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KNKX: Food For Thought

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United States

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English

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Episodes

Food for Thought: Broth jokes – we've got a bouillon of 'em

12/5/2018
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In this episode, Nancy Leson explains the difference between broth and stock. I share some of my stock (or is it broth?) tips, and brag to her that — two weeks after the event — DeGroot and I finally managed to use up all the Thanksgiving leftovers.

Duration:00:04:02

Food for Thought: Best burger? Not so fast.

11/28/2018
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Kevin Alexander's Thrillist article naming Portland's Stanich's the best burger in America seemed a blessing. Then the food tourist mob decended. Long lines. Five hour waits. Until Steve Stanich, the second generation owner, shut the place down.

Duration:00:04:04

Food for Thought: Nancy's holiday stock-up strategies

11/21/2018
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If "strategies" means running out and buying mass quantities of every kitchen staple in sight at this time of year, that's Nancy Leson's strategy. Nance claims all that stuff pictured above is cheaper this time of year. In this Thanksgiving week FfT we discuss that, as well as my final decision on vegetable peelers, our hoped-for demise of pumpkin spice everything, the relative virtues of rolled versus flat parchment paper, Wondra versus roux, and how to avoid political topics at holiday...

Duration:00:03:57

The Way We Roll for Thanksgiving

11/14/2018
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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.

Duration:00:03:37

Dick and Nancy's Super Soups

11/10/2018
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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.

Duration:00:03:47

Stein's Homemade Paprika

10/31/2018
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I've always thought it would be fun, not to mention cool, to make my own paprika from peppers I grew myself. Call me a kid with a crazy dream, but last weekend that dream came true. Last spring while leafing through the Territorial Seed Catalogue, I came across their blurb for Alma Peppers . "Grow your own paprika seasoning!" it gushed. "Alma is one of the best paprika-type peppers for drying and grinding." I had to try it.

Duration:00:03:56

Chicken Deboning for Beginners

10/24/2018
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Even if I'm going to cook boneless chicken thighs, I always buy the bone-ins and bone 'em out myself. They're less expensive that way, and I get to save the bones in the freezer until I have enough to cook up some chicken stock. But up until, now I've never attempted to debone an entire bird. Surprise: It was way easier to do than I expected and a lot of fun, too.

Duration:00:04:04

Find Fresh Food At The North Fork Community Library

10/17/2018
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In eastern Whatcom County, right where Highway 542 turns sharply to the east and toward Mount Baker, you’ll find the North Fork Community Library.

Duration:00:03:41

Dick And Nancy Are A-Peeling

10/17/2018
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I thought I was getting fancy when I replaced my all-metal 20-year old Ecko straight-bladed veg peeler with the cushy-handled Oxo. Then I started hearing about "Y" shaped peelers. Food writer Daniel Gritzer, among others thinks it's the only way to go . I decided to get a "Y" job and see how it stacks up against my old reliable. Sure, I was putting $1.97 on the line for this experiment but felt I owed to Food for Thought listeners to take the risk. My conclusions?

Duration:00:03:50

How to Stop Wasting Food

10/10/2018
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"Stein, tell me true," Nancy Leson asked. "Do you think you waste a lot of food?" I'd say I waste less food than the average American. And 73 percent of us say the same. You do the math.

Duration:00:03:39

Nancy Eats Phoenix

10/3/2018
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When I returned from Phoenix last week — after attending the Association of Food Journalists conference and co-hosting the 2018 AFJ awards ceremony — Stein had just one question.

Duration:00:04:06

Owning A Restaurant: Nancy's Dream, Stein's Nightmare

9/26/2018
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When Nancy Leson 's husband, Mac, didn't get her a new toaster for their 21st anniversary, she bravely hid her disappointment. But it all worked out better than okay when he took her to dinner at their new favorite restaurant.

Duration:00:04:03

An Uninvited Six-Legged Dinner Guest

9/19/2018
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I suppose knowing they're the life form most likely to survive a nuclear war is what makes them so bold. But unlike Don Marquis' correspondent Archy , the cockroach with the soul of a vers libre poet, the bug scuttling across our restaurant table had no literary pretentions. As far as I know, the only thing he ever got down on paper was himself when I squashed him into a paper napkin. As Archy wold have observed, "Transmigration of souls is a great game if you don't weaken."

Duration:00:03:56

Going Back To School Lunches

9/12/2018
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The phrase "Back to school" always puts me into a warm and happy frame of mind. Mainly because I know it won't be me who has to go back to school. Ever again. Nancy Leson says "See? I feel the complete opposite of you." "So what else is new?" I asked her.

Duration:00:03:35

Anniversary Toast: Stein Gifts Wife Of 26 Years With An Upgraded Home Appliance

9/5/2018
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On Aug. 29, The Lovely and Talented Cheryl DeGroot and I celebrated our 26th wedding anniversary. In the U.S. there's no traditional gift for that anniversary. So I declared the 26th to be the Upgraded Home Appliance Anniversary. I got her a toaster.

Duration:00:03:31

Why Bother To Cook?

8/29/2018
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Nancy Leson sent me a link to an Op-Ed published in the New York Times recently by Smitten Kitchen food blogger and cookbook author Deb Perelman. The title: Never Cook at Home: Trust me, I know it's a drag.

Duration:00:03:38

Enjoy The Chili Days Ahead

8/22/2018
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Must be all the over-the-top heat we've endured that contributed to my great luck this summer growing Shishito and their cousins, Padron peppers. Now if I can just find a way to use them all up. Here are two of my favorites.

Duration:00:03:56

How To Render Your Own Lard

8/15/2018
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True, I'm no longer young but I am in love (with the Lovely & Talented Cheryl DeGroot) and I've been meaning to render and eat my own lard for a long time, now. I'd been hearing for years about its magical properties for biscuits and pie crusts. And I've recently been learning of its health benefits. The stuff's been getting a bad rap for years. But I'd also been warned off the hydrogenated kind in those shelf-stable boxes at the supermarket. Nope, the only kind to use was from the leaf fat...

Duration:00:04:10

Cooking Flatbread On The Hump

8/8/2018
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Nancy Leson has been making various flatbreads for years, first in her oven and then in a dry cast iron skillet. But from now in she'll do it on – not in – a wok.

Duration:00:03:48

Nancy's Just Mad About Saffron

8/1/2018
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Sometimes my mind has a mind of its own. "I know," it thought. "Let's order pricy, self-indulgent food stuff online." And so I did. "Alright, mister," Nancy Leson demanded. "Who are you and what have you done with Stein?" I'd succumbed to the dangerous combination of being online and bored, with a few extra end-of-month bucks. But now I'm glad I got the stuff. Well, two thirds glad anyway.

Duration:00:04:01