In Search of The Brain Sandwich: Our Intrepid Reporter Lunches Out in St. Louis
Christopher Kimball’s Milk Street Radio
Milk Street Radio
4.2 • 3K Ratings
🗓️ 5 April 2019
⏱️ 55 minutes
🧾️ Download transcript
Summary
Zach Dyer travels to St. Louis to eat the once-conventional fried brain sandwich. Plus, we chat with chef Özlem Warren about the spices and cuisine of Southern Turkey; Dan Pashman talks TV dinner etiquette; we offer a recipe for three cup chicken; and we give a quick tip to make homemade chile oil. (Originally aired May 10 – May 17, 2018.)
For this week’s recipe, Three-Cup Chicken, visit: https://www.177milkstreet.com/recipes/three-cup-chicken
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Transcript
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| 0:00.0 | Hey, Milkstreet Radio listeners, for our Thanksgiving episode this year, we want to tackle your |
| 0:04.5 | greatest Thanksgiving cooking challenges, savory and sweet. So if you need a new side dish, for example, |
| 0:11.9 | or help with your pie dough, we're here to help. Email us at questions at milkstreetradio.com. |
| 0:17.6 | One more time. Thanksgiving questions, please send them to questions at milkstreetradio.com. Thanks. |
| 0:26.7 | Hi, this is Christopher Kimball. Thanks for downloading this week's podcast. You can go to our website, |
| 0:32.4 | 177Milkstreet.com to stream our television show, get our recipes, or take our free online cooking classes. |
| 0:40.8 | Enjoy the show. |
| 0:45.8 | This is Milk Street Radio from PRX. I'm your host, Christopher Kimball. |
| 0:50.8 | Traditionally, when a girl is to get married, the gentleman would come and ask the permission from the girl's father. |
| 0:58.1 | And once he gets the green light, the girl needs to produce this lovely frothy coffee as part of the test. |
| 1:07.3 | So there are so many significance in traditions that is attached to Turkish coffee. |
| 1:13.1 | That was Turkish chef, Oslim Warren, author of Oslum's Turkish Table. |
| 1:18.3 | We'll be chatting with her later about the cooking of southern Turkey. |
| 1:21.4 | Before we get to Oslum's Turkish table, let's check in with reporter Zach Dyer. |
| 1:25.1 | He's here to tell us about a diner he visited in St. Louis that specializes in fried brain sandwiches. Zach, how are you? I'm great. How are you doing? Good. So describe Shotsie's Bar and Grill. You walk in the door, what do you see? What's on the menu? What's it like? I think Shotsie's is like a lot of kind of like neighborhood bar and grill places in St. Louis. |
| 1:45.6 | You know, it's the kind of place where you would see old neon Budweiser signs. |
| 1:49.1 | There's some sports memorabilia. |
| 1:51.0 | There's a long bar in the back. |
| 1:53.6 | And a very kind of neighborhood clientele. |
| 1:57.7 | There's a lot of folks that have been eating there for decades. |
| 2:00.8 | And the place has been operating as a bar and restaurant since 1946. And the brain sandwich has been on the menu pretty much since day one. |
| 2:10.5 | So is this something people do on a dare and it's sort of a fun thing? Or is this, are people actually go to Shotsie's Bar and Grill |
... |
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