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What WEIRD recipes do you have in your family, loyal Theorist? Some sort of strange pasta dish? A questionable Jell-O? Or what about a mysterious meatloaf? Today we’re looking at some of the most unique recipes from team Theorist all culminating in MatPat’s 100 year old (secret) family recipes.
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*📜 Recipes from the Episode*
*Kielbasa Cabbage Soup (Matt Recipe):*
1 table spoon oil
1 pound kielbasa sliced thinly
1 tablespoon garlic minced
3 ribs celery chopped
1 onion chopped
1 head cabbage chopped
¼ teaspoon red pepper
1 teaspoon dried thyme
1 teaspoon dried basil
4 cups 32 oz tomato sauce
4 cups chicken broth
1 teaspoon black pepper
2 bay leaves
2 tablespoons brown sugar
*Fried Baccala (Stephanie Recipe):*
4 cups all purpose flour
2 cups lukewarm water (more or less as needed)
1 packet dry yeast
1/2 teaspoon sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
oil for frying
anchovy fillets in oil
steamed baccala’, cut in small pieces
OR include your own fun ingredients like Nutella, Marshmallow, etc. Get wild!
*Ajiaco (Gerardo Recipe):*
6 to 8 Cups of Water in a pot
1 Chicken Breast
half a pound of Criolla potatoes (or 3 yellow potatoes)
half a pound of Sabanera potatoes (or 3 white potatoes)
half a pound of Pastusa potatoes (or 3 red potatoes)
Guasca (herb)
Cilantro
Long Green Onion
1 Ear of Corn
Half a pound of green peas (optional)
Garlic
Salt
*Charquican (Nicole Recipe):*
1 yellow onion
4 scallions, in rings. Keep some of the green parts for the final dish decor (optional!)
1 pound of ground beef (or beef steak in cubes)
1/3 of a Butternut Squash, peeled, in cubes
Can of 100% Pure Pumpkin (you are gonna need around 15 oz)
10-12 small red potatoes, peeled, in cubes (or the same weight/amount as the Butternut Squash + Pumpkin you are using)
1 teaspoon of oregano
1 teaspoon of cumin
1 teaspoon of onion powder (optional)
1 teaspoon of garlic powder
1 teaspoon of Paprika
1 Beef broth cube
Vegetable broth, 32 fl oz
16 oz of frozen Mixed Vegetables
1 Tablespoon of butter
Eggs (1 per person, optional)
Salt, Pepper, and Olive Oil to taste
A BIG POT + A pan (for the eggs)
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*Credits:*
Writers: Matthew Patrick and Santi Massa
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#Recipe #Recipes #Cookbook #Family #FamilyRecipes #Polish #Italian #ItalianFood #Soup #Pierogi #Theory #FoodTheory #Matpat #LiquidIVPartner
This one’s for you grandpa. Hello Internet, welcome to food theory the show that fills your stomach and your heart after so many years online It really feels like there’s not a lot left that you have to learn about me and yet Did you know that I actually come from a Polish family?
