12:31 the shrimp and grits they got from that restaurant is actually grits with shrimp etouffee poured on it. it's not regular shrimp and grits. which is just grits with peeled shrimp and a few spices mixed in. etouffee is a 'soup like' meal that is usually served over rice. it's similar to gumbo but creamier instead of a more water like soup. etouffee is also good served over fried fish (catfish being the go to for this).
We make gravy out of any broth. We make beef gravy, chicken gravy, turkey gravy, pork gravy, and it comes in every color from white to dark brown, lol. The UK seems to be very unimaginative in it's gravy making. We like our gravy to match whatever meat we're having.
At this point, I’m struggling to understand why the overall British palette hasn’t shifted?!?! I KNOW you have amazingly talented chefs there. Why doesn’t it catch on? Spices and seasonings and flavor are YOUR FRIENDS. You can have this. Why don’t you have this? ❤
What’s even more weird is they have some incredible Indian food and curries there. Tikka masala is like the most popular dish there outside of fish and chips
@@Sinjin_Sayre, overall most of our unhealthy foods are changed to healthier options over seas. You couldn't pull off the same flavors with our massively different base foods. flour, spice, even milk is different here. So your point is perfect to describe the difference.
Bless your heart! I just wanted to make you a plate of biscuits and sausage gravy. As a Southern woman I can't imagine anyone not loving biscuits and sausage gravy. 😊
The funny thing is, as much as you are watching this, getting hungry and wanting to try.... we want to be able to shove this food into the screen and have you actually understand how delicious it is.
Gravy is made from 4 ingredients: Binder (flour or corn starch), Fat (meat fat, meat drippings, vegetable oil, vegetable shortening, butter, margarine) and a Liquid (milk, broth, the liquid off canned vegetables, water) and Seasonings (black pepper, salt, herbs, garlic, onion). The white gravy (usually flour, drippings and milk) is called cream gravy, white gravy or country gravy which can be eaten as is or many times has a ground pork breakfast type sausage added. As said in the video, sausage gravy over biscuits is like a warm hug.
If you have had Polenta, then you have basically had grits. The flavor can slightly differ but it's all ground, boiled, corn. Grits are just a larger grind than polenta.
Grits are made from corn that’s been treated to make hominy then dried and ground. Polenta is just ground corn. That’s why you get a different flavor from the two products. In some parts of the south what we call grits were known as hominy clear into the mid 1980’s. As a food some love them and some hate them but I think it’s largely a matter of how they are prepared and served. Waffle House serves plain grits, most of the time when they are part of a dish they are seasoned to make a particular taste. This works because grits are actually kind of bland just by themselves.
Not the same. Polenta is made from corn meal, which is ground dried corn. Grits are made from dried corn that have been treated with slake lime. It breaks down the cellulose, softens the corn and prevents germination and becomes known as hominy. It's what masa with made from. It's not remotely "just a larger grind than polenta", it's a massively different product. You cannot make cornbread from hominy and you cannot make tortillas from corn meal.
@@seethe42 I agree that grits and polenta are different but "it's similar to polenta" is still a fine way to describe grits to someone who has never had it. They're both corn based porridges. Also, fun fact, the treatment with an alkaline solution is called nixtamalization and it increases the nutritional value of corn. The details of this preparation didn't make its way back to Europe as easily as the corn did, and this caused vitamin deficiencies among the first Europeans who got a lot of their calories from corn.
@@danielp3289That last part was an interesting read the first time I heard it. During the Irish Famine (not really a famine, more of a forced starvation by the British really), dried corn was illegally smuggled in to feed the masses but they weren't taught how to process it, and they also didn't have mills to grind it to make it edible like our cornmeal without nixtamalization
We love our gravies and sauces here in the US. They come in all colors and flavors depending on the meat or dish you have. White gravy is specific to certain dishes like chicken fried steak or biscuits & gravy. We do not eat white gravy on everything. I see so many more reactors testing white gravy but that just may be because it is unusual in most other countries. It may not look good visually if you have not tried it before but any good American is looking at it as a thing of beauty.
I’m Southern, Love my Southern Food and my gravy is always brown, even with my biscuits. The first time I had white biscuits and gravy was a road trip when I was very young. I didn’t care for it much. Probably because they didn’t use the secret ingredient 🤷🏻♀️
1:20 the reason that breakfast gravy is browner than you've seen previously is likely because this restaurant doesn't skip the most important part of the breakfast gravy cooking... browning the flour. Many people put the milk or cream in almost immediately after adding the flour. BUT, the more traditional method is to cook that flour for a moment or two so that it cooks that raw flour taste out and so it gets a slight brown color (which also adds a depth of flavor and a velvety texture at the end). Then you slowly wisk in the milk or cream. This is the way my papaw - grew up a farm boy in the south and the mid west - taught me. And how his mama taught him. Today, people tend to skip that step and they end up with a whiter, milder gravy with not a whole lot of complexity to it. My family makes it with bacon though not sausage, which makes it even better *chefs kiss* Also, we have all sorts of gravies here. It's a common misconception that white peppery dinner gravy (usually called sawmill gravy, this is the white gravy you'll see on top of fried chicken, country fried steak, and mashed potatoes) and creamy breakfast gravy (the gravy you see with biscuits or breakfast dishes in general) are the only gravies we have. We have brown gravies like you that are clear. We make gravy out of just about any meat - beef gravy, pork gravy, turkey gravy, chicken gravy, even things like mushroom gravy and cajun gravy. And they are specifically paired to certain dishes. Beef gravy for beef roasts and stews, pork gravy for pork roasts and chops, turkey gravy for turkey dinner, chicken gravy for baked or fried chicken or things like chicken and noodles/dumplins. gravies like mushroom or cajun gravies are more open and could be used for a variety of meats and dishes.
With grits you HAVE TO add other ingredients. Salt, pepper and other ingredients. Bacon and cheese are great in them. Onions, chives,ham,sausage and so much more.
Also...with white gravy, you want breakfast sausage or also called country sausage. I don't know if they have it in the UK...but it is important to get the right sausage because of the seasongs needed.
Yes - excellent point - it has to be American Breakfast sausage which is very sage forward. B&G will not taste right/as good w any other kind of sausage.
Shrimp and grits is a quick, easy dinner. Some say not to use instant grits, but if you cook them in broth, and add lots of cheese, they're very tasty and take about 5 minutes. Shrimp only take a minute per side in a pan. I do marinate the shrimp in a slightly spicy mix overnight. Next night - dinner in 5 minutes - cheesy, a little spicy (but the cheese cuts the burn), super easy. If no one sends it to you, maybe look for "etouffee" sauce (we have them in the condiment aisle with ketchup, mayo, salad dressings). Fantastic on any shellfish. More of a horseradish hot than a cayenne hot. The "brunch" is slightly a mix of breakfast and lunch, thus you get sweet stuff, but also spicier lunch stuff. And alcoholic beverages like a Bloody Mary (tomato juice & vodka, basically) or a Mimosa (champagne and orange juice). I'll try to sell you on grits. When you puff up corn kernel in lye (not YOU, a company), it becomes hominy. You can see if you look up a picture, it's a puffed up corn kernel. If you then grind them really tiny, you get grits. Just add boiling water or broth. They really don't taste like much, which is why we add butter, cheese, pepper; or you can make them sweet with sugar/honey and syrup. But because they don't have much flavor on their own, you can prepare them any way you want. FYI, an American can't send you grits or Karo syrup (to make a pecan pie) via Amazon. I've looked. I understand the corn syrup because y'all have laws against it (or highly monitored). Even your sodas are made with real sugar. In the US, Cokes are made with corn syrup. But no idea why there's no way to get a bag of grits to you directly. Might try making a "care package" of stuff bought at the store.
