Okayest Cook (Okayest Podcast Network )

The Versatile World of Grilling: Techniques, Tips, and Grilled Salads In this episode of the Okayest Cook podcast (Episode 11), the hosts delve into various aspects of grilling, discussing their preferred methods and tools, including charcoal, gas, flat tops, and campfires. They share personal stories and experiences to emphasize the versatility and enjoyment of grilling. Topics range from fuel types, like the benefits of using lump charcoal over briquettes, to techniques like indirect grilling and the value of having multiple temperature zones. The hosts also discuss the importance of high-quality equipment, the convenience of gas grills, and the rustic appeal of campfire cooking. A unique grilled salad recipe using kale is introduced, sparking a conversation about alternative grilling options. Throughout the episode, the team exchanges tips, such as the necessity of having a backup propane tank and cleaning the grill properly to avoid flare-ups and maintain longevity. AI Generated ‘Chapters’ 00:00 Opening Banter and Introductions 00:39 Welcome to the Okayest Cook Podcast: Grilling Season Kickoff 01:11 Meet the Hosts: Ranked by Kitchen Messiness 02:22 What's Cooking? Sharing This Week's Meals 10:27 Deep Dive into Grilling: Charcoal vs. Gas 13:47 Charcoal Grilling: Techniques and Tips 25:03 Switching to Gas: Convenience and Maintenance Tips 29:33 Grilling Techniques and Preferences 30:30 Favorite Foods to Grill 31:36 Exploring Wood Chips and Grilling Accessories 32:58 The Art of Kebab Making 34:59 Mastering Fish on the Grill 41:13 Campfire Cooking and Outdoor Adventures 48:15 Debating the Merits of Flat Top Grilling 55:53 Grilled Salads and Wrapping Up Recipe: Grilled Kale Caesar Salad Lightly coat kale in olive oil and a pinch of salt and grill on high heat for 90 seconds. Serve hot with Kens lite Caesar dressing and cherry tomatoes. CREDITS 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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Growing and Cooking: Backyard Gardening Essentials and Tasty Recipes In this episode of the Okayest Cook podcast, hosts Chris Whonsetler, Corey Cole, Andy Heiser, and Colton Heiniger delve into the world of backyard gardening and share essential tips for beginners. They explore various methods such as container gardening and using raised beds, discuss ideal soil mixtures, and highlight a range of vegetables and herbs including tomatoes, peppers, zucchinis, strawberries, and asparagus. The team offers pest control tips, compares starting plants from seeds versus purchasing them, and shares a garden salsa recipe. Additionally, they inspire listeners with fresh sandwich ideas featuring garden ingredients like basil, cherry tomatoes, and mozzarella. AI Generated ‘Chapters’ 00:00 Chit-Chat and Summer Storms 00:28 Podcast Introduction and Hosts 00:39 Household Chores and Funny Anecdotes 02:27 Dog Interruptions and Casual Banter 02:57 Favorite Meals of the Week 05:41 Exploring Farmer's Markets and Unique Finds 08:24 Gardening Talk: Getting Started 14:17 Soil Mixtures and Gardening Tips 21:02 Raised Beds vs. In-Ground Gardening 26:46 Sunlight and Plant Placement 30:05 Growing Pumpkins and Fun Stories 32:22 Trellising Techniques for Pumpkins 33:03 Easy Starter Plants for New Gardeners 34:17 Understanding Trellises and Their Uses 35:46 What's Growing in Our Gardens 36:56 The Benefits of Growing Your Own Herbs 37:46 Exploring Different Types of Peppers and Tomatoes 38:15 Wild Berries and Their Unique Flavors 42:11 Tips for Starting Seeds Indoors 44:50 Perennials vs. Annuals: What to Plant 51:26 Pest Control Strategies for Your Garden 58:14 Making Garden-Fresh Salsa 01:02:42 Engage with Us: Share Your Garden Stories 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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Staying Healthy on the Go with Wildlife Photographer Keagan In this episode of the Okayest Cook Podcast, host Chris Whonsetler welcomes special guest Keagan Keddell, a wildlife photographer and adventurer. They discuss Keagan's unique lifestyle of constantly being on the road, maintaining a healthy diet, and staying fit despite the challenges of travel. Keagan shares tips on eating well while traveling, the importance of a balanced diet, and how to remain active. They also talk about notable meals, favorite snacks, and how Keagan manages to cook nutritious meals on the go. The episode is packed with valuable insights for anyone looking to stay healthy while leading a busy, on-the-move lifestyle. More on Keagan Keddell Web: https://www.wildlifephotogmedia.com/ Insta: https://www.instagram.com/wildlifephotogmedia Cameras Don’t Flare Birds: https://www.instagram.com/camerasdontflarebirds/ Fatty Meat Sticks: https://bit.ly/3zdhJyK AI Generated 'Chapters' 00:00 Introduction and Technical Setup 00:47 Meet Keagan: The Adventurous Photographer 01:31 Keagan's Nomadic Lifestyle 03:19 Healthy Eating on the Road 06:26 Fitness and Diet Challenges 11:34 The Importance of a Balanced Diet 21:36 Healthy Snacking Tips for Road Trips 24:01 Kicking the Sugar Addiction 24:32 Boredom Eating and Healthy Alternatives 27:01 Cooking Challenges on the Road 28:44 Notable Meals and Culinary Adventures 32:04 Wild Game Cooking Tips 39:28 Energy and Nutrition for Outdoor Adventures 44:39 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

In this episode, the crew discusses their top 5 gear recommendations. Some of the items on our lists may surprise you! Chris ranks the guys on most likely to cut themselves! The order is shocking. Notable meals of the week:  Corey Traveled and had a poor steak experience in Tampa. Colton, Enjoy smoked Canadian Goose Breast; it tastes like steak! Chris is HOT on some Burnt ends. The grits conversation got out of hand. Do you like them? Who does? Who Doesn't? Andy prepped to grind 90 LBS of Venison and MOINK!!! Tune in to hear about this fantastic breakfast sausage.  Five gear recommendations from the crew, but the parameters were up to interpretation… Some went desert island, some went top 5, and one went off the rails and went odd items Andy List:  Knife 1 - Beared Butch Fillet Knife - https://bit.ly/3wZYkjc Knife 2 - HUGE All Purpose Knife/Clever - https://bit.ly/4chJTar Flavor Bible - Cooking/Ingredient book - https://bit.ly/3TFwcKZ Separate Ingredient Bowls - Lots of small bowls  Dutch Oven - https://bit.ly/3TGPCPK Colton List:  Proper Knife Set -  Smoker - Any Pillet smoker will do. Convenient, flavor, easy to use!  Dutch Oven - Colton makes a MEAN sourdough bread in his.  Cast Iron Pan - https://bit.ly/3TGbDOG Thermometer - Meat Probe Cook to temp is huge for best result!  Corey List:  Cast Irons… ALL OF THEM!!! Cutting Board - Great for prep, works as a Plate!  Proper Knife Set - Check out https://www.outdooredge.com/ Thermometer - Make sure things are fully-cooked.  Tea Kettle - WHISTLER OR DIE. Got to have it!  Chris List… Or lists… He has several  Mocreo Sensor - Make sure the deep freeze is working. https://bit.ly/48YGGd8 MAN CANDLE! Smoker tube - https://bit.ly/3Vn0dRl Thawing/baking tray - ⅛ size tray WITH Drying rack Cloth/Reusable Shopping Bag… It seems weird, but actually really smart.  THE CHRIS HUGE BOWL - 20 quart metal mixing bowl. https://amzn.to/3VmmDSu BONUS ITEMS - Basting Brush  Wooden Spoons  Apron  Deep Freeze Tongs Bandaids METAL measuring scoops  Let us know what we missed! Looking forward to hearing from you on your lists.  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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

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: 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 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: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter

Cooking Joyfully Together: A Conversation with Sonja and Alex Overheiser In this lively episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Corey Cole welcome guests Sonja and Alex Overheiser, self-taught home cooks and authors behind 'A Couple Cooks.' Broadcasting from the couple's Indiana kitchen, they discuss their non-traditional culinary journey and how they transitioned from eating convenience foods to becoming recipe developers. The Overheisers emphasize that cooking should be approachable and enjoyable rather than intimidating. They shed light on their latest cookbook, which promotes cooking as a shared activity, offering a unique feature where tasks can be split between two people. They discuss how the book encourages communal experiences in the kitchen, with sections for everyday meals, date nights, and gatherings. The episode concludes with the importance of preorder support and highlights the couple's successful integration of photography, noting that visual appeal plays a crucial role in cookbook presentation. Find more of A Couple Cooks: https://www.acouplecooks.com/ https://www.instagram.com/acouplecooks Pre-Order their book!  https://www.acouplecooks.com/cookbook/ 00:00 Welcome to the Okayest Cook Podcast 00:46 Meet Sonja and Alex Overheiser 03:11 From Hot Pockets to Home Cooks 04:57 The Birth of A Couple Cooks 10:53 The Joy of Cooking Together 13:15 Gathering and Sharing Meals 14:31 Notable Foods and Fun Meals 18:19 Exploring the Joy of Cooking with Fresh Ingredients 19:00 Diving into the New Cookbook 20:34 The Journey of Creating a Cookbook 24:30 Cooking Styles and Kitchen Dynamics 27:39 Exciting Features of the New Cookbook 29:18 Final Thoughts and Encouragement to Pre-order 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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter

Wild Game Cooking with Jeremiah Doughty: Embrace the Flavor In this episode of the Okayest Cook Podcast, host Chris Whonsetler conducts a remote session with wild game cooking legend Jeremiah Doughty. They dive into understanding wild game flavors, breaking into the niche of everyday wild game cooking, and tips for home cooks. Jeremiah discusses his journey from managing a high-end restaurant to becoming a self-taught, renowned wild game chef. He emphasizes the importance of experimenting without fear of failure and ensuring the whole family participates in the cooking process. Jeremiah also shares his experiences teaching butchering classes, his goals, and the importance of promoting diverse and inclusive hunting practices. Connect with Jeremiah:  https://fromfieldtoplate.com https://www.instagram.com/fromfieldtoplate https://www.youtube.com/@fromfieldtoplate AI Generated ‘Chapters’ 00:00 Welcome to the Okayest Cook Podcast 00:41 Introducing Jeremiah Doughty: The Father of Wild Game Cooking 01:40 Making Wild Game Everyday Food 02:43 Tips for the Average Joe to Step Up Their Cooking Game 03:20 Embracing Mistakes and Experimentation in Cooking 05:02 The Flavor Bible and Pairing Ingredients 05:46 Understanding and Enhancing Wild Game Flavors 07:58 The Importance of Not Masking Wild Game Flavors 14:02 Jeremiah's Journey into Wild Game Cooking 23:55 From Field to Plate: Teaching and Inspiring Others 26:47 Hands-On Learning and Upcoming Classes 27:11 Hog Hunting and Sausage Making 28:03 Waterfowl Hunt and Cooking 28:37 Duck Species and Tasting 30:23 Cooking for Picky Eaters 35:53 Encouraging Kids to Cook 39:33 Engaging Wives in Wild Game Cooking 43:01 Future Goals and Moose Hunting 46:19 Final Thoughts and Social Media 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

Coffee Talk: Brewing Methods, Culture, and Culinary Uses In an engaging installment of the Okayest Cook podcast, host Chris Whonsetler and crew explore the vast world of coffee, from its brewing techniques and cultural significance to its creative culinary applications. The discussions traverse through traditional and artistic brewing methods like pour-overs, French Press, espresso shots, and stovetop percolators, examining factors like bean-to-water ratios, grinding, and regional bean differences. Emphasizing personal experimentation to discover favorite brews, the hosts also delve into coffee's use in recipes such as a unique coffee rub for ribs, showcasing the beverage's versatility beyond the cup. Throughout the episode, the importance of engaging with local roasters and experimenting with brewing methods is highlighted, encouraging a deeper appreciation and understanding of coffee among listeners. Support local artists & buy a hand made mug from Cody Holliday - ClayTable.com & @ClayTable in Instagram Support veteran owned coffee business and buy phenomenal beans from Scars & Stripes - https://scarsandstripescoffee.com/ Upgrade your coffee gear like the Camano Coffee Mill from Red Rooster Trading Company - https://www.redroostertradingcompany.com/ AI Generated ‘Chapters’ 00:00 Kicking Off with a Unique Intro 00:33 Welcome to the Okayest Cook Podcast: The Coffee Mug Ranking 01:04 The Great Coffee Mug Debate and Collection Tales 03:01 Exploring the World of Handmade Mugs 04:25 Diving Into Coffee Culture and Brewing Passion 06:07 What We Ate This Week: From Shank to Brats 13:03 The Art of Brewing Coffee: Regions, Roasting, and Recommendations 29:27 Coffee in Cooking: Pairing and Using Coffee in Recipes 35:01 The Freshness Factor: Unveiling the Secret to Great Coffee 36:49 Grinding to Perfection: The Impact of Bean Quality and Grinder Choice 38:34 Mastering the Pour Over: Techniques for a Cleaner Taste 47:57 Exploring French Press: A Richer, Grittier Brew 55:01 Espresso Essentials: From Bean to Bold Flavor 01:04:20 Stovetop Percolators: The Classic Approach to Bold Coffee 01:09:00 Creative Coffee Uses: Beyond the Cup Colton’s Coffee Rub Rib Rub Recipe 2 TBS fresh ground coffee 2 TBS kosher salt 2 TBS smoked paprika 1 TBS ancho chili powder 1 TBS dark brown sugar 1 tsp oregano  1 tsp garlic powder 1 tsp onion powder 1 tsp fresh ground black pepper  .5 tsp cocoa powder .5 tsp coriander  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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Deep Dive into Herbs and Spices with The Okayest Cook In this episode of Okayest Cook, hosts Chris Whonsetler, Andy Heiser, and Corey Cole dive deep into the world of herbs and spices. The team begins with a humorous discussion about the etymology of 'herbs' and transitions into a variety of topics including favorite spice blends, the shelf life of spices, and the differences between herbs and spices. They also share personal recipes, such as Chris's basil pesto, and offer tips on making custom spice mixes at home. The episode wraps up with a discussion on global spice blends and how to experiment with different flavors. Throughout, the hosts provide insights on how to store, use, and appreciate the nuances of spices in cooking. Cody Tries Stuff herb ranking video:   https://www.instagram.com/reel/C7UmgpFpJy2/?igsh=ZmMzbXU3bGN1Z2Ex AI Generated ‘Chapters’ 00:00 Introduction and Random Banter 00:23 Recording and Social Media Mentions 01:10 Host Introductions and Missing Member 01:42 Skyblast Question: Smell vs. Taste 03:54 Discussion on Herbs and Spices 04:00 Cooking with Herbs: Duck Sauce 04:54 Sweet Corn and Other Notable Meals 07:30 Instagram Chefs and Gear Talk 08:48 Ranking Herbs and Spices 10:22 Gardening and Growing Herbs 24:35 Herbs vs. Spices: Definitions and Uses 31:35 Exploring Complex Spice Ash 32:17 Experimenting with Spice Mixes 34:01 The Art of Making Taco Seasoning 35:13 Diving into Mushroom Flavors 37:22 Creating Custom Spice Mixes 43:03 Exploring International Flavors 48:01 Shelf Life of Spices 52:30 Final Thoughts and Tips 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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter

Kitchen Mishaps: From Burns to Broken Bottles In this episode of The Okayest Cook Podcast, host Chris Whonsetler and his wife Stephanie delve into their numerous kitchen accidents, ranging from burnt plastic spatulas to significant knife injuries. They share humorous and painful anecdotes, including stories of spilled oil on their dog, brushes with fire, and memorable near-misses with sharp knives. The couple explores the lessons learned from these incidents and emphasizes the importance of proper kitchen safety. They lightheartedly discuss their culinary journey, recognizing that every mistake is a step towards becoming better cooks. 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 00:00 Welcome to the Okayest Cook Podcast 00:42 Introducing the Special Guest: Stephanie 01:54 Notable Meals of the Week 04:28 Kitchen Accidents: The Early Days 08:01 Grilled Cheese Mishap 10:48 Cornbread Waffle Disaster 13:54 Stock Storage Fail 16:07 Burning Plastic and Other Fire Hazards 26:15 Grilling Mishaps and Fire Incidents 27:34 The Eyebrow Incident 31:18 Oil Spill Disaster 35:41 The Muffin Incident 40:16 Knife Accidents and Lessons Learned 54:55 Final Thoughts and Safety Tips 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

Meal Preps and Macro Counting: Essential Tips for Busy Lives In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler, and friends Andy Heiser, Colton Heiniger & Corey Cole delve into the world of meal prep and macro counting. The discussion kicks off with updates on recent life changes, such as Colton quitting his job, followed by a detailed look at meal preparation. Key areas covered include defining goals and planning meals, focusing on versatility and storage solutions, and practical advice for creating balanced, macro-focused meals. The episode also highlights the importance of variety and offers tips on using crockpots, sauces, and easy-to-prep sides. Listeners are challenged to start small with meal prepping and gradually incorporate more meals into their routine. The episode wraps up with a discussion on the benefits of meal prepping for maintaining a healthy diet even with a busy schedule. AI Generated ‘Chapters’ 00:00 Colton's Big News 00:38 Introducing the Podcast Crew 00:52 Hunting Stories and Strategies 02:57 Meal Prepping Adventures 03:09 Notable Meals of the Week 05:24 Exploring Different Cultures Cuisine 11:32 The Art of Meal Prepping 25:59 Storage Solutions for Meal Prep 26:27 Hot Take: Planar Containers 27:14 Macro Counting Tips 29:23 Family Meal Prep Strategies 30:49 Using a Crockpot for Meal Prep 31:49 Consistency and Routine in Meal Prep 34:59 Backup Plans for Meal Prep 36:44 Portion Control and Hydration 40:47 Vegetable Sides for Meal Prep 43:42 Starting Small with Meal Prep 55:14 Overnight Oats 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: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

