Food for Thought

Cheryl DeGroot

That sturgeon shot out of the water like a Polaris missile late for its appointment with apocalypse.

This was but my second fishing trip in 50 years and I was unsure what to do. "What do I do?" I yelled. 

Wikipedia commons

Two  corn cobs walk into a bar.  They notice a third, shady-looking cob trailing them. First cob turns to his friend and whispers ...

Courtesy of Nancy Leson

It's not that I envy Nancy Leson for all the fancy restaurants she eats at on the Times' dime. What I really envy is her energy. 

Tad Doviak

With my wife Calamity Cheryl off riding the range with her saddle bum pals I'm free to run wild in the kitchen.

The 18th century's John Montagu, Fourth Earl of Sandwich gets the credit, but as we now know the sandwich was probably invented no more than five or ten minutes after the appearance of bread.

Call them what you will: wieners, franks, tubesteaks, Fourth of July must-haves. In this reprise of Food for Thought, Seattle Times food writer Nancy Leson and our own Dick Stein discuss (burp!) everybody's favorite dog.

In this Food for Thought I had a lot of fun lording it over Nancy Leson about my garlic garden.

Nancy Leson

A happy restaurant experience comes from a combination of food,  people and  place.  While all that can come together as a lucky accident, more often it's the result of careful planning.

Photo and design by Justin Steyer / KPLU

She was bronzed, glistening and gorgeous beneath the merciless lights and I  knew she could be mine -- all mine -- for a lousy $5.95.  I had just one question. 

Nancy Leson

History records the nation's first diner as a horse-drawn lunch wagon in 1870s Providence, R.I.

Choose your poisson

May 25, 2011
Nancy Leson

Hope I'm not getting all touchy-eely and making a bass of myself but before I clam up and call for kelp I should point out that if you tuna in to this Food for Thought you'll be herring all about...

I was eager to hear all about the fabulous high-end chow I knew Nancy Leson had been scarfing in New York City's hottest dining spots. Instead we took a detour to Jersey. You got a problem wit dat?

Google images

I admit it! That headline has little to do with this segment but I was stumped for something socko about today's avocado green Food for Thought. Then KPLU's All Things Considered host Dave Meyer dropped by...

Seattle Times

Here's how to show an egg who's boss without ever turning on your stove.

Smacznego!

Apr 27, 2011
Trace Cooper

You can hear me attempt to pronounce that headline at the end of this Food for Thought. It's the Polish for Bon Appetit, literally "eat well" and we certainly did.

Williams-Sonoma

Wouldn't it be great to have chocolate Easter octopuses instead of bunnies?

Just think -- eight legs to bite off  instead of just a couple of measly ears.   But of course we're not talking about dessert today.  Today we're talking about main course holiday eating for  Passover and Easter.

Nancy's crepe-shot

Apr 13, 2011
Seattle Times

What kind of kid prefers crepes to pop tarts for breakfast? 

Wit Whiz?

Mar 30, 2011
Nancy Leson

The headlined question can be further refined -- and refined is the word -- to "Light, Tex-Mex, Salsa Con Queso, or Italia?"

KPLU

It's a giant veg-out!

KPLU

And for good eats call his Aunt Vera.

What a great time Nancy and I had hanging out with Pizzarelli and talking about food, food movies and his aunt Vera's cooking -- immortalized in song in this segment.  One of the food movies we discussed, Big Night, about an Italian restaurant in the '50s, features a deliriously over the top multi-course feast prepared for an expected visit from Louis Prima. 

KPLU

The only difference between John Pizzarelli and a real ham is...

KPLU

And the winner is...

The power of sour

Feb 23, 2011
Nancy Leson

I like it straight out of the bottle, no ice, no glass.  And with apologies to Fast Eddie Felson, I don't mean JTS Brown bourbon.

Nancy Leson

Created for a Medici, it was the dessert of choice for Venetian working girls.

Courtesy of Nancy Leson

Our diets lay bound, gagged and locked in the trunk as Nancy and I sped toward our date with Wretched Excess.

The shrink-ray is insatiable. First it came for our donuts. Now it focuses on pies. These days you can get ‘em so small they should come with postage stamps instead of napkins.

In this Food for Thought, Nancy Leson tells about two of the new mini-pie joints recently opened in Seattle: Pie, located in city's Fremont neighborhood, and High 5 Pie on Capitol Hill. 

Food lovers on a diet

Jan 26, 2011
FL4Y / Flickr

They’ve looked in the mirror, and the mirror’s not only looking back, it's talking back. Dick “The Big Eater” Stein and Nancy “All You Can Eat” Leson both say it’s time to diet. In fact, they've already started.

KPLU

Have you noticed your local grocery clerk asking you more personal questions of late? "Plastic or paper?" is giving way to "What are your weekend plans?"

This wicked turn toward what they call a 'charade of intimacy' doesn't sit well with Dick and Nancy. They've had it up to their squeaky shopping carts with faux familiarity!

And what about those frequent shopper cards that populate your wallet? Are they really 'saving' you money, as you're told at check out? 

Tom Douglas.com

The end (and the beginning!) of the year often marks change in business of all kinds, and the restaurant business is no exception. 

Nancy and Dick lay down the latest on some noteworthy Seattle restaurateurs who have opened - or are about to open - new kitchens. Other famous spots have new names, or new owners.  Nancy says look out for:

Nancy Leson

It's the first Food for Thought of 2011, so Nancy and Dick put the spotlight on a little morsel associated with the start of a new year from the Japanese tradition: Mochi making.  

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