How was your week?
I’m home for the first time in what feels like forever. There’s nothing quite like sleeping in your own bed. On this week’s AMA, I’m talking about mom’s cooking, one of the best snacks I discovered on the road, and how to safely cook wild game at home.
Reminder: Only Premium Spilled Milk subscribers can ask me questions. Get 25% off your subscription here. The method for submitting questions is in the welcome email sent with your paid subscription.
By the way… see this French onion soup? It crashed my website last week.
I don’t know what made it resonate so much on Twitter, but it did.
The story with the soup: In 1992, I started work at a French bistro in Minneapolis (Cafe Un Deux Trois, now closed) that served the best onion soup I ever tasted. I’ve redesigned for the home cook in only one way: the stock. In the restaurant, we were able to make a 72-hour veal stock that provided a backbone like no other for this French classic. If you want to be super-ambitious and love the crafty part of cookery, go for it and make your own. Get the recipe here.
This Week’s Questions
Mr Furious
How do you deal with safety and wild game? I love venison in multiple dishes, but I hate it grilled because I feel like it needs to be cooked completely through to avoid getting parasites. This leaves the venison steaks minerally and very, very tough. I have the same concerns about wild duck and cooking a breast to medium rare or even medium.
JR
In one of your shows on tv, you ate a type of popcorn, they were a little smaller, than popcorn, but didn't have that scales like regular pop corn. do you remember what show it was, and the name of that food, plus the country it was that you ate it? thanks!
Brian
Most of us agree that mom's cooking is the best cooking. Have you ever tasted your favorite childhood dish better than your mom's recipe?
AMA: What Tastes Better Than Mom's Cooking?