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KNKX: Food For Thought

KNKX Public Radio

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Location:

United States

Twitter:

@knkxfm

Language:

English

Contact:

1-877-677-5659


Episodes

Nancy's Enamored of Enamelware

1/17/2018
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"Stein, some women spend money on shoes and jewelry. I buy pots." And Nancy Leson has the cookware to prove it.

Duration:00:03:54


Gumbo & Biscuits Mess With Success

1/10/2018
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All I had to do was tell Nancy Leson I'd made a pot of gumbo, and right away she's saying her husband Mac's is better. Even though... Even Though ... she's never even tasted mine. Come to think of it, I've never tasted Mac's, either. There's a gumbo throw down brewing but it'll probably have to wait til next year. And of course it's really all just a matter of personal taste. I doubt that in the history of the world any two people ever made gumbo in exactly the same way. Besides, this Food...

Duration:00:03:32


Another Year Of Fun With Food

1/3/2018
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KNKX South Sound reporter Will James said the nicest thing about Food for Thought to me recently. I tell Nancy Leson all about it in this week's segment which also includes...

Duration:00:04:00


Doesn't All Salt Really Taste The Same?

12/27/2017
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(This segment originally aired July 6, 2016) Nancy Leson loves the taste of Maldon sea salt. I claim that what she loves is the texture. She says "Some salts taste saltier than others." I maintain that all salt tastes about the same, "It's all sodium chloride," differing only in texture. What's more, all salt is sea salt. Even the stuff they mine on land was originally in a bygone sea.

Duration:00:03:14


Inexpensive Gifts Every Cook Wants

12/20/2017
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Don't look for sous vide cookers, wi-fi enabled digital electronic smokers, or enchanted knives forged by the dwarves of Middle Earth on this list. For holiday gift-giving Nancy Leson and I recommend these inexpensive items any cook will be thrilled to get.

Duration:00:03:51


You Can't Rush Caramelized Onions

12/13/2017
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Depending on your pan and the amount you're cooking, it'll take you at least 40 minutes to an hour to get onions to deliver up that golden brown sweetness. Yet many recipes claim it can be done in five or ten minutes. Who ya gonna believe, eaters? The recipe writers or your lyin' eyes?

Duration:00:04:01


Best Biscuits Ever

12/6/2017
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Nancy Leson and I each got a copy of the new Hello My Name is Tasty: Global Diner Favorites from Portland's Tasty Restaurants . There's plenty in there I'm looking forward to trying, but like Nancy I went straight to the biscuits. We both made them and agree they're the best ever. Here's how:

Duration:00:03:47


Enjoy Lentils From Soup to Shanks

11/29/2017
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I like lentils and I love the spicy red lentil soup recipe Nancy Leson recently sent me. Fast and easy to make, it's perfect for a rainy weeknight dinner – even though she adapted it from from Lynne Rossetti Kasper's The Splendid Table's How to Eat Weekends . For a more time-consuming, weekend lentil dish, do try the lamb shanks and lentils recipe from another Kaspar – Kaspar Donier. You'll find both recipes below. As of publication we still have not received recipes from Kaspar Hauser or...

Duration:00:03:45


Duck Thanksgiving!

11/22/2017
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"Do you have anything new to say about Thanksgiving dinner?" I asked Nancy Leson. "No, I don't," she admitted. Me neither, So I suggested we talk turkey about our favorite waterfowl, instead.

Duration:00:03:42


Annoying Food Words: Our Two Cents

11/15/2017
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There are any number of overused, hackneyed and just flat out annoying words at large in current food writing. My personal worst would have to be the infuriatingly infantile "veggie." Nancy Leson shares my loathing for another "-ie," the pointless and demeaning "foodie." But she doesn't stop there.

Duration:00:03:56


Stein Discovers His Kitchen Miracle Tool

11/8/2017
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"I am a believer!" I told Nancy Leson, "In the single most useful kitchen tool I've encountered in years. " Tweezers. "I have those, Stein," Nancy said. "What's the big deal?" The big deal is that these tweezers are big – and amazingly versatile.

Duration:00:03:59


What Makes Great Restaurant Service?

11/1/2017
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"Good service starts the minute you walk in the door," Nancy Leson says. "There's a certain sense of welcome. If you have it right away, even if people are busy, that's great service." I agree. A simple acknowledgment of my presence is plenty for me. No one likes to feel invisible. Even if the person behind the podium is busy taking a reservation on the phone, a smile, eye contact and a silently mouthed "Just a second" make me feel welcomed. Nancy has firm ideas on what else makes for...

Duration:00:03:54


What Is The Duct Tape of Cooking?

10/25/2017
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I'm a guy who appreciates the virtues, however imaginary, of the quick fix. And what could be more emblematic of the QF than duct tape? Surely there's something analogous in cooking. When I asked Nancy Leson what she thought that might be, she posed the question on her Facebook page.

Duration:00:03:52


Let Your Kitchen Gear All Hang Out

10/18/2017
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As I told Nancy Leson in this week's chat, "I just don't have the kind of kitchen where everything is put away nice and neat." Nance keeps her kitchen, though shinier than mine, the same way.

Duration:00:03:40


Food for Thought: Exhaust Duct Follies

10/11/2017
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Alarm bells went off in my head when my wife, the Lovely & Talented Cheryl DeGroot asked, "What is all that smoke floating under the ceiling?" How could that be? The kitchen exhaust fan was going full blast. I noticed that the door on the overhead cabinet housing the fan was slightly ajar. I turned off the fan and closed it. When I re-started the fan the door popped open again. Uh-oh.

Duration:00:03:54


Food for Thought: We Say Tomato

10/4/2017
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The good news? We harvested 60+ lbs. of Roma tomatoes this year. Bad news? I'd have to puree them in my little food mill as I did last year. It's a nice enough tool but just not up to processing that kind of volume. The plates clog up and have to be removed and cleaned, then re-installed. It just takes forever. But this time around I found something robust enough for heavy tomato lifting.

Duration:00:03:50


Food For Thought: Lobsters And Donuts And Brisket Oh My!

9/27/2017
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Last week I received a text from Nancy Leson containing the lobster shot above and "Live @ $4.50/lb. Eat yer heart out." The surge of envy that coursed through me was powerful enough to make me drop my can of Beanie-Weenies.

Duration:00:04:30


Food For Thought: Homemade Pastrami

9/20/2017
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What kind of madcap optimist attempts homemade pastrami? Well, uh — me. When I told Nancy Leson about the breakthrough recipe I found at Mandy Lee's utterly swell Lady And Pups blog, she had to try it too.

Duration:00:04:04


Food For Thought: Be a recipe renegade!

9/13/2017
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Run wild! Sure, if you've never made something before, it's a good idea to follow the instructions. But remember that recipes come from all-too-fallible humans, not infallible food deities. I speak from bitter experience.

Duration:00:03:55


Food for Thought: Fast and Easy Meals

9/6/2017
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I got so excited last week listening to Nancy describe her homemade tortillas that I ran right out and bought a tortilla press and some masa harina. My intention was a taco feast with homemade Mexican chorizo and salsa verde and homemade tortillas. What could go wrong?

Duration:00:03:51

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