Brits try REAL Southern Fried Chicken for the first time Reaction!
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- Опубліковано 20 вер 2024
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Also, if you have cornbread, slice it open and fill it with butter. I never see brits put butter in the cornbread or dinner rolls they try and it drives me nuts.
Or biscuits.
And speaking of butter, mash the softened butter into the sweat potato instead of eating it with a lump of butter sitting on top. 🤣
Honey and or honey butter is also solid.
.
Apple butter
Wait, they just horkin that stuff back dry? Don't they know they are risking dehydration? Betwixt the humidity and a dry biscuit or roll your mouth will turn into sand dunes in four chews flat...
Our gravy for this type of chicken is white. We also have brown gravy, yellow chicken gravy, pork gravy, beef gravy, and turkey gravy. Corn is also called maize. In Spanish corn is "maís". Yes, we get unlimited non-alcoholic drinks. Coke, lemonade, iced tea, etc are all refillable.
It depends on the restaurant. Even these days, there are a few ( _very_ few ) restaurants where the Coke is _not_ refillable, but I haven't seen a restaurant in years that didn't have free refills of iced tea.
@@SpearM3064 Those restaurants should not be ones you give your money willingly.
don't forget red eye gravy
I love a good chicken gravy with my fried chicken and mashed potatoes…can’t beat it in my book.
@@SpearM3064 Yes, and also, having grown up around Philadelphia, Italian Americans sometimes call tomato sauce gravy. (The surprise so many British reactors have to biscuits and white gravy makes me wonder if they don't have any other gravy in the U.K. but brown. That can't be the case.)
Water, Soft Drinks and Tea are always free refills
Not always, it depends on the restaurant. Edit: Water is free unless it’s special bottled.
But almost always.
I have never been to a restaurant that didn’t have free refills. Maybe fancy restaurants charge you per soda but you typically don’t drink soda at fancy places
@fivemjs literally the only thing that comes to mind is restaurants won't refill italians sodas but in my 32 years on this planet. It's always been free refills for everything else
I would never put lemon in collard greens, never heard of anyone doing that. I love collard greens cooked with bacon or a smoked ham hock. Collard greens that are cooked properly are not bitter. There are many types of gravy but white gravy or white grave with sausage mixed in are the most common in the South.
The lemon in the collards threw me off...how weird. And just why?
I'm not a fan of most greens but I know that bottle of pickled peppers on the table is there to sprinkle on the greens. I wonder why she didn't tell them.
Truely.... Hot sauce is for greens...
@@TXKafir Do some people also sprinkle a little bit of vinegar on the greens (like a little bit of condiments)?
@@Tam_Eiki Probably but I wouldn't know because I never eat them. I just remember a bottle like that around the house when I was growing up. My mother was a fantastic cook but there were some things she didn't do well and one of them was greens.
As southeast Asian, you already know our palates are extreme!! But omg! I love the southern American style food..it’s unique and delicious!! The foods are just so homemade/home-styled..and the hospitality culture is just unreal….seriously!!
"Home-styled"
Never has there been a more utterly meaningless marketing term...
@@grabble7605 restaurant food and home made food are two different styles restaurant can never replicate home made and vice versa different food for different occasions
I'm glad you enjoy our food!! ^^
The owner/chef of our favorite restaurant (which closed because COVID) had a Korean father and Cajun mother. His fusion food was absolutely amazing. The duck poutine was the stuff of legends...
@@grabble7605"Home-styled" is basically another way of saying, it'll feel like momma or grandma or whipped up some food for ya
Banana pudding is pretty much the definitive flavor of pudding tbh. With vanilla wafers broken up and mixed in 🤤
Nothing beats banana pudding with Nilla wafers mixed in, just incredible. I mean, I love vanilla pudding more than anything else, but banana pudding with vanilla wafers just go so well together.
Awesome with banana slices. Banana should be almost over ripe 😊
@@sarahjeanstroud7502 Exactly. Grandma's recipe is similar. Give me all these and a few glasses of Root Beer and I'm golden.
Yeah, usually non-alcoholic drinks tend to be free, unlimited refills here in America.
Unless it's juice or milk. Those aren't free. Only cheap drinks like tea, soda and water.
