South African Reacts: The Number 1 Comfort Food In Every State
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- Опубліковано 23 бер 2024
- Join me as I offer my live reaction to the best comfort foods in America!!! I loved this video!
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This video was so fun to react to! Loved seeing all the different foods! Hope you all are doing amazing!
Here where I’m from we call pancakes either or some call it flapjacks some call them pancakes and some call them hot cakes
M8 you got it backwards.The rest of the world influenced American food. We were sick of bland boring boiled English food so like everything else in America we threw it in the mixing pot. I once had a shepherd's pie with hatch green chili peppers for instance. And omg if I see another foreigner react to biscuits and gravy as if that's a staple of our cuisine when I honestly don't even know anywhere that serves that and it's only popular with old people. And before you react to the sloppy Joe sandwich just know that no American has eaten one since primary school. It's not even on the menu anywhere I've been.
Now there's actually a rivalry about whether Arizona or New Mexico invented the chimichanga I guess you could say we have beef. But chimichangas are a gift from God himself and now I'm going to jump on doordash and order one.
Living in a big city has a lot of negatives but food choices aren't one of them. I can literally fire up DoorDash and order food from almost any country. And let me tell you if you haven't tried Nigerian food and you like spicy food you need to put that on your list.
Who I offend with this but all the food from states above the Mason-Dixon line eg the North and Northeast is just bland. If you are from a state that people don't know how to pronounce tortilla jalapeno or fajita correctly and they think Indian and Middle Eastern food smells like death. I got a cousin in Boston who thinks bell peppers are spicy.
I worked a project in Montana and went to dinner thinking I would get the most amazing steak of my life since you know Montana. The food there was terrible. There's a local Mexican food chain locals recommended and I swear to God they give you better meals when you wake up in the drunk tank. At least that's what my friend tells me.
I was slightly surprised when you mentioned a Pulled Pork sandwich with Coleslaw because many know the meat/sandwich,, But don't know that many southerners add it making a great sandwich even better..But I thought that with you mentioning your love for burgers,, That here in the south we make what we call a "Deluxe Everything Cheeseburger",, It has all the usual ingredients like tomatoes,, onions,, pickles,, etc.,, BUT we also add (your favorite) Hot sauce on top of the cheese,, Then we add Coleslaw on top of that,, Lettuce & Then add your top bun,, The reason i mention it is because of your love for burgers & your appreciation for combining meat & Coleslaw,, The "Deluxe Everything Burger" is DEFINITELY something that you should try,, While it is messy to eat,, your love for it will make you forget all about the mess..I truly hope that you will try it & don't be surprised if it becomes your new favorite burger..ENJOY!! 🍔 ❤
So to clarify, Ohio is called the Buckeye State. The state tree is the buckeye, the sweet treat that looks like the nut from the tree is called a buckeye, and the mascot for The Ohio State University is also the buckeye. 😅
And the football team is called The Buckeyes!
The mascot’s name is Brutus…Brutus Buckeye.
@@gryphon9507 - are you sure you put this comment in the right place??
You can carry a buckeye nut in your pocket for good luck.
The Po boy originated in New Orleans in 1929 during a street car workers strike. It is NOT from Mississippi.
Mississippi is right next door to Louisiana. It would not surprise me to learn that they adopted it as their own. When I was stationed at Keesler AFB in Biloxi, Mississippi (about 45 years ago), there were several places you could call that would deliver a made-to-order po-boy up to six feet long to your workplace or barracks.
You're probably right. You can get po boys in lots of places. I was only disputing where it originated. You know that NOLA is fiercely proud of it's food heritage.
@@seanenglish3647 Exactly!! I'm a coastal Mississippian, about an hour away from New Orleans, and while we love our poboys we would never try and take credit for being the originators!
True, but poboys are as entrenched in Mississippi culture as in Louisiana.
We would call a thin pancake a crepe, like the French. We use pancake/flapjack interchangeably for the ones shown in the video.
In the pnw, flapjacks and pancakes are mostly interchangeable... but I'm told that flapjacks can also mean a kind of denser pancake sometimes.
@xiongrey19 I didn't know that. Thank you for sharing. So, some people consider flapjacks a denser, possibly whole-grain version of pancakes? To me, the two have always been interchangeable, with pancakes just being more common.
@@knash97 honestly me too. My husband is the one that informed me that there can be a difference to some folks. It was news to me, I'd always just said pancakes or maybe said flapjacks if I was being silly or old timey.
A true crepe is much thinner than a thin pancake. Crepes done properly are paper thin, which a thin pancake won't be. A true crepe is also extremely delicate, and not as sturdy as a thin pancake.
Biscuits are buttery and have multiple flaky layers. They tend to be a bit crisped on the outside but very soft on the inside. Scones are much more dense so the texture is very different. Biscuits tend to sort of melt in your mouth.
Scones I have had in the UK are much like biscuits. The US ones are a bit more buttery and ideally served warm. US scones are sweeter and more dense than they are in the UK.
Not all biscuits are layered. There's a drop biscuit, and a cookie cuter type usually called the baking soda biscuit. I personally prefer to make a drop biscuit. Those make better in my opinion for sopping or swabbing up gravy off the plate, than the layered style.
@@kevinrakow380 scones and biscuits ain't the same thing. end of discussion.
