Christopher Kimball’s Milk Street Radio
Oct 9, 2026 · 1 hr · 27 segments
Chef Lucas Sin’s quickest dining experience clocked in at 6 minutes and 40 seconds. This expedient supper took place at a famous cha chaan teng, or Hong Kong diner, and he believes it’s one of the…
Christopher KimballHost
Lucas SinGuest
Jessica SidmanGuestIan BuxtonGuest
Sara MoultonHostWell, in the '60s and '70s, my mom could make the tastiest, most tender, crispy on the outside [laughs] beef pot roast in the oven.
No browning, no flour, no soup mix.
[laughs] And I have tried for decades to duplicate it, and I get [laughs] shoe leather.
But I do know that it could not, I don't think, have been chuck, because it did not look like a thick steak.
It was more the shape of a giant lump of coal, and sometimes it came from the store with netting on it.
So what am I doing wrong?
We just called it roast beef.
Um-
...
it might have been slightly rare.
Uh-
Well, in the '60s and '70s, my mom could make the tastiest, most tender, crispy on the outside [laughs] beef pot roast in the oven.
No browning, no flour, no soup mix.
[laughs] And I have tried for decades to duplicate it, and I get [laughs] shoe leather.
But I do know that it could not, I don't think, have been chuck, because it did not look like a thick steak.
It was more the shape of a giant lump of coal, and sometimes it came from the store with netting on it.
So what am I doing wrong?
We just called it roast beef.
Um-
...
it might have been slightly rare.
Uh-
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