Yeah, it’s not something you’d expect from a Matthew Patrick, but it’s true Polish Czech and Slovak It’s not really something that I think about myself all that often and yet I grew up with polka parties playing in my grandparents house munching down on pierogi and kolaczki
Foods that are spelled with way too many consonants next to each other You know that you’re dealing with a serious dish when you see the letters C Z and K all mixed together that right there That’s a Polish dish, but as a picky eater growing up
I was scared of a lot of those traditional family foods pots stewing all day filled to the brim with cabbages kielbasa’s Sauerkraut sour soups with pungent smells that seeped into every fabric of the house They were always there hanging out on the stovetop, but I never really would eat them heck
I would barely even try them they were just weird no my meals typically tended to stay squarely in the standard American diet burgers pizza fries, but a little while back I came across a number of recipes that were given to me by my late grandfather
Well technically he left them to Stephanie because he knew just how bad I was in the kitchen They’d been sitting in a closet hanging out in an accordion folder So we decided to take him out and put him into a cookbook so they’d be easier to save but never really had an intention
To do anything with them. I mean who really wants to take a day and make a bunch of cabbage soup, right? Well, you know what today I do this episode is something that’s been on my mind a lot lately thinking about memories family legacy impact
Maybe it’s because we’ve been going through and crossing off all these episodes on my to-do list And it’s just gotten me to think further and further back and when I stop and actually assess it I’m not really connected to that family history anymore I mean I pull out the cookbook and I can’t
Even pronounce half the dishes that are inside of this thing I can’t even pronounce this. This is kreplach. Luckily. We have the power of editing on our side voiceover Just just move your mouth and then you can put it in effort. Yeah, here we go
This is one of my grandpa’s favorite paczki recipes right here. Wow, isn’t that amazing? Don’t you love paczki? Oh my gosh paczki It’s my favorite, right? It’s almost my favorite food. I could say it all day paczki paczki paczki paczki. There it is
I know I know it’s like I’m fluent or something but in all seriousness One of the things that struck me recently was that as an only child without me cooking these recipes without me passing them on They disappear that part of my heritage just goes away and so weird or not
I kind of owe it to myself and my grandfather to everyone before him to keep those recipes alive cabbage or no cabbage But I gotta admit one of the reasons why I haven’t dove into this is because when I was a kid I was scared of a lot of the recipes
I didn’t actually eat a lot of my grandparents cooking back in the day because I always smelled weird But I think since being a kid my flavor palette has really grown and my appreciation of different Ethnicities of food has really expanded a lot
So I think I’ve evolved enough as a human being to test out some of my grandpa’s favorite recipes And I’m not the only one I’ve invited some other members a team theorist including editor Gerardo graphic artist Nicole And of course Steph to join me and cook in some
Of their own family recipes that way we can all take some time to Connect with our past and see whether keeping these family recipes alive is the tradition that’s outdated Whether there’s some kind of magic hidden inside those long-forgotten cookbooks So where does the tradition of family recipes really come
From you would think that we’ve been passing down Recipes for as long as we’ve been around on the planet Remember that our early days were more hunt-kill eat unless I wonder if that mammoth is gonna partner well with some pomegranates We only actually started cooking with fire around
780,000 years ago that sounds old well remember mankind is like 2 million years old and if you thought recipes would follow soon after Well, you’d be wrong we can assume that they were passed down through word-of-mouth
But as far as written recipes go we’re gonna have to fast-forward just a wee bit a couple Hundred-thousand years or so to in the concept of reading and writing was invented the oldest written recipes known to us date back to 1730 BC and include ingredients for about 25 stews
And broths as well as some basic cooking instructions There’s even suggestions in there for presentation Just imagine a four thousand year old Gordon Ramsay chiseling out how to prepare a lamb stew into a slab of rock But even then recipes were a far cry from what we’re used to today
They were written more narratively because they were typically dictated to the person who was actively doing the chiseling But there was still something else standing in the way of family recipes being passed down after this Literacy wasn’t exactly the best rare were those that knew how to write and
Even rarer were those who could read not only that Mass-printing was not a thing so it was fairly costly to make cookbooks That’s why the earliest cookbooks were actually for royalty the first modern cookbook was published in 1390 for King Richard the second so that his servants
More than likely would cook the recipes for him Don’t really see old rich there thrown on an apron and getting down in the kitchen But finally a couple centuries later with the advent of mass printing literacy rates started to rise and the luxury of cookbooks started to wane
