I Tried Your CRAZIEST Family Recipes

I asked for your top secret family recipes and you did not hold back. From centuries old steak concoctions, it's perfect, to diabolical looking slop that honestly should be illegal, you should be arrested. We're exploring your family traditions to crown the king of subscriber meals. And we are starting off with Spencer from Vermont's Cola Ribs. He says growing up they didn't have a smoker so this is what his mom would make for him. Not only do we need a whole bunch of Coca-Cola, I believe based on Spencer's recipe we actually need to season it. Just immediately bubbles up. That right there, science. And we'll add in the black pepper as well as the garlic powder. With our seasoned Coca-Cola finally boiling, we'll add in our ribs. Let these go for about two, two and a half hours and they should be done. The simmering steps should have tenderized the ribs and I'm hoping the Coca-Cola added some nice sweet flavor. Spencer says to season the ribs one more time. From here they go into the oven to broil to get crispy. As Spencer says, this is the most important part. That only took about 15 minutes and just take a look at the color on these ribs. Finishing with a little bit of barbecue sauce for that glossy sheen. One more blast in the oven and they're finally done. I am just really hoping these taste as good as they look. I mean, these are picture-perfect ribs. Tender, they are definitely juicy. The only question is how they taste. It is time for our first secret family recipe of the day. They look amazing. Dude, they have a serious bark going on. They look legit. Actually pretty good considering what was done to these ribs. Pretty good? Considering how much Spencer and Max violated these ribs, they are good. It tastes like the ribs we got growing up. What's the restaurant? Fireflies? Yes. It does obviously lack smoke flavor. Texturally, they're pretty on point. This is a good substitute if you don't have a smoker. I'm not missing the smoke though. It almost tastes like they were smoked but like a light tender smoke. For me, it is all about that bark. It is tacky. It is sweet. It is caramelized. If you told me these came off somebody's backyard smoker, honestly, I would believe you. These would have me fooled. If you're going to cook ribs indoors and simmer them, use Coca-Cola. It works. It's like the sweet, glazy kind of feel. We're twinned up. Wow. We're twinned up. We're not. With an adopted brother on side. That right there is an incredibly strong start. I could not be more excited about this one because we have a generational recipe from Afif's great, great grandparents and it all starts with some eggs. We got a good amount of oil, sprinkling in some flour and it's in with the eggs. What I think we're doing here is basically just developing color and getting them crispy. So far, so good. This is the color we're looking for. If you look closely, they're like bubbling up. This is crazy. These look good to go so now we'll remove and we'll add in, whoa, our blended onion and garlic paste. Wow. This is like lava. Either way, we'll add in chili paste. Next, we add in the palm sugar, getting that all incorporated. Now we're adding in more chili sauce plus some ketchup, some oyster sauce. Get it all mixed in, finishing with a bit of salt. Now it's back in with the eggs. This is looking extremely fiery but super flavorful. Topping with some onions and at last, we'll let that all come together. Almost basting our eggs in that flavorful sauce. I mean, these have got to be the most flavorful eggs on this planet. Do not know if I made the recipe exactly perfect but what I can tell you is they are looking and smelling delicious. This is one that has literally been passed down through the generations. I feel honored to even be tasting this. I hope we did it justice. That is delicious. I love it. What? Why are you laughing? A tenth of a second of mash playing out of his mouth, he's just like. I can tell, man. The flavor is incredible. You know what's a sneaky, cool thing they did which actually makes a really big difference is frying those eggs. Way better texture, a nice like caramelized flavor on the outside. It's great. It's like the crispy edges on a regular sunny side up egg. But the flavor is like an incredible Malaysian curry. I love the spiciness that comes through. It's not too spicy though. Yeah. Right? It's the perfect amount of heat. This is way less spicy than I was expecting in a great way. I think the tomato sauces and the oyster sauce really cut down on the spiciness. It's just a very deep, complex, tomatoey, chili flavor and it's great. Dude, this is the best egg I've ever had in my life. I think I can say that without a doubt. Better than the egg of 97. I was an egg from 97. It's weird. That's weird. It's weird to think about. This right here literally could have been Sofia. You want to eat that? Wow. What do we have? Sofia's the one who's shocked. Wow. It's so good. This one sounds right up my alley. It's time for Hunter from Florida's Fried Venison Backstrap with Gravy. We'll start by slicing up this beautiful venison into our little nuggets. I feel like this size here should be perfect. Now it's into the egg. We'll add to the seasoned flour, making sure to get that all incorporated. And it's into the oil to fry. Oh yeah. Starting to get some beautiful, deep brown color. And just like that, our venison nuggets should be done. Man, these things just look epic. And just like Hunter, we're going to plate it up over the rice and for what I assume is the most important