From Field to Table: A Turkey Culinary Adventure In this comprehensive episode of the Okayest Cook podcast, video now available on Spotify, the hosts embark on a culinary journey with turkey, covering everything from hunting techniques and turkey calls to innovative cooking methods. They share insights into hunting and preparing both wild and domestic turkeys, including a special citrus-based brine recipe by Chef Neal Brown for a flavorful dish and a unique braising recipe aimed for turkey tacos. The conversation spans the use of different tortillas based on the dish's protein and includes personal anecdotes, cooking tips, and a revisit on corn vs. flour tortillas. The episode culminates with Chef Neil Brown's culinary talents with an invitation to explore more at the Fishers Test Kitchen in Fishers Indiana. Grab some new turkey calls over at https://jtcalls.com JT Calls on Instagram: @jt_calls Grab the Turkey Book at https://TheWildBooks.com Jesse Griffiths Instagram: @sac.a.lait Get on Neal Brown's email list: https://nealbrown.substack.com Neal Brown Instagram: @nealjbrown AI Generated ‘Chapters’ 00:00 Kicking Off with Spotify Updates and Sticker Distractions 00:43 Introducing the Okayest Cook Podcast Episode on Turkeys 01:11 Turkey Calling Tips and Personal Stories 03:57 Diving Into Notable Meals and Cooking Adventures 08:52 Exploring the World of Eating Insects 12:03 Deep Dive into Turkey Hunting Strategies and Experiences 28:46 The Great Turkey Debate: Wild vs. Domestic 30:34 Wild vs. Domestic Turkey: Cooking Differences 31:58 Preparing Wild Turkey: Tips and Techniques 34:15 Thanksgiving Turkey Traditions and Cooking Tips 35:06 Innovative Turkey Cooking Methods and Recipes 38:21 Exploring Unique Turkey Preparations and Seasonings 39:35 The Art of Brining: Enhancing Your Turkey 41:20 Creative Cooking: From VR Headsets to Turkey Recipes 41:56 Spatchcocking and Other Turkey Cooking Adventures 59:04 Turkey Chili and Final Cooking Thoughts 01:00:49 Chef Neal Brown's Citrus Dry Brine Turkey Recipe Chef Neal Brown’s Citrus Turkey Tacos Chris used this recipe with his wild turkey legs Citrus Dry Brine 1 Tbls Kosher Salt 1/2 Tbls Sugar Zest of Three Oranges 3 Cloves Garlic 1 Tbls Onion powder 1 tsps Annoto powder Put in a blender and blend until a rough but dry(ish) rub forms.  Pat bird dry & rub getting into all the crevices thoroughly. Put in freezer bag or vac seal and refrigerate over night.  Next day:  Sear on all sides over medium heat.  Braise:  2 cups water 1 medium white onion, thinly sliced 1/2 orange, cut into 2 pieces 1/4 cup pork lard or vegetable oil 8 garlic cloves, peeled 3 bay leaves 1 tablespoon sweetened condensed milk 2 teaspoons dried oregano, preferably Mexican, crumbled 1 tbls kosher salt Cook until tender, several hours. Pick the meat from the tendons in the turkey leg and serve in flour tortillas. Drizzle hot braising liquid over the meat at service. Chris added cilantro & pickled red onions as a garnish. 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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Hunting Excursions and Gourmet Wild Game Cooking In this episode of the Okayest Cook podcast, Host Chris Whonsetler share their recent hunting and cooking adventures. Corey discusses his vacation in Disney World with tips on cost management while Colton updates on his egg-laying chickens and techniques for preserving farm-fresh eggs. They dive into various hunting experiences, from deer and elk hunts to waterfowl camaraderie and Addie's excitement for her first hunt. Culinary discussions abound with wild game recipes, including antelope, venison tacos, and creative uses of goose and duck. The team also shares their favorite cooking tools, cookbook recommendations, and tips for seasoning and preparing different cuts of wild game. The episode wraps up with light-hearted banter, family activities, holiday plans, and Chris' new cook books. 00:00 Welcome Back to the Okayest Cook Podcast 00:58 Vacation Tales and Disney Adventures 02:27 Hunting Stories and Deer Season 04:47 Cooking Tips and Kitchen Adventures 09:00 Farm Fresh Eggs and Preservation 14:47 Hunting Gear and Outdoor Plans 23:48 Roast Recipes and Cooking Techniques 30:49 Cooking Tips and Cookbook Excitement 32:16 More Roast Recipes and Meat Preparations 37:51 Hunting Stories and Deer Cameras 44:14 Waterfowl Hunting and Cooking 51:23 Family and Future Plans 55:32 Cookbook Recommendations and Farewell

Exploring Cooking Techniques with Harvesting Nature In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser sit down remotely with Justin Townsend and Adam Berkelmans from Harvesting Nature. They dive into an engaging discussion on different cooking techniques. The conversation covers a wide range of topics from the use of cast iron pans versus stainless steel, blow-torching food, butter poaching fish, and various tips for salvaging meals. They highlight the importance of balancing flavors with salt, acid, sugar, and how to add texture to elevate dishes. The episode wraps up with a chat on upcoming Harvesting Nature camps in Texas featuring Hank Shaw. Find more Harvesting Nature:  https://harvestingnature.com/ https://www.instagram.com/harvestingnature/ https://open.spotify.com/show/0CtgwdtP6BXiW0IIRTM6sb?si=dac806beb1ce4f49 AI Generated ‘Chapter’ 00:00 Welcome and Introduction 00:16 Hunting Season and Outdoor Edge Knives 01:02 Special Guests: Harvesting Nature 01:34 Meal of the Week Highlights 07:00 Cooking Tips and Techniques 13:00 Balancing Flavors: Salt, Acid, Sugar 17:57 Choosing the Right Cookware: Cast Iron vs. Stainless Steel 27:47 The Versatility of Blowtorches in Cooking 33:19 Fire Techniques: Flambeau and More 34:24 Bear Fat Oysters: A Controversial Delight 35:26 Exploring Flamboyant Dough 37:03 Hot Oils and Wild Game 39:23 Balancing Textures and Flavors 41:31 The Art of Side Dishes 48:01 Creative Cooking with Walleye 49:40 Butter Poaching: A Game Changer 51:14 Weird Foods and Testicle Sausage 54:26 Harvesting Nature Camps and Events 56:20 Wrapping Up: Final Thoughts and Plugs 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 the World of Chili: Controversies, Recipes, and Flavor Adventures In this episode of the Okayest Cook podcast, host Chris Whonsetler and co-hosts Colton Heiniger, Andy Heiser, and Corey Cole delve into discussions about chili, the most controversial stew. The co-hosts share their experiences and experiments with making chili, including unique ingredients like venison, orange juice, and espresso salt to enrich flavor profiles and textures. Conversations also touch on liquid smoke, various ways of incorporating beans, the importance of sourcing ingredients for flavor enhancement, and the concept of chili as a versatile dish ideal for experimentation. Moreover, debates arise over the inclusion of ingredients such as pasta and sweet potatoes, the classification of chili versus stew, and personal preferences for spice levels. The episode encapsulates a rich exchange of chili recipes, cooking tips, and the cultural significance of this beloved dish. AI GENERATED ‘CHAPTERS’ 00:00 Welcome to the Okayest Cook Podcast: Setting the Table 00:52 The Great Chili Debate: Seasonal Sensations and Personal Discoveries 01:25 Week in Food: Stew Surprises, Bacon Wrapped Delights, David Chang's Netflix Show & Venison Stew 07:04 Diving into Chili: Ingredients, Techniques, and Controversies 09:08 Chili Additions Debate: Sweet Potatoes, Pasta, and the Definition of Chili 20:04 Chili and Its Companions: From Cinnamon Rolls to Peanut Butter Sandwiches 25:49 The Versatility and Variations of Chili 26:06 Venison Chili: A Game Changer 26:47 The Great Beef Debate: Store-Bought vs. Local 27:04 Exploring Chili Ingredients: Pork, Venison, and More 27:38 Chili Controversies: Chocolate, Beans, and Regional Differences 28:48 Chili as a Meal Prep Masterpiece 29:58 The Art of Making Chili: Techniques and Tips 31:19 White Venison Chili: A Unique Twist 32:43 Chili Preferences and Family Recipes 34:42 The Cultural Impact of Chili on Hunting Season 34:42 Chili and Weather: The Perfect Cold-Weather Dish 37:40 The Role of Beans in Chili: A Heated Discussion 39:51 Experimenting with Chili: Encouraging Culinary Adventures 50:15 Final Thoughts and Chili Tips 52:16 Chris's Ultimate Chili Recipe Revealed Chris' Chili Recipe Ingredients 1 pound ground venison 1 pound bulk Italian sausage 1/2 pound bacon 4 (15 ounce) cans beans, drained & rinsed - kidney, pinto, black 2 (28 ounce) cans tomatoes with juice 1 (6 ounce) can tomato paste 1 tablespoon minced garlic  1 large yellow onion, chopped 3 stalks celery, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 green chile peppers, seeded and chopped 4 cubes beef bouillon (4tsp) 1/4 cup chili powder 1 tablespoon dried oregano 1 TBS ground cumin 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon white sugar 1/4 cup beer 1 tablespoon Worchestershire sauce 2 teaspoons hot pepper sauce (Tabasco sauce) Directions Brown meat properly (listen to EP3!). Drain off excess grease. Combine all ingredients in a large pot.  Cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste, but do not cook for more than 6 hrs. Remove from heat and serve, or refrigerate, and serve the next day. 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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

