Food | KNKX

Food

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

Food For Thought is produced by KNKX Public Radio. 

With all the newly motivated home cooking going on these days, it's safe to say there’s more home cooking fails than ever before. If some of your kitchen trials have turned out to be errors, take heart. Even experienced cooks have plenty of stories on recipes gone wrrrrrrrong.

This week Nancy Leson and I play a perversely prideful game of "Can You Top This?" with our own tales of stovetop nosedives.

Nancy Leson / KNKX

This story originally published May 1, 2019. 

I told Nancy Leson that I'm not interested in eating anything that "tastes like chicken" unless it is chicken.  That bird has got to be the most versatile eating there is. 

In this week's episode Nancy and I do a brief rundown, in no particular order, of some of our favorite chicken recipes. Ready? Saddle up, here we go.

The L&T Cheryl DeGroot

When toddler vegetables misbehave, their mothers threaten them with Nancy Leson. She admits "I do a very good job of killing things." So no one was more surprised than her when something she'd planted actually made it through the winter.

That weird, telescoping thing pictured above that Jack's about to climb is what grew out of the root end of our last leek. DeGroot re-planted it about a month ago and we're watchfully waiting to see what he brings back from the top. A self-playing golden harp would be nice, but we'll settle for some leek soup

Nancy Leson / KNKX

Now that we can't just run out to the store every time we need something for the recipe, it's good to know about some common substitutions. In this week's Food for Thought, Nancy Leson and I share a few.

Stein / KNKX

Given today's rampant hoarding of hot dog buns, I thought it only prudent to try making my own. King Arthur Flour's Chicago-style bun recipe, pictured above and linked below, yielded Best of Show results.

While our flour supplies hold out, Nancy Leson and I are using our shelter in place time to bake. We've aired lots of baking shows over the years. Here are some of our favorite recipes from those shows.

Mac / KNKX

Though sit-down service is banned for now, many area eateries are doing what they can to keep staff employed.  In this week's Food for Thought, Nancy Leson tells what they're doing to cope with the times.

Nancy Leson / KNKX

Nancy Leson and I are beating the 6-foot social distancing rule by many miles for the CoviDuration by recording via broadcast-quality phone line. I'm alone in our Tacoma studios and she's in her bedroom closet in Edmonds. “The quietest space in the house," she says. "So we won't be interrupted by sirens, doorbells and dog barks."

In this week's Food for Thought, Nancy names the stuff she's trying to keep on hand to stave off culinary boredom and shares a good suggestion from one of our favorite cookbook authors on how to support local farmers and freeze produce at home.

Nancy Leson / KNKX

This story originally aired Jan. 17, 2018.

"Stein, some women spend money on shoes and jewelry.  I buy pots."  And Nancy Leson has the cookware to prove it.

  

This story originally aired March 7, 2018.  

In this week’s Food for Thought, Nancy Leson and I dredged up our earliest memories of food.  Nancy recalls wolfing an entire stick of butter.  I tell how years later I learned what my grandmother’s “special” soup was really made of.

All that plus shopping for live chickens, Nancy’s lima bean phobia, wax flakes in the milk and collapsing straws in this week’s Early Food Memories show. 

The L&T Cheryl DeGroot / KNKX

I wouldn’t say I’ve always hated my broiler. Only when I have to use it. 

Which is why I dread the recipe that ends with "Finish under the broiler."

Nancy Leson

Nancy Leson’s raving about Fuschia Dunlop’s update to her classic cookbook “Land of Plenty.” “I’ve been cooking a lot out of 'Food of Sichuan.'"

The L&T C DeGroot / KNKX

Even I’m surprised that a mayo maniac like me never bothered to make it myself. But after years of reading how the commercial version was such a pale, pathetic shadow of the homemade, I thought I’d give it a shot.

Especially since the recipe I found claimed it was not only foolproof, but could be made in two minutes.

Mac / KNKX

Some people get the cold shoulder. Nancy Leson got the whole shoulder. A complete right shoulder replacement. Now she has to convalesce. Bad enough she’s not allowed her customary daily half-hour on the speed bag. The real bummer is that, for the next month, she’s forbidden to cook!

I checked in with Ms. Leson to see how she’s holding up during her month in the No Cook Zone.

The L & T Cheryl DeGroot

Nancy Leson asked me how the horseradish got its name.  It's not because of its resemblance to a certain part of a horse.  And it's not because horses like to eat it – the stuff's actually poisonous to them.  The "horse" in horseradish is just an antique adjective describing anything large or strong.  For my taste, the stronger the better.

Nancy Leson / KNKX

I didn’t want to do this topic.

When Nancy Leson suggested we talk about making fresh pasta I scoffed “Nahhh. Nobody wants to make fresh pasta, and even if you do want some you can just buy it at the store.”

Her reply, in the form of a link to a YouTube video convinced me to make some fresh pasta myself.

Nancy Leson / KNKX

 

Nancy Leson and I both love sausages of all kinds.  We keep them on hand for quickie weeknight meals and for some recipes better suited to a weekend cooking project.

We agree that it's better to buy sausage in links than loose. If you need the sausage loose, you can always have the fun of squeezing it out of the casing like meat toothpaste.

Nancy Leson / KNKX

The buzzards circling over the restaurant gave me pause, but we went in anyway. I figured we were all in search of the same thing, namely dead meat, so I looked at them as a kind of endorsement. Like seeing a line of semis parked outside.

In a moment of hubris, I ordered a Wretched Excess burger. You know the kind: six inches high and packed with extras. A burger that if you tried to pick up and eat the usual way would dislocate your jaw.  "DeGroot," I told my wife. "I've gotta Aunt Pat this thing."

The L&T Cheryl DeGroot

At the end of this encore segment I brag to Nancy about my intention to bake a giant Cheez-it -- and made good!  Here's a link to the story about a Cheez-It the size of an LP cover.

A man and woman meet in a bar and get along perfectly — same sense of humor, same favorite authors and movies, food, music; they're a perfect match.  Naturally, they wind up at her place that very night.  There on the living room floor he sees a dead horse.

"My God," he exclaims. "A dead horse!"

"Well," she shrugs, "I never said I was neat."

Nancy Leson

"All the chefs think they know how to season your meal," complains Nancy Leson about the disappearance of salt and pepper shakers from restaurant tabletops. 

That's never bothered me.  Mainly because I think the chefs do know how to season my meal.  But for those who want it saltier, Nance has the solution: Bring your own.   

That and other restaurant-going tips and tricks, dos and don'ts in this week's Food for Thought.

Nancy Leson / KNKX

My holiday gift list is limited to just one. Every year I present the Lovely & Talented Cheryl DeGroot with the same fabulous 110-piece socket set (American and metric!) in its handsome presentation case. I love the way she completely hides her excitement when she unwraps it. She’ll return it the next day, but I know it’s only so she can have the fun of getting another next year.

Here are some gift suggestions from Nance and me for the cooks on your list who already have socket sets.

Nancy's great results with Stevens' bean and sausage gratin.
Nancy Leson / KNKX

Nancy Leson recently got to interview one of our favorite cookbook authors, Molly Stevens at Seattle's The Book Larder.  Our copies of her previous books, "All About Braising" and "All About Roasting" are splattered with grease and gravy stains.  Can there be higher praise for any cookbook?

In this week's Food for Thought, Nance and I talk about the recipes we've made from Molly's new book and some of the great tips she offers – including the best way to crack an egg. Hint: Not on the edge of a bowl.

Stein / KNKX

This story originally aired Nov. 10, 2018.

It's getting to be soup season, and both Nancy Leson and I have our favorites.  In this week's Food for Thought, Nance and I trade favorites from childhood, our go-to's at restaurants, and the homemade must-haves.

Nancy Leson / KNKX

Sometimes my mind has a mind of its own. Especially when I purchase a kitchen gadget that I know I can't really justify but just...want. Nancy's the same. 

Even so, sometimes going against our better judgment turns out to have been pretty good judgment after all. In this week's Food for Thought we offer our personal examples.

Nancy Leson / KNKX

I claim that the number one job of a Thanksgiving roll is to soak up gravy.  "And butter," Nancy Leson added.  

Here are our two favorite roll recipes.  Both have the virtue of being started the night before, giving already harried TG cooks a head start on Turkey Day.  

(AP Photo/Elaine Thompson, File)

One in six children in Washington is food insecure. And in the greater Seattle area, one in eight working people struggles against hunger.

That fight  will be center stage on Monday (Nov. 11) at a food justice panel at Town Hall Seattle.

Northwest Harvest is one of the panel organizers. The organization is aiming to cut hunger rates in Washington in half by 2028.

The L&T Cheryl DeGroot / KNKX

It was the Big Uh-Oh. An inch of lemon poppy seed sludge was left in the bottom of the KitchenAid mixer bowl when I poured out my cake batter. Could the gap between the bottom of the paddle and the bottom of the bowl be out of adjustment? 

It was easy to find out and all it took was one thin dime.

Nancy and Julia Collin Davison inspect wine inside DeLaurenti Food & Wine at Pike Place Market.
Parker Miles Blohm / KNKX

Julia Collin Davison needed to get a feel for Northwest food resources. And who better to give the host of PBS's popular America's Test Kitchen the tour than our own Nancy Leson.

Stein / KNKX

In this week's installment of Food for Thought, Nancy Leson and I explore the delights of dunking with not a donut or basketball in sight. Instead, we break out the dunkage on cookies, whiskey, sandwiches, saltines and soup.

Stein / KNKX

"The nicest thing happened last Thursday," I told Nancy Leson. It was Broadway Farmers Market day, happening right outside the door of our new Tacoma studios.

And what a nice surprise a market shopper gave to me that morning.

Nancy and new Seattle supermarket friends Suzanne, Glen and 4-year-old August.
Nancy Leson / KNKX

Just back from Philly, Nancy Leson says that easterners are more likely to chat up people they don't know,  especially in restaurants and in supermarkets. "Strangers just come up to you and talk.  Or I come up to strangers and talk. About anything. About what you're ordering, how to make it."

Nance says this happens all the time back east but not so much in Seattle. Does she think this is the much bemoaned Seattle Freeze?

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