Food

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

Nancy Leson

This week, Nancy Leson demonstrates Martha Stewart's clever method for peeling a whole head of garlic.  Nothing could be simpler. And not only is it easy and fun, it (wait for it...) really, really works!

Nancy Leson

I like everything made from tomatoes.  I just don't like the tomatoes themselves.  Or anything containing identifiable parts of them. 

Yet when Nancy Leson plied me with some of the  green tomato relish she'd made, I had to admit I liked it.  

Nancy Leson

This  Food for Thought installment is half about on-screen cookbooks and their various apps and half about clams.  In dreaming up a headline I started with Do Clamoids Dream of Electric... but that was as far as I could get. Which may be just as well. 

Anyway, Nance thinks that cooking from a screen is the way to go.  Even if  you don't agree, but you do like clams, read on.... 

Anna King

We’ve all been there. You’re hungry. You want something good, but there’s no time. You hit the vending machine for sugar or salt.

Two recent Washington State University graduates want to change that. They've launched an urban apple delivery service called Apple-A-Day, and it’s taking off.

Thanks to all who contributed an amazing 481 haiku to the contest. There were so many clever and inventive entries that Nancy and I are gladder than ever that we didn’t have to judge. But you did.

Here are the top three:

Nancy Leson

I won't even go near a Fig Newton, but Nancy loves them so much she even makes her own as seen in the second picture above.  

I'd always thought that other than my ex's potted Ficus, figs only grew in the Middle East. Who knew that a-figianados of the fruit were cultivating them right here in the Pacific Northwest.  Everyone, apparently, but me.

Anna King

Wine grapes throughout the Northwest are ripening faster this year because of the hot dry summer. Vineyard managers and winemakers are preparing for a breakneck harvest over the next few weeks—that is, if it stays warm.

This year, eastern Washington had record-setting heat in July, while Oregon had consistently warm weather. Growers throughout the Northwest are hoping for cooler temperatures so the grapes don’t race to ripeness.

Nancy Leson

For some folks, a dish is just the landing pad you sling the hash onto.  Not so for Nancy Leson.

Cold Food, Hot Contest

Aug 7, 2013
Stein

With hot weather comes cold food. In this episode of Food for Thought, Nancy Leson offers a cold soup made with grapes, cream cheese and cucumbers among other things. I talk about those pickles up there. But wait—there's more! Be very excited because you're just...

Justin Steyer / KPLU

WHAT'S A HAIKU?

A haiku is a 17 syllable verse form in three lines of five, seven, and five syllables, respectively.  The opening lyric to Moonlight in Vermont, a hit song with lyrics that don’t rhyme,  is a haiku:

Pennies in a stream
Falling leaves of sycamore
Moonlight in Vermont.

HOW DO I ENTER?

Some guy. / Some Guy Photos

My Food for Thought co-conspirator Nancy Leson says that Seattle restaurants and chefs are mentioned in quite a few of the novels she's read recently. Not surprisingly, Tom Douglas and his restaurants are mentioned in several.

Nancy Leson

We've  gone far beyond Coke vs. Pepsi around here. My Food for Thought co-conspirator Nancy "Ms. Fizz" Leson has a real jones (no pun intended) for Rachel's Ginger Beer.  Just hearing her talk about it makes me want some, too. Even though my favorite soda flavor is...

Stein

In addition to being delicious, salty duck eggs offer more than 1,000,000 percent of your USDA daily sodium requirement. And their virtues don't end there.

Nancy leson

Say goodbye to broken nails. Bid adieu to those earsplitting pneumatic cherry stone extractors. Give the old heave-ho to the danger and expense of specially trained cherry-pitting Komodo Dragons. 

Now there's a safe, easy method for removing cherry pits, says Nancy Leson. And it's probably not what you think. 

Nancy Leson / Seattle Times

According to my Food for Thought pard  Nancy Leson, the #1 reason to go to all the trouble of home-grinding your own 'burger is because it will taste way better.  

Reason #2? It's really not all that much trouble. Plus you'll know exactly what's in it. Which, she suggests, might include bacon or chorizo. Which can never be bad.

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