About 'funeral potatoes'...after a funeral, the mourners would dine together for what is sometimes called the *DEAD SPREAD* : all kinds of casseroles - tuna, spaghetti, mac n' cheese, green bean casserole....and funeral potato.
*LOTS OF CASSEROLES.* That way, the leftovers would be for the dearly departed's family so they wouldn't have to be bothered with cooking for a few days.
A Brai isn't BBQ, it's Grilling. BBQ uses NO DIRECT HEAT. It's cooked with the smoke and heat from the smoke box on the side of the pit. You can't cook meat over direct heat for 12 - 14 hours, which is why BBQ is so much juicier, softer and succulent than Grilled meat.
Right. Makes sense. I need to try more BBQs!!!
"Smoking" is for hours..
"BBQing" is over red hot coals.
@@terriemartinez9989Cooking over coals is considered grilling. BBQ is the finished product of an outdoor cookout, or the name of the gathering where smoked or grilled meat is prepared.
@@WoosterCogburnn
Barbeque:
To cook over hot coals.
It's a way to cook,
Like searing, saute, broil, simmer,
@@WoosterCogburnn
I was a souse chef and line cook for over 30 years.
Barbeque is how we cook our food at the party.
Fun fact, the chicken and noodles dish was attributed to the 'Pennsylvania Dutch'. They weren't/aren't Dutch, i.e. The Netherlands... they're actually of German descent; their name being a misinterpretation of the world "Deutsch" which is the German word 'German' - both the language and the people. English speakers in the US misheard it as 'Dutch' and the name stuck
Alaskan here. Crab is a weird choice. Pretty much no one can afford it.
I'd think smoked salmon, beer battered halibut, or moose stew would be more accurate. These are more common and great comfort foods. That being said, I'd take crab legs any day. Wonderful but not accessible.
Alaska is also almost the size of western Europe, so we have some regionalisms. I mostly speak from my experience in southeast, South Central and the interior. The southwest, west coast, and arctic have very different climates.
crab legs dipped in garlic butter are great!
Never tried them with garlic butter. Need to give it a try
"Flapjack" in the US is a slang term for a pancake. The very thin things are "crepes" as the French call them.
Pulled pork with cole slaw on a bun is exactly how it's popular in North Carolina.
Yes, we have scones. The texture of biscuits is usually called "flaky" with a slightly crispier crust. But it's really very hard to explain--you have to try it.
2 issues:
1. The Poor Boy was originally from New Orleans thats where the story & sandwich comes from, not Mississippi.
2. The pictures they show of that chili are not Texas style chili. Texas style chili doesn't have beans it.
From my original home state (New York), it's the pizza and the hundreds of options of restaurants. From the state i was raised, (New Jersey), besides the pork roll egg & cheese, we had great seafood, and farms near my home let you pick whatever was in season from fruits to vegetables and those farms had stores. Two had great apple cider but one of them nade the most amazing apple cider doughnuts. My current home, NW Florida, has great Gulf of Mexico shrimp and warm water lobster.
true about texas chili
I'm originally from Virginia. To be accurate, a traditional ham biscuit in Virginia is made with slices of country ham, preferably Smithfield ham. Nowadays, even in Virginia, people serve ham biscuits with any ham they happen to like.
Country Hams are a traditional Virginia Ham cured with salt, and the Genuine Smithfield Ham is a country ham with a longer cure time that has a more robust taste. Because of evaporation during the dry curing process, country hams are saltier and funkier, while city hams are milder and more moist. Country ham is best served sliced thin, like prosciutto or other salty, dry-cured meats, while city ham can be enjoyed in thicker cuts.
In 1926, state lawmakers in Virginia, fearful of outsiders looking to enter Virginia’s meatpacking industry, decreed hams could only be branded as “Genuine Smithfield” if created using the “long-cure, dry salt method” and aged a minimum of six months, all “within the corporate limits of the town of Smithfield.”
Capt. Mallory Todd, a Bermuda merchant who moved to Smithfield in 1767, is credited with originating the salt-cure technique and six-month aging process that distinguishes a Genuine Smithfield Ham from its competitors. According to Helen Haverty King’s book, “Historical Notes on Isle of Wight County, Virginia,” the Genuine Smithfield brand uses a long cut of meat, from butt to shank, and is not squared off like most other country hams. In the winter, hams are salted and allowed to lie for two weeks. Then the process is repeated to allow the salt to penetrate almost to the bone, and the ham is smoked with hardwood fire, again for two weeks. The hams then undergo a six-month aging process during the summer months and are traditionally ready to eat by Thanksgiving.
In the U.S., biscuits are similar to scones, except biscuits generally have a more tender and fluffier interior than scones. Both have a golden brown, crispy exterior. Scones usually have less fat and more liquid than American biscuits. The type of fat and the type of liquid used can vary for both. British scones sometimes incorporate some egg into the dough, but American biscuits rarely include egg.
Thank you for the history of country ham. I first had Smithfield ham when customer my grandfather's sent him an entire ham. It was love at first taste. Is one of the few hams that I love. Unfortunately, Smithfield and company was purchased by the Chinese so God knows what they are doing to their product. It's also unfortunate that Smithfield ham is becoming increasingly scarce. Only a few specialty stores in my area. I live in Maryland, FYI.