They are in Louisiana. Louisiana cooking, they use spices that when cooked carries a reddish/orange hue. Those biscuits and gravy would be a league of their own. I’d say most other places will have a more whitish gravy. Also depends on type of sausage Ian’s how heavily spiced the sausage is will color the gravy
ok buddy I hope you read this comment... you can TOTALLY make this at home... the gravy is a mix of milk/cream, flour, sausage+sausage grease and it's cooked on med/low until it thickens. The buscuit recipe can most likely be found online and you can make it all yourself. It probably won't taste like what you can get out here, but it would be close enough and i PROMISE you it's worth it to make it and try it *ETA* don't forget the ground black pepper for added taste
Describing biscuits and gravy as being like a warm hug is so accurate. It's like the ultimate comfort food. I've personally never met or even heard of anyone who doesn't love them. I think it's the future tasteing video I'm most looking forward to. But to actually experience the "real deal", it must be buttermilk buscuits... Somewhat heavy, but soft and moist on the inside, slighly crispy on the outside. Although never quite as good as homemade, there are still pretty good premade mixes for both buttermilk biscuits and white gravy that we could send from America. You'll just need to purchase ground/minced pork sausage to brown and add (drippings as well) to the gravy.
Grits are ground hominy corn. The more water you cook them in, the creamier it gets. While it's cooking, you add your seasonings. I add butter, and a little salt. My mom would put a rue over them with porkchops but you can do almost anything with them if you know what you're doing. My husband likes his grits with sugar.
Finally! I found my grits w/sugar tribe!! Though I like butter AND sugar if I'm just having grits on their own. I'll take the savory with a dish, but on their own, hand me the sugar!
Biscuits and sausage gravy and 3 eggs sunny side up, and 3 pieces of bacon, and a short stack of pancakes with honey or maple syrup and a couple of cups of coffee is my perfect breakfast
1:23 the gravy IS white, but there are added spices that then color it. we have three types of gravy in America. White (flour and cream based), brown (meat based, like bone marrow or meat drippings), and red (tomato based)... but once you start adding spices, the color might change depending on the spices.
I'm from North Carolina and I love grits. My husband is British and he likes them but I don't think he loves them like our daughter and I do. I almost always make them with cheddar cheese in them. Since moving back to NC this summer, I've had shrimp and grits at every breakfast when we go out. I missed them so much.
Here you can get brown gravy which has beef drippings in it, white gravy which can be just seasoning with corn starch and water, or chicken, sausage or onion. They also have a chocolate gravy that is good if made correctly and a Red Eye gravy with coffee in it. So when you are here and get something with gravy make sure you ask what kind of gravy.
The color of gravy made with flour depends a lot on how long you cook it. The longer it cooks, the browner it gets. The color is also effected by the other ingredients like sausage, black pepper, or paprika.
The taste of grits can be one of those foods that have to grow on you. I only liked them with the gravy on them when I was a child; now, I like them with butter and black pepper. I was away from the South for 17 years. It was one of the foods I really missed. When cooked right, grits are actually fluffy feeling. It tastes like corn since that's what it is.
White gravy is SO easy to make! It's made the exact same as any other gravy, really. Typically we'll use the sausage/bacon grease after making the meat, and either crumble some bits or just break up all the sausage and leave it in. But then you just make a roux with water/flour or butter/flour and add some seasonings and milk. It's THAT SIMPLE, and it takes on the flavours you use. This gravy is probably this colour instead of pale, because of the spices they used. Since they're in the deep south (Louisiana area), it likely has cajun seasoning which uses a lot of cayenne and paprika which tints the gravy just like curry powder might tint curry! :)
Grits are just ground hominy aka corn. There are many ways to flavor it. You either love it or not. You may have it at one place favored one way and hate it, but go to another place and the way they flavor it you fall in love.
1:51 most places that serve biscuits and gravy don't really spice it except to use salt and black pepper. BUT in Louisiana, we like to add other spices to a. to give it kick. and/or b. to give it a wider flavor palette.
Ok Lewis, if you come to America, you’ll have to do your tour and try whatever place is known for having the best biscuits and gravy in each city/state you visit. You commented that this gravy looked different from the dish you saw from Jolly before, and that’s because everywhere makes it different (but delicious). The previous b&g was more of a southern style with a white gravy. This b&g is more of a Louisiana style that’s more heavily spiced. There are also versions where the gravy is a little darker, some with more pronounced black pepper flavor. I’ve even seen lobster b&g. Everywhere you go b&g is done a little different. Gotta try them all! 😋
I'm from Pennsylvania and the second I cross the Mason-Dixon line into the south, if it's morning, i order a true southern breakfast with grits. If I'm home, I go to Cracker Barrel and get breakfast with a big bowl of grits. BTW, shrimp and grits are Heavenly.
I would bet money that you'll love grits, especially with cheese. Forget the egg of you don't like eggs. Nothing like porridge. Bloody Mary's are really good. Great hangover cure. New Orleans puts a lot of spice in their food vs other places. Some people over do it so hopefully you'll choose a good place.
Grits are coarsely ground cornel kernels boiled in water, milk, and butter, then add butter and seasoning of choice. When shrimp is in grits it is like a liquidy curry sauce but cajun spices
Theres a lot of simple biscuit and [sausage] gravy recipies out there. Watched a Brit make it in his kitchen the other day. You should try that to get a sneak peak at America's best breakfast
First comment, shrimp and grits are amazing and I have not even had the proper southern type, but working in a Cajun/Creole restaurant (Midwest with 3 native southerners) that rarely dealt with that combo gave me ideas to try on my own.
4:57 fried chicken strip on buttered biscuits drizzled with spicy honey is one of the best foods. on par with a really good biscuits and spicy sausage gravy. the honey chicken biscuit is really popular menu item at Whataburger. they usually sell out each day so get there early if you ever go.
White sausage gravy is incredibly easy to make. First brown breskfast saussge. Then remove sausage. Add 1/8 cup water to release tidbits, scraping. Once water has steamed away and tidbits released, add enough tabspoons of flour to cover oil and blend into remaning oil, cooking the flour. Next add milk enough for the number of eaters, blend until thickened, stirring constantly until desired thickness achieved. Serve over biscuits. Salt and pepper to taste.
