Christopher Kimball’s Milk Street Radio
Oct 2, 2026 · 55 min · 20 segments
Food writer Tim Hayward shares the juicy history of the steak. We take a peek inside the secret beefsteak societies of England and New York, learn a classic Argentinian salting method, and try a steak…
Christopher KimballHost
Tim HaywardGuest
Sara MoultonHost
Kenji Lopez-AltJ.M. HirschI'm great.
One of the perks of living in Southern California is we get all kinds of interesting produce, and August and September, it was hatch chili season in New Mexico.
And I went in 50/50 on 50 pounds of hatch chilies, and now I have a freezer full of 25 pounds of hatch chilies.
I'm trying to come up with interesting ways of using them.
You know, my favorite was a recipe I saw 20 years ago for a hamburger with a hatch chili sauce on top.
Wow.
But then you could use it, you know, like you would- You could use anything.
Because they're not gonna burn your mouth out, but they have a ton of flavor.
I'm great.
One of the perks of living in Southern California is we get all kinds of interesting produce, and August and September, it was hatch chili season in New Mexico.
And I went in 50/50 on 50 pounds of hatch chilies, and now I have a freezer full of 25 pounds of hatch chilies.
I'm trying to come up with interesting ways of using them.
You know, my favorite was a recipe I saw 20 years ago for a hamburger with a hatch chili sauce on top.
Wow.
But then you could use it, you know, like you would- You could use anything.
Because they're not gonna burn your mouth out, but they have a ton of flavor.
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