Food

Food for Thought
5:00 am
Wed October 29, 2014

Steamers, Keg-Sized And Small, And Other Kitchen Gears We Own But Don't Use

"That's too much steamer for me," says Nancy Leson.
Brenda Goldstein

I can't even remember exactly where or when I bought the monster steamer pictured above, but it's been at least 30 years. I've given it plenty of use over the decades but it's always been way more steamer than I needed. 

Finally, after a few not so gentle nudges from DeGroot (she should talk about clutter!), I figured I'd fob it off on Leson in exchange for her more practical-sized utensil. But nooooooo...

Read more
Well?
9:00 am
Fri October 24, 2014

Oregon Chef Asks: Do You Have The Guts To Celebrate World Tripe Day?

Honeycomb tripe
Wikimedia

An Oregon chef is asking if you have the guts to celebrate World Tripe Day today.

What is tripe? It's the lining of the cow's stomach.

Matt Bennett, owner of Sybaris Bistro in Albany, Oregon volunteered to promote consumption of beef stomach on behalf of the British-based Tripe Marketing Board.

Read more
Food for Thought
5:00 am
Wed October 22, 2014

Just Back From Spain, Nancy Leson Offers A Few Pointers On Paella

Here's the paella Nancy Leson and fellow KPLU Travel Clubbers made at the Barcelona Cooking School.
Nancy Leson

Both Nance and I have been traveling these past weeks. I traveled across Canada by train, and Nancy went to Spain and France with the KPLU Travel Club. While there, she and her fellow eaters tried their hands at the iconic Valencia dish, paella.

Read more
Food for Thought
5:00 am
Wed October 15, 2014

Hugs And Kisses For XO Sauce, The Mommy Of All Umami

Simple and tasty. Plain boiled noodles with a gob of XO.
Nancy Leson

Editor's Note: This is a rerun of a vintage Food for Thought post.

Nancy Leson and I love the XO sauce, the incredibly flavorful Chinese condiment, but we don't love the price. Besides, it's always more fun to make your own. And there's no shortage of recipes.

Read more
Food for Thought
5:00 am
Wed October 8, 2014

How Many Cookbooks Are Too Many?

Nancy's loss is the Friends of the Edmonds Library Book Sale's gain.

What say you? In Nancy Leson's case, "1,500 to 2,000" was too many cookbooks — so many that she could hardly get into her office any more.  So she called in her good friend Judy Amster, she said, "and we had an intervention." 

Read more
Coffee Culture
1:42 pm
Tue October 7, 2014

Listen: The Popular Coffee Drink Even Seattle Doesn't Know About

A flat white.
duncan C Flickr

Seattle thinks it knows its coffee. After all, it's the birthplace of Starbucks, and neighborhoods with two or three coffeehouses per block are not uncommon.

So you’d think the new director of Seattle Opera, Aidan Lang, would be happy. He’s a self-described coffee lover. But Lang says what we’re missing is a drink that’s taking the world by storm called a "flat white."

So we set out to find out what a flat white is, and where we can find it in Seattle. Click play below to hear what we found.

Read more
Food for Thought
5:00 am
Wed October 1, 2014

Nancy Leson Knows Her Apples, Including The Best Kind To Grow In The Northwest

Northern Spy apples and Nancy Leson's pie.
Nancy Leson

Nancy Leson now knows more about apples, thanks to her friend Bill Davis, who really knows his apples. Which is way more than I knew, never having bitten into one in my whole life. But even fruitophobic me learned plenty of interesting stuff this week, including the best kind to grow in the Pacific Northwest.

Read more
Food for Thought
5:00 am
Wed September 24, 2014

'Tis The Season To Have Fun With Fungus

Justin Steyer KPLU

Fall is mushroom madness time, which means the new book "Shroom" by Seattle author, chef and 10-year PCC cooking instructor Becky Selengut couldn't be more timely. 

Read more
Food for Thought
5:00 am
Wed September 17, 2014

Wok This Way — Not Nancy Leson's Way, Says Stein

Still life with curry paste
Nancy leson

Nancy Leson keeps a lot of stuff on hand to do what she characterizes as stir-frying. These techniques include first searing meat on the grill rather than in the wok. Tut-tut.

She also uses "stir-fry" as a noun, as in "my favorite stir-fry." I am left with no choice but to remonstrate.

Read more
Food for Thought
5:05 am
Wed September 10, 2014

Remembering School Lunches Past, And How To Commit Mrs. Stein's Chicken A La King

George Eastman House Flickr

Seems like school and military food have always been fair game for those mystery meat jokes and general put-downs. While I admit that I never got any four-star chow in either environment, what I did get wasn't so bad and sometimes pretty good. 

Read more
Food for Thought
5:00 am
Wed September 3, 2014

Nancy's A Geek For Greek Yogurt

It was full of fruit! I don't like fruit.
Nancy Leson

Who but Nancy Leson could go so gaga over yogurt? You, maybe, but not me. A  little may do no harm but I'm just not an eat-it-out-of-the-carton kind of guy. Still, when Nancy cajoled me into trying Ellenos Greek Yogurt, it really was the best I'd ever tasted. The Big Balk came when she attempted to get fruit-o-phobic me to try the passionfruit variety.  

"I would not get out of an electric chair to eat that," I told her. And I didn't.

Read more
Food for Thought
5:00 am
Wed August 27, 2014

'The Easiest, Most Delicious Thing To Do With Corn' That Nancy Leson Has Ever Tasted

Corn, jalapeños, a little butter and that's it.
Nancy Leson

I can't believe I've never come across this method for corn off the cob before. After our friends Lori and Denny made it for us this weekend, I checked online and there were pages of variations on this same theme. It's so simple that ingredients are measured in units of "some." 

Read more
Food for Thought
5:00 am
Wed August 20, 2014

2 Recipes To Turn The Season's Cucumbers Into Crisp, Appetizing Pickles

When you see that "can't miss it" sign, you know you're there.
Nancy leson

It's my favorite time of year. The cukes are out at the Duris Cucumber Farm on River Road, just a little west of Puyallup. For years, I've been trying to convince my Food for Thought pard Nancy Leson to accompany me there. She finally did, and boy, was she glad.

Read more
Food for Thought
5:00 am
Wed August 13, 2014

What Is This Thing That Nancy Leson Brought Back From The Midwest?

What IS this thing?
Nancy Leson

Nancy Leson's just back from a trip to downstate Illinois where she ate not wisely but too well. Besides the extra avoirdupois, she also brought back the rust bucket pictured above. It came from the estate of her husband Mac's aunt. Can you guess what it is?

Read more

Pages