part, we'll finish with some saucy and glossy gravy. Hunter is from our neck of the woods. We should hang out. I'd love to. Hunter, we're going to hang out one day. We probably know. He could be our neighbor. The boy next door. That's way more tender than I was expecting. Super tender. Just a backstrap. Basically like a ribeye. I feel like it's a really lean cut and then it's deep fried and almost cooked to more of like a well done. So it's a little dry for me. That was definitely user error on my part. I did overcook these a little bit. And for that, Hunter, I apologize. That's not good enough. I just want to say from the bottom of my heart, from my family to yours, I apologize for overcooking your delicious, delicious, delicious venison backstrap. Fortunately, I do think my user error is going to affect the score on this, at least for you guys. But I can appreciate it. Wild game is hard to come by. It is very well seasoned. It is very crispy on the outside. I think it's satisfying, though I didn't cook it properly. I'm not the biggest venison fan in general. This is actually one that I like more than normal because I think the deep fry aspect kind of overpowers any gamey flavor that you might get in venison. I actually think this is pretty good despite the textures and stuff. I do think that gravy kind of helps tie it together and add some moisture. Honestly, if it was cooked properly, I think it would have been a significantly higher score. Next up, we have Maggie from Ohio's Pink Stuff. Now, my favorite part is she says this is not a dessert. This is a Midwestern salad. But it literally starts with Cool Whip and cottage cheese. All right, we start by going in with the cottage cheese. Now, for the pink component, we'll add in our strawberry Jell-O. Just giving it a good mix. Wow, that color is awesome already. Now, we'll add in the Kool-Aid. Oh, yeah. Did someone say Kool-Aid? Kyle, I meant Cool Whip. Don't pay me enough for this job. In with the Cool Whip. And we'll just fold that in. This thing is looking crazy. Apparently, we're looking at a Kool Whip. For our last ingredient, we'll need some canned oranges. Honestly, I had no idea that oranges came in a can. They actually taste kind of fresh. We'll get them in, give it a mix, and it's into the fridge. That only took about 60 minutes, and just like that, our pink stuff should be done. I am extremely curious about what the texture is. Feels like the Jell-O has sort of solidified it a bit. I mean, the name doesn't lie. It looks exactly like pink stuff. Let's plate our salad. I mean, to be fair, I don't eat many salads. This is easily the most exciting-looking salad I've had in a while. Wow, it's beautiful. The only question is, how does it taste? We are literally about to taste a piece of history in Maggie's family. Apparently, they eat this for every single holiday. That's kind of cool. That is so weird. It's really good. Mm-hmm. This is my kind of salad. Got the sweetness from the Kool Whip. Kool Whip. Whoa. Kyle? I'm loving the flavors. I am loving the texture. It's almost like tapioca balls when you eat those chunks of the cottage cheese. Flavor is amazing. These little oranges as well, they add this incredible, almost pulp-like texture. Kind of gives it a little bit of a chew. Who thought of this, Maggie? I think that cottage cheese is an awesome ingredient to use here because it makes it not way too sweet. The best desserts are the ones that perfectly balance sweetness with not being too sweet, like in Japan. It's like eating cartoon food. Yes. One of the highlights of the day right here. I am pumped to make this for a holiday or a potluck or something. Maggie, let us know down in the comments. Are we allowed to take this tradition? It feels weird taking someone's tradition. All right, fine. I won't. All right, good. Whoa. I love it. If I liked sweets as much as you guys, I would probably be in the knives. It is time for tuna crunchies from, is it Yosef, Joseph, Joseph, Joe, Zeph? All I do know is he's from Texas, and we're making tuna crunchies. And I'm excited. Okay, so the problem is that Joseph did not give proportions here. So we're gonna, I'm thinking a ratio of two cans of tuna to one egg should be perfect. Okay, not sure what he meant by it cracker. Gonna go on a limb that he meant Ritz cracker, and we'll just crush them up. Basically just acting as a filler like breadcrumbs would be, except these are a lot more flavorful. We'll give them a mix. Smelling very tuna fishy-y. I'll be honest, this is not looking very good right now, but we gotta move forward. We'll form our little nuggets, and we'll just fry them up. And we'll give them a flip. You know, Yosef, you might be onto something here. I mean, these are looking as golden brown as golden brown can get. Honestly, I did not have high hopes, but these really are not looking that bad. And of course, for our tuna crunchies, we'll hit it with a little bit of garnish. Max, I don't think that's a good idea. What's the worst that could happen? Every bit of salt, public urination, and murder of these here adorable tuna crunchies. I don't want to see any more of this stuff out of you, you sly son of a bitch. Aren't you my doctor? Somebody said I need a doctor. Am I still arrested? What? I don't even know at this point. All right, Kyle, dip your tuna crunchy in the ketchup. I think I'm gonna like it. I like it. It's good. What's crazy is this is not fishy at all. It doesn't taste like tuna whatsoever. It reminds me more of like pork floss. It has a nice kind of texture. I would never have guessed