As more and more common folk were trying to get their hands on them cookbooks then Continued to evolve until we finally started getting the modern cookbook in the 19th century But the best thing about people learning to read and write was that they could start recording their own
Personal recipes and techniques allowing them to develop their family recipes in order to pass down from generation to generation That’s what makes these things so special. It’s the fact that they become inextricably linked to the family itself their heritage their culture
But as time has gone on things like family dinner with multiple dishes and hours of preparation It’s becoming harder to have for most of us We get back home from work and we have to scramble to make something quickly for our families or get in the car and just
Drive to the Olive Garden to feast on a basket of breadsticks over time At least for me the history in these recipes has become forgotten neglected relegated to just a dusty shelf in the kitchen I have never made any of these before now
You can atone you can atone for your past and be ready to embrace your family heritage Yeah, that’s I mean sad that it’s coming so late in the game, but I’m excited to finally tackle these favorite soups So here we go This is the kielbasa and cabbage soup
Which is basically a whole lot of kielbasa a whole lot of cabbage and Some soup and the soup like it is basically what you see on the tin there’s not a whole lot of explanation needed there and then throw them in the pot to steep saute
Simmer since soup to soup whatever whatever cooking process happens to turn ingredients into soup. That’s what we’re gonna do. So since this is a food channel I feel compelled to clarify that when it comes to soup making you simmer which involves cooking the ingredients in a liquid just below boiling
That is the primary method of cooking soup But as we began to prepare the ingredients to start our souping there was one thing that kept nagging at my mind Here’s my question stuff. Yes. Do you enjoy the smell of your own farts? Just in case you’re wondering where that came from clearly
It was the cabbage cabbage makes you stinky and when you’re prepping to eat a whole head of cabbage as part of your family soup Recipe you batten down the hatches for some serious smell. There is a silent but deadly gene. I got that
It’s pretty odiferous this coming up as you’re like one of your last ever food theories because you like basically nothing matters anymore There’s there are no steaks in this show at all. There is a lot of kielbasa No steaks if I’m going out. I’m going out with a bang and a toot
Plumbing your family’s past you’re just gonna make sure that everything is accurate. I know I’m not plumbing the past. I’m cleaning the pipes So I think the kielbasa is brown You’re welcome friends for the deep matpat lore that obviously you’ve been craving all these years cuz personally I find my I think my
Farts smell pretty nice They’re kind of silent but deadly Yeah from an outsider’s perspective I said do you like the smell of your own parts are also No on both counts and Dude, you’re my best friend. We are best friends, but you can clear her. It’s pretty powerful
I think I inherited it from my mom. Yeah, I think inherited it from my grandpa Who ate a lot of cabbage so with our stove and our bowels working hard? It’s time to go check in with our other team members, huh?
We got editor Gerardo who’s making the traditional Colombian dish ayako another family soup But this one the hundred percent less cabbage instead You’re looking at chicken three different kinds of potatoes and a unique herb known as kiska and the ingredients not easy to find
Stateside some that Gerardo took personal offense to but it’s not the same man. It’s you just have to feel it going a little further Down geographically. We have Nicole making charquican from Chile and that’s Chile the country not chili the dish In fact, this dish contains no chili instead. It
Contains potato pumpkin corn and most importantly charqui What’s charqui you ask and why does it sound like I coughed in the middle of saying the word jerky? Well because they’re one in the same In fact jerky is derived from the word ch’arki in
Quechua the indigenous language family from the Andean region of South America But perhaps the craziest thing about Nicole’s dish is that she’s going purely off memory from a very long time ago I haven’t tried this recipe in over 16 years
Since I was like 19 or something. I don’t even remember how it tastes. I just Remember slight memories of this dish But yeah I am pretty excited if I tried going off book for the recipe that we’re preparing this episode would have just been me running around
16 minutes with smoke detectors going off good on you Nicole but back to our kitchen where it’s time for us to get started on The final dish of the day Stephanie’s Bacala fritters So now that my family recipe is on the stove
It’s time to switch over to Steph and take the fish out of the bathtub yeah, exactly my family recipes when I’m very excited about and it actually takes a Combination of two of my other favorite family recipes and brings them together the two family recipes that I really wanted to kind of
Try to incorporate into this episode. We’re one my family’s fried dough recipe, which is basically just fried pizza dough You can do it savory. You can do it sweet. You can sprinkle it with powdered sugar
