Modernizing 5 Forgotten Foods from the 1980's

Home cooking in the 1980s was an era when microwaves became kitchen gods, turning frozen meals into weeknight heroes. Casseroles and pasta salads ruled with grace, while dishes like chicken Kiev added a pinch of pretend sophistication. So, today, we're taking a trip back in time to see if we can blend the best of the 2020s with the quirky flavors of the 80’s.

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STUFF I USE…
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TIMESTAMPS…
(0:00) Enter: The 1980's
(0:19) 10 Layer Dip
(3:32) Burrata Tri-Colored Pasta
(6:42) Chicken "Seoul" Kiev
(10:42) Blackened Monkfish
(17:55) Spumoni Pudding Pops
(21:40) What's Next?
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#1980s #7LayerDip #PastaSalad #BlackenedFish #ChickenKiev #Pudding #Dinner #Cooking #Food

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[NMQhq]

My mom used to *very occasionally* make Chicken Kiev in the early '70s. This was back when, and where, chicken breasts arrived strictly on the bone, so she had to go through quite a bit of prep even before beginning to pound, fill, roll, bread, toothpick, etc. One time only, she did manage to find boned breasts--frozen, and at great expense--and she put them onto our (classic '70s) wire-spool patio table to defrost. Alas! Our relatively small bird-dog managed to jump onto the table, retrieve the chicken, and inhale it--"Styrofoam and all!" Mom never failed to add, outraged. I'm honestly amazed that Buffy lived to see another day.

We lived on the China Lake Naval Weapons Center Base ("on Base, " as casual local jargon had it), directly adjacent to Ridgecrest, its civilian sister town, in the heart of the Mojave Desert. People referred to the whole mess as having "as much culture as a cup of yogurt." Well, Mom contributed at least 6 ounces of those acidophili. Her Chicken Kiev was divine, and she began a Gourmet Dinner Group in 1972 (still active, though Mom and Dad have long since moved out of town), not to mention initiated the San Diego Ladies' Shakespeare Weekend, which is every bit as much of a hoot as it sounds. Crack open those bottles, gals!

[Yamp]

Very nice idea for a series of videos. Gimme more!!!!

[lazy_dad]

as a child/teen of the 80s, i am looking forward to seeing this!

[c.ladimore]

kinda forgot the entire part where you made and stuffed the chicken logs...the music during the monkfish sauce is so fun

[redeye]

I love this series! Would love to see more

[ParisTNT]

Such a cool video. Laughed many times.
Yes, more eras please 🌹

[stephenhouse]

Keep it up brother. Best cooking channel on the Tube. Love how you have the patience to show the process. It always looks like you enjoy doing this and it shows🤙

[thereviewer]

Awesome job, from a kid that grew up in the 80s!!

[VegasLoungeAct]

I miss Pudding Pops. They were awesome

[JonHazzard]

Be great to see a modern take on weird “salads” and jello molds Think Waldorf etc

[Earthshadowtime]

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 🤣

[Lucysmom]

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.

[JustineMatsalla]

I was born in the 80's and I gotta say I love a layered dip

[Craigmac]

Would love to see an expanded episode on the chicken Kiev/Seoul! Great overall!

[graefx]

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.

[JohnathonGxx]

You deserve more subs, bro. Keep up the good work!

[GregCurtin]

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.

[williamstaples]

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!

[AlGrimm-qd]

Great visit to the 80’s. Food looked awesome.

[thomaskendall]

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.