Brit Reacting to Brits try REAL Southern Fried Chicken for the first time!
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- Опубліковано 27 тра 2023
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I was born and raised in Atlanta Georgia The South I can say that the waitress/server in the video is a great model of Southern Hospitality! :) I love the JOLLY Channel! Josh and Ollie are great! Great reaction Thurston I hope someday you get the opportunity to visit The South and enjoy the same Southern Hospitality and delicious Southern food! :)
Hey neighbor. I was born in Atlanta then lived most of my life OTP east of Atlanta.
@@causticchameleon7861 I was born and raised in Northeast Atlanta
The thing about pecans is they go with just about anything. And in the U.S. South there are pecan trees everywhere, no lie! My grand mother had three pecan trees in her back yard and my mom had 2 behind her house. If you drive around south Georgia you will see pecan orchards every few miles.
Yeah. I've lived in a few places where there were so many pecan trees that people were happy if you wanted to just pick up a big bag of them yourself and save them the trouble of cleaning them up. Get them before the bugs and squirrels do ; )
No mayo in corn pudding... thank goodness. Basically corn pudding is made with corn, milk, butter and eggs. Everyone's recipe is different but these ingredients are usually at the base.
As a native of Southern Georgia and someone who has eaten in this restaurant, they got a very commercialized version of our food. NOBODY puts lemon juice in their collard greens. A good cook gets the bitterness out of the collard greens.
Also, Georgia is America’s number 1 state in the production of pecans. I have 17 pecans trees in my yard.
I was thinking the same thing. The best places to get true southern food are small towns that don't revolve around tourism.
Yeah, I’ve had collard greens my entire life and I have never heard anyone putting lemon juice in their collards. Some people put a teaspoon or so of sugar in their very large pot, but never lemon juice.
The south was more agrarian versus the north was mainly cities.
So imagine growing up on a farm, raising your own chickens, making your own cheese and butter, growing your own herbs to flavor everything.
I stayed in Amish country, the Mennonites will allow us English lol. That's what they call us, to stay with them.
Was the absolute best fried chicken, mashed potatoes and gravy, and corn on the cob I have ever had my entire life and it all came from within a couple hundred yards of where it was grown
I lived in a semi-rural neighborhood for 20+ years. I volunteered at the old folks community center. Most of the ladies who worked there grew up on farms and had a million recipes in their heads. Their home-grown chickens, veggies and breads made the four years I worked there some of the happiest days of my life.
I'm from Michigan and grew up in Amish country (Well, in a trailer park) and the food my grandma made was very similar to this.
Excuse me Justin! every place east of the Mississippi and a few states west are the bread basket of the country. The southern climate is more year round...longer growing season. Cold winters with the immigrants from cold countries brought different foods.
@@lmtellsho6283 when you think of amazing finger licking food to this day, people think of the deep south. They do not think of the northeast
Maybe at one point
Amish country is a little pocket of the country surrounded by all those cities
The deep south doesn't seem to matter where you go. You're going to get decadent food
I'd love to see a Brit at a crawfish broil. Gotta love those mud bugs!
I’m waiting for them to do a crawfish broil!! They’re gonna die😂😂
Crawfish so overrated
@@phillychick4196I agree, they add a huge markup when pointlessly added to things like mac & cheese, and I can only eat shrimp if it’s battered and fried to the point I don’t have to see it
@@easybreezy4559 trust me. They won’t die. Crawfish taste like water.
@@phillychick4196 I meant the shear size of the portion… wasn’t clear lol
Texan here! Catfish is rather common if you know where to look for it, and it never fails to be awesome. I particularly enjoy having mine with a wedge of lemon and some tartar sauce!
Also, yeah, I think they did often have meatloaf for dinner in Johnny Test. Plankton from SpongeBob always had Holographic Meatloaf for dinner, as well-maybe that?
Clayton brown is from Texas? I would have never guessed 😂
I love catfish but aren't some of the biggest catfish in the world in Austria or somewhere near there
@@anthonyinfelise1412 There are many Clayton Browns who live elsewhere.
Traditional banana pudding is made with bananas, banana flavored pudding, Nilla wafers, and topped with baked meringue. I've never had it with pecans. Another famous pie in the south is pecan pie. It's the best thing ever.
Baked banana pudding is the best.
Collard greens may be similar to what you call tete (Nigerian) or callaloo (Carribean) in the UK. I've NEVER had them cooked with lemon though. Grits would be very similar to what you know as polenta. They are great with butter, salt & pepper and cheese.
Same experience with Collards. Don't know why bitter collards have been spreading around so much lately or where they came from. I'm sure they're good in their own way and have some history too, but I always had them savory, every recipe I saw or tried from other people was savory, and I still cook them savory.
@@L77045 Probably someone just trying to do their own "twist" on a classic. To each their own.
@@dr_waffle_house bitter greens aren't a "twist." 😂
I prefer the savory as well, but that's definitely the option where you're adding extras to make it that way
@@JACpotatos So lemon juice isn't an extra?
Hard greens like kale or collards should have a little bit of acid (I use a couple tablespoons of apple cider vinegar) to help break down the fibers to make it easier to digest. The trend seems to overdo it like they’re cooking in a vinaigrette… if it becomes sour or bitter, it’s probably overcooked, too. Cook greens 45-60 minutes, no longer- you lose the sweetness of the greens.
In the South everyone heavily seasons their food.
You mean perfectly adds flavor 👌
We spell it FLAVOR. 😂
As a Tennessean I approve this message.
I think you Brits love naming things with Ham at the end. Fulham, Westham, Nottingham and so on 😅
Yes, and "-ster" ("-stuh") haha
"H-A-M - that 'ham' itself - in old English means 'home,' which is why it sort of doubles to mean 'village' as well. So that word 'ham' actually means home,"
Greens made right are cooked with vinegar and a fatty meat and spices, sometimes onions too. No one really uses lemon.
Corn pudding doesn't include mayo at all.
Sweet potato pie is sweet potato mashed with butter, cream or milk, and all spice or cinnamon, and is served warm. Its isnt just sweet potato and everyones recipe varies.
Cornbread is delicious but alot of people don't realize its meant to be used to sop up or eat with the meal unless served alone.
Thank you greens get a bad rep but people don't cook them right they shouldn't be bitter and definitely shouldn't have lemon and I didn't see no hammocks in there I like to mix my cornbread with them
Yep. Pinto beans, mustard greens, and onion atop crumbled plate of cornbread. Every Sunday for us.
Georgia is known for its peaches and pecans, so their being in Savannah, Georgia basically necessitates getting food with peaches and pecans.
A lot of Southern food influences were from just making do with what you had. As much as I love doing the food 'right', it's also why I won't ever be a snob about it. Soul food, Cajun, Creole, Southern home/country cooking, etc...
So many cheap ingredients (even in the origins of a lot of BBQ here), using animals or parts of animals that others didn't want. Cheap vegetables and fruit that grow well here. Fish that are easy to catch. Nobody wants to eat disgusting food though, so you learn to make almost anything delicious and pass it down to the next generation : )
I'll complain if a restaurant advertises Southern food and charges for it while getting it wrong, but if someone's feeding me something they cooked in their own home, I don't care if the jambalaya is like soup and has mango in it.
I was born in Panama City and grew up in the South. We just called it home cookin' my whole life, but it was Southern home cooking, because that's the only way my mom knew how to do it. I've been to places that say they're Southern Style or Home Cookin', some where done right, some weren't. I didn't bitch to staff in the one's that weren't good, I just didn't go back, and didn't recommend them. Yup, someone invites you into their home and feeds ya, you smile, say how good it was and thank them, no matter if it was good or not.
@@buddystewart2020 Agreed, and yeah.
When I mentioned I complained, it wasn't to the staff or the restaurant...just to let friends and coworkers know not to judge southern food by what they had there.
I look at it the same as when an Italian person goes to Olive Garden with some friends and tells them "no no, let me cook this for you so you can see what it's really like."
I do that with biscuits and jambalaya and collards and such : )
@@L77045 ... Right on.
Collards should always be a whole hambone cooked in there. Usually vinegar or another acid but never lemon.
Yes! I love collards when cleaned and cooked right, maybe sprinkle with vinegar before devouring lol
Couldn't imagine lemon collards.
Most southerners will eat thier collards with the cornbread and very often add hot sauce or pepper sauce. I noticed they didn't eat the cornbread or ate it by itself after eating everything else. I've observed most Brits seem to do this with cornbread or biscuits and this is sooo wrong. Lol. The cornbread is meant to be dipped in the juice of the collards and eaten at the same time with it.
Where I was raised in Michigan, catfish were considered inedible. If you caught one you pried it off the hook with a stick cause they have whiskers (barbels) that have a sting. I don't think they ate any of the cornbread, which is a shame as Southern style cornbread is amazing. If you do come over here, try your best to try everything, without assuming you won't like it. Lots of Southern food started in the Caribbean and Africa, and you should be brave and give everything a chance.
Southern cornbread can be hit or miss. Some people cook it way to dry and it's hard to eat but the cornbread in the video looked nice and moist. They probably would have loved it if they tried it.
Most people I know in the South eat their cornbread at the same time as the collard greens. Using the bread to soak up the savory juice from the greens and cut some of the bitterness. Pepper sauce and hot sauce is also used too. It’s a good pairing.
@gacaptain I'm from Cleveland and I usually mix them although they shouldn't be bitter
If you come to the South- try barbecue from North Carolina because there is Eastern and Western style- best way to get a feel for what barbecue tastes like everywhere. I’m partial to the vinegar based Eastern style. Western is tomato based and more like what the rest of the country does. South Carolina does a mustard based.
Banana pudding is a base of Nilla wafers covered with fresh banana slices, on top of that is vanilla pudding folded together with diced banana then some people top the whole th>ng with whipped cream
Pecans and hickory nuts are very common in the South and pretty much used interchangeably. Growing up in Texas we had a tree that was a splice of both hickory and pecan -- one side of the tree had longer nuts than the other.
Do they taste similar, then? And texture? Forgive me, I am from Michigan and have never tasted hickory nuts. I love pecans. This makes me curious... Are they related plants? Doing a search. Lol
So update: Pecans come from hickory trees. Hickory nuts are called pecans... So the wood and fruit of the plant are both highly sought after. Good to know. Ty for this. 🤔🙃😁
Your tree must have been a splice of 2 types of hickory trees which yielded 2 types of pecans, which is awesome as it allows the fertilization of 2 plants (🌳) for the price of 1 (looking to splice my apple trees 🍎). 🌰
@@sophiedash4026 As I understand it, Pecan is the cultivar orchard tree, while Hickory is a wild cousin.
@@willcool713 So pecan and hickory trees are equivalent to corn and maize... Cultivated by humans vs natural selection. I appreciate that. Each species has it's story....
You had it with Johnny Test! The dad would always cook meatloaf that the kids hated, I was screaming at my phone lol
The catfish served in restaurants and sold in markets is almost always farm-raised. That makes it fairly cheap which is why it's ubiquitous in the southeast.
The gravy is easy to make, you pour off most of your grease, and drop flour into it, stirring as it fries until you get a ball of dough called bisque, then stir in small quantities of milk and mix until all of the bisque is absorbed and you get a smooth constancy, then add in salt and pepper. It will thicken as it cools, then serve on biscuits(bread) or meat and potatoes. To get the chicken fry, you tenderize your skirt steak, then dip it into egg until its coated, then in flour and deep fry it, the greens are a wild plant that you wash really well and cook down with bacon (think spinach) the corn bread is cornmeal, milk, honey, and egg, mixed and baked until a toothpick inserted in the center comes out clean (I serve mine with butter), baked sweet potato is made just like a baked potato, serve with butter but it is sweeter that a regular potato, not sure about the pecan butter I've never made it, to make the chicken you mix your peach preserves with a bit of butter and marinate the chicken in the sauce over night, then grill or bake the chicken until golden brown, basting the remaining marinade sauce over it as it cooks, I usually do a sweet potato differently, you skin your sweet potato and chop it into chunks, then cut up pats of butter into the mix, sprinkle brown sugar, cinnamon, and nutmeg over the top and bake until soft, then sprinkle mini marshmallows over the dish and bake until the mellows turn golden brown, I don't make rice pudding, but to make banana pudding you do up your vanilla pudding, then chop bananas into the mix and fold in, then cover the top with vanilla wafer cookies, or as a side if you want them crunchy ( use Eagles brand sweetened condensed milk instead of whole milk if you want it richer) follow it all up with a bit of cobbler- Prebake your pie crust so its not raw, then add your fruit slices, butter, brown sugar, and cinnamon, then lay your raw pie crust out and cut into strips, lay it in a lattice over the top, sprinkle with sugar and cinnamon after basting it with butter and cook it until your lattice turns golden brown, serve with a scoop of vanilla ice cream , or pecan pie, prebake your pie crust, mix Karo syrup, Eagle brand sweetened condensed milk, brown sugar and egg and pour into cooled shell, then lay out pecan halves over the top and bake until browned, it thickens as it cools, serve with Southern sweet tea, you boil a gallon of water and drop in 4 regular black tea bags, let it steep on low, then pour into a picture and stir in a cup of sugar, cool in fridge or fill with ice. Meat loaf is ground meat, crush up a pack of saltine crackers, break in two eggs, chopped onion, chopped bell pepper, add a can of tomato Sauce and use your hands to mix it all together, form into a loaf in the center of your dish leaving room around the edges, put into the oven, when a toothpick inserted in the center comes out clean, remove and remove any grease from the edges, pour a can of tomato sauce over the top and bake again until the top sauce thickens, serve with mashed potato's, and buttery corn on the cobb.
I love cotn pudding. It is often served at holidays such as Thanksgiving and Christmas.
Nope, I remembered it being Jonny Test, where Jonny's dad would champion his prized meatloaf.
Encrusted means they’ve made a crust of pecans on the chicken
Banana pudding is sliced bananas with a vanilla or sometimes a banana custard & vanilla wafers & pecans
Pecan trees grow all throughout the American south from Virginia in the east & as far west as central Texas. There are commercial groves in Georgia, Louisiana, & Texas
Catfish is delicious and is a huge staple where I am from in Oklahoma. We actually have the Okie noodling tournament where people go out to the lakes and mainly rivers to catch them by hand to see who can pull the biggest. Catfish can get massive as well and to me there really is no fish that I have ever tried that is as tasty as catfish.
I live in Texas, and one of the best pro tips I can offer you (at least in this state) is related to BBQ. I rarely see it mentioned, so I thought I would just for you and any others in the community that may want to know. We, here, are spoiled as we have access to dozens and even hundreds of locations to try BBQ, but for me personally when I teavel to places in the state I have not been, the first thing I do is look at (or try to find information) about local places that consistently sell out of items to even the locals. When BBQ is out, it is typically out for the day at least and if a person wants that they will have to come back tomorrow. I know it is a pain waiting in line, and getting up early, but look for places that consistently have people standing in line to get stuff for an hour or two (dependin on how big the area is you are visiting) and look for the specific menu items that consistently sell out (usually brisket related stuff here), but I have seen a brisket/frank (sausage) place that does sandwiches of those two meats be one of the biggest selling item. With everything being online now, local news papers or news outlets usually will do stories about places like that because of how much money and even tourism it brings to a community, and you (being a UA-camer) can always ask specifically for people in the comments to give you recommendations, as it is likely you will have viewers that either live near great spots, or people who have specifically visited and tried great spots.
Bet?
Vermont has the best BBQ scene in the US.
Maple Syrup + BBQ is delicious.
Texas style doesn't even have any sauce lol.
At least you aren't Alabama with their cum colored bbq sauce.
This was one of my husband and my favorite restaurants when we lived in Savannah. Jolly seems to be going to all the towns I've lived in lol.
If you make Collard greens right it doesn't taste sour or bitter. It tastes savory and buttery with bits of pork belly and bacon. Some may like it sour and bitter but everyone likes it savory.
Pecans are a major crop in Georgia, so that's probably why they were in so many dishes in that restaurant.
Also they’re very good and very versatile.
Omg....I decided to just take a few moments to watch this and 2 mins into you watching their video, I said to myself loudly- OMG....that's gotta be Savannah! I knew because, I live here and I think SPs is probably 15 mins or so from me. Mind you, I haven't ever tried them but now I just may lol! Funny thing I was just talking with my Niece earlier tonight and saying- I just bet a restaurant of just Southern foods would probably do very well in England lol. 😂 Now as someone who does cook Collard Greens, have to say that each person/ family flavors theirs differently. Some make them spicy, tangy, just basically savory. I do the latter, and only like a bit of salt. I also, like my late Grandma....make Cornbread dumplings to cook with them the last 20 mins. It's very yummy lol. I more so love the dumplings than the Greens, but they are good for you, so I have to eat some ( of the Greens). Not everyone likes Grits or Pecans. My late Grandma, occasionally liked to get Fried Catfish if we ate out somewhere. Myself and my sister's raritys, in just not liking Seafood, which is nearly a Sin here lol. 😊
As for Okra; if it's breaded and fried, it's great.
If it's mixed into a stew, they basically disappear and just thicken it.
Can also be eaten raw, though you might not guess it from their looks. Taste good pickled, but so slimy.
@@JustMe-dc6ks I think it's the sliminess (mucilaginous) nature of the vegetable.
That's why I prefer it the ways I already stated.
Catfish is mainly a southern thing. Louisiana, especially New Orleans is big on catfish.
Banana pudding, when made properly, is godly.
Savannah is one of the great Southern US cities. If you aren't a fan of tourists, then it beats New Orleans by a mile.
Yes and since it is such a walkable city and you can carry open alcohol containers it is so much fun for adults
Louisiana cuisine is the best food in the states by far. I say Texas and North Carolina would fight for 2nd and 3rd
@@castlecorn593Yeah, I would say New England seafood, Hawaiian and luau traditions, TexMex and SW/New Mexican/Indian cuisines, the eclectic regionality of the PNW and the modern Alaskan Potlatch cultures, are probably other notable regional cuisines. But I would definitely say that Texas BBQ specifically, but American BBQ in general, with all the regionality, as well as Cajun and Creole cuisine, are both trends of significance to world cuisine disproportionately more influential to the size of their community population. The juxtaposition of the holy trinity and mirepoix is especially unique to Cajun and Creole. Then you move away from seafood and add more corn, cactus, and beans, and you move into the SW cuisines. Or add peanuts and bananas and you move into the Caribbean cultural cuisines. Super interesting nexus.
Catfish is definitely fished around the country. Daily. I watch a guy named Mav and he always fishing lol
What are collard greens?
Collards are members of the cabbage family (Brassica oleracea), and a staple side dish in Southern cooking. They feature dark green leaves and tough stems that need to be removed before eating. The flavor of collards is a cross between cabbage and hearty kale, similar to Swiss chard
Pecans are mainly found in the southern United States. So yeah, they're pretty much a mainstable in the south
Corn pudding is corn, flour, egg, sugar, salt, pepper, and butter mixed and baked
Crusted means its seasoning on the outside, and maybe some breadcrumbs and pecans are pretty much just popular in the south
Catfish is a staple in the South. Not even sure you could claim to be a Southern restaurant and not have catfish on the menu.
This statement is so true. We have a chicken house, a hamburger diner, a farm to table brewery/eatery, a seafood restaurant and a mexican restaurant where I live. All five of them serve catfish.
Native American word for corn is "Maze".
Pecans taste similar to walnuts. Pecans grow everywhere, in the South, most people have a tree.
Sweet potato pie tastes like pumpkin pie. Some can't tell them apart.
It's actually spelled "Maize"... Not to be pedantic. Just figured I'd educate you a little while you educate Lav Luka.
@@erikpugh7028 thx!
We were raised learning how to cook all the old recipes. Even the different southern states cook same dishes differently.
Collards are a member of the cabbage family. And yeah, they are naturally bitter, which is why you eat them with hot sauce or vinegar and some bacon.
My family comes from the South, but the South is mixed with many different varieties of food. There is Creole, which is very spicy cooking, and Sothern cooking, all of it is extremely good and old-style American cooking. Remember... America is HUGE, we are bigger than almost all other countries and as we spanned out the food may be differently cooked, there are wide varieties of foods, depending upon in which part of the states you are, that are SO GOOD...
When you are speaking of Original American food, you are speaking of Southern cooking. These were foods that were easily made and able to be brought out to the farm workers,
The most important thing to remember is that American food is different than all other countries. we use much more salt sugar and seasonings in our dishes, I can guarantee you, if you eat a hamburger, from McDonald's in your country, The McDonalds Burgers are much more meaty and tasty.
It's not the food, per se, it is all of the different mixes of spices, tastes, and flavors we add to our dishes that drive people crazy! Trust me... Once you taste the flavors here in the USA going back is very difficult!
Pecan trees are everywhere in the south. 😊
My theory on why Southern food is better than any other food in the USA. Historically the South has been the poorest and most impoverished area of the country and going back to slavery , poor black and white sharecroppers, after the civil war their food was all home grown, meat and vegetables and they had to get creative and use what they had. Okra came from Africa with slavery, collard greens and sweet potatoes grew well in Southern soil and grits came from gound corn. Catfish was plentiful in Southern ponds and Pecan trees were abundant. They used what nature provided and cultivated the crops. Cornbread was a variation of a biscuit and corn was more available than wheat which was grown in the midwest. Rice is also more prevalent in the South.
Meat loaf is basically a rectangle shaped meatball. Some people stuff it with cheese and other yummy things, or cover it in bacon.
Strange for a southerner not to know, but grits is dried, ground up *hominy.* Hominy is made from corn by treating the corn with lye. I know, that sounds like it should be extremely poisonous, but the hominy is thoroughly rinsed after treatment.
My family has been living in Florida since 1900 and I can tell you the food down here is a mixture of African and Caribbean as well as European influences. Beans over rice, pork, chicken, most things fried in fat, etc.
Collard greens are in the same family of cabbages. Collard greens are very nutritious and have LOTS of Vitamin K and A. They are a staple of many Southern family meals.
Southern food exists because of slavery to be frank. It is mostly Soul Food which was born from slaves. Just a harsh reality, but still delicious and worthy of immeasurable respect. Only makes it mean more by knowing where it comes from
Luka NEEDS to come to the US, he has such an open mind about American culture and I feel he could truly see the beauty of our country that so many others seem to doubt
Meatloaf is easy to make. It's half ground beef, half ground sausage. Use some beaten eggs and ground cracker (I don't remember what the British word for cracker is). Mix up the beef and sausage really good, so there's both all throughout. In a large bowl, mix the eggs and crackers into the meat. Once that is done, put it in a casserole dish, in whatever shape you want it in (typically a mound about 3" thick in the middle). Bake it for about an hour on 350°. Yummy! Some people spread ketchup all over the top before backing
Totally different from my meatloaf recipe. I don't use sausage just ground beef . I use onions breadcrumbs tomato sauce ketchup and seasoning and top with a ketchup wochestershire sauce brown sugar and spicy pepper sauce.
Catfish is mostly a southern thing. The South is known for comfort food. I live in tiny little Rhode island but there's a culinary school here so we have lots of upscale restaurants, but also family owned mostly Italian and Portuguese ❤restaurants .
If you ever eat collards, we usually eat them with a splash of pepper vinegar.
To me, baked sweet potatoes are very delicious. I usually roast them for about a hour or so at 450 degrees Fahrenheit. It brings out the natural sweetness and slightly buttery taste of the sweet potatoes. In the South, we tend to be nice because we tend to believe that it’s better to lend a helping hand than not.
Catfish became popular in the South first but it's available everywhere. Problem? It may be an acquired taste. Josh couldn't place it, Olly wasn't blown away by it, it's ... mud. OK the polite thing to say is it tastes "earthy," ooo-la-la, but they live on the bottom of rivers and lakes and, well, they have a hint of that taste. I mean, mushrooms are known to have an "earthy" taste along with other foods, so don't be put off by that description (unless you hate mushrooms too). Farmed catfish has a cleaner taste, but it's still detectible (that is more easily covered up by that deep fried coating). I order catfish any time it's available.
Honestly, it's fried. Everything is gonna taste at least alright when fried
@@JACpotatos My first reaction was YES! Everything tastes at least good when fried.
Then I remembered trying deep fried oysters. Never could stand the snot-like texture of oysters so I thought, hey, deep frying fixes everything! Nope, once you bite through the crunchy coating, it's still snot. :D
@@JDoors oh really? I always think the texture mostly disappears when fried.
Then again, I love oysters, snails, etc so I'm biased
Banana pudding (the way my mom makes it) is basically bananas layered with vanilla pudding and Nilla Wafers with a whipped meringue on top and then baked for just a little browning on top. I hate bananas but, I'll always be down for some banana pudding.
Pecans are very southern. My grandad had a pecan orchard when I was growing up, so I was out there all the time gathering them and then would spend the afternoon cracking them open 😂
Just an FYI, that’s not “fried chicken” in the traditional sense. Fried chicken is like KFC, and can have slightly different flavors depending on how they season and coat it, and what they fry it in. You eat it with your hands. What they got is “country fried” chicken with gravy.
Meatloaf is a popular diner food. It is typically served with brown gravy, potatoes and green peas or other vegetable. There are many recipes for meatloaf. The Meatloaf has to be moist.
