Hey, this is Christopher Kimball. Thanks for listening to Milk Street Radio.

For everything Milk Street has to offer, please go to our website 177 Milk Street.

Or you can find us on Instagram and Facebook at 177 Milk Street.

Now here's this week's show.

I'm Christopher Kimball and this is a special episode of Milk Street Radio in

collaboration with a sponsor Las Vegas. Earlier this month we hosted an evening in

Las Vegas at the Beverly Theater exploring some of the city's best culinary

secrets and stories.

Journalist almancini took us on his ultimate food and drinking tour, including one legendary cocktail at a notorious dive bar.

It's supposed to be bad, it's supposed to be inexpensive.

For a while they served it in porcelain toilets.

If you go home and you say I had asked juice to the

double down, any degenerate friend of yours will know that you did Vegas right.

Las Vegas Chef Jamie Tran also joined to answer our live audiences cooking questions.

I do like adding lemon grass and lime leaves and some citrus and stuff like that, but at the end I always

still put salt and pepper and then

pshpshh pshh pshh on the grill and it's pshh pshhhoo.

I can ask you a question.

Do you always do sound effects when you cook?

Because you're really good to stand.

That's all coming up later in the show, but first it's my interview with Sue Kim Chung.

She's an archivist and curator of Las Vegas history at the UNLV Libraries, also author of Las Vegas then and now.

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