It’s like the best thing I’ve ever eaten in my life and it’s but it’s suit. It’s too easy It’s like kind of too simple. Yeah easy mode on the other end of things. I wanted to incorporate my Dad and my grandma’s Bacala recipe. So Bacala if you’re not familiar with it is
Dried salted cod you buy it outside of the refrigerator section It’s literally like a salted preserved fish and it comes in this big slab. Do you buy it? Where are you finding? Yeah, you can buy it at some specialty grocery stores. We
Get it the Asian grocery store because they also use salt dried salted fish It’s the same kind of thing. It’s also in South America. It’s in Mexico I mean everybody had like has versions of Bacala and so it’s it’s actually like not that uncommon But it’s pretty uncommon in the US
So we got some and the way that you prepare it is first you have to get all the salt out before you can actually Use it and you could do that by just putting it in a big pot and leaving it to soak for a while
But if you’re doing it the real grandma way you soak it in the bathtub for 48 hours And so that’s what we did. We took it downstairs to the office We chucked her in the bathtub and you know
You change the water every few hours and stuff like that and it comes out water every few hours Well, you wouldn’t sit in a bathtub for more than a few hours with the same water That would just be unhygienic in any case this high-maintenance slab a salted fish is the key ingredient
And for those of you wondering why we’d buy a salted fish just to remove all the salt in a bathtub It’s because the salt is actually used as a preservative not for flavoring So the idea is to rehydrate it to remove the salt so you can reseason it into whatever you’re cooking
It’s a very demanding fish, but Steph assured me I had to wait and judge for myself. It’s deep-fried. It’s amazing It comes out this like awesome golden brown I think I’m gonna have like the winning recipe of the day and also honor my ancestors appropriately Sorry
Can I just call out the fact that at no point throughout this episode has this ever been a competition and then Stephanie starts talking and all of a sudden there’s clear winners and losers with our Ancestors Stephanie, I don’t know what you’re talking about
Our ancestral recipes. You’re like, I’m gonna win. It’s not a competition Is it not though? Stephanie’s Italian side is showing hard in this episode But in all honesty once we started cooking and trying the components her recipe was delicious before you go for it
I’m gonna take a little bite of this guy. Yeah It’s really good, oh, that’s pleasant. Mm-hmm. That’s a really nice texture Okay, gotta admit I was getting pretty hyped for this one But then I remember that smack-dab in the middle of that delicious dough
We were gonna be putting a bunch of salted fish. Yum I decided to mix it up just a wee bit from that and make some with Nutella and marshmallow Not to knock the family recipe or anything, but you know if I’m frying dough
I’m making it into the most delicious donut fair food thing that I can create But just by looking at these things you could tell that they were gonna be delicious Stephanie. How’s it feel? It feels great I’m so excited to have accomplished this it feels
Exactly the way the recipe said it would be like I feel like I really stuck to it and did it exactly the way You’re supposed to I’m just excited to taste them. They look so proud of myself. They look so nice, right? They’re real. They’re really cute
Yeah, and you’re supposed to eat them right after you cook them and we’ve just gotten them out of the oil So, I mean I think this is exactly the way they’re supposed to be served And I think one cool thing that’s worth calling out here is even though we’re like
Pressed for time and in terms of the shoot and things like that We took extra time to experiment more with it. We were having so much fun with it, which I think it’s really Noteworthy, you know in it in our hectic lives. We’re like, oh man, we have so many things to do
We’re like, hey, this is kind of cool What if we throw in this or what if we throw in that we got a cheese one in here? We got a Nutella one in here. We got a marshmallow a plain one. I’m really excited
So you also don’t know what you’re gonna get you might get salty fish You might get salty anchovy. You might get a little dessert like in every flavor jelly bean challenge with salty fish joy but for as unappealing as all this sounded on paper when everything
Was out of the frying pan and into my mouth my reaction says It all these little dough balls were Outrageously good. The chewiness was out of this world and the salty fish great. Stephanie’s a big texture gal Oh, yeah, my favorite flavor is chewy. Stephanie’s huge in textures
This is I absolutely see why this is like your favorite thing. Absolutely. How have we not made this? Hmm, you know, it’s one of those things again It’s not easy you have to have like an excuse to make this and that sentiment was pretty much universal for all the family recipes
I hope my grandma is happy because Jesus I had to replace so many of the ingredients to suit the flavor as much as possible to make it like be as legit as I possibly could and that’s probably why I Haven’t made this recipe because the ingredients
Are not exactly the same and the preparation takes forever Which just left us back where we began the fart factory aka my family’s cabbage soup I gotta admit going into our final taste test
