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Angie Mar, co-owner and chef at the Beatrice Inn, introduces us to her world, a restaurant that cooks more animals than vegetables. We discuss smuggling beef, bone-marrow crème brûlée and her most polarizing dish—a 160-day whiskey-aged tomahawk rib-eye steak, which sells for more than $700. Plus, we learn about a society of beer can collectors; we share our recipe for Tunisian Chickpeas with Swiss Chard; and Dan Pashman tells us how grown-ups can get more out of Halloween.
For Deborah Ager's full story on beer can collectors, click here.
Questions in this Episode:
I would like some ideas on cooking alligator. I’m from New Orleans but I have never tried it. – I know people cook it in different ways: blackened alligator, fried alligator, in an alligator soup or alligator stew sometimes it’s in gumbo but I’ve never cooked it myself. I’ve bought some frozen alligator in about 2 “ chunks and I like to know how you would suggest cooking it?
My efforts to make "authentic" knishes led me to wonder about types of dough, and leavening, and rolling. I'm confused about why some doughs don't use any leavener, and others use a leavening agent (so the dough rises) even though they will be rolled flat (eliminating the rise).
I have two ways of cooking ground beef. I’ll sauté the aromatics such as garlic or onion in oil and then add the beef. Or sometimes I brown the beef first and then remove the beef and then I sauté the onions and garlic. Are there any differences in those two methods?
I had a question about brown butter. I know to make it traditionally, you start with butter, but I was wondering if you can make it starting from ghee
My question is about storage. If all ingredients are safe at room temperature, then combined in a recipe (whatever that might be!), is the end product always safe at room temperature?
I often use an electric pressure cooker when I cook at home. When I season like I would with conventional cooking, the food is much less salty once it's done. Things taste right going in but come out bland.