664: Project Cooking
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 30 April 2021
⏱️ 51 minutes
🧾️ Download transcript
Summary
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In this episode, we take on serious culinary projects. Beard Award-winning Charleston pitmaster Rodney Scott shares with us the ethos of whole hog barbecue. We learn to make paella on the grill with America’s Test Kitchen. The builder of a community oven in Johnson, Vermont tells us about how oven is becoming a centerpiece for the town. And Francis joins Chef Justin Smillie for a lesson in making one of his most unforgettable dishes, tomato panade, a fresh tomato bread pudding brimming with garlic, fresh herbs and olive oil. Francis talks with listeners about using the fat and rich gelatin left over from shredded pork, and cooking with artichoke leaf pasta.
Broadcast dates for this episode:
- August 10, 2018 (originally aired)
- July 19, 2019 (rebroadcast)
- April 30, 2021 (rebroadcast)
Transcript
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| 0:00.0 | Hey, it's Francis, and this week we wanted to bring back an old episode featuring my friend, the pitmaster, Rodney Scott. |
| 0:07.1 | He is truly one of the great figures in barbecue, and he's got stories from the pit that I think you're going to want to hear again. |
| 0:14.8 | It's whole hog barbecue and a whole lot of talk about other serious cooking projects. |
| 0:20.0 | Check it out. |
| 0:22.3 | I'm Frances Lamb, and this is The Splendid Table from APM American Public Media, the show for |
| 0:28.2 | curious cooks and eaters. |
| 0:29.9 | Music I can tell you, I'm a pretty lazy cook these days. |
| 0:45.8 | Well, maybe lazy isn't exactly it, but I'll put it this way. |
| 0:48.5 | On most weeknights, if preheat the oven is the first step, I'm out. |
| 0:52.7 | Like, that's already too much time. |
| 0:56.2 | But sometimes I miss my old cooking life when I would make obnoxious 12-course dinners or bake bread or stir |
| 1:03.0 | five-hour jams. You know, when I would have projects that take so much time and energy |
| 1:08.8 | that somehow the act of making it feels permanent. |
| 1:12.9 | Like the work of cooking becomes a part of who you are. |
| 1:17.8 | And so we got to thinking about doing a show on cooking projects, |
| 1:21.1 | serious cooking projects, |
| 1:23.3 | delicious ones you can make along with us, |
| 1:25.6 | and ones you might never try, |
| 1:27.1 | but might give you a glimpse into the mind of someone who does. |
| 1:31.6 | Oh, man, this is my entire life. |
| 1:35.0 | This is all I've ever done. |
| 1:36.5 | It's all I know. |
... |
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