I was feeling like this one was gonna be a bit of a losing battle. I do have to admit though You know, we’re coming off of like those delicious fritters. It’s literally like a carnival food So, you know meat and cabbage soup is it’s operating at a different level
I would say we should adjust our expectations. Maybe a little bit just based on the visual but but we’ll see the visual of You know Tomato soup with a lot of cabbage admittedly Not the most eye-catching and really not the most nose-catching either like this stuff has a pretty pungent smell
But it was the smell of my grandparents house from when I was a kid for as odd of a smell as it is I couldn’t help but smile You know how you walk into your grandparents house and there’s just like a smell to it and it’s it’s uniquely a smell for
That house and you never really smell it in any other place This is my grandparents houses smell that just like ooze from every pore of that building and while I was certainly familiar with the smell I didn’t know anything about the taste So after nearly three decades of avoiding trying this thing,
It was finally time to sample my grandfather’s soup. The flavor is Very nice. The flavor is great. Yeah The flavor is so much better than the smell. Yeah. Oh my gosh Yeah, you just kind of have to ignore the smell and go in for the flavor
It’s nice and it’s nice and acidic and bright actually it’s got lots of the tomato the cabbage gives it a little bit of earthiness the kielbasa is Like just the right amount of umami and salt. This is a very well balanced soup, right?
I like it. The flavor is so well balanced. Mmm, and it hits on there’s a little bit of sour There’s a little bit of sweet. There’s a little bit of salty. This is so good. It’s funny going in We expected this episode to be just us cooking a bunch of dishes food
But what happened when we all bit into what was passed down to us was nothing less than a ratatouille scene where Anton Ego flashes Back to his childhood. So this gives me memories of the two You know people who I most closely associate with cooking
You know special family foods in my household, which are my grandma and my dad my grandma’s side You know her fried dough was like it’s like the best thing I’ve ever eaten in my life Maybe up until today having a memory of that because she’s no longer with
Us is really special and this tastes so similar To the type of fried dough that she would make it makes me so happy and then on the other side My dad’s like zany Bacala recipes that he does and we have Bacala every Christmas Eve So I have a lot of holiday memories
I have memories of my dad which is a very Nice family memories of like wonderful times of year when we’re together This is kind of a perfect recipe I think and I could not be happier with the way it turned out
I imagine like summer days. I imagine my grandma on the kitchen and Oh my God, I was such a complainer I was a kid and I’m like, oh, but is there no salad because summers in Chile are very very hot
There was charquican and I’m like, oh man, but this dish is so hot grandma But you know what? You never know what you have until you you lost it. So now I Wow This is crazy My grandmother she passed away like a few years ago
She was the one that basically teach my mom the recipe for this kind of soup It has been passed on through all the family Because of her my brother actually through the through was COVID and even like through the years while I was not here at home
He was actually with my mom the most and he actually learned a lot of the recipes from my grandmother that she teach to my mom He actually knows how to do Ajiaco really well like for this little project that we were talking about I actually asked him directly the recipe because
My mom told me that he made it much better than herself Which that’s actually kind of amazing knowing that now this latest generation It’s actually improving the recipe that we have always had before and I think that’s what’s so satisfying about this whole experience Nowadays, it’s easy to just dismiss old things,
Right? We literally have the world’s collective knowledge at our fingertips Instantaneously through the Internet’s but today showed me how valuable the knowledge of the past is that red book of recipes some handwritten some from other Cookbooks some from the local newspaper that curated list of foods. That was my grandfather’s legacy
He’s childhood and instead of just shoving it aside because the things take too long to cook or smell strange or whatever today I decided to embrace it We learned from it and the collective memories of our loved ones and it showed us how valuable Taking that time can actually be in the process
We infused a bit of ourselves into it to come out on the other end with something that would make the ones that aren’t here Anymore proud so in the end despite needing to spend two days with a fish in the bathtub and me needed to take a healthy
Dose of beano the experience of reconnecting with our families. It’s totally worth it in fact for Nicole and I it was a little bittersweet because both of us realized that moments had passed us by oh boy if I can only go back in time and Punch my kid self, I’d push her
And sit on her place and eat that charquican again, I would do it too whenever I would go visit my grandparents They would always ask like hey, we got some soup on you want to try some do you want to have some do you wanna?
