This encore Food for Thought originally aired August 31, 2016 Wrong-way handles and high-altitude deep fat drops are just a few of the kitchen safety topics Nancy "Band-aids are a girl's best friend" Leson and I took up on this week's Food for Thought. All that and more -- plus a genius method for threading meat onto kebab skewers.

Nancy Leson and I love to bake our own breads and often enjoy weekend baking projects. Recently we both picked up the America's Test Kitchen Bread Illustrated book and decided we'd each make a recipe or two from it and report back to you.

We got so much response to last week's Instant Pot show that this week we're talking about other electric gizmos we love in our kitchen. Nancy Leson , who has never seen a thrift store KitchenAid Mixer she didn't want (especially if it's red) has at least four.

I blame Stein. For months he’s been insisting we do a show on the Instant Pot. This , from the guy who didn’t even own a rice cooker until I gave him one for a recent birthday.

During our recent successfully concluded (thank you very much!) spring fund drive, Nancy Leson and I asked listeners for Food for Thought topics. First one over the e-transom came from Tom who wanted to know if we preferred to roast our chickens whole or spatchcocked. I said "spatchcocked!" I love to say that word. Give it a try and you will, too. What does spatchcock mean? Probably not what you think.

Looks like cauliflower is the new kale. For a guy who always loved both, it's annoying to be seen as subscribing to a food trend. On the other hand, I'm not giving the stuff up just because it got fashionable.

Nancy Leson thought it was just about the coolest thing she ever saw – a knife stand made of closely packed wooden skewers at Ono Poke in Edmonds . A better use than watching them char and crumble over hot coals no matter how long you soak them. I suggested a superior skewer. Which sent us off on a few of our favorite kitchen hacks. You'll find some here and some in the audio –including a trick for a crisper shrimp, using the cardboard in a roll of paper towels to store Ziplocs, the best way to

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.

A recent Annals of Gastronomy column by Sadie Stein (no relation) in the New Yorker made the case against today's fashionable open kitchens. Both Nancy Leson and I were in complete agreement. When we're cooking we vant...to be...alone.

"Stein, were you a hippie?" Nancy asked. Well, I had the hair then (sigh) but no interest in the food. Which led us straight into a discussion of '70s longhair cuisine. Jonathan Kauffman's new book Hippie Food is a fascinating history of how the counterculture back then changed the way we eat today.