Food

Stories related to food in Seattle, including Nancy Leson's weekly commentary Food for Thought.

daisy.r / Flickr

During the years she was the Seattle Times restaurant critic, Nancy Leson was often told she had the perfect job. Go out to eat every night on the boss's dime — that ain't workin'. 

But it wasn't all honey for nothin' and tips for free. As Nancy asked me back then: "How'd you like to go back to a restaurant you didn't like? Twice? After all, any restaurant can have a bad night. And that's what you have to do if you're going to give a fair review."

Courtesy of Rika Manabe

When Junko Mine gets ready to bake, she starts with a big glass jar.

She fills it with water, then adds something for flavor: maybe a few raspberries, some Douglas fir needles or a whole apple, skin and all.

She seals the jar tightly, then waits. For five to seven days.

Workld Spice Merchants

Seems that both Nancy Leson and I are into heavy metal for gift giving this time around.  

"There's one piece of equipment that I adore, and that's my Lodge 15-inch, pre-seasoned cast iron skillet," Nance says.

She loves it because, well, it turns out that size does matter after all.

Dick Stein

From now on, my my pizza stone is demoted to trivet duty. I've been reading about pizza "steels" for a while now, and last week, in a moment of wild abandon, actually shelled out $42 for a 15"x15"x1/4" plate of carbon steel. 

Nancy Leson came home from a week of media blackout, reactivated all her many electronic devices, "and all I hear about is buying stuff!" she wailed.  

That was my cue to brag of my immunity to all retail blandishments. 

"But," she replied, "I saw something that was a great idea if you were going to buy somebody something."

Dick Stein

As we all know, the real reason for the Thanksgiving Feast is to ready the components of the post-TG turkey sandwich (PTGTS).  Like just about everyone, I have strong feelings as to what constitutes its most perfect manifestation.

Nancy Leson

Nancy Leson always hosts huge gatherings for Thanksgiving. How huge? Huge enough to require two  birds, each the size of a turkey-shaped dirigible. 

One way she keeps the cooking-day rush to a minimum is to make what she can in advance, especially her favorite cranberry sauce, which keeps so well she can make it six months ahead of time. I was shocked — simply shocked.

"Nancy Leson," I gasped, "I cannot believe that you are talking on an NPR affiliate about a cranberry sauce recipe that is not Susan Stamberg's."

Nancy Leson

Among my favorite cooking sites is Diana Kuan's "Appetite for China." It was there that I discovered that Coca-Cola chicken wings is an actual Chinese dish. 

Kuan says she's never seen it in an English language Chinese cookbook or menu, but that it does appear from time to time in Chinese cookbooks and TV cooking shows.

alisdair / Flickr

The editor of Food & Wine magazine owns up: "I am going to be honest: I am not a great cook." 

Early in the book "Mastering My Mistakes in the Kitchen," author Dana Cowin acknowledges that she's "messed up literally every type of food." 

But there's no cooking conundrum that can't be made at least a little more manageable, especially with the help of top chefs such as Mario Batali,  Jacques Pepin, Alice Waters and Thomas Keller, who wrote the introduction. 

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...

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.

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.

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.

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." 

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.

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