Food, Community, and Chicken: A Journey with Bradley Houser In this episode of the Okayest Cook podcast, host Chris Whonsetler talks with Bradley Houser about the vibrant culinary scene and community spirit in Indianapolis, focusing on Bradley's role in creating the Chicken and Beer Festival. They explore various facets of food culture, from food deserts to chicken cooking tips, and the importance of community and sharing meals. Bradley shares insights into running a food festival, promoting Indy restaurants, and the personal and societal impacts of food events. The episode is enriched with humorous anecdotes, personal stories, and practical cooking tips. 00:00 Introduction to Hot Mess Indy and Dirty Dishes 00:27 Snacking and Music 01:09 Welcome to Okayest Cook Podcast 02:30 Notable Meals and Local Restaurants 08:01 The Concept of Eat Here Indy 10:35 Chicken and Beer Festival 22:55 Food Deserts and Community Impact 27:36 Thanksgiving Leftovers and Food Waste Solutions 28:35 Cooking Chicken at Home: Tips and Tricks 28:53 The Art of Air Frying and Grilling 31:29 Festival Insights and Community Impact 33:56 Challenges and Rewards of Organizing Food Events 35:09 Supporting Local Restaurants and Vendors 36:58 Cooking Techniques and Controversies 47:20 Festival Details and Final Thoughts Find Guest: Web: eathere.co / chickenandbeeindy.com  Social: https://www.instagram.com/eathereindy / https://www.instagram.com/chickenandbeerindy ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

In this episode of the Okayest Cook Podcast, host Chris Whonsetler joins Chef Jeff Benda at the Backcountry Hunters and Anglers Rendezvous. They discuss their experiences at the Field to Table dinner, where Jeff prepared a standout walleye dish with unique ingredients like quinoa salad and dandelion greens. Jeff, a seasoned chef specializing in wild game, shares his journey from working in restaurants to becoming a full-time wild game cooking expert. The conversation also delves into the importance of involving kids in cooking, making wild game dishes approachable for families, and the support from sponsors like Outdoor Edge, including a special discount code for listeners. Find Jeff: Web: https://wildgameandfish.com Social: https://www.instagram.com/wildgameandfish/ Quinoa Salad Recipe: https://wildgameandfish.com/ocean-trout ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Event Overview 00:59 Meet the Chef: Jeff Benda 02:04 The Joy of Cooking and Community 04:06 Notable Meal of the Week 04:34 Jeff Benda's Culinary Journey 11:57 Cooking Techniques and Tips 25:35 The Importance of Crispy Fish Skin 26:16 Topping the Dish with Dandelion Flowers 27:05 Cooking Fish for Non-Fish Lovers 29:13 Cooking with Kids: A Presentation 39:24 Teaching Kids About Wild Game 41:54 Engaging Kids in Cooking 47:38 Substituting Wild Game in Recipes 48:50 Conclusion and Final Thoughts Mentioned in Episode:  Outdoor Edge Wild Game Wednesdays: https://www.outdooredge.com/blogs/wild-game-wednesday 20% Discount code: OKC20 More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Fishing Traditions: Generations of Flavor and Quality with Sena Wheeler In this episode of Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down with Sena Wheeler, a fifth-generation fisherman and co-founder of Sena Seafish. The conversation spans a variety of topics, including the family's rich history in the fishing industry, nutritional benefits of different fish species, and how to properly handle and cook fish. Sina shares insightful tips on defrosting and preparing fish, the differences between various kinds of salmon, and addresses common concerns about mercury in seafood. The episode also delves into personal stories, culinary techniques, and the importance of sourcing high-quality ingredients. Listen in for a wealth of information on integrating more fish into your diet and ensuring it's done in the healthiest and most flavorful way possible. Find Sena: Sena Sea - www.senasea.com Facebook - https://www.facebook.com/senaseafoods/ Instagram - https://www.instagram.com/SENASEA_SEAFOODS/ LinkedIn - https://www.linkedin.com/in/sena-wheeler-3617a2a0/ Youtube - https://www.youtube.com/channel/UC_B_yPTrE879H_KM1fCCuRQ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 🎣 Kicking Off with Quirky Intros 00:38 🎙️ Welcome to Okayest Cook Podcast 00:55 👋 Meet Our Special Guest: Sena Wheeler 01:42 🍽️ Memorable Meals and Food Stories 03:32 🐟 Fish Tales and Family Traditions 11:22 📦 The Art of Shipping Fresh Fish 16:37 🌊 The Nutritional Benefits of Fish 29:53 Cooking Fish: Avoiding Overcooking 30:11 Discussing Tuna: Nutritional Insights and Cooking Tips 34:39 Freezing and Storing Fish: Best Practices 41:21 Thawing and Preparing Frozen Fish 48:18 Cooking Techniques: Grilling and Cedar Plank Methods 53:32 Final Thoughts and Recommendations More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser

Foraging, Fiddleheads, and Wild Game Creations with Chef Tom Healy In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Tom Healy, a chef and woodworker from Wisdom, Montana, at the BHA Rendezvous. They discuss their participation in the 'Field to Table' dinner event, where Tom captivated everyone with his unique foraged palette cleanser and wild game dessert. Tom shares his journey in cooking, his passion for foraging, and details from his intricate recipes such as a sauce made from highbush cranberry and elk bone broth, and candied gobbler cracklings. The conversation touches on foraging tips, equilibrium brining techniques, and creative ways of incorporating wild game into various dishes. Tom also emphasizes the importance of sustainability and proper harvesting practices. If you've ever been curious about the world of wild foraged foods and innovative game cooking, this episode is a must-listen. Find Tom: Web: https://wisdomriver.works/ Social: https://www.instagram.com/wisdomriverworks/ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Welcome to the Okay Cook Podcast 00:57 Meet Tom Healy: Chef and Forager 01:53 Tom Healy's Culinary Background 03:04 Foraging and Cooking Tips 03:43 The Art of Pickling and Preserving 06:04 Exploring Unique Ingredients 12:06 Wild Game Desserts 17:41 Discovering the Thimble Berry 18:53 Maple Syrup and Thimble Berry Delights 19:25 Crafting Unique Sauces and Desserts 24:14 Exploring Elk Bacon and Pastrami Techniques 24:45 Equilibrium Brining Explained 31:07 Final Thoughts and Farewells More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

An Adventure in Sandwich Crafting: Interview with the Roll for Sandwich Creator In this episode of the Okayest Cook Podcast, host Chris Whonsetler interviews Jacob Pauwels, famously known as the 'Roll for Sandwich guy' on Instagram and TikTok. They discuss Jacob's journey from being a video production graduate turned stay-at-home dad to a viral sandwich creator on TikTok. Jacob shares his experiences during the COVID-19 lockdowns, starting his 'Roll for Sandwich' series, and rapidly gaining popularity for his creative and chaotic sandwich-making content. They also dive into a live sandwich-making session using local Indiana ingredients, which leads to a rich discussion about flavors, food combinations, and the story behind roll for sandwich. Jacob offers insights into his methods, his background, and his engagement with fans. The episode wraps up with suggestions for listeners to recreate Jacob’s sandwiches, whether by using random number generators to select from his vast array of videos or by purchasing his latest cookbook. It’s a deep yet fun exploration of food, creativity, and the joy in culinary experimentation. Find Jacob: Tiktok: https://www.tiktok.com/@adventuresinaardia Insta: https://www.instagram.com/adventuresinaardia/ YouTube: https://www.youtube.com/channel/UCwk6sUuJr99hCywO_Zph8Mw Grab a Dice Tower: https://shoptalonclaw.com/pages/roll-for-sandwich Grab a book:  Adventures in Aardia Merch: https://adventuresinaardia.bigcartel.com/ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters 00:00 Introduction and D&D Beginnings 00:41 Welcome to the Podcast 00:57 Guest Introduction: Jacob Pauwels 01:22 Gen Con and the Sandwich Guy 01:50 Recent Culinary Adventures 03:19 Adventurous Eating and Unusual Ingredients 05:31 Jacob's Background and Content Creation Journey 07:53 The Birth of Roll for Sandwich 09:51 The Viral Success of Roll for Sandwich 12:49 The Mechanics of Roll for Sandwich 18:27 Challenges and Curses in Roll for Sandwich 25:36 Memorable Sandwiches and Ingredients 38:35 Respecting Cultural Foods and Future Plans 40:53 The Impact of Roll for Sandwich 44:54 From Introvert to Internet Celebrity 46:03 The Chaos of Life and Finding Control 46:41 Upcoming Projects and Exciting Announcements 47:36 Creating the Indianapolis Roll Sandwich 48:57 Rolling for Ingredients and Building the Sandwich 01:00:03 Tasting and Reviewing the Sandwich 01:12:57 Reflecting on the Sandwich and Future Ideas 01:16:51 Exploring Indiana's Best Mains 01:17:19 Local Sausages and Unique Meats 01:18:47 Cooking Techniques and Tasting 01:20:15 Building the Perfect Sandwich 01:21:02 Hunting and Cooking Stories 01:23:04 Selecting Ingredients and Flavors 01:33:47 Sauces and Condiments 01:37:41 Final Sandwich Creations 01:44:32 Conclusion and Upcoming Events More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

In this episode of the Okayest Cook podcast, host Chris Whonsetler introduces guest Tommy Barrett, a man of many hats in Indianapolis, including the founder of the Indianapolis Pizza Festival. They discuss their favorite types of pizza, food experiences, and the importance of trying new things. Tommy shares details about the upcoming Pizza Festival, including the variety of vendors, activities, and the voting process to determine the best pizza in Indianapolis. They also talk about the importance of supporting local businesses and the unique pizzas attendees can expect to sample. The conversation ends with ideas for future events and personal preferences in pizza styles. Find Tommy Web: https://www.indypizzafest.com/ Instagram: https://www.instagram.com/indypizzafest & https://www.instagram.com/startswithaquestion/ In Person: Grab Tickets for Indy Pizza Fest: https://www.eventbrite.com/e/indianapolis-pizza-festival-from-startswithaquestion-presented-by-gemco-tickets-1236264704009?aff=oddtdtcreator Mentioned in Episode:  See who will be at Indy