The Dish
Let me paint you a picture: a stack of golden-brown cornmeal pancakes, drizzled with honey, sitting on a plate that could have been served to George Washington himself. That's where our journey begins—with hoecakes, the rustic ancestor of modern pancakes. But we're not stopping there. We're eating our way through the entire history of the American presidency, one plate at a time. From Thomas Jefferson's mac and cheese (yes, he helped popularize it) to Abraham Lincoln's bacon (the man knew protein), this is a culinary timeline of the nation's highest office.
The concept is simple but brilliant: taste every US president's favorite food, then pit the Democrats against the Republicans to see which party's palate reigns supreme. It's part history lesson, part cooking challenge, and part honest food review. The video takes us from Washington's hoecakes to Ulysses S. Grant's rice pudding, with stops at hard cider, fried chicken, oysters Rockefeller, and even squirrel stew (substituted with rabbit, because finding squirrel meat is harder than you'd think).
The Technique
The technique here isn't about a single recipe—it's about versatility. Each dish requires a different approach, and the cooks show remarkable range. For the hoecakes, they nail the cornmeal texture: slightly gritty, not too sweet, with a dry crumb that begs for honey. The key is using coarse cornmeal and cooking them on a hot griddle until the edges are crisp but the center remains tender. What most home cooks get wrong is adding too much sugar—these are meant to be savory-sweet, not dessert.
For the mac and cheese, the game-changer is the cheese wheel presentation. They bake the macaroni in a hollowed-out wheel of cheese, which gives it an extra layer of creamy, nutty flavor. The science here is simple: cheese is an emulsion of fat, protein, and water. When you heat it slowly, the proteins unwind and trap water, creating that silky sauce. But if you rush it, the proteins clump and you get a grainy mess. The low-and-slow approach is non-negotiable.
The fried chicken is a masterclass in moisture retention. They use a buttermilk brine—the acid tenderizes the meat while the sugar helps with browning. Then a seasoned flour dredge, and frying at 350°F to ensure the inside cooks through before the outside burns. The result is a crust that shatters when you bite, with juicy meat underneath. James Monroe would approve.
Ingredients & Substitutions
Let's talk about the ingredients that make this work. For hoecakes, you need coarse cornmeal (not the fine stuff for cornbread), buttermilk (or milk with a splash of vinegar), and honey. If you're gluten-free, substitute the all-purpose flour with a 1:1 gluten-free blend—the cornmeal already provides structure. For the mac and cheese, use a good melting cheese like cheddar, Gruyère, or Fontina. Avoid pre-shredded cheese; it contains anti-caking agents that ruin the sauce.
For the fried chicken, buttermilk is crucial, but you can use yogurt thinned with milk if needed. The seasoning blend should include paprika, garlic powder, and cayenne for heat. If you're dairy-free, use almond milk with lemon juice as a buttermilk substitute, and fry in coconut oil or avocado oil.
The oysters Rockefeller require fresh oysters (shucked yourself if possible), spinach, feta, and breadcrumbs. For a vegetarian version, swap oysters for mushrooms—they'll absorb the creamy spinach mixture beautifully. The Indian pudding uses cornmeal, molasses, and spices like cinnamon and nutmeg. It's naturally gluten-free, but if you're avoiding corn, try using fine polenta or grits.
Common Mistakes
The biggest mistake across these dishes is overcooking. The hoecakes become hockey pucks if left too long on the griddle. Cook them until bubbles form on the surface, then flip—about 2-3 minutes per side. The mac and cheese sauce can break if you overheat it. Use low heat and stir constantly. The fried chicken is easy to undercook inside if the oil temperature drops too low. Use a thermometer and fry in batches to maintain 350°F.
Another common error is neglecting seasoning. The cornbread was described as "average" because it lacked punch. Add salt, pepper, and maybe some jalapeño or cheese to elevate it. The sauerkraut was a disaster because it was served plain—it needs to be caramelized with onions and apples, or paired with fatty meats like pork. The rice fritters were dense because the batter was too thick. Thin it with milk or buttermilk until it drops off a spoon.
Pro Tips
Here's a restaurant secret: for the mac and cheese, grate your cheese fresh and toss it with a little cornstarch before adding to the milk. This prevents clumping and ensures a silky sauce. For the fried chicken, let the coated pieces rest in the fridge for 30 minutes before frying. This helps the coating adhere and creates a craggier crust.
For the oysters Rockefeller, use a blowtorch to finish the breadcrumbs—it gives a toasty, browned top without overcooking the oysters. And for the Indian pudding, let it cool completely before serving. The texture firms up as it sits, like a custard. Serve with a dollop of whipped cream or vanilla ice cream to cut the molasses sweetness.
The Verdict
This video is a delightful romp through American culinary history. The concept is fun, the execution is solid, and the honest reactions make it entertaining. Some dishes are winners (the mac and cheese, the fried chicken, Lincoln's bacon), others are losers (sauerkraut, popcorn, rice fritters). The Democrats and Republicans end up in a tight race, but the real winner is the viewer, who gets a taste of history without having to cook 18 different dishes.
Is this worth trying at home? If you're a history buff or a food challenge enthusiast, absolutely. Pick a few presidents and make their favorites for a themed dinner party. The difficulty ranges from easy (fruit, popcorn) to moderate (fried chicken, oysters). The time investment is significant if you do all 18, but the wow factor is high. Just skip the sauerkraut—unless you're a fan of punishment.