@@nukemanmd Unfortunately, according to the Smithfield Times: "Smithfield Foods has stopped producing the brand-name Genuine Smithfield Hams that have become synonymous with the company’s namesake town. “We have decided to discontinue production of Smithfield Genuine Hams in 2024,” Smithfield Vice President of Corporate Affairs Jim Monroe confirmed in a Jan. 24 email to The Smithfield Times...
According to Monroe, the smokehouse Smithfield Foods invested $1.8 million to build in 2019, replacing an older facility housing the company’s Genuine Smithfield Ham production, will be repurposed to instead produce Smithfield’s mild-cure hams, which are similar but require only four months of aging rather than the minimum six mandated under a nearly century-old state law...
Smithfield Foods’ discontinuation of its Genuine Smithfield brand was preceded by the company’s decision last year to cease operating its Smithfield Marketplace website that had previously allowed the buying and shipping of brand-name Genuine Smithfield Hams and other products online. Monroe, last fall, told the Times that the company’s online store had been serving “a relatively small number of people” and that the volume of orders “did not justify” the website’s ongoing maintenance."
Why would you want Chinese Smithfield ham??? It's low quality foreign owned corporate ham.
now smithfirld is owed by the chinese ccp
And, yes, it tastes .... oh, so good.
I have never had a scone before but from what I understand it is a lot harder that a biscuit. Biscuits are made with flour, some type of oil, shortening, or butter, and milk or buttermilk and made into a dough and cooked in the over. The inside of a biscuit is light and fluffy while it has a sort of crispy crust on the bottom and brown on the top. Though some people add a little sugar into the dough, a true southern biscuit does not contain sugar. I have lived in four of the southern states, currently in Alabama, and nothing beats a good hot biscuit with gravy, eggs, and grits for breakfast. Ummm Ummm good.
Scone is a dry dry biscuit. Biscuits are fluffy, moist, and light. Buttermilk biscuits are the best.
I live in Maryland and can confirm that crab cakes are awesome here. A close second are soft shell crabs which are regular crabs that have just molted off their old shell but the new one has yet to harden, hence "soft shell". The whole crab is then breaded and deep fried and you can eat it whole as is or in a sandwich.
Soft crab tacos were my absolute favorite seafood dish before I developed a very unfortunate shellfish allergy. 😭😭😭
I just stumbled upon your chanel and admire your enthusiasm for food.
I'm from New York and would definitely consider pizza and/or bagels way more popular than buffalo wings in terms of comfort food. I visit a handful of other states on the east coast regularly and my thoughts are there are other comfort foods that are more popular than what the video stated.......but I'll let the folks from those states chime in because it's not my place to comment.
I also greatly admire your love for the U.S. Unfortunately, these days most Americans are less patriotic than you are.
I hope you visit the States soon and cross a bunch of items off your bucket list.
You've earned another subsriber......keep up the great work and God bless you! 👍🏻
Scones are similar to biscuits. But the difference is scones are dense and heavy, where biscuits are light and fluffy.
they are both baked, but that's where the similarity ends. Scones are made with eggs, biscuits aren't - does that sound similar to you?
Scones are more dense, where American biscuits are more light and flaky, also scones use sugar where biscuits are more savory... no sugar.
scones contain eggs, biscuits never
I’m 72 years old and have lived in Southern California my whole life. We are influenced by Mexican food, but growing up, I never had a fish taco. Beef tacos, burritos, taquitos, and menudo soup. Then again, many people from other states moved to California during the depression and after WWII. We have a little bit of everything here from all states
Fried green tomatoes are simply delicious!😊
I live in the South and we eat a lot of crabs. King crab legs are not only easy to crack into, they taste great too.You should definitely try them.
Biscuits when done right are very soft, tender, buttery and salty. Where scones maybe slightly sweet and drier. Biscuits have a ton of butter in the dough.
Biscuits are like a little like scones but with a LOT more butter! The texture is in between white bread and an English tea scone. In Wyoming we also enjoy Elk (my favorite) burgers. Overall anything with meat is a comfort to us!
Fish tacos were invented in my home town San Diego. Yes. They are life changing. The good fish from a fish and chip shop dropped in fresh soft corn tortillas and covered in guacamole fresh cabbage and Pico de Gallo with firery serrano chili salsa and fresh lime to squeeze on just before you eat it.
Runza is short for ' krautrunza', and they are also called bierocks or cabbage burgers in Kansas, where they are also popular. They originally come from the Volga Germans in Russia, many of whom immigrated to the US in the 1850s. The channel 'Tasting History with Max Miller' did a full video on their history and how to make them a while back. I keep meaning to try making some. They look like they are a lot of work to make, but they sound wonderful.
As for pancakes, see the video 'Around the World in Eight Pancakes' by 'My Name is Andong'. He covers blini, galettes, cachapas, buttermilk pancakes, anjero, dosa, raggmunk, and okonomiyaki, and every one of them looks delicious.
But then, I have my own odd favorites to make, such as Boston baked beans (which takes a long time to make, but you can prepare a large batch at once), Japanese okonomiyaki (which is absolutely dead easy, if you can make pancakes you're 90% of the way to making okonomiyaki in either style), Chinese bao (steamed buns; a lot of work, but well worth it) and jiaozi (potstickers - they are time consuming but pretty easy once you get the hang of it, and you can prepare a large batch and freeze them for later), and Indian chana masala (not too difficult - Adam Ragusea did a good video on how to make it - and easily made in either single servings or a large batch), because I like variety.