that this is fish. I just love how usually with tuna, it's all kind of mushy. But this one, you get this really nice crunchy exterior. I don't know how your family came up with this one, but I love it. I see why Max and Sophia like this one. Here's why I don't like it. The tuna became flossy. Glossy and saucy. It's glossy, it's flossy, it's very flossy. It's like pork floss. It does taste like tuna to me, and I'm dipping tuna in ketchup, which I only like ketchup on a few things. I like it on a burger, and I like it on french fries. I don't like it with canned tuna. Oh, Kyle. Kyle, you apologized to Yosef right now, and quite frankly, his entire family tree. All right, listen, Yosef, I apologize. I don't like this, and I gotta dish it straight. However, three annual physicals for your whole family just because of this. Next up, we have an exciting one from Sumit in India. It's time for bangan kabarfa. Did I pronounce that right, Kyle? No. Just like Sumit says, we start by burning our eggplant directly on the stove. This does happen to be a massive eggplant. We're gonna need some more firepower. All right, this is starting to look nice and charred up. Now, just like Sumit says, we'll add on a few red chilies. Ooh, spicy. We should be good to go. Into a bowl. Now we'll just chop up those charred Kashmiri chilies. Very simple and fresh flavors here. It's just some lime, cilantro, and salt, and we'll get it all mashed up. That texture here looks pretty good. Plating it up right on top of some rice. It looks pretty simple, but I am very excited to taste this one. Mm, I love it. Very interesting. So nice and spicy. Added a lot of lime juice too. Such a nice tang. You know, it's growing on me too. It's kind of like an Indian baba ganoush. Mm, I like it. Nice work, Kyle. The initial bite, I was very uncertain about it. Yeah. But then you get hit with all these powerful flavors. Indian flavors are like the strongest ones out there, and almost always they're amazing. This is a really unique recipe. I like it. I think my favorite part is that smoky undertone kind of comes out towards the end of the bite. You'd think that because we removed all that exterior on the eggplant, you wouldn't get it, but it definitely comes through. And it's got a kick. Love the kick. It's like actually a good kick. It's not just this tiny little spice situation. It's a big kick. It's a nice kick. It's a very complex flavor profile. Like Max said, you really get the smoke from charring the outside. You get an acidic punch from the lime. It's spicy. It's a really well-balanced bite. Whoa. It is so good. It is time for Noah from Montana's epic black garlic steak. This one sounds right up my alley. We start with a beautiful ribeye, seasoning with salt, pepper, as well as some chili powder. Now, for some reason, we are adding lemon to our raw steak. I'm skeptical, but he says he makes this for his parents and that they are the best parents ever, so we got to trust him. Not true, Noah. My dad right here, better than your dad. A little worried that the lemon's going to kind of cure the steak, so going to move fast here, finishing with a little bit of oil. For the most important ingredient, we'll need the black garlic. It's basically fermented garlic. It has this crazy umami, kind of sweet molasses-y flavor to it. Feel like we got to turn it into a paste so we can actually coat the steak. Feels like more of a Guga family recipe. Actually, not looking too bad. This might lead to an incredible crust. I mean, it definitely looks interesting at this point. Let's get it on the grill. Not going to lie, kind of hard to tell if it's burnt or if that's the perfect crust, but doesn't look bad. I was feeling skeptical, but I can't lie. This is one of the best-looking steaks I've cooked in a very long time. As requested, we of course cooked it to medium rare, served with Noah's famous mushroom sauté, along with some potato chips. Really putting my trust in Noah here. He then tops those with some nutritional yeast and a single leaf of cilantro. Definitely sounds weird. Let's see if it actually works. Love black garlic. What is black garlic? It's like fermented garlic. It's awesome. It's a very different flavor profile than garlic. It's a way deeper flavor. It's a little bit more sweet, almost reminiscent of molasses, which is weird because it looks like molasses too. And at least with a surprisingly nice char on there. It's almost like a sweet marinade, and it caramelizes up just like a sweet marinade would. Almost like a teriyaki. Mm-hmm. Did this guy say his mushrooms were world-famous? Yeah. Because they're really good. They are really good. Debatably the highlight of this dish. But the steak is great. It's not burnt. You get that chili powder on the steak. I was going to say, it's pretty spicy. It's not too much. It's a nice spice. I didn't taste any spice. Well, she also has the world's craziest spice tolerance. Sophia can handle crazy amounts of spice. She ate the PepperX Last Dab hot sauce like it was nothing. We have lime on top of potato chips with nutritional yeast. What is nutritional yeast? That's a question I do not know the answer to. The lime's interesting because I enjoy the acidity, but it does kind of make them a little bit more soggy. It's like a lime tortilla chip. I do like that lime flavor, but if you don't eat it fast enough, it does get soggy. There are not many negatives in this dish. Next up, we have Zane from Australia's Eggie Bread, which sounds like savory French toast, but let's see. He says it's literally bread soaked with