The way grits is made is by plumping hard corn in lye water until it becomes something called hominy, you rinse off the liquid, then grind the hominy until its like a porridge. Add butter and whatever you want to make it savory or sweet. It's soft and has a little bit of texture, and is a great carrier for other flavors.
We actually have light and dark gravies here in The South. I like shrimp and grits, but I don't think I would eat it with fried egg though. Grits have a texture that's somewhat similar to porridge, except they are best when eaten with something savory, not sweet. Plus, every restaurant has its own unique recipe, so it's very likely that if they had it somewhere else they may like it better.
Sausage gravy is so easy to make!When I make it I use ground sage pork ,then flour, milk ,one egg and black pepper .when done pour over homemade biscuits.
Fresh gravy is awesome here. Ask any cook in the US which of their homemade gravies is their families' favourite. You will see their faces light up with happy memories and hear tales of children. It's like pictures of cats, puppies and babies, it's gonna get a reaction from almost everyone. ❤️The sauce.
Grits are ground up corn. You can grind popcorn kernels to make grits as well. It’s boiled in water or chicken broth for about 10 minutes. You add butter, salt, pepper and cheese ect. Or you can have it with butter and sugar.
Grits are made of ground 🌽 corn called harmony corn. Which is white in color. It's cooked in water with butter, cheese, and pepper or whatever you want to add to it. A savory side ,usually served at breakfast. I personally like to mix my scrambled eggs and bacon in mine! 😋
Parents are both from the South and many traditional southern dishes were featured in our house. Every Sunday morning we had fluffy buttermilk biscuits but we ate them with creamy butter and strawberry or apricot preserves. Grits were featured several times a week for breakfast but never with any gravy; it was always butter and we kids put a little sugar on them. As an adult I have become a fan of fish and grits, whiting fillets fried in white cornmeal.
Corn grits are made from dent corn which is softer and starchier than regular corn. It's dried, processed and ground into tiny bits and then boiled to the softness that you like. I like mine pretty soft with shredded cheese on top and maybe some bacon bits if I have some. Sliced homegrown tomatoes and either buttered toast or biscuits and there you have a nice breakfast.
Lewis, it may be that gravy across the pond only comes in 1 color, but with the mix of cultures we have here, that's not the case. I've never seen anyone stuff so much into his/her mouth in 1 bite as these 2. Unbelievable! Some day one of them is going to breathe at the wrong time, and choke to death. Re. your unverified reaction to so much you see these guys eating--"don't knock it 'til you try it". More often than not, like these 2, you'll be pleasantly surprised. I've had grits, but being from the north, I had to visit Wikipedia to get an accurate description--"a porridge of boiled corn meal".
The three basic gravies are beef gravy (dark brown), chicken gravy (light brown), and white/country gravy. When well made, biscuits and gravy are fabulous!
grits are ground corn that is much coarser ground than flour or corn meal. you cook it in milk (some people chose water instead) and add a couple pinches of salt and a couple pats of butter (real butter) to a bowl amount. you can add cheese and/or a protein like sliced sausage or chopped ham, or crumbled bacon or even shrimp (cooked before hand and shelled and then added to the grits, not cooked WITH the grits). people in Louisiana and parts of Texas also all other spices (like Creole seasoning) to add more flavor, as they are usually quite plain tasting. egg is rarely added, but not unheard of. DO NOT add sugar as many people in the Northern U.S. do... that spoils the taste.
You will like grits. It is growing corn and it can be a breakfast porridge, a little thicker with the cheese and shrimp and it is a dinner. Or the thicker version can be a side dish for any meal. It can also be fried. I have had with butter and syrup with breakfast like pancakes. Another thing grits may be found all over but are a specialty of the South. With breakfast the South serves grits as the side with eggs, bacon etc., but in the West the side dish is hash(ed) brown potatoes. The dividing line is considered to be between the Texas twin cities if Dallas and Fort Worth.
Gravy comes in a few colors here. It depends on the flavor. You have beef, pork, mushroom, chicken, etc. The best part of this was watching them see the mixer with the cookie dough. It's the child in us all. 😊
Grits are just ground corn and have a similar texture to coarse sand when raw, but when cooked, they soften up and take on great flavors. If you eat rice pudding or oatmeal, then it's similar to that texture. It's just corn, so what you add to it makes them wonderful.
The gravy is made from fried ground breakfast sausage and the grease from the sausage is made with flour to make a rue then you stir the flour until it a paste in the grease then add milk to it until its thick and creamy and you pour it over homemade buttermilk biscuits
The color of the gravy in the shrimp 🦐 and grits came from cayenne pepper 🌶️. Grits are a ground hominy which is a corn 🌽 derivative. Hominy like corn comes in yellow or white kernels that are larger than regula= corn kernals. That's because hominy goes through a process called Nixtamalization which is when the kernels are put in a lime ( not the fruit ) solution when the the hulls of the kernals germinate and the the kernals themselves plump up.
Grits are delicious. It's kind of like hot white rice, but it's finely ground corn, cooked up like hot rice. Then you mix whatever you like into it to make it yummy, i.e. butter and maple syrup, or cheese with jalapeño, or soft boiled egg and butter, etc. It's yummy. If you like hot white rice or corn, you'll likely like grits. I love them.
My mom grew up in the south and there are some things that she used to make that can't be beat. Biscuits and sausage gravy, fried chicken with chicken gravy and rice/mashed potatoes, sweet tea, chicken and dumplings. I don't know where to stop because there is so much that I miss.
There is three color of gravys ( brown gravy, white gravy/milky gravy and butter) if you know how to cook brown gravy then you can make white gravy easily just add milk instead of water.
Not true respectfully, they come in all colors and flavors depending on what a person/chef wants to use it for. I was a chef for 15 years, but whatever.
@@jessicacavins4409 There is basically an unlimited amount of "gravy", but like I said they are catered to the meat, the region and the chefs choice for whatever they are trying to highlight. Take care.
Grits are cornmeal basically and are much closer to polenta than anything else. They don't have a lot of flavor on their own but they do a great job absorbing whatever flavors you add to them.
Dude just brown 1 pound of pork sausage in a pan then add 3/4 cup of flour stir it until the flour is coating the sausage add a spoonful of butter some garlic powder and some black pepper then add milk and stir until it starts to thin out. Bring it to a boil and turn the heat all the way down and stir for a while so it will kind of thicken up. Its hard to go wrong with it
Grits are ground up corn. It has a gritty texture but they are smooth in taste. It is a staple in the south and cooked plain with butter, cooked with cheese, or served with shrimp or fish with spices. Absolutely delicious! Gail
Our gravies run the gamut from stark white to deep brown, depending upon the fat type used, additional spices & additions of ingredients as well as how LONG it's cooked. This, imo was on for a minimum of a 1/2 an hour. Grits is like ground corn... so it has the corny flavor, but then it's also creamy.. yet kinda gritty - hence the name.
