Episodes

  • Conversation With Cowboy Chef Mike Newton Pt 3
    Nov 5 2021

    Part 3 of my conversation with Cowboy Chef Mike Newton.
    Season 8 Masterchef contestant and a true Texan.
    We talk about Thanksgiving, Christmas presents, how we grew up as kids and the restaurant.


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    17 mins
  • Cowboy Chef Newton on Covid and the Ugly Kitchen Pt2
    Oct 30 2021

    My ongoing phone interview with Cowboy Chef Mike Newton.
    We talk about supporting his community during COVID and of course the Ugly Kitchen.
    Chef Newton has been on Masterchef Season 8, as well as other Food Network series.
    A good friend and as always a Texan with a few tails.

    Support the show (https://www.patron.com/ChefMikeMoses)
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    14 mins
  • Thanksgiving with Cowboy Chef Mike Newton Pt1
    Oct 26 2021

    I recently had a chance to chat with Cowboy Chef Newton about many things and in this episode, we chat about Thanksgiving memories.
    I have known Chef Newton for many years and even though we come from different backgrounds, our hopes and dreams are the same.  Sure he cusses more than me, but I attribute that to being from Texas.
    Enjoy part 1 of my interview withe MasterChef Newton.

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    14 mins
  • Supply and Demand the Rising Cost of Food
    Oct 15 2021

    In this podcast, we're going to look at the rising cost of food. It's a scary fact that food prices are increasing. I know I just got back from the grocery store, 100 dollars does not go as far as it did a month ago, partially the cause of the global pandemic and the ripple effect of lockdowns and staff shortages. But it's not an arbitrary decision by the suppliers to up the prices. Many factors affect the cost. For example, raw materials less were produced during the first, second and third waves of the pandemic because not as much as being bought.

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    8 mins
  • Chef Mike Moses Podcast Sous Vide Cooking
    Oct 10 2021

    Sous Vide Cooking. It's a cooking technique that utilizes precise temperature control to deliver consistent quality results. High-end restaurants have been using Sous Vide cooking for years to cook food to the exact level of doneness desired every time. Let's look at Sous Vide and some misconceptions.

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    10 mins
  • The Story of The Donair with guest Lindsay Wickstrom
    Sep 30 2021

    Unique to Halifax the Donair is the official food of the city. I have fond memories of my first Donair and Lindsay Wickstrom shares with me how she wrote Book of Donair.

    Support the show (https://www.patron.com/ChefMikeMoses)
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    14 mins
  • A Maritime Lobster Boil 2000 miles from the Atlantic
    Sep 18 2021

    I had the opportunity to cook a traditional Maritime Lobster Boil at the Double N Ranch in Texas.  This is the Home of Masterchef contestant Cowboy Chef Mike Newton.
    The story of how we became friends and some of the chores that have to be done every day.
    I'm still looking for that BIG Steak.

    Support the show (https://www.patron.com/ChefMikeMoses)

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    8 mins
  • Walleye in my 1980 Honda Prelude
    Sep 12 2021

    In the 1980's I was up in Northwestern Ontario. Bush country.
    Fishing for Walleye and getting around in my Honda prelude.
    Some lessons were learned as a young 20-year-old, and how to cook a proper fish chowder, the second time.

    Support the show (https://www.patron.com/ChefMikeMoses)

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    10 mins