@@jaegordon25 oh, and don’t forget coffee too. I can’t imagine how much breakfast would be if I had to pay for every cup, lol
Collards are my favorite and are NOT supposed to be bitter. Made with bacon fat, sliced bacon or a ham hock but NOT lemon. Catfish is fabulous! We don't have just white gravy. We have brown gravy as well and the flavors are many, gravy made from the drippings of beef, chicken and turkey plus red eye gravy, milk gravy (white), sausage gravy and even chocolate gravy.
I’ve watched this video dozens of time and I have no idea why they would cook greens with lemon, they’re naturally bitter so why make it more so I don’t know
I like my greens tangy, not bitter. Cuts through rich, fatty food. A little lemon on any green vegetable is good to me. From green beans to mustard greens. Just not overdone.
My ex mother n law would put some Apple Cider Vinegar in her Collards.. Mmm Mmm delish!!!
@leeannsavoy surely just a couple splashes though, right? Acid wakes up a dish, bit doesn't drown it and make your face go, omg!
@@andimproud oh absolutely just a few dashes and yes it does wake the dish up and I love them.
We are brought up to be respectful. Granted not everyone but I'm 45 and still say yes mamm or yes sir
Greens are almost always cooked with pork, till the pork falls apart. When they're served, cider vinegar is put on them, which doesn't make them quite tangy.
Or with smoked turkey💜
I was born and raised in Atlanta Georgia and both my parents were born and raised in Natchez Mississippi. I come from strong Southern background and I can tell you, that waitress/server is the PERFECT MODEL of Southern Hospitality! Yes people in the South USA really are super friendly like that waitress showed! I hope you come to visit us in the South someday! Texas which I also strongly recommend if you visit the USA is not really Southern culture. Texans are TEXAN Western cowboy culture :) Texas has the best Barbecue especially their beef ribs and brisket. Southerners have the best fried chicken! The waitress said "AMAIZING" because in some cultures call corn "maize" she was making a joke :) Yes unlimited soft drinks! Servers will come around with pitchers if you want more iced tea, hot coffee, water, or any refills are free refills.
Go Dawgs! Love this comment! ❤❤❤❤
I'm a southerner too, and just want to point out, not everyone likes collard greens.
I know plenty of people who would rather see any other southern vegetable dish on the table.
I do like fried okra (especially with a nice horse radish sauce), but collard greens are foul.
@@MrVvulf As a Southerner, I really only eat collard greens cooked with ham hock or bacon as well as having black eye peas as Southern Traditional New Years Day meal for Greens symbolizing "Money" and Black eyed peas symbolizing "Good Luck" for the coming year.
Texas is Southern. There is not one across the board Southerness lol. Texas is different from Louisiana, is different from Mississippi which is different from Georgia. There are some similarities and ofc. But we all agree on manners and hospitality, along with good food and feeding people. ❤😁
@@MrVvulf Yeah I know a few people in my family that don't like Collards. It really is an acquired taste.
We've got tons of different gravies. Brown aka beef gravy, pork gravy, chicken gravy, turkey gravy, white gravy that you see here, onion gravy, red eye gravy made with coffee, tomato gravy. We love our gravy
I grew up with a mother from the U.K. and a father from Oklahoma so I had collared greens, cornbread, buttermilk biscuits & gravy, peach cobbler, fried chicken, chicken/country fried steak and all the other country style food growing up and my British mother learned how to cook southern food from my father's stepmother who was Native American.
great story. could only happen in america!
@@romulus_ The owner/chef of our favorite restaurant (which closed because COVID) had a Korean father and Cajun mother. His fusion food was absolutely amazing. The duck poutine was the stuff of legends...
@@vbxtc625 sounds like my kinda spot.
Not only are drinking refilled, at some restaurants I might be about half finished with one drink and the waiter/waitress will bring another glass of my drink and put it in the table. They won’t simply refill the glass but bring you a new one and without requesting it.
This as well. ☝️
He completely missed the free part too. Probably for the best as his head may have exploded.
At Cracker Barrel, if you want to take your ice tea with you, they bring you a paper cup with a lid and straw, with new tea. One for the road. And it’s free. So nice!
When I was young waitresses would leave a pitcher on the table if there were a couple people having the same pop. They would swap out the pitcher as it got low.