Grits is dried corn that is ground much like corn meal. It is cooked like a porridge milk and butter. It can also be baked into a soft loaf, sliced and fried. Pretty much anything can be added to it like sugar, cinnamon and fruit for a sweet dish or shrimp, herbs, vegetables, cheese, etc. for a savory dish. It is very versatile and originated from Native Americans.
Another great reaction video. Wow! As for grits, they gave one of the worst descriptions ever. Grits by themselves are bland, like rice. Some people like them with sweet (butter & honey or maple syrup), some people like them savory. Done right, I'll have them either way. Cheesy grits with shrimp is awesome. I've had deep fried cheesy grit balls. Bloody Mary's are an acquired taste, but I do like them. Anyways, just get over here to the U.S. so people can take you to their favorite places to get the best regional food. Cheers!
The white gravy used for biscuits and sausage gravy is always creamy, but in this recipe they use some spices or something that makes it look more ... yellow? Whatever, I'm sure it tastes good. Consider this.... many creams and sauces begin with a Rou, which is butter and flour, The longer you cook it (over medium-low heat), the darker it gets, Then you add the milk, cream, spices, cooked sausage or whatever.
The best way to describe grits is similar to cream of wheat in texture (kinda) it’s made from ground up corn so it’s easy to change the flavor depending on your tastes.. my kids dad likes to add butter, sugar and milk.. I like to make cheesy shrimp and grits with a spicy cream sauce and onions, peppers, and garlic..
Shrimp and grits are delicious! I think it’s the way he’s describing it. It taste like warm, smooth, creamy cheese, and cream seasoned with Cajun spices and a savory large size straight from the gulf, shrimp farm seasoned with butter and garlic. Hopefully this sounds better.😊
Yep. Texas cooking is based more on the chuckwagon found with driving cattle (previously settlers) + Mexican and Southwest indigenous. Louisiana is based on cajun (urban + French + indigenous) and creole (rural + French + indigenous). Local proteins in t Louisiana are seafood and gator. Proteins in Texas are more around cattle and other livestock. There is a lot of cross over, like both have pig and chicken. But the spices are really different.
Mr B. you are so correct. I've lived in Tx & visited Louisiana many times. Myself personally I'll take Texas cooking hands down. The brisket is heavenly. I live in New England now & we can't get tx brisket up here. :-(
Grits are like a course ground corn porridge, it's a lot better than it sounds though. Like yeah you can get some crappy quality grits, but if they're done well, they can be the perfect side dish for seafood, slow cooked meats, or breakfast in general. Great with butter, cheese, and black pepper
Grits are a type of porridge made from hominy - maize that has been treated with an alkali in a process called nixtamalization, with the pericarp removed. Grits are cooked in warm salted water or milk and considered a soup. They are often served with flavorings as a breakfast dish.
It's made with ground hominy corn grits with cheese and spices and grilled shrimp it so yummy and the gravy is made from a rue from flour and grease and milk and spices its yummy good
Just had shrimp and grits this morning actually. Love them! As many shrimp and grits as I’ve ordered from restaurants in the past, I’ve never seen them served with an egg on them before. Also love sausage and grits.
"Grits" are made from grinding corn. Most of the flavor comes from whatever you add to it. Just like with mashed potatoes and oatmeal. However, grits works with both sugar/butter/milk AND savory foods like gravy./meat/salt & pepper.
Homemade biscuits r so easy to make. My ingredients are: self-rising flour, buttermilk, olive oil, a tad of salt. So easy, fairly cheap and better for u nutritionally than the store canned variety.
We Americans have all types/colors of gravy, including your brown gravy that we make and eat also! We use the brown gravy for beef dishes or on potatoes- mashed or roasted. We also have chicken and turkey gravy, etc..............................................
Just search up sausage gravy. You fry sausage in a skillet, once it’s cooked put some flower in it, mix it around then pour milk into it. Add salt and pepper to it. Can do the same for bacon gravy as well.. really good!
Scramble up sausage, when cooked remove sausage leave the grease, add flour cook until browned, add milk or buttermilk. Reduce add sausage back in with generous amounts of salt and pepper. Pour over biscuits and enjoy
@L3WG Reacts Grits are a type of porridge made from hominy - maize that has been treated with an alkali in a process called nixtamalization, with the pericarp removed. Grits are cooked in warm salted water or milk and considered a soup. They are often served with flavorings as a breakfast dish.
Grits is coarse ground corn meal that has been boiled. Alone it doesn't have much taste, but add butter or cheese and it's good. Grits have a texture similar to rice.
12:31
the shrimp and grits they got from that restaurant is actually grits with shrimp etouffee poured on it. it's not regular shrimp and grits. which is just grits with peeled shrimp and a few spices mixed in. etouffee is a 'soup like' meal that is usually served over rice. it's similar to gumbo but creamier instead of a more water like soup. etouffee is also good served over fried fish (catfish being the go to for this).
LOL. "I shouldn't have watched this. I'm so hungry now."
We make gravy out of any broth. We make beef gravy, chicken gravy, turkey gravy, pork gravy, and it comes in every color from white to dark brown, lol.
The UK seems to be very unimaginative in it's gravy making. We like our gravy to match whatever meat we're having.
My favorite gravy was the one my mom made out of the drippings left over from when she made fried chicken.
Its also seasoned with cajun seasoning. Brits dont season their gravy with anything other than salt.
Imagine what he would think of Redeye Gravy if he thinks sausage gravy is crazy. LOL
it's worse than you think ...in the UK, it's Bisto gravy granules.
@@DashRiprock513 ICK! Gravy is not hard to make.
At this point, I’m struggling to understand why the overall British palette hasn’t shifted?!?! I KNOW you have amazingly talented chefs there. Why doesn’t it catch on? Spices and seasonings and flavor are YOUR FRIENDS. You can have this. Why don’t you have this? ❤
@@Sinjin_Sayrelike what ?
What’s even more weird is they have some incredible Indian food and curries there. Tikka masala is like the most popular dish there outside of fish and chips
@Knightowl1980 really? That surprises me for some reason.
@@Knightowl1980- thats because that dish was created in the UK. Most think Tikki Masala was created by Indian people but ironically it was not.
@@Sinjin_Sayre, overall most of our unhealthy foods are changed to healthier options over seas. You couldn't pull off the same flavors with our massively different base foods. flour, spice, even milk is different here. So your point is perfect to describe the difference.
Bless your heart! I just wanted to make you a plate of biscuits and sausage gravy. As a Southern woman I can't imagine anyone not loving biscuits and sausage gravy. 😊
Same! We have biscuits and gravy often and it never disappoints.
I’ll take some if you’re offering
Ditto
I'm an American living in the UK, and I'm from the South. I'm going home in 2 weeks and I cannot wait to get some of this on my plate again.
The funny thing is, as much as you are watching this, getting hungry and wanting to try.... we want to be able to shove this food into the screen and have you actually understand how delicious it is.
Yeah, if I had real money, I'd take my private jet over there, kidnap him, and take him to New Orleans to eat.
