Nigella Lawson Is Not a Domestic Goddess

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Arts, Food

4.2 • 3K Ratings

🗓️ 28 May 2021

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week, we chat with Nigella Lawson about recipe writing as literature, the sublime art of eating chocolate in bed and how the simplest meals can become the basis for our most cherished memories. Plus, we get a barbecue lesson from pitmaster Rodney Scott, Dan Pashman orders takeout through the mail, and we cook polenta with shrimp and tomatoes.

Get the recipe for polenta with shrimp and tomatoes: https://www.177milkstreet.com/recipes/polenta-shrimp-tomatoes

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Transcript

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0:00.0	Hey, Milk Street listeners. As fall approaches, I've asked Stella Parks to help me answer your baking questions.
0:06.6	So from spice cakes to Halloween candies and much more, we're opening the phone lines to tackle your autumn baking projects.
0:13.9	Please email us at questions at milkstreetradio.com.
0:17.3	One more time, send questions to milkstreetradio.com and we'll be in touch.
0:24.8	Hi, this is Christopher Kimball. Thanks for listening to Milk Street Radio. You can go to our website
0:30.2	177Milkstreet.com to get our recipes, to stream our television show, or to get our latest
0:35.7	cookbooks. Here's this week's show.
0:43.1	This is Mill Street Radio from PRX.
0:45.3	I'm your host, Christopher Kimball.
0:48.1	Today we interview Nigella Lawson.
0:51.1	You know, Nigella once told me that she doesn't believe in guilty pleasures, but she does
0:55.0	love the supply mark of eating chocolate in bed. Deciding do I really crunch down with my teeth on this
1:03.5	square, you know, like a dog, or do I let it, this one I think I'm going to let melt very slowly,
1:10.0	always hard, but then more gratifying.
1:13.6	Also coming up, we make a simple shrimp and polenta dish inspired by Venetian Kuchina Povera,
1:19.2	and Dan Pashman explains why he likes ordering dinner through the mail. But first, it's my
1:24.3	interview with pit master Rodney Scott. He started cooking whole hog at his family's barbecue joint when he was just 11.
1:31.4	He now runs Rodney Scott's Whole Hog Barbecue in Charleston, South Carolina.
1:37.7	Rodney, welcome to Milk Street.
1:39.8	Oh, man, it's a pleasure to be here. Thanks for having me.
1:42.3	Well, it's a pleasure having you.
2:06.5	You talk about there's a right way to cook a hog, but there's also a wrong way to cook a hog, right? And I'm sure you've done both. So what's the wrong way? That is, what can go wrong over 12 hours of cooking a whole hawk? Well, one of the first things that can go wrong over 12 hours of cooking a hog is you can not get your temperature up high enough to get past that danger zone in the first four hours.
	...

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