Fun video, Adam! Paul Prudhomme did introduce blackened cooking to America in the 1980's, but Teddy Majerus brought fine Creole cooking from New Orleans to Chicago with his L'Aiglon restaurant on the Near North Side - in 1926. My mother wheedled a couple of his recipes from him. A little Chicago culinary trivia for you.
I have a memory of eating chicken kiev at a restaurant in London when I was a young teen, sometime in probably the early-mid 90s, and feeling like the fanciest person who ever lived. The 7 layer dip upgrade looks 🔥too.
Haven't had spumoni ice cream in probably 40 years. My dad use to work for an ice cream plant and we had spumoni in the freezer all the time. Those pops looked delicious....btw. I would have done vanilla pudding with the cherries tho and layered them. But you definitely gave me an idea. Love your videos. Keep up the good work!
Thank you sir for the retro video. It would be nice to one day see a detailed video about the Korean Chicken Kiev (and maybe a Mexican one as well) Days are always better now when you come home from work and see a new video awaiting. Editing team did a great job as well.
Just subscribed! And I absolutely remember those pudding pops! My childhood time! Perhaps something from the 20s or 30s Dessert pies! Like shoe fly pie, chess pie, minced meat pie! With a paired beverage hot or cold! Glad I found your channel!
Gotta do 50s/60s supper club menus. Relish trays! Hi balls, martinis, and old fashioned's! Frog legs! Tableside ceasar salad! Steaks, chops, fish frys! Baked Alaska! Head up to 'sconnie and do some recon...because there are plenty of supper clubs who never left the era up there!
This really highlights what generating my parents were. I grew up with one of those skinny jars of "redfish magic" always on the spice shelf and spumoni ice cream.
The biggest thing about the 1980’s was how lazy the cooks generally were. If my mom cooked a meal we knew it happened in November. The rest of the year was canned soup or box meals. The microwave was a huge thing because she could cook less! I remember the this time really well. It has taken me the next 40 years to learn how to cook because cooking was not the thing to do during that time
80s is the greatest decade! Ok, some of the cars were ugly, but there were some great ones too! Also, yes! I would love to see this as a series going back in time.
The Prudhomme "Seafood Magic" isn't meant for blackening, but it's great for gumbo and other seafood dishes. You should have been using the Prudhomme "Blackened Redfish Magic" which has more pepper and burns quite nicely. Also, technique wise, what I've learned is to keep the fish cold, cold, cold - don't pull it out of the fridge until you're ready to cook it. When it's time, draw the fish through a plate of melted butter, which will instantly harden on the cold fish. Then liberally coat with Blackened Redfish Magic. Drop that in a bone-dry, grey-hot cast iron pan. The butter will instantly melt and smoke, cooking the fish and crisping the spicy coating. Flip once and cook the other side, then serve immediately. I found that tuna steaks or swordfish steaks work really well for this, though nothing compares to the real Redfish. (Oh, and big, big props to Chef Justin Wilson, the Cajun Chef, who was the one that taught us how to cook Cajun food)
As a child/teen of the 80's. None of these dishes were popular. Minus the 7 layer bean dip, but it was closer to the 90's if I recall correctly. . I have never heard of any of those other frozen things...Great vid nonetheless. Fun to watch...
I've never had it in my life. Never been offered it, and don't know any resturaunt that makes it. How is it not dead except in random small communities?
3:33 That tricolored pasta could use some sweet Melrose peppers available in Melrose Park Illinois now... "Delectable, tender and sweet, and named after their new American hometown, Melrose peppers have come to be among the most beloved fruits of the local Italian-American backyard garden. Each pepper is about 4 to 6 inches long, with thin skin and, despite the resemblance to hot chiles, zero heat. When harvested young and green, a Melrose pepper tastes like a super-sweet, green bell pepper; when fully ripe and brilliant red, these beauties are all the sweeter and richer."
Sorry but Emeril is BEHIND Prudhomme. PP is the GOAT in Cajun cuisine. If you've never made PP's meatloaf you are really missing out (serve with the jalapeño hot sauce and it's really slappin)
Those pudding pops look delicious, but it’s not quite right without the thin shell of ice that held the original ones together. Those and the fruit flavored Jell-o pops were my all time favorites as an 80s kid!