@ginamichaelson7080 this, too. I like when servers do that.
Omg, I remember growing up here in Texas we had a small pond and creek behind our house and on the weekends us 3 girls and our dad would go fishing. My dad would then clean the fish and cook it over and open fire while my mom cut up potatoes for fries and would make a small salad out of the veggies my parents grew in their little garden. We didn't have a lot growing up, but moments like these more than made up for it. Don't know why this reaction made me think of those times. My dad passed away in 2015 but we have these happy memories to fall back on.
Precious memories like yours generally don't cost a lot of money but the huge amounts of love they contain make them more valuable than gold. I'm sorry for your loss.
That is a sweet memory that will always feel like a hug from your parents. ❤
As an American this helps explain why some of us struggle with our weight! Haha
True. Hahaha.
Corn is called Maize, hence "a-maize-ing"
This is going to come as a shock. The distinctive American southern accent was developed in the mid to late 1800s as an attempt by southerners to sound British.
Cornbread is not like sponge cake. It’s denser and heavier, because it’s made with corn meal, which is more coarse than regular flour. I didn’t see them try it, which is too bad. Good cornbread is delicious, spread with butter and sometimes with honey. If you have it with regular fried chicken, you can dip the chicken in honey, too. So good!
save your bacon grease and grease the pan with it. makes an amazing additional flavor
Don’t forget the Molasses. Cornbread with Molasses is next level good
The concept of Gravy is apparently misunderstood around the world. Gravy is simply defined as a covering sauce. Condimehts or Dressings could be called a Gravy, but tenerally aren't because we use those two specific words for them. But Gravy as we know it, is generally made with the drippings (aka grease) from whatever meat you are cooking. The white gravy we use for Biscuits & Gravy is made with sausage and its grease. You basically pour a bit of flour into a pan where you're cooking your sausage, stir it up a bit to start the process, and then you add milk or buttermilk to make the gravy. For the white gravy used for country fried chicken or steak, you'd use bacon grease for that added flavor. But for other gravies, such as brown gravy, that's just made from beef grease or bullion. We also make chicken and turkey gravy, from...you gyessed it, the drippings of those meats. Chicken gravy is made from chicken broth and is yellow. And Turkey Gravy is made from Turkey grease, and is more of a yellowish tan. And a but thicker than chicken gravy.
My whole thing with this gravy story is how does the UK only think that brown gravy is all there is when it comes to gravy? Y'all must really not know what gravy is, as I outlined above. It's meat grease, flour, and milk. That's all it is.
Yeah. Like sure you've got beef so there's the dark brown gravy. But do they use beef gravy for the chicken dinners that we know they also eat? Sure maybe they don't have Turkey, but chicken and beef gravy just seems wrong.
Agree with your comment with a caveat. Gravy is meat grease, flour and either milk, water or broth.
@@southernwanderer7912 Exactly. It isn't a true gravy if there isn't any meat juices or fats. You can make a simply "gravy" with vegetable oil, flour, salt, and pepper. That can go with biscuits but I much prefer sausage gravy for that with sausage chunks mixed in.
Chicken gravy from broth? Not in the South I know. You use a bit of the grease from the chicken you just fried, leaving the little crispy bits in, add flour, cook it down, and then add your milk and cook to your desired thickness. Also, no one mentions it, but my mom made bacon gravy just like sausage gravy is made, and it was *really* good.
@@PoetTree I live in the Deep South and I never make gravy with milk because I don't like it. I either use water or broth. I only use broth in certain gravies, like when cooking hamburger steaks with gravy, but never with bacon or sausage.
Born in California but blessed to have been raised in Tennessee no shortage of fried chicken cornbread and home-cooking.
11:12 yes, almost always restaurants will give you unlimited refills.
Watching your reactions makes me want to move to the UK and open an American Classics restaurant. I feel like if other British people were like you, I'd be successful
@blackroseloki2maybe not, if the food is made from scratch then there's not a lot of preservatives or additives. And truthfully, food tastes so much better when made from scratch anyway.
You would be a millionaire within a year after taxes.
I love collards if they are cooked right. Slow cooked with onion and garlic with a smoked turkey leg and chilli pepper flakes. Absoluheaven!
