Charred and Scruffed
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 12 June 2015
⏱️ 53 minutes
🧾️ Download transcript
Summary
We learn some unconventional grilling techniques this week from Adam Perry Lang, author of Charred and Scruffed. Travel + Leisure magazine's Peter Jon Lindberg reports on the affordable food scene in Hawaii, and food scientist Harold McGee brings us some surprising news about the best way to thaw frozen meat.
Broadcast dates for this episode:
- June 9, 2012 (originally aired)
- June 1, 2013 (rebroadcast)
- June 12, 2015 (rebroadcast)
Transcript
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| 0:00.0 | Support for this show comes from OnePassword. |
| 0:04.0 | If you're an IT or security pro, managing devices, identities, and applications can feel overwhelming and risky. |
| 0:12.0 | Trellica by OnePassword helps conquer SaaS sprawl and Shadow IT by discovering every app your team uses, managed or not. |
| 0:21.2 | Take the first step to better security for your team. |
| 0:24.7 | Learn more at onepassword.com slash podcast offer. |
| 0:29.3 | That's onepassword.com slash podcast offer, all lowercase. |
| 0:38.5 | Support for this show comes from OnePassword. |
| 0:41.6 | If you're an IT or security pro, managing devices, identities, and applications can feel overwhelming and risky. |
| 0:49.7 | Trellica by OnePassword helps conquer SaaS sprawl and shadow IT by discovering every app your team uses, managed or not. |
| 0:58.0 | Take the first step to better security for your team. Learn more at OnePassword.com slash podcast offer. |
| 1:06.4 | That's OnePassword.com slash podcast offer, all lowercase. |
| 1:16.5 | It's the splendid table from APM American Public Media. |
| 1:20.8 | I'm Len Rosetta, Casper. |
| 1:22.8 | Today we've a classically trained chef turned grillmaster |
| 1:26.4 | who's reshuffling the old school rules. |
| 1:29.6 | For instance, roughing up your meat before you grill to give you more crispy bits on the edges. |
| 1:35.7 | I want to create surface area. I want to create as much browning as possible. |
| 1:40.5 | You create all these nooks and crannies, and you actually created this 3D cooking surface. |
| 1:45.3 | And that's why I often, I'll score into the meat before it's cooked, and that will increase the surface here. |
| 1:51.5 | Hence more flavor, more juiciness. |
| 1:53.6 | It's fantastic. |
| 1:55.3 | Adam Perry Lang's book is Charred and Scruff. |
... |
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