Loved the new 10 layer dip, but I would have put the Black Olives on as well. / Loved the charing of the artichokes. Loved the burrata as well, but I don't think the salad would travel well with it. / Shouldn't the Chicken have some potato starch with the flour to make it more like KFC (that's Korean not Kentucky) OMG that Korean butter was a great surprise. I was wondering why you went directly to the frozen chicken.
That dip was a fastastic upgrade from the party staple of my youth. I don't think I even heard of guac until the early 90s. (New Hampshire was not exactly on the culinary cutting edge back in the 80s.)
2 dishes I remember popular in the 80's are Chicken a la king and tuna casserole. Never liked either one, but as being a Gen X'er I didn't have a choice to eat it or not.
I am slightly appalled that you just used footage of a Firebird to say "ugly cars" those things are fukn badass and I will let my mullet flap out of the t tops
Bro you're supposed to use either oil or butter in the pan when you blacken fish 😂😂😂 You could have had wayyy more of that seasoning on the fish you didn't have to leave it all in the pan like that
Your pronunciations are killing me man. I suppose that's intentional, but I didn't even realize you meant ceviche when you said it. There was also the cojita cheese.
Did we just hear that Russia have annexed Kyiv from Ukraine?! Also, I don't know if it's only a UK thing, but the marketing change from 'Chicken Kiev' to 'Chickin Kyiv' because of that war might be the most bullshit empty gesture ever.
You really need to look in to learning true cajun cooking your fish is a bad representation of cajun cooking go to the south and live here for a long while and you might learn how it is properly done in short you did it bad and wrong
Fun video, Adam! Paul Prudhomme did introduce blackened cooking to America in the 1980's, but Teddy Majerus brought fine Creole cooking from New Orleans to Chicago with his L'Aiglon restaurant on the Near North Side - in 1926. My mother wheedled a couple of his recipes from him. A little Chicago culinary trivia for you.
Be great to see a modern take on weird “salads” and jello molds Think Waldorf etc
I have a memory of eating chicken kiev at a restaurant in London when I was a young teen, sometime in probably the early-mid 90s, and feeling like the fanciest person who ever lived. The 7 layer dip upgrade looks 🔥too.
Very nice idea for a series of videos. Gimme more!!!!
I love this series! Would love to see more
as a child/teen of the 80s, i am looking forward to seeing this!
Haven't had spumoni ice cream in probably 40 years. My dad use to work for an ice cream plant and we had spumoni in the freezer all the time. Those pops looked delicious....btw. I would have done vanilla pudding with the cherries tho and layered them. But you definitely gave me an idea. Love your videos. Keep up the good work!
Thank you sir for the retro video. It would be nice to one day see a detailed video about the Korean Chicken Kiev (and maybe a Mexican one as well) Days are always better now when you come home from work and see a new video awaiting. Editing team did a great job as well.
Thanks! Got you - recipe on my site. It's quite vague, but maybe I'll do a detailed short.
I winced every time you took a bite of that pudding pop. I consider it a super power, but my mind made my teeth ache lmao 🤣
You deserve more subs, bro. Keep up the good work!
Would love to see an expanded episode on the chicken Kiev/Seoul! Great overall!
kinda forgot the entire part where you made and stuffed the chicken logs...the music during the monkfish sauce is so fun
I miss Pudding Pops. They were awesome
Just subscribed! And I absolutely remember those pudding pops! My childhood time! Perhaps something from the 20s or 30s Dessert pies! Like shoe fly pie, chess pie, minced meat pie! With a paired beverage hot or cold! Glad I found your channel!
Gotta do 50s/60s supper club menus. Relish trays! Hi balls, martinis, and old fashioned's! Frog legs! Tableside ceasar salad! Steaks, chops, fish frys! Baked Alaska! Head up to 'sconnie and do some recon...because there are plenty of supper clubs who never left the era up there!
Gahhh!!! I ❤❤❤❤❤ Paul Prudhomme' s Cajun' spices , I love me a blackened Catfish p'boy 🏆👀♨️
This really highlights what generating my parents were. I grew up with one of those skinny jars of "redfish magic" always on the spice shelf and spumoni ice cream.
Such a cool video. Laughed many times.
Yes, more eras please 🌹
The biggest thing about the 1980’s was how lazy the cooks generally were. If my mom cooked a meal we knew it happened in November. The rest of the year was canned soup or box meals. The microwave was a huge thing because she could cook less! I remember the this time really well. It has taken me the next 40 years to learn how to cook because cooking was not the thing to do during that time
This man introduced me to the beauty that is the monte cristo sandwich... and for that, I will be ever grateful. 🥪
80s is the greatest decade! Ok, some of the cars were ugly, but there were some great ones too! Also, yes! I would love to see this as a series going back in time.
