Food

Food for Thought
5:00 am
Wed July 16, 2014

Iced Tea, Salad Dressing And Other Things Better Made Than Bought

It's just this easy. Tea bags and water.
Stein

I know, I know. It's no concern of mine what other people do with their money in a supermarket.

But for the life of me, I cannot understand how bottled iced tea got to be such a popular item. How could something in a bottle on a shelf possibly be better than what you can get started at home in 10 seconds? One thing I do know — it sure ain't cheaper. And it's not exactly hard to make. You don't even have to boil it.

Read more
Food for Thought
5:00 am
Wed July 9, 2014

Nancy Leson's Quick And Easy Tips On Serving Up Fish

File image
Ted S. Warren AP Photo

"Stein, do you cook much fish?" Nancy Leson asked me.

To get a rise out of her, I answered, "No, never!" 

The Gilbert and Sullivan fan that I am, I was hoping she'd sing her reply as: "What neverrrrr?" To which I could have answered, "Well...hardly ever."

Instead I just got, "Oh, c'mon, really?"

Read more
Food for Thought
5:00 am
Wed July 2, 2014

Kitchen Favorites: Nancy's Fancy French Knives And Stein's Busy Bee Cup

I love my cup so much I'm only eatin' it one piece at a time.
Stein

I'm convinced my morning coffee wouldn't taste as good anywhere else but from Mr. Busy Bee. Nancy insists her steaks would not be half as tender when cut with any other knife but her fancy French Laguiole “heavy-duty, feeling-great-in-your-hands” Sabatier knives.

My grandfather Willie would agree. He always maintained that the difference between the $5 steak and the $20 steak is the steak knife.

And so we extol the virtues of our favorite tableware. Nancy likes a fork with heft. She turns up her nose at flimsy little salad forks.

Read more
Food for Thought
5:00 am
Wed June 25, 2014

How Nancy Leson Makes Bagels From Scratch In One Hour Flat

Nancy Leson's creations certainly look bagelish but could they be as good as Dick Stein's three-day jobs?
Nancy Leson

Trigger warning for the gluten-hysterical: This segment contains multiple and appreciative references.

Eaters, I am scandalized! Nancy Leson has slammed out a batch of made-from-scratch bagels in just one hour — that's one hour from the mixer to out of the oven.  

I haven't tried them; I've just seen the pictures, but I must admit that they at least look good. Here's how she did it.

Read more
Food for Thought
5:00 am
Wed June 18, 2014

Help Stein Improve His Halva, Which He Says Tastes Better Than It Looks

OK, it's not as thick as I'd like. It's kind of oily, and the texture's not quite right, but it tastes sort of good.
Dick Stein

When I bragged to my Food for Thought partner Nancy Leson that I'd attempted to make halva, I was absolutely gobsmacked to learn that she doesn't like the sesame candy. 

Even though my homemade version was less than — OK, a lot less than — perfect, I've always taken it for granted that everybody in the world loves the stuff. After all, it's been around in one form or another for at least three thousand years.

Read more
Food for Thought
5:00 am
Wed June 11, 2014

Nancy Gets All Healthy

As part of her new health regime Nancy airs out her brain every day.
Millionaire meglomaniac W. H. Donovan Glass Tank Solutions

When I hear the words "healthy eating," I reach for my pork chop. Still, I must admit that chef Maria Hines had some pretty good ideas.  

Read more
Food for Thought
5:00 am
Wed June 4, 2014

From Hot Pastrami To Matzo Ball-Kimchi Ramen, Nancy Taunts Me With Her East Coast Eats

The open faced pastrami Reuben at Hackensack's Chit-Chat Diner
Nancy Leson

Nancy Leson recently traveled to Philadelphia for her cousin’s wedding, and she taunted me with emailed photos of some of the great deli chow she enjoyed.

She also raved about the teensy lamb chops her cousin served. 

“They were just perfect. I couldn’t believe that it wasn’t rubber chicken,” Nancy said. “But the thing I really want to tell you about is the open-faced pastrami reuben I had at the Chit Chat Diner in Hackensack, New Jersey.”

Read more
Food for Thought
5:00 am
Wed May 28, 2014

How To Make Tom Douglas' 'Cheater's' Green Onion Pancakes

Tom's salt & pepper shrimp with "cheater's" onion pancake
Aaron Hushagen

In this second installment of highlights from our Food for Thought Happy Hour event, we turn to Tom Douglas and his "cheap" green onion pancakes.

