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Leson and Stein put feet in mouth – again

Our diets lay bound, gagged and locked in the trunk as Nancy and I sped toward our date with Wretched Excess.

I knew it was wrong but I did not care.  After almost a month of celery stick subsistence -- no pasta, no cheese, no bread & butter, no nothin' -- it was time to break out. All it took  to recruit Nancy was one email. The next day our spouses and friends at T&T Seafood Restaurant in Edmonds watched in fascinated horror as we ingested industrial quantities of sum of the best dim I've had anywhere. 

Did you notice in the picture that I'm  not using chopsticks? That is because I am a terrible chopsticker. Once, while attempting their use in the card-room where I play poker, Peter, a Korean player at my table, laughing hysterically yelled  "For Godsakes will you please just get a fork?  It's driving me crazy just watching you!''

Every now and then I like to make a few dim sum items at home. When I do I refer to Eileen Yin-Fei Lo's stellar The Dim Sum Book Here's one of my favorites from it.

Steamed Black Bean Ribs Combine in a large bowl: 2 teaspoons salt 2 Tablespoons sugar 1 Tablespoon White wine 2 Tablespoons oyster sauce 1 teaspoon sesame oil 2 teaspoons minced garlic 2 Tablespoons fermented black beans, washed 3/4 teaspoon baking soda 4 Tablespoons tapioca flour pinch white pepper 1/4-1/2 teaspoon hot pepper flakes. fresh red bell pepper, sliced (optional 2-12 lbs spare ribs (after trimming and cutting) 1. Cut ribs into 1-1/2 inch cubes. 2. Add to marinade, mix thoroughly and refrigerate overnight. 3. Place spare ribs and marinade in a heatproof dish and steam for 30 minutes or until done. 4. Place in serving dish and serve immediately.

I've made this recipe innumerable times and it always comes out just like in the restaurant. Try it. And now for me it's back to the carrot sticks.

"At the end of every diet the path curves back to the trough."

-- Mason Cooley

Dick Stein has been with KNKX since January, 1992. His duties include hosting the morning jazz show and co-hosting and producing the Food for Thought feature with the Seattle Times’ Nancy Leson. He was writer and director of the three Jimmy Jazzoid live radio musical comedies and 100 episodes of Jazz Kitchen. Previous occupations include the USAF, radio call-in show host, country, classical and top-40 DJ, chimney sweep, window washer and advertising copywriter.
Nancy Leson is an award-winning food writer, radio personality, cooking instructor and public speaker who learned much of what she knows about food during her first career: waiting tables. Seattle readers know her as the mouth that scored — for the better part of two decades — as restaurant critic and food columnist for the Seattle Times. These days, when she’s not chatting about recipes or interviewing makers and shakers in the food world for KNKX, she helps end hunger, one loaf at a time, as the Edmonds hub coordinator for the Community Loaves project. Find her @nancyleson and at