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: https://www.instagram.com/huntavore Apple Podcast: https://podcasts.apple.com/us/podcast/the-huntavore/id1403496684 ~ 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/72muABGeQEwouHG9Uws6Kd?si=b5f7e0c6ccad453f Link to Canned Salmon: https://www.senasea.com/products/smoked-salmon-tin-copper-river-combo Link to Amelias Episode: https://open.spotify.com/episode/6e7YHABbqsSzHIdXMNjzDg?si=ef82e7fb6de84e05 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/wild-game-wednesday/venison-shank-pockets 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: [email protected] Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto