Josh is smart, he chose a topic that would guarantee a bunch of comments from people arguing over their state's results. Well played Josh, well played, the algorithm shall reward you.
He'd be even smarter if he followed this up with a video recipe for Grilled Stickies. There's hardly any of these on RUclips and none of decent quality. Those videos are already swarmed by his fans looking for a good recipe.
@@FatherAxeKeeper That's because it is a culinary mish mash that doesn't work together. It's like if Loco Moco tried to add something crunchy to it. It is a texture issue and also the canned chili used in the dinner setting just has no redeeming flavors. If you want something like that do crispy hash browns with a beef patty, egg, and cheese, topped with a beef and onion gravy. you don't get the mushy beans and metallic canned chili flavor but all the elements are still there just elevated to make them on par with some of the more iconic dishes.
@@trevdogg503 Exactly. But I would say brekky in HI is either super unhealthy or healthy AF. Spam, eggs rice and furikake, or a fruit smoothie. Loco moco is mid day plate lunch for fat Samoan mokes.
As someone who moved to Iowa 8 months ago, this has to be something you grow up with to think tastes that good. When I tried it I had decent expectations and it failed all of them.
The Floridians that put just Cuban bread (not even buttered & pressed) over pastelitos, croquetas, or any traditional southern dish disappoint me, they set us up for failure😂
Michigander here. I have no idea why we would have chosen pasties (Pah-sties, like the A sound in cat) as a breakfast food. They were lunch foods for miners in the UP because they were dry and easy to hold. I can't think of a breakfast food that is obviously "Michigan", but we definitely do apple cider donuts and cider during fall.
I feel like for us it’s that coney plate with omelette, bell pepper onion hash browns and either bacon ham or sausage. I seen some people make it at home too
I’m from MI as well and pasties are really a northern and UP lunch or dinner nowadays. I feel like cider and donuts is solid but I’ve never seen it on a menu for breakfast. Every cider mill has it and it’s amazing. It’s lame but I feel like eggs, bacon/sausage, hash browns, and coffee are the unifying elements on all menus and it’s ordered the most.
@@matthewisrail Exactly, a good coney breakfast is classic, but you could get something similar at a Waffle House in the south, you know? But you're right, that's my go-to breakfast, in general.
Cider donuts from Uncle John's Cider Mill are just donuts with enough apple flavor in them that they taste as if they may have been stored downwind of an apple for a minute or two. They're just mediocre donuts. Their cider is some of the best around though.
As a MA resident. I am genuinely disappointed that the viewer base here chose Dunkin Donuts as our "top" breakfast, when literally any local donut place in the state is 20x better than them. Should also note that Dunkin doesn't even freshly fry their donuts anymore. They're all factory produced now. It actually blows.
As another MA resident I completely agree. My first reaction to hearing Dunkin Donuts was confusion followed by immediate disappointment. Boston cream pie (although it’s more of a dessert) or a cranberry muffin would have been better choices.
I grew up on biscuits and gravy. You absolutely do not put the top of the biscuit over the bottom. You halve the biscuit, pour the gravy over both halves. And btw, you fry up the bacon, or sausage, or streak of lean, or salted pork and put it on the side, then make up the white or brown gravy in the grease.
I like my sausage gravy with plenty of sausage inside, and yes split the biscuit and serve it side by side with tons of delicious gravy on top:) And those biscuits look crappy:(
Exactly. Biscuits and gravy is probably the most popular breakfast in Indiana. What you described is how we eat it here. I'm a Hoosier, and I've never eaten fried mush for breakfast or any other meal.
Utahn here, what we call "scones" is really just Navajo fry bread (I have no idea when calling it "scone" became a thing). We roll it out really flat, fry it, and then top it with honeybutter. I don't know why the recipe you used calls for powdered sugar, which I agree just makes it a worse beignet. But with honey butter it is divine. When my family would go camping, we would make a huge batch of fry bread and have it with chili and salsa (Navajo tacos) for dinner and then have more fry bread with honeybutter as a dessert. Edit: after some quick googling, it seems that Mormon settlers who came from Britain imitated Native fry bread while traveling west and took to calling it "scone" since it was the closest equivalent they could think of.
Right? If you don't have it with honey butter, you didn't even try to do it right. I also love them as Navajo tacos. There is a little cafe in Bluff (southeastern Utah) that makes all kinds of dishes with their fry bread that are really good. My son's favorite is their fry bread pizza.
It’s even more wild they are fine with South Dakota fry bread but had issue with Utah scones. They are basically the same thing but with different leavening.
yup, he didnt do enough research for utah. a utah scone aka navajo fry bread is not even breakfast. my experience of being in utah, most people ate breakfast burritos, breakfast sandwiches or kolaches for breakfast.
That makes sense... I was going to say, I've never heard of it made like they had it. Being from Utah I've never had a scone made his way, with powdered sugar and honey... But fry bread and honey butter... Yes many times.
As an Idahoan… Is loaded hash browns not a thing everywhere? Just such a staple of my life I figured everyone would mix potatoes with other toppings. With that said, quintessential Idaho breakfast is Huckleberry French Toast. Huckleberries are an Idaho delicacy and in a stuffed crunch toast is what many of the local diners serve during huckleberry season
Maryland native here. Breakfast, lunch or dinner, you can pretty much guarantee, crab cakes are going to being involved when it comes to voting for a number one dish. Johsua thanks for the shout out. Your friend Hanes, needs help.
I think the crab cakes Benedict and the loco moco win! We make both at home. The crab cake Benedict is usually what my chef husband makes on Mother’s Day and I make loco moco to eat at my desk at work! But I use seasoned ground beef instead. Just a bit easier
@@jrf201077 Yea I find it absolutely wild, that something that is essentially fried cake won... I´m European, most of what appeared here would never be even categorized as ´´breakfast´´
Lived in Colorado my whole life... Breakfast burritos are not typically smoothed in queso. In fact I'd argue the most common way to eat breakfast burritos here is to-go wrapped in foil.
Bruhhhhh, i said the same too. The way it was represented here is more like dinner than breakfast. If I wanted extra green chili, id ask for a little cup on the side. Also, Shoutouts to anyone reading this from the Springs 🎉
@@Mark-v9massuming he made the vast majority of these dishes himself he cooked around 45 meals. If you give a VERY generous time of 10 minutes for each meal (which most of them definitely took longer than) you'd get 450 minutes or 7.5 hours of cooking. As a very conservative estimate, 7.5 hours of cooking, plus recording, editing etc is not low effort at all
Minnesotan here - each recipe is different. Some are more dense with more bread and some are lighter. I put goat cheese in mine and it’s fluffy with the tart flavor, definitely a favorite.
former dunkin employee here: basically we'd get a certain amount of donuts around 4-5 am that stay on the display case until they get sold or we have to close the store, then we would have to trash the majority that didn't sell. sometimes some items like the bagels or muffins would stay on the shelfs till the next day. and yes i have seen numerous flys/bugs on donuts
Yeah I can confirm we'd save the muffins I guess they were too valuable to toss but its pretty disgusting. There was usually dozens of donuts left over, people don't really order them anymore, and the crumbs from the pastries would fall onto the ground and attract ants underneath the display. Working in the summer with no air conditioning as well you can see the potential health hazards there.
Cuban here! The cuban toast is made by cutting the bread down lengthwise, slathering butter and putting it in the cuban sandwhich press. The bread ends up like a thick cardboad, crispy on the outside and tender and buttery on the inside. While its hot/cooling down, you split it up and dip the bread into the cuban coffee (with the sugar foam) and milk!
Yes, this! First of all, that bread was definitely _not_ Cuban bread. And then yeah, the preparation is to butter it up and put it on the press. Absolutely delicious.
So they really set us up. That sounds delicious. Or and other real FL dish. Like bread and butter ?!? Where are these people he’s getting his information from?!?
Just to note, the salmon needed to be smoked for the washington breakfast, not lox, its a subtle difference but its all textural so I'm sure you would appreciate it.
Right?? Lox is cold smoked salmon, and we typically use a hot smoked salmon. It's very fair to say they have a different taste and texture. Kinda disappointed he didn't know that 😕
THANK YOU! He didn’t even try with that egg bake! And then he took out the torch to make the chilaquiles?? He practically dumped a whole loaf of bread in that thing and most of the time they’re made with no bread at all. I’m shocked because usually he likes to elevate the things he makes instead of just yeeting a few ingredients into a dish
Everyone from Wisconsin knows our signature breakfast is a Bloody Mary not a Kringle. Kringles are reserved for the holiday season and elementary school fundraisers.
@@one-eyepadidally8449 our bloody Mary’s have bacon, burgers, skewers with sausage and cheese, peppers, grilled cheese, and more. Our bloody Mary’s can be near 4k calories for one drink
Many people where I live associate breakfast pizza with Casey's where they use nacho cheese as the sauce, so I'd bet that influences peoples perception of it
Ohioan here: goetta (GET-uh) is rarely eaten by itself. Usually on a breakfast sandwich. Either way, the crisp on the outside is make-or-break for me. One of my local favorites does it on brioche with arugula, green apple, an egg, and a spicy/tangy house sauce. 10/10
I was surprised they liked it as much as they did with it being all limp and poorly browned(imo). Thin coins of goeta cooked extra crispy with some eggs and hash browns is my favorite way to make it
No, literally thoo!! And saying that claiming donuts is an unfair advantage, but not saying anything about one state claiming one of the most widely known and accessible pastries? At least in America. Like, did Montana actually invent or even do something different with the cinnamon roll? I'm so confused
I'm 36. Lived in Indiana my ENTIRE life. I have lived in the country and in the city and had breakfast with young and old. I have NEVER heard of "fried mush," not even once, until just now. I do not think this was well chosen.
Was gonna say the same thing, as an Indiana native I've had biscuits and gravy the most of any breakfast good. That or doughnuts because of longs bakery (shout out to longs for killing it). I've never heard of fried mush in my life
Same 40 years in Indiana and never heard of "fried mush". Even Google doesn't have this listed anywhere as a breakfast food in Indiana. As far as food in general it would be pork/chicken tenderloin.
Being from the south it's crazy to me that people have never had biscuits and gravy before. I just thought it wasn't as regional as it is. Glad to see it getting some love and recognition from RUclips foodies lately.
As an Alaskan, I was shocked that reindeer sausage was not part of the lineup, it's practically in every breakfast restaurant and is our most unique item!
I literally couldn't think of anything it would have been besides that. Although, sourdough pancakes do make sense. I feel like his didn't look correct though.
not sure why they couldnt do bisctuits and gravy for multiple states. I'm from Kentucky and have never been to a diner that serves "hot brown", biscuits and gravy are super popular in KY but oh well
As someone born and raised in Az, only to move to Maryland in the last year. I can say, the food in both places are amazing and vastly different too. I’m glad they both got top 3
The key to a Maine Blueberry pancake is, wait for it: Wild Maine Blueberries. Clearly, the blueberries you used were not Wild Maine Blueberries which are petite, like a pea. They are much sweeter, naturally.
As someone from NJ, the breakfast of choice is: pork roll, egg, cheese, pepper, salt, ketchup, on an everything bagel. A Kaiser roll does not cut it UNLESS you have more than 5 slices of pork roll.
completely agree.. both times they've done pork roll they have done it completely wrong. it also hits different when you get it from a proper establishment... making it yourself is not the same whatsoever.
Lifelong Minnesotan here, and in 50+ years, I've never seen anyone put bread in their egg bake. Oh, and we don't call it casserole -- it's a hot dish! 😂
A small amount of bread is fine (my brother's wife's family from New Ulm puts a bit of bread in theirs and it's delicious), but there certainly shouldn't be more bread than eggs! Who made this recipe?
Over in the rest of the midwest, we do call it a casserole, and we do put bread in it (i.e., Michigan). These guys got a lot of regional things mixed up.
Yeah whoever did the research kinda fucked the video tbf… I’ve lived in Rhode Island my whole life and have heard about Johnny cakes a grand total of maybe 3 times including this video
I have no idea where the breakfast for Minnesota was found. Yes, we're known for casseroles/hotdish but I have never heard of an egg bake with both bread and hashbrowns, let alone cooked to a point where it looks like cheap bread pudding. MN is known for blueberry muffins, which is our state muffin, lefse, rice pudding, potato pancakes, potato sausage and mahnomin porridge which is made from our state grain, wild rice. FYI, lefse is often eaten like crepes, both sweet and savory. Its amazing with an egg cooked on top, some ham or bacon and a little cheese, rolled up and eaten hot. Any other egg bake would have been better than the boring, nasty looking one the was made to represent the state I grew up in, that I still call home. FYI, its also dependent on what culture you come from since MN has over 94,000 Hmong, a hispanic population of over 345,000 as well as Ojibwe and many other nationalities that makes up MN. Egg bakes are a stupid stereo type
Agreed. So tired of the representation for Minnesota in his video's. The people making the calls for Minnesota clearly aren't Minnesotan, otherwise they would know this stuff. I've had a lot of different egg bakes in my life from different family's and people and not a single one has ever used bread, and only a couple ever used hash browns. I don't expect egg bakes to be S tier but that was not an egg bake you would find in Minnesota.
I lived in Maine and owned a restaurant for eleven years. We made wicked blueberry pancakes but I hated them. A friend made me come to his house to pick fresh Maine blueberries. I cooked them in pancakes and my mind was blown. No other blueberries taste like Maine blueberries, swear to God. I have not eaten blueberries since I left Maine and probs never will again.
Yeah, those did not at all look like legit wild Maine berries. Those were all like uniform dyed blue. None that a just under ripe so they have some tartness. Pity.
Nobody from Massachusetts would actually choose Dunkin as a good breakfast. They haven't made their donuts in house in years now, everything is baked in central bakeries and sent out to be glazed/filled in house, so you always getting a slightly stale donut.
This felt like straight up Massachusetts slander, all the others got a home-made treatment and for Massachusetts they just go to a dunkin donuts? No one even eats their donuts anymore this isn't the old days when they were made fresh. Dunkin is just a coffee spot now.
the random “stop saying ‘chill-ah-quill-lays’” caught me off guard and i ugly laughed 🤣🤣 love when youtubers are naturally funny and don’t have to try that hard!
It’s safe to say I think Florida got done dirty. The Cuban breakfast of Cuban bread with butter was misinterpreted. The Cuban toast with butter is the Cuban bread smothered with butter then toasted in a panini press. And then the coffee is a cafe con leche which is sweetened and milky so that you can dump the toast in it.
Florida most definitely didn’t get the right interpretation. The “Cuban” bread they chose isn’t the right bread…it’s totally different here in Florida.
Agreed! And that was the worst looking Cuban bread I've ever seen. They could have done croquetas or even guava pastry or something. Even orange juice would have been a better choice! 🤣🤣
For Maine~ you should have used low bush berries (the little ones), not the high bush (big berries). Low bush berries are tangy and have actual flavor.
Probably hard to find in Texas but you're right that they should be low bush. Now, I do actually grow high bush blueberries and they can be incredible, just that 95% of the time they suck in comparison when you get them from grocery stores.
The love for the fried Mush is much appreciated. Grew up in Ohio but my Dads side is from Indiana. Grandma always made mush at our summer family get together. I never appreciated it until I got older. That stuff is bangin
Yeah, I tend to love the Mexican-type concoctions. I LOVE avocados. But NOT with toast. Try this: DICE them, smother them with toasted sesame seeds, optionally hemp seeds, then put on a teaspoon (plus or minus) of COCONUT AMINOS. You can't imagine this, 'till you TRY it(!)
There's a lot of things you can say about the Hot Brown, but "dry" is not one of them. The plate is usually loaded with Mornay sauce and cheese, which was noticeably missing from the dish.
Plus they didn’t even do a BREAKFAST hot brown. Which is only different in the fact that they usually also have a runny egg on top. Either way, if your hot brown is dry, you made it wrong. Sad to see that the dish rating was mostly just a factor of poor execution :/
Looks like they ignorantly screwed up most of the breakfasts then had the nerve to rate them. They’re knocking state dishes because they don’t know how to follow directions.
@@algertman because thats... what people voted for? lmao. Alabama being just a sausage is on the people from Alabama that voted for it, not them for making it
Isn't the whole point of a pasty that you can keep it in your pocket and grab it by a corner with your coal covered hands for an easy workday lunch in the mines? Then you can throw the corner you were holding out.
Grilled stickies were invented at the Penn State Diner in State College. The diner is gone now but we can still buy grilled stickies in most of our grocery stores. It’s a great breakfast but, a grilled sticky with vanilla ice cream is heaven on a plate!
lol yeah I'm originally from NC and as soon as I saw it was claimed and Massachusetts did Dunkin we were going to be Krispy Kreme, but gravy biscuit is where it's at
I'm in NW Florida and honestly biscuits and sausage gravy is a very popular dish around here and not just for breakfast, I know lots of people that like eating breakfast for dinner. It's so good and now I'm kinda starting to crave some biscuits & gravy, even though it's like 1:50 am. 😊
Dunkin Donuts, with the exception of one store, does not fry their donuts daily. They are delievered to the stores frozen, where they are defrosted and then glazed, usually, in the very early morning. They are best eaten in the early morning, because by noon they are unsalvagably nasty. Support your local donut shop. Not dunkin. You don't need a 700 calorie drink that bad
I worked at one in upstate NY and every time someone raves about DD I tell them this. We have local shops all over that do make their donuts from scratch but people think Dunkin is good 😒 i will say though their jelly field donut holes are to die for 😂
As someone born, raised, and still unfortunately live in Ohio... I've never heard of this. The breakfast staple is literally just over easy eggs, toast, and bacon and or sausage. Simple yet effective
@@andyawesomeayer I'm from Dayton, about 45 mins above Cinci and I have never heard of it either. This might be super old school. I agree with Beans. Ohio food is pretty boring.
From NJ but live in the south now Everyone I’ve made Pork Roll for has loved it, every other video of people trying it has loved it. It’s a salty meat with crispy edges in a hard roll topped with cheese and eggs. I have no idea how they found the only three people on earth who don’t like it.
Saying pork roll is bad is just a war crime. Idk how not even one of them liked it. Shameful sandwich deserves an S. Looked like a skimpy sandwich needs another egg and should be on a bagel
As a Pennsylvanian, seeing the grilled sticky on here unlocked SOOOO many memories. I've only ever had it as a grilled sticky bun, but it was easily my favorite thing to get when going out for breakfast.
So many memories of breakfast with my Dad, this is a classic. Agree that I've only ever had it as a sticky-bun split in half and pan fried in butter though. Also, variants include a sticky bun topped with raisins or walnuts at some diners.
It's mainly a Western PA thing, made super popular by long-time diner chain called Eat 'N Park. Seriously, the chain is ancient. But after some deep dive research, it may have actually been invented by a diner on the campus of Penn State University. It also seems that diner closed down years ago. I am assuming the owners of Eat 'N Park are Penn State alumnus. Either way, you wanna try them? Come to Pittsburgh.
Maine: You put normal highbush blueberries ON TOP of plain pancakes. Put wild blueberries IN the pancake batter. Maybe try ployes (buckwheat pancake/crumpets) instead too.
As an Illinoisan, I have never once seen that pancake. Also, you don’t make breakfast pizza from scratch. It needs to come from a questionable Midwest gas station
Yeah, I'm from Illinois as well. What was that apple pancake? Maybe from a Bed and Breakfast in Galena or something I guess? I was expecting something like a breakfast horseshoe maybe.
I'm an Illinoisan and I tend to prefer the basic German Pancake form over the dutch baby with apples, but I didn't know the apple version was associated with Illinois. It is a big hit if you've ever gone to Walker Brothers. Only 7 locations, but has been around for 50 years. Walker brothers is a go-to when I return home.
@@minttjulep No, they smoke Gauleoises. Or Gitanes. The latter are only for real men though. Like seriously, if anyone ever offers you a Gitanes without filter, just lie and pretend you are non smoker lol.
Hoosier here. Lived there 19 years of my life never once have I had that fried mush. Our most popular breakfast by FAR is biscuits and gravy as well because who doesn’t love that
Ohio River Valley Hoosier for 35 yrs. Never had, saw, or heard of Fried Mush. I'm a sucker for B&G but IMO Fried Bologna, Eggs, and Cheese is my go to.
That and as a Northern Maine resident, there's a distinct lack of the REST of breakfast, being the Bacon, Corned Beef Hash, breakfast potatoes . . . . . Pancakes are just a single part of the entire glorious MASS that is a traditional Maine Farmer/Fisherman/Lumberman/Trucker's breakfast.
Fresh blueberries off the bush are possibly the best thing in the world. The first time I tried them, I was stupefied and could only come up with "they taste like the color blue" to describe them. They are NOT the same as the tiny little pucks you buy in the store. Plus you gotta mush a couple of those berries and get the juice in the batter. A little touch of cinnamon never hurt, either.
@@kimberlygodwin4328 My parent's front yard is dozens of miles away from prime blueberry flat territory, in Northern Maine (50 some miles to the west of the property in the Katahdin range, or about 500 miles to the south of the property in the Belfast region flats, on average) but on year, randomly, a blueberry bush started sprouting in the front acreage, near the tree-line. Nearest we can figure, either a bird with a tum full of berries flew over and donated some seed, OR a bear had found it's way from the Kahtadin area over, looking for a new range, and similarly 'donated' the seeds. Either way, we were forever grateful as our front yard went from just Wild Strawberries, to blueberries, strawberries, apples and rhubarb in a single season. If it wasn't for the hard snows, I'd still miss living there.
Exactly, and those look store bought. Who in the world is eating room temp store bought apple cider donuts. That’s like eating an uncooked brown sugar pop tart.
As a fellow Josh, I can say without equivocation that you are one of my favorite chefs and one of my favorite RUclipsrs, but to not have biscuits and gravy as an S-Tier Breakfast is sacrilegious.
Yah if I ate any of those sweet breakfasts I'd just fall asleep an hour later. I'd rather have something that is a bit more balanced with a protein, fat and carbs and not just carbs.
Delaware: Josh if you make scrapple more like the ‘fried’ mush it will be more pleasant experience. My grandmother grew up with that and passed the recipe to me. Basically equal parts of boiling pork drippings/broth, shredded pork leftovers and cornmeal (season with Bell Seasoning and Black Pepper). Cook on a stove until bubbling and then cool in a breadpan. Slice and fry. I usually top with syrup.
Are you suggesting making scrapple at home? Never heard of this; scrapple is typically organ meat (mostly liver?) ground up at a factory and sold in stores in a tub.
I make it on a flat top sliced about a 1/4 inch thick and let it slowing cook on each side only flip once I would suggest 10 to 15 minutes each side! Nobody like mushy scrapple!
@@jtgrube1985 I do like mine to be slightly thicker with a somewhat soft inside, but it should absolutely be crispy on the outside. Of course, part of the reason is because I prefer it as part of a breakfast sandwich
Fried Mush? I've lived in a rural farming community in Indiana my whole life, & I've never even heard of it. I don't know how you conducted these polls, but I can guarantee you a vast majority of people from Indiana would says Biscuits & Gravy or a Farmers Skillet would best represent our breakfast.
Hoosier for life and asked the house of 8 if anyone had even heard of Fried Mush. Not a single Indiana citizen had even heard of it. 😂 I am with Jarrod , Biscuit & Gravy or Farmer Skillet.
I'd argue Rise n Roll's crack donuts (Cinnamon and Caramel donut holes) would be a better representation of Indiana than Fried Mush. If not that then biscuits and gravy or chicken fried steak. Never heard of Fried Mush before this video, lived in Indiana my whole life.
I've only heard of fried mush like once or twice from a grandparent, but I've never had it before. Our breakfasts were always eggs, bacon/sausage, and toast or good ol' B's&G's.
from michigan here 👋 we love that the u.p. is representing michigan strongly (pasties got an a tier rating in the other dish video), BUT also i hope everyone understands that the u.p is drastically different from the l.p.!! if you ever go there, it’s like stepping back in time. they have their own culture even. i think that if the u.p. & l.p. were separated, maybe apple crisp would have won michigan
Ohhh Joshua, bless your heart. In Alabama, we don't just eat a pile of Conecuh by itself. We eat it with grits. The spiciness and fat from the sausage helps provide extra flavor for the grits. Use stone ground grits for best texture.
Yeah i thought it was super weird just on a plate. im like where's the cheese grits? On or with something at least a fried egg or cut lengthwise on a biscuit 😅
As a Montana, I completely agree. We are known for our huckleberries and his desert didn't even have any in them. Huckleberry Crepes would be my number one for Montana. If you go to Stella's in Billings Montana and get theirs its so worth it
Hey Josh I've always loved cooking and have been a subscriber for a long time. Recently I took your advice and started working in the culinary industry. It was a real leap of faith but so far I have loved every minute of it. I am so grateful for you because without your advice I may not have done it. Thank you so much!
Okay as a proud new Englander and someone who was raised in CT, you can’t just eat ANY apple cider donut and think you’ve had an experience representative of eating a good apple cider donut. You need to go to a local farm store and get it fresh still hot and crispy from the fryer and only then is it the most amazing donut you’ve ever had
Upstate New Yorker here, and I 100% agree. They have a shelf life of about 15 minutes, but what a life it is! The light, crispiness from the fryer/granulated sugar, met with the soft, slightly chewy interior, and a responsible balance of apple-flavor undertones is something to behold. Thanks for calling this point out! Way to be, Josh - you even get this non foodie excited about food. Keep up the good work!
Every time they do apple cider donuts it is cold and all I can think of is how sad that is like having fried dough you bought from the fair, brought home to cool, then ate. You are missing out on 90% of what makes it good
i agree, my states food was pizza but they didn’t even fly 5,000 miles to italy to get the freshest ingredients known to man!?!?! if you have to go on some disney movie adventure just to eat the food then both you and your food are a joke.
@@maso4xx I think you should, while the rest of us enjoy this friendly conversation that you turned weirdly personal. I’ll take a coffee, too, while you’re at it - black, with two ice cubes at the bottom to cool it off.
There is a Mexican restaurant here in South Carolina does tequila's on the menu not at some breakfast no eggs they put pulled pork or pulled beef it is amazing and it is served with either rice or beans or both
Chilaquiles is a staple in Illinois as well. With a large Mexican American community and amazing restaurants in and around Chicago Chilaquiles are always amazing here.
I'm a New Mexican born and raised. We have similar cuisines because of proxy. However we use our NM grown Chile red or green and a lot of cheese. That's the difference
@@justhereforthecookies8129 It's cool how we have different approaches to the same dish! I'd say the biggest difference is the use of cheddar cheese, and the addition of beans. Also, here in Mexico we make a molcajete sauce with roasted smashed tomatoes, chile jalapeño (or sierreño) and onions. But even that can change in different states inside Mexico. Chilaquiles are pretty much the same dish as the one showed in this video
@@108108qwerty Like that was what you judge our huevos rancheros on? A dry tortilla with a tiny dash of chile (he totally spells it with an i). Dude probably googled a recipe without realizing that our NM versions of classic Mexican dishes can be very different. Single stack or rolled please and if I can see my tortillas or even my plate, there's not enough chile.
For clarification, a Utah scone is usually topped with honey butter, not honey and powdered sugar. They're also generally much larger in size than the ones Josh made. If anyone is ever in Northern Utah, you should visit a restaurant named Sills. They have amazing Utah scones as well as a plethora of other amazing dishes. Everything is delicious.
As an Oregonian, I mostly agree. Marionberries are just a bunch of seeds. That said, a tough part about some of our signature ingredients is how they don't transport well. For example, Oregon strawberries are hands down the best strawberries I've ever had, but they are quite fragile and turn to mush within like 2-3 days, so you're only going to find them at local farmer's markets
Also there are so many hazelnut pancakes and French toast at Oregon restaurants-hazelnuts grown in Oregon. Obviously the marionberry dish they chose wasn’t made or picked by an Oregonian
As a native Czech person, I can guarantee the actual kolaches you can get in Czechia look, and probably taste, very little like those you get in Nebraska. If you ever stop by our homeland, do not hesitate to try an authentic Czech "koláč"!
As a Nebraskan, unless I am eating a Kolache as a breakfast dessert before church, which I genuinely hate dessert, I am having a country fried steak and eggs with corned beef hash with a bunch of sausage gravy.
The ones in Texas were brought over by Czechs in the German/Czech area here and they look morning like this is the video. And the bread is much better looking too
@mshea093 I'm from Oshkosh and yeah I definitely only see them for like school fundraising and maybe the boys and girls club. But I am pretty sure in my 28 years of life, I've had one kringle 😅 now a door county cherry Danish on the other hand... I could eat that anyday.
Maybe it's not all of Wisconsin. I had a colleague who grew up in Racine. We drove through the area while we were in grad school together and she had us try it. We got Kringle at the GAS STATION (and yes I know that's where they make the Kringle). I doubt it would be that easy to buy if it was only popular in December. We were in school in Minnesota and I definitely remember seeing Kringle at the supermarket year round, lots of different flavors. This was twenty years ago, so maybe it's different now. I no longer live in the midwest but I definitely get Kringle from Trader Joes when it's available and I will occasionally eat it with my regular breakfast as a special treat.
Breakfast pizza has to be made right. And that crust wasn’t. 4:55 use and try different crusts and if all else fails, give it your own spin like your series.
I just tried the Grilled Sticky. The Ye Old Diner is closed but fortunately our local Giant grocery store had them. I sautéed a few pieces in butter. Wow!! It was HEAVENLY!!! This is now is one my favorites. Thank you for recommending. ❤😂
Nebraskan here-- my great aunt is Czech and makes the most amazing kolaches. I will defend her honor and the honor of the sacred kolache any day. It's delicious, no matter what you say! (P.S. please take this in light hearted spirit of fun as I have taken your video and rankings. Thanks for sharing and I'd say you captured each state rather well :) )
Who in the world said only Conecuh sausage for AL breakfast? No grits? No eggs? No bacon? No biscuits and gravy? Somebody misrepresented us and it's almost offensive. Bless their darling little heart😔
Absolutely agree, Mississippi's biscuit and gravy is just as prevalent in Alabama. That said, I appreciate that it was specifically Conecuh sausage, though no one is eating sausage all by itself. I suppose they could have had it with some cheese grits, and maybe add some Tony's seasoning (they aren't wrong that Alabama's go to breakfast items are kinda boring)
While house hunting for a cross-country move to Alabama after a lifetime on the West Coast, we stopped for my first ever Waffle House visit, and I decided to try grits for the first time. And then I made a cardinal mistake, when the nice lady asked how I wanted them. I said: "I don't know, what would you recommend?" Apparently sweet vs cheesy grits is akin to Coke vs Pepsi and people who eat/work in Waffle House have Very Strong Opinions.
I totally agree, the guy totally missed what an Alabama breakfast is like! His little heart should be blessed a thousand times. Most people don’t even eat Conecuh sausage that much anyway, it’s either regular pork sausage links or patties. Yes, grits, eggs, bacon, biscuits and gravy too.
Montanan here and couldn't even start to count how many breakfast cinnamon rolls I have had. Pure staple of my childhood and still rock it to this day for a special morning.
And see, I didnt really get it. I would've thought just your standard eggs, toast, and whatever sausage you had in the deep freeze. But then again, I do like Wheat bakery.
Dude didn't see this, but I said the same thing. This is a dinner food, but even still it'd be with biscuits and egg. Born and raised in AL and several other dishes on this list are way more common here like biscuits and gravy, or chocolate gravy, pancakes, hell just toast and eggs is more common than Conecah for breakfast
Being a mainer , I know you can not compare something made with bland, big blueberries , to something made with actual wild maine blueberries. Completely different . If you’ve never had Maine blueberries , add it to the bucket list ! 😁
i lived in WA for 90% of my life and i have never eaten a salmon eggs benedict. mind you, i have worked in restaurants and hated making poached eggs when youre slammed so i have hated for anything that uses them. but rarely do i eat salmon for breakfast. now dungie crab and eggs into any breakfast, thats an S tier breakfast.
Pretty common restaurant breakfast. There’s really not much else we could claim is ours. Especially since the most common breakfast ordered in Washington is actually biscuits and gravy, even if it’s never better than “edible”.
I'm from the East side of WA, so for me it's a bit different. It's common, especially on a Sunday, to make what we call "Spokane Sunshine." It's a whole meal of a tall mug of coffee, some rye toast with huckleberry jam, and ~40g of crack cocaine mixed in with gunpowder and hatred.
@@TheBuddyCassius I’m in the Tacoma/Seattle area and there’s honestly no shortage of good biscuits and gravy over here. In my experience it’s either those or breakfast burritos people ate. WA is weird every city is very different.
I was legit shocked that we won lmao. I love grilled stickies. But we're never really recognized for our food unless it's gross like scrapple or a novelty like shoofly pie or Primanti's. And I guess cheese steaks. Grilled stickies a la mode from Eat n Park is amazing drunk food
Alabama resident here. Conecuh sausage (CUH-neck-UH) absolutely deserves to be our state breakfast. I always buy the spicy Conecuh sausage. Maybe that would give Josh more of that flavor he was wanting. I like to butterfly cut them in half and have it on a sausage egg and cheese biscuit, but they’re also just good in a hotdog bun or put in anything that you’d add smoked sausage as an ingredient. It’s still an S-tier for us!!!
Florida should’ve been Cuban TOAST. A loaf of Cuban bread cut in half with an ungodly amount of butter in between. Panini press until butter is melted and outside is crispy. If you wanna be really crazy, add fried sweet plantains to the buttered bread and panini it. Serve with a side of Cuban coffee. Would’ve easily been at least B tier.
0:34 Tennessee
1:07 Hawaii
2:28 Mississippi
3:06 South Carolina
3:45 Wisconsin
4:18 Iowa
4:55 Montana
5:27 Indiana
6:12 Nevada
7:14 North Dakota
7:44 Maine
8:02 Nebraska
8:33 Kansas
8:54 Maryland
9:41 West Virginia
10:03 Rhode Island
10:44 Idaho
11:24 Connecticut
11:59 Alaska
12:24 Arkansas
12:57 Delaware
13:43 Oregon
14:23 Wyoming
14:43 Massachusetts
15:45 Minnesota
16:10 New Mexico
16:46 Michigan
17:33 Arizona
18:42 Kentucky
19:16 Missouri
19:58 Oklahoma
20:38 Georgia
21:09 Virginia
21:50 Louisiana
22:43 Alabama
23:17 Illinois
23:43 Vermont
24:21 New Hampshire
24:55 Utah
25:42 Pennsylvania
26:21 Washington
27:02 Colorado
27:50 South Dakota
28:13 North Carolina
29:22 Ohio
30:22 New York
31:19 Florida
31:55 Texas
32:41 New Jersey
33:16 California
34:04 S Tier Showdown
36:14 Overall Winner
Can this be pinned 🎉 thanks 🐐
Deserving of a pin
W comment thanks
youre amazing
Bless you 🙏
Josh is smart, he chose a topic that would guarantee a bunch of comments from people arguing over their state's results. Well played Josh, well played, the algorithm shall reward you.
Yep, I’ve lived in 6 of the states represented here and they were all done dirty besides Maryland.
how he ranked the missouri dish so low but gave a loaf of cake the top tier was crazy.
He'd be even smarter if he followed this up with a video recipe for Grilled Stickies. There's hardly any of these on RUclips and none of decent quality. Those videos are already swarmed by his fans looking for a good recipe.
Every single one of these videos is rage bait lol.
@@FatherAxeKeeper That's because it is a culinary mish mash that doesn't work together. It's like if Loco Moco tried to add something crunchy to it. It is a texture issue and also the canned chili used in the dinner setting just has no redeeming flavors. If you want something like that do crispy hash browns with a beef patty, egg, and cheese, topped with a beef and onion gravy. you don't get the mushy beans and metallic canned chili flavor but all the elements are still there just elevated to make them on par with some of the more iconic dishes.
Re: Hawaii, tourists eat loco moco for breakfast, locals eat it for lunch or dinner. Breakfast is spam/eggs/rice or Portuguese sausage/eggs/rice.
umm, I ate it at the UH cafeteria for breakfast. I had to cut back though because I was gaining too much weight.
Spam & eggs would’ve been more accurate, loco moco more popular
@@trevdogg503 Exactly. But I would say brekky in HI is either super unhealthy or healthy AF. Spam, eggs rice and furikake, or a fruit smoothie. Loco moco is mid day plate lunch for fat Samoan mokes.
Yeah, I’ve never heard of loco moco for breakfast. I’ve only every had it as a dinner.
God, spam, eggs, and rice just sounds nice for breakfast.
Florida here. the purpose of the cuban bread is to slightly slow the absorption of the cuban coffee so you dont have a heart attack
You don’t make breakfast pizza at home. You acquire breakfast pizza at Casey’s.
This is the FUCKIN way brother.
As someone who moved to Iowa 8 months ago, this has to be something you grow up with to think tastes that good. When I tried it I had decent expectations and it failed all of them.
You misspelled Kwik Trip
im from indiana and i concur
@@tayloroleson you mean QT right?
The Floridians that put just Cuban bread (not even buttered & pressed) over pastelitos, croquetas, or any traditional southern dish disappoint me, they set us up for failure😂
This was borderline disrespectful.
I honestly think he didn't do any real reaserch on a Florida breakfast. We have literal feast out here. But aye is what it is.
They did Florida so dirty. I expected a breakfast cuban or at least cuban toast, pressed. Not slices of [french] bread.
We really got screwed, wtf were these people thinking? Who would vote for that?
I can see the crowd from the Villages voted for our Florida meal. Always afraid of anything seasoned 😔
Michigander here. I have no idea why we would have chosen pasties (Pah-sties, like the A sound in cat) as a breakfast food. They were lunch foods for miners in the UP because they were dry and easy to hold. I can't think of a breakfast food that is obviously "Michigan", but we definitely do apple cider donuts and cider during fall.
I feel like for us it’s that coney plate with omelette, bell pepper onion hash browns and either bacon ham or sausage. I seen some people make it at home too
I’m from MI as well and pasties are really a northern and UP lunch or dinner nowadays. I feel like cider and donuts is solid but I’ve never seen it on a menu for breakfast. Every cider mill has it and it’s amazing. It’s lame but I feel like eggs, bacon/sausage, hash browns, and coffee are the unifying elements on all menus and it’s ordered the most.
@@matthewisrail Exactly, a good coney breakfast is classic, but you could get something similar at a Waffle House in the south, you know? But you're right, that's my go-to breakfast, in general.
You’re so right!! He shoulda done a western omelette with hashbrowns and stuff. A real coney classic
Cider donuts from Uncle John's Cider Mill are just donuts with enough apple flavor in them that they taste as if they may have been stored downwind of an apple for a minute or two. They're just mediocre donuts. Their cider is some of the best around though.
The correct way to breakfast pizza is sausage gravy as the sauce, mix of Mozz and “Fiesta Blend” shredded cheese and bacon and eggs as the toppings
As a MA resident. I am genuinely disappointed that the viewer base here chose Dunkin Donuts as our "top" breakfast, when literally any local donut place in the state is 20x better than them.
Should also note that Dunkin doesn't even freshly fry their donuts anymore. They're all factory produced now. It actually blows.
I thought for sure it was gonna be Irish hash 😭
As another MA resident I completely agree. My first reaction to hearing Dunkin Donuts was confusion followed by immediate disappointment. Boston cream pie (although it’s more of a dessert) or a cranberry muffin would have been better choices.
Your grievance is legit, MA
Dunkins is the only "Massachusetts" breakfast I've had unless you count something like NE-style hashbrowns
We clearly meant iced coffee and not the donuts
I grew up on biscuits and gravy. You absolutely do not put the top of the biscuit over the bottom. You halve the biscuit, pour the gravy over both halves. And btw, you fry up the bacon, or sausage, or streak of lean, or salted pork and put it on the side, then make up the white or brown gravy in the grease.
This is the correct way. My Appalachian grandmother does it this way and it's to die for.
Yeah, that was weird. They made, like, a gravy sandwich, haha!
I like my sausage gravy with plenty of sausage inside, and yes split the biscuit and serve it side by side with tons of delicious gravy on top:) And those biscuits look crappy:(
Would this change the flavour though?
Exactly. Biscuits and gravy is probably the most popular breakfast in Indiana. What you described is how we eat it here. I'm a Hoosier, and I've never eaten fried mush for breakfast or any other meal.
Utahn here, what we call "scones" is really just Navajo fry bread (I have no idea when calling it "scone" became a thing). We roll it out really flat, fry it, and then top it with honeybutter. I don't know why the recipe you used calls for powdered sugar, which I agree just makes it a worse beignet. But with honey butter it is divine. When my family would go camping, we would make a huge batch of fry bread and have it with chili and salsa (Navajo tacos) for dinner and then have more fry bread with honeybutter as a dessert.
Edit: after some quick googling, it seems that Mormon settlers who came from Britain imitated Native fry bread while traveling west and took to calling it "scone" since it was the closest equivalent they could think of.
Right? If you don't have it with honey butter, you didn't even try to do it right. I also love them as Navajo tacos.
There is a little cafe in Bluff (southeastern Utah) that makes all kinds of dishes with their fry bread that are really good. My son's favorite is their fry bread pizza.
This is what i call them, Navajo Fry bread. Honey butter is important, you can NOT use just pure honey.
It’s even more wild they are fine with South Dakota fry bread but had issue with Utah scones. They are basically the same thing but with different leavening.
yup, he didnt do enough research for utah. a utah scone aka navajo fry bread is not even breakfast. my experience of being in utah, most people ate breakfast burritos, breakfast sandwiches or kolaches for breakfast.
That makes sense... I was going to say, I've never heard of it made like they had it. Being from Utah I've never had a scone made his way, with powdered sugar and honey... But fry bread and honey butter... Yes many times.
As an Idahoan…
Is loaded hash browns not a thing everywhere? Just such a staple of my life I figured everyone would mix potatoes with other toppings.
With that said, quintessential Idaho breakfast is Huckleberry French Toast. Huckleberries are an Idaho delicacy and in a stuffed crunch toast is what many of the local diners serve during huckleberry season
Also from Idaho, I agree on the Huckleberry seasonal foods. Montana gets too much of the focus for Huckleberries.
Shhhh don't let them know about the huckleberries!
Maryland native here. Breakfast, lunch or dinner, you can pretty much guarantee, crab cakes are going to being involved when it comes to voting for a number one dish. Johsua thanks for the shout out. Your friend Hanes, needs help.
I think the crab cakes Benedict and the loco moco win! We make both at home. The crab cake Benedict is usually what my chef husband makes on Mother’s Day and I make loco moco to eat at my desk at work! But I use seasoned ground beef instead. Just a bit easier
LMAO wdym he needs help 😹😹😭
He gave my beloved Maryland crabcakes a 6.5. He is obviously undereducated when it comes to such things. @suhtoriia2250
@@jrf201077 Yea I find it absolutely wild, that something that is essentially fried cake won... I´m European, most of what appeared here would never be even categorized as ´´breakfast´´
I feel like you can’t say Maryland style breakfast without scrapple
Lived in Colorado my whole life... Breakfast burritos are not typically smoothed in queso. In fact I'd argue the most common way to eat breakfast burritos here is to-go wrapped in foil.
That was not a good representation. Like, not even close.
That's pretty much every on the go burrito. The majority of the time in Colorado restaurants it's called cheese sauce cause it sure isn't queso
Yeah I've never seen it smothered in queso either
Texas raised, now in Colorado, I’ve never seen a breakfast burrito like this. Disappointed in the way my new home state was represented.
Bruhhhhh, i said the same too. The way it was represented here is more like dinner than breakfast. If I wanted extra green chili, id ask for a little cup on the side.
Also, Shoutouts to anyone reading this from the Springs 🎉
50 states in 37 minutes -Appreciation for the huge amount of effort that goes into these videos.
What effort his videos are a joke
fr
@@Mark-v9mjoke or not, like him or not, anyone with a brain knows be put work into the video...
@@Mark-v9m Somebody is mad their state has an @ss breakfast
@@Mark-v9massuming he made the vast majority of these dishes himself he cooked around 45 meals. If you give a VERY generous time of 10 minutes for each meal (which most of them definitely took longer than) you'd get 450 minutes or 7.5 hours of cooking. As a very conservative estimate, 7.5 hours of cooking, plus recording, editing etc is not low effort at all
Minnesotan here - each recipe is different. Some are more dense with more bread and some are lighter. I put goat cheese in mine and it’s fluffy with the tart flavor, definitely a favorite.
MN here too. That was definitely a butchered egg bake attempt.
I was wondering what Minnesotas would be then saw the egg bake and was like O yeaa that minnesotan but def butchered it
im from cali mom from middle america, my mom does sm sausage, and way less gbread.
former dunkin employee here: basically we'd get a certain amount of donuts around 4-5 am that stay on the display case until they get sold or we have to close the store, then we would have to trash the majority that didn't sell. sometimes some items like the bagels or muffins would stay on the shelfs till the next day. and yes i have seen numerous flys/bugs on donuts
I have family that worked at Dunkin and yep, that's the same story they told. The donuts are fucking disgusting.
DUNKIN F**KING SUCKS IN DONUTS!! ONLY THEIR COFFEE IS GOOD!! BUT THEIR DONUTS & FOODS IS THE S**TS!!
Yes, and their donuts sit in my stomach and play drums. Not pleasantly, either.
Yeah I can confirm we'd save the muffins I guess they were too valuable to toss but its pretty disgusting. There was usually dozens of donuts left over, people don't really order them anymore, and the crumbs from the pastries would fall onto the ground and attract ants underneath the display. Working in the summer with no air conditioning as well you can see the potential health hazards there.
Cuban here! The cuban toast is made by cutting the bread down lengthwise, slathering butter and putting it in the cuban sandwhich press. The bread ends up like a thick cardboad, crispy on the outside and tender and buttery on the inside. While its hot/cooling down, you split it up and dip the bread into the cuban coffee (with the sugar foam) and milk!
Yes, this! First of all, that bread was definitely _not_ Cuban bread. And then yeah, the preparation is to butter it up and put it on the press. Absolutely delicious.
It probably is good, but not as a stand alone breakfast. I need some protein with that, with it being served at about half that size.
So they really set us up. That sounds delicious. Or and other real FL dish. Like bread and butter ?!? Where are these people he’s getting his information from?!?
Bru it's still bread and butter
I guess this is not the Cuban version of Cuban bread, it’s the USA version.
Just to note, the salmon needed to be smoked for the washington breakfast, not lox, its a subtle difference but its all textural so I'm sure you would appreciate it.
Mmmm I looove smoked salmon. My grandpa made it every year for Christmas appetizers
Right?? Lox is cold smoked salmon, and we typically use a hot smoked salmon. It's very fair to say they have a different taste and texture. Kinda disappointed he didn't know that 😕
Agreed. You gave eggs benedict with crab cake an 'S', but salmon (which has MUCH more flavor) a 'C'?!?! I guess Texas isn't the place to get salmon!
Where do people eat this dish? 41 years in WA and never heard of it.
@zeruty usually at sit down diners, I just had it the other day, it's one of my favorite things ever!
Not having timestamps is a crime against humanity
They want you to watch the whole video not just see your state see how they react and leave
Makes the worlds worst Egg Bake: That’s mid
Makes the most luxurious Chilaquiles ever created: That’s great
As a Minnesotan, I’ve never seen an egg bake made that way! Wtf was that! I’m disappointed
Like where’s the peppers the onions?
Yeah growing up with that dish and seeing what he made. Even I was like “wtf is that😂”
Those chilaquiles arent the best. Make it with Indian food leftovers and see true magic.
THANK YOU! He didn’t even try with that egg bake! And then he took out the torch to make the chilaquiles??
He practically dumped a whole loaf of bread in that thing and most of the time they’re made with no bread at all. I’m shocked because usually he likes to elevate the things he makes instead of just yeeting a few ingredients into a dish
Everyone from Wisconsin knows our signature breakfast is a Bloody Mary not a Kringle. Kringles are reserved for the holiday season and elementary school fundraisers.
Most real comment ever
Bloody Mary is a drink, not food - therefore it can’t be a breakfast!
@@one-eyepadidally8449 our bloody Mary’s have bacon, burgers, skewers with sausage and cheese, peppers, grilled cheese, and more. Our bloody Mary’s can be near 4k calories for one drink
@@ellaa3776
Uhh.... that isn’t a bloody mary drink, mate.
@@one-eyepadidally8449 It is clear that you’ve never been to Wisconsin and are eating sad Bloody Mary’s
As an avid breakfast pizza advocate, NEVER use Nacho cheese as the sauce, ALWAYS use sausage gravy as the pizza sauce. Thank you, please try again.
Exactly I've never seen that done with nacho cheese idk where he got that recipe it looks gross af
Many people where I live associate breakfast pizza with Casey's where they use nacho cheese as the sauce, so I'd bet that influences peoples perception of it
@@The_Real_Frisbeethey used to used sausage gravy:(
This is the way.
Yeah, I wondered about that. I've never even heard of nacho cheese on a breakfast pizza. It's gravy.
Ohioan here: goetta (GET-uh) is rarely eaten by itself. Usually on a breakfast sandwich. Either way, the crisp on the outside is make-or-break for me. One of my local favorites does it on brioche with arugula, green apple, an egg, and a spicy/tangy house sauce. 10/10
I was surprised they liked it as much as they did with it being all limp and poorly browned(imo). Thin coins of goeta cooked extra crispy with some eggs and hash browns is my favorite way to make it
@@trevorfernandez6886 Yeah that needed to be WAY crispier
I’m a born and raised Ohioan and I’ve never even heard of that food.
@@Musickt196 biggest in cincinnati and the germanic areas nearby. was a way for german immigrants to dilute their meat when they didn't have much.
@@adamlheureux7287 so ohio gets stuck with skyline chili and this mystery meat? can we just give cincinnati to kentucky?
Giving a cinnamon roll (a quintessential dessert) a S and then docking a donut for being too desserty is an insane take imo
I think the density of the baked bread and the savory nature of cinnamon saves the roll, whereas donuts are just pure sugar and fried bread.
@@fmlAllthetimeyou say they’re pure sugar and fried bread like that’s a bad thing
If it's a really good dessert you won't complain too much
No, literally thoo!! And saying that claiming donuts is an unfair advantage, but not saying anything about one state claiming one of the most widely known and accessible pastries? At least in America. Like, did Montana actually invent or even do something different with the cinnamon roll? I'm so confused
IMO a cinnamon roll is the greatest dessert ever created so it’s justified
I'm 36. Lived in Indiana my ENTIRE life. I have lived in the country and in the city and had breakfast with young and old. I have NEVER heard of "fried mush," not even once, until just now. I do not think this was well chosen.
Same
Same, Indiana born and raised. Lived all over the state, into food, never once have I heard of this.
Was gonna say the same thing, as an Indiana native I've had biscuits and gravy the most of any breakfast good. That or doughnuts because of longs bakery (shout out to longs for killing it). I've never heard of fried mush in my life
Same 40 years in Indiana and never heard of "fried mush". Even Google doesn't have this listed anywhere as a breakfast food in Indiana. As far as food in general it would be pork/chicken tenderloin.
I've heard of it, but have never eaten it that I can recall. I think biscuits and gravy would be the most popular breakfast in Indiana.
Being from the south it's crazy to me that people have never had biscuits and gravy before. I just thought it wasn't as regional as it is. Glad to see it getting some love and recognition from RUclips foodies lately.
Pretty common breakfast here in Arizona. It's what they usually serve the homeless down at St. Vincent de Paul.
It's a common breakfast all up and down the east coast.
Someone from Tennessee who's never had biscuits and gravy before loses all credibility here.
I'm from New Mexico and almost every cafe has bisquits and gravy. I make em at home all the time.
Live in San Antonio, a roll of hot and spicy HEB sausage and gravy over biscuits is a like...once a month dinner for me.
Man, Georgia is killing it in these videos. S TIER for lemon pepper wet wings, and S TIER for the chicken biscuit. We got it going on down here!
Yeah, Georgia and MD constantly getting S tier rankings makes me so happy. They deserve it.
As an Alaskan, I was shocked that reindeer sausage was not part of the lineup, it's practically in every breakfast restaurant and is our most unique item!
I literally couldn't think of anything it would have been besides that. Although, sourdough pancakes do make sense. I feel like his didn't look correct though.
Also it didn’t look like he let the sourdough pancake batter sit at least overnight to get good and sour. Then why even waste the starter?
Biscuits and gravy is forever an S tier in my heart.
Biscuits & Gravy '24 definitely has my vote.
my favorite
It's even better with a chicken fried steak and a couple of over/sunny/fried eggs to get the yolk. The perfect bite of perfect bites.
not sure why they couldnt do bisctuits and gravy for multiple states. I'm from Kentucky and have never been to a diner that serves "hot brown", biscuits and gravy are super popular in KY but oh well
@@benkova6925 I’m from Missouri, and I’ve never had a “slinger”. Not everyone/everything needs to be from St. Louis to represent Missouri. 😭
As someone born and raised in Az, only to move to Maryland in the last year. I can say, the food in both places are amazing and vastly different too. I’m glad they both got top 3
Chilaquiles aren't even from Arizona though
@@OneAndOnlySurge it doesn’t matter where they are from. It’s about the popularity per state.
The key to a Maine Blueberry pancake is, wait for it: Wild Maine Blueberries. Clearly, the blueberries you used were not Wild Maine Blueberries which are petite, like a pea. They are much sweeter, naturally.
As someone from NJ, the breakfast of choice is: pork roll, egg, cheese, pepper, salt, ketchup, on an everything bagel. A Kaiser roll does not cut it UNLESS you have more than 5 slices of pork roll.
completely agree.. both times they've done pork roll they have done it completely wrong. it also hits different when you get it from a proper establishment... making it yourself is not the same whatsoever.
Facts. Also the sandwich they made was skimpy. In Jersey they load it up
they keep fucking up the taylor ham and i wont stand for it
As a Jersey girl born and raised, I agree with all points made! He needs to stop getting this Jersey gem so incredibly wrong 😤
@@noellabella2 all they had to do is Google a pork roll egg and cheese and they would've seen what it needed to be -_-
Lifelong Minnesotan here, and in 50+ years, I've never seen anyone put bread in their egg bake. Oh, and we don't call it casserole -- it's a hot dish! 😂
I just made an egg bake (with no bread because I’m not a psycho) yesterday and it makes a great meal prep for the week!
A small amount of bread is fine (my brother's wife's family from New Ulm puts a bit of bread in theirs and it's delicious), but there certainly shouldn't be more bread than eggs! Who made this recipe?
I
Over in the rest of the midwest, we do call it a casserole, and we do put bread in it (i.e., Michigan). These guys got a lot of regional things mixed up.
Ummm where's the cream cheese and yeah bread like what ?
I've lived in Kentucky my entire life and I have never seen a hot brown that looks like that. Whoever did the research on this did y'all dirty!!
Thank you for mentioning this.
Yeah whoever did the research kinda fucked the video tbf… I’ve lived in Rhode Island my whole life and have heard about Johnny cakes a grand total of maybe 3 times including this video
he is a californian. He just looked up recipes likely made by other chefs who tried to imitate. These videos are a joke.
I don't think Josh is a good researcher or whomever is on his team
I was honestly looking for this comment
I have no idea where the breakfast for Minnesota was found. Yes, we're known for casseroles/hotdish but I have never heard of an egg bake with both bread and hashbrowns, let alone cooked to a point where it looks like cheap bread pudding. MN is known for blueberry muffins, which is our state muffin, lefse, rice pudding, potato pancakes, potato sausage and mahnomin porridge which is made from our state grain, wild rice. FYI, lefse is often eaten like crepes, both sweet and savory. Its amazing with an egg cooked on top, some ham or bacon and a little cheese, rolled up and eaten hot. Any other egg bake would have been better than the boring, nasty looking one the was made to represent the state I grew up in, that I still call home. FYI, its also dependent on what culture you come from since MN has over 94,000 Hmong, a hispanic population of over 345,000 as well as Ojibwe and many other nationalities that makes up MN. Egg bakes are a stupid stereo type
Agreed. So tired of the representation for Minnesota in his video's. The people making the calls for Minnesota clearly aren't Minnesotan, otherwise they would know this stuff. I've had a lot of different egg bakes in my life from different family's and people and not a single one has ever used bread, and only a couple ever used hash browns. I don't expect egg bakes to be S tier but that was not an egg bake you would find in Minnesota.
I lived in Maine and owned a restaurant for eleven years. We made wicked blueberry pancakes but I hated them. A friend made me come to his house to pick fresh Maine blueberries. I cooked them in pancakes and my mind was blown. No other blueberries taste like Maine blueberries, swear to God. I have not eaten blueberries since I left Maine and probs never will again.
facts but we got other things to 😢😅
Yeah, those did not at all look like legit wild Maine berries. Those were all like uniform dyed blue. None that a just under ripe so they have some tartness. Pity.
Nobody from Massachusetts would actually choose Dunkin as a good breakfast. They haven't made their donuts in house in years now, everything is baked in central bakeries and sent out to be glazed/filled in house, so you always getting a slightly stale donut.
Exactly
This felt like straight up Massachusetts slander, all the others got a home-made treatment and for Massachusetts they just go to a dunkin donuts? No one even eats their donuts anymore this isn't the old days when they were made fresh. Dunkin is just a coffee spot now.
Biscuits and gravy got robbed of an S tier finish. If you ain’t putting that in S tier, all I got to say is bless your heart.
Ah 'bless your heart' the most polite way to say 'You f_cking clown.' :D
It's absolutely S-tier
these guys just obviously prefer sweet stuff for breakfast, it’s a preference but it’s a preference i don’t understand
they probably didn't make it properly, because good biscuits and gravy can trump almost any breakfast.
@@packerpf Do we really expect some dude from Cali to know how to make a proper sausage gravy?
"Every dish here not only looks delicious but also tells an incredible story. I love how you bring food culture closer to all of us
the random “stop saying ‘chill-ah-quill-lays’” caught me off guard and i ugly laughed 🤣🤣 love when youtubers are naturally funny and don’t have to try that hard!
It’s safe to say I think Florida got done dirty. The Cuban breakfast of Cuban bread with butter was misinterpreted. The Cuban toast with butter is the Cuban bread smothered with butter then toasted in a panini press. And then the coffee is a cafe con leche which is sweetened and milky so that you can dump the toast in it.
This is exactly what I was thinking when they got to Florida!
I honestly think they could have gone with a medianoche or croqueta preparada
They should have had a breakfast Cuban sandwich. Like bread and butter? wtf
Florida most definitely didn’t get the right interpretation. The “Cuban” bread they chose isn’t the right bread…it’s totally different here in Florida.
Agreed! And that was the worst looking Cuban bread I've ever seen. They could have done croquetas or even guava pastry or something. Even orange juice would have been a better choice! 🤣🤣
For Maine~ you should have used low bush berries (the little ones), not the high bush (big berries). Low bush berries are tangy and have actual flavor.
Probably hard to find in Texas but you're right that they should be low bush. Now, I do actually grow high bush blueberries and they can be incredible, just that 95% of the time they suck in comparison when you get them from grocery stores.
Thank you. Came here to see what other Mainers are preaching the good word of the superiority of low bush berries
100% agree - I could immediately tell those weren't the right blueberries.
@@EdwardM104 I found Wylers last time I was in Texas. Not as good as fresh ones, but 1000X better than the water bombs he used.
THANK YOU I was so disappointed to see those fat little interlopers
The love for the fried Mush is much appreciated. Grew up in Ohio but my Dads side is from Indiana. Grandma always made mush at our summer family get together. I never appreciated it until I got older. That stuff is bangin
Also I’ve never had Goetta
I waited the whole video for California to get a breakfast burrito. Avocado toast come on.
😂😂😂
Figured New Mexico would be a burrito, huevos are still good but I think he used the wrong beans
Right
Literally 😭😭
Avocado toast is ok but I love a good chorizo breakfast burrito!
Yeah, I tend to love the Mexican-type concoctions. I LOVE avocados. But NOT with toast. Try this: DICE them, smother them with toasted sesame seeds, optionally hemp seeds, then put on a teaspoon (plus or minus) of COCONUT AMINOS. You can't imagine this, 'till you TRY it(!)
There's a lot of things you can say about the Hot Brown, but "dry" is not one of them. The plate is usually loaded with Mornay sauce and cheese, which was noticeably missing from the dish.
Plus they didn’t even do a BREAKFAST hot brown. Which is only different in the fact that they usually also have a runny egg on top. Either way, if your hot brown is dry, you made it wrong. Sad to see that the dish rating was mostly just a factor of poor execution :/
Looks like they ignorantly screwed up most of the breakfasts then had the nerve to rate them. They’re knocking state dishes because they don’t know how to follow directions.
@@mills3026 Like Alabama they ate the sausage with nothing else but some states got full dishes.
@@algertman because thats... what people voted for? lmao. Alabama being just a sausage is on the people from Alabama that voted for it, not them for making it
As a British person, my heart shattered into a thousand pieces on the pronunciation of "Cornish Pasty".
Ditto; plus it really does not look right. Those tin miners will be turning in their graves.
I’m almost tempted to send the clip of the pasty to my very Cornish mum to see just how angry it makes her
As an American my heart shattered too
Looked like he made a Jamacan patty... plus its super dry/burnt and lacking filling. But I guess he had to make 50 meals here
Isn't the whole point of a pasty that you can keep it in your pocket and grab it by a corner with your coal covered hands for an easy workday lunch in the mines? Then you can throw the corner you were holding out.
As a Michigander, