Brit Reacts to British Guy tries American Southern Fried Steak and Biscuits
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- Опубліковано 12 чер 2024
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Scottish guy tries American Southern Fried Steak and Biscuits Reaction!
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Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly.
Jam: Jam is made with mashed fruit.
Preserves: Preserves have whole fruit or large pieces of fruit. Some fruits such as blackberries or raspberries will not stay whole during the processing so there may not be much difference between raspberry jam and raspberry preserve.
Fruit spreads (only fruit): These are 100% fruit with no sugar added. If needed, a sweet fruit juice such as white grape juice or apple juice may be added.
Butters: Butters are made from pureed fruit. They are not as sweet as preserves, jams, or jellies but offer a full fruit flavor. Butters tend to be dark because of the exposure to air during the cooking.
We have both jam and jelly
That's probably the most simply defined explanation I've ever seen
Peanut butter and Preserves!! Jelly and jam are fine. Don't take it literally. All three are good.
I had to check the name to make sure this wasn't my own response because it is exactly what I would say. "In the day" Grandma n Mama "canned" into Mason jars, everything when it was in season. Even watermelon rinds. Nothing was wasted. Either canned or frozen and onto the next season.
What is marmalade?
Filled with pieces of citrus peel suspended in jelly, marmalade is sweet, sour, thick, and even a bit chewy when you get a big piece of orange, lemon, or grapefruit rind. Unlike most fruit preserves, marmalade does not require added pectin, as it is naturally occurring in the citrus rinds. Like jam, marmalade must contain 65 percent soluble solids.
What are conserves?
While jam must come from one type of fruit to have that legal designation, conserves can be made with an additional berry or stone fruit in the mix. Jams that include pieces of nuts, coconut, or raisins are called conserves.
What is fruit butter?
Fruit butters are rich fruit spreads made by cooking puréed fruit pulp with sugar until the mixture thickens. Fruit butters have a rich, almost roasted flavor and dense texture; they are often made with apples and pears, which are naturally high in pectin.
What is chutney?
Chutneys are the most savory of fruit preserves, containing less sugar than most other preservers and often including spices and enough vinegar or other acid to make them tangy. For these reasons, chutneys are popular in Indian cooking. In other cuisines, fruit chutneys made with cranberries, pineapple, or apples are served with roast meats.
What is a compote?
A fruit compote is features whole fruit or large chunks or fruit briefly cooked and often seasoned with spices like star anise, ginger or cinnamon.
If Lewis comes to America, I predict 50% of his time will be spent eating loads of food, 25% looking at the houses he drives past, 25% exploring parks and 100% of his time afraid of being attacked by bears.
Naw he'll go to the tourist trap like New York City, Atlanta, Chicago, etc. It always amazes me that they think visiting the cities is seeing America. When the exact opposite is true.
That's a good summary of his video experience. All while being, "So confused". 🤣 I've watched them all.
I think you're right about Lewis's traveling agenda. What he really needs to do is plan on spending a few months here. Maybe with a few guides that can show him around. Can't try to experience this big country in a couple of weeks ! Not any too sure his girlfriend will let him come across the pond regardless. He'll want to stay ;-)
Lol...funny cuz it is true
He gets so fired up about American food he may eat so much he will be like a bear going into hibernation !
Do not be afraid to ask a server to clarify if you don't know what a term means. They want you to have a good experience. Grits are ground hominy (hominy is corn treated to remove the kernel husk), boiled into a porridge and seasoned with butter, salt and pepper. You can add cheese, bacon, shrimp...lots of things, some add sugar(but it is frowned upon by many)
I eat my grits with butter and sugar.
I don't know if it's still done this way but the old way of making hominy was to soak & cook dried field corn kernals (maize) in lye or lime stone water, which loosens the hull of the kernel & softens the corn. Soaking it in lye kills the "germ" & keeps it from sprouting while in storage.The bitter taste of the lime stone & lye are rinsed away with the hulls, then dried again. At this point it's called hominy and still in whole form except for the hull. For grits, it's ground into a sand like texture. For hominy flour, also called masa flour, it's ground into a flour. Yum, makes wonderful corn tortillas.
🚫sugar
I like my grits with crumbled sage sausage. Try it one time! Its delicious!!!
The only way to eat them for breakfast is butter and sugar!
To be clear, we can turn right on a red light (unless posted otherwise, which is becoming more common due to bicycle lanes) ONLY after you stop and determine there are no vehicles coming. Remember, you aren’t crossing moving or oncoming traffic. If the street is busy and you turn right at a red light in front of another vehicle and the vehicle hits you, you are the one at fault.
I was born and raised in Texas. I joined the military out of high school and lived in a lot of different states. Everyone with any pride probably want to claim their state as being the best food in the country but I’m telling you ! From the east coast to the west coast, south to the north I’ve had outstanding food. Great food is an American thing, not one state. In my opinion
Right you are! This might be the only time I have ever agreed with a Texan. Except when I visited my ex and she told me to leave!!? But she is a transplant! Peace out...
Amen to that. So much good eating.
Great eating coast to coast! Oregon has repeatedly won the honor of best food in the country though...just throwin' that out there 😉
@@Ramjetwarrior
Lol. Some of us Texans try not to be to bad to get along with. 😂
@@JudyCarter-kl7be
Oh …. The beautiful state of Oregon. That’s one state I’ve not had the privilege to visit. One of my buddies in the military was from there. He brought in a photo album of some of the most beautiful pics in the world. I do want to visit you guys and enjoy some great food !! 🙂
most likely, the "air conditioned" sign is there, because the building and sign were there before aircon was common.
Yes, back in the 50s when this was first built, air conditioning was a real selling point.
like an old motel sign also advertising "color tv"
@@jathygamer8746 exactly.
I remember seeing those signs advertised back in the early 60's. It definitely isn't commonplace anymore.
Hey Lewis... jam, jelly,and preserves are made differently. Jelly is made from fruit juice. Jam is made from crushed or pureed fruit. Preserves are made from pieces of/or whole fruit, and its consistency usually has small pieces of cooked fruit. They are very different when made.
What he said hits the nail on the head. People think we eat like that every day. But, we dont. Its just an every so often thing. Most days are filled with simple meals..
Remember it like this: grits is American polenta porridge made/cooked/served in various textures--with or without cheese--for breakfast, lunch, or, dinner.
Who told you we don't have jam? We have jam, jelly, preserves, fruit compote, butters (made from pureed fruit) chutneys, marmalades and conserves.
In the UK there is no distinction between what the US would call jelly and jam. Both are called jam. This is because they already have something else that they call jelly, which is gelatin (jiggly jello dessert).
You explained it great but he won't see this or read this because in the next video he will do the same thing and say that we call Jam, jelly. I have explained it many times and he doesn't ever see what I've written. It is quite frustrating really.
Don't waste your time. Lewis is either a non learner or he does not read his comments
And apple sauce.
I was waiting on a guy when I was a waitress and I think he was from the u.k. he kept saying I want my crumpets on my salad! Lol
I went in the back and ask the chef what the heck are crumpets and why would he want them on his salad? He said give him English muffins. So I did and they were the wrong thing! So could you please describe the crumpets to me! Lol okay so he did,and wanted croutons on his salad!🤣🤣
Don’t get me wrong, diner food is delicious. But the U.S. definitely has chicken friend steak that looks more mouth watering than this place.
We have brown and white gravy. I like brown with my biscuits. I don't really care for white gravy
I have to agree . You should see the chicken fried steak at the Wagon Wheel in Eagle Pass , Texas . Omg soooo good!
No, jam, and jelly, and preserves are different. Jelly is made from the juice of the fruit, jam is made from the inner parts of the fruit and preserves is using the whole fruit.
Last time I had Chicken Fried Steak was almost 40 years ago at Dennys. I don't see it much around here, but you also need good steak, otherwise take the chicken.
BIG FACTS
In America we have jam, jelly and preserves. Jam is made from using whole fruit that has been smashed it crushed. Jelly is made from fruit juice. Preserves is made with whole fruit with seeds.
Having visited quite a few states and lived in NY and Florida I can with no hesitation say there is no BEST state to go to for food. Each state and region has their own specialties. So it all comes down to what kind of food you like best. Grits is like oatmeal but made with corn meal instead of oats - you then add things to it like cheesy grits or grits and shrimp etc...
No, we (Americans) do not call jam “jelly”. They are different.
Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly.
Jam: Jam is made with mashed fruit.
Preserves: Preserves have whole fruit or large pieces of fruit.
Right? And this isn't the first time I've heard a British person think we don't have jam at all... Multiple people have said stuff like "I know you guys only have jelly but we have jam!" like we don't. 😂 And also, I think a lot of them believe we don't have scones. And they're basically the same as British scones, but I think we have fruits/berries in our scones more often.
@@LadyBeyondTheWall EXACTLY! I get so annoyed when Brits think we don’t have baked beans too. Heinz introduced baked beans to Brits in the late 1800’s.
Baked beans are actually a Native American creation that was adopted and then adapted by the American colonist.
They will eat baked beans on toast yet they have this aversion to trying a peanut butter and jelly sandwich. Somehow Brits believe combining sweet and savory is strange. I don’t think Brits realize that this is nothing new to top chefs around the world.
It seems really odd since in the US Jam and Jelly would be a natural word association pair.
I think we largely did away with jellied eels and the like, so the word was freed up for fruit jellies.
@@mosesruiz9813The canned Heinz beans in the UK are nothing like baked beans in the US - at least what I have had.The sauce is a rather bland tomato sauce rather than baked with molasses, bacon, onion, etc.
@@pacmanc8103 I have heard the same thing. My comment was that many Brits believe Americans don’t have baked beans.
As a Californian I have to say Southern food is were it's at.
As a Southerner, I have to say I agree with you.
As a Cali XPat living in Floriduhh I agree but I miss the best Mexican food in Cali 🍻🍻
@@chrisconny2285 oh man I love Mexican food from Cali can't beat that! Some tacos at 11pm from a food truck hits hard when your 4 drinks in. 😋 oh! Specially if their the hand made tortillas fuuuucckk I could go for some tacos later~
EVERY STATE HAS THE BEST 💝💝💝 FOOD! WE PUT LOVE AND HARD WORK IN OUR FOOD! MY FELLOW AMERICANS ARE TRULY AWESOME COOKS,CHIEFS,WAITERS IN THE WORLD! AMERICAN PEOPLE TRULY LOVE ❤️❤️❤️ TO SEE PEOPLE FROM OTHER COUNTRIES AND CULTURES ENJOY OUR FOOD! THANK YOU PEOPLE OF THE WORLD 🌎🌍!
32 ounces frozen hashbrowns, thawed
½ cup (113 g) unsalted butter, melted
10.25 ounce can cream of chicken soup
16 ounces sour cream, full fat
½ cup (71 g) finely chopped yellow onion, about 1 small onion
8 ounces cheddar cheese, shredded (about 2 cups)
1 teaspoon salt
½ teaspoon black pepper
Put in a casserole dish @375° for 30-45 minutes this is a good beginning recipe.
I think he made a mistake when the server came to take their order. He should have explained who they were and why they were there and asked for her advice about what to order. She could have told him things like the hash brown casserole had cheese in it and recommended items that are the most popular. I think it's a UK thing to be reserved and feel like you don't want to take up too much of the server's time, but actually they would probably have loved giving some advice and being proud of where they work.
That's an original '50s neon sign. That's why it's plugging the air conditioning.
2:55 remember, our turning RIGHT is your turning LEFT. Because we drive on the right, we don't cross any traffic when turning from the right-most lane into the right-most lane. It would be the same for you with the left-most lanes, just it's not allowed.
4:04 you're right! That sign is left over from the 'good ol' days,' when that restaurant was new and air conditioning was still something of a luxury over here.
6:22 if a biscuit is properly southern-made, it'll be flakey and buttery, almost crumbly and soft. They're delicious.
9:15 it's one of those things where everyone will make it slightly differently. Probably some cheese and maybe sauteed diced onion.
14:30 ANY STATE, HERE'S WHY. Go to a local family diner, the kind where the same 5 old guys have eaten breakfast there for 30 years and always sat in the same seat, and they're packed on Sunday at about 11am (after church). You'll usually have delicious food and great service.
Jelly is made from fruit juice. Jam is made from crushed fruit. Preserves are made from whole fruit. Americans don't call jam 'jelly' because they are two different things.
Air conditioning wasn't everywhere in the 1950s. If your hotel had air conditioning back then you'd want to let the visitors know.
For the 973rd time: "Jelly" is made from fruit juice with pectin. "Jam" is made from crushed fruit, with pectin. "Preserves" are made from whole fruit, with pectin. "Marmalade" is made from fruits with rind, with pectin.
I feel your pain. This guy doesn't read his comments
You forgot butters (applebutter) are made from cooked fruits that are pureed. And spreads vary but are usually seedless jams.
Hashbrown Casserole: Hashbrowns, shredded cheddar cheese, 1 can of condense cream of chicken soup, 8 ounce container of sour cream, melted butter, chopped onion, I add chopped chives and mix it into the casserole. Can top it with corn flakes.
or onion crisps on top too.
You can add egg and/or veggies or chopped meats
Please allow me to share a couple of my thoughts with you.
1. Biscuits are made out of flour, milk, eggs, and butter. So they are soft, white bread and fluffy, as well as buttery.
2. Grits are made from the little tiny white seeds that are inside the corn kernel. So, if you squeeze out the little tiny white seeds that are inside the corn and separated from the husk of the corn is self. The individual corn kernels I’m speaking of. That is the base of grits. Once grits get to the table, a lot of us put butter and sugar on top of the grits and mix together.
3. What he ordered was the chicken fried steak. It’s a cheap piece of flank steak or skirt steak that is beaded flat with a cooking hammer thing, breaded, and fried.
4. The white cream gravy, is made from the fried grease with milk and flour, mixed in. That makes it very creamy and thick to go on top of the chicken fried steak. It’s also super good on mashed potatoes.
I hope this explanation helps. 😊
In the 50s, not every establishment was air conditioned. So advertising it on business signage would attract more customers back then.
For all you people from the UK for the upteenth time.....there IS a difference between a scone and a biscuit! Scones are made with a courser grain flour, butter, and milk. They are dryer and heavier than biscuits. Biscuits, if made properly, are made with a light self rising flour, vegetable shortening, or lard, and with buttermilk. They should be light, fluffy, layered, and baked until golden brown with melted butter brushed on the tops after they come out of the oven. We do not call Jam Jelly. We have jelly, jams, preserves, marmelades, chutneys, and conserves.
I feel your pain. Brits are just dumb when it comes to food
Also biscuits should be eaten while still warm.
I don't think he realized the options for eggs -
Hard Boiled: These eggs cook for 10-12 minutes. After removing their shell, you're left with a soft white outside and solid yolk inside. You can eat them by themselves, put them in salads or other dishes or sprinkle them with salt to your taste.
Soft Boiled: Soft boiled eggs take half as long to cook as hard-boiled ones - five to six minutes. The results of this cooking style feature smooth white outsides and creamy yellow insides.
Sunny Side Up: From the time you crack your egg into the skillet, it stays facing up. In other words, you don't flip it. Simply wait until the sunny side up part of the egg turns an opaque white color. You'll know when it's done!
Over Easy: Over easy eggs are quick and simple to make. Crack your egg into a hot pan and let it sit for a few minutes. Once the sides begin to turn white, flip the egg over. Over easy eggs are runny on the inside and crispy on the outside.
Over Hard: Over hard eggs are the same as over easy except that their middle is solid. If you dislike the runny texture of egg yolk, this is a perfect option.
Scrambled: Scrambled eggs are among the most popular ways to eat eggs. If you like the sound of light, fluffy and airy, this is your style.
As soon as my eggs come to a hard boil I turn them off and remove them from the water later when I roll by the kitchen again. Seems to make them a little easier to peel and they come out exactly the same.
I like sugar in my grits - They're made from dried, ground corn cooked in various liquids - including water, milk, or broth - until the mix reaches a thick, creamy, porridge-like consistency.
Scones are hard, our biscuits are truly soft!
Scones are dry too, aren't they?
Scones, like most European breads, are dense while most American breads are light and soft. European breads stand up well to the application of butter and condiments while American breads tear more easily. The density of the bread depends on the amount of flour compared to the amount of liquid used in preparing the dough. If the dough contains eggs, they add to the amount of liquid.
Some people make soft biscuits others don't. Like KFC calls those things biscuits and he's not from here. He would enjoy KFC's chicken but if he had their biscuit as his first biscuit he may never order another biscuit again. Some places buy frozen dough they don't buy fresh or make fresh and this changes everything.
Luckily butter softens up easily.
You can get great food in every State. The wonderful thing is it is different food in every State.
You said it! When asked, which state has the best food, you must reply 'what type of food you want'.
Jam has fruit in it, and jelly is made from the juice. For example, strawberry jam has the seeds and pulp in it, and grape jelly has no pulp.
Grits are made from ground corn, both white and yellow corn. The grits are added to salted boiling water and cooked until tender and soft; the longer the better!
Grits are ground hominy corn. If you’ve ever had a snack bag of “Corn Nuts” that is fried hominy corn nuggets.
Jelly: no fruit pieces or seed (strained)
Jam: some small shredded fruit and seeds
Preserves: whole or large shredded pieces of fruit and seeds included.
The sign saying Air Conditioned is from decades past when not every place had ac.
Maybe they should donate it to someplace in coastal California (high today 58F) where still not every place has ac.
For sure. In 1951 AC wasn't a common thing and would have been a bit pricey to put them in every hotel room.
There is a motel about 20 miles from here thay has an old sign that says air conditioning and color TV. I always get a laugh out of that
Right. I remember
@@bluflaam777 Not common except in movie theaters. People went to the movies just to cool off. I did (born 1945).
The "Barn" is probably a large hall that they rent out for parties and receptions.
Jim is correct, often used a wedding venue.
Jelly: fruit juice + sugar
Jam: chopped or pureed fruit + sugar
Chutney: chopped or pureed fruit + sugar + vinegar + spices
Preserves: whole fruit or fruit chunks + sugar
Marmalade: whole citrus (either chopped or left intact) + sugar
Compote: whole fruit or fruit chunks + sugar (but usually eaten immediately, not preserved)
What are grits made of?
Image result for What are grits made of?
Grits are made from dent corn, which has a softer and starchier kernel than other corn varieties. The mature kernels are processed to remove the outer hull, dried, and then ground into smaller bits. The most basic-and perhaps most common-way to prepare grits is to boil them, then combine them with butter and milk.
to be clear, "chicken fried steak" is steak fried like fried chicken.
Always reminds me of Sheldon from the Big Bang Theory offering to teach Leonard about football or chicken fried meats. Lol
It is less confusing when written 'chicken-fried steak'.
That why some menus call it Country Fried Steak, because they don't want customer complaining that it is not chicken. Technically it is schnitzel, but we really don't want to get into that debate.
Actually not even a steak. Cube steak. A pounded out piece or even a much thicker ground beef.
@@MySunshine0315 unless I make it homemade. the better the steak, the better the chicken fried steak.
Chicken fried steak with white gravy and mashed potatoes and a veggy is one of my favorite American meals.
Agreed but we do ours w cream corn and Mac n cheese
Grits are made from ground corn, typically from less sweet, starchy varieties often referred to as dent corn. Grits can be made from either yellow or white corn and are often labeled accordingly
Oatmeal = porridge
Cream of wheat = porridge but made with wheat grains instead of oats
Grits = cream of wheat but uses corn grain instead of wheat. Grits are also are also cooked much longer ground dried corn kernels rehydrated in water and butter takes about 45-50min. Once reduced and rehydrated add more butter for creaminess. Also can add cheese, salt, pepper, etc for personal taste.
Country Gravy is basically a Bechamel with added spices and usually breakfast sausage if you're making Biscuts and Gravy.
The ratios are different but yes, basically the same. I use half/half and not milk and use less flour. Also, the seasoning would most likely be different vs a simple Bechamel sauce. Much more black pepper in white gravy (maybe some other seasoning but that could be a hit or miss depending on what you're used to) and for sure breakfast sausage. You could use a spicy sausage and I have before, but I actually like it the more traditional way with sage/breakfast sausage.
Yep, ya made me look up Bechamel
@bluflaam777 I 💯 agree with you, the only reason I said this was to give people a LOOSE idea of what it is if they've never had it.
also, the fat used in the roux is typically sausage and/or bacon fat.
@ricko11111 Oooh yeah, if you're doing it right ❤️
Jam is made with the whole fruit, jelly is made with the juice. Love them both.
We have both jam and jelly. Jam is made using whole fruit and jelly is made from fruit juices. Biscuits are flaky and are made with more butter and scones use more liquid. Grits are a type of porridge made from corn.
Omg country fried steak is the best
I'm vegetarian now, but I grew up going to Furr's cafeterias and always got their chicken fried steak with mashed potatoes and gravy. So good!
Scones are typically made using a quick bread method with a higher ratio of liquid to flour, and sometimes no butter at all", biscuits have a high ratio of butter and the lamination process needed to achieve flaky layers is a key differentiator to scones.
Okay, here's what grits are: Polenta by a different name.
Dry corn is ground into a coarse meal - when you buy grits, you're buying this dry cornmeal. You then boil it up, reduce to a simmer, and cook until tender, releasing some of the starch to make it creamy, while preserving some of the texture.
There are several ways to season it and serve it. Just like bread, it can go sweet or savory(the way bread can be used in a corned beef with mustard or in a bread pudding), and the limit is basically your imagination. I like making mine with a chicken stock fortified with chicken demi glace(I make my own), then stirring in roast tomatoes, pan-fried shrimp/prawns, a bunch of cheese, a few chili flakes, and topping it with a bit of dilly sour cream and smoked paprika.
Southern Cooking is like a warm hug from your grandma. 👵🏻👵🏽👵🏿
In the US, we have a variety of gravies including beef, pork, turkey, and pepper, among others. It's not just 'white gravy'; the 'brown gravy' here is quite similar to that of the UK's. We have jelly, jam, marmalade, fruit Spreads and preserves available, not just the jam as you referred to it.
In the UK there is no distinction between jam and what the US would call jelly. Both are called jam. This is because they already have something else they call jelly which is gelatin (the jiggly jello dessert).
@@redram6080 ohhh
There is also apple butter. It is a spreadable apple preserve with cinnamon, cloves, nutmeg and allspice that goes on biscuits. OMG! I want some right now with melted butter!
Jelly is made with the juice from fruit; jam includes the fruit; marmalade is made from the rind of fruits (e.g., orange, lemon, etc.).
We use the term jams and jelly. Jams are usually made with real fruit and preserves -sometimes called preserves. Jelly is a flavored concoction that sorta looks like jam but is more like jello.
Scones have eggs in the batter; biscuits do NOT have eggs. Scones have a higher ratio of liquid to flour and sometimes no butter in the batter. Biscuits have a high ratio of butter, and biscuits are lightly kneaded to give layers, thus making them flaky. *Note: See my reply below.
if you're kneading your biscuits, somebody didn't raise you right. biscuit dough is worked as little as humanly possible to keep them tender.
@kenbrown2808 Thats what she said.
This is so inaccurate.
@@Lynn7015hbno she said lightly kneading. You dont knead biscuits. You roll and fold. Or make drop biscuits if youre lazy. Never knead.
@@lavenderoh I'm so glad people really read these comments!! Y'all are right. You DON'T knead biscuit dough. When I said knead lightly, it left people thinking of kneading like you would yeast bread. Oh heavens, NO. Thank you, @lavenderoh, for clarifying the "roll and fold." I like using White Lily self-rising flour, Crisco shortening, and whole buttermilk to make my biscuits. They turn out light and fluffy every time. If I make them for my vegan daughter, I use plant-based milk. They turn out good but don't have the tang of the buttermilk.
We have scones here, too. Don't forget that all cultures bring their foods and traditions here, and we celebrate them all, at least the real Americans celebrate everyone.
well said.
💯
We just celebrate the better ones more. Hence biscuits everywhere. Scones shunned in exile.
In America, we do have jam. Jam uses the whole fruit, and jelly calls for just the essence - the fruit juice. Jelly has no seeds or fruit pulp and is completely smooth in texture. When jelly is made, the fruit is crushed to extract the juice, which is then strained to keep all the pulp and seeds out.
Another fun fact, our gravy is brown white gravy you see is called country gravy, which was made in the south for southern cooking And has chunks of sausages in them
We ABSOLUTELY call jam, jam. Jam is like a preserve. More texture to it and bits of fruit. Jelly is literally a gelatin texture. I much prefer Jam to Jelly.
But just to clear for the Europeans not gelatin. It’s the Brits who call “jello” jelly.
It's more commonly known as chicken fried steak. We have jam, jelly, and preserves.
I would have said country fried steak is more common...
I was going to say that chicken fried steak is the proper southern vernacular.
They probably started calling it country fried or southern fried steak because some numb nuts Yankee got upset because there was no chicken in the 'chicken' fried steak. Kinda like the dude that sued because 'Texas Pete' Hot Sauce is not from Texas.
@@Lucinda_Jackson
Not in my neck of the woods….. 😎
@@Lucinda_Jackson For me it's about 50/50. They mean the same thing.
We use jam and jelly. Jam is made with fruit like preserves so you might see the seeds in jam. Jelly is made from the fruit juice. It won't have seeds and any part of the fruit pulp in it.
Grits are ground corn simmered in water or milk with a little salt and can be made sweet or savory by additions such as cheese . Jam is made with whole fruit that is cooked with sugar and jelly is made with juice , Preserves is a term for jam that is canned in jars kind of a generic term
We have biscuits and we have scones. They are totally different things. We also have both jam and jelly. Jelly is made with just fruit juice and jam had the smashed fruit in it.
Grits are a type of food made from ground corn. They are cooked with water or milk until they become soft and creamy, like a thick porridge. People often eat grits for breakfast, and they can be sweet or savory. You can add butter, cheese, or sugar to make them taste better. Grits are popular in the Southern United States. They are easy to make and can be a comforting, warm meal.
Chicken fried steak is fire 🔥
Ask an Italian about the difference between grits and polenta. Virtually none except for how coarsely or finely ground.
So much this. Grits with salt and butter is an amazing comfort food! Soft and creamy and warm! It's like a nice, gentle, warm hug in food form!
Some people let their leftover grits solidify then slice them and fry them on both sides in a skillet to serve as part of a hearty breakfast.
@@davidschmidt1884when I moved to the North East I had friends that would refuse to even taste grits if I called them grits but when I called grits white polenta they ate them right away, lol. Grits is an unfortunate name that makes people think the cooked grits will have a gritty texture and they so do not.
Grits is dried ground hominy that has been cooked (and thus rehydrated) in water or milk.
Hominy is what you get when you soak dried corn kernals in an alkali, like lye. This causes the corn kernal to expand and the "skin" of the corn kernal to come off. It also loosens the hull. In addition, it kills the germ so the corn kernal can't sprout. This preservation method has been used for thousands of years by the indigenous people of the Americas. After the corn kernals are thoroughly rinsed of the alkali, they are dried again, making a very shelf stable food source.
The hominy can be cooked and eaten whole, crushed into grits, or ground very fine into a flour.
Although prepared grits are a corn product, the closest similar product is probably cream of rice cooked cereal.
I love fried grits. Growing up in the frigid north, but raised by a southern mom, I like real maple syrup on my fried grits. But honey is very good too.
the barn is most likely a venue hall for parties, large dinner gatherings, just shaped as a barn for a country look
Jelly is made using fruit juice, while jam is made using whole fruits that have been smashed or crushed. Because of this, jam can have seeds or pieces of fruit in it, while jelly has the fruit parts strained out of it.
Watch the movie "My Cousin Vinny (1992)", where the cook explains to Cousin Vinny what grits are and how to cook them which play's a role later on in the defenses case.
Love that movie. That was one of my favorite scenes, right behind her talking about the tires.
"The two utes" love that line!
We have jellies, jams, preserves, and spreads! Jelly tends to be like emulsified fruit with no whole fruit and just jellied to spread over toast. The rest have whole fruit. But yes, we definitely say jam!
Here is the U.S., we have jelly, jam and preserves. Jelly is made with fruit juice. Jam is made with whole fruit that has been cooked long enough to break it down and is often mashed to a spreadable consistency, and preserves are also whole fruits, but cooked just long enough to cook it through without breaking it down as much. We don't use the term so loosely, but just about any canned or jarred shelf-stable whole fruit or vegetable can be called a preserve because the canning process helps to "preserve" it which makes it last a lot longer than in its natural state. As far as grits, if you've ever had polenta, you've had something very close to grits. Grits is dried and ground corn cooked into a porridge. Most people eat it savory, but it can also be eaten sweet, like a hot cereal.
Southern food is some of the best food in existence
EXACTLY!!!
Austin TX USA
I do love Southern food (we're living in Bama), but local food in Hawaii (where I'm from) is also fantastic. I do love saying that I am Southern through and through since I'm from the Southern most State in the Union (we've also lived in Louisiana & Kentucky (debatable whether KY is Southern, though).
Lewis, this is the last time, we have jelly, jam and preserves, they are all made from fruit, each has a different texture, all are delicious
We have jam. Jelly is made out of the juice. Jam has fruit and juice. Preserves is just the fruit. This is how we refer to them here in the U.S.A.
In the states, you have 3 tiers; jelly, jam, and preserves!!!