@@buddystewart2020 I think that would count as a hostage rescue, instead of a kidnapping. 😄
😁😂
I dont think you can kidnap the willing.
@@chazfu❤😂
Good shrimp and cheese grits is beyond amazing!
Gravy is made from 4 ingredients: Binder (flour or corn starch), Fat (meat fat, meat drippings, vegetable oil, vegetable shortening, butter, margarine) and a Liquid (milk, broth, the liquid off canned vegetables, water) and Seasonings (black pepper, salt, herbs, garlic, onion). The white gravy (usually flour, drippings and milk) is called cream gravy, white gravy or country gravy which can be eaten as is or many times has a ground pork breakfast type sausage added. As said in the video, sausage gravy over biscuits is like a warm hug.
Brits save time by not adding any seasoning.
When I lived in the UK, gravy was being made from Bisto gravy granules.
🤣@@nullakjg767
@@DashRiprock513😑
My secret biscuit and gravy recipie came from my Teacher, She grew up during the Great Depression, in Nebraska.
If you have had Polenta, then you have basically had grits. The flavor can slightly differ but it's all ground, boiled, corn. Grits are just a larger grind than polenta.
This is a good comparison. Grits is stone ground polenta with US Southern spices usually cooked in milk and butter.
Grits are made from corn that’s been treated to make hominy then dried and ground. Polenta is just ground corn. That’s why you get a different flavor from the two products. In some parts of the south what we call grits were known as hominy clear into the mid 1980’s. As a food some love them and some hate them but I think it’s largely a matter of how they are prepared and served. Waffle House serves plain grits, most of the time when they are part of a dish they are seasoned to make a particular taste. This works because grits are actually kind of bland just by themselves.
Not the same. Polenta is made from corn meal, which is ground dried corn. Grits are made from dried corn that have been treated with slake lime. It breaks down the cellulose, softens the corn and prevents germination and becomes known as hominy. It's what masa with made from. It's not remotely "just a larger grind than polenta", it's a massively different product. You cannot make cornbread from hominy and you cannot make tortillas from corn meal.
@@seethe42 I agree that grits and polenta are different but "it's similar to polenta" is still a fine way to describe grits to someone who has never had it. They're both corn based porridges.
Also, fun fact, the treatment with an alkaline solution is called nixtamalization and it increases the nutritional value of corn. The details of this preparation didn't make its way back to Europe as easily as the corn did, and this caused vitamin deficiencies among the first Europeans who got a lot of their calories from corn.
@@danielp3289That last part was an interesting read the first time I heard it. During the Irish Famine (not really a famine, more of a forced starvation by the British really), dried corn was illegally smuggled in to feed the masses but they weren't taught how to process it, and they also didn't have mills to grind it to make it edible like our cornmeal without nixtamalization
We love our gravies and sauces here in the US. They come in all colors and flavors depending on the meat or dish you have. White gravy is specific to certain dishes like chicken fried steak or biscuits & gravy. We do not eat white gravy on everything. I see so many more reactors testing white gravy but that just may be because it is unusual in most other countries. It may not look good visually if you have not tried it before but any good American is looking at it as a thing of beauty.
I’m Southern, Love my Southern Food and my gravy is always brown, even with my biscuits. The first time I had white biscuits and gravy was a road trip when I was very young. I didn’t care for it much. Probably because they didn’t use the secret ingredient 🤷🏻♀️
1:20 the reason that breakfast gravy is browner than you've seen previously is likely because this restaurant doesn't skip the most important part of the breakfast gravy cooking... browning the flour. Many people put the milk or cream in almost immediately after adding the flour. BUT, the more traditional method is to cook that flour for a moment or two so that it cooks that raw flour taste out and so it gets a slight brown color (which also adds a depth of flavor and a velvety texture at the end). Then you slowly wisk in the milk or cream. This is the way my papaw - grew up a farm boy in the south and the mid west - taught me. And how his mama taught him. Today, people tend to skip that step and they end up with a whiter, milder gravy with not a whole lot of complexity to it. My family makes it with bacon though not sausage, which makes it even better *chefs kiss*
Also, we have all sorts of gravies here. It's a common misconception that white peppery dinner gravy (usually called sawmill gravy, this is the white gravy you'll see on top of fried chicken, country fried steak, and mashed potatoes) and creamy breakfast gravy (the gravy you see with biscuits or breakfast dishes in general) are the only gravies we have. We have brown gravies like you that are clear. We make gravy out of just about any meat - beef gravy, pork gravy, turkey gravy, chicken gravy, even things like mushroom gravy and cajun gravy. And they are specifically paired to certain dishes. Beef gravy for beef roasts and stews, pork gravy for pork roasts and chops, turkey gravy for turkey dinner, chicken gravy for baked or fried chicken or things like chicken and noodles/dumplins. gravies like mushroom or cajun gravies are more open and could be used for a variety of meats and dishes.
I’m going to be so excited to see your videos when you visit 🙂
With grits you HAVE TO add other ingredients. Salt, pepper and other ingredients. Bacon and cheese are great in them. Onions, chives,ham,sausage and so much more.
Also...with white gravy, you want breakfast sausage or also called country sausage.
I don't know if they have it in the UK...but it is important to get the right sausage because of the seasongs needed.
Yes - excellent point - it has to be American Breakfast sausage which is very sage forward. B&G will not taste right/as good w any other kind of sausage.
White gravy got milk in it (can be substituted). That's why it's white and creamy.
ur so right it cant be like an andouille sausage or any other. gotta be the breakfast sausage.
Breaded pork chop and country gravey 😋 yummo !!!
Shrimp and grits is a quick, easy dinner. Some say not to use instant grits, but if you cook them in broth, and add lots of cheese, they're very tasty and take about 5 minutes. Shrimp only take a minute per side in a pan. I do marinate the shrimp in a slightly spicy mix overnight. Next night - dinner in 5 minutes - cheesy, a little spicy (but the cheese cuts the burn), super easy. If no one sends it to you, maybe look for "etouffee" sauce (we have them in the condiment aisle with ketchup, mayo, salad dressings). Fantastic on any shellfish. More of a horseradish hot than a cayenne hot.
The "brunch" is slightly a mix of breakfast and lunch, thus you get sweet stuff, but also spicier lunch stuff. And alcoholic beverages like a Bloody Mary (tomato juice & vodka, basically) or a Mimosa (champagne and orange juice). I'll try to sell you on grits. When you puff up corn kernel in lye (not YOU, a company), it becomes hominy. You can see if you look up a picture, it's a puffed up corn kernel. If you then grind them really tiny, you get grits. Just add boiling water or broth. They really don't taste like much, which is why we add butter, cheese, pepper; or you can make them sweet with sugar/honey and syrup. But because they don't have much flavor on their own, you can prepare them any way you want. FYI, an American can't send you grits or Karo syrup (to make a pecan pie) via Amazon. I've looked. I understand the corn syrup because y'all have laws against it (or highly monitored). Even your sodas are made with real sugar. In the US, Cokes are made with corn syrup. But no idea why there's no way to get a bag of grits to you directly. Might try making a "care package" of stuff bought at the store.
