Hi, this is Sarah, one of the producers at Milk Street Radio.

Chris is going to be taking calls with special guest host Jetteela soon, and we need your questions,

your biggest cooking problems, toughest kitchen mysteries, or whatever you're curious about.

Like, what do Chris and Jet actually think about brunch?

Please send an email into questions at milkstreetradio.com and we'll be in touch.

Again, that's questions at milkstreetradio.com and we'll be in touch. Again, that's questions at milkstreetradio.com.

This is Milkstreet Radio from PRX and I'm your host, Christopher Kimball. Our guest today, Roy Choi,

has done it all. He's worked in Michelin Star Kitchens, launched world famous food trucks, and hosted TV.

But Roy says he sometimes misses simpler times.

All I woke up to do, man, was like, crease my jeans, crease my t-shirt,

polish my rims, figure out what tapes were in rotation that day, have a milkshake and a carnia

sara taco, and just cruise until the sun went down.

That's it, man.

Cruising L.A. with Roy Choi.

That's coming up later in the show.

But first, it's time to answer your cooking questions with my co-host Sarah Moulton.

Sarah is, of course, the star of Sarah's weeknight

meals on public television, also author of Home Cooking 101.

Chris, before we take a call, I've questioned for you. How often do you add wine or beer

to a recipe? I never cook with beer, and the only time I'd add wine is I would, at a sub-simmer,

take a bottle of wine, reduce it way down, and then I would use that near the end to fortify a sauce.

But I would never, in a million years, pour a bottle of wine into a pot and cook.

...