eggs, so we'll start with a whole bunch of them. Then we'll need some pepper, salt, and the chili flakes. We'll give them a whisk. Now we go in with the bread. He really emphasizes how much egg there is, so I want to get this 100% saturated. That is some insanely soggy bread, but it actually looks pretty flavorful. We'll add on the butter, and we go on with the bread. We'll give it a flip. That actually looks pretty good. Just like that, they should be done. At this point, it really feels like I should be adding maple syrup, but again, this is Zane's family savory Eggie Bread. They have this beautiful caramelized color and kind of have this poofy feel to them. Let's see how it tastes. There's something about the name Eggie Bread that just has a nice ring to it. I was going to say the name doesn't help it, but it looks pretty good. It is so soft and fluffy, and you expect it to be sweet, but it's not, and it's great. It reminds me of a souffle, the texture and honestly the flavor too. It is really good. I like it a lot more than I like French toast. I don't like French toast. I like this. How do you not like French toast? It doesn't taste very good. When you put it that way. I mean, you're wrong, but I see your point. One of us is definitely wrong. Yeah. All right, let us know down in the comments who's right, who's wrong here. The chili flakes are a very interesting touch because they come through. It's not overly spicy, but it has that little kick at the end. This is doing it for me. I really like how the outside crisped up and then the inside is still kind of soft and nice. And there's some legit protein content in here, which I love. What's wrong with my score? It's a fine score. We are flying all the way to Hungary. It's time for George Sees the Hot Dog Thing. We start by cooking up our macaroni pasta and we'll mix it up. Now we'll cook down the onions, peppers, as well as our sliced up hot dogs. Seasoning with salt, black pepper, and the garlic powder. Colors looking pretty good. Now we go in with the canned tomatoes. And for our secret ingredient, George says we now add in a bunch of caraway seeds. These are extremely potent. I don't know what a bunch necessarily means, but we're going pretty heavy here. Getting that sauce all incorporated. And finally, it's back in with the macaroni. Give it a toss. Learned best not to get it all over the kitchen and myself. Lighting up a nice steaming bowl of the Hot Dog Thing. Literally took like seven minutes to make. Can't lie, it is looking and smelling delicious. The Hot Dog Thing. Who's coming up with these names? Strong flavor in there. It reminds me of like some sort of bread. Tastes like a rye bagel kind of. Because you don't eat caraway seeds in that many different situations. So when you do have them, it's like the most powerful flavor ever. Is that how they make rye bagels? What does rye mean? Can somebody please let us know? Whatever seeds these are, I like them. It looks like American chopped suey, which is our dad's favorite food. Our dad. Yeah, yeah, yeah. It's like our dad's favorite food. He loves this stuff. Chopped suey. It's a good time, yeah. Our dad's favorite food. We grew up eating it with the dad. But it doesn't taste like it. The flavor of the caraway seeds are a highlight. I think the textures are all quite similar. So that part, it's a little bit more mushy. It is very mushy. It's not the best dish ever for sure. It's kind of satisfying. One thing in there that's a really unique highlight, which is the caraway seeds. Everything else is just, you know, tomato sauce, macaroni, peppers, onions. But it's the caraway seeds that are just very unique. It is unique. Well, I have a surprise. This is my family recipe. I ate this growing up all the time. Whenever my grandpa would come over, he would bring this, and I would always look forward to it. It tasted better back then. Five, Kyle. Kyle, look that way. Kyle's looking. Yeah, okay. When Kyle's not looking. It's pretty average, if I'm being honest. This feels like a struggle. What is that supposed to mean? Seriously. Struggle? You don't know what it was like growing up there, man. You don't know what it was like. It is time for Karn from Thailand's fried beef. It basically sounds like deep fried beef jerky. So I'm excited. What we have here is a beautiful chuck roast. I'm actually going to remove the Denver steak. One of my all-time favorites. It should be perfect for this dish. We'll start by slicing the beef into nice, thin strips. Into a bowl. Okay, to season, it honestly seems suspiciously simple. We just add some meat tenderizer. One of my favorite ingredients. We got some fish sauce. And then just some salt. Some black pepper. And finally, some sugar to balance it all out. Give it a good mix. And we'll let it marinate overnight. And just like that, we are fully marinated. Whoa, you can see how the meat's taking on this very strange, almost like, kind of translucent at this point. I think that's from the meat tenderizer. Either way, it's into the oil to fry. They are thin slices, so it should cook quickly. You still want to get them nice and golden brown, just like Karn says. Well, it's been about five minutes. This beef is looking beautiful. I'm being honest, this right here looks like my type of meal, but can't tell if these are going to be super tender and juicy or, like, dry shoe leather. I'm excited to find out. This looks insane. Love it. That is so good. You know what it reminds me of? Beef skewers at a Chinese restaurant. Yeah. But even better, because it has Thai flavor in