Throwback Throwdown

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Nostalgia is on tap (as is some great food and killer cocktails) as the squad throws it back to the 90s, with all sorts of pop references, drinks, and eats to bring you back to the decade that brought us everything. We get it all goin’ and it’s cool to the max, so for some rad recipes, great bites and even better people, fire up the VCR and get the party started.

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The mixtape

Capri cold medina

We’re mixing up cocktails that spark joy, inspired by those shiny fruit pouches and the sunny, vitamin D-rich orange drink. Imagine adding a splash of alcohol to these childhood favorites, creating a drink that’s both nostalgic and novel. Our aim? To bring back the ’90s vibe in a fun, portable way. We even named our creation after a catchy ’80s rap hit by the Beastie Boys, celebrating the right to party. Time to dive into these boozy pouches!


  • 1 envelope-style plastic pouch
  • 5 ounces of orange-flavored drink
  • 1 ½ ounces vodka
  • ½ ounce peach schnapps
  • Splash of orange juice
  • Straw
  • Fun stickers for the package

Directions for the Capri Cold Medina

  • Mix all ingredients into a pitcher, multiply each amount by total drinks your gonna make
  • Using a funnel, pour them into the envelopes and seal ‘em up
  • Throw ‘em in the fridge overnight
  • Pull ‘em out, shake ‘em up
  • Throw a straw in…
  • Sip in that nostalgia

Cool to the max shrimp

We’re elevating party snacks by pairing proteins with starches, swapping wings for ocean treasures. Imagine a snack as visually cool as it tastes, with a satisfying crunch. Inspired by the unforgettable experience of those cool ranch-dusted tortilla chips, we aimed to recapture that first exhilarating crunch and flavor burst. Our twist? Coating fresh shrimp in a similar, flavorful batter and frying them to achieve that perfect crunchy-juicy texture, served with a cool yet spicy green chile bacon bit remoulade.


  • 1 ½ pounds U-16 raw, deveined shrimp, with the tails removed
  • Vegetable oil (enough to get 3-4 inches in a pot)
  • 1 ½ cups flour
  • ½ teaspoon paprika
  • ½ teaspoon granulated garlic
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Salt and pepper to taste (for egg mixture)
  • 3 eggs
  • 1 large bag of crushed cool, ranch flavored tortilla chips
  • 2 tablespoons of ranch-flavored powder, mixed with ½ teaspoon of salt

Ingredients for the Chile/Bacon Bit Remoulade

  • ¼ cup bacon bits (or 3-4 slices of bacon, cooked crisp and chopped up/crumbled)
  • 1 cup mayonnaise
  • 2 ½ teaspoons Dijon mustard
  • 3 tablespoons plain yogurt
  • 2 minced garlic cloves
  • 1 teaspoon smoked paprika
  • 1 tablespoons drained, chopped, green chiles out of the can
  • 2 teaspoons fresh thyme
  • 1 teaspoon chopped rosemary

Directions for the Chile/Bacon Bit Remoulade

  • Mix all the ingredients together in a glass bowl
  • Refrigerate as needed

Directions for Cool to the Max Shrimp

  • Dry the shrimp with paper towels
  • Mix the paprika, granulated garlic, salt and pepper together
  • Lightly season the shrimp with the paprika, garlic, salt and pepper mixture
  • Crush the chips, so there are only a few big pieces in them
  • Put the flour into a shallow bowl
  • Put the eggs in another shallow bowl with a little salt and pepper
  • And the crushed chips into a third one
  • Dip the shrimp into the flour, shake excess…
  • Dip into the egg mixture…
  • Dip into the crushed doritos
  • Heat your oil to 350 degrees over medium heat
  • Drop your shrimp in batches and fry for 2-3 minutes until golden brown
  • When out of the fryer, sprinkled with the ranch/salt mixture
  • Serve ‘em with that chile bacon bit remoulade and be cool, baby

video rental pizza

Remember those after-school pizza runs to the iconic red building? We’re bringing back that crusty, cheesy nostalgia, reminiscent of our favorite ’90s shows. The secret to replicating that beloved pan pizza lies in the perfect pan and ingredient ratio, especially the crust—crispy yet chewy, with a balanced sauce and cheese mix. We’re adding a modern twist with unique toppings like sweet pepperoni and various cheeses, blending cherished memories with today’s flavors to enhance any gathering.


  • 1 ⅓ cups warm water
  • 4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ¼ cup nonfat dry milk
  • ½ teaspoon table salt
  • 2 tablespoons olive oil for the dough
  • 1 package of dry yeast
  • Melted garlic butter (4 tablespoons of melted butter and 1 tablespoon of minced garlic mixed together)
  • ¼ cup vegetable shortening and ¼ clarified butter (ghee, softened), mixed together
  • ¼ cup vegetable oil
  • 2 cups pizza sauce (homemade sauce recipe below, or buy a good premade kind)
  • 4 cups shredded mozzarella cheese, 1 cup shredded asiago, and 1 cup shredded parmesan cheese, all mixed together
  • Mix of your favorite toppings, each pizza different – ½ cooked sweet sausage and fresh sliced mushrooms on one; ½ cup spicy/sweet cup pepperoni and honey drizzle on another; and good ol’ cheese on the third

Ingredients for Pizza Sauce

  • 1 28-ounce can of whole tomatoes
  • ¼ cup finely chopped onions
  • ¾ teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes
  • 3 cloves minced fresh garlic
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil

Directions for the Sauce

  • Chop up the tomatoes with a big knife or an immersion blender if you want to get fancy (or a food processor making it chunky works too)
  • In a large saucepan, heat the oil over medium heat and add the onions, herbs and red pepper, and cook for 3 minutes, stirring the whole time
  • Add garlic and cook for about a minute until it is really fragrant
  • Add the tomatoes in, then lower the heat to low and let simmer for 30 minutes
  • Test it and see what you think (too hot, add sugar; too sweet, add one shake of the red pepper flakes)


  • Mix the yeast, sugar, and dry milk into the water, stir really well and allow to proof for 5 minutes until it starts to foam and bubble
  • In a separate bowl, combine the flour and salt with the oil
  • Combine the flour and oil mixture into the yeast and combine
  • Throw on a floured flat surface and knead for 10 minutes, but we prefer to throw it in a stand mixer for the 10 minutes
  • Split that dough into three equal size bowls
  • Take 3 8-inch wide, deep cake pans and put 2 tablespoons of olive oil into each one, spreading it evenly
  • Roll the dough out to an 8 inch circle and place in the pan
  • Soak each pizza with vegetable oil
  • Place a towel over each one and let rise in a warm place for 1 ½ hours
  • Preheat your oven to 450 degrees
  • Spoon a third of the sauce onto each of the pizzas
  • Spread about 80% of the cheese evenly on each pizza
  • Put your toppings on each pizza
  • Sprinkle the remaining cheese on top of the pizzas
  • Throw the pizzas in the oven for 14 minutes, until the outer crust is golden brown, then…
  • Brush the garlic butter around the crust
  • Bake for 1 more minute
  • Slice and dice like a Teenage Mutant Ninja Turtle


Recalling the joy of unpacking vanilla wafers and frosted cookies during school or late-night cravings, we’re bringing back that delight. Crafting crunchy cookies and smooth frosting at home is simple, with the added perk of unlimited batches as adults. Inspired by the kangaroo-named treats, these cookies were the ideal complement to any meal, from cafeteria slices to gourmet dinners. Echoing Tupac’s “How Do You Want It,” we crave them crunchy and frosted, shared amidst laughter and light-hearted jests. So, grab a cookie and celebrate—the taste of victory is indeed sweet.

Ingredients for the Wafers

  • 1 cup unsalted butter
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 lemon extract
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 ½ cups cake flour

Directions for the Wafers

  • Preheat the oven to 400 degrees
  • Mix all ingredients evenly
  • Drop into dime-sized balls on the cookie sheet and flatten a bit with your thumb
  • Bake at 400 degrees for 10-12 minutes

Ingredients for the Frosting

  • 1 cup unsalted butter, at room temperature
  • ¼ teaspoon salt
  • 3 cups powdered sugar (separated into 6 half cups)
  • 3 tablespoons heavy cream (separated into 3 1 tablespoons)
  • 1 teaspoon vanilla extract
  • ¼ cup rainbow sprinkles

Directions for the Frosting

  • In a big metal mixing bowl, beat the butter with a mixer and make it creamy
  • Sprinkle in the salt and stir it to combine
  • Add the sugar ½ cup at a time, wait until each cup is mixed in before throwing in more
  • Bring the mixer back on medium low speed, add in the cream, one tablespoon at a time
  • Once it’s well mixed, turn it to high and go for about 30 seconds
  • Add the vanilla and the sprinkles in and stir it again so it’s mixed
  • Throw it into a serving cup or dish

Directions for Alley-Oops

  • Dunk the cookies into your frosting and enjoy

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