The very thin pancakes are called crepes. The fluffy ones are called pancakes, hotcakes, griddlecakes or flapjacks depending on what part of the country you live in.
Hello Ryan, I Just found your channel. I'm from Texas and I have a No Fail Recipe for Biscuits. You need 2 cups of Self Rising flour( it has to be that exact type of flour) and 2 cups of Heavy Cream. Mix those 2 things together with a Pinch of salt if you like. Set for 5 mins to rise then roll it out and cut into circles. It should be about an inch thick. Keep the biscuits close to each other so they will rise and get tall. Throw them in the oven for 8 to 12 mins at 350 F. Check them at 8 mins till golden brown. Oh My, what a way to start the day or at dinner. If you want more then use equal parts of flour to cream. If you are coming to Texas then go to Blacks BBQ. Best BBQ I have ever had. Enjoy.
I'm from North Texas. We have a Terry Black's here too. I know it started in Austin originally. I like Goldee's in Ft.Worth and Bluebonnet BBQ in Ennis also.
Hot chicken was actually a revenge dish a woman made to punish her cheating husband but he ended up loving iy
Fries green tomatoes go well with hollandaise sauce. I live in Meriden where Ted’s is. I’ve been eating steamed cheeseburgers since I was knee high to a grasshopper. What I do to grill corn as I leave it in the husk and soak it in water for half an hour before grilling.
All of that sounds so good. Thanks for making me hungry haha😂
1st, I'm an American, and there ARE exceptions, but largely I think it's more the WORLD has influenced OUR cuisines. That said, to your Q's.
With Fried Green Tomatoes, we always had this with what we called "garden meals" Either bacon or fried pork chops for the meat, then EVERYTHING else was out of the garden. Fried Green Tomatoes, Mashed potatoes, sliced onions & cucumbers in vinegar w/ a little sugar to ease the sour of the apple cider vinegar, green beans, cornbread (ok, we sometimes grew corn, and sometimes didn't... but it takes a while to dry so it can be ground. so this was generally just cornmeal from the store) BUT we'd sometimes do corn on the cob (largely as a 'delivery device' for butter & salt ;) ) often also ripe red tomatoes sliced, lightly salted and just eaten as is. LOVE garden meals.
I like Comeback Sauce... look for a recipe on the 'net for the green tomatoes, tho we never used a sauce. salt & pepper is all they need but we always fried them in bacon grease & omg....:)
Crab legs rock... try SNOW crab, if you have the option as they are a bit easier to deal with. Dip into some drawn butter w/ some 'buffalo rub" sprinkled in... omg - heaven.
I like fish tacos, but I still usually prefer the standard spiced beef ones, tbh.
I know we TRIED the steamed cheeseburgers, I have the memory of seeing them made, but I do NOT recall the TASTE at all... so I'm guessing it was a burger - nothing 'special', but good, 'cause I remember GOOD & BAD, but 'good' not so much.
Peach Pie I've had is either AMAZING or cringeworthy... never had an "ok" peach pie... I WANMT to say the one we tried in GA was cringe, but might have been the restaurant, not the state's 'fault'
I've never had Chicago's Pizza IN CHICAGO. I've had "East of Chicago" (a pizza chain) deep dish - Chicago style pizza and it's AMAZING, sometimes I'm craving "standard" tho. They are 2 somewhat similar, but different dishes... LOVE both.
I didn't have awareness of Pancakes, hot cakes and flap jacks as 3 distinct items, they were all the same thing here as far as I could tell. Might well be wrong... not enough 'difference' to matter, IMO.
Buffalo Wings ROCK.
Our state TREE is the Buckeye Tree. (Ohioan here! :) Buckeyes are one of my top fave desserts.
Never had scrapple... do want to try tho.
Pimento cheese is good.
I still prefer Buffalo wings, but Nashville chicken is indeed good stuff. I jjust like the flavor of the Buffalo sauce more.
Biscuits here (usually) are very layered, so light & 'airy'. (tho I typically just go with drop biscuits most of the time since I rarely have time to make 20-30 layers (fold, roll, fold, roll, fold roll ad nauseum) esp since usually I'm making for biscuits & gravy.
Thanks for mentioning the layered vs drop biscuits. If we don't have help or time,
drop it will be. Layered is a bit of a project.
I've recently lived in places with very little counter space.
My brother got me a large kitchen table today! I'll be happy to bake again.
Plus drop biscuits are a bit quicker in and out of the oven. I'm Buckeye born, Mountaineer at heart, but became a Terrapin by necessity.
Scrapple sounds a little like Spam to me. It's probably like any processed meat like hot dogs or bologna. My husband always calls I "lips and butts". I agree. It doesn't sound appealing.
@@leighmoorehead4856, scrapple to some is also known as pon haus. Which pon haus fried and far better than hot dogs or bologna. At least in my opinion, but the latter two are off my list, due to causing gastric distress.
@@vernonharden Thanks. I've never had it before. I've only seen it being talked about. I can't eat the latter two either because I have a medical issue that prevents me from eating things like that.
the Buckeye is a tree that grows these nut looking things they are dark brown with a tan circle onn them so they are called buckeyes. i used to climb the trees and pick the buckeyes when i was younger.. we would make bracelets and necklaces out of em, the buckeye candy is chocolate with peanut butter and they look just like the nut from the trees...
Fry Bread was developed by the supplies given by the government to Natives on reservations. What was supposed to be subsistence became a beloved staple. Fry bread tacos are eaten across the west. The best I've had were in Arizona.
Fry bread is larger than Spanish Sopapilla and New Orleans benets but similar.
I was like "oh, a chalupa!"
So happy to have found your channel. I really enjoy it!
Thank you so much!! :)
Biscuits are different from scones because scones contain eggs and often dried fruit, while biscuits do not.
Biscuits are not crumbly like Irish soda bread is.
There are two main camps of "baking powder biscuit" styles are flakey and fluffy. Flakey bicuits will have discernible layers, more so on the exterior, with crispy edges. Fluffy bicuits are lacking the layers and emphasize a soft pillowy interior. Both styles should be tender and slightly moist on the inside.
Wisconsin, known for its cheese throughout the world, has deep fried cheese curds. And for clarification, fresh, unfried cheese curds (typically the beginning bits of mild cheddar) from that morning still warm is also an option to the fried food. There is a franchised fast food restaurant around the country that might have the fried curds called Culver’s… based out of Wisconsin.
I enjoyed your reactions. When you come to America, you'll love the diverse cuisine. Americans already love you.
Floridian here! Key Lime Pie is probably the dessert we all grow up with. The consistency is like a tiny bit softer cheesecake. It’s a good mix of sweet, sour, and crunchy.
Dit kanal is baie lekker dude! Ek wil na die anders kyk.
Floridians are kind of similar to South Africans. We enjoy weird sports like rugby(I played), ice hockey, jai-alai, and shuffleboard. We are also known for our crazy criminals. Also driving irresponsibly fast in Ford/Toyota bakkies. We also enjoy a good braai! My city(St. Pete) has a large Saffer population from Cape Town and Joburg metro area. Hence my limited Afrikaans & lingo…
Love your reaction!
Key Lime Pie is life!!❤
My comfort foods are Mac and cheese or just a bowl of cereal.
Thank you!! I really want to try it now. And for sure, mac and cheese or a bowl of cereal always hits the spot😂
Scrapple is great if you love unappealing slices of fried mush, made from the parts of hogs that are usually thrown away......yum.
Biscuits in America: Take some white flour, a bit of salt, and baking powder and then rub in some butter like you're making a pie crust, so you get little pieces of butter covered in flour, not totally mixed together. Add some buttermilk to make a dough, and roll out to abut an inch (2.5 cm in non-freedom units) thick and cut out with a round biscuit cutter or just slice into squares. Put in a very well oiled cast iron skillet and bake. What comes out is a crispy on the outside, soft, pillowy, buttery bread. Mostly what we do with these is top them with uncased breakfast sausage cream gravy. So so good.
this ain't recipe hour, grlfrnd
@@Marcel_AudubonWhy not?
The Runza isn't a pre made bun. The ingredients are wrapped in raw dough, and then baked.
comfort food In My opinion is what your mom or grandma made. Most comfort food in my experiece is cheaper types of foods.. what the farmers or kitchens had easily avail. In the US those folks who made their way to our country from somewhere else brought thier food tastes with them, but then had to adapt to what was avail in the area.
well said!
Born and raised in Delaware, live .5 miles over the line now in Maryland. Never heard of slippery dumplings. Who wrote this crap? 😂
Jambalaya is pretty close to Spanish paella. The name comes from either the French jamon or the Spanish jambon, both of which mean ham. New Orleans where the dish comes from was under the rule of both. There are actually 2 styles, creole and cajun. The former has a tomato base and the latter doesn't but otherwise they are similar. Both have some form of pork (ham or andouille sausage) and other meats which can be seafood, chicken or whatever you like. In addition, essential is the Louisiana "holy trinity", onion, green pepper and celery. I would assume the creole version has more African influence since it's the "city" version often cooked by African cooks. The cajun version is pretty much a creation of the French Canadian (Acadian) people forcibly transferred from Canada to south Louisiana by the British.
Pancakes and Flapjacks are synonymous where I'm from in New England ... we also have griddlecakes and johnnycakes, which are variants using different grains or different textures of grain.
There are several Southern Comfort foods not included/mentioned like Biscuits & Gravy,, Macaroni & Cheese, Butterscotch,, Lemon Chess & Buttermilk Pies,, Etc. ❤
Although fried green tomatoes are popular in Alabama I would definitely say that smoked barbecue chicken and/or pork with Alabama White Sauce is the best comfort food in the state. If you are American and haven’t tried Alabama White Sauce you are missing out. It is so tangy and succulent and perfectly complements smoked meats and is even good with fried fish as well
Pizza is regional thing. New York, Standard, Chicago, Detroit. New York is thinner pizza, Chicago is a thick style pizza it also takes a lot longer to cook but so worth it. Standard is your Papa Johns, Pizza Hut, Dominos. Detroit I have never actually tasted but it is cut differently. What also makes pizza unique is the sauce to every place.
Every state/city has its own style pizza. I was born in Saint Louis, and we have our own style pizza as well. That also goes with barbeque.
Biscuits can come two ways, light and fluffy with, or a bit more dense (great for sausage gravy) but not as dense as a scone. It's kind of hard do explain. :)
Right. I think I sort of understand the texture. I will need to try some though when I visit the USA!
I think a perfect biscuit is crispy on the outside, but soft and buttery on the inside, easity torn or cut in half to put jam on, or to put sausage gravy on for savory.
