Food for Thought

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.

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.

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.

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.

Nancy Leson / Seattle Times

Is the best way to store bread in the bag or in the fridge? In the immortal words of Prizzi's Honor hit man Charlie Partanna, "Which one of dese?"

Dick Stein / KPLU

 It's Zuppa di cavolo nero – Red Cabbage and Bean soup from Marcella Hazan's Classic Italian Cookbook.  Good as it looks, it tastes even better.  (Check out her recipe below).

Dick Stein / KPLU

While less adventurous eaters may turn up (or even hold) their noses, local foodistas have made the dairy/dussumeria pairing the hottest trend since Korean taco trucks.  

But not just any sardine and not just any ice cream will do.

Nancy Leson / Seattle Times

I do. So does Seattle Times food writer Nancy Leson – but only if they're fried. Others won't eat them at all, no matter how succulently crisp those feathery little hind appendages may be.

Nancy Leson / Serattle Times

Or should that be "grate"?  My Food for Thought pard Nancy Leson swears she uses a box grater not a food processor to grate the spuds.  Good thing she keeps a sufficient supply of band-aids on hand. Keep reading for the recipe.

Dick Stein / KPLU

 Don't you think you're due? It had been about ten years for me and that was too long. 

Traditionalist that I am I went with Oscar Mayer, spongy white bread,  mayo, iceberg lettuce and house-brand chips. The result is pictured above. Was it good?

Dick Stein / KPLU

For many a year I was quite proud that other than appliances I owned no kitchen tools, pots, pans or gear of any kind that I paid more than $10 for.  

There was just one problem.

Dick Stein / KPLU

I was so proud of my brilliant Thanksgiving pecan pie innovation.  And then I learned the awful truth.

Dick Stein / KPLU

I love gravy. It's like liquid meat. Here's how I make it.

Dick Stein / KPLU

Hint: It has to do with baking.  But first take a look at picture #2 above.  I've had that picture for years and still have no idea what the thing is or does.  

If you do please share.  And now the answer to the question posed in today's headline.

Last weekend my wife asked me if I would make her some egg fu yung. "You want egg rolls wit' dat?" I asked.  Of course she did.  But why stop there?

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