I'm from the Deep south and NEVER in my life heard of cooking greens with Limon... imma have to try that.
Banana puddin is a way of life in the South. I moved to the South from the mid Atlantic, and some foods I've fallen in love with are grits, Neese's sausage, bog, Bojangles, etc.
Mix cornbread with greens, this is normal eating for us. Catfish is so good..
I love your reactions! They cracked me up!!
In the States, we have brown and white gravy depending on what you are eating.
Theres many different kinds of gravy. Sausage gravy on biscuits, white gravy on country fried chicken, brown gravy on meatloaf or mashed potatoes, chicken gravy, beef gravy etc
Our gravy comes in white, shades of brown tinted in other colors depending on what your serving. The beverages are pay for the first and the rest are free. Aww sweetie, banana pudding is so good. I make a banana pudding trifle that's so good, and a chocolate brownie trifle that's awesome.
Girl, hush. Chocolate brownie trifle?? Ima need that recipe.
Yes, please share your recipe! I've made a chocolate trifle before but brownies?? :)
It's called country gravy and is basically a thick cream sauce. We also call it milk gravy.
Grits is similar to the Italian Polenta, also a ground corn porridge. Catfish is popular in the South, Cod is popular in the East, and Perch is the most popular fried fish in the Midwest.
trout in the Pacific Northwest and then salmon on the coast
cornbread frequently served alongside dishes like fried chicken, barbecue, collard greens, black-eyed peas, Chili, Soups and Stews, Thanksgiving Dinner, Beans, Breakfast and Brunch
Catfish should be in a corrnmeal batter and served with hotsauce. I prefer Frank's Louisiana
i would have thought banana pudding would be known worldwide. it's so easy to make.
Yes it is. But they mentioned a secret ingredient. Wonder if it could have been cinnamon or something? Makes me want to do some testing.
@@TexasRose50could be coconut. Our family cheats and uses slow cook pie filling instead of scratch pudding. One box vanilla and one box coconut. Turns out great.
The food in the south isn’t known for being the healthiest but dang it, it’s delicious!
I saw a life expectancy map of the US and the south had the shortest lifespans along with Alaska and the dessert southwest. My educated guess is the food is too good for our own good coupled with climate that makes being outdoors torture.
I always want to make you guys dinner when I see these videos. I can't imagine not having country gravy or corn bread!
IKR!! What a shame.
The following is true: my wife and I visited a restaurant in Florida on a hot day. We both ordered iced tea. I had 3 glasses and my wife had 2 glasses, refills were complimentary. THEN, the waitress offered us two iced teas TO GO that we could take with us, also complimentary. When we go back to that part of Florida, we usually have a meal there, as a way to say thank you for the hospitality.
I’ve always wanted to open a southern style diner in or around London, just never had the opportunity. Breakfast, lunch and dinner with a late night breakfast(11pm-3am) and Sunday brunch on the weekends.
That's one of the things that makes America so great.
We have brown gravy - just like you - normally used on mashed potatoes. However, the white gravy is actually sausage gravy that is normally found (and the best) in the southern states. We have both. Jolly is the best to follow while they travel the US.
In most restaurants, all non-alcoholic drinks are unlimited refills. That is normal.
White gravy was made with bacon fats and butter/lards and flour with pepper. Sometimes sausage is thrown in for breakfast gravy. Making it perfect for biscuits and gravy. But for country fried steak it was just white pepper gravy. Bacon grease/lard, butter, flour, and milk.
Chicken gravy is white here in the south. Its made with whole milk, flour, chicken grease.
I am from Kentucky. It thrills me to watch so much happiness coming from southern cuisine. I don't know your name but I am new to your channel. I love your enthusiasm. But to be sure, Britain is absolutely beautiful. To be so close to the arctic and still have mild winters is great. For many years London was the largest city in the world. My last name is Wallingford. We have been here since 1637. Britain has some of the most beautiful topography in the world. I love both countries.
Regarding the refills, most will refill your glass if it is only 1/3 full. Also, if you don't like the drink you started with, you can ask for a different one. That is, you can start with a soda then ask for the refill to be sweet tea.