here, it's awesome. It's got to be that meat tenderizer that's giving it that incredible texture. It's not chewy. It's not dry. It still has moisture in there, but it's bite-through tender. It also doesn't taste overly greasy. Like, we literally deep-fried this in a whole bunch of oil. It's phenomenal. It has a little tinge of sweetness. I also love the texture. It's almost like the crispy bits on the outside of a hamburger when it's grilled. Yeah. Awesome, dude. All in the nines. This one is going to be hard to beat. I am going to do everything in my power to keep an open mind. It is time for the ketchup sandwich from Jackson C. We'll start with exactly two slices of bread. Dipping in water for three seconds per side. That is soggy bread. One, two, three. Yum. Now, we go on to the plate. See that little drip coming out of the ketchup? Typically, you don't want that. But in the case of soggy bread, I actually don't mind it. It kind of just adds to the fun. What we're going to do is go heavy on the ketchup. Very, very carefully. Oh, my God. It's so juicy in there. Flip it over. Jackson, what is wrong with your family? We're going to slice into triangles because that's the only legal way to do it. Look at that beautiful medium-rare interior on that, just dripping. All I know for sure is Kyle's going to love this. Jackson, my boy, what is wrong with you? I don't like ketchup really at all. Take a big bite, Kyle. Look at that. Look at how floppy that is. Jackson, you should be arrested. I'm coming to your house and arresting you. I hate you, Jackson. I hate your brother. And I think I hate your whole family. Got nothing good to say about it. I love ketchup. I actually do enjoy soggy bread sometimes. Sophia, officially, you can take the rest of that home. She's actually said that before. I've taken a bagel in the shower and a little dribble, dribble. It's kind of nice. She literally talks about that, how she eats soggy bagels in the shower. You don't eat a bagel in the shower? Definitely not. Do you eat a bagel in the shower? If this was a bagel, it actually might not be as bad. It's the texture of the bread, guys. There's so much texture. Sophia, you are so wrong in this situation right now. Wow. No, come on. That's too high, Sophia. Dude. I think that's my first zero ever. I wouldn't wish this thing on my worst enemy. If you had one wish, what would it be, pal? One wish, Willow. You only get one wish. I wish I had unlimited Q income. No. I wish I could be employee of the month. No. I wish I could be Max the meat guy for a day. Next up, we have Wyatt from Massachusetts with his pistachio bread. And this is our cake mix. Oh, yeah. Look at that cake mix. Max, get over here and open this up. Yes, chef. Speed it up. Let's go. Come on. All right. You're good. Sophia, do you want to have a conversation after this about Max's future and all that? Oh, you mean you want to have a conversation between us? We're basically all siblings and stuff. We're all involved. It's going to be a fun time. No, no. It's more like a Sophia and Kyle thing because we're left side, right side. It's not really a middle thing. You know what I mean? First step, into the bowl with our cake mix. Look at how just glossy and flossy this cake mix is. Oh, yeah. All right. Pudding mix. Let's go. Let's go, Copernicus. Pudding mix. Well, what, like the Jell-O? Yes, Jell-O pudding mix. And into our cake mix, we add our pistachio Jell-O. And, of course, that black pepper. Next up, four eggs. And we even have a little shell in here for Max. What? Next up, very important, club soda. One cup. Nice job, Kyle. And lastly, some oil. And now, we mix. We'll mix in some walnuts into our baking pan. Oh, yeah. Look at that mix. And you already know we're cooking this one low and slow. With hickory, of course. Wait, that's illegal. What's the worst that could happen? You're under arrest for impersonating a meat guy. I didn't do nothing. Illegally in a court of law. Stop resisting. Wait, what? No, you stop resisting. I didn't do nothing. You're going away for a long, long time. Can I call my mom? And just like that, Wyatt's pistachio bread is done. It smells phenomenal. Kyle, can I get a knife? Kyle? Where's Kyle? Kyle? Oh, right, right, right. Let me call him. Hello? Hey, Kyle. How you doing in there? Can you guys help me? I don't like it in here. You doing all right, buddy? No, I've been officially scared straight. Can I come out now? We'll get to that. But real quick, where do you leave the knives? Oh, they're on the left, bottom drawer. And we'll just get it separated. Man, this thing looks like perfection. I'm no baker, but that's that jiggle I'm looking for. See what we got going on inside? I mean, that right there is the perfect medium rare. Wow, it's so squishy. This is like the squishiest bread I think I've ever seen. I think it's time we give this a taste. It's good to have you back, Kyle. Yeah, thanks for having me. This feels like a Japanese cheesecake, like a very fluffy one. The jello gives it an incredible bounciness, while the cake makes it fluffy, and together it's amazing. That is the most satisfying mouth feel. For some reason, the word that's coming to mind is unctuous. I don't know if it's describing it correctly, but it's like chewy, but it gets all squishy and mushy and fantastic. What does unctuous mean? I don't know. I've been thinking about it ever since you said that word. I have no idea. I think it means what this tastes like. On St. Patrick's Day when we were growing up, our mom would get us the pistachio muffins from Dunkin' Donuts. Oh, yeah. And