Episode 74 - Escaping the Kitchen Rut with Nick Otto

Breaking Culinary Ruts: From Midwest Kitchens to Global Flavors
In this episode, Chris Whonsetler is joined by culinary enthusiast and fellow food podcaster, Nick Otto, to discuss and share insights on handling getting out of kitchen ruts, from simple technique changes to over the top showstoppers. They explore ideas like making kebabs, pastrami, and regional favorites such as pasties and bulgogi. They highlight more adventurous culinary endeavors like tartar and carpaccio, emphasizing a balance between simple tweaks and elaborate preparations for venison and other meats. The episode promises to shift how you think about wild game cooking and inspire fresh ideas for your kitchen adventures. Packed full of tips, humor, and shared personal experiences, the episode ends with a promise of more to come in part two.

Find Nick:
Instagram:   / huntavore  
Apple Podcast: https://podcasts.apple.com/us/podcast...

~ Support Okayest Cook by grabbing some of our new merch!
https://shop-okayestcook.square.site/
Shopping with our favorite brand via affiliate links is also a huge help ~
Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR
MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r
Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2
Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq
Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr
~

Chapters:
00:00 Introduction and Casual Banter
00:34 Welcome to Michigan: Meet Nick Otto
01:15 The Joy of Face-to-Face Conversations
02:27 Processing Deer and Making Sausage
03:06 Notable Meals: Sicilian Short Ribs and Tinned Salmon
06:52 Tinned Fish Tasting: Salmon and Tuna
16:04 Breaking Down Deer: From Quarters to Meals
17:02 Overcoming Kitchen Ruts: Tips and Tricks
28:50 Exploring Deli Meats: Pastrami and Roast Beef
33:11 Exploring Pastrami and Cured Meats
33:50 The Art of Meat Aging with Umai Dry
35:11 Challenges of Using Residential Refrigerators for Meat Drying
36:22 Sharing Salami and Sujuk Experiences
41:05 Making Pepperoni and Other Cured Meats
41:49 Steak Adjacent: Kebabs and Hand Pies
48:52 Innovative Meat Dishes: Euros and Bulgogi
56:55 Tartar and Carpaccio: A Culinary Adventure
01:03:14 Wrapping Up and Looking Forward to Part Two

Mentioned in Episode:
Sena Sea Episode: https://open.spotify.com/episode/72mu...
Link to Canned Salmon: https://www.senasea.com/products/smok...
Link to Amelias Episode: https://open.spotify.com/episode/6e7Y...
Link to Amelias: https://ameliasbread.com/
FishWife Link: https://eatfishwife.com/
UmiDry: https://www.umaidry.com/pages/huntavore
Outdoor Edge Wild Game Wednesday Pockets: https://www.outdooredge.com/blogs/wil...

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    / @okayestcook  

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