Okayest Cook

Exploring Amelia's Bakery with Charlie McIntosh

In this episode of the Okayest Cook podcast, host Chris Whonsetler and Corey Cole visit Amelia's Bakery located in the Stutz building. Charlie McIntosh, the bakery owner, joins them for an engaging discussion about the bakery's origins, various offerings, and the collaborative environment for creating new pastries. The conversation includes tasting and breaking down some specialty items such as the mushroom ricotta pastry, chocolate pear muffin, and the celebrated laminated cinnamon roll. The episode also touches on the importance of food pairing and the value of supporting local businesses. The hosts encourage listeners to visit Amelia's Bakery for its unique and delicious bread, pastries, and sandwiches.

We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

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Yeti: https://yetius.pxf.io/a1NJXq

00:00 Introduction and Setting the Scene

00:31 Meet the Hosts and Guests

01:05 Exploring Amelia's Bakery

02:01 Diving into Savory Pastries

02:41 The Art of Balanced Sweetness

04:36 Collaborative Culinary Creations

14:15 The Bread Episode

18:24 Sandwiches and Daily Rotations

20:12 Exploring the Joy of Prepackaged Sandwiches

21:33 The Kouign-amann: A Classic Pastry

23:34 Describing Food Experiences

25:07 Chocolate and Pear Pastry Delight

28:57 The Art of Pairing Food and Drink

30:50 The Unique Cinnamon Roll

34:48 Wrapping Up with Gratitude and Future Ideas

Follow Amelias:

https://www.instagram.com/ameliasbread

More at OkayestCook.com

Follow Eric:

https://www.instagram.com/outdoormarketingguy

https://www.instagram.com/okayest_hunter

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew:

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Corey Cole

Email: [email protected]

Web: CoreyRCole.com

Instagram: @ruggedhunter

Duck Hunting Adventures and Goose Leg Biscuits & Gravy

In this episode of the Okayest Cook podcast, hosts Chris Whonsetler and Andy Heiser recount their recent duck and goose hunting adventure from the pond. They discuss the thrill of hunting, the technicalities of shooting, and processing waterfowl. The duo also prepares a unique goose leg biscuits and gravy dish, sharing their recipe and tips for cooking game meat. Along the way, they talk about their holiday experiences, cooking traditions, and offer insights into other notable meals and cooking techniques.

We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

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Yeti: https://yetius.pxf.io/a1NJXq

00:00 Starting the Adventure: Duck Hunting Begins

00:38 Welcome to the Okayest Cook Podcast

00:50 Duck Hunting Recap: Successes and Challenges

02:39 Processing the Birds: From Field to Table

04:52 Notable Meal: Biscuits and Gravy with a Twist

08:01 Holiday Cooking Traditions

14:18 Cooking Tips and Tricks

16:41 Upcoming Plans and Final Thoughts

17:28 Leftover Dilemmas: Mexican Food and More

18:39 Cooking Tips: Searing and Sous Vide

21:03 Farm Fresh vs Store Bought: Eggs and Meat

22:30 Creative Leftover Recipes: Soups and Stews

28:46 Goose Leg Biscuits and Gravy Recipe

34:30 Wrapping Up: Holiday Preparations

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Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

The Okayest Cook Podcast: Culinary Adventures with Tyler Mieden

In this episode of the OKistCook podcast, host Chris Whonsetler and co-host Corey Cole welcome Tyler Mieden, co-founder of Okayest Hunter and Upduck, to discuss their seasonal cooking adventures. They delve into favorite recipes, including Dutch baby pancakes, pheasant dishes, and the use of cast iron skillets. The conversation includes tips and tricks for wild game cooking, including Tyler's simple yet effective duck marinade of orange juice and Worcestershire sauce. The hosts also explore baking sourdough bread and making pizza from sourdough discard, sharing their personal recipes and experiences. Tyler highlights the fun of pheasant hunting and the benefits of having hunting dogs. The episode wraps up with ideas for utilizing leftover duck and geese in creative recipes like goose pastrami and pheasant jerky.