@@ryan_lloyd biscuits couldn't be easier to make and there are lots of recipes online. Give it a try.
The key texture to look for in an American biscuit is "flaky." They're soft like bread, but with butter folded *between* layers of dough so the dough is soft and flaky, instead of mixing the butter evenly into the batter like you would with a cookie, scone, or bread.
Ryan, Hello from Mexico, I'm an American retired here 37 years and I love to cook international food A few answers to your queries.
An easy fish taco to make is Tinned (Canned) Sardine in Tomato, An equal amount of oatmeal (quicK) mixed with a red saude (chili, Tomato, onion) to taste. roll in tortillas (corn or wheat) and fry in neutral oil, til golden. They are delicious. you can use any fish in this but the sardines are especially yummy.
Runza (Also called Bierocks) is ground beef, cabbage and onion. It's encased in a raw bread dough and baked in the oven. I made it and it was much more yummy than it's humble ingredients would suggest.
Crabcakes are also wonderful. if you get a chance do try them.
Scrapple, it's made from organ meats so if you like that you might enjoy Scrapple
Biscuit - Yes British-Commonwealth English refers to what Amercans call Cookies. An American biscuit is very close to scones but without any dried fruit or nuts
Cherry Desserts are Wonderful. If you want something easy to make try a Cherry Clafouti (it's a kind of baked pancake). you can make it with most any fruit.
Loved your channel. Glad I found it Cheers JIM
YOU CAN ABSOLUTELY make FRIED GREEN TOMATOES where you live.. they are DELICIOUS..i don't dip them in any sauce just eat like they are after frying them..
The hard part is waiting until they cool enough to eat😅.. you would love them and simple to make
They look so good!!! I must definitely try make some soon 😄
Alaskan king crab is out of this world with some buttery garlic sauce, you will feel like a king add some sourdough rolls and a ceasar salad yes please
In the US, when we speak of pancakes, we are talking about a soft, pillowy, buttery, batter, fried in a flat pan of some sort, usually topped with tons of butter and maple syrup (but not always). Those are the only things that are pancakes here. We have hoecakes, which are fried cornbread, but they are usually served with savory toppings. We have crepes which is a thin eggy batter, that are often rolled or topped with something, sometimes sweet, sometimes savory. But pancakes are are you see them in shows and the movies.
I grew up in Idaho, we make a dish called spicy baked potatoes, You slice up potaoes, onions and put salt, pepper, basil, cumin, red peppers, and jalapenos with some oil and bake until done. I add whatever leftover meat I have and bake in a Cast iron pan until done. Top with cheese. My husband is from Ohio and we live here and raised our kids here. They didn't eat sweets too much but another local dish they like here is called Goetta and the local "pasta" place is Gold star where they put Eastern Chili on the noodles. I think its nasty but husband and kids all love it.
Hello from Oklahoma! And yes, we love our chicken-fried steak (pounded thin and tender then coated in a thin batter and fried). As far as biscuits go, I do think a scone is probably the closest equivalent as far as texture goes.
I like to stop at Runza when I’m in Nebraska. The Runzas are great but they also serve chili with a hot cinnamon roll, surprisingly perfect combo.
Floridian here. Key lime pie is great!!! But don’t confuse it with lime pie. Entirely different. If it’s green it’s not key lime. Fried green tomatoes is my number one! Grits with cheese. Most states have great native foods. In Texas BBQ. Come on over and try it out!
Key Limes are much smaller than the limes you usually find in a grocery store, maybe half the size and 1/3 the volume in juice. And they definitely do not taste the same, although they are similar - think of comparing a lemon to a lime, similar but NOT the same.
@@LisjeVal exactly!!! My mother was a big fan of key lime pie. She could spot a fake at twenty paces.
what are you people going on about? no one said anything about any lime other than key limes --- calm thyselves and find something better to have your conniption over
@@Marcel_Audubon sir. You have never seen a conniption if you think praise of the key lime is a conniption. Calm thy self and scroll on if you have no interest. Have a great day bless your heart.
@@GMA68 I just witnessed you having a conniption fit at the thought of someone confusing a lime pie with a key lime pie (a confusion that isn't mentioned anywhere in this video or its comments until you bring it up, triggering your own conniption)
RE: Pancakes. the thin item is called a crepe the big, fluffy,satisfying things are called Pancakes, flapjacks, or Hotcakes.
Biscuits are a soft bread consistency and scones are dryer and firmer, usually fruit or savory.
We lived about fifty years in the SE Alaska coastal wildee and raised our five kids in the bush. A lot of our meals were seafood. And one thing that was a staple and we just loved were our crab meals. We cooked them in a huge canner and piled them pile high on the table. Everyone got there personal favorite crab cracking instrument out. Everyone got a washcloth to mop themselveswith. We had huge bowls of potato salad on the side, a small dish of melted butter each, and tucked in! It wasn't just good food, it was a fun time at the family table! Afterwards we had to mop up the table and the floor below, awash in seafood juices! Those were memorable family meals!
We have scones here in the US as well as biscuits. The texture of a scone is much denser than that of the classic biscuit. Biscuits are buttery, light and flaky and go well with sweet or savory toppings. They can tend to be on the drier side, so here you will almost always find them paired with a gravy or lots of butter or honey. As for pancakes, we also at time call them flapjacks, but the thin type of pancakes you speak of here in the USA we call those crepes.
