BRITISH FAMILY REACTS | Brits Try Southern Biscuits And Gravy For The First Time!
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- Опубліковано 13 чер 2023
- Aidan, Gaynor and Sophie react to Brits trying Southern biscuits and gravy for the firth time!
Link to original video - • Brits try Southern Bis...
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I feel like we have an obligation as Americans to send the UK all the gravy. I think their collective minds will be blown when they realize there are like 30 types of gravy and not just one. 😅
Hey now, They're our Allies. Can't have them Fat, sassy and MINDLESS too. 😆
Gravy is my favorite beverage. 😋😃
@@msdarby515 mine too, right up yonder with Bourbon and Beer 🍺
The gravy is like the easiest thing in the world to make, too bad the biscuits are a pain.
@@ReadR00ster1 Nah, biscuits are easy, my Montana wife was taught how by my momma, on a wood cook stove. Lol the first thing I showed her at my parents place.
Gravy: Made with meat drippings
Sauce: Made by cooking ingredients to blend them together
Dressing: Cold ingredients blended together
Jelly: Made with fruit juice
Jam: Made with the flesh and skin of the fruit
Preserves: Made with the whole fruit, seeds and all.
Just to clarify some common terms people ask about.
#1 - and/or stock, thickened with a roux
The only thing I think I would add to this is different sections of the u.s. have different types of gravy. Southern biscuit gravy is white because it is basically flour milk and whatever drippings you have from your breakfast whether it be the grease from bacon or sausage. But in the South we like to make what we called meatloaf gravy but it's more of a sauce. There's a lot of recipes for it. And this is not that sweet red glazed that we put on top of our meatloaf which is baked on with the meatloaf. This is a actual type of gravy to go over the meatloaf. I've also eaten meatloaf in the Northeast and Midwest where they used a brown gravy. So if someone's only visited one or two regions of the USA don't assume that we all make our gravy's or sauces the same way.
@@LizJasonHEA Yes. I was raised in Alabama, and just traveling around you can find so many different types of gravy. I remember this Indian couple that made a delicious tomato gravy. It had diced whole tomatoes, simmered down with butter, breakfast sausage, a bit of cream and flour, and a bunch of seasonings I couldn't identify. But I know for certain I tasted chicken seasoning, garlic, red pepper, and just a tiny bit of curry powder. If I had a chicken restaurant, I'd recreate that recipe to use as on of my 52 dipping sauces.
@@LizJasonHEAdon’t forget red eye gravy, tomato gravy etc.
@@LizJasonHEA I am not expert, but some the restaurants I have gone too you would need to specify Chipped Beef or Sauage Gravy with biscuit, mostly in the mid-Atlantic states; I have seen Brown gravy on salisbury steak, and Roast (Beef), while chicken gravy with Chicken and pork.
The only oddity I have is meatloaf and instead of brown gravy, you dip it into ketchup the same with scrambled eggs.
Country fried steak w/ mashed potatoes and white gravy on both is straight heaven
Gimme some cornbread too 🤤
Hell yes
This right here. Country fried steak is so good. Whoever hasn't had it before, definitely don't knock it til you've tried it...
Indeed.
Stop 🛑 I’m getting hungry 🤤 ughhh lol
No cheese in that gravy !
Exactly! Best way to describe it is it’s like a roux
A pan sauce made with cream added to meat drippings
😂😂
@@coyotelong4349 actually it's flour and milk over ground sausage
@@laynecox3992 Exactly along with a good shot of black pepper. Essentially the flour makes a roux with the fat from the sausage you mix in some milk and some pepper and it’s magic.
@@pjschmid2251 yup, black pepper and just a dash of salt
Josh always says it's "so homely." It should be so "homey." Homely means ugly or not attractive. Biscuits and gravy is amazing! We also eat it for supper.
There is no cheese in white/cream gravy. It's just yellow from the butter
Also, realize anything G says is not good, is probably very tasty 😂
Yeah that gravy should've been white not beige or tan.
Never put butter in gravy, that's plenty of grease from just adding the (separately pre-fried) ground, minced pork in the gravy.
When Brits aren't sure what they're looking at with our food and the first thing they think of is cheese, which makes no sense, always worries me
@@borisbalkan707
I mean to be fair, melted cheese and butter are in a ton of American dishes 😂
You don’t use butter to make sausage gravy the fat comes from the sausage. You just cook the sausage mix some flour with the rendered fat create a roux and add milk and black pepper.
I know this was dedicated to the South, but biscuits and gravy are enjoyed nationwide and are more than likely just as good wherever in the USA you're at.
I can't help but think... these Brits call canned beans over toast or in a "toastie" comfort food, but cautiously taste fresh baked biscuits, and homemade sausage gravy
Thanks for the laugh!
So gravy by definition is any sauce that is made with the drippings of meat. I think the UK has used brown gravy so much for so long that they associate the word gravy with a very specific singular thing, rather than gravy as a category or variety of different sauces.
Yes! I studied abroad in England and I worked in a Scottish restaurant in the states and they only serve beef gravy it is really strange to have beef gravy with roast chicken or turkey.
I agree 100%. Without being rude, their definition of these items is so, what's the word, "narrow". I've noticed that when British people mention "gravy" it's always brown gravy
@@saltydog7038 Don't forget ham, giblet, mushroom, sawmill, red eye, and the many other creamy gravies. I guess they just like watery brown au jus, lol.
I think that definition is somewhat wrong.. It doesn't have to be made with meat drippings.
Gravy is made with: Fat, flour, and a liquid.
Think of it like the triangle of all of the elements that are required for a fire: Oxygen, fuel, and combustion.
The fat and flour make a roux that thickens whatever liquid you put in it. The "fat" used can be either drippings, butter, or oil.
My family has made gravy many many times with just a neutral oil like vegetable or canola oil.. Meat drippings add whatever meat flavor it came from, but it's not required to make gravy.
I think it comes from the UK having one-note type of recipes usually, compared to us where we will combine consistently
You keep saying our food is heavy. You have to remember when the US started, it was very agriculture and industrial based. My family are cattle ranchers. They can easily have a typical breakfast or steak and eggs, pancakes, biscuits and gravy, toast, and Bacon in one sitting because of how much they are working. So a lot of our current meals are just a take on those staples.
Then jobs got easier, and we just kept on eating the things we had before.
Just to be clear, we do have brown gravy. Any kind of gravy y’all have in the UK, we also have here. I see a lot of Brits who see biscuits and gravy and think that sausage gravy is all we have.
Sometimes I find these reactions like actually offensive and I don’t know why 😂 like you just don’t get it if you’ve never had it. But biscuits and gravy and country fried steak are both absolutely delicious
I'm Canadian, and I've been to New Orleans (Louisiana) 18 times... The food is truly incredible, in the South!
I've always said that if I ever got a dire diagnosis and only had a year to live, I'd go down to New Orleans to become a restaurant critic... and die a fat, happy man! ;-]
Haha awesome
Country fried steak aka chicken fried steak is cube steak. It’s much thinner than the type of steak you’re thinking of. It’s usually the the top round cut that’s pounded and tenderized so that it’s very thin and when you fry it, it has the texture of chicken and is much more tender than regular steak. It’s usually very peppery and delicious. You don’t know what you’re missing. It goes terrific with the buttery white gravy. I’m making myself hungry.🤤
Yes, and it’s pan-fried, not deep fried like G said
It's the NOT tender meat (Remember, this is country comfort food made from cheaper cuts because it's poor folks that create comfort food) pointed to death!! To tenderize. I just fry in a pan, but in restaurants I'm Sure they do deep fry.
@@creinicke1000 haha yeah you have to pound that sucker to make it edible. Also the meat used today is probably much better quality than in the past when they were literally using discarded cuts of meat.
Couldn’t have said it better myself.
Anyone: **Describes the most delicious thing in the world**
Sophie: 🤢🤢🤢
Country gravy comes from not letting anything go to waste.
After cooking bacon or sausage, the drippings are made into a roux with flour, salt, and pepper, and then thinned with milk and/or water. Hence it’s whitish color. It’s a common feature at any breakfast table in rural and southern parts of America. It is delicious.
The closest thing to relate it to for those in Europe is probably Bechamel.
Exactly
It may have originally came from the south but it's not just a rural southern thing anymore. It's an American thing.
Yes, I grew up on biscuits and gravy as my Dad was from Arkansas and my Mom from New York. Then we moved to California. Also, chicken fried steak is made from cheaper cuts of beef steak that is run through a tenderizer by the butcher. It is dipped in milk or buttermilk then seasoned flour and fried in a cast iron skillet (preferably), not deep fried. It is delicious. Usually served with mashed potatoes & country gravy and a vegetable. White gravy from saved drippings with no meat. My Mom always made her gravy with half water and half evaporated milk. It’s her secret ingredient. I’ve never tasted better country gravy than hers.
Bechamel with much more flavor. :)
@@TruthHurts2u Mexican food isn't just in Mexico anymore, it's all over the US.
Have you started calling that, or even Tex-Mex, American thing/food too?
The thing about biscuits and gravy, is, for whatever reason, the biscuits don't get soggy. They soak up the gravy, but are still somewhat crispy. Mix that with the abundance of salt, pepper and sausage in the gravy and it just becomes another bite meal. You just keep taking another bite until it is gone.
Ive had sausage gravy, Brown gravy, Chicken gravy, turkey gravy, Giblet gravy + Loads of different sauces. We just have more of a selection of everything here in the US then you do in the UK.
We also have FLAVOR !
What about red eye gravy?
@@anndeecosita3586Red eye gravy is my favorite but I eat it sparingly because of all the salt in it. It’s soooo good though.
Sausage and giblet gravy is my favorite
BTW sausage gravy is incredibly easy to make and a very simple thing. You literally just cook up some ground up breakfast sausage, Seperate the cooked sausage bits temporarily, mix the remaining sausage grease with milk, flour, and some seasonings, put the sausage back in and voila.
Add salt and lots of black pepper
@Christafree my Mama stopped using salt in her cooking years ago due Dad's health. Salt is always on the table though. Black pepper is a must!
@@eponine1966 I find the sausage plenty salty, therefore I just add a ton of pepper and a bit of sage. Delish!
Not sure, but i would bet, they don't have a breakfast sausage comparable in spices to American breakfast sausage.
There's also unsweetened iced tea. You can also make country fried steak with chicken. Same with biscuit and sausage gravy.
I’m a California boy- Unsweetened, plenty of ice, slice of lemon. I lived in Atlanta for 12 years, and had to ask for UN-sweet tea all the time. 😅
So glad Mom said: you're gonna try everything 😂
That's just great parenting right there
Have you guys never heard of "schnitzel"? Country fried steak is basically the German schnitzel. You can have country fried steak and country fried chicken. They are cooked the same way, served with the "white country gravy" and they are both very good.
Those big breakfast meals in the US are mostly for folks who will be doing manual labor during the day and not for your sedate office worker (but some do eat hardy as well). Also, the Country Fried Steak is either tenderized round steak, or cube steak
We have beef gravy, pork gravy, chicken gravy. "White" gravy is usually made using breakfast pork sausage. You all really don't know what you're missing, but all the Brits I follow who've tried it loved it.
Why would you try breaded chicken (i.e., fried chicken American style), but not breaded steak? It's great with the right gravey, mashed potatoes, etc.
No cheese in biscuits and gravy. The biscuits are a yeast free, quick short bread, leavened with baking powder/soda. The biscuit is where all the butter flavor comes from. The gravy is a simple roux and dairy gravy like béchamel. The roux is flour and sausage/bacon fat. You add milk and cream and a lot of black pepper. Then you always add chopped bits of sausage and sometimes bacon too. In my opinion, one of the reasons biscuits and gravy taste so good is that you can distinguish the butter and sausage flavors independently because the butter is locked into the bread. Also, the texture is quite unique with the hot biscuit that gets sort of tacky in your mouth when it mixes with the gravy, kind of like savory dumplings do (Now I'm wondering if Brits have chicken and dumplings). Anyway, it's really a great dish. Only eat it on a day off though, when you only plan to sit around and watch football or some other sedentary activity.
Biscuits and sausage gravy is phenomenal!
Country Fried Steak (sometimes interchangable with chicken fried steak) is not a steak like a sirloin or T-bone. The steak is made of round steak, which is tenderized to the point it is almost ground beef texture but still intact, and not crumbly. The cutlet is then breaded and fried. It is absolutely wonderful with cream gravy (which is the gravy used to make the sausage gravy on the first biscuit).
And if it actually gets mushy you need to get out of the kitchen. When she said that I figured she may have tried to make it.
I would like to see these folks freak out over chicken and waffles.
Southern folks do a lot of things right, food is number 1.
Biscuits with pork sausage and gravy is wonderful, but usually looks better than that. That gravy looks a bit yellow, but it might be the lighting. I also make biscuits and gravy using bacon instead of sausage. In both cases I cut the biscuits in half and toast them in a toaster. And, anything is deep fried is better : ^)
It's really hard not to get fat in the US! SOOOO much great food from all corners of the world. But southern food is true comfort food. 👍❤🤙
Many Germans immigrated to the Texas in the 1800s. They brought their beer-making knowledge (see Lone star beer - lager, etc) and their love of shnitzel. Since cattle were so prevalent in Texas, they had TONS of steak available, so German shnitzel transformed into chicken fried steak.
Italian-Americans are the only people who call pizza sauce and all Italian sauces (for pasta dishes) gravy. All other Americans call these sauces sauces.
Gravy can come in hundreds of colors and flavors. The color and flavor is determined by the meat in the meal. Chicken gravy is for chicken, pork for pork and turkey for turkey. Then there are special gravies like sausage gravy. British "brown" gravy would most likely be called beef gravy in the US because it goes on beef. Moreover, the color of any gravy can be influenced by the other ingredients in the gravy. Some gravies could be think or very watery depending on the people cooking the meal. Regional dishes also tend to use ingredients from that region.
Made here in Texas, the cream gravy is a variant of a basic béchamel. The sausage is an uncased sausage meat, often spiced up hot, that is browned off and set aside. The remaining fat is used to make a light roux (if more fat is needed then butter or bacon fat is the choice). Usually it's finished off with milk but my son uses 50/50 milk and heavy cream. If making the cream gravy for a meat sauce then a modest amount of finely dice onion is added to the roux. Finally the browned sausage is blended back in. Smothered over one of mama's cathead biscuits it's a memory a little boy or girl will carry with them the rest of their life. I'd suggest you try a "Chicken" fried steak first. There are contests for the best CFS in Texas that are taken very seriously.
Jam is using real fruits into a preserve spread. You'll see the seeds and fruit chunks as you spread it on toast. Jelly is still fruit but it's strained preserved without all of the chunky bits. It's almost jello like in looks but a lot softer. Jam imo has a stronger taste to it where as Jelly (my preference) is more tame and sweet. If you're a kid you are more likely to like jelly.
In England they say jelly as short hand for gelatin and in the US we use the brand name Jell-o as short hand for gelatin regardless if it is that brand(like Kleenex for facial tissue). As far as I could tell when I studied there they don't actually have an equivalent of our jelly and only have jam or marmalade. Jelly is made from juice, jam is made from crushed or purred fruit, marmalade is jam with rinds/peels and preserves are whole or diced fruit.
Grape jelly is made from the juice while grape jam is from the fruit. Preserves have chunky bits and marmalade has the peel or rind like in orange marmalade.
I prefer preserves.
Jelly is made with fruit juice. Jam is made with the flesh of the fruit included but mashed up. Preserves are made with whole fruit.
Lol, we have different types of gravy, the brown runny gravy that y’all were talking about and other types of gravy’s not just one ❤
American biscuit is a fluffy scone, delicious with butter and honey drizzled on top😎
Don't scones use egg where American biscuits don't use eggs in making it.
Gravy can be any color depending on the type of meat or meat stock. In the UK, you are only exposed to one type. The variety of sauces and gravies has its roots in French Spanish and German cuisine. White gravy starts out as a roux seasoned with meat drippings and spices. "Cookie" is derived from the German word "Küchen" for small cake. You have to keep in mind, that the influx of Europeans to the America's made substantial contributions to, what is now called "American cuisine. "
Saguge gravy doesn't have cheese in it. I'll have to admit that does look like regular saguge gravy tho normally more on the white side its delicious tho.
Whatever was in that video looks closer to hollandaise than gravy to me, which is also delicious for breakfast
They used more butter in it which turned it yellow.
‘Stripper’! She got you, Aidan! 😆
I have to laugh at any English person calling steak and eggs a hravy breakfast after seeing what a traditional English breakfast looks like.
A digestive biscuit in the UK would be similar to what we call a graham cracker in the US.
Oh. Thanks
If your country fried steak was mushy they made it horribly wrong. It should be very similar to fried chicken in terms of the breading and consistency, its just beef instead of chicken.
To be fair, Steak and Eggs is more for a weekend or special breakfast. Very few Americans eat steak and eggs on a daily (or even weekly) basis
brown gravy goes on our mashed potatoes and turkey while sausage white gravy goes with biscuits and other breakfast foods.
Only had the beef gravy, the milk would give me a lot of intestinal pain. no Dairy.
@@lilyz2156 I'm lactose intolerant myself sadly and tbh the sausage white gravy has never given me any intestinal issues.
@@kevinprzy4539 My roomie had a bag of shredded cheese in refrigerator, I sprinkled some yesterday on my pasta. In hour later, I was in the bathroom with abdominal pain. Still lactose intolerant as are five members of my family. Since I was a kid, limits my diet immensely. No ice cream, milk, cheese or other dairy. On top of that, shellfish allergy.
Gravy is fundamentally the juices that come out of whatever you're cooking used as a condiment. It always weirds me out when people talk about gravy like it's supposed to be something specific. Like broth: You can make any kind of meat broth or vegetable broth or even fruit broths.
Forget about your real steak this is Swiss steak or cube steak breaded so it’s more like a tough hamburger breaded and fried with spices. Y’all are the first people I have ever heard say they didn’t like it if they actually ate it. That biscuit sandwich combination is rather unique. You can also get it as chicken or up in the Midwest large pieces of pork loin deep-fried. It all comes from German heritage schnitzel. German settlers came to Texas in the middle of the 19th century all followed by the Czechs.
Yes, in Europe Wiener Schnitzel is breaded veal (baby beef) and it's popular not just in Germany and Austria but also Italy (where it's called veal Milanese), France and also, apparently in Latin America where it's milanesa. There's very little veal in the US and it's expensive (and some people think cruel) so somebody clearly decided to use adult rather than baby cows.
@@BTinSF Yes, I have eaten my share of Mexican beef, pork and chicken milanesa in both the U.S. and Mexico. I also make it at home and serve it with frijoles and rice. In tortas. I use the breaded sliced chicken with fettuccine alfredo. Basically I make any kind of pounded, breaded meat with any an assortment of potatoes including mashed, au gratin, potato or macaroni salads, German potato salad or Greek salad, etc. Whatever sides we are in the mood for. The food combinations are endless.
As you mentioned, breaded fried or baked meat is eaten in many countries. Poor Brits they don't know what they are missing. :)
Country Fired Steak is normally not a cut of steak that you would grill. I mostly use cube steak. You then tenderize it and then bread it and fry.
Just for the record, Americans do eat brown gravy which is the standard. If you have mashed potatoes & gravy, the gravy will be brown. There is also Redeye gravy , white gravy as well as many regional & cultural gravies.
When I make a roast chicken or turkey with mashed potatoes the gravy is not brown. Turkey and baked ham gravy is a golden color unless you make red eye gravy with the ham. They are all good though!
Milk + Flour + meat drippings (and/or butter) + salt + pepper stirred up in a heated frying pan = white or milk gravy. White gravy w/ bits of already cooked sausage = sausage gravy. Most every Southerners will then add more black pepper and hot sauce to either one. Also, there is NO CHEESE in either one.
We have a bunch of different gravies here. We have the brown gravy you are used to but we also have the white sausage gravy you saw in this video, red-eye gravy, made with coffee and ham drippings and Thanksgiving gravy made with chicken stock, butter and flour, that we pour over turkey and dressing(or stuffing, both seasoned bread dishes).
Chicken fried steak is phenomenal, probably just had a bad one. They can really vary, from quality of the steak to the gravy.
I still can’t believe they eat EVERYTHING with a fork and knife. It’s a sandwich guys….pick it up 😂
When Sophie says I can't think of what my dream job is called and Aiden says stay at home girlfriend. Classic. Hilarious! Great content. Cheers!
With a number of southern dishes, it is an art of turning inexpensive ingredients into delicious, comforting food. For example, the country fried steak is cube steak. Cube steak is an inexpensive, less flavorful, tough cut of beef that is tenderized by pounding and cutting. By covering in a seasoned coating and frying it, a lot of flavor and texture are added. So yummy. Other delicious southern specialties come from the frugality and sometimes necessity of using every last scrap of food and not letting anything go to waste. For example gravies made from the left behind grease of cooked meats by adding flour, salt, pepper and either milk or water, or in the case of red eye gravy, using coffee.
That you see the sausage gravy as unappetizing points out the difference between American and British food tastes, because I look at that and my mouth starts watering.
Country Fried Steak is actually European in a sense. German and Austrian immigrants to Texas and Oklahoma c. 1838-1850 missed their Weiner Schnitzel and made this using tenderized, pounded flat Texas beef. And yes...German wiener schnitzel sometimes comes with white gravy.
Many many moons ago on the farm I can remember mom cooking like this. Harvest time was always like a festival, at least until all the grain is cut, the food was never simple and always the best you could ever remember having!
Gravy at its simplest is a sauce made from the drippings or juices of a meat and thickened. In the US we have tons of different gravy... including the gravy that Brits are used to.
It isn't steak as you know it, it is cube steak which is a touch cut that is tenderized (pounded out). It has a different taste and texture.
Firstly the steak in country fried steak isn't usually just a regular cut of steak...like strip steak. It's Cubed Steak, a cut that has been jacquarded to tenderize it. Hence why the texture is different. America has many version of gravy including the traditional brown kind. Because I hate the fact that Brits act as if we ONLY have white gravy. In this case its another version of white gravy-- sausage gravy. Made with ground sausage and milk, that we eat with breakfast dishes.
Also, with their idea that there should only be ONE type of gravy, it makes me think of someone that only has vanilla ice cream, thinking there's something wrong with other flavors of ice cream!
@@RogCBrand right, they need to branch out and add variety to their life. Love having multiple choices in my food, keeps things interesting. 😃
@@kikibigbangfan3540 Exactly! I have my favorite things, but I'd hate to only eat those day after day!
@@RogCBrand Great analogy!
Right. Brown gravy is actually much more common in the USA but in these videos they’re not going to accentuate something that Brits already have.
my granny made Biscuits and Gravy for me. I make Biscuits and Gravy for my grandkids.
The gravy is milk mixed with flour and some sausage crumble, it thickens up into the gravy and pour that over some buttery biscuits. It is an American Diner classic.
The vast majority of people do not have steak and eggs for breakfast. In fact, most Americans don’t eat breakfast at all. What you folks react to in terms of American breakfasts are generally treats, like a weekend breakfast with friends. Not everyday foods.
In the US a digestive biscuit might be considered a cracker rather than a cookie. Similar to a graham cracker.
Biscuits and gravy is not just the southern food, I eat biscuits and gravy all the way to the top northwest corner of the country. Washington and Oregon State.
I think they share the food with the crew too.
Can we appreciate the rock and roll music in the background in the restaurant?
Aidan, some advice: If you end up trying some clam chowder and don't like it, try it with hot sauce. Since you like spicy, it may make it a lot better for you.
Calling a tomato sauce like you would put on a pizza gravy is a very specific part of the population and very specific regionally. It's in Italian American communities and as a half Italian American myself but I was west coast born and raised, we don't call it that. Gravy is a thickened sauce made from the reaction with fat and a starch in a liquid. Typically made from meat drippings for the fat or oil content and flavor. White gravy is made exactly with the same technique as brown the difference is that brown gravy uses water as the liquid source and white gravy uses milk. Brown gravy is also brown because the drippings are from red meat typically beef. White gravy is made using chicken drippings or pork sausage drippings as is the case with biscuits and gravy. Flour is used for cloudier gravies and cornstarch is used for more clear gravies. Also, you can make a gravy using water with chicken drippings that's neither brown nor white but it's a mix. It's what the gravy looks like in a KFC restaurant.
Glad Olly got to try some real comfort food when he really needed it. Biscuits and gravy and creamed chipped beef on toast is so good🥰🥰
Gravy is any sauce that is made from the dripping of meat cooking. Brown roast gravy is made from the juice of the roast meat, so is sausage gravy. It does not have any cheese in it. It is basically the fat from the fried or cooked sausage meat, butter, flour, milk, salt and pepper. It is to die for! Don't knock something based on what you think it is and how it looks! You will miss out on a LOT of good food if you do that. You have to try it at least once in your life and it is super easy to make at home!
jelly = made only with fruit juice
jam = jelly with tiny bits of fruit pulp
preserves = jam with huge chunks of fruit
There are usually at least two more people with them on camera and audio equipment. They share their food with those people.
Cookies: Sweet butter based with flour and eggs
Crackers: savory, brittle, hard and usually baked
Chips: seasoned/salted fried veggies(usually potatoes)
Remember: They usually have 2 camera guys with them getting fed, too.
Biscuits and gravy:
Sausage gravy is white pepper/country gravy with sausage added during prep. Poured over fat buttery biscuits split. Comes in a half(1 biscuit)and a full(2 biscuits) or a half and half(1 biscuit and the other half crispy hashbrowns).
Coutry fried steak is steak pounded flat and breaded in a pepper breading, then deep fried. Then country gravy/pepper gravy poured on top. You can use pork or chicken for the meat as well. The breading is crispy. You can make it into a sandwich which is fantastic.
I worked for decades in restaurants that serve dinner and breakfast all day and night. I also worked the breakfast only sunday shift thats packed with a line all day.
Jelly is like a jello constancy, jam is more loose and spreadable from the jar.
I was so distracted by the server shouting "OPRAH!?" at 13:44 lol. Someone's got the right idea for a dream job haha
Just to be clear if you just said “gravy” to an American they are going to think of the brown gravy you think of. But if you say “biscuits and gravy” they will think of the white country/sausage gravy.
It’s basically a béchamel but with sausage. You add the flour and butter after you cook the meat to make the roux and get all that fatty sausage flavor then add the milk and seasoning of course. Pour it over a buttery biscuit and it is heaven in earth.
Also steak and eggs is not a daily standard American breakfast. It’s a weekend thing or going out to brunch thing. But yes you are right it would definitely be on the breakfast menu at many restaurants.
It's cubed steak. Thinly sliced beef pounded with a meat tenderizer then battered and deep fried
In America, there are actually two kinds of clam chowder, created in two different regions:
-New England Clam Chowder is a cream-based thick soup, almost a stew. It contains clams, potatoes, celery, and maybe onions. Mostly it looks like a white 'gravy'.
-Manhattan Clam Chowder is a tomato-based thinner vegetable soup. It contains clams, green beans, sweet corn, peas, celery, and onions. Some recipes include bits of ham, some have tomato bits, but all have a soup base of tomato puree.
I don't know how other countries haven't made American Biscuits at some point even if by accident. It's mostly flour and water.
The maple syrup/biscuit/fried chicken combo is 🔥 too
Biscuits are just flour, shortening or sometimes butter, and buttermilk. Gravy is sausage grease, flour and milk, sometimes with other ingredients added
The reason it’s white is from the milk and flour! The sausage is just broke up breakfast sausage! Really easy to make and fast belly filler for a long hard day! The steak it beaten with a meat tenderizer then just fried like you would chicken! Great reaction and video!
"Stripper" 🤣🤣🤣... made me spit out my supper on that one 🤣🤣... perfect timing
Gravy for biscuits and gravy is sometimes also called milk gravy or white milk gravy, because the basic ingredients are all purpose white flour and milk, salt and pepper. It is usually made in the same pan the the sausage ( a spicy breakfast sausage) has been cooked in, so you get bits and pieces and a tiny bit of the fat from the sausage into the gravy as it boils and thickens. When the gravy is done and ready, the sausage is crumbled into chunks...some make the chunks to small...I like them about the size of a marble...and mixed in with the white milk gravy. Then it's ready to spoon over a nice homemade biscuit!
The potatoes you are talking about with American breakfast are called various names but most commonly "home fries" and they should be crunchy on the outside and softer on the inside--good with ketchup and horse radish (or just ketchup).
You talking about hash browns?
Hash browns is what I think she's talking about. They come shredded or cubed.
What you must understand is that the steak they use isn't a top quality cut like a ribeye or porterhouse such as you would have at a steakhouse but something like cube steak which is tenderized before it's breaded and fried. Also there is no cheese in white gravy.
Twisted Root Burger here gives you a famous persons name when you order and that's what they call out.
Calling out your dream job for your order is not the norm. There are very trendy specific restaurants that may do something wacky like that, but definitely not the norm
white gravy most of the time is sausage gravy with milk flower salt its pretty tasty
the breaded steak is good with plane white gravy on it and biscuits on the side to dip into the gravy
Gravy is my favorite beverage!!! 😋😃
Gravy can be made for any type of meat.......you can make any of them with milk added to them...... in my family we just call it milk gravy.......so if we fry chicken and use milk to make the gravy (best gravy on the planet, by the way) we call it milk or country chicken gravy. If you make it without the milk, it's chicken gravy.
Thank you again. Another great Jolly video! Not a big Clam Cowder fan myself.
So easy to make and soooo good. I don't eat it too often. It's a heart stopper. And... chicken fried steak,; another heart stopper, but very good.
American from the East coat here, I love the boys I watch them allll the time Korean Englishman is a joy to binge. Biscuits and Gravy is something you want in the winter or on a cold or rainy day, they are super savory and it’s a lot more common in the south but over the last few years it’s made it’s way into more brunch places around the north.
I think using the term "Gravy" for sauce is more of an Italian origin then general American. I grew up in the 80's and here in America "Gravy" was always known as the liquidy brown sauce you put on mash potatoes or turkey. It wasn't until I ate over a friends house as a teen that I first experienced his partly Italian family ask me if I wanted more "gravy" on my pasta. Yes, more tomato sauce is what they were talking about. By the 90's you had Cracker Barrel chains going up and some Bob Evan's restraunts who really started to popularize the concept of white gravy. Even though I'm sure southerns probably always had this around.
Where are u from that white gravy wasn't popular, cause I'm from Cali and it is everywhere and I ate it all the time growing up and so did everyone I know , but then again Cali was built by southerners .
@@bigdaddyc4471 New Jersey
The reason why you don't understand Biscuits and Gravy is because when biscuit is mentioned your English/British mind immediately goes to sweet biscuit, which is the furthest from what this is and when you hear gravy you immediately think of brown gravy that you would put on mashed potatoes or a roast, which again, is the furthest thing from what this gravy tastes like. The biscuit is not sweet at all, it's a little salty and buttery flavored. This type of sausage gravy is nothing like you can think of. Suggestion - look up the ingredients, make it, try it - then decide.
And no, it's not a cheese sauce and it's not like fondu --again, because it's so foreign to you you can't get a true understanding of how it tastes. Again, please look up the ingredients, order the items from the US, make it and then decide
There's jelly, jam and preserves moving from thin to thick.