Jelly is made from the juice of the fruit mixed with gelatin
Jam is pureed fruit and surger or white syrup with a little of the pulp left in it!!!
Preserves are mushed up thick pieces of fruit mixed with sugar of white syrup. You get bigger chunks of fruit in the spread.
All of them are delicious!!!!
Biscuits are different than scones, because of 2 things, 1. you mix in cold butter into batter before you scoop portions onto tray for baking. What happens is , while baking, cold butter melts into pockets of dough and saturated the biscuit and 2. After mixing in butter, you roll out the dough flat and then fold the dough 5 or 6 times on to itself, creating layers and then you cut portions into 2 or 3 inch squares or rounds using a glass and set on baking pan to bake.
You end up with a crispy outside with a fluffy , buttery, salty inside!!!
We call “jam” jam and “jelly” jelly because they are two different things. Jam is made from crushed or ground fruit. Jelly is made from fruit juice. To further complicate the issue, preserves are made from sliced or chopped fruit, not to mention marmalade, butter, compote, and probably other fruit preparations that I can’t remember right now.
Grits are made from dried ground hominy. Hominy is corn soaked in a lime water and it swells up. They dry it and grind it for the grits.
That gravy is made with a roux(flour fried in fat like butter, oil, lard, tallow), whole milk or possibly what you would call single cream, and seasonings. Essentially a well-seasoned bechamel, although in this context, it's called sawmill gravy.
Grits are a type of porridge made from coarsely ground dried maize or hominy. Grits are cooked in warm salted water or milk. They are often served with flavorings as a breakfast dish.
We do call jam, Jam.
You call anything you can spread on toast Jam.
In America, Jam is a spread with pieces of fruit in it. A Jelly has been strained and has no bits of fruit in it.
A Preserve is an unset Jam that can be spooned, or poured.
In the US, each region has its own food style. So, the food style in New England is different from the south, Texas, or the west coast. If you talk about barbecue, there are four different styles: Kansas City, Texas, North Carolina, and Tennessee.
And the bbq grill isn't barbecue. Florida would be considered having a Caribbean influence. There is no way to say this state has the best food. You have to visit and decide which region you like best.
Jams, jellies, and preserves are similar but not the same.
One common story for biscuits is that during a hard winter, early settlers ran out of things to add to scones, so they didn't add them, and eventually, this became modern-day biscuits.
We have Jam's, Jellies and Preserves jams are made with mashed fruit. Jellies are made with strained fruit juice. Preserves have whole fruit or large chunks of fruit.
We in the U.S. have Jams and Jellies. It has to do with the preserving process. Jam is made from the whole fruits and jellies generally use just the juice. Jellies will be solid, instead of having lumps of fruit.
If You pinch a piece of cooked corn. Just one kernel of corn. The little white thing that pops out is a grit. So, grits are a bowl of corn guts. And they are wonderful.
Hashbrown casserole usually has a sharp cheddar cheese mixed in it can also have bits of bacon or sausage (or both), has seasoning and is baked instead of fried.
We actual use multiple words, the difference for us in the US, is the amount of chunks of fruit or berries in the mix. Sooo
Jelly for us is any type of Gelatin that contains ONLY fruit Juice, no bits or chunks.
Jam is Gelatin that contains some bits, like puree
Preserves contains the most chunks and could even contain whole berries
Then we have Marmalade which can be many flavors but always includes some form of citrus in it.
Grits is, basically fine ground corn cooked with enough water to get a creamy thickness topped with any toppings or sauce you want
Jello is a brand name for gelatine, what you guys call jelly. That's the confusion. It's the same reason every vacuum cleaner in the UK is called a Hoover. Tissues are called Kleenex. Hook and loop closures are called Velcro. As others have noted, we have jelly, jam and preserves. Then there's the whole chutney, compote, and marmalade branch of fruity.
We do have ham and we have Jelly. Jam is some time called preserves and they are much more natural and made with pieces of fruit. Jelly's are more gelatinous and are refined down to a smooth consistency, where as jam or preserves are more like something your grandma makes at home.
Traditional southern food anywhere in the south is awesome - it is the food I grew up eating and it is wonderful!! But the absolute best food I've ever eaten anywhere - and I've lived all over the country - is in my beloved, land that I love, the funky, poetic, musical, artistic, and energetic - New Orleans, Louisiana. N.O. and all of south Louisiana, has the best food, hands down. It is very different from the rest of the south. I grew up in the regular south, the deep south - and when I moved to aN.O. at age 18 to go to college - it was huge culture shock. That part of the country has its own unique culture, not at all typical southern. The accents are different, as is the social culture and the glorious food!!!!!! 👍❣️😎💯
Grits are ground up corn. We have both jam and jelly. Jam has chunks of fruit in it ad Jelly doesn't. It's made with fruit juice, so it is smooth.
Grits are dried corse ground corn cooked into a thick porridge. Jelly is gelled juice of the fruit where as jam and preserves are an interchangeable term for fruit cooked down with its juice until thick.