Pecans/Pecan trees are from the southern part of the USA. These nuts are sold across the country, but they are expensive and have specific harvesting seasons. Too much rain can adversely affect harvesting.
Pecans weren’t always expensive. It seems as their popularity grew outside of the South the price shot up. I grew up with my family cooking all kinds of dishes with pecan in them.
Collards are great for the blood and to get your digestive system moving. Lots of iron in them. Love collard greens, mustard greens and turnip greens.
Fried catfish is absolutely popular in the south especially where I’m from in Louisiana.
I put butter and brown sugar on my baked sweet potatoes. Everything they are eating looks delicious! If I ever make it down to Savannah, I am going to Sweet Potatoes.
Thurstan, I am sure you would like the Banana Pudding and the Sweet Potato Pie. The chicken dishes you definitely would love. Loved watching this. In most places in the USA, aside from some major cities, most servers are very friendly, because they work for tips and Americans are friendly. Rarely have I e er had a waiter or waitress that was not nice and welcoming. How busy a place is can affect the amount of time your waitress or waiter can spend.
The biggest insult to Southern cooking is calling it, “Bland.”
Y'all would absolutely love Savannah Georgia ❤!
Creole food is soo good! I hope to visit the Bayou for the real deal someday soon
Collared Greens. . . Think Kale, Swiss Chard (Beet Greens, Swiss Chard and beets/beetroot are the same plant) and/or Mustard Greens. Maybe even Turnip Greens.
Along with Spinach, and other dark green leafy vegetables.
Though, I think it's mainly Mustard Greens.
Collard greens are like turnup greens except far less bitter. I’m from the south and I won’t touch turnip greens but I mess with collards. And meatloaf was invented during World War II to make hamburger meat go further, you know, because of rationing. Mix hamburger meat with breadcrumbs or oats, some onions, celery, ketchup, mustard, and a few other things and shape it into a loaf like a loaf of bread in a pan and bake it in the oven. It’s pretty good. And that very dark chicken look that way because it was grilled. I love grilled chicken! And southern food is basically the food of slavery, BTW. It was mostly invented on plantations.
Collards and Kale are all in the Mustard Green family (don’t quote me on that) and they are a lil sour but delicious depending on how you season them. I like a little crushed red pepper on mine….or cayenne in addition to whatever my Wife or Mother season them with.
You really should make meatloaf - its a great, low cost meal.
Great with any kind of potatoes, rice, noodles.
Probably as many recipes as people lol.
Our family meatloaf uses crushed saltine crackers instead of bread crumbs, bit of crushed tomato and diced onions, garlic, onion powder, bit of soy sauce, & ketchup, S&P added to minced beef.
Then into baking pan and basted with a glaze of the juice and rest of the tinned crushed tomatoes, mixed with a bit of soy sauce, ketchup, and a good amount of apricot jam.
It was Johnny test. They always had their dad's meatloaf for dinner.
there's plenty of meatloaf vids on youtube if you really want to know. It's satisfying, but seldom amazing.
I agree..Ive ate alot of meatloaf in my life and I can honestly say they all sucked no matter who made it. It never tastes good to me. Although I love meat.
The meatloaf cartoon IS Johnny Test btw
I would think Garfield is before your time, but Garfield eats meatloaf
I love greens and I was raised up north.
If you are driving down south and you see handmade signs evey half mile saying "Best BBQ IN THE WORLD" Just follow them because it might turn out to be actually really good. 😉
And catfish will taste different compared to the usual freshwater fish people like to eat. Like Trout, salmon, bass and perch. I would say people might consider it "gamey" . I like catfish. We fish for bullheads and they good with a little hot spice.
For brits confused about food portion. It so you can eat there and take some home and eat latert
RE: Banana Pudding and Banana Flavored things
If you enjoy common, modern bananas, you'd likely enjoy Banana Pudding - as it is made with real bananas and not artificial banana flavoring. The likely reason you don't enjoy Banana Flavored things is because artificial banana flavoring is based on a now-extinct form of Banana, called the "Gros Michel" banana - which was bigger and described as "more flavorful". However, in the late 1800s, "Panama Disease" formed - and literally wiped out the "Gros Michel" banana by the 1960s. The "Gros Michel" banana was the most common banana around the world until it went extinct.
