Food

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

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.

Nancy Gets All Healthy

Jun 11, 2014
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.  

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.”

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. 

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?

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!

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." 

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. 

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.

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. 

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?

Nancy Leson

Of all the places I haven't been to, Paris is the place I haven't been to the most.  But my Food for Thought co-conspirator Nancy Leson is just back from the City of Light and boy, did she eat.

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