I feel like this is a perfect moment to start reciting lines from My Cousin Vinny.
They are in Louisiana. Louisiana cooking, they use spices that when cooked carries a reddish/orange hue. Those biscuits and gravy would be a league of their own. I’d say most other places will have a more whitish gravy. Also depends on type of sausage Ian’s how heavily spiced the sausage is will color the gravy
The best way I can describe grits is if you've ever had cream of wheat, it's kind of like that but with corn instead of wheat.
And, much better. To me Cream Of Wheat has a mouth-feel of wall paste.
Generally, sausage gravy is white. This is Louisiana, so it probably has cajun seasoning or cayenne pepper in it; which is changing the color.
Also, maybe Louisiana hot sauce.
I think they said it was chorizo sausage used and the pan drippings from that usually have a lite orange color to it.
@@stevedavis5704 definitely missed that, but you're right!
ok buddy I hope you read this comment... you can TOTALLY make this at home... the gravy is a mix of milk/cream, flour, sausage+sausage grease and it's cooked on med/low until it thickens. The buscuit recipe can most likely be found online and you can make it all yourself. It probably won't taste like what you can get out here, but it would be close enough and i PROMISE you it's worth it to make it and try it *ETA* don't forget the ground black pepper for added taste
Describing biscuits and gravy as being like a warm hug is so accurate. It's like the ultimate comfort food. I've personally never met or even heard of anyone who doesn't love them. I think it's the future tasteing video I'm most looking forward to.
But to actually experience the "real deal", it must be buttermilk buscuits... Somewhat heavy, but soft and moist on the inside, slighly crispy on the outside. Although never quite as good as homemade, there are still pretty good premade mixes for both buttermilk biscuits and white gravy that we could send from America. You'll just need to purchase ground/minced pork sausage to brown and add (drippings as well) to the gravy.
Grits are ground hominy corn. The more water you cook them in, the creamier it gets. While it's cooking, you add your seasonings. I add butter, and a little salt. My mom would put a rue over them with porkchops but you can do almost anything with them if you know what you're doing. My husband likes his grits with sugar.
Grits with brown sugar and milk, yum!
Finally! I found my grits w/sugar tribe!! Though I like butter AND sugar if I'm just having grits on their own. I'll take the savory with a dish, but on their own, hand me the sugar!
I cook my grits either with milk or cream
I could see grits with some cream, butter, and a little dark maple syrup or brown sugar.
I don't know why anybody in there in England hasn't started an American biscuits and gravy thing to their restaurant is amazing
Biscuits and gravy with a chicken fried steak is my favorite morning dish 🤤🤤🤤🤤🤤🤤
Me too - love both so much!
Grits is finely ground corn grain and you boil it in water ,add butter ,salt/ pepper ,cheese and its awesome.
Biscuits and sausage gravy and 3 eggs sunny side up, and 3 pieces of bacon, and a short stack of pancakes with honey or maple syrup and a couple of cups of coffee is my perfect breakfast
What time's breakfast? I'm coming over! LOL! That is a great breakfast combo.
1:23
the gravy IS white, but there are added spices that then color it. we have three types of gravy in America. White (flour and cream based), brown (meat based, like bone marrow or meat drippings), and red (tomato based)... but once you start adding spices, the color might change depending on the spices.
The world got a crash course in grits thanks to "My Cousin Vinny"😂
I'm from North Carolina and I love grits. My husband is British and he likes them but I don't think he loves them like our daughter and I do. I almost always make them with cheddar cheese in them. Since moving back to NC this summer, I've had shrimp and grits at every breakfast when we go out. I missed them so much.
Ive had shrimp & grits in new orleans it truly delicious.
Here you can get brown gravy which has beef drippings in it, white gravy which can be just seasoning with corn starch and water, or chicken, sausage or onion. They also have a chocolate gravy that is good if made correctly and a Red Eye gravy with coffee in it. So when you are here and get something with gravy make sure you ask what kind of gravy.
I love red eye gravy!
👍🙂❤
I'm fixin' to go in the kitchen now and make myself a bowl of Cheddar cheese grits!!
Cream of Wheat = Wheat
Oatmeal = Oats
Grits = Corn
👍🙂❤
The color of gravy made with flour depends a lot on how long you cook it. The longer it cooks, the browner it gets. The color is also effected by the other ingredients like sausage, black pepper, or paprika.
The taste of grits can be one of those foods that have to grow on you. I only liked them with the gravy on them when I was a child; now, I like them with butter and black pepper. I was away from the South for 17 years. It was one of the foods I really missed. When cooked right, grits are actually fluffy feeling. It tastes like corn since that's what it is.
White gravy is SO easy to make! It's made the exact same as any other gravy, really. Typically we'll use the sausage/bacon grease after making the meat, and either crumble some bits or just break up all the sausage and leave it in. But then you just make a roux with water/flour or butter/flour and add some seasonings and milk. It's THAT SIMPLE, and it takes on the flavours you use. This gravy is probably this colour instead of pale, because of the spices they used. Since they're in the deep south (Louisiana area), it likely has cajun seasoning which uses a lot of cayenne and paprika which tints the gravy just like curry powder might tint curry! :)
Just ordered cajun roasted pork belly and grits last night💖
Grits are just ground hominy aka corn. There are many ways to flavor it. You either love it or not. You may have it at one place favored one way and hate it, but go to another place and the way they flavor it you fall in love.
1:51
most places that serve biscuits and gravy don't really spice it except to use salt and black pepper. BUT in Louisiana, we like to add other spices to a. to give it kick. and/or b. to give it a wider flavor palette.
Ok Lewis, if you come to America, you’ll have to do your tour and try whatever place is known for having the best biscuits and gravy in each city/state you visit. You commented that this gravy looked different from the dish you saw from Jolly before, and that’s because everywhere makes it different (but delicious). The previous b&g was more of a southern style with a white gravy. This b&g is more of a Louisiana style that’s more heavily spiced. There are also versions where the gravy is a little darker, some with more pronounced black pepper flavor. I’ve even seen lobster b&g. Everywhere you go b&g is done a little different. Gotta try them all! 😋
I'm from Pennsylvania and the second I cross the Mason-Dixon line into the south, if it's morning, i order a true southern breakfast with grits. If I'm home, I go to Cracker Barrel and get breakfast with a big bowl of grits. BTW, shrimp and grits are Heavenly.
Its brunch you get breakfast and lunch
I would bet money that you'll love grits, especially with cheese. Forget the egg of you don't like eggs. Nothing like porridge.
Bloody Mary's are really good. Great hangover cure.
New Orleans puts a lot of spice in their food vs other places. Some people over do it so hopefully you'll choose a good place.