The Prudhomme "Seafood Magic" isn't meant for blackening, but it's great for gumbo and other seafood dishes. You should have been using the Prudhomme "Blackened Redfish Magic" which has more pepper and burns quite nicely. Also, technique wise, what I've learned is to keep the fish cold, cold, cold - don't pull it out of the fridge until you're ready to cook it. When it's time, draw the fish through a plate of melted butter, which will instantly harden on the cold fish. Then liberally coat with Blackened Redfish Magic. Drop that in a bone-dry, grey-hot cast iron pan. The butter will instantly melt and smoke, cooking the fish and crisping the spicy coating. Flip once and cook the other side, then serve immediately. I found that tuna steaks or swordfish steaks work really well for this, though nothing compares to the real Redfish.
(Oh, and big, big props to Chef Justin Wilson, the Cajun Chef, who was the one that taught us how to cook Cajun food)
Do the 40s wartime meals, but updated!!!
Yooooooo. Love.
This is a great idea!
Medieval times and dinosaur period would be cool!
Was skipping making the chicken logs for the chicken Seoul intentional? Seems like a weird omission.
80's is all about layers!
Food and hair! Feathered hair was all the rage in my junior high school in the mid 80s.
Perfect soundtrack homie!
I was born in the 80's and I gotta say I love a layered dip
As a child/teen of the 80's. None of these dishes were popular. Minus the 7 layer bean dip, but it was closer to the 90's if I recall correctly. . I have never heard of any of those other frozen things...Great vid nonetheless. Fun to watch...
Uh, 7 layer dip never went away, certainly not forgotten.
I've never had it in my life. Never been offered it, and don't know any resturaunt that makes it. How is it not dead except in random small communities?
@@steveshin820 You can buy it in chain grocery stores in New England, so I'd say pretty common,
Maybe just not popular in your area?
@@barneyfromblueshift I've lived in Alaska, California and Texas and haven't seen it around. Possibly a New England thing
@@steveshin820it’s in Canada as well.. your TH-cam account age leads me to believe you’re young
It’s all over the US south summer potlucks.
WHAT OTHER CHEF YOU KNOW SHOOTING GOCHUJANG CHIVE BUTTER? NONE. 🐐
Is there a missing clip? It looks like it goes from explaining Chicken Seoul to unwrapping it 7:31
My grandma made "pudding pops" in the 1950s, way before it became a thing.
3:33 That tricolored pasta could use some sweet Melrose peppers available in Melrose Park Illinois now...
"Delectable, tender and sweet, and named after their new American hometown, Melrose peppers have come to be among the most beloved fruits of the local Italian-American backyard garden. Each pepper is about 4 to 6 inches long, with thin skin and, despite the resemblance to hot chiles, zero heat. When harvested young and green, a Melrose pepper tastes like a super-sweet, green bell pepper; when fully ripe and brilliant red, these beauties are all the sweeter and richer."
you were NOT just hating on the Canadian squeaky cheese 😂😂
I would never. I'm in Chicago - v close to Wisconsin... curds are life.
You should’ve showed us how you made the roulade! I want that butter recipe 🤤
Sorry but Emeril is BEHIND Prudhomme. PP is the GOAT in Cajun cuisine. If you've never made PP's meatloaf you are really missing out (serve with the jalapeño hot sauce and it's really slappin)
Those pudding pops look delicious, but it’s not quite right without the thin shell of ice that held the original ones together.
Those and the fruit flavored Jell-o pops were my all time favorites as an 80s kid!
Yes!! The ice shell was the best part. I loved pudding pops.
Coolest 80's food ive seen yet ❤❤❤
Make one of the layers of the dip chips. Usually nacho cheese flavoured. 👌
When and how did you stuff the chicken?
I have not forgotten 7 layers dip!!
Loved the new 10 layer dip, but I would have put the Black Olives on as well. / Loved the charing of the artichokes. Loved the burrata as well, but I don't think the salad would travel well with it. / Shouldn't the Chicken have some potato starch with the flour to make it more like KFC (that's Korean not Kentucky) OMG that Korean butter was a great surprise. I was wondering why you went directly to the frozen chicken.
That dip was a fastastic upgrade from the party staple of my youth. I don't think I even heard of guac until the early 90s. (New Hampshire was not exactly on the culinary cutting edge back in the 80s.)
The 80s tried everything as frozen food. It was wild.
2 dishes I remember popular in the 80's are Chicken a la king and tuna casserole. Never liked either one, but as being a Gen X'er I didn't have a choice to eat it or not.
I personally like the Blackened Redfish Magic from Paul, I've never tried the Seafood Magic.
Chicken Cordon Bleu is better than Chicken Kiev.
I agree.
Nostalgia plays a heavy part in Chicken Kiev's relevance.
@@oneblacksun as does Chicken Cordon Bleu. I had them both in the '80s.
Hi Adam, Thanks for reminding me why I skipped the 80s the first time around. Squidward\s butt indeed! All the best Jim Mexico...
MJ-approved to blackened fish. Shamone!!
Where I am, all of these are found in grocery stores/restaurants, today
This was awesome!!!!
But hey, besides Chef Paul, check out Justin Wilson, The Cajun Chef, he’s was great!!!!
I'd really like to see you make a rum ham.
canned black olives rock!
Yes, agree, Paul Prudhomme deserves Emiril status. In my opinion he is actually better!
Yes! Pistachio pudding is S tier don't try to change my mind
Ugly cars?! Every single car made in the 80s looks better than every single car made today.
How did you stuff the chicken? I think you missed a step
very good. i'm curious about, what he'd do with recipes from from the seventeen hundreds. something like chicken meatloaf.
Your "Pudding Pop" looks fire🔥🤤😍
Gotta make a video of food from the 90's next 🥹
Dino Spumoni!
Dino Nuggies!
More decades
Monkfish? Hell yeah that's 16 hp
I am slightly appalled that you just used footage of a Firebird to say "ugly cars" those things are fukn badass and I will let my mullet flap out of the t tops
"ugly cars"? duuuuuuuude...
KITT was NOT an ugly car.
Bro you're supposed to use either oil or butter in the pan when you blacken fish 😂😂😂
You could have had wayyy more of that seasoning on the fish you didn't have to leave it all in the pan like that
u calling KnightRider's car Kit ugly u hit a nerve sonny boy Adam Witt! u did not... Uugh!!
Ugly cars?
Your pronunciations are killing me man. I suppose that's intentional, but I didn't even realize you meant ceviche when you said it. There was also the cojita cheese.
Pinto > black beans
Private Pyle.. not sergeant.. 🤦♂️
❤
I am normally a fish guy but I just cant stand Monkfish
Did we just hear that Russia have annexed Kyiv from Ukraine?!
Also, I don't know if it's only a UK thing, but the marketing change from 'Chicken Kiev' to 'Chickin Kyiv' because of that war might be the most bullshit empty gesture ever.
💚⚡️
Unpasteurized homemade mayo… eww?
The 80s can't be improved on. You are just vandalising a perfection you will never know about.
Sadly.
It was all downhill after that.
JFC Adam, do you think that chicken Kyiv might be from Ukraine???? WTF?
Kiev is NOT RUSSIAN, it's UKRAINIAN. There has been a war about this fact for the past 2 years. Thank you.
Clicked out at around 40 secs. Music slaps, food smacks
80s music for ummm an 80s video durrrrr
@@affsunning2251music slaps, food smacks
@Dealanach yeah it’s sad af
Dude doesn't know what dip is.
You weren't even born in the 80s 😂 Not mad about it, I just think it's funny. Also, I am begging you to stop calling it "black P."
I consulted my Dad xD
The 10 layer dip, get rid of the guacamole then I will eat it. No use eating something I literally will puke out instantly
you can leave it out man.
“get rid of it” YOU get rid of it if you don’t like it. Newsflash, this wasn’t made for you!
@AdamWitt thanks dude, now come to oak lawn for a grassanos pizza puff, you will love it, South side, town is south of midway airport
Could you please use your normal accent? You're very hard to understand.
it's just slang. not an accent. a bit over the top and gimmicky at times, but not how he actually talks IRL.i hope
You really need to look in to learning true cajun cooking your fish is a bad representation of cajun cooking go to the south and live here for a long while and you might learn how it is properly done in short you did it bad and wrong
do a collab w/ max miller @TastingHistory!