Banana pudding is thick banana custard with vanilla wafer cookies, pecans, and whipped cream. It looks like a mess but tastes really good.
There actually IS a different texture in corn pudding and grits. It's like oatmeal and cream of wheat. Or corn and beans. You have people who prefer one very much over the other...with a very small amount of folks who love both and want both as sides to a main entree.
She even mentioned her favorite... Shrimp and Grits!
Maize is another word for corn in many parts of the world.
In fact, maize is the original word for corn
Maize is what originally was from native Americans.
@@denniss5505 Yeah, the English word "corn" just used to mean any kind of grain.
Ice water, hot water (for tea), iced tea, coffee and soda are all refilled for free and sometimes you don't even have to ask for it.
'oh yeah your guys gravy is white', well, some kinds of gravy are white, some are dark brown, some are medium brown. It depends on what kind of gravy you're talking about. Gravy, in the US, isn't just one thing. And yes, she is a good waitress. Good service can make a mediocre meal excellent, and poor service can make an outstanding meal mediocre. The quality of service is part of the dining experience.
It's so nice to hear that. I've only heard ppl complaining non-stop lately re: service. I love my job & try to go above and beyond as much as I can. I want to be a reason ppl have a memorably wonderful time 😊
@@BeboRulz ... I think that's a great way to approach it. Be the difference.
Anytime Dallasite me makes a pot of greens, it is a mix of collard, mustard, and turnip greens. With bacon, onions, and garlic cooked low and slow. At the very end, I check for seasoning and add a splash of vinegar for brightness, and I mean just a splash (or two). Greens should not be so tangy that your face scrunches up.
Honey on cornbread is really good.
There’s brown and white gravy, but we use them on different foods.
we have white (flour based), brown (beef or pork based), and red (tomato based) types of gravy.
collared greens are quite bitter and are boiled in order to reduce the amount of bitterness, but it's still very bitter afterwards. it's an acquired taste.
cornbread is bake corn meal mixed with milk and butter. it's denser than angel food cake and not sweet but instead savory.
peach (or any other kind of fruit glaze) glaze is really good on chicken and pork.
sweet potatoes (and regular potatoes) can grow from baseball size to (American) football size.
grits is ground corn. it's a larger grind than say flour or corn meal. you cook it in milk (or sometimes water) and add a pinch or two of salt and a couple of pats of butter (real butter) per bowl. you can add cheese and/or a protein, like sausage, ham, bacon or even shrimp or crawfish.
refills are common for sodas, ice tea, coffee, and water. a good waitress will do it before you even ask.
in the South, you can get fried pickles. if you get a chance order them as they are delicious.
don't be surprised if women call you 'honey' or 'sweetie' in the South. it's a common term of endearment. there may also be more touching (usually on the shoulder or arm) than most people are used to if you're not from the South.
American farm raised catfish is unbelievably good.
You have to come to South East Tennessee. You'd be within minutes of several southern states. Our white gravey can also have sausage or bacon in it. The pudding is layered with pudding, bananas, and vanilla cookies, and almost every southern cook has their own secret recipe. We like our okra fried it is slimey if boiled only once.
We have many different types of gravy in the US. One is white with sausage in it called sausage gravy...lol. We have different kinds of brown gravy too.😊
yes, that is a thing with the drinks in a lot of places in the US. In the south this goes especially for the sweet tea.
Wait staff in the U.S. are typically polite because they're relying on your tip to pay their bills. With the rare exception, believing your server likes you and is genuinely enjoying, taking care of you is the same as believing that a stripper likes you. It's their job to make you feel that way and they're good at it. I'm saying this as someone who was a server for several years.
Yep, that's a thing. If your tea glass looks low the waiter will ask if you want a refill, no extra charge.
We have brown gravy, too.
There are a couple of ways to cook collard greens. I personally prefer not to have mine bitter, but different strokes...
No not all gravy is white. We also have brown gravy.
Grits are ground Hominy, which is a form of white corn
Anyone else having an audio/video desync at 12:05 onwards?
Yep. I was wondering if it was just me too
Yup me too
Same
I think it was because UA-cam was processing an edit, should be all good now
@@L3WGReacts Yup, all good now
on the left of the screen is a bottle with green contents and a red plastic top. It's peppers in vinegar which is a MUST for cooked greens. I can't eat them without it.
