Episode Details

Chef Jeff Paul Smith joins Dave Weekley by phone from the South Hills neighborhood to talk food, starting with a recap of his monthly cooking class at the Capital Market — this month featuring peach and apple onion crusted pork tenderloin and apple cookies for a crowd that braved the summer heat. The conversation zeroes in on scrambled eggs after listener response from a previous segment, with Smith walking through his professional technique — immersion blending with half and half, starting in a cold butter pan, and pulling the eggs early for small, soft curds. He then reveals a surprising second method: microwave scrambled eggs done in 30-second intervals that his own sous chef called the best he'd ever had. Coop shares his own ramekin puck egg trick for biscuit sandwiches, and Smith closes with the steamer wand method and a hotel pan steamer technique used for large-volume service.