Food Theory: I Cooked 100 Year Old Family Recipes!

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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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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.