Have some I’m like, no. No, no, I’m good. I’m good I’m good And I missed out and I kind of look back and I’m sad about that But I’m glad that I didn’t let it pass me by this whole time and that it didn’t just get lost in a cabinet or
Closet somewhere, but after today I know that this makes me want to work my way through this cookbook with Steph and Ollie and who knows people put our own spin On it modify it add recipes to it and then Ollie will be able to take that gift with him
That’s really the beauty of these family recipes They’re threads that trace bits of our identities back to our ancestors, but also flow through to the next generation These aren’t just ingredients put on a page They’re a family legacy carried across time And hey
If you want to be a part of that legacy and sample it for yourself I’ve actually included all the recipes down in the description below and please while you’re down there if you have a family recipe put It down in the comments
Let this video serve as a type of collective theorist cookbook so that the memories can truly live on forever because that that’s the true Secret ingredient and as always my friends remember, it’s just a theory a food theory Bon Appetit Before you go I want to give a big
Thank you to Liquid I.V. for sponsoring today’s episode. I know we talked a lot about slowing down and not letting the fast pace of modern life get in the way. But you know what? Sometimes it does. Going back and forth constantly from your home to your office to meetings to your cookware store
Because you accidentally burned a pot making a family recipe, naturally you’re gonna get dehydrated, and that’s where Liquid I.V.’s Energy Multiplier comes in. Liquid I.V. does an amazing job of acting as a midday energy boost right when you feel that 3 p.m
Slump coming on. It makes you feel like a new person. And if you’re like, well, that’s great MatPat, but my midday slump is bad, like cabbage soup smell bad. Well, it’s also got a hundred milligrams of natural caffeine per stick to give you that extra push you need. All of that
Will actually hydrate you. You’re focused, you’re alert, you’re ready to cook every darn recipe in your grandfather’s cookbook. Speaking of things with unique flavors, the Yuzu Pineapple has got to be my personal favorite of the batch. But you don’t have to take my word for it
You just go out and try it for yourself, whether it’s the Yuzu Pineapple or something else like the Mango Tamarind. You cannot go wrong with Liquid I.V. Thank you again to Liquid I.V. for sponsoring today’s episode. And as always my friends I will see you next week.
48 Comments
😋 Let's have some fun. Share your favorite family recipe below.
7:29: should you want us to be glad you're retiring in March? Or should you keep that to yourself?
This episode inspired me to literally call my mom and ask her for all of my favorite recipes of hers and then I asked about her favorite recipes from her mom and we decided to make our own Family Cookbook completely based upon what each generation found as their favorite. I'm sure I will be adding to this cookbook most of my life so we decided to make sure there was half of the book as empty pages to write in new recipes. I hope my children one day get adventurous with food and decide to try our recipes as well. I hope they keep our memory alive with that sweet taste of nostalgia. This one made me tear up. This made me think; "what if he never had the cookbook and just the memory of the smell of gross Cabbage soup in the home?" You would've never known how good it tastes. I definitely want my kids to at least have the recipe in case they feel the want to smell a bit of home. I'm going to be cooking more of our family's dishes from now on. I want that scent engraved in their brains, so they always have the memory.
Cute faces on food scares me.
Watching food theory > going to bed at a reasonable time on a school night
HIS CABBAGES!!!!!