UK “homely” = US “homey” (not to me confused with homie) Homely in the US is someone or something that is not particularly attractive. It’s not a compliment.
i hate to drop this bomb in your lap, Slim. but we have a hell of a lot more than just Cream Gravy. that's just one of dozens. it just so happens that Cream Gravy works best with the foods these boys have been trying. each dish that can be eaten with Gravy(/sauce) has it's own type that it pairs with. for examples :
meatloaf = a tomato based Gravy/sauce
roast beef = beef Gravy or au jus
BBQ beef = no Gravy
catfish = a butter-lemon sauce
chicken fried steak = Cream Gravy
turkey = turkey Gravy with giblets, apples, and sage (among other ingredients)
making mac and cheese = a bechamel/mornay based cheese sauce
Grits = redeye Gravy
the list goes on...
This might be a revelation for you but when people say Southern food what you don't realize is there are different regions of the south that have different flavor profiles. BBQ you get in Texas vs say BBQ from South Carolina have totally different flavors even though they use the same meats. You should get in contact with some of your viewers and plan a trip, stay in different states and try some of the food. I think you would have a blast.
Our restaurant in the US the waitress walks around to make sure your glass is always full. Coffee, tea or Soda Pop.
I eat catfish with fresh squeezed lemon on top. Yum! The refills of tea coffee and soda free also.
I lived in savannah I went to sweet potatoes kitchen after watching this. It truly is amazing. I go there all the time now, when I go back.
Yes. If you're drink is empty they usually refill it for you, without asking. Also the gravy on the chicken fried steak is a milk gravy. Very common in the south, it's just flour, butter, and milk as a base. Add sausage, maybe some red pepper flakes, you've got sausage gravy for your biscuits (which is like UK scones). You can use that base gravy, add a shit ton of pepper to it and it's great over a chicken fried steak.
Catfish is my favorite fish. Grew up in the Midwest, and my Dad fished, usually bringing home more catfish than any other. Love it fried or baked. A wonderful dinner is fried catfish, collard greens, black eyed peas, and corn bread. Our fried chicken is highly seasoned, and my sister makes the best banana pudding.
Cornbread is relatively easy to make. It's basically just melted butter, eggs, buttermilk (or regular milk) salt and pepper, and a slightly seasoned corn meal mix. You just stir that all up, and it makes a batter as such, and then you either pour it into a baking pan or muffin pan, and then bake it. You'll find that in America, well in the entire Western Hemisphere for that matter, corn is used in quite a lot of dishes, because well, we grow a shit ton load of corn in the US. Just about every open field in and around rural towns is a farm field. I live in a small neighborhood on the edge of our town (the city limits are literally at the backside of the western most street lots) and on the backside of these lots are farm fields. And then behind my house, just beyond our lot line is more farm fields. Both fields have grown corn and other crops thru the years. This is literally how we feed our country, and in some cases the world. I just wished Europe would let go this idea that GMO crops are in some way bad for people. They are not. If shown a standard GMO ear of corn and a non-GMO ear of corn, you would think the non-GMO ear was diseased. Because with the non-GMO ear the kernels are smaller and more sparse on the ear. With GMO corn, the ears add bigger, have bigger and lots more tightly packed kernels. At least whennthe crops themselves are healthy. During droughts or insect disease contaminated crops, the ears do look pretty sad, but normally, the GMO ears are nice and loaded with kernels. My point is that GM vastly improves the yield in crops. If we didn't do Genetic Modification with the ever growing world population, we would have starved long time ago.
Cast iron cookware is essential for proper cornbread.
Chicken gravy is made with the pan drippings from frying the chicken. After frying the bird the grease is poured off except for a small amount 2-3 tbsps left in the pan with the frond bits. Flour is added to stir in and stirred to brown and cooked until creating a roux. Water is added. I add some of the water from boiling the potatoes for mashed potatoes. Cook until done and the desired consistency.
BTW Mustard greens are better and more palatable than collard greens. Collards are thick like kale. I use a couple smoked pork neck bones and salt pepper garlic diced onions & bell peppers 2 tsps of red wine vinegar and 1 tsp of sugar to season. Add Franks Hot sauce to taste or any red pepper sauce.
The South in America loves iced sweet tea. It’s incredibly sweet. Too sweet for me.
Gravy is a sauce often made from the juices of meats cooked in the meal. You guys just only do brown gravy? French cooking has a ton of different gravies. We have tons of gravies too.
We have brown gravy as well. White gravy is called country gravy in the south. Anyone can make it. Heat some lard in a pan, don't burn it, and add some white flour. Slowly pour in some water to a slightly thin consistency. Add black pepper to season. Reduce heat and simmer until it gets to the correct consistency.
2:25 - we have several kinds of gravy. Pepper gravy and sausage gravy - those are white, but pepper gravy goes on stuff like this chicken, & sausage gravy goes on gravy & biscuits. Then there's brown gravy, turkey gravy, au jus, etc.
cornbread is good with butter and jelly or jam . cornbread is good to crumble in chilli .
Cornbread is great, you get a big piece of it and put a big piece of butter on it, and melt it in the microwave for 30 seconds, then eat it with a fork. I love it, and I always eat it with my BBQ and catfish. Catfish is amazing, you get some catfish fillets, bread them with andy's red cajun fish breading, and deep fry it in oil, for about 7 minutes, then put some lemon juice on them, and it is awesome, I love it, and I plan to cook some catfish tomorrow.
The white gravy is made with milk and flour. We have brown gravy and Au jus, made with beef stocks and such. We also have chocolate gravy which I haven't had. Also, chichen gravy, turkey gravy....we love our gravy. Catfish is a fresh water fish. Im not fan of it (or they didnt cook it right).
I like catfish, but it may not be for everyone.
I assumed chocolate gravy was named for the color, but no it’s literally a milk gravy with cocoa mixed in. So, basically thickened chocolate milk or a thin chocolate sauce.
The best way to eat collard greens is to crumble up your cornbread and ladle your greens on top, with plenty of “pot liquor,” which is what we call the liquid the greens were cooked in. You can also top it with pepper vinegar (literally vinegar infused with peppers) or chow chow, which is a spicy pickle. Some people like minced onions and minced tomatoes on top of their greens, as well, but the cornbread complements the greens. The cornbread is nutty sweet, and rather dry, and the greens are bitter, salty, and sour, so when you put them together, they become a balanced dish.
Yes....fill up all the time. Also...I make grits all the time but I boil them in chicken stock not water.
A lot of southerners like vinegar or a pepper vinegar on their greens unless a ham hock or bacon is used. Corn bread is best in a cast iron skillet…but hard to do in a restaurant in bulk. You can’t go wrong with southern foods…butter, pepper and salt are big down here. Real southern foods are not processed we use lard, butter, salt and pepper…you can make grit fries with cheese lightly breaded then fried and served with anything - it’s hominy (corn/white or yellow). Southern US food is so good. Catfish is a bottom feeding river fish, if you want a less fishy taste and smell use Swai it’s a lot like cod just thinner. Try fried pickles, that’s really an experience. Bread and butter or “depression pickles” are delicious. I make egg, tuna and chicken salad w/home made bread and butter pickles. I have the luxury of a hubby with a green thumb, so we are always playing with food.
If you notice, she's will say something and touch one of the guys on the shoulder or arm...it's just another part of hospitality. As far as banana pudding, it is the best thing going. I love it when it is fresh out of the oven from browning the meringue. It is also a-MAIS-ing when it is a day or two old and all of the flavors intermingle. I'm so craving some now.
I live in the state of Georgia in the United States and so many of these foods are so popular here that you will find them at many gas stations where they literally cook the stuff right there at the gas stations you don't even have to go to a restaurant to get them, that is how well-liked these items are here in the south:-)
Just FYI. We do have regular brown gravy too. The white gravy is specifically sausage or country gravy.
Turnip greens are not as bitter as collard or mustard greens. My favorite by far. The sweet potato is it's jacket, as you say, is wonderful. Bake it just like a baked potato, slather with butter, salt and pepper.
Grits are essentially polenta. We like them with cheese melted in, salt and pepper. Made from hominy, with is a large white kernel corn.
Sugar is usually added to collard greens they're naturally bitter and they're usually boiled or fried and added to rice with a pepper juice
Vanilla Pudding over Vanilla wafers ( its a cookie) with sliced bananas layerd in a bowl...wafers, pudding, sliced bananas then repear till the bowl is full. Chill in refrigerator for a couple of hours then scoop it out and top with whipped cream.
We have free refills for all the non alcoholic beverages and it depends if you want to ask or not bc they will ask you or sometimes they will even ask if you want a drink to go it free as well
Cornbread is awesome its sweet with collard greens OH MY LORD It's to die for yes they walk around with a big pitcher of tea you gotta put your hand over your glass to stop the tea and it's sweet too
lol sweet potatoes are naturally like that for us. There are like 3 varieties here. But no illegal ingredients. They are great with even just butter and a little sprinkle of cinnamon. If you can’t get pecan butter.
I love collard greens! But they need a splash of pepper sauce on them. That bottle next to his elbow with the red cap is Texas Pete pepper sauce. It's just vinegar with green Tabasco peppers soaking in it, but it makes the collard greens taste so good! I've never made my greens with lemon juice, though. Sounds interesting. The pale gravy on the chicken is what my grandma would call milk gravy, but French chefs call it a béchamel sauce. You mix a little bacon fat and flour to make a blond roux and whisk in some milk to make the gravy/sauce and add a little ground black pepper. It was the first thing my grandma taught me to cook when I was 6 years old. Biscuits & gravy uses the same gravy, but with that dish, a lot of people add spicy ground sausage to the gravy.
Can't speak for the waitstaff around the rest of the country, but here in Texas most establishments refill your drinks when they get low.
2:15
To be fair, Lewis
We do have brown gravy in America as well, in fact we have a wide variety of gravy, the brown gravy we typically put on mashed potatoes or even over rice or Salisbury Steaks
Most banana pudding is pretty simple: layers of Nilla Wafers, vanilla pudding, sliced bananas and maybe some whipped cream/Cool Whip kind of stuff, repeat.
I feel like, based on L3WG's comments, some vacation company needs to offer a food tour of the US for Brits - come to America, try the best food in each region.
The ingredients is the Agriculture Bounty of Americas and variety of culture immigrations.
Food creativity. Ironically British Empire had imported spices from around the world … yet?
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Today’s Corn (Maize) was originally a Grass, genetically developed / cross-bred by Aztecs … then native Indian cultures, and further refined through modern Agronomy and Hybridization.
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The funniest food dish is General Tso’s Chicken - not imported from China,
BUT created and modified by Americans (some of China & East Asia descent).
We have lots of kinds of gravy. Brown, Chili, White (milk), Chicken, Cornmeal, Sawmill, Egg, Giblet, Hamburger, Mushroom, Red Eye, Shrimp, Vegetable, and for all I know more. I've had wine gravy from a local Cornish Pasty restaurant.
Of course, the BEST fried chicken is the chicken your Grandmama or Mammaw used to cook in an iron skillet that was 100 years old (the skillet, not the chicken :) ) with lard mixed with bacon grease before she went blind and started burning everything. Even then, Mama's was a close second. I have never even attempted it. The best store bought fried chicken where I live comes from an old gas station/convenience store called Chicken Fillin' Station in Belden, Mississippi. They don't sell gas and they shut the store down to cook chicken and BBQ full time. They even make their own hot sauce. The second best store bought chicken is from Dodge's (a regional chain of gas station/convenience stores based in Tupelo, MS, Savings Oil), but I prefer their Chicken skewers. They take breast meat that's been marinated in pickle juice to absorb the flavor, skewer them with slices of green bell pepper, onions, pickles, and potato slices, bread it with a flour batter mixed with salt and pepper, and then cooked in oil in a pressure cooker which makes it cook faster and seals in the moisture and keeps the breading from absorbing too much oil. Henry Dodge learned that technique and bought his equipment from (Honorary) Colonel Harlon Sanders himself. Sanders learned that technique and traveled the country selling the pressure cookers, teaching gas station cooks and roadside restaurants how to do it and decided to start his own chicken business, Kentucky Fried Chicken, now KFC. KFC makes acceptable fried chicken, but Chicken Fillin' Station and Dodge's beats them on the price and quality of the whole meal, overall.