Food for Thought

Food for Thought
4:30 am
Wed May 2, 2012

Fry your pizza like they do in Micronesia

Stein

Full disclosure: I don't know whether or not they fry their pizzas in Micronesia. I just wanted a rhyming headline and I liked "Micronesia" better than "Spinal Anesthesia."* Who wouldn't? 

Anyway, they have  been deep-frying pizzas in Europe.  Now the fad has moved stateside.

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Food for Thought
4:30 am
Wed April 25, 2012

The right way to load the dishwasher

The official KPLU Radio Dishwasher.
Nancy Leson

One of the most common flash points of domestic bickering is the optimum method for loading a dishwasher.

And now I'm admitting to my wife, the  Lovely & Talented Cheryl DeGroot, right here on the World Wide Web that I was  – arghhh!  wrong and she was  – gackkk!!... right.  But only about the dishwasher.  I think I've been right about everything else.  For years.  Anyway...

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Food for Thought
4:30 am
Wed April 18, 2012

Dine alone and love it

All that's missing is something good to read -- preferably a cookbook.
Cheryl DeGroot

I do. In fact I was pretty surprised to learn that many people are uncomfortable when dining alone in public. I can't imagine why. I enjoy unaccompanied ingestion for lots of reasons.

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Food for Thought
4:30 am
Wed April 11, 2012

Have Fruit-Loopy fun making cakeless fruitcake

Nancy's "Rum Pot" concoction of dried fruit steeped in rum. Next pic shows growth spurt in the garlic patch.
Nancy Leson

When you ask your dinner host "What should I bring?" and the answer is " dessert" what do you make?

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Food for Thought
4:30 am
Wed April 4, 2012

Would you buy meat from some guy at a gas station?

Justin Steyer

KPLU jazz host Paige Hansen did.   Here's how it went down.

Paige told me she was filling up when the guy at the next pump over asked her if she'd like to buy some meat.  And she did.  A lot.  Since she survived to tell the tale I guess she got away with it okay.  In fact she said she and her husband had just eaten one of the steaks the night before "... and it was great."

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Food
4:30 am
Wed March 28, 2012

Best ever chicken pot pie, plus French toast

What no soggy undercrust? I love a soggy undercrust. Click for this week's garlic cam shot.
Nancy Leson

In this week's Food for Thought, Nancy talks about her chicken pot pie recipe and I pile in with an abbreviated list of the things I think  I make the best of. We also recruited KPLU newsies Paula Wissel and Erin Hennessey along with production maven Nick Morrison to brag on what  their significant others say are their culinary triumphs.  

Click where it says "Listen" to hear all about it.

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Food
4:00 am
Wed March 21, 2012

Go green and leafy – bacon optional

Nancy's lunch last week at Terra Plata on Capitol Hill. Click for the next picture to see the shocking developments at Dick's Garlic Cam.
Nancy Leson

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.

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Food for Thought
4:30 am
Wed March 14, 2012

They don't eat corned beef and cabbage in Ireland

A morning after restorative: Leftover corned beef omelette. Click the next pic for this week's Garlic Cam shot.
Nancy Leson

Sure, the traditional St. Patrick's  Day dinner all over the world is corned beef and cabbage.  But not in Ireland.  So what do the Irish in Ireland eat on March 17th?

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Food for Thought
4:30 am
Wed March 7, 2012

If only Thin Mints cookies actually made you thin

My box didn't last too long. For the latest garlic cam shots take a look at the next picture.
Dick Stein

This Monday, March 12th, in honor the 100th anniversary of the Girl Scouts and the 95th anniversary of Girl Scout cookies, I will eat an entire carton of Thin Mints. Sure, I could do more. I could eat two cartons.

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Food for Thought
4:30 am
Wed February 29, 2012

Exciting news for cracker snackers

Nancy's favorite crackers. I'd show you mine but you've probably already seen a Cheez-it. Click for the next pic – installment one of the Dick's GarlicCam series.
Nancy Leson Seattle Times

No, not  about Cracker the p(t)et pterodactyl in Captain Underpants. He'd snack on you. Nor do I refer to the Hamadryas  genus of brush-footed butterflies commonly called The Cracker. This is about the kind of crackers you eat. And eat. And eat.

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Food for Thought
4:30 am
Wed February 22, 2012

Is 'yogurt' an ugly word?

Yogurt. Eat it and you could live to be older than a Henny Youngman joke.
My recipes.com

I think so.  Just look at it: Yogurt. Call it a typographical phobia but I'm not eatin' anything that looks like that word.   Even its etymology is not encouraging. 

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Food for Thought
4:00 am
Wed February 15, 2012

Hard-blogging food writer Nancy Leson becomes lady of leisure

Yo Madame Pompadour! What's fer lunch?
Wikipedia/Photoshopping by Justin Steyer Wikipedia

When my Food for Thought pard Nancy Leson confided to me that she was taking a six-month leave of absence from The Times I predicted that she'd be climbing the walls within a month.  How wrong I was.

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Food for Thought
4:30 am
Wed February 8, 2012

Road rage in the frozen food aisle!

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.

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Food
4:30 am
Wed February 1, 2012

Kitchen appliances: Do they make 'em like they used to?

Save those owner's manuals.
Old Appliance Club

My heart says "No" but my head says "They make 'em better." Probably... I think.  

Although it's true that my kitchen stove, new just four years ago, began emitting un-ignited gas in a near-death fashion, I still think that today's appliances must be more reliable than those of decades past. Aren't they? 

My Food for Thought pard, Seattle Times food writer Nancy Leson isn't so sure.

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Food for Thought
4:30 am
Wed January 25, 2012

Should you store tuna cans upside down?

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 use canned clams.

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