I remember visiting my grandparents in Kenya a few summers ago and my grandma made the best chapatti and greens I’ve ever had. She’s still with us, but my grandfather passed away recently. I still cherish those memories.
🙂
The smell of cabbage and kielbasa takes me right back to the community hall at home. We have a fairly large Eastern European community in this area, so those smells are home even though my families aren’t originally from that region.
I don’t have family recipes so much because my grandmothers never wrote anything down. You learned by cooking at their side. Stores were pretty limited, so it was mostly what was grown and raised on the farm. I’m not on the farm anymore, but cooking together with things you grew is the legacy that I want to pass down. My nieces and nephews started cooking with me as soon as they could dump things into a bowl. And sample the garden as often as they can!
For those who het into matpat's args, there was a code on the clipboard at 6:20.
I think MatPat may have been partially spoiled as a child and missed out on some good food because of it. Growing up here, if you didn't eat what was served, you didn't eat at all.
This made me remember my mom's family history book. It told of when her grandma's family came to the US from Sicily in the early 1900s. I only remember how to make homemade pasta sauce but this makes me wanna go through it to find more recipes.
I'm Canadian and have been for generations but my family does have roots in France and the early French settlers here. My grandparents died when I was young and my memories of them are slowly fading but every Christmas my dad and I make tourtiere, a French-Canadian meat pie and it's like feeling floods back to me. It's one of the last roots to my family that I still have since I was so young when they passed.
The Soupening!
My late grandmother's most famour recipie is actually her most infamous. Both of my grandparents were brought up in Flint, Michigan during the end of the depression. Just that explains this recipie some.
This was something that was made for Chirstmas dinner, mostly because it was soo labor instensive. So holiday memories all contained these…every…single…one. Grandma would set up in the kitchen with a cast iron, hand crank grinder in the morning and make it for her 9 kids and spouses and 10 grandkids every year. And we had to eat and "enjoy" them.
Christmas Suprise:
1 lb Bologna
1 lb ground beef
1 lb American Cheese
Mayo (usually best foods)
Yellow Mustard
Hot dog buns
Grind the bologna, beef, and cheese in a meat grinder to ensure everything is the same consistency.
Mix the mustard and mayo into the meat and cheese mixture until it comes together, adjust the mayo and mustard to taste.
Spoon the mixture into hot dog buns
Wrap the filled hot dog buns in aluminim foil
Bake for at least 20 minutes at 350 degree oven
Unwrap and enjoy
This is as gross as you would think. At grandmom's funeral it came out that no one, except my dad, liked it and even he admitted later that they weren't his favorite. Now we joke about serving Christmas Suprise at family gatherings, and everyone can laugh about it.
For some reason, I felt like I tried that soup before. And it was the most delicious thing ever.
My great grandpa was the family cook and was able to feed multiple generation and I miss his cooking. His food was amazing. Luckily my father learned a lot from him and I learned cooking basics from my father but I have yet to learn full traditional dishes, but I've been itching to learn and this video had me teary eyed and pushing me even more to learn. Thank you for this.
I didn't expect to cry :c
Yum!! I will definitely make the soup!!
Can kids drink the liquid IV? Just a random curiosity I had.
GRANDE EL CHARQUICAN!! ❤ la mejor comida
Made me think of my Dutch Opa who moved to Australia after WWII. He didn't really bring any dutch recipes with him, but Mum made for Christmas once these little bite sized pastries that had sour cream, sun dried tomato, olives and I believe it was pesto on them. My Opa was obsessed and they have been a Christmas staple ever since. I am sure they have a proper name but I only know them as Opa Treats. He died about a year ago now, and I only tried them myself for the first time last Christmas (he was already gone by then). As someone who's always rejected the thought of trying anything with olives, I was shocked by how much I liked them. I am writing my own family recipe book now and this was one of the first things to be added.
If there’s anything that I’ve learned from THIS episode in particular,
Is that no matter what, cherish your family.
A certain dish I have is rather sweet, and can be defined as:A simple breakfast. Chocolate and bread.