Pancakes or Flapjacks are regional terms for the same thing. There's also Johnny cakes but they're made differently, I think with corn meal.
Pulled pork with slaw and bbq sauce is called Southern Style here.
I love that sandwich so much😄😄
@@ryan_lloyd me too! I like it with smoked turkey
I am glad to find another good reaction channel that actually reacts.
in my family in the Southwest (And my husband's family, who is from the midwest) Flapjacks are pancakes that are the size of the whole plate. So you really only need 1. LOL
Said husband also introduced me to scrapple. It's great. I would eat it well before I would eat something like Spam or bologna.
Biscuits are flakey. Made with lots of butter. They are delicately crispy on the outside, with tender, chewy, buttery and flakey on the inside. The recipe is simple so anyone can make them anywhere. We would even make them from scratch while camping.
Scones are more dense and dry, biscuits are usually moist and light. They can be crumbly so I tend to not make them into sandwiches but you can.
Biscuits in America are similar to scones, but way better. It's a short bread dough with leveners and butter. You barely mix it up, then roll out and layer it a few times so it puffs up tall. You can peel a good biscuit in half, while a scone is more crumbly. They're good with apple butter, honey butter, preserves etc.. for the sweet version, or the best way is with country gravy, sausages or bacon and runny eggs. Just plain with a little butter too.
I've seen this video before. Can't wait to see how much you love this! Love from Pennsylvania 🇺🇲 ❤
P.S. keep up the good work. Check out some of the reactions to my beautiful state if you can find a good video on the state.
I loved this video so much!!! Made me so hungry haha!!
See if you can find a video on Pennsylvania. It's a beautiful state. @@ryan_lloyd
P.P.S. Scrapple is NOT our comfort food.
we call the thin pacakes crepes. the thicker ones are usually called pancakes. They are also called flap jacks, but it's a regional word used in Southern states.
Ah, slippery noodle was called pot pie when I was a kid. So when I saw a regular pot pie, I was a bit confused.
As for scrapple, if you cut it thinnly and fry it crispy it's a nice addition to breakfast. The texture of scrapple is soft and it easily crumbles when cooked, it's sort of like sausage without a casing.
An American biscuit is a baking powder based bread (no yeast) that yes, has a crumbly or flaky texture. Makes a great breakfast sandwich, or base for for a white sauce (ex., biscuits and sausage gravy), or served as a side with butter and honey or jam.
Slippery noodles are what we call chicken pot pie in Lancaster County, PA. Because they are cooked in a pot!!! We call the so called "pot pies" in the freezer aisle are chicken pies here because they are baked in pie pans in the oven.
Scrapple is my favorite food of all time. I could eat it every day. When its fried up and crispy brown on both sides, it looks as good as it tastes!
Alabama here. Fried Green Tomatoes are often served with a creamy crawfish sauce.
As an Ohioan I LOVE FRIED GREEN TOMATOES!! I finally got them down! I'll have a to try a crawfish sauce - we usually make a mayo with a hot sauce mix or a ranch with a spicy sauce! So good! I buy up the green tomatoes as soon as they show up in our grocery store or the local farm market! SO GOOD!
@@krisschobelock4973 There are recipes for the crawfish sauce here on youtube. After you try that, you'll be hard pressed to find a more delicious dish!
Let’s be clear a someone who grew up in Pennsylvania scrapple is not the states comfort food and if you ask most people it’s about a 50/50 split on if you like it or not. You’re more likely to find Shoo Fly Pie or Whoopie Pies heck even pierogis as a comfort food for PA over scrapple
From Maryland here! I agree that most would say the crab cake is the state dish, but now that I've moved out of state, what I miss the most is cream of crab soup. It's a thick, cream based soup with lump blue crab meat and Old Bay seasoning.
Tangentially, Old Bay is the most important seasoning in the state of Maryland, and the McCormick spice company is based out of Baltimore, which I think says a lot. A mix of celery salt, paprika, pepper, and other spices, there's nothing quite like Old Bay on fries, mac and cheese, chicken, in BBQ sauce, and, of course, on EVERY blue crab dish, including steamed blue crabs served in-shell!
For a meat-wrap/roll like the Runza, you start with flat bread dough, and then put the fillings on before you wrap the dough around it. That way you get a nice snug fit, and best of all: The bread's interior absorbs the meat fat while it cooks, so the bread itself has luscious, meaty f lavor.
Fried Green Tomatoes are great with ANY Meal, especially (In Cast Iron) Pan Fried chicken. I grow tomatoes in the garden every year, along with the bell and Carolina Reaper peppers and I often fix fried green tomatoes for my grand daughter, who loves them. (BTW she's 4 and she loves Grandpa's cooking)
I am from Indiana, and I would say this got it kind of right. the pork tenderloin is one of three major comfort foods, the others would be biscuits and gravy, and chicken-fried steak and eggs. a close runner up would be the slaw burger with cheddar cheese
If I had to guess, for the runza, they cook the filling a bit but don't overcook it as it will be cooked again. Let it cool, then wrap the stuffing in the bread dough and cook it in the oven.
North Alabama is fried green tomatoes its usually a side and South or lower Alabama is on the Gulf of Mexico we eat a lot of seafood and Alligator we have are own BBQ sauce it's a tangy white sauce on pork or chicken we have lots of amazing comfort food come visit us you won't be disappointed
The thin ones are crepes like in France. The larger, fluffy ones are pancakes and we also call them flap jacks. 😊
I would go to a ball game in one of the country's more storied ballparks in places like Wrigley Field in Chicago, Yankee Stadium in NYC, or Fenway in Boston. I don't imagine that there's anything terribly special about going to a MLB ballpark in Texas.