We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

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Yeti: https://yetius.pxf.io/a1NJXq

Connect with Tyler:

https://www.instagram.com/t.mieden/

https://www.instagram.com/okayest_hunter/

https://instagram.com/upduckco/

Chris on Upduck: https://open.spotify.com/episode/2rSBwy6HCwMwhE1cK3Jjlm?si=65ae9ce8cac14e5d

00:00 Exciting Podcast Kickoff

00:42 Meet the Guest: Tyler Mieden

01:07 Holiday Meals and Dutch Baby Pancakes

03:15 Carnivore Diet and Exotic Meats

05:32 Cooking Tips and Techniques

08:45 Duck Hunting and Recipes

16:15 Pheasant Hunting in Wisconsin

25:25 Pickle Juice Experimentation

27:14 Goose and Venison Delicacies

30:41 Sourdough Adventures

36:55 Duck Pizza Inspirations

42:13 Cooking Tips and Parting Thoughts

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Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew:

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Corey Cole

Email: [email protected]

Web: CoreyRCole.com

Instagram: @ruggedhunter

Exploring Off-Grid Cooking and Food Preservation with Half Ass Off Grid

In this episode of the Okayest Cook Podcast, host Chris Whonsetler and co-host Corey Cole are joined by Chris from Half Ass Off Grid. The discussion delves into the essentials of living off-grid, focusing on cooking and food preservation without traditional power sources. They share experiences and tips on canning, dehydrating, smoking meats, and the importance of versatile spices. Highlighting psychological and safety aspects, the episode also includes practical advice for beginners looking to take baby steps towards self-sustainability. With stories of personal mishaps and successes, this episode offers valuable insights into the off-grid lifestyle.

We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

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Yeti: https://yetius.pxf.io/a1NJXq

Follow Chris' journey off grid:

https://www.instagram.com/halfassoffgrid

https://www.youtube.com/@halfassoffgrid1036

00:00 Introduction

01:54 Thanksgiving Meal Highlights

03:56 Homemade Butter and Breakfast

06:09 Venison Stew and Preservation Tips

10:24 Off-Grid Living and Food Preservation

14:45 Starting the Off-Grid Journey

18:13 Essential Gear for Off-Grid Living

26:03 Safety and Common Mistakes

28:43 Cooking and Preserving Methods

32:15 Debating the Merits of Freeze Drying

33:33 Power Solutions for Off-Grid Living

35:05 Exploring Canning Techniques

43:08 Cooking with Propane and Wood

46:40 Psychological and Practical Aspects of Off-Grid Living

52:11 The Versatility of Cast Iron Cooking

57:20 Parting Thoughts and Chris’ Crying Tiger Recipe Sharing

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Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Corey Cole

Email: [email protected]

Web: CoreyRCole.com

Instagram: @ruggedhunter

The Future of Food: From Homesteading to High-End Wild Game Cuisine

In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser welcome special guest Gunner Emberg, a traveling wild game chef. They discuss a wide array of topics, including the lifestyle and benefits of homesteading, the impact of processed foods on health, and practical tips for a healthier diet. Gunner shares insights on wild game cooking, highlighting unique recipes and techniques, and delves into his perspective on the future of food in America amid economic and political challenges. The episode wraps up with a mouth-watering recipe for sourdough discard pizza crust with buffalo turkey and blue cheese and an emphasis on the importance of eating real, unprocessed food.

We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

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Yeti: https://yetius.pxf.io/a1NJXq

Follow Gunnar: 

https://instagram.com/the.hungry.huntsman

linktr.ee/hungryhuntsman

00:00 Introduction and Guest Welcome

01:03 Discussing Hunting Preferences

03:16 Notable Meals of the Week

09:06 Gunner's Culinary Credentials

15:34 The Future of Food and Homesteading

35:45 The Depletion of Soil Minerals

35:56 The Impact of Farming Practices

36:21 Nutritional Deficiencies in Modern Produce

36:52 Cultural Differences in Food Perception

38:26 The Role of Carbohydrates in Diet

41:11 The Future of Food Production

43:11 Practical Tips for Healthier Eating

51:00 The Benefits of Farmers Markets

55:02 Homemade Food and Fermentation

01:01:21 Conclusion and Final Thoughts

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Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

The Art of Cooking with Chef Alan Sternberg

In this episode of The Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down with Alan Sternberg, the executive chef at Bluebeard in Indianapolis. Chef Sternberg shares invaluable insights on aging meat, the use of acidity and salinity in seasoning, and maintaining consistency in cooking. He also offers practical tips for home cooks, such as managing heat and weighing ingredients, while emphasizing the importance of adapting techniques to fit personal taste and context. The episode further explores the community aspect of cooking and how personal experiences and experiments can lead to exceptional food.

We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

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Yeti: https://yetius.pxf.io/a1NJXq

00:00 Introduction and Alans Title Debate

00:38 Podcast Kickoff and Setting the Scene

01:29 Special Guest: Chef Alan Sternberg

03:19 Notable Meals of the Week

05:36 Cooking Techniques and Home Cooking Tips

15:16 Holiday Cooking and Keeping Food Warm

21:42 The Importance of Acidity and Salinity in Cooking

24:53 Exploring Vinegars and Their Uses

30:40 Reflecting on Past Statements

31:02 Cooking Techniques for Duck and Goose

31:52 Aging and Preparing Game Meat

33:52 Restaurant vs. Home Cooking

39:33 Consistency in Cooking

44:05 Exploring Unique Ingredients

49:55 Chef's Journey and Philosophy

53:18 Competitive Cooking Insights

58:44 Final Thoughts and Tips

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Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Andy Heiser

Email: [email protected]

Web: RakeDevelopment.com

Instagram: @andheiser

Thanksgiving Traditions and New Tastes: A Tale of Two Holiday Feasts

Hosts Chris Whonsetler and Andy Heiser discuss their personal Thanksgiving experiences and preparations on the latest episode of the Okayest Cook Podcast. The hosts share their unique holiday plans, recipes, and memories. Andy shares his excitement about spending Thanksgiving in Texas with a blend of traditional and Thai dishes, while Chris plans a more conventional meal in Arizona. The episode delves into the nuances of Thanksgiving side dishes, desserts, and even the importance of leftovers and commensality. Chris also offers a simple yet delightful cranberry sauce recipe, and the hosts reflect on the significance of the holiday beyond the meal itself.

We are fueled by the following companies and absolutely love their gear!

Every purchase made with these links helps keep us up and running:

Anova: https://bit.ly/3WT36ZR

MEAT!: https://bit.ly/4ho5a4r

Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: https://yetius.pxf.io/a1NJXq

AI Generated 'Chapters'

00:00 Introduction and Podcast Setup

00:48 Hunting Season Stories

01:46 Deer Hunting Experiences

05:01 Food Talk: Waffle Grilled Cheese

09:52 Thanksgiving Plans and Traditions

18:05 Thanksgiving Meal Preparations

29:09 Discovering Apple Pie Cheesecake

30:03 The Pie Table Tradition

31:15 Pumpkin vs. Apple and Cherry Pies

33:19 The Hoosier Favorite: Sugar Cream Pie

36:34 Thanksgiving Ham Debate

38:13 Excitement for a Unique Thanksgiving

41:17 The Joy of Leftovers

42:39 Thanksgiving Reflections and Traditions

48:11 Cranberry Sauce Recipe

50:01 Final Thoughts and Thanksgiving Wishes

Exploring Exotic Wild Game Cuisine with Rikki Folger

In this episode of the The Okayest Cook Podcast, host Chris Whonsetler welcomes special guest Rikki Folger, who shares her experiences and insights as a lodge manager and chef at Budges Wilderness Lodge in Denver. They discuss Rikki’s role in reservations and client needs while also ensuring top-notch meals for guests. The conversation highlights Rikki’s involvement with outdoor organizations like POMA and Harvesting Nature, her culinary journey from enrolling in culinary school to working in prestigious restaurants, and managing various wild game events including catering for the Blood Origins documentary screening. Rikki dives into unique dishes such as mountain lion sliders and bear sausage jambalaya. Additionally, Rikki provides valuable cooking tips, emphasizes the importance of quality kitchen tools, and shares her perspectives on wild game cooking. The episode wraps up with Rikki expressing enthusiasm for hearty autumn and winter dishes, including a favorite, cassoulet.