2 cups of milk
A quarter of a can of evaporated milk
Allspice(Myrtle Pepper berries)
2-3 Cinnamon sticks
And for the most important ingredient, it’s Dominican chocolate, embajador. As for the bread, any bread is fine, but croissants work the best. Dip them into the chocolate or enjoy the separately.
S O U P the food of gods any soup can be good soup
You guys nailed it! Bravo!
CABBAGE IS GREAT, LOVE CABBAGE
Cabbage soup can be so good thought, my family would do kielbasa, Cabbage, a can of crushed tomatoes, a can of creen chili tomatoes, and salt, pepper, garlic powder, onion powder. Just chuck it in a corckpot for like 5 hours, and it's so good.
I just lost my grandmother last month, and this was such a good episode, as food can bring back memories that have been locked deep down. Now I want to make her spinach and pepperoni pie. Miss you Nan
Oh boy, the waterworks have started… thanks😂
My grandma always made biscuits, I miss her and those flaky buttery biscuits. I can cook and never made anything close. Unfortunately never was written down, she just threw everything together and had no measurements.
food theory hall of fame episode here
i have several family recipes my family make all the time. the tomato egg my dad learned from my grandma and taught to me was different in how the egg is made into this sort of sweet omelette with a lot of sugar to balance out the tomato sauce. my mom has a braised pork recipe i ended up learning from helping her in the kitchen. though my favorite is the recipe that i managed to reverse-engineer as no one taught me. it was my grandma's chicken noodles. it was surprisingly simple and i managed to make it based on my memory of how it tasted and my own experience after a few years actually cooking for myself. it tastes just like how she made it, and i cried eating it because she died years ago and i would never be able to ask her to make it for me again. it's chinese style dry noodles with chicken broth on the side, so you just take noodles and top it with chicken (diced small, optionally add button mushrooms. season with soy sauce, fish sauce, and oyster sauce, then top with a little toasted sesame oil at hte end). add chopped scallions as garnish if you want.
Very touching video, I loved it cuz it reminded me of a cook book we have of our Great Grandmother’s TONS of recipes.
ALSO
I wonder if ppl know caffeine dehydrates you….
I don’t know who should be more offended, the fish, or the bathtub.
You really have found your best friend to be your wife. 🎉
I just recently got my belated dad’s cheesy zucchini bread. Smelling it bake in the oven made me cry. I remember most of my grandmothers recipe by heart. Her stuffing is out of this world! My brother asked me for it so i went to his house with the ingredients and taught him. It was soo amazing to spend that time together and teach my older brother her recipes.
The way Matt looked at Steph when she was talking about her recipe 😭😭🥹🥹 I hope my bf looks at me like that when I don’t notice
I love Mat and Steph. And seeing them together, reminds me of the ol' GTLive/GT Not Live.
Ya'll, we might have an ARG on our hands. At 6:20 look at the bottom of the list. jul20d in all yellow. What could it mean?
For one of your last theories can be about welcome to Dreamworld world I've been asking since 2021
Hate these bots
The way Matt looks at Steph. i can’t, if anyone ask why i have high standards. It’s you guys.
Thankfully I still have my grandparents from my dad side..but legit right after watching this video, I had asked my dad what Bolivian dishes are his favorites. Granted I’ve eaten a lot of them growing up..but I’ve never got around to learning them. And same with my mom..she’s from El Salvador..and I still need to learn her recipes.
I don't Know any Recipes of my German, Danish, and Welsh Heritage.
But this is an Inspirational Video about Upholding our Heritage and Appreciating your Family's Past!
Good job keeping it alive
I have really good memories of when my polish grandfather was alive. He never lived in poland but we always ket the tradition by eating borscht and pierogies every Christmas and valentines day (the day his mother died). Even now, after his death, we all come together as a family and make the dishes in honour of him.
Yay, Stephanie! I love salted codfish! That is so freaking delicious!We call it Bacalao! 🇵🇷
just make a google doc guys. Keep them there