Mad Meikles Podcast 7

In this episode of the Mad Meikles Podcast Sheane and Heath discuss their love of hacking. Now before you reach for the phone to turn them in and collect the reward, they aren’t talking about computer hacking they are talking about the fine art of repurposing things into something that they weren’t originally intended for.   http://madmeikles.com/wp-content/uploads/2016/04/Mad-Meikles-Podcast-7.mp3Podcast: Play…

Ancho chilli sliders

I had an epiphany of sorts. Either that our I just caught up to the rest of society. I grew up in cattle country.  A place where farmers loved their cows almost as much as their wives and beef was the staple of every household for pretty much every meal. Those day’s are fast disappearing,…

The Art of Drying Food

When Weston Products offered to sponsor a giveaway on our site of their 6 Rack Digital Dehydrator I was excited, but when they said they were going to send me one to try out and review I became nervous. What if I didn’t like the thing? I mean I have 4 dehydrators that I use…

Mad Meikles Podcast 6

In this episode of the Mad Meikles podcast Heath and Sheane discuss cookbooks. From the pivotal cookbooks that helped influence their cooking styles to their go to reference cookbooks. Links to many of the books below.    Putting Food By                                 …

Pork Lemonato

Over the weekend I had a bit of extra time to cook. And with cooler weather outside and in, I had a hankering for something warm, simple and earthy. Armed with lemons, a few eggs and a slab of pork belly, I came up with a pork dish worthy of the cravings. The only problem…

Braised Veal shank

There is something simply satisfying about braised meat. I remember the first time I had Osso Buco, I was with my wife in a trendy restaurant, and to this day I can almost taste the rich sauce oozing from the meat into the delicate potato risotto. I have many times tried  to re-create that moment,…

Mason Jar Sauerkraut

  Almost every culture has some sort of fermented cabbage dish. This is because in the time before refrigeration and canning this was the best way to preserve the harvest for the winter. Over time it sometimes became associated with that culture at the most basic level. When you think of Korean food bet you Kimchi…

Chicken Giouvetsi

Giouvetsi oozes comfort food. Earthy and simple, it is one of those dishes that when you push the plate back, you realize that you have over-extended the limits of your stomach. Even as I sit here now, the specimen I just photographed desires to be eaten. Regardless of it’s addictive powers this is a dish…

Plum Crisp

This was standard fare in my household growing up. Usually inundated with guests for Sunday lunch, this was a dessert that was easy to make and was always a crowd pleaser. Our family recipe is a modified version of the apple crisp recipe in the  “More-with-less” cookbook. What you need: [For the Filling] 1 kg sliced…

Fermented refrigerator pickles

A great way to introduce you to the concept of fermentation is to re-introduce you to something that is, I’m sure, an old friend…the pickle. In his wonderful book called The Art of Fermentation by Sandor Ellix Katz defines fermentation in regards to food as: “…the transformation of food by various bacteria, fungi, and the enzymes they produce….