Food

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

Justin Steyer / KPLU

Fall is mushroom madness time, which means the new book "Shroom" by Seattle author, chef and 10-year PCC cooking instructor Becky Selengut couldn't be more timely. 

Nancy leson

Nancy Leson keeps a lot of stuff on hand to do what she characterizes as stir-frying. These techniques include first searing meat on the grill rather than in the wok. Tut-tut.

She also uses "stir-fry" as a noun, as in "my favorite stir-fry." I am left with no choice but to remonstrate.

George Eastman House / Flickr

Seems like school and military food have always been fair game for those mystery meat jokes and general put-downs. While I admit that I never got any four-star chow in either environment, what I did get wasn't so bad and sometimes pretty good. 

Nancy Leson

Who but Nancy Leson could go so gaga over yogurt? You, maybe, but not me. A  little may do no harm but I'm just not an eat-it-out-of-the-carton kind of guy. Still, when Nancy cajoled me into trying Ellenos Greek Yogurt, it really was the best I'd ever tasted. The Big Balk came when she attempted to get fruit-o-phobic me to try the passionfruit variety.  

"I would not get out of an electric chair to eat that," I told her. And I didn't.

Nancy Leson

I can't believe I've never come across this method for corn off the cob before. After our friends Lori and Denny made it for us this weekend, I checked online and there were pages of variations on this same theme. It's so simple that ingredients are measured in units of "some." 

Nancy leson

It's my favorite time of year. The cukes are out at the Duris Cucumber Farm on River Road, just a little west of Puyallup. For years, I've been trying to convince my Food for Thought pard Nancy Leson to accompany me there. She finally did, and boy, was she glad.

Nancy Leson

Nancy Leson's just back from a trip to downstate Illinois where she ate not wisely but too well. Besides the extra avoirdupois, she also brought back the rust bucket pictured above. It came from the estate of her husband Mac's aunt. Can you guess what it is?

Dick Stein

Nancy Leson thought I was repeating an urban legend when I told her that diners have swallowed bristles from metal grill brushes along with their steaks.  But then I showed her this story about their dangers , and she admitted in an email I will save forever, "You were right — as always, Stein."  

And it's happened not just in Seattle, but all over the country.

Nancy Leson

Nancy Leson's got a brand new bag, and it's full of bees.

In a recent Seattle Times piece about backyard beekeeping, she expressed interest in keeping bees in her backyard. In this week's "Food for Thought" I suggested that she leave them where they always were — in her bonnet. Ms. Leson begged to differ.

Nancy Leson

I'm a recent though enthusiastic consumer of banh mi and a longtime fan of Andrea Nguyen's superb cookbooks. Her newest, "The Banh Mi Handbook: Recipes for Crazy Delicious Vietnamese Sandwiches," was just released.

That subtitle is no overstatement. If you're unfamiliar with banh mi (bunn mee) Viet sub sandwiches, it's time to try one. And what better way to get started than to make your own with the easy-to-follow instructions in Andrea's handbook. 

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.

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?"

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.

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.

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.

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