I live in Minnesota and YES! A Juicy Lucy is SO good!
It looks amazing!!!
100% a great state food. Watch out which restaurant you go to and purchase it. It can be amazing!
But how much of the state actually makes them I've lived my entire life in the north west part of the state and had never heard of it until I saw it on the food network
@@TheFallenFaob there are at least 5 restaurants in the Twin Cities that make them and I would guess more and more outstate.
@@SarahManley I know there are many places in the Twin Cities and the surrounding area that make it I just don't think that nearly as many places as you think that are outside it that make it I live Fargo Moorhead area there are many burger restaurants but only one of them makes a Juicy Lucy
I have often cooked over a fire, on an upside down metal milk crate. This came in real handy during the massive July 2022 flood disaster here in Southeastern Kentucky, where is was MONTHS before the roads and power lines finally got fixed
scrapple is delicious. The best way to explain it is to imagine a cross between italian sausage and mama's meatloaf. IMO its better than breakfast sausage
They are right to say these states are known for certain comfort food, but some of these foods are popular pretty much everywhere. I'm surprised they didn't mention pierogies for Pennsylvania. To me, it's more of a comfort food than scrapple which is something you'd have to get accustomed to. Pierogies are like a ravioli with a mashed potato filling. Sometimes different ingredients like chives or cheese gets mixed with the potato. They're usually boiled and sauteed in butter, but I've also had them fried. Yum.
As a Vermonter... Apple Cider Donuts are seasonal for the most part. So, to help non-americans. What we call cider is unfiltered applejuice. You add it to the donut batter, otherwise it's a donut. I'd've mentioned our Award winning on the world stage cheddar cheese... and it in Mac& Cheese as our favorite comfort food.
A good biscuit is a very fluffy tender texture with a crisp outer layer that is buttery and scone is more dense
Because King Crab Legs are full of hurty, pokey spines, they are split in the kitchen for the diner (you would do this at home for your guests if you make them at home). Snow crab legs, the smaller ones, are very easy to break into. Break the leg in the middle and then sloooooowly wiggle out the meat on one side, then pull the other side from the tendon and you have a whole couple of bites of crab leg. Other species of crab here in the US: Dungeness, Blue, Stone, etc. tend to have varying degrees of hardness on their shell. Some, like Stone and Dungeness, are served with a small wooden hammer to crack into the shell to get the meat. Crab is all about the melted clarified butter anyway. I love it. The work is worth every bite.
dungeness is best tasting
Eastern Kentucky has a growing Maple Syrup industry thanks to some local farmers, as the Maple tree is very common here.
The fish taco is a San Diego thing. Sure, it has spread but we were certainly the first in the state to adopt it as our regional dish.
Thank you! That was such a fun video. I have lived all over the South during my half a century on this planet and have never gone hungry with all the calorie dripping fried foods. Lol, the problem is actually staying smaller than a VW bug down here.
The only thing I was going to object to was Georgia being peach pie. Fried Chicken and Waffles with syrup was quite shocking to me when I moved here a couple decades ago from Florida, and was generally the first thing folks asked me if I had tried. However, when they got to Tennessee I see why they left the fried chicken to them.
TN, or Nashville fried chicken is what I was use too, but never knew it. My grandmother would always say if you have to add sauce to your fried chicken then it isn’t good. When I moved to Nashville it was like reliving my childhood, and like she used to say, any chicken place worth eating at had all the seasoning and spices in the batter itself. My lips are still numb from some of those places, lol.
Thanks again for that video.
South Dakota native. Chislic is amazing! Easily one of my go to comfort foods that would be on my last supper menu.
I'm from Chicago, and Chicago style should be seen as a symphony of flavors and textures, where each component plays its part in creating a truly memorable dining experience. But, just like a symphony, if just one element is out of key, the whole thing can be ruined, Also , We got three types, of Chicago Pizza the Deepdish . It features a thick, buttery crust that lines a deep, round pan, creating a deep well for the toppings., and the toppings are layered into the deep well. Then the Stuffed Pizza: Similar to deep-dish pizza, stuffed pizza takes the concept of layering to the next level. In this variation, an additional layer of dough is placed on top of the toppings before adding the sauce, effectively "stuffing" the pizza with an extra layer of crust., and Pan pizza is another variation that shares similarities with deep-dish pizza but typically has a thinner crust and is baked in a square or rectangular pan. (However, some people might call this Detroit style pizza) And then we got The grinder, which uses a soupbowl, and place the toppings a the bottom of the bowl, and at the top of the bowl the crust is placed.
Also, I noticed that a lot of states in the South and West have Mexican style dishes as their comfort food.
I grew up and lived most of my life (50 years) just outside of Chicago and Chicago deep dish pizza is great but it's mainly for tourists and special occasions. What you will find most people in the Chicagoland area eating is Chicago tavern style thin crust pizza cut into square pieces.
As a new yorker I can tell you buffalo wings are not our comfort food not when we have hot dogs, new york style pizza and bagels
I'm Maryland born and raised. Having a crab feast is more of an event than just a meal. It does help if you know how to clean them, though.