The sign says air conditioning because in the 50s air conditioning was a luxury item. In fact my father who was born in 1960 didn't even have running water until he was 10 when they could afford a modern house with an indoor bathroom. The outhouse is still on the family farm.
Also, grits are a cornmeal porridge. They are versatile as they take on flavor without a strong flavor as they are very bland plain
Jelly is made with fruit juice, sugar, and pectin. Grape jelly is made from Concord grape juice and is a favorite of kids.
Jam is made with crushed or chopped fruit, sugar, and pectin. If the fruit is a berry, the seeds are included in the product. Strawberry jam is very common here.
Depending on the area, preserves can mean a lot of things. It could mean a jam made with larger pieces of fruit. It can also mean any fruit or vegetable that is preserved with an acid. But if you buy something called a preserve in a store, it will likely be similar to a jam.
We also have fruit butters. This is the pulp of fruit with sugar added and cooked down until it becomes thick and brown. It may have some spices. It has no added pectin to thicken it. Apple butter is the most common.
I believe marmalade is the same here as in the UK.
We also have compotes. This seems similar to the English compote.
We also have chutneys, similar to what you have.
And, just FYI, we have fruit flavored, sweetened gelatin. Most of us call it Jello, because that is the name brand. This is mostly used as a dessert. You wouldn't spread it on a bread product.
I make all of these myself (except Jello) and can them in jars. Strawberries and rhubarb have been mostly harvested and done (Strawberry jam, Strawberry rhubarb jam, and my own creation, strawberry margarita jam). Black raspberries are next, then blackberries. Then all the stone fruits (I need to make extra spiced plum this year). Finally crabapple (Crabapple jelly and spiced crabapple jelly) and apple butter.
There are quite a few different gravys in the U.S.. We have brown gravy, beef gravy, pork gravy, chicken gravy, turkey gravy, gravy for chicken fried steak, gravy for biscuits and gravy, and gravy for chicken and steak fingers.
My wife and I still make our own jelly, jam, preserves and fruit syrup every summer for winter time. Homemade is way better than store bought.
No we call jelly, jelly. Jam, Jam, and Preserves, Preserves.
this kid is funny. every time jam or jelly come up it has to be explained to him over and over.
The white gravy is flour and milk based and seasoned typically with salt and pepper.
I think the word you're looking for is dense. Your scones are more dense than our biscuits. Meaning the biscuit is lighter.
Chicken fried steak is traditionally served with mashed potatoes and green beans and white gravy. I stack it All on top of my chicken fried steak and eat it that way 🤤
I prefer it for breakfast. Yes, stacked. Hash browns and runny eggs with it. =perfection.
People will probably disagree but I was always told that Chicken Fried Steak comes with White Gravy and Country Fried Steak comes with Brownish gravy. Again this may not be true everywhere but that was always my understanding of the difference between the two.
This is the same where I live.
Ok, so jam is sweeter than preserves and has the fruit in it, slightly firmer than preserves. Jelly is, I guess you could say, jam without the fruit in it. Basically made with the juice of the fruit, sugar and pectin to help it jell.
Biscuits in the US come in two types: Flakey (which is closer to a round Croissant) and Fluffy, which is what he was eating. Fluffy biscuits are a lighter, fluffier scone but with one key difference...they are not sweet on their own. The "white gravy" is a gravy made with cream and sausage. So when you have biscuits and gravy, they taste like sage sausage.
Best food in America? Depends on what you want. Every area has their own signature dish. I am from San Francisco, we have our own signature dishes.
Sourdough French Bread: We have a sourdough French bread that has a unique flavor that cannot be duplicated anywhere else. We sell sourdough starter, but the specific yeast used does not survive anywhere else in the world. If you buy the starter and try to maintain it anywhere else, the yeast dies and gets replaced with the local yeast. It is very strange. If you come here, "Clam Chowder in a sourdough bread bowl" is one of the signature dishes.
Mission Burrito: You probably have them in the UK but it was invented in San Francisco, a burrito with choice of meat (the best is "Al Pastor", a specially marinated pork), with rice, beans, sour cream, guacamole, wrapped in a massive tortilla. Food of choice after a visit to the...dispensary.
Garlic Fries: French fries seasoned with salt, parsley, olive oil, and garlic. The garlic is locally grown in the garlic capital of the world, Gilroy, CA.
It's-it: An ice cream sandwich made with oatmeal cookies; vanilla, mint, or coffee ice cream; and dipped in chocolate.
Dungeness Crab: Seasonal, only available in winter. You can get fresh crab on Fisherman's Wharf in the winter. Boiled and cracked with melted butter.
the selection of mexican food in the UK is pretty slim.
sadly, the availability of good brown & serve San Francisco sourdough has all but dried up, in Oregon. it was one of the best breads to binge on.
San Francisco is another place I love to eat seafood, fresh vegetables and of course - sourdough bread!! Amazing!
Grits is coarsely ground corn meal boiled to create a kind of porridge. We have 3 levels of what you would call Jam. Jelly is made with just fruit, Jam is made with fruit juice & fruit puree, preserves are made with pieces of fruit.