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Toss right in that case the water with the binder with the starch that they’d allowed that she’s not to bind together so any rate. Steve , thank you for calling . That was a lot of fun . I feel much better care granted to you guys . Thanks so much . Thanks , Steve . Take care . All right . Bye bye now .
This is mostly a radio I’m Christopher Kimball. If you have a burning culinary question or just want to debate the merits of bail leaves give a call anytime at a 5-5 4 to 6 94-3 1 more time . 8-5 5-4 2-6 9-8 4-3 or email us at questions at military Radio.com .
Welcome to milk Street who’s calling.
Hello , this is Chris.
Hi , Chris. Where you calling from .
Oh , nice and how can we help you today.
So I just want to ask about you know different non traditional resources like tongue and you know kidney and how would I prepare you know if I wanted to make you know beef tongue sandwiches and how do I do it.
Well you simmer the tongue in liquid you know with aromatics if you want you know vegetables , you could add some pickling spices. If you want me , but a little bit of wine simmer it gently 4 hours . It depends on how large it is is roughly about 15 minutes 50-60 minutes a pound .
And we do it like pie dough for topple bids , which is the Austrian version of part of which is you cook it in a flavored water you know you can check very hot chicken broth yeah chicken broth beef broth very low simmer barely simmering and cook it for probably a couple hours something like that. It’s called . That’s how I would do .
50-60 minutes power and then you repeal it and you do that while it’s still warm it’s easier and then place where I worked we throw it back into the cooled somewhat cooled broth , just keep it moist. You know keep it like that and then slice it is we needed it in other really good one is rabbit rabbit is is very lean . But you know , you just don’t over cook it or you gently Stewart .
Then you have to do the same thing the legs. First of all the front legs don’t have much meets that’s the back legs you braise and then you cook the tenderloin strap for about 6 minutes , theoretically you can’t cook , both at the same time , right .
Yeah , we do a lot of pressure , cooking a rabbit. And then the morning and then putting the keyboard me into whatever we’re going to make the pressure cookers been our best friend and ally for a rabid squirrel and dark .
Well you are serious central ever that’s I’ve never thought about the one that lets you know the old Brunswick stew right wasn’t that the original writer who are goes through was whatever you could catch. Yeah .
But my daughter calls it squirrel chicken because she likes it so much.
Well I have to say I’ve never eaten squirrel I have does it taste like chicken.
The red squirrel your escrow graceful grow. Yeah , I mean , I guess , I mean , it’s it’s what it’s not gamey , now back in the ’70s and ’80s in Vermont had neighbors who did Conte everything including how would chuck it would to look greasy yeah okay then .
Squirrels like dark meat chicken , with a kind of a nutty flavor.
Oh I like that , I just want to tell your England what it is that’s all you ask for a second. So there you go . I think pressure cookers actually of this conversation . The best idea . Yeah that’s exciting . That’s a good idea . I’m going to check that out .
Thanks , Chris. Thank you . Those who carry .
Much enjoy your show.
Okay , thanks.
So Sarah , next time I have a couple extra score on just invite me over. I’ll be looked upon it . I’ll try . I’ll try . You can try anything once it’s not a lot of meat on it . It’s better than guinea pig you’ve eaten Gettysburg bowing out here .
You’re listening mostly radio I’m Christopher Kimball coming up next. My conversation with their French head chef and owner of the Los kitchen and freedom , Maine , we’ll be right back .
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This is a military radio : I’m Christopher Kimball today I chat with their infringed at a restaurant The Lost kitchen in freedom Maine her small eatery located in a renovated mill next to a waterfall is off a small side street in the town that is easy to miss to get a reservation , one has to send in a postcard in April and names are chosen by lottery. Of the 20,000 requests , less than half get a seat at the table . I went to freedom to ask Aaron how she went from pop up dinners cooked out of 1965 Airstream defending one of the most exclusive eateries in America .
And how are you. Great . Harry . It’s great to be here in freedom Maine in the middle of nowhere , sort of , so you had a family diner . Yes , what was the name of the diner .
Ridge top restaurant , named after a Jesse Colin Young song my parents are hippies.
Well that would so so your parents were hippies back in the ’70s. Yeah , yeah , I was happy back and 7 I went I was in Vermont wasn’t me . So what about the food was a lot of home-grown food you have chickens . The whole thing .
We had chickens. We had a garden . We had a lot of potatoes was kind of the big crop peas peppers cucumbers all those kind of things .
And lots of people coming over for communal dinners. No , not really .
Everyone was so busy , it’s not like we weren’t like an entertaining household because my dad was working at the restaurant 16 hours a day my mom was a schoolteacher. So it was kind of just these rushed dinners by a mom while dad was at home in the evening , which would usually be like running out to the garden grabbing some spinach and poaching an American throwing some bacon into it and it’s like okay that’s dinner tonight . Whenever you get my garden .
But when you worked at the diner your dad’s diner that was , that was burgers , right , I mean you were that was typical diner food or was that a be done. Oh .
Yeah. Know was typical diner fried fish baskets burgers Meat Loaf .
Roast chicken roast pork all of those kinds of things.
So working in the diner actually motivated you to go into the restaurant business. It didn’t cure you of being in the restaurant .
No , that’s kind of funny actually working in the diner when I started working there is probably 12 when I started cleaning up after my dad 14 when he finally let me start to work on the girl and if anything , it just made me want to get away from food and want to get away from here and try to find something else but it’s funny. Once I got away . I started to appreciate this place and wanted nothing but to just get home and then kept finding food again come when coming back to food coming back to Phuket it was familiar and made me feel good .
So you want to come back you.
You did have a previous restaurant right there wasn’t an old banker and them in the basement of an old bank. Yeah , I was that town .
I had a restaurant in Belfast , which is on the coast. 20 minutes from here which kind of started , it actually started as a Supper Club because when I was turning 30 , I had this many 30 mid-life crisis of like what am I doing with my life . One of my contributing and I had nothing to show but food and so I said okay to make a go food and started this little Supper Club in my apartment . Cause I had no money and slowly it sort of mushrooms and people started to hear about it and show up and then I got a little more confidence . Maybe I can make it go occurs open a restaurant so I my first restaurant in Belfast in 2011 .
I do want to ask you so you you went away briefly you came back the keys the locks had been changed on the rest and so you went from having your own restaurant to not having your own having like a suitcase full about 30 seconds , just like that , everything gone so you came back to freedom. How will your parents , what were they doing when you came back .
You know , my parents were my mom and retired from teaching my dad saw the restaurant and they were supposed to be just enjoying retirement and then they’re grown daughter heck and then tried to figure out like , well , I can’t just stop what I’m going to do , and I’ve had this restaurant but I don’t have it anymore. But I have me and I don’t have any walls and I don’t have a space and that’s when I found this Airstream that I got it and turn into my living quarters and also a mobile kitchen , then I started to travel around in court . Sort of . Bring back the Supper Club and I had started years before that .
So this is talking about freedom. It’s what 700 people 719 so that’s small we drove through freedom and .