Find more of Rikki at https://www.instagram.com/wild_and_foraged_/

POMA: https://professionaloutdoormedia.org/

Watch Blood Origins Lionheart: https://youtu.be/K09aGFZTJJg?si=oPF-22G60Ap-tX8G

AI generated ‘Chapters’

00:00 Introduction and Guest Welcome

00:54 Rikki’s Current Adventures

01:42 Professional Outdoor Media Association

02:26 Harvesting Nature Events

04:01 Notable Meals of the Week

08:05 Dandelion Jam and Clotted Cream

16:22 Blood Origins Documentary

21:41 Exploring Cooking Techniques for Mountain Lion

22:27 Braised Mountain Lion Recipe

22:53 Event Highlights and Meeting Robbie

25:09 Career Journey and Culinary Background

28:47 Tips for Aspiring Chefs

32:52 Essential Kitchen Tools and Ingredients

34:22 Maintaining and Using Cast Iron Cookware

36:17 Future Plans and Cookbook Aspirations

43:15 Parting Thoughts and Favorite Stews

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: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

Mastering Wild Game Cooking with Chris and Greg

In this episode of Okayest Cook, host Chris Whonsetler is joined by Greg Tubbs for an engaging discussion about wild game cooking. They explore the nuances of preparing venison, ducks, geese, and share their personal experiences and tips. The conversation highlights the importance of honoring the game by cooking it well, different marinades, and unique recipes like buffalo squirrel dip and bacon-wrapped goose bites. They also discuss the best methods to butcher and cook various game meats, and emphasize keeping preparation simple to let the natural flavors shine.

Find Greg on insta: https://www.instagram.com/greg_tubbs/

AI Generated ‘Chapters’

00:00 Introduction and Guest Introduction

01:19 The Importance of Cooking Game Meat

03:19 Oregon Hunting Adventure

05:11 Cooking Techniques and Methods

09:33 Venison Preparation and Recipes

27:39 Waterfowl Hunting Season

31:34 Giant Canada Goose Encounter

32:12 Duck vs. Goose in the Kitchen

33:05 Quick and Easy Duck Hors d'oeuvres

33:32 Marinating and Grilling Duck

35:48 Cooking Wild Duck Medium Rare

37:24 Changing Minds About Wild Game

43:01 Goose Pastrami and Jerky

55:13 Squirrel and Rabbit Recipes

58:13 Bacon-Wrapped Goose Bites Recipe

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: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

The Ultimate Guide to Homemade Pizza: Techniques, Tips, and Toppings

In this comprehensive episode of the Okayest Cook podcast, hosts Chris Whonsetler and Andy Heiser, along with their pizza-loving guests Scott and Karlee Latuszek, delve into the art of homemade pizza making. They share personal anecdotes and expert tips on getting the perfect pizza dough texture, the importance of using quality ingredients like San Marzano tomatoes for marinara sauce, and the benefits of sliced mozzarella cheese. The episode covers various pizza styles, such as Neapolitan and Chicago deep dish, and highlights unique toppings, including ‘nduja sausage and creative twists like BLT and Big Mac pizzas. Listeners will also discover techniques for using specialized tools like a baking steel and a Ninja wood fire pizza oven. Additionally, the conversation touches on side culinary adventures, including short rib pasta, chicken enchiladas, and perfecting steaks. Whether you're a novice or a seasoned home cook, this episode offers practical advice and inspiration for creating delicious homemade pizzas.

https://chicagopizzaandovengrinder.com/

https://www.miguelspizza.com/

AI Generated ‘Chapters’

00:00 Pizza ASMR and Intro

00:42 Meet the Hosts and Guests

02:10 Weekly Food Highlights

07:49 Pizza Making Adventures

10:08 Dough and Sauce Secrets

23:03 Experimenting with Toppings

30:12 Cheese Choices and Techniques

32:33 Cheese Lovers Unite

32:44 Sauce Strategies

34:46 Pizza Party Memories

35:41 Pizza Styles and Preferences

36:33 Chicago's Best Pizza

37:20 Unique Pizza Experiences

39:56 Creative Pizza Toppings

46:27 Pizza Cutting Techniques

58:06 Pizza Dough Secrets

59:41 Perfecting the Pizza Experience