Grits are coarsely ground cornel kernels boiled in water, milk, and butter, then add butter and seasoning of choice. When shrimp is in grits it is like a liquidy curry sauce but cajun spices
Theres a lot of simple biscuit and [sausage] gravy recipies out there. Watched a Brit make it in his kitchen the other day. You should try that to get a sneak peak at America's best breakfast
First comment, shrimp and grits are amazing and I have not even had the proper southern type, but working in a Cajun/Creole restaurant (Midwest with 3 native southerners) that rarely dealt with that combo gave me ideas to try on my own.
4:57
fried chicken strip on buttered biscuits drizzled with spicy honey is one of the best foods. on par with a really good biscuits and spicy sausage gravy. the honey chicken biscuit is really popular menu item at Whataburger. they usually sell out each day so get there early if you ever go.
White sausage gravy is incredibly easy to make. First brown breskfast saussge. Then remove sausage. Add 1/8 cup water to release tidbits, scraping. Once water has steamed away and tidbits released, add enough tabspoons of flour to cover oil and blend into remaning oil, cooking the flour. Next add milk enough for the number of eaters, blend until thickened, stirring constantly until desired thickness achieved. Serve over biscuits. Salt and pepper to taste.
The way grits is made is by plumping hard corn in lye water until it becomes something called hominy, you rinse off the liquid, then grind the hominy until its like a porridge. Add butter and whatever you want to make it savory or sweet. It's soft and has a little bit of texture, and is a great carrier for other flavors.
The texture of grits is very unique. There is literally nothing like it, and it is difficult to describe. A food you have to taste to understand.
We actually have light and dark gravies here in The South. I like shrimp and grits, but I don't think I would eat it with fried egg though. Grits have a texture that's somewhat similar to porridge, except they are best when eaten with something savory, not sweet. Plus, every restaurant has its own unique recipe, so it's very likely that if they had it somewhere else they may like it better.
Sausage gravy is so easy to make!When I make it I use ground sage pork ,then flour, milk ,one egg and black pepper .when done pour over homemade biscuits.
Fresh gravy is awesome here. Ask any cook in the US which of their homemade gravies is their families' favourite. You will see their faces light up with happy memories and hear tales of children. It's like pictures of cats, puppies and babies, it's gonna get a reaction from almost everyone. ❤️The sauce.
Grits are ground up corn. You can grind popcorn kernels to make grits as well. It’s boiled in water or chicken broth for about 10 minutes. You add butter, salt, pepper and cheese ect. Or you can have it with butter and sugar.
Grits are made of ground 🌽 corn called harmony corn. Which is white in color. It's cooked in water with butter, cheese, and pepper or whatever you want to add to it. A savory side ,usually served at breakfast. I personally like to mix my scrambled eggs and bacon in mine! 😋
Hominy-not harmony lol
Yeah, that. What they said .Thanks! 😆
@@MeOhMyOh2324Thanks 😊
Parents are both from the South and many traditional southern dishes were featured in our house. Every Sunday morning we had fluffy buttermilk biscuits but we ate them with creamy butter and strawberry or apricot preserves. Grits were featured several times a week for breakfast but never with any gravy; it was always butter and we kids put a little sugar on them. As an adult I have become a fan of fish and grits, whiting fillets fried in white cornmeal.
Corn grits are made from dent corn which is softer and starchier than regular corn. It's dried, processed and ground into tiny bits and then boiled to the softness that you like. I like mine pretty soft with shredded cheese on top and maybe some bacon bits if I have some. Sliced homegrown tomatoes and either buttered toast or biscuits and there you have a nice breakfast.
I've never seen a golden gravy before either!! We have brown gravy, and we love it, but certain gravies go with certain foods!
Lewis, it may be that gravy across the pond only comes in 1 color, but with the mix of cultures we have here, that's not the case.
I've never seen anyone stuff so much into his/her mouth in 1 bite as these 2. Unbelievable! Some day one of them is going to breathe at the wrong time, and choke to death.
Re. your unverified reaction to so much you see these guys eating--"don't knock it 'til you try it". More often than not, like these 2, you'll be pleasantly surprised.
I've had grits, but being from the north, I had to visit Wikipedia to get an accurate description--"a porridge of boiled corn meal".
The three basic gravies are beef gravy (dark brown), chicken gravy (light brown), and white/country gravy.
When well made, biscuits and gravy are fabulous!
grits are ground corn that is much coarser ground than flour or corn meal. you cook it in milk (some people chose water instead) and add a couple pinches of salt and a couple pats of butter (real butter) to a bowl amount. you can add cheese and/or a protein like sliced sausage or chopped ham, or crumbled bacon or even shrimp (cooked before hand and shelled and then added to the grits, not cooked WITH the grits). people in Louisiana and parts of Texas also all other spices (like Creole seasoning) to add more flavor, as they are usually quite plain tasting. egg is rarely added, but not unheard of.
DO NOT add sugar as many people in the Northern U.S. do... that spoils the taste.
That's one of my favorite dishes here in the South ❤❤❤👍😉
You will like grits. It is growing corn and it can be a breakfast porridge, a little thicker with the cheese and shrimp and it is a dinner. Or the thicker version can be a side dish for any meal. It can also be fried. I have had with butter and syrup with breakfast like pancakes. Another thing grits may be found all over but are a specialty of the South. With breakfast the South serves grits as the side with eggs, bacon etc., but in the West the side dish is hash(ed) brown potatoes. The dividing line is considered to be between the Texas twin cities if Dallas and Fort Worth.
Gravy comes in a few colors here. It depends on the flavor. You have beef, pork, mushroom, chicken, etc.
The best part of this was watching them see the mixer with the cookie dough. It's the child in us all. 😊
Grits are just ground corn and have a similar texture to coarse sand when raw, but when cooked, they soften up and take on great flavors. If you eat rice pudding or oatmeal, then it's similar to that texture. It's just corn, so what you add to it makes them wonderful.
The gravy is made from fried ground breakfast sausage and the grease from the sausage is made with flour to make a rue then you stir the flour until it a paste in the grease then add milk to it until its thick and creamy and you pour it over homemade buttermilk biscuits
Sawmill gravy and cathead biscuits great
The color of the gravy in the shrimp 🦐 and grits came from cayenne pepper 🌶️. Grits are a ground hominy which is a corn 🌽 derivative. Hominy like corn comes in yellow or white kernels that are larger than regula= corn kernals. That's because hominy goes through a process called Nixtamalization which is when the kernels are put in a lime ( not the fruit ) solution when the the hulls of the kernals germinate and the the kernals themselves plump up.
Grits are delicious. It's kind of like hot white rice, but it's finely ground corn, cooked up like hot rice. Then you mix whatever you like into it to make it yummy, i.e. butter and maple syrup, or cheese with jalapeño, or soft boiled egg and butter, etc. It's yummy. If you like hot white rice or corn, you'll likely like grits. I love them.
My mom grew up in the south and there are some things that she used to make that can't be beat. Biscuits and sausage gravy, fried chicken with chicken gravy and rice/mashed potatoes, sweet tea, chicken and dumplings. I don't know where to stop because there is so much that I miss.
There is three color of gravys ( brown gravy, white gravy/milky gravy and butter) if you know how to cook brown gravy then you can make white gravy easily just add milk instead of water.
Not true respectfully, they come in all colors and flavors depending on what a person/chef wants to use it for. I was a chef for 15 years, but whatever.
Don't forget the traditional Italian gravy. gabagool!
@@brianhums5056 that’s cool I didn’t know there were so many gravy
@@jessicacavins4409 There is basically an unlimited amount of "gravy", but like I said they are catered to the meat, the region and the chefs choice for whatever they are trying to highlight. Take care.
Grits are cornmeal basically and are much closer to polenta than anything else. They don't have a lot of flavor on their own but they do a great job absorbing whatever flavors you add to them.
Dude just brown 1 pound of pork sausage in a pan then add 3/4 cup of flour stir it until the flour is coating the sausage add a spoonful of butter some garlic powder and some black pepper then add milk and stir until it starts to thin out. Bring it to a boil and turn the heat all the way down and stir for a while so it will kind of thicken up. Its hard to go wrong with it
Grits are ground up corn. It has a gritty texture but they are smooth in taste. It is a staple in the south and cooked plain with butter, cooked with cheese, or served with shrimp or fish with spices. Absolutely delicious! Gail
Our gravies run the gamut from stark white to deep brown, depending upon the fat type used, additional spices & additions of ingredients as well as how LONG it's cooked. This, imo was on for a minimum of a 1/2 an hour.
Grits is like ground corn... so it has the corny flavor, but then it's also creamy.. yet kinda gritty - hence the name.
Grits is dried corn that is ground much like corn meal. It is cooked like a porridge milk and butter. It can also be baked into a soft loaf, sliced and fried. Pretty much anything can be added to it like sugar, cinnamon and fruit for a sweet dish or shrimp, herbs, vegetables, cheese, etc. for a savory dish. It is very versatile and originated from Native Americans.
It's ground hominy. It's corn that's been soaked in lye. Corn meal is just ground dry corn.
Another great reaction video. Wow! As for grits, they gave one of the worst descriptions ever. Grits by themselves are bland, like rice. Some people like them with sweet (butter & honey or maple syrup), some people like them savory. Done right, I'll have them either way. Cheesy grits with shrimp is awesome. I've had deep fried cheesy grit balls. Bloody Mary's are an acquired taste, but I do like them. Anyways, just get over here to the U.S. so people can take you to their favorite places to get the best regional food. Cheers!
Grits are stone ground corn or has a lot of World size maze
Grits are a porridge that is made from finely ground corn. You can flavor it however you want. Even chocolate in some of the stranger instances
The white gravy used for biscuits and sausage gravy is always creamy, but in this recipe they use some spices or something that makes it look more ... yellow? Whatever, I'm sure it tastes good. Consider this.... many creams and sauces begin with a Rou, which is butter and flour, The longer you cook it (over medium-low heat), the darker it gets, Then you add the milk, cream, spices, cooked sausage or whatever.
The best way to describe grits is similar to cream of wheat in texture (kinda) it’s made from ground up corn so it’s easy to change the flavor depending on your tastes.. my kids dad likes to add butter, sugar and milk.. I like to make cheesy shrimp and grits with a spicy cream sauce and onions, peppers, and garlic..
when it comes to gravy ... Sausage/Country style gravy is king ... imo
Shrimp and grits are delicious! I think it’s the way he’s describing it. It taste like warm, smooth, creamy cheese, and cream seasoned with Cajun spices and a savory large size straight from the gulf, shrimp farm seasoned with butter and garlic. Hopefully this sounds better.😊
We make a variety of different gravies here with the drippings of many meats and pultry. Brown/beef gravy, various pork, chicken, turkey etc.
This is Louisiana cooking .spicy. it is very different from Texas cooking.
Yep. Texas cooking is based more on the chuckwagon found with driving cattle (previously settlers) + Mexican and Southwest indigenous. Louisiana is based on cajun (urban + French + indigenous) and creole (rural + French + indigenous). Local proteins in t Louisiana are seafood and gator. Proteins in Texas are more around cattle and other livestock.
There is a lot of cross over, like both have pig and chicken. But the spices are really different.
Mr B. you are so correct. I've lived in Tx & visited Louisiana many times. Myself personally I'll take Texas cooking hands down. The brisket is heavenly. I live in New England now & we can't get tx brisket up here. :-(
Shrimp and grits are good when they're seasoned appropriately.
Grits are like a course ground corn porridge, it's a lot better than it sounds though. Like yeah you can get some crappy quality grits, but if they're done well, they can be the perfect side dish for seafood, slow cooked meats, or breakfast in general. Great with butter, cheese, and black pepper
Grits is corn that has been grinded or crushed and usually you'll add cheese and butter sometimes bacon and you can eat it with a Sunny side egg
Grits are a type of porridge made from hominy - maize that has been treated with an alkali in a process called nixtamalization, with the pericarp removed. Grits are cooked in warm salted water or milk and considered a soup. They are often served with flavorings as a breakfast dish.
It's made with ground hominy corn grits with cheese and spices and grilled shrimp it so yummy and the gravy is made from a rue from flour and grease and milk and spices its yummy good
White gravy-butter, flour, milk, salt and pepper. Add sausage if you want. Super easy
Just had shrimp and grits this morning actually. Love them! As many shrimp and grits as I’ve ordered from restaurants in the past, I’ve never seen them served with an egg on them before. Also love sausage and grits.
"Grits" are made from grinding corn. Most of the flavor comes from whatever you add to it. Just like with mashed potatoes and oatmeal. However, grits works with both sugar/butter/milk AND savory foods like gravy./meat/salt & pepper.
Homemade biscuits r so easy to make. My ingredients are: self-rising flour, buttermilk, olive oil, a tad of salt. So easy, fairly cheap and better for u nutritionally than the store canned variety.
We Americans have all types/colors of gravy, including your brown gravy that we make and eat also! We use the brown gravy for beef dishes or on potatoes- mashed or roasted. We also have chicken and turkey gravy, etc..............................................
Grits are adequate from hominy, which is a dried maize.
Grits can be served as a hot cereal, or with gravy cheese.
Just search up sausage gravy.
You fry sausage in a skillet, once it’s cooked put some flower in it, mix it around then pour milk into it. Add salt and pepper to it.
Can do the same for bacon gravy as well.. really good!
Scramble up sausage, when cooked remove sausage leave the grease, add flour cook until browned, add milk or buttermilk. Reduce add sausage back in with generous amounts of salt and pepper. Pour over biscuits and enjoy
@L3WG Reacts Grits are a type of porridge made from hominy - maize that has been treated with an alkali in a process called nixtamalization, with the pericarp removed. Grits are cooked in warm salted water or milk and considered a soup. They are often served with flavorings as a breakfast dish.
Grits is coarse ground corn meal that has been boiled. Alone it doesn't have much taste, but add butter or cheese and it's good. Grits have a texture similar to rice.
grits are basically ground corn prepared with broth butter cream salt pepper and whatever else you want.