they were green inside, and they tasted just like this. I love this. The top is amazing. It crisped up beautifully. And then the inside is like just moist and bouncy. It's almost like the perfect steak because you have that crunch on the outside, then it's tender, juicy, and unctuous. Yeah. On the inside, it's perfect. Dude, this has to be in the nines. It's really good. You guys have to make this. Yeah, Wyatt, good call. And Wyatt's from our neck of the woods. He is. And we have made it to Prashank from India's Mutton Ghee Kizhi. Yes, these right here are lamb spleens. Apparently, this recipe was made by Prashank's grandfather. The villagers wouldn't eat the spleen. He figured out a way to make it taste good, but we'll be the judge of that. Sophia said it looks like a miniature flank steak. Ooh, it actually does look like a miniature flank steak. It even has the same grain structure. Kyle, if you had to guess, where is the spleen and what does it do? Kyle. A little medical advice, guys. The spleen is located right up here. Is that advice? It's this hard thing up here. Okay, right there. Yeah. Right there. Yep. Kind of like right there. What does it do? It helps you lift your arm. Just like Prashank says, we'll add some salt and some turmeric to the water. Wow, crazy color. And we go in with the spleen. Putting our full faith in Prashank on this one. Needless to say, this recipe is out of my comfort zone. Man, that color has turned extremely muddy. They should be ready to move on to the next step. Wow, they've really plumped up. Now to finish, we'll heat up some ghee. This is the classic Indian fat. Not only is it great for cooking, but it also tastes amazing. While that heats up, take a look at our boiled spleens. That we're now gonna chop up into little pieces. Back in with the spleen. Finishing with the Indian chili. Don't know if you use powdered or fresh, so hopefully this is right. As well as a little bit of salt. Those spices are really coming out. The whole room is extremely spicy. But it really doesn't look that bad. Needless to say, this is my first time making lamb spleen. So Prashank, I want to apologize in advance if this is not perfectly right. Let's see how it tastes. This one looks like Kyle should take the first bite. I would love to. It's really spicy, wow. It went from normal to just like a sad Kyle. I'm really sorry, Prashank. Really? I don't love it. It's very spicy. That was a really juicy bite. That was a necessity. Very spicy dish. That was a very spicy dish. I actually don't think the flavor is bad. It's not bad. Tastes better than it smelled raw. I don't think so. Here's the thing about internal organs. When it's beef, they're really funky. When it's lamb or mutton or any other game meat, they are extra funky. It's extremely swampy. It's not doing it for me. The positive for me is it very much reminds me of Nashville hot. If you think about Nashville hot sauce, it's basically just hot oil with toasted spices inside of it, which is essentially this. It's almost like a mutton spleen Nashville hot situation. I do love that spicy component, and I think the texture is quite nice of the actual spleen. It's really just the flavor for me. It kind of tastes like beaver. We're all in the exact same ballpark. Clearly, it's an adventurous dish, but if you have an adventurous palate, it's worth trying. Easily our coolest submission of the day, we have Andy from Iraq's grilled carp, a.k.a. shaboot. This right here is a whole fresh carp. What I'm going to start by doing is actually remove the scales. What's crazy is I just learned that this is actually the national dish of Iraq, and quite frankly, the fact that we even have viewers as far away as Iraq is pretty cool. And just like he says, we'll split our fish right down the middle. Exposing that crazy carp flesh. Kind of looking more like pork than fish. Notoriously not the best tasting fish in the world, but I have a feeling if anybody can make it good, it's going to be Andy from Iraq. And just like that, our beautiful fillet is removed. Okay, so I realize this is actually supposed to be bone-in, so we're using the other side that still has those rib bones attached. And just like Andy says, we're now going to hit it with an extremely flavorful buttery and herby paste. Just making sure to get both sides, getting it fully covered and smothered. Just like that, we've let it marinate, so we'll get it on to our grilling iron. We'll close it up and get it outside. Doing my best to keep the temperature relatively low so we can get a nice sear on the skin. Been about 20 minutes, and that is the color we're looking for. It is a rare day when you hear me utter the words, this carp is looking phenomenal, but I'm telling you, this carp is looking phenomenal. That outer crust just looks insanely flavorful. By keeping the bones on, I feel like it'll have retained way more moisture and flavor, but there is only one way to find out. Just like Andy says, we'll finish with some pomegranate molasses over the top, along with a little squeeze of lemon. Time to eat. Make sure to get some of that pomegranate molasses right over the top. Oh, yeah. Dude, these bones are nuts. Look at that. That's serious. That's a very intense bone. Look at those wild, super distinctive carp bones. Got to make sure you eat around them. They are dangerous. Dude, I haven't gotten a single bone from this part I'm eating. The belly doesn't have as many bones. I've only been eating belly, apparently, and I've gotten zero bones. It's amazing. I love how steaky this fish is. It