These days, the most common banana is the "Cavendish" banana - which tastes substantially different from the "Gros Michel" banana. Hence, why banana flavoring doesn't actually tastes like the bananas we know today.
This was fun to watch! I love the waitress, she does seem very sweet. Now, about collard greens. I didn't grow up eating them but once I tried them I absolutely LOVE collard greens!! Sometimes I'll order extra to take home after my meal, it's so good. (I also make it myself.) But I have to say- I have never had it tasting sour and lemony... maybe it's the style of it in Savannah or that cook, but collard greens is usually more of a salty savory flavor. No sour taste. Can't wait to see you travel to the USA and your reactions to authentic regional food!
Collards aren't the same as kale, but the two are related. Collard greens are much more bitter than kale. The fact that Santana mentioned the bitterness has me concerned -- because properly prepared collard greens shouldn't be bitter but, rather, a bit savory.
Grits are made from corn that's been "nixtamalized" (immersed in an alkali solution) -- the kernels will have become larger and paler, and are now called hominy.
Their shock and sudden joy at finding out that the restaurant sold the pickles by the jar was a wonderful thing.
Loved your reaction to Southern deliciousness! Collards are similar to kale in texture - flavors are different. I prefer w/o the tang
Well you gotta remember the beginning of the USA history comes from the British so our names are inspired by you guys especially on the eastern side of the USA aka New England the south gets its roots from the Spanish and France and the west is Russia and asia basically
Fried Catfish is the best fish food in the world.
Pecan trees grow all over the-south, so pecans became a staple for them. It usually has a sweet profile and southern pecan pie is unbelievably good.
Catfish is not popular anywhere except the southern states. It's considered a trashy bottom feeder fish and it's really hard to clean and prep properly, unless you grew up in the south,. But, it is delicious and most of the food grade catfish is farmed these days.
I have a house in Green Valley, AZ. It got its name of "green" because it's home of what claims to be the largest commercial pecan orchard in the US. So pecans aren't only in the southeast.
@@BTinSF Yeah, they're native to Northern Mexico (according to wikipedia) so it makes sense AZ would have them too.
We have some pecan tree's even in the midwest, but not like in every other front yard like you see in Mississippi or Louisianna
Lmao Montana I'm pretty sure is on the US/Canadian border so it is one of the most northern states.
Corn pudding is pretty good. No mayo in any corn pudding I've ever had, but when I've had it, it had cooked egg in it. Banana pudding is basically just vanilla pudding, bananas sliced up in it whipped cream and "nilla wafers" (vanilla cookies).
Catfish more popular in the south than the rest of the county.
I can say here in NY our fried fish is cod or haddock BUT you do go catfish fishing😂 it’s weird being in the states sometimes cuz it’s all so diff
There's that one scene of SpongeBob where Plankton eats holographic meatloaf
A waitress like her will make 3-4 times the living wage she would earn if she didn’t have tips, earning a very low wage supplemented by tips is why the staff is efficient and helpful. No tips usually equates out to bad service
Our food is really good
You've got to remember that Spain discovered the new world. Therefore they owned everything and they made their way all the way out west so most things have a Spanish name
I mean look at Florida. It's literally a Spanish word and the flag of the state of Florida is the Spanish flag with a seal of Florida in the center
Catfish is quite a mushy fish, so you pretty much have to have it breaded (in my opinion) but done right it's delicious. Cornmeal batter gives it a lot of body.
Not a southerner, so someone correct me if I’m wrong, but a lot of southern food was made by slaves who were given the worst cuts of meat and often had to forage for better ingredients (hence the collard greens) and to turn these unappetizing foods into something special required a lot of effort, precise cooking, and a whole lot seasonings. Also, these African slaves brought their own recipes from back home and those slaves shared recipes with those that were brought from the Caribbean, who also had their own unique recipes. There’s also the fact that the south a melting pot of cultures such as indigenous Americans, Caribbean islanders, African slaves, the French, and the Spanish.
Man, imagine the horror going through Ollie's mind if he ever finds out the average Southerner eats collard greens with a splash or three of about the strongest vinegar we can find in the house at the time XD
I live in the Midwest and trust me, I've been smoking meats for 30 years and I promise I can give the south a run for their money. I've won plenty of cook-offs in the Midwest. It's not just the south. The south is more fried food and soul food.
Pecans is the central location of Georgia!