Alpine Cooking: A Culinary Adventure at 3,000 Feet | Christopher Kimball’s Milk Street

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Episode 402
March 26, 2021
Originally aired on January 10, 2020

Alpine Cooking: A Culinary Adventure at 3,000 Feet

Alpine Cooking: A Culinary Adventure at 3,000 Feet

Meredith Erickson takes us on an Alpine journey to discover the food and pleasures of the little-known huts and lodges above 3,000 feet. Plus, we chat with Josh Scherer of Good Mythical Morning about the internet’s fascination with taste-test videos; we learn the secrets to the perfect Neapolitan meatball; and Adam Gopnik tells us why sugar sales are declining. (Originally aired January 10, 2020.)

This episode is brought to you by Sitka Salmon Shares. Visit Sitka Salmon Shares dot com slash MILK for $25 off the first month of a Premium Sitka Seafood Share.

Questions in this Episode:

“My question is about shrimp. Frozen shrimp and the additives that are in about 99% of the shrimp that I find at the supermarket—they all seem to have this particular additive that I can smell. I’m just curious why it seems like no one else really seems to notice this?”

“My question has to do with making beef stock. I follow the same procedure year after year but sometimes the stock is more gelatinous than other years. Do you know why this is?”

“I have made several banana bread recipes and they all turn out soupy. Do you have any tips or a good banana bread recipe?”

Meredith Erickson
APRIL 2021
FIELD COMPANY CAST IRON 8-INCH + 10-INCH SKILLETS

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