doesn't just crumble in your mouth. It's like biting into meat. It's sword fishy in texture. Yes. Everyone here knows how Max feels about carp. I'm telling you, by itself, carp is not that good. My issue is all those bones and also the bloodline. My mind is changing today. And I've had those same thoughts on carp before because it's always full of little bones, but if you get these pieces right off the belly, it's great. There is a little funk in there, especially as you get closer to that bloodline. I'm not going to say it's the cleanest fish, but especially with that herby, buttery marinade, it kind of negates some of those flavors. If you didn't tell me this was carp, I would believe this is your standard white fish, and I love it. Am I high or low? I don't know. We're all kind of in the same boat now. The expectations were not high, but very pleasantly surprised. It is time for Tim from Ohio's turkey apple sausage. I'm basically making a sausage here, so I'm excited. We'll add in the oil, the onion. Next up, we'll need some apple. This is super cool because apparently Tim harvested both turkeys and apples, which appears to be why and how this family recipe was created. Now it's in with the brown sugar, thyme, salt, whole bunch of black pepper, a lot of nutmeg, and just a touch of cinnamon. Lemon zest. Not one, but two. Eggs, some breadcrumbs, and finally, we mix. Wow, this smell is out of control. I feel like the nutmeg and cinnamon remind me of fall. This is gonna be good. Now we'll just form our patties and get them seared up. And I'm telling you, the smell coming off these is out of control. Colors looking good, and they should be done. Who would have thought a homemade turkey sausage could be this easy? And just like Tim, we'll top with a sunny side up egg with some waffles on the side. Honestly, this might look like our best of the day. You know, typically sausage comes in a casing, but if you think about it, all you gotta do is blend up the meat. I'm gonna go there. No, continue. I don't wanna go there. Please continue. I don't wanna go there. Wow. Heavily seasoned sausage. It reminds me of the Trader Joe's apple turkey sausages, but way more fresh. 1,000%, this is super fresh. It's got really fresh apple, but it is loaded up with nutmeg, I think. And it is strong. It's almost too powerful of a nutmeg flavor for me. I think the highlight for me is the apples that are in there. The nutmeg is a little too much for me. I think it might be better if we add all the components together. So I'm gonna have a bite with everything. There's something about the textures that I love. The fresh apple gives it this crunch, but it still has this nice crispy exterior. It is like the ultimate fall-flavored sausage patty. It is very heavily seasoned. That's what I love about it. Whoa! This is delicious. Flavor profile is out of control. Tim, five is average. This is not a bad score. Well below average. It's in, like, the 47th percentile. Next up, it is time for Adam from Norway's laham el ahim. His grandmother made it for his mom. His mom made it for him. Now I'm making it for Kyle. To our ground beef, we'll add some tomato paste. Now, unfortunately, he doesn't specify how much to use, so we're going with that amount. Next, he says to add some tomatoes. He doesn't say to add salt and pepper, but I'm going out on a limb that it can't hurt. We'll give it a mix. That smells like we're making meat pasta sauce. Next, we'll grab our dough balls. We'll form our little saucers. Get them on a tray. Now, we just add on that tomatoey meat, kind of pressing it into the dough. Very much just eyeballing the amounts here. I actually have no idea if this is what it's supposed to look like, but I feel like these actually have potential. They're basically like little mini pizzas, but with a full-on meat topping. And we'll get them in the oven. And just like that, they're done. These are not what I was expecting. They're kind of like little mini hamburgers without the top bun. Also kind of like a pizza. They've developed pretty nice color, but as you can see, the center is kind of mushy, as that meat and the tomatoes kind of like expelled moisture. But all things considered, they look pretty awesome. It's so cute. It's better than it looks. It tastes like great pizza for some reason. Yes. Because it has a tomato component baked into the meat. Doesn't need sauce, doesn't need cheese, because it's nice and rich also from the meat. I love it. I almost wish there was like a little tzatziki or like a little something-something on the top because it's slightly dry for me. But I do like the flavors that are going on in that meat. Okay, here's the caveat. We didn't know how much tomato paste or tomato to add. I think if this was saucier, it would be even better. But it's good, it's simple, and for like a four-ingredient dish, it's awesome. It feels like a very simple version of the dish. I'm sure people add yogurt sauces or different things on top, more spices, but for a simple and surprisingly healthy meal, it hits the spot. It's really good. It's great. Why did you get so low? This is a very solid score. Five is average. Very solidly above average. Very like a... I think that's a little disrespectful to my gut. Next up, it is time for a keel from Malaysia's prawn sambal with stink beans. I'm gonna be honest, the name is not doing it any favors, but apparently this is what his mom makes for him, so let's give it a shot. And these are stink beans. Something tells me they're gonna be stinky. Raquel, can you come here? Just shut your eyes and