Food

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

"Open #&%" sez me!

Jun 12, 2013
Nancy Leson / Seattle Times

The fold out spout that doesn't.  The pull-ring that pops off so violently it spews the carton's contents all over your hands, the counter and your new pants.  Little foil closure tabs  so absurdly tiny they'd make Tinkerbell look ham-handed. 

We cover them all and more in this week's Food for Thought.


When photographer Ajay Malghan looks at this image, he sees the Virgin Mary. But you might see something entirely different — a flower petal, maybe. Or a sea slug.

Or how about ... a carrot? Yes, ladies and gentlemen, that is a picture of a sliced carrot.

And this? It's not a supernova. It's not the Eye of Sauron. It's a strawberry.

thegreenbeet.com

As I tell Nancy Leson in this week's Food for Thought, I have had an iceberg lettuce epiphany.  A voice whispered, "Slice it horizontally." 

Let's do lunch!

May 29, 2013
swamibu / flickr

In my whole life I've never even had a one-martini lunch. I stay right here in the KPLU Jazz Bunker, wolfing down last night's leftovers.  If you think  Seattle Times food writer Nancy Leson  is lunching more luxuriously, think again.

This is an encore episode of Food for Thought.

I blame my mother. 

Nancy Leson / Seattle Times

I don't expect you to forgive me for that headline. To paraphrase Tammany Hall "Honest Grafter" George Washington Plunkitt, I saw my opportunity and I took it. But I digress. In this week's Food for Thought we come to praise Caesar salad.

Sniff, memory!

May 8, 2013

Some smells always bring back fond memories. Seattle Times food writer Nancy Leson says one whiff of mint, and she's suddenly 6 again. 

Two of my favorites are  flame-broiling meat in a highly air-conditioned room, and the aroma of onion soup on a freezing Quebec day. I guess I just like the memory of warm food smells in a cold environment. Not always, though.

Nancy Leson / Seattle Times

These look like some nice beans. And there's a story behind them, too. In this week's Food for Thought, Nancy and I chatted about what we're putting into the ground this spring, and what we hope to get out of it—including something I never knew could be grown around here.

Nancy Leson / Seattle Times

So says the Hostess company of its frozen food saw. I hadn't known there even was a tradition for frozen food saws. I do know that the Hostess company would never exaggerate, so probably the tradition they mean is that of medieval surgical tools. 

Kevin Kniestedt / Unrepresented

Nancy Leson surprised me when she said she was using cake flour and plain cold water for her dumpling wrapper dough.  I've been using all purpose and just-boiled very hot water. 

Nancy got the recipe from Judy Fu of Seattle's Snappy Dragon restaurant fame and wrote about it recently.  There's something I like about her method. And something I don't.

Nancy Leson / Seattle Times

My friend and fellow–though fancier– eater,  Seattle Times food writer Nancy Leson is just back from the Windy City, and telling wide-eyed tales of exotic dinners.  Nance and her fellow Times gastro-journalist Providence Cicero lucked into reservations at two of the top restaurants in the country, if not the world.

John Lok / Seattle Times

I would. And so would Nancy. She calls Michael Sanders' loaves "perhaps the best bread in town" and says she'd happily pay twice that.  

Only about 50 of these beauties come out of Sanders' oven each day and most of those are going to a Matt Dillon restaurant. But if you get to Sitka and Spruce in Melrose Market early enough, you just might be able to score one.

Stein / Marshmallow Mavens, Inc

There are Peeps diorama contests held all across the nation, not least of which is that sponsored by the Seattle Times. Here, take a look.  This year's contest attracted hundreds of entries. As Nancy pointed out, it's perfectly possible that these Peepsle have too much time on their hands. Some fun, huh?

Be a recipe renegade!

Mar 20, 2013
Stein

Run wild!  Sure, if you've never made something before, it's a good idea to follow the instructions. But if the instructions look weird or include ingredients you really don't like, that's another story.

Recipes come from all-too-fallible humans. Take it from me that some of them can haul you right over the Foodscal Cliff. I speak from bitter experience.

It happens to the best of us. You drink one too many cups of coffee and, for the next few hours, you end up acting like a hyper preschooler who just can't sit still.

Which can be pretty inconvenient if it's, say, noon and you're at the office, or if it's midnight and you can't fall asleep.

Wouldn't it be nice if there were something quick and easy that you could take to combat the effects of over-caffeination? Something like ... a banana?

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