The Seattle chef's quickie version of the Chinese favorite starts with "cheap flour tortillas" which are painted with egg mixed with a little sesame oil, then sprinkled with minced green onions and sesame seeds. Fold, press down — or as Douglas says," Stand on it" — and give it a quick fry. 

Read more
Northwest Wines
8:00 am
Sun May 25, 2014

What Northwest Wine Experts Are Drinking At Their Holiday BBQs

Eric Degerman and Andy Perdue edit Great Northwest Wine.
Courtesy of Great Northwest Wine.

The Northwest is quickly becoming world famous for high-quality wine. So what are the region's wine experts splashing into their glasses over Memorial Day weekend?

Read more
Food for Thought
5:00 am
Wed May 21, 2014

Food For Thought Happy Hour: You Had To Be There

Every Tom, Dick and Nancy!
Aaron Hushagen

If you were one of many who joined Nancy Leson and me for our Food for Thought Happy Hour last week, you know what a blast we all had.

But if you just couldn't make it, here's a recap for you with sound and pictures.

Everyone, especially us, had a ball at the event which featured Seattle chefs Holly Smith of Cafe Juanita, the chef in the hat, Thierry Rauturau of Luc and now Loulay, and Large Seattle chef Tom Douglas of, well, pretty much every where else.  All were introduced to the music of Eric "Two Scoops" Moore and his combo. 

And what eating we did!

Read more
Food for Thought
5:00 am
Wed May 14, 2014

Check It Out — Nancy Got Herself A Custom-Made Dining Table

Lumber from the Black Locust trees felled just blocks from her home. Stages of construction follow.
Nancy Leson

When my Food for Thought pard Nancy Leson first met her husband-to-be, Mac, she helped him pick out a dining room table. If she had known that eventually she'd be moving in, she says, "I might have picked something different." 

Read more
Food for Thought
5:00 am
Wed May 7, 2014

Growing Your Own Herbs: Cheap, Easy And Makes For Fun Drinks, Too

Nancy's outdoor herbs, from left: mints, chives, thyme and oregano (in the same box) and (far right) sage.
Nancy Leson

I have a close relationship with the herbs I grow. And unlike some of my previous relationships, herbs actually seem to thrive on neglect. I never do much for them other than snip the blossoms when they bolt and once in a while throw a little water on them. And yet they keep coming back. Nancy Leson reports the same results. 

Read more
Food for Thought
5:00 am
Wed April 30, 2014

How To Cook Artichoke, Including The Stem

That's a nice lookin' choke.
Nancy Leson

Nancy Leson was so excited by the mammoth 'chokes she's been getting at the store these days that I was almost too embarrassed to admit that the only artichokes I've ever eaten have been those pickled hearts in the glass jars.  And that's even though we've been growing artichokes just for their blooms for years now. 

All that's ending this week. I'm going to get me some of those monster artichokes she talks about, and cook 'em using tips from Nancy.

Read more
Food for Thought
5:00 am
Wed April 23, 2014

Nancy's Whole Ham Cooked In Rye Dough, And Dick's Worth-The-Wait Roast Lamb

Nancy's husband, Mac, made this rye dough-wrapped Easter ham last year. The crust for this year's ham had a slightly different design (see video below).
Nancy Leson

How's this for a switch: rye on ham.

It used to be a vague childhood memory for Nancy Leson's husband, Mac. 

Read more
The Salt
9:36 am
Thu April 17, 2014

Sichuan Pepper's Buzz May Reveal Secrets Of The Nervous System

It's the Sichuan peppercorn in dishes like spicy ma po tofu that makes your mouth buzz. Researchers wanted to know if that buzz is connected to the tingling you feel when your foot falls asleep.
iStockphoto

Originally published on Thu April 17, 2014 5:19 am

The Sichuan peppercorn is known to give some Chinese dishes a pleasant tingling feeling.

What's not so pleasant is that pins-and-needles feeling we get when our foot falls asleep — or when people who suffer from paresthesia experience constant tingling in their limbs.

Diana Bautista, a neuroscientist at the University of California, Berkeley, wondered: Could these sensations be connected?

Read more

Pages