Pizza Fest: https://www.indypizzafest.com/pizza-vendors Alan Bergo Episode: https://open.spotify.com/episode/3G6DHCdJC2YI8dneRwgSkY?si=098b51dfd7b346c8 Scott & Karlee Pizza Episode:  https://open.spotify.com/episode/0FiWEi64e828uYnKbAAIj3?si=cf41731c7dbe4a4a ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Casual Banter 00:33 Welcome to the Podcast 00:42 Guest Introduction: Tommy Barrett 01:02 Exploring the Best Food in Indianapolis 01:44 The Importance of Trying New Things 02:43 Notable Meals and Truffle Talk 04:35 Pizza Adventures in Denver 06:15 Indy Pizza Fest Details 13:26 Personal Pizza Preferences 19:27 Making Pizza at Home 20:26 Discussing Pizza Ovens and Cooking Techniques 21:28 Pizza Styles and Crust Preferences 23:45 Favorite Pizza Toppings and Ingredients 25:50 Excitement for the Indianapolis Pizza Festival 26:26 Supporting Local and Charitable Causes 27:02 Beverage Options at the Festival 28:45 Final Preparations and Volunteer Opportunities 35:50 Signature Pizza Recipe and Festival Details More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

In this episode of Okayest Cook, host Chris Whonsetler sits down with Rikki Folger of Wild and Forged & Harvesting Nature at the BHA Rendezvous to discuss the art of field-to-table cooking. Rikki shares her experience improvising an elk sausage gyoza recipe with wild ingredients, navigating the challenges of cooking in a makeshift kitchen, and adapting to last-minute changes. The conversation covers tips for working with wild game, the importance of presentation, and practical advice on wine pairing and cooking. Ricky also teases upcoming wild game recipes and highlights the value of community, creativity, and conservation in the world of outdoor cooking.  Don’t forget to follow Ricky and BHA on Instagram @wild_and_foraged_ / @backcountryhunters for more wild game recipes and event updates! Find Rikky: Social: https://www.instagram.com/wild_and_foraged_/ BHA:  https://www.backcountryhunters.org/ Social: https://www.instagram.com/backcountryhunters/ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters 00:00 – Introduction & event setup at BHA Rendezvous 01:30 – Meet Rikki Folger: Harvesting Nature & Wild and Forged 03:00 – Cooking at field-to-table events: last-minute meat surprises 05:00 – Prepping in an Airbnb kitchen: challenges & funny moments 07:30 – Assembling and frying elk sausage gyoza (pot stickers) 10:00 – Ingredient improvisation: using ramps, wild mushrooms, and adapting to what’s available 13:00 – Behind the scenes: working with other chefs and event logistics 16:00 – Presentation tips & making food look great under pressure 18:00 – Audience reactions & feedback on the dish 20:00 – Lessons learned: what Rikki would do differently next time 22:00 – Cooking with wild game: tips for flavor and texture 24:00 – Wine talk: tasting, pairing, and what to cook with 28:00 – How to use leftover wine in cooking 30:00 – Upcoming recipes: mountain lion, bobcat, and pork substitutions 33:00 – Advice for home cooks & aspiring field-to-table chefs 35:00 – Supporting conservation through food & event wrap-up 37:00 – Where to follow Ricky and final thoughts More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Exploring Tinker Street: Culinary Collaborations and Local Ingredients In this exciting episode of the Okay Cook Podcast, host Chris Whonsetler meets up with Andy Heiser and engages with Jourdan Ivory, the Restaurant Operations Manager, and Tyler Shortt, the Executive Chef, of Tinker Street. They delve into their roles, recent collaborations, and the essence of local ingredients. The conversation touches on various culinary events such as MOKAO and the Peony Festival, highlighting their unique dishes and the importance of community in the food scene. The episode also explores the challenges and joys of maintaining a hospitality-driven restaurant, tips for home chefs, and the ongoing efforts to educate the next generation of chefs. With personal anecdotes and insights, this episode provides a comprehensive look into the delicious world of Tinker Street and the broader Indianapolis culinary landscape. Find Jourdan & Tyler Web: https://tinkerstreetrestaurant.com/ Instagram: https://www.instagram.com/tinkerstreetindy/?hl=en In Person: 402 E 16th St, Indianapolis, IN 46202 ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Mentioned in Episode:  Ariel & Youssef Episode: ⁠https://open.spotify.com/episode/3x7ApeA1wZ0zy1SOMj717o?si=9d43dd30304a42aa⁠ Epicurean Event: Oct 4!  ⁠https://www.instagram.com/stories/highlights/17903573808044419/?hl=en⁠ ⁠https://www.epicureanindy.com/⁠ Caitlin Green Oxtail Recipe at end of Episode 22: ⁠https://open.spotify.com/episode/6JEsQM26vpCilO2wntqWIE?si=44729e154dcc404a⁠ 00:00 Introduction and Casual Banter 00:26 Meet the Guests: Jourdan and Tyler from Tinker Street 01:17 Reconnecting and Past Events 02:54 MOKAO Event Highlights 03:42 The Art of Collaboration in the Culinary World 18:12 Local Ingredients and Seasonal Cooking 26:43 Educating the Future Chefs 28:09 The Importance of Culinary Skills for Kids 28:20 Challenges of Cooking for Large Groups 28:52 The Process of Creating a Restaurant Dish 30:02 The Role of Preparation in Cooking 31:06 Testing and Scaling Recipes 32:09 The Secret Sauce: Cooking to Taste 38:59 Balancing Customer Preferences and Dish Integrity 41:04 The Unique Experience at Tinker Street 41:52 Collaborating with Local Art and Farmers 43:14 Encouraging Home Chefs to Keep It Simple 47:48 Community Engagement and Future Events 58:55 Conclusion and Final Thoughts More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser

Exploring Velvet Buck Wine with Blake Pederson from Velvet Buck Vineyards In this episode of the Okayest Cook Podcast, host Chris Whonsetler, broadcasting live from the BHA Rendezvous in Missoula, chats with Blake Pederson from Velvet Buck Vineyards. Blake shares his journey into the wine industry, starting from his first harvest job at 17 in Northern California to studying wine and viticulture at Cal Poly. They discuss Velvet Buck's unique branding, its vision of targeting the outdoor community, and their mission for conservation by partnering with organizations like Backcountry Hunters and Anglers and Meat Eater. The conversation delves into the wine's composition, pairing suggestions, and the process of creating a versatile wine that complements various dishes, including wild game. Blake emphasizes the importance of quality in both cooking and enjoying wine and shares plans for wider distribution of Velvet Buck. Find Velvet Buck Vineyards: Web: https://www.velvetbuckvineyards.com/ Instagram: https://www.instagram.com/velvetbuckwine/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Setting the Scene 00:31 Meet Blake from Velvet Buck Vineyards 02:41 The Story Behind Velvet Buck Vineyards 06:10 Wine Pairing and Tasting Notes 12:48 Exploring Velvet Buck Wine Pairings 13:16 Santa Maria Style Grilling 14:05 Cooking with Quality Ingredients 15:56 Making Wine Approachable 17:00 Velvet Buck's Market Expansion 20:02 Shoutouts and Future Plans 20:39 Final Thoughts and Farewell More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Exploring Barbecue Beyond Boundaries with Michael Gomez In this episode of the Okayest Cook podcast, host Chris Whonsetler welcomes Michael Gomez from Gomez Barbecue as his inaugural guest in a brand new kitchen set in his studio. They delve into the intricacies of barbecue, including Michael's transition from owning a restaurant to focusing on catering and farmer's markets. The conversation covers a wide range of topics such as the challenges and joys of smoking meats, the viability of pellet smokers versus traditional methods, and experimenting with unique recipes like smoked watermelon and homemade broths. Michael shares valuable insights and tips on making the best use of various cooking techniques while highlighting the importance of enjoying the journey of culinary experimentation. Find Michael:  Web: http://www.gomezbbq.com/ Instagram: https://www.instagram.com/gomezbbq ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Welcome 00:56 Guest Introduction: Michael Gomez of Gomez Barbecue 01:12 Weekend Recap and Farmer's Markets 02:33 Transition to Catering Business 03:43 City Market and Business Evolution 05:05 Challenges and Changes in the Food Industry 06:33 The Art of Cooking and Business 07:32 Memorable Meals and Recipes 13:20 Farmer's Market Offerings 19:10 Spicy Food and Personal Preferences 26:55 Starting a Barbecue Business 34:53 Barbecue Techniques and Equipment 36:43 Pellet Smokers: Convenience and Flavor 37:12 Enhancing Smoke Flavor 37:56 Different Types of Smokers 39:43 Wood Types and Flavor Profiles 41:30 Creative Smoking Techniques 42:03 Smoked Honey and Other Experiments 43:50 Smoking Watermelons: A Unique Approach 49:01 Barbecue Techniques and Tips 51:23 Pickled Toppings and Condiments 53:07 Reheating and Repurposing Leftovers 01:00:31 Broth and Stock Making 01:08:11 Final Thoughts and Wrap-Up   More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Field to Table: Chef Jaime Teigen's Wild Game Culinary Journey In this episode of the Okayest Cook podcast, host Chris Whonsetler is live at the Back Country Hunters and Anglers Rendezvous to chat with Chef Jaime Teigen, a distinguished wild game chef from Bozeman, Montana. They discuss Jaime’s culinary origins, from her early days in her friend's Italian-Greek fusion restaurant to her professional training in Portland. Now residing in Montana, she specializes in cooking wild game, sharing tips and techniques, and cooking at field-to-table dinners. The conversation also delves into Jaime’s methods for preparing wild game dishes like wild turkey curry salad and bear-fat biscuits with pheasant, stressing the importance of proper cooking techniques and marination. Jamie highlights her involvement with various cooking events and classes, including her upcoming projects and collaborations. This episode is a rich exploration of wild game cuisine and the ethos of field-to-table cooking. 