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 MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 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 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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter

Unlocking the Secrets of Homemade Stock with Chef Ian Groesbeck In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Chef Ian Groesbeck to discuss the art of making homemade stock. They cover techniques for reducing food waste, the benefits of using homemade stock over store-bought, and practical tips for incorporating stock into various dishes. Chef Ian shares his expertise from working in fine dining to running a private catering business near Park City, Utah, emphasizing the importance of sustainability and flavor in cooking. Listeners will gain insights into how to elevate their cooking with simple, yet effective methods and the health benefits of using real, homemade ingredients. 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 Follow Ian: https://www.instagram.com/eats.with.ian Referenced this episode: Oquirrh Restaurant: https://www.instagram.com/oquirrhslc Book by Michael Pollan: Food Rules - https://bit.ly/4fYlBCO 00:00 Welcome to the Okayest Cook Podcast 00:35 Holiday Season Reflections 00:47 Introducing Chef Ian Groesbeck 01:23 Balancing Work and Life 02:08 Catering in a Resort Town 02:50 Chef Ian's Culinary Journey 05:04 Cooking with Local Ingredients 05:40 Memorable Meals and Dining Experiences 10:49 Making the Perfect Stock 12:57 Reducing Food Waste at Home 34:38 Time-Saving Cooking Tips 34:58 Avoiding Stock Mistakes 36:56 Sustainability and Hunting 38:10 Health Benefits of Stock 39:44 Real Food vs. Processed Food 41:29 The Problem with the Food Pyramid 45:52 Creative Uses for Stock 55:35 Storing Stock Efficiently 01:03:11 Conclusion and Contact Information 01:04:40 Making Your Own Stock: Tips and Tricks 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 Taboo Foods: Where do you draw the line? In this episode of the Okayest Cook Podcast, host Chris Whonsetler discusses taboo foods with co-hosts, Colton Heiniger, and Andy Heiser. Despite facing some technical issues, they engage in a lively conversation starting with the provocative question: 'Would you eat your dog in a life-or-death scenario?' They discuss the cultural context of taboo foods, share personal anecdotes about various uncommon dishes, and talk about the benefits and challenges of nose-to-tail eating. The conversation extends to topics like hunting practices, food preparation, and personal boundaries when it comes to consuming unconventional meats. The episode also includes a recipe for wild boar crepinettes provided by chef Chris Eley, owner of Smoking Goose in Indianapolis, emphasizing the importance of utilizing often discarded parts of the animal like liver, heart, and caul fat. 00:00 Introduction and Technical Issues 01:06 Meet the Hosts 01:41 Would You Eat Your Dog? 04:42 Taboo Foods: Cultural Perspectives 08:57 Defining Taboo Foods 12:01 Exotic Meats and Cultural Experiences 20:44 Nose-to-Tail Eating and Supplements 24:45 The Controversy of Eating Horses 30:24 Exploring the Ethics of Eating Horse Meat 31:45 Bear Meat and Trichinosis Concerns 34:44 Mountain Lion Hunting and Politics 36:29 The Debate on Eating Coyotes 45:17 Cooking with Offal: Heart, Liver, and More 51:58 Wild Boar Crepinettes Recipe 55:25 Concluding Thoughts and Recipe Recap 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 Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Exploring Nutrition and Fitness with Caitlin Green In this episode of the Okayest Cook podcast, host Chris Whonsetler & Andy Heiser are joined with guest Caitlin Green in her gym (Mad Farmer Fitness) to delve into nutrition and fitness. Caitlin, a health coach, and nutritionist, introduces herself and shares insights on eating real food and discusses the importance of nutrition in achieving wellness goals. The conversation also touches on common myths about plant proteins, the benefits of supplements like vitamin D and collagen, and the impact of proper nutrition on athletic performance. Caitlin shares a detailed recipe for a delectable oxtail stew, encouraging listeners to embrace nose-to-tail eating and highlighting the value of consuming whole foods for better health. Find more of Caitlin here: https://www.leanmeangreenhealth.com/ https://www.instagram.com/leanmeangreenhealth/ https://www.madfarmerfitness.com/ https://www.instagram.com/madfarmerfitness/ AI Generated ‘Chapters’ 00:00 Introduction and Setting the Scene 01:07 Meet Caitlin Green: Health Coach and Nutritionist 01:26 Interesting Eats: Weekly Food Highlights 05:38 Caitlin's Journey into Health and Fitness 07:10 The Importance of Nutrition in Fitness 11:24 Supplements: What You Need to Know 21:30 Debunking Nutrition Myths 26:07 Practical Steps for Better Nutrition 32:27 Liver Jerky and Taboo Foods 33:06 Homemade Protein Bars vs Store-Bought 35:15 Building Healthy Habits 37:04 Understanding Sugar Addiction 39:22 Dealing with Relapses 44:20 The Importance of Real Food 51:09 Oxtail Stew 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: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com 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 the Culinary Diversity of Indianapolis with Youssef and Ariel In this episode of the Okayest Cook Podcast, host Chris Whonsetler interviews chefs Youssef Boudarin and Ariel Hendrickson about their culinary experiences and involvement in the Indianapolis food scene. The discussion covers their work at Bluebeard, their collaboration on various food events such as the Epicurean Festival and MOkAO Coffee and Chocolate Festival, and the importance of supporting local and international cuisines. They emphasize the significance of good ingredients, community support, and cultural diversity in enriching the food landscape. The episode also highlights the challenges faced by immigrant chefs and the importance of curiosity and open-mindedness when it comes to trying new foods. Find Ariel: Social: https://www.instagram.com/ Find Youssef: Social: https://www.instagram.com/ Event Links:  https://www.instagram.com/mokao_indy/ https://www.instagram.com/epicureanindy/ ~ 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 Welcome to the Okayest Cook Podcast 00:45 Meet Youssef and Ariel 01:03 Seasonal Weather Woes 02:23 Foraging and Local Experts 07:56 Notable Meals of the Week 09:05 Epicurean Festival and Community Support 19:43 The Art of Coffee and Chocolate 32:21 The Struggles and Triumphs of Immigrant Chefs 33:41 Supporting International Chefs and Restaurants 34:26 Epicurean: A Platform for Diversity and Inclusion 39:03 The Importance of Genuine Support for Small Businesses 41:57 Expanding the Reach of Epicurean 51:52 The Value of Local Ingredients and Farmers Markets 56:08 Upcoming Events and Final Thoughts Mentioned in Episode:  French Toast Recipe: https://www.okayestcook.com/recipes/milk-bread-french-toast Harder Brunch Guide & Anchor: https://open.spotify.com/episode/0XrzZJCypWQo2BdRTRUSMf?si=2fecfd02c06b4f33 Peony Festival: https://www.indianapeonyfestival.com/ 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

