Episode 511: Charred and Scruffed
June 12, 2015
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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)
Recipes and stories from this episode
- Grill marks are not the goal. Rip your steak a 3-D cooking surface
- Thaw your steaks quickly and safely in 100-degree water
- Passing the torch to a new generation of chefs in Hawaii
- Tostilocos: Open a bag of Tostitos. Add jicama, pigskins and tamarind candy. Enjoy.
- My father, the career waiter
- Rib Roast Done Like a Steak
- Lemon Frozen Yogurt