inhale deeply. Rotten. Ooh, got a little juice in there. They kind of look like little almonds. Two sides to each pod. Kind of excited to see how they taste. Step one, we'll heat up some oil, adding in our blended shallots and garlic, as well as the chili paste, and of course, the shrimp paste. Getting that all mixed up. I believe we've hit a point where the oil's starting to separate. Now we add in the tamarind juice, a little bit of salt, some sugar. We're gonna mix. And finally, it's in with the shrimp, our stink beans, and the onion. Give that a really nice mix. And just getting that all incorporated. It's smelling amazing. And just like that, it should be done. Between the shrimp paste and those stink beans, this one is smelling extremely potent. I feel like this is either gonna be extremely delicious or just way too much. But I'm excited to find out. Let us know down in the comments, do you eat the shrimp with the shell on, or are you like Kyle and you peel it off? I love the shell. That's a nice texture of a bean. But it's not bad. That's a really awesome flavor going on here. Really nice sambal, Southeast Asian flavor. That is a powerful, shrimpy seafood flavor. But somehow, it all works. I don't know why it's called stink bean, because it doesn't taste bad at all. It tastes like shiitake mushrooms. It's slightly bitter, but then it goes away pretty fast as you chew. And the texture's almost like a boiled peanut. It's really interesting. That's a really nice, savory component to this dish. I'm loving it. It is extremely spicy, though. Flavor of those shrimp. Wow. The sauce on the outside, a little kick, a little sweetness, a lot of umami. Dude, I'm loving this dish a lot. Whoa. Wow. That's a great showing for the stink beans. It is time for our first Chef's Made Family Recipe of the Day. So, hopes could not be higher. This is Chef George's Banitsa from Bulgaria. And it all starts with this stuff here, phyllo dough. Whoa, I thought it'd be like puff pastry. This is nothing like it. They are extremely thin. I thought there was paper separating them. It's literally just the thinnest dough you'll ever see, which should be perfect. Now, for our next critical ingredient, just like Chef George says, we have real Bulgarian sheep's milk cheese. Though it does seem to have like an almost crumbly texture, kind of like feta. I had to go for a taste here. You definitely get that sheep, almost gamey flavor, but it's very rich, very satisfying. Where is Bulgaria, Cal? Do you think you could guess where Bulgaria is on a map? All right, Max, let me give you a little geography lesson here, okay? Right here, we have a map. We have China, Japan, and then this really big one, that's Russia. What you want to do is you want to go north about 400 miles, and that's Bulgaria. Assemble. I'll start by buttering up the pan. On with the phyllo dough. Add more of the butter. Now, just crumbling over some of that white Bulgarian cheese. Another layer of dough, and basically just redoing the process. I have a feeling this is going to be extremely rich. I hope I'm doing it right, but I have high hopes. Adding on our final layer. Must be at least like 100 of these things. So, we've trimmed up the sides and just kind of making sure it's fully compressed. Now, we finally finish with that yogurt and egg mixture. Hoping the egg will kind of caramelize over the top. Topping with just a little bit more of that cheese. I'm actually feeling very proud of this little pastry, and we'll get it in the oven. It's been just about 30 minutes, and this thing is looking beautiful. Just this insane golden brown color, and if you look closely, it has completely puffed up. It's almost like a balloon in there. There are so many layers in here. I'm super curious as to what it looks like inside. It almost has this custardy appearance in there. Almost like a savory baklava. And just like Chef George's family, we are, of course, going to add in a coin for one lucky person to get good luck for the year. All right, everyone grab your piece. Ow! What the? What the heck, Matt? The freaking quarter in my panisa. Dude, congratulations. You're the luckiest person all year. You all right, Kyle? I don't know. It looks okay. Does it? Yeah, you look good. That is really interesting, because the cheese is very strong, and then that phyllo dough is light and crispy. It is extremely buttery. It's like a savory version of shortbread. It's super light, buttery, almost sweet because of it, but then you get this cheese situation, and it's like this stinky-ish feta, or like a manure-y flavored feta, but in a good way. I totally know what you mean, Sophia. Like, when you smell manure, and you just want to eat it, like, I don't love this strong of a feta cheese flavor. It's very strong. You have to like this type of cheese, because there is basically a whole tub in that one pastry. I do like the buttery, flaky crust. You have so many layers in there, it's kind of crazy. It's better than a croissant in terms of layers. I like the cheese and the crispiness of the phyllo dough the most. I don't love how buttery it is. I did add a lot of butter, probably too much. I also probably added too much cheese. For me, though, it is all about the texture. It has that baklava kind of vibe to it. Yeah. Chef George, let us know how badly Max messed this one up. Chef George, I want to see you in the comments. Jeez, Kyle. What? That's really low. That's way too low. No, yours is too high. Dude, there's something really satisfying about this dish. Thanks for watching, and we'll see you next time.