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The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook

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Episode 231
October 19, 2018

Chili Buns and Pickled Bologna: A 4,000 Mile Road Trip Through Appalachia

Ronni Lundy, author of “Victuals,” eats her way through Appalachia. Also on this week's show: Mark Kurlansky reveals the shocking, often deadly history of milk; we travel to Genoa to uncover the authentic recipe for Pesto Genovese; and Dr. Aaron Carroll talks trans fats and health.

Questions in this episode:

“I've been watching The Great British Baking Show on PBS and hear the hosts & contestants talking about ingredients like ‘strong white bread flour’ and ‘strong plain flour’ and then ‘plain flour’ which I assume is like all-purpose flour. What do these mean, and how do we translate this to an American grocery store where the most common options are whole wheat flour and all-purpose flour?”

“When I’m baking different things it says to use pasteurized eggs but I raise my own chickens so I was wondering how one would make it so your eggs are pasteurized or if that’s even needed?”

“Do you have a recipe using pomegranate molasses to use when grilling steaks? How about for grilling chicken or vegetables?”

“Is it better to use a larger pan/pot so the rice is in contact with the surface or is a smaller pan/pot better?”

“My friend developed an allergy to sesame after she had her baby. She loves hummus and also many Asian dishes with sesame oil. What would you recommend as a substitution if making hummus or dishes requiring sesame oil?”

Milk Street Basic:

Across North Africa, sweet, richly herbal and robustly aromatic mint tea is the go-to drink from breakfast until dark. Making it is a simple—but revered—ritual that can involve straining and pouring it into glasses three or more times before serving. But the real art is in the pouring itself—from a height of at least several feet is preferred. To make—and pour from whatever height you are comfortable with—in a tea pot with a strainer or a French press, combine 4 teaspoons gunpowder green tea, 4 teaspoons sugar (North Africans frequently use more, but we liked ours a bit less sweet) and 1 ounce fresh mint sprigs. Add 1½ cups boiling water, steep for 5 minutes, swirling occasionally to dissolve the sugar, then strain into glasses.

This episode is brought to you by Bob’s Red Mill, Ferguson, and Quip.

Ronni Lundy Credit Pableaux Johnson
AUGUST 2019
CHRISTOPHER KIMBALL FOR KUHN RIKON COLLECTION

This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.

$488 VALUE

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