Eggs, Fitness Goals, and Poached Egg Mastery on the Okayest Cook Podcast In this episode of the Okayest Cook Podcast, host Chris Whonsetler teams up with co-hosts Colton Heiniger, Cory Cole, and Andy Heiser to discuss a variety of topics, including ranking each other's duck hunting skills. Chris introduces Ducks Unlimited's DU Dash virtual 5k race, aimed at supporting duck conservation efforts. The conversation then shifts to the versatility of eggs in cooking. Colton, who owns chickens, shares insights on the benefits of farm-fresh eggs over store-bought ones, highlights the differences between chicken, quail, and duck eggs, and emphasizes how diet influences egg quality. The hosts discuss their favorite ways to prepare eggs for breakfast and other meals, including omelets, eggs benedict, and breakfast sandwiches. Colton wraps up the episode with a detailed guide on making the perfect Eggs Benedict, complete with a foolproof hollandaise sauce recipe. AI Generated ‘Chapters’ 00:00 Introduction and Earthquake Incident 00:35 Duck Hunting Adventures 02:49 Fitness Goals and DU Dash 05:03 Notable Meals of the Week 10:28 Egg Talk: Store vs. Farm 11:20 Chicken Farming Insights 28:29 Exploring Different Types of Eggs 29:40 Cracking Quail Eggs: Challenges and Techniques 30:19 Taste Test: Quail Eggs vs. Chicken Eggs 32:22 Duck Eggs: Flavor and Availability 35:05 Egg Allergies and Sensitivities 36:52 Exploring Ostrich Eggs 38:29 Cooking Techniques: Curing and Frying Eggs 40:35 Favorite Egg Dishes and Recipes 52:11 Eggs Benedict: A Detailed 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: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Elevating Sides: From Potatoes to Healthy Swaps This episode of the Okayest cook podcast features host Chris Whonsetler and his co-hosts Andy Heiser, Colton Heiniger and Corey Cole, exploring the world of side dishes, starting with a lighthearted debate about the number of shoes they own. The discussion quickly shifts to their culinary preferences, focusing on sides, particularly potatoes and the variety of ways to prepare them, including mashed, twice-baked, and incorporating them into dishes like soups and kebabs. They also delve into healthier eating habits, discussing the importance of balancing macronutrients and incorporating colorful fruits and vegetables into their diet. The conversation includes tips on making sides more nutritious, like using vegan recipes for inspiration and the benefits of cooking with alternative grains such as quinoa and couscous. The episode concludes with Chris sharing his go-to recipe for 'the best broccoli of your life', emphasizing garlic, olive oil, and baking as key components. Outdoor Edge 20% off discount code - OKC20 AI Generated 'Chapters' 00:00 Kickoff: Welcome to the Okayest Cook Podcast! 00:35 The Great Shoe Debate Among Hosts 02:21 Diving Into the World of Smoked Chex Mix and Smoked Meats 05:00 Exploring the Versatility of Potatoes in Cooking 07:21 Elevating Your Side Game: A Deep Dive into Sides 18:07 The Art of Perfecting Vegetables as Sides 24:58 Roasting Vegetables: A Simple Delight 25:41 Craving Colors in Your Meals 26:03 The Magic of Nutritional Yeast 27:46 Exploring Vegan Sides and Healthy Eating 28:51 The Science Behind Our Cravings 32:37 Soup as a Side: A Delicious Debate 35:10 Grains and Rice: The Ultimate Sides 44:22 Balancing Macros with Sides 52:48 The Fruit or Vegetable Dilemma 57:54 Wrapping Up with the Best Broccoli Recipe The Best Broccoli Ingredients 2 large bunches Broccoli, cut into florets (but relatively big ones)  ~5 TBS olive oil ~1 tsp fresh ground black pepper ~1.5 tsp kosher salt ~ 4 garlic cloves peeled and sliced thin 1 lemon ~3 TBS toasted pine nuts ⅓ cup freshly grated parmesan cheese Directions Preheat oven to 425º Dry broccoli THOROUGHLY if washed Put the broccoli and garlic in a food safe bag, Toss with olive oil, salt and pepper.  Roast in the oven 20 to 25 minutes, until crisp and the tips of some of the florets are browned. Remove from oven and zest the lemon over the broccoli, squeeze the lemon juice over the broccoli catching all the seeds that fall out, add the toasted pine nuts and sprinkle on the Parmesan cheese.  Serve immediately, leftovers are not as good.  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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Mastering the Art of Jerky Making In this episode of the Okayest Cook podcast, host Chris Whonsetler and his co-hosts dive into the topic of jerky making. They start with light-hearted banter about fishing before transitioning to the main topic of jerky. The team discusses various methods, from using traditional and modern dehydrators to smoking. They delve into preferred cuts of meat, the importance of proper curing, and the significant role of marinades and dry rubs. They also share their favorite recipes, including store-bought kits and homemade blends. The conversation touches on the science behind curing salts and shelf life, comparing pros and cons of making jerky with different equipment. Throughout the episode, the hosts share personal anecdotes and tips, encouraging listeners to experiment with their jerky-making processes and share their results. Woods Bound Outdoor Insta - https://www.instagram.com/woodsboundoutdoors/ Hi Mountain jerky Rub/Cure Kits we love:  Inferno: https://himtnjerky.com/inferno-blend-jerky-kit/ Hunters Blend: https://himtnjerky.com/hunters-blend-low-sodium-jerky-kit/ AI Generated ‘Chapters’ 00:00 Behind the Scenes Banter 00:46 Introducing the Okayest Cook Podcast Crew 00:48 Fishing Tales and Gear Talk 03:22 Diving into the World of Jerky 05:14 What's on the Menu? Unusual Recipes and Weekly Eats 14:51 The Art of Making Jerky: Techniques and Preferences 28:17 Debating the Best Cuts and Techniques for Jerky 29:33 Exploring Meat Slicing Preferences 30:25 The Science of Cutting Meat for Jerky 30:50 Experimenting with Different Meats and Cuts 36:30 Marinades vs. Rubs: The Jerky Flavor Debate 38:52 The Importance of Curing Salt in Jerky Making 44:10 Exploring Flavor Profiles and Seasoning Mixes 48:58 Shelf Life and Storage Tips for Homemade Jerky 52:51 Jerky Making Tips and Recipe Sharing Homemade Jerky Marinade Chris Likes 1 cup soy sauce 1/4 cup orange juice Zest of 1 orange 1/2 tablespoons honey 3 cloves garlic, finely minced 2 shallots, finely minced 1 jalapeno, finely minced 1 tbsp brown sugar 1 tbsp freshly ground black pep­per 1 tbsp red pepper flakes 1 tbsp ground ginger 1 tsp onion powder 1 tsp cumin 1 tsp cayenne 1/2 tsp ground cloves 2 pounds venison, beef or goose, sliced into 3/4-inch strips Marinade for 12 - 24 hrs Place on wire trays spaced out evenly and flat Smoke at 160º for about 3 hrs or 200º for around 90 min Check every 30 min, rotate trays as necessary if edges are cooking too quick. Pull pieces as they are done if needed. Cool on counter, store in plastic bags in fridge or freeze. Share with friends!  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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Nutrition, Fitness, and the Outdoors: An Insightful Chat with Whitney Tramel In this episode of the Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser are joined by special guest Whitney Tramel, who runs the Wild Strength Podcast. Whitney shares her background as a strength and conditioning coach, primarily working with military personnel, and discusses the physical demands of the outdoors. The conversation explores the similarities in training for combat and hunting, the importance of nutrition and fueling the body properly, and the challenges of setting and maintaining New Year's goals. Whitney offers valuable tips on hydration, portion control, and understanding macros, and provides advice on adjusting workouts based on daily energy levels. The episode also features a discussion on notable meals, including venison roast and gnocchi. Whitney's insights provide a deeper understanding of health, fitness, and nutrition tailored for hunters and the general population alike. Connect with Whitney: https://www.instagram.com/wildstrengthpodcast?igsh=MXg3bHlqcGF2OTJxdw== https://www.instagram.com/whitneytramel_?igsh=MXAwczZxYjVkMml4MQ== 00:00 Getting Started: Setting the Scene 00:38 Meet Whitney Tramel: Newest Addition to the Okayest Network 02:12 Whitney's Background: Strength and Conditioning 02:56 Fitness and Hunting: A Unique Connection 04:31 New Year's Resolutions: Sticking to Goals 05:19 Balancing Fitness and Life: Personal Stories 11:59 Workout Timing: Morning vs. Evening 16:02 Nutrition and Fuel: Eating Right for Your Body 37:38 Portion Control and Mental Tricks 39:31 Thermic Effect of Food and Meal Timing 41:20 Personalized Nutrition and Fasting 48:56 Listening to Your Body 50:05 Red Light, Green Light Training Approach 54:50 Notable Meals and Recipes 01:03:27 Final Thoughts and Social Media Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser

Are you browning your ground meat or steaming it?? The guys discuss improvements to their ground meat handling, cooking and moisture retention methods.  Danielle Prewett on browning meat: https://www.themeateater.com/cook/cooking-techniques/how-to-properly-brown-ground-meat Wild Game Cook thawing cup:  https://wildgamecook.com/product/wild-game-cook-cup/ Food52 on using baking soda to improve your ground meat: https://food52.com/blog/25923-internet-s-favorite-ground-beef-trick Andy’s Taco Seasoning Recipe  Ingredients: 1 lbs venison  1 onion - pick your favorite mine is a yellow sweet  1 lime  2 Tablespoons Butter  3 cloves of minced Garlic  Taco Seasoning Bulk Mix:  3 tablespoons - Salt 1 tablespoon - Pepper 1 teaspoon - Cayenne  3 tablespoons - Chili powder  2 tablespoons - Oregano 3 tablespoons - Garlic powder 3 tablespoons - Cumin 3 tablespoons - Paprika CHEATER - decide how much you want to make and use 1/2 Xtreme Texas Dust  and 1/2 Hardcore Carnivore Tex-mex  Directions:  Melt Butter in pan  Cook down Onion and Minced Garlic in pan (3-5 minutes Once Translucent, Set aside in a bowl  IN THE SAME PAN, Brown meat.  While the meat is browning, make taco wash. Squeeze the juice of one lime into the cup in a liquid measuring cup.  Add water to reach 3/4 cup in total liquid  Add in the seasoning, Andy recommends ¼ cup per pound (~50g) The more you add, the bolder it gets! Drain meat if liquid is present Add Onions and Drained browned meat back into the pan Add the Taco Wash  Bring to a boil and then pull the heat down to a simmer for 3-5 minutes. Stir occasionally  Remove from heat and serve on your favorite taco shells or salad  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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

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 MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 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 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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter

Local Food and Urban Farming with Jason Michael Thomas This episode of the Okayest Cook podcast features an in-depth conversation with Jason Michael Thomas, an Indianapolis-based urban farmer and chef, on the benefits of eating local, farming, and gardening. Recorded on location at Jason's urban farm in downtown Indianapolis, the discussion covers a variety of topics including the importance of connecting with nature through food, the advantages of starting a garden, and the impact of local farming on the environment and community. Jason shares his journey from starting in the food industry at a young age to embracing urban farming and educating others on the value of growing and consuming locally-sourced food. The episode also explores the challenges of modern agriculture, the concept of food as freedom, and practical advice for starting a CSA (Community Supported Agriculture) program. Additionally, Jason provides a unique recipe for walleye caviar, underscoring the joy of using fresh, local ingredients. AI Generated 'Chapters' 00:00 Opening Banter and Introduction to the Okayest Cook Podcast 00:26 First Guest Episode: On Location with Jason Michael Thomas 02:10 Jason's Journey: From Busboy to Urban Farmer 04:10 The Magic of Fresh Produce and the Urban Farm Experience 06:05 Starting Your Own Garden: Tips and Inspirations 08:44 The Importance of Eating Local: A Deep Dive 14:54 Exploring the Health Benefits of Local Foods and Honey 21:07 Supporting Local Farmers and Sustainable Agriculture 27:46 Navigating Organic and Local Options in Grocery Stores 30:55 The True Cost of Quality: A Deep Dive into Sustainable Dining 33:10 Challenging the Status Quo: The Case for Local and Sustainable Food 35:10 The Personal Health Journey: From Diet Choices to Gut Health 36:16 Building a Sustainable Future: Education, Access, and Personal Responsibility 38:02 The Power of Local: Embracing Community and Supporting Small Farmers 42:36 Urban Farming and the Joy of Self-Sufficiency 47:20 The CSA Model: Connecting Consumers with Local Farms 50:17 A Chef's Perspective: Crafting Exceptional Dishes with Local Ingredients 56:41 Closing Thoughts: The Importance of Local Sourcing and Community Engagement Find Jason:  https://jasonmichaelthomas.myshopify.com/ Instagram @jasonmichaelthomas Facebook: https://www.facebook.com/jasonxray Recipe Cure Walleye fish eggs in beet juice & kombucha vinegar & salt Serve on top of Soft scrambled egg in the shell (contact Jason for more 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 Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Cooking Wild Game: Tips and Recipes from Foam Fest 2023 Join host Chris Whonsetler on the Okayest Cook Podcast, live from the third annual Foam Fest at Horicon Marsh Archers. In this exciting episode, hear from various hunters and attendees as they share their favorite wild game recipes, from pickled deer heart and turkey leg chili to venison sliders and Lake trout fried rice. Learn cooking tips, unique preparation methods, and treasured family stories about wild game. Chris also thanks event organizers and sponsors while encouraging listeners to stay tuned for more and offers a special discount on knife kits from Outdoor Edge. 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 Keep tabs on Okayest Hunter https://www.okayesthunter.com/ https://www.instagram.com/okayest_hunter/ Use code OKC20 for 20% off a new knife from Outdoor Edge https://www.outdooredge.com/ AI Generated ‘Chapters’ 00:00 Introduction and Event Overview 01:22 Kevin’s Pickled Deer Heart 01:57 Joe’s Venison Tips 02:43 Anthony’s Turkey Leg Chili 04:17 Eric's Venison Sliders 04:56 Sydney’s Stuffed Mushrooms 05:25 Greg’s Simple Wild Game Tips 06:16 Patrick's Pellet Smoker Adventures 06:54 Joel's Venison Medallions 07:45 Noah's Venison Heart and Brisket 08:25 Matt's Turkey Leg Barbacoa Tacos 08:54 Chad's Venison Poppers 11:02 Bryce's Lake Trout Fried Rice 11:51 Vinny's Wild Game Meal Prep 13:12 Martin's Venison Kebabs 14:03 Luke's Dove Poppers 14:43 Tyler's Duck Recipe 15:09 Conclusion and Thanks 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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

In this episode, hosts Chris Whonsetler, Andy Heiser, Corey Cole and Colton Heiniger delve into the art and science of making different types of bread. From simple beer bread to intricate sourdough techniques, each host shares their unique tips, recipes, and experiences around baking bread at home. Learn about high-quality ingredients, various bread-making processes, easy methods to elevate your meals with homemade bread, and creative ways to enjoy and experiment with bread. AI Generated ‘Chapters’ 00:00 Introduction and Confusion 00:10 Bread Talk Begins 01:12 Welcome to the Okayest Cook 03:06 Bread Recipes and Techniques 09:04 Sourdough Deep Dive 15:28 Artisan Bread and Sourdough Starters 27:30 Toasting Artisan Bread 27:33 Experimenting with Flavors 28:08 Local Ingredients and Honey 29:00 Sourdough Starter Tips 31:26 Using Sourdough Discard 32:42 Artisan Bread vs. Sourdough 34:33 Bread Variations and Uses 38:19 Making Bread at Home 52:30 Recipes and Techniques 58:09 Wrapping Up and Community Engagement 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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Adventures in Pig Roasting and Texas Hog Hunts Join half the Okayest Cook podcast team, Chris Whonsetler and Andy Heiser, as they celebrate Chris's 40th birthday with an ambitious whole pig roast and dive into tales of a recent hunting trip in Texas. From navigating the challenges of smoking a large pig to the intricacies of spot and stalk, stand, and thermal night hunting for hogs, this episode blends culinary adventure with hunting escapades. Detailed discussions on techniques for injecting, brining, and cooking meats, as well as the dynamic experiences of hunting and meat preparation, make this a must-listen for food and hunting enthusiasts alike. Laura’s chicken business details!  County Corner Farm:  https://www.countycornerfarm.com/ https://www.instagram.com/countycornerfarm AI Generated ‘Chapters’ 00:00 Recording Begins: Setting the Scene 00:43 Reunion and Catching Up 01:15 Busy Lives and New Ventures 02:05 Food Talk: BBQ and Chicken Recipes 05:20 Elk Roast and Cooking Adventures 08:31 Travel Hunting: Tips and Stories 14:11 Texas Hog Hunt: Three Different Styles 28:51 Learning to Roast a Whole Hog 29:00 Preparing the Hog for Smoking 29:24 Smoking the Hog: The Process 30:17 Unexpected Challenges and Solutions 39:14 The Fire 46:49 Reflecting on the Experience 50:58 Final Thoughts and Future Plans 56:03 Recipe Tips and Tricks 01:01:31 Closing Remarks 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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Healthy Swaps and Home-Cooked Wisdom with Natalie Auer In this episode of The Okayest Cook, host Chris Whonsetler is joined by special guest Natalie Auer. They discuss home-cooked meals, share tips on making healthier swaps in your diet, and chat about the joys of cooking with wild game and home-raised ingredients. Natalie shares her experiences with switching to animal fats like bear and chicken, making homemade mayonnaise, and the benefits of using coconut aminos as a soy sauce alternative. They also talk about their love for gardening, the challenges it brings, and the satisfaction of nurturing their own food at home. Plus, Natalie provides a delicious fish taco recipe to try. Tune in for an insightful conversation filled with practical tips and tasty ideas for your kitchen. ~ 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 00:58 Discussing Today's Meals 03:04 Newsletter and Recipe Sharing 06:20 Natalie's Background and Cooking Journey 14:03 Homemade Ingredients and Cooking Tips 25:17 Switching to Animal Fats 31:57 Dreaming of Bear Encounters 32:05 Duck Fat Delights 32:50 Cooking Adventures and Cookies 33:46 Bear Hunting Fears 34:45 Rendering Chicken Fat 37:44 Experimenting with Bear Oil 39:12 Freezing and Rendering Fat 43:12 Healthy Swaps and Coconut Aminos 46:34 Homemade Sauces and Gardening 53:59 Fish Tacos and Cooking Tips 58:33 Conclusion and Recipe Sharing Find and Follow Natalie https://www.instagram.com/nda1017?igsh=MXM1M2Z6bXJ2ZHdrMg%3D%3D&utm_source=qr harvestingnature.com/natalie-auer 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 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: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

Game Day Eats: Game Day Recipes and Tips On this episode of the Okayest Cook Podcast, host Chris Whonsetler, joined remotely by Andy Heiser and Corey Cole, discuss their plans and food ideas for the upcoming big game. The conversation covers an array of topics, from Corey's experience with a 72-hour water fast to favorite meals and snacks for game day. They share various recipes, including arepas, pulled pork, smoked cheese dip, and unique sweets like candied fruit skewers. The hosts emphasize the importance of planning and preparing meals in advance to enjoy hosting without stress. Drinks, including margaritas and beer, also make the list with recommendations for perfect party pairings. The episode rounds off with a detailed little smokies recipe and a call for listeners to share their own Game Day food ideas. 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 Links mentioned in Episode: Midwest Fresh bacon jam: https://mwfresh.com/product/bacon-jam/?srsltid=AfmBOoqIEmOtT-nt0VXGj_kNilmnk2b9Y9K_aHEMN7-PtSvCNaZ32Qxq 00:00 Introduction and Casual Banter 00:55 Game Day Plans and Food Talk 01:12 Water Fast Experience 03:18 Meal Prepping and Arepas 08:20 Game Day Food Ideas 16:58 Favorite Drinks for the Party 21:33 Cheese Dips and Party Favorites 24:07 Exploring New Game Day Recipes 29:00 Game Day Party Food Disasters 30:13 Pulled Pork and Meatball Madness 33:54 Leftovers and Meal Prep Tips 36:44 Spicy Little Smokies Recipe 39:55 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 Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter

In the inaugural episode of the Okayest Cook podcast, host Chris Whonsetler and his fellow cooks, Andy Heiser, Colton Heiniger, and Corey Cole, dive into their backgrounds and the shared love for food, hunting, and self-sufficiency. They touch upon their personal stories, their journey to becoming better cooks, and how they plan to use the podcast to share experiences, recipes, and the joy of the hunting-cooking nexus with their audience. The episode also introduces the core pillars of the show: education, hunter-gatherer mindset, fitness, and commensality, promising an engaging mix of storytelling, practical advice, and a communal spirit aimed at elevating their cooking game and fostering a deeper connection with food sources. AI Generated 'Chapters' 00:00 Welcome to the Okayest Cook Podcast! 02:13 Meet the Hosts: Our Culinary Journeys and Love for Food 04:18 The Birth of the Podcast: From Cookbook Dreams to Podcast Reality 06:30 Introducing the Co-Hosts: Diverse Backgrounds, Shared Passions 14:59 Exploring Our Relationship with Food: Hunting, Cooking, and Beyond 19:47 The Core Pillars of the Okayest Cook Podcast 24:27 Late Night Rewards: Cooking Deer Meat 24:36 Creating Memories in the Wild 25:01 From Field to Table: A Lifestyle 25:13 Community Dinners and Self-Reliance 26:22 The Importance of Nutrition and Fitness 26:29 CrossFit and Hunting: A Synergistic Approach 27:33 Understanding Food as Fuel 27:59 The Value of Prepping Your Own Food 29:27 The Magic of Wild Game Protein 30:37 Questioning Processed Meats 32:55 The Power of Commensality 39:35 Building a Community Around Food 41:07 Connecting Through Cooking: A Call to Action

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

Snack Attack: Ultimate Guide to Healthy and Guilty Pleasure Snacks In this episode of the Okayest Cook podcast, hosts Chris Whonsetler, Colton Heiniger, and Andy Heiser delve into the world of snacks. They discuss healthy alternatives and transitional snacks that can help curb cravings without compromising on flavor. The team shares personal favorites and discuss preparing snacks from fresh produce, the benefits of protein-rich options, and some fun guilty pleasures. They also share a detailed recipe for a smoky ChexMix, ideal for those looking to mix fun with flavor. The episode emphasizes the importance of preparation and making smarter choices to balance indulgence and nutrition. For Dove Popper Sushi Recipe contact John Wallace - Wild Game Cook https://wildgamecook.com/ AI Generated ‘Chapters’ 00:00 Introduction and Podcast Welcome 00:57 Skyblast Questions and Snack Choices 02:24 Favorite Snacks and Recipes 11:55 Healthy Snacking Tips 25:50 Homemade Snacks and Sauces 28:13 Dehydrated Fruits: Love or Hate? 28:51 Freeze-Dried Fruits: A New Texture Adventure 30:06 Exploring Dehydration Techniques 33:17 Transitional Snacks: Healthier Alternatives 40:22 Guilty Pleasures: Indulging Wisely 48:21 Homemade Snacks: Recipes and Tips 52:02 Smoky ChexMix 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: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

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

Foraging Fundamentals and Culinary Adventures with Adam Berkelmans In this episode of the Okayest Cook Podcast, host Chris Whonsetler welcomes Adam Berkelmans, a recipe developer, cook, and contributor to Harvesting Nature. They delve into Adam's background, his journey in food and nature, and his extensive knowledge on foraging. Adam shares practical advice for beginners, tips on identifying and collecting various wild edibles and mushrooms, and emphasizes the value of integrating foraged foods into everyday meals. He also details a delicious seared chicken thigh recipe with hedgehog mushrooms, highlighting the ease and flavor of cooking with wild ingredients combined with domestic convenience. This episode is a treasure trove of information for anyone interested in foraging and adding a unique twist to their culinary repertoire. Follow Adam at https://www.theintrepideater.com https://www.instagram.com/the.intrepid.eater https://harvestingnature.com/ AI Generated ‘Chapters’ 00:00 Welcome and Introduction 00:48 Meet Adam Berkelmans 01:40 Adam's Culinary Journey 04:20 The Intrepid Eater 08:05 Notable Meals and Foraging Insights 13:38 Foraging Basics and Personal Stories 19:47 Mushroom Foraging Tips 33:18 Exploring Indigo and Saffron Milk Caps 34:13 Seasonal Mushroom Foraging 35:44 Preserving and Storing Mushrooms 37:18 Experimenting with Freeze Drying 38:11 Foraging for Wild Plants 43:34 Nutritional Benefits of Wild Plants 46:06 Dandelions: A Versatile Wild Edible 50:33 Cultural Perspectives on Foraging 55:33 Seared Chicken with Hedgehog Mushrooms Recipe https://www.theintrepideater.com/seared-chicken-thighs-with-hedgehog-mushroom-sauce/ 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

Sweet and Spicy Conversations with The Okayest Cook In this engaging episode of 'The Okayest Cook,' host Chris Whonsetler joins co-hosts Corey Cole and Andy Heiser to dive into the delightful world of desserts. They discuss family recipes, favorite local foods, and the fierce salty versus sweet debate. Featured treats include peanut butter pie, savory cobblers, and a detailed Oreo ice cream cake recipe. The trio also explores homemade goodies like vanilla pod ice cream, Thai lemongrass soup, and healthier gummy alternatives. Adding to the fun, they conduct a taste test of gourmet chocolates from Sochatti and review spicy confections such as spicy peanut M&Ms and Tajin-flavored gummies. The episode concludes with drink pairings for desserts and an exploration of unconventional sweet and spicy candies, making it a mouth-watering journey through diverse flavors and textures. AI Generated ‘Chapters’ 00:00 Family Memories and Introductions 00:32 The Okayest Cook: Host and Guests 01:14 Salty vs. Sweet Debate 02:31 Favorite Local Thai Food 05:30 Homemade Desserts and Family Recipes 09:25 Dessert Preferences and Controversies 15:46 Homemade Gummies and Healthy Sweets 19:04 Exploring Gourmet Chocolate 28:05 Cookies vs. Pies: The Ultimate Dessert Debate 28:51 Duck Fat Delights and Chickpea Cookies 29:42 Baking Adventures and No-Bake Treats 30:05 Holiday Cookie Traditions 30:34 Baking vs. Cooking: What's the Difference? 36:03 Ice Cream Preferences and Family Traditions 41:04 Homemade Ice Cream: A Step-by-Step Guide 47:59 Favorite Desserts to Share and Keep 54:58 Drink Pairings and Dessert Wines 58:09 Oreo Ice Cream Cake 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: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Celebrating One Year and 50 Episodes of The Okayest Cook Podcast In this milestone episode of The Okayest Cook Podcast, hosts Chris Whonsetler and Andy Heiser celebrate their 50th episode and one-year anniversary. They reminisce about the past year's highlights, their favorite episodes, memorable guests, and the evolution of their cooking skills. They discuss recent meals, share personal growth in the kitchen, and set new culinary goals for the upcoming year. Additionally, they touch upon valuable lessons learned and even plan for upcoming endeavors such as mastering sausage making and the transition to stainless steel cookware. 00:00 Introduction and Celebratory Milestone 00:55 Reminiscing on Past Episodes 01:55 Recent Culinary Adventures 06:34 Reflections on Podcast Journey 23:22 Importance of Quality Ingredients 29:59 Embracing Recipe Flexibility 30:57 Mastering Meal Preparation 31:54 The Importance of Sides 32:32 Confidence in Cooking 34:18 Future Cooking Goals 34:30 Sausage Making Adventures 37:21 The Art of Writing Recipes 43:11 The Power of Stainless Steel 45:58 Essential Kitchen Tools 57:12 Reflecting on a Year of Growth ~ 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 Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser

Exploring Foraging and Offal with Alan Bergo In this episode of the Okayest Cook podcast, host Chris Whonsetler and co-host Andy Heiser welcome foraging expert and chef Alan Bergo. The conversation kicks off with discussions on a variety of unique culinary endeavors, from homemade truffle oil and innovative uses of venison to the intricacies of foraging wild plants like nettles and ramps. Alan provides an in-depth look into the recipes and techniques from his book 'Flora,' shedding light on traditional and innovative ways to use wild ingredients. The episode also dives into the world of organ meats, discussing delectable preparations of heart, tongue, liver, and kidneys, as well as the value of often-overlooked parts like venison feet for making stock. Alan teases his upcoming books on meat, promising more insightful and traditional culinary wisdom. Whether you’re a seasoned chef or a novice forager, this episode is packed with valuable tips and fascinating discussions on the art of wild cuisine. Find Alan: Web: https://foragerchef.com/ Social: https://www.instagram.com/foragerchef/ The Forager Chef's Book of Flora: https://www.amazon.com/dp/1603589481?ref=ppx_yo2ov_dt_b_fed_asin_title Mentioned in Episode: https://trufflecart.com/ ~ 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 Technical Difficulties and Introductions 00:38 Meet Our Special Guest: Alan Burgo 01:24 Culinary Adventures and Experiments 05:21 The Truffle Talk 15:24 Foraging and Wild Plants 35:20 Fermenting Ramp Leaves: A Siberian Tradition 36:24 Creating Ramp Steak Sauce 37:06 Future Projects: Upcoming Books 39:01 Cooking with Organ Meats: Heart, Tongue, and More 50:17 Making Stock from Venison Feet 55:25 Liver and Kidney Recipes 01:02:30 Scrapple and Sausage: Utilizing Offal 01:05:56 Conclusion and Where to Find More 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

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: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto

The Art and Soul of Heirloom Recipes: Preserving Culinary Memories In a heartfelt exploration on the Okayest Cook podcast, hosts Chris Whonsetler and co-hosts delve into the emotional and cultural significance of heirloom recipes. They share personal recipes that span generations, including unique dishes such as a white roux-based macaroni and cheese, calico beans reminiscent of family gatherings, Grandma Cole's red apple butter, and more. The discussion underscores the importance of preserving these recipes, not just for their taste, but as a vital link to family history and memories. A special focus on apple butter making illustrates the tradition's nuances, from choice of apples to the final spread that fills jars with flavors of the past. Encouraging listeners to submit their heirloom recipes, the hosts aim to foster a community celebrating culinary traditions. The episode emphasizes cooking as an act of love and remembrance, urging the documentation of these recipes to keep family stories alive through food. A call is placed to all listeners to write out your recipes for your personal history preservation and to mail a copy to Okayest Cook in exchange for a shout out and merchandise. Recipes can be mailed to 212 W. 10th St. STE A290 Indianapolis IN 46202. AI Generated ‘Chapters’ 00:00 Kickoff with the Okayest Cook Podcast Crew 00:39 Grocery Bag Carrying Contest: A Hilarious Debate 01:49 Diving into Heirloom Recipes: A Journey Through Time 02:42 Meals of the Week: From Vintage Venison to Sous Vide Steaks 05:55 The Art of Jerky: A Future Episode Tease 10:42 Special Guest Suggestions and the Power of Cooking Inspiration 12:24 Heirloom Recipes Unveiled: A Deep Dive into Family Cooking Traditions 12:41 Unpacking Family Cookbooks and Handwritten Recipe Treasures 15:26 Sharing Personal Heirloom Recipes and Emotional Connections 32:52 The Art of Fish Frying and Family Traditions 33:20 The Dilemma of Walleye Fishing vs. Turkey Hunting 34:36 Heirloom Recipes and the Joy of Cooking for Community 36:21 The Emotional Power of Food and Family Recipes 39:45 Preserving Recipes: The Struggle with Handwritten vs. Digital 46:31 Creating Heirloom Recipes for Future Generations 58:25 The Challenge and Charm of Handwritten Recipes 01:03:18 Grandma Cole's Apple Butter Recipe Reveal 01:07:19 A Call to Action: Share Your Heirloom Recipes G-Ma Cole’s Apple Butter Step 1: Make Apple Sauce: ½ Bushel Jonathon or Ida Red Apples yields (35  ½ pint jars + 5 pint jars) 1. Quarter and core apples.  Cook in large kettle until mushy. 2. Run through Foley Food Mill to get apple sauce. *Food Processor or Blender will work well also but you will need to peel   apples first before cooking. Step 2: Make Apple Butter: (8 pints)     *To make lesser amount, always use 1 cup sugar per 2 cups applesauce 12 c Applesauce 6 c Sugar 2 ½ c (3/4 lb) Red Cinnamon Candies (Red Hots) 1. Mix altogether in microwave bowl. 2. Microwave on High, 30 minutes (Stir halfway thru) 3. Let stand 10 minutes, then can. 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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

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 MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 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 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

Childhood Meals and Culinary Memories In this episode of the Okayest Cook Podcast, host Chris Whonsetler and his co-hosts Colton Heiniger, Corey Cole & Andy Heiser discuss cherished childhood meals and food experiences. They talk about cooking with family, favorite childhood meals like beanies and weenies, potatoes and onions and fluffer nutters. They also reflect on the significance of food in shaping memories and how those experiences influence their current cooking practices. The episode delves into themes of food security, economic constraints, and how childhood eating habits shape future culinary endeavors. AI Generated ‘Chapters’ 00:00 Introduction and Banter 00:44 Time Travel Debate 03:04 Childhood Staples Discussion 03:32 Venison Pinwheel Experiment 05:28 Family and Food Memories 08:36 School Lunch Stories 19:01 Food Deserts and Economic Realities 27:39 Throwback to the Eighties 28:23 Sunday Nachos and Family Traditions 28:45 Uncle Bobby's Legendary Cookouts 29:53 The Mystery of the Food Source 31:15 Neighborhood and Community Feasts 32:05 Childhood Food Memories and Staples 36:47 Passing Down Food Traditions 38:19 Introducing Kids to New Foods 41:53 Cooking with Family 47:21 The Importance of Knowing Your Food Source 48:45 Recipe: Potatoes and Onions 53:36 Childhood Meals and Their Impact 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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

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 MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 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 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

The Okayest Cook Podcast: Culinary Adventures in Pasta Join host Chris Whonsetler and co-hosts Corey Cole and Andy Heiser for a mouth-watering episode all about pasta. The trio dives into discussions on pasta vs. sauce debates, nutrition, and Andy's Italian culinary adventures. Learn tips and tricks for perfecting dishes like Cacio e Pepe with fresh pasta, butter, and Parmigiano-Reggiano cheese. They also explore a rich pasta recipe with butter, oil, and cheese, discussing wine pairings and how to add a twist with ground venison. Whether you're a seasoned chef or a kitchen newbie, there's something for everyone in this flavorful episode. AI Generated ‘Chapters’ 00:00 Introduction and Black Eyed Peas Banter 00:44 Skyblast Questions: Food Preferences 02:30 Weekly Food Highlights 09:03 Pasta Talk: Homemade and Italian Experiences 16:05 Pasta Making Techniques and Tools 29:27 Pasta Shapes and Their Impact 29:56 Pasta and Personal Memories 32:27 The Essential Role of Bread 36:15 Sauce Preferences and Dietary Changes 42:06 Cooking Pasta Perfectly 48:36 Fresh vs. Dehydrated Pasta 51:39 Cacio e Pepe Recipe 58:21 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 Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter

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 MEAT!: https://bit.ly/4ho5a4r Hedley & Bennett: https://hedley-and-bennett.sjv.io/EEzBq2 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 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

Cooking Steak: Tips, Techniques, and Chimichurri Recipe In this episode of the Okayest Cook podcast, hosts Chris Whonsetler, Andy Heiser, Colton Heiniger, and Corey Cole delve into the intricacies of cooking steak, discussing everything from processing wild game to the art of seasoning and cooking techniques. The team ranks their squeamishness levels when it comes to processing game, shares personal anecdotes, and explores different methods of cooking steak, including sous vide, cast iron skillet, and charcoal grilling. Special focus is given to the importance of letting meat rest, using the right amount of seasoning, and the benefits of tying steaks for even cooking. The episode also introduces a special chimichurri sauce recipe, highlighting its compatibility with steak and advising on the preparation for the best flavor. Additionally, they touch upon the partnership with Outdoor Edge and offer a discount code for listeners. The conversation wraps up with a call to listeners for tips on reheating steak and sharing their own recipes. Outdoor Edge 20% off Discount Code - OKC20 AI Generated ‘Chapters’ 00:00 Kicking Off with Some Banter 00:25 Welcome to the Okayest Cook Podcast 00:35 Ranking Squeamishness Among Hosts 01:36 Field Dressing Tales and Tips 08:00 Diving Into Delicious Steak Preparations 19:12 The Art of Dry Aging and Meat Preparation 29:17 Unlocking the Secrets of Meat Aging 29:34 The Art of Butter Casing and Wax Aging 31:01 The Science Behind Meat Tenderness 33:10 Exploring Wet Aging Techniques 34:31 Seasoning Strategies for the Perfect Steak 38:35 Mastering the Cast Iron Skillet 43:53 The Sous Vide Revolution: A Game Changer in Cooking 55:02 Elevating Your Steak Game with Chimichurri Sauce 59:55 The Quest for the Perfect Reheated Steak Colton’s Chimichurri Recipe  1-2 minced garlic cloves 1 cup parsley 1 cup mint 1 minced chili pepper 2-3 tbs white wine vinegar (for a classic take use red wine vinegar or use lime juice) ½ cup olive oil Salt & pepper to taste Directions: Finely chop up all solids, do not blend Slowly incorporate olive oil Marinate in fridge for at least an hour before use Cheater Tips - use Spiceology Greek Freak 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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

The Ultimate Casserole Discussion In this episode of the Okayestest Cook Podcast, host Chris Whonsetler and co-hosts Andy Heiser, Corey Cole & Colton Heiniger dive into a lively discussion about casseroles. They share personal experiences and favorite recipes, including hash brown casserole, beefy mac, and a pasta-less lasagna. The group talks about the communal origins of casseroles, variations in serving methods, and different types of dishes used. They also debate the definition of a casserole and even touch upon blanching vegetables and many more crazy off topic tangents. Listeners are encouraged to share their own casserole recipes, and Chris ends the episode with a detailed egg bake recipe. AI Generated ‘Chapters’ 00:00 Awkward Start and Introductions 00:53 Dog Stories and Floor Food 02:23 Casserole Talk Begins 03:11 Moink and Air Fryer Discussions 07:36 Poke Bowls and Casserole Definitions 14:54 Favorite Casserole Recipes 25:16 Casserole Meal Prep Tips 25:59 Casserole Swap and Community Cooking 30:16 Casserole Dishes and Cooking Methods 32:20 Debating Casserole Ingredients and Techniques 37:00 Favorite Casserole Recipes and Tips 52:26 Egg Bake Recipe 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 Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com