00:00 Setting the Scene: Red Lights and Party Vibes 00:35 Introduction to the Okayest Cook Podcast 00:49 Meet Chef Jaime Teigen 02:05 Chef Jaime’s Culinary Journey 05:40 Cooking Wild Game: Challenges and Techniques 06:37 Field to Table Event: Wild Turkey and Pheasant Dishes 13:47 Bear Fat Biscuits and Pheasant: A Culinary Delight 18:12 Cheese Spread and Local Ingredients 18:52 Marinating and Brining Pheasant 20:25 Teamwork and Chef Collaboration 21:09 Inspiration from Other Chefs 24:13 Cooking with Bear Meat 26:19 Canning Meat for Preservation 29:25 Field to Table Event Highlights 31:51 Final Thoughts and Cooking Tips 32:52 Where to Find More from Chef Jaime Find Jaime: Social: https://www.instagram.com/chef_jaimeteigen?igsh=MXJiOXAwMG44MHA2bA== ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Exploring the Culinary World with Chef Collin Hilton In this episode of the Okays Cook podcast, host Chris Whonsetler engages in an enlightening conversation with renowned chef Collin Hilton at CRG Grow. Collin shares his culinary journey, discusses his experience winning the World Food Championship, and provides insights into making his pasta in broth gourmet dishes. The episode dives deep into his innovative cooking techniques and the philosophy behind using real ingredients. Additionally, Collin offers practical tips for making homemade pasta, tackles common challenges, and reveals some of his favorite creative twists on traditional recipes. The discussion also covers Colin's upcoming ventures and contributions to the culinary scene, making it a must-listen for food enthusiasts and aspiring chefs alike. 00:00 Road Trip Begins 00:29 Welcome to the Okayest Cook Podcast 00:35 Discussing the CRG Grow Garden 00:56 Backcountry Hunters and Anglers Rendezvous 01:12 The Double Meaning of the new Okayest Cook Stickers 01:54 Eat Real Food Philosophy 02:39 Cooking and Events at CRG Grow 03:42 Challenges of Home Gardening 04:12 Cilantro and Coriander: A Flavorful Discussion 05:35 World Food Champion and Traeger Game Day Ring 06:59 Notable Meals and Tofu Talk 09:28 Exploring Sichuan Pepper and Habanero 14:04 Chef Colin Hilton's Culinary Journey 21:38 World Food Championship Dish Breakdown 33:19 MOKAO Event and Dish Insights 34:17 The Coffee Element in Pasta 34:49 Incorporating Chocolate in Savory Dishes 35:15 Unique Flavor Combinations 36:17 Presentation and Practicality 37:51 Challenges of Cooking with Coffee and Chocolate 39:29 Building a Balanced Dinner 50:59 Exploring Pasta Shapes and Techniques 52:48 Tips for Making Perfect Pasta 53:46 The Importance of Resting Dough 59:01 Cunningham Restaurant Group and Future Plans Collins Pasta Recipe: Green Seaweed Dough 6 g Aonori (nori powder) 42 g Basil 170 g Whole Egg 50 g Egg yolk 6 g Salt 10 g EVOO 360 g OO flour Water As needed Earthy Orange Dough 300 g 00 flour 60 g Buckwheat 10 g EVOO 5 g Salt 150 g Whole Egg 50 g Egg Yolk 40 g Tomato Paste   Regular Pasta Dough 360 g 00 flour (3 cup) 10 g EVOO 5 g Salt 150 g Whole Egg (about 3) 60 g Egg Yolk (about 3) Water as needed Scale flour into bowl.  Form a crater in the middle and scale salt, EVOO, Whole eggs and Egg yolks into the center (if adding other liquid, now is the time to mix in. If it's an herb, chop it or blend it up first, then mix it in as liquid).  Mix with spatula until loose clumps are formed.  Transfer to a clean work surface, scraping all remaining dough off the spatula and out of the bowl.  Chop and mix with bowl scraper.  Begin kneading until smooth ball consistency, adding a few drops of water as needed.  About 8 minutes.  Wrap in plastic and rest 30 minutes before rolling into desired shape. Find Collin & CRG: Collin Hilton: https://www.instagram.com/collinhiltoncooks/ Cunningham Restaurant Group: https://www.crgdining.com/restaurants/ Insta: https://www.instagram.com/crgrestaurants/ CRG Grow: https://www.instagram.com/crggrow/ Mentioned in Episode: Row 7 seeds - https://www.row7seeds.com/ habanada - https://www.row7seeds.com/products/habanada-pepper-seeds?_pos=1&_psq=haba&_ss=e&_v=1.0 Dr. Hoby - https://www.instagram.com/hobywedler/ Nate Spangle - https://open.spotify.com/episode/4ejTpcErpgjo4Evu8zUi7O?si=ec5b6d7b925f4571 World Food Championship - https://worldfoodchampionships.com/ Insta: https://www.instagram.com/worldfoodchampionships/ Food Science Books to look for: On Food and Cooking by Harold McGee: http://bit.ly/4mN0VlU The Food Lab by Kenji López-Alt: https://amzn.to/4dNw5pg More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Exploring Barbecue Sauces and Seasonings with The Tailgate Foodie In this episode of the Okayest Cook Podcast, host Chris and guest Dean Johnson from The Tailgate Foodie dive into the world of barbecue sauces and seasonings. They discuss the unexpected live YouTube broadcast and share their experiences with various sauces, including Dean's creations like the All American Barbecue Sauce, Low Country Gold, and Alabama White Sauce. Dean explains the intricate process of developing these products, including the importance of balancing flavors and the role of food science. They also share personal stories and recipes, such as the Nashville Hot Chicken Sloppy Joes with Dill Pickle Slaw and cooking tips for enhancing store-bought sauces. The conversation highlights the passion and expertise behind The Tailgate Foodie's unique offerings, making it a must-listen for food enthusiasts. Find Dean - The Tailgate Foodie Web: https://thetailgatefoodie.com/ Instagram: https://www.instagram.com/thetailgatefoodie/ 10% off Discount Code: okayestfoodie ~  Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Unexpected YouTube Live Stream 00:44 Summer Vibes and Beard Talk 02:02 Introducing Dean Johnson: The Tailgate Foodie 03:27 The Journey of Tailgate Foodie 06:13 Notable Meals of the Week 09:54 The Magic of Low Country Gold 12:49 Exploring Unique Barbecue Sauces 18:49 Creating the Perfect Barbecue Sauce 24:30 The Certified Flavor Project 33:15 Exploring Sauce Development 33:51 The Quest for the Perfect Ketchup 34:29 Crafting the Ideal Barbecue Sauce 34:58 Balancing Sweetness and Heat 36:13 The Magic of Molasses and Vinegar 38:01 Customizing Sauces for Personal Taste 39:35 The Carolina Gold Sauce Story 43:36 Versatility of Sauces with Game Meat 54:36 Nashville Hot Chicken Sloppy Joes Recipe 01:00:50 Final Thoughts and Social Media Plugs   ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Exploring the World of Oysters: Tips, Techniques, and Tasting at Strange Bird In this episode of the Okayest Cook podcast, hosts Chris Whonsetler and Andy Heiser take us on a culinary journey to Strange Bird, a renowned oyster bar. Joined by Neal Warner, an oyster expert, the discussion delves into the nuances of oyster sourcing, shucking techniques, and tasting notes. Warner offers insights into the lifecycle of oysters, sustainable harvesting practices, and optimal storage methods. The conversation extends into culinary preparations and beverage pairings, providing listeners with practical advice for enjoying oysters both at home and in a restaurant setting. Warner also discusses upcoming oyster shucking classes at Strange Bird and emphasizes the profound connection between oysters and their natural environment. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Sound Check 00:50 Live Recording at Strange Bird 01:27 Meet the Expert: Neal Warner 01:44 Talking Oysters: A 101 Conversation 02:13 Notable Meals and Local Eats 07:18 Oyster Sustainability and Sourcing 18:21 The Lifecycle of an Oyster 29:55 Shucking Oysters: A Step-by-Step Guide 35:58 The Art of Shucking Oysters 36:20 The Perfect Oyster Experience 36:52 Exploring Oyster Varieties 37:50 Oyster Preparation Techniques 38:47 The Science of Tasting Oysters 42:17 Nutritional Benefits of Oysters 43:17 Oysters and Aphrodisiac Myths 47:45 Oysters at Home vs. Restaurants 53:35 Cooking and Serving Oysters 01:02:30 Beverage Pairings with Oysters 01:06:47 Conclusion and Final Thoughts Find Neal at Strange Bird Web: https://strangebirdindy.com/ Instagram: https://www.instagram.com/strangebirdindy/ In Person: 128 S Audubon Rd Indianapolis, IN 46219 More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser

Empowering School Lunches with Chef Shannon Mitchell In this episode of the Okayest Cook Podcast, host Chris Whonsetler visits the Patachou Foundation to interview Chef Shannon Mitchell, the culinary director, about her experience and work in transforming school lunches. Shannon shares details about her background in the culinary industry, including her education at the Florida Culinary Institute and her work in hospitality and banquets. The conversation delves into the history of school lunches, the shift towards processed foods in the mid-20th century, and the current efforts by the Patachou Foundation to bring back scratch cooking in schools. Shannon talks about improving students' choices, engagement, and nutrition through the program. They also discuss the importance of fresh, local ingredients, the benefits of autonomy in school meals, and the foundation's Food Fellowship program, which provides high school students with career exploration and job training in culinary arts. The episode highlights the positive impacts of better school meals on student behavior, attendance, and overall well-being. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Casual Banter 00:32 Meet Chef Shannon Mitchell 01:14 Chef Shannon's Culinary Journey 02:26 Notable Meals and Culinary Experiences 05:38 Discussion on School Foods 06:59 Challenges and Changes in School Lunch Programs 09:41 PataSchool Initiative 14:54 Empowering Students Through Food Choices 16:55 School Lunch Logistics and Timing 19:59 Ingredients and Local Sourcing 24:21 Scaling the School Lunch Program 25:25 Feedback and Communication 26:14 Replacing Existing Lunch Programs 26:44 Positive Outcomes and Student Engagement 29:34 Educational Initiatives and Fresh Food Exposure 31:59 The Food Fellowship Program 34:16 Career Readiness and Culinary Training 40:35 Community Involvement and Support 45:15 Concluding Thoughts and Call to Action Find Shannon and the Patachou Foundation Web: thepatachoufoundation.org Instagram:@thepatachoufoundation 90’s School Pizza Recipe 2.5 oz active dry yeast 7 lbs all purpose flour 1 lb 2 oz instant nonfat dry milk 8.75 oz sugar 2.5 tsp salt ¼ cup vegetable oil 1 cup cornmeal Toppings of choice Instructions: 1. Dissolve dry yeast in warm water. Let stand 4-5 minutes. 2. Place flour, milk, sugar, and salt in mixer bowl. Using a whip, blend on low speed for 4 minutes. 3. Add dissolved yeast and oil. Blend on medium speed for 10 minutes.Batter will be lumpy. 4. Oil five sheet pans (18"x26" x1"). Sprinkle each pan with 1 oz (approx-imately 3 Tbsp) cornmeal. 5. Pour or spread 3 lb 6 oz (1½ qt) batter into each pan. Let stand for 20 minutes. 6. Prebake until crust is set: Conventional oven: 475 °F for 10 Minutes. Convection oven: 425 °F for 7 minutes 7. Top each prebaked crust with desired topping or use Pizza With Ground Beef Topping recipe (https://archive.org/details/CAT92970475/page/n189/mode/2up), or Pizza With Cheese Topping recipe. 8. Bake until heated through and cheese is melted:Conventional oven: 475 °F for 10-15 minutes. Convection oven: 425 °F for 5 minutes. 9. Portion by cutting each sheet pan 4x5 (20 pieces per pan). YIELD: 100 servings: 5 sheet pans More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Exploring Heirloom Grains and Southern Heritage with Greg Johnsman of Marsh Hen Mill In this episode of the Okays Cook podcast, host Chris Whonsetler sits down with Greg Johnsman from Marsh Hen Mill. They delve into the world of heirloom grains, focusing on the cultivation and legacy of heritage Southern crops like corn, rice, and various grains. Greg shares his unique background and methodology, including his start in milling taught by an old moonshiner and his dedication to preserving flavors through traditional milling processes. The conversation covers notable meals featuring fresh seafood, the intricacies of grain cultivation, and the importance of keeping agricultural history alive. Greg also highlights the regional differences in grain preferences and the meticulous care involved in producing top-quality products. The episode offers an in-depth look at how preserving traditional agricultural practices can bring new richness to contemporary cooking. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Guest Welcome 00:54 Greg Johnsman and Marsh Hen Mill 01:51 Notable Meal of the Week 03:56 Spring Garden and Seasonal Produce 07:06 Heirloom Grains and Farming Practices 11:44 The Story of Corn Varietals 16:16 Challenges and Rewards of Heirloom Farming 24:17 Consumer Trends and Market Shifts 28:02 Understanding Grits and Cornmeal 31:23 Ancient Grains and Their Unique Qualities 32:46 The Importance of Family and Teamwork in Farming 34:42 Exploring the Differences Between Grits and Cornmeal 38:12 The Story and Significance of Carolina Gold Rice 49:44 Traditional Cooking Techniques and Recipes 54:51 The Evolution of Food and Cooking Methods 59:13 The Legacy of Family Recipes and Cooking Wisdom 01:01:03 Conclusion and Final Thoughts Explore what Marsh Hen Mill has to offer Web: https://marshhenmill.com/ Instagram: https://www.instagram.com/marshhenmill/ More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Exploring Culinary Adventures and Food Styling with Chef Nicky Morse In this exciting episode of the Okayest Cook podcast, host Chris Whonsetler welcomes Chef Nicky Morse, a seasoned traveler and culinary expert currently in Thailand. They discuss the nuances of food styling for commercial shoots and share tips for making food look more delectable at home. Chef Nicky elaborates on the importance of high-quality ingredients, the intricacies of grilling, and the benefits of experimenting with new flavors and cuisines. The episode is packed with valuable insights for both amateur cooks and professional chefs, emphasizing the importance of presentation and the adventure of trying new foods. Find Nicky:  Instagram: https://www.instagram.com/chefnickymorse/ ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Welcoming Chef Nicky 01:23 Chef Nicky's Thailand Adventures 04:27 Cooking Classes and Market Experiences 09:20 Food Styling for Commercials 27:51 Tips for Home Food Presentation 37:33 Bear Encounter and Outdoor Cooking 38:00 Grilling Tips for Summer 38:32 Cooking for Large Groups 39:41 Perfecting Steak on the Grill 41:53 Managing Grill Heat 47:15 Resting Meat for Optimal Flavor 48:18 Changes in Meat Quality Over Time 52:15 Hunting and Meat Processing 01:00:43 Utilizing the Whole Animal 01:05:36 Final Thoughts and Farewell 01:05:54 Exploring Global Cuisines More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Exploring Food Photography with the Outdoor Creatives Co-op In this episode of the Okayest Cook' podcast, host Chris Whonsetler is joined by special guests Matt Land and Adam Perry from the 'Outdoor Creatives Co-op.' The conversation explores techniques for improving food photography, with a particular emphasis on lighting, composition, and smartphone tips. Matt and Adam share insights from their experiences in the outdoor and food photography industries, including practical advice on light direction, using natural and artificial light sources, and leveraging friends phones to enhance smartphone photos. The episode also touches on the significance of creating visually appealing shots to enhance the storytelling of a dish, whether for personal enjoyment or professional use. Concluding the episode, the guests emphasize the importance of shooting for personal satisfaction and continuously learning from each photographic session. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Welcome 01:04 Meet the Guests: Matt and Adam 02:04 Outdoor Creative Co-op: Mission and Community 04:19 Food Talk: Memorable Meals and Hummus 08:59 Sausage Making and Food Content Creation 11:03 Tips for Better Food Photography 25:07 Lighting Techniques for Food Photography 25:27 Creating Cinematic Shots 28:23 Importance of Light Direction 31:15 Adding Human Elements to Food Photos 33:25 Using Your Phone for Food Photography 36:52 Tips for Better Food Photos in Restaurants 41:26 Final Tips and Encouragement Guest Links:  Outdoor Creatives Co-Op Spotify: https://open.spotify.com/show/3jnyhwX0BawjvgxiXuGq34?si=1381a6969c5548a7 Connect with Adam:  Web: daysixoutdoors.com Social: https://www.instagram.com/daysixoutdoors/ Connect with Matt:  Web: Land.limited Social: @https://www.instagram.com/thelandofmatt/ & https://www.instagram.com/landlimited/ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Exploring the Art of Sausage Making: An In-Depth Discussion with Christopher Kyer In this episode of the Okayest Cook Podcast, host Chris Whonsetler engages in a lively and in-depth conversation with his guest, Christopher Kyer, a seasoned sausage maker. The discussion kicks off with the duo sharing snacks and setting the scene in Kyer’s kitchen. They delve into various aspects of sausage making, from the importance of keeping equipment cold to the nuances of grinding meat properly. They also touch on the significance of mixing times, the intricacies of using different casings, the critical role of salt measurements and the importance of proper cooking technique. Kyer emphasizes the value of hands-on learning and shares personal tips and anecdotes, including a unique pheasant and mushroom sausage recipe. The episode is packed with tips for both novice and experienced sausage makers, making it a must-listen for anyone interested in the craft. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Introduction and Casual Banter 00:33 Welcome to the Okayest Cook Podcast 01:08 Cooking and Snacking in the Kitchen 01:45 Newsletter and Recipe of the Week 02:53 Notable Meals and Venison Shank Irish Stew 03:46 Wild Boar Ragu and Hunting Stories 10:01 Sausage Making Adventures 29:51 The Art of Sausage Making 30:16 Pheasant Mushroom Sausage Recipe 31:56 The Importance of Texture in Sausages 36:43 Grinding Techniques and Emulsification 46:36 Tips for Making Perfect Sausages 57:04 Cooking Sausages to Perfection 59:01 Heating the Skillet and Cooking Sausages 59:31 Importance of Resting Sausages 59:56 Avoiding Common Sausage Cooking Mistakes 01:00:50 Grandmother's Sausage Cooking Tips 01:01:38 The Art of Browning Sausages 01:02:32 Sausage Making as a Craft 01:04:22 Learning from Butchers and Classes 01:06:04 Processing Your Own Meat 01:08:20 Using All Parts of the Animal 01:09:11 Experimenting with Sausage Ingredients 01:14:18 Balancing Venison and Pork in Sausages 01:16:36 Reference Materials for Sausage Making 01:25:18 Final Thoughts and Tips Find Christopher: Web:  Social: https://www.instagram.com/honest_omnivore/ Web: https://thehonestomnivore.wordpress.com/ Mentioned in Episode:  Hank Shaw Venison Brat Recipe: https://honest-food.net/venison-bratwurst-recipe/ Pheasant Sausage: https://thehonestomnivore.wordpress.com/2020/02/20/a-pheasant-sausage-with-mushrooms/ Kielbasa: https://thehonestomnivore.wordpress.com/2024/03/20/wild-game-kielbasa/ More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

The Kitchen Adventures of Heather Evans and Feral Kitchens In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Heather Evans, the creator behind Feral Kitchens. Broadcasting from the Okayest Network, Chris delves into a conversation with Heather about her Instagram-famous food creations and her journey with sourdough. Heather shares her experiences starting Feral Kitchens, her methods for making incredible dishes like sourdough discard battered shrimp, and her approach to making cooking fun and stress-free. They also discuss teaching sourdough classes, managing a cottage food business, and reverse engineering restaurant favorites at home. Heather offers listeners a recipe for Bang Bang Shrimp and shares her insights into feeding sourdough starter and cooking with wild game. The episode wraps up with a look at Heather's future culinary plans and her approach to cooking for kids. ~ Support Okayest Cook by shopping with our favorite brands ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ 00:00 Welcome to the Okayest Cook Podcast 00:55 Introducing Heather Evans from Feral Kitchens 02:02 Sourdough Adventures and Homesteading 04:52 Exploring Cheese and Notable Meals 07:20 Sourdough Simplified: Tips and Tricks 14:12 Cottage License and Small Business Insights 20:52 The Art of Sourdough: Techniques and Methods 28:11 Sourdough Starter Struggles 28:52 Mailing Sourdough Starters 29:45 Reverse Engineering Recipes 32:22 Creative Cooking on Instagram 37:29 Cooking for Kids 40:07 Upcoming Culinary Adventures 49:54 Battered Shrimp Recipe 53:47 Where to Find Feral Kitchens Find Heather: Social: https://www.instagram.com/feralkitchens/ Mentioned in Episode: Pizza Episode - https://open.spotify.com/episode/0FiWEi64e828uYnKbAAIj3?si=72f153ca65f74a88 Baked Feta Recipe in The Mediterranean Dish - https://bit.ly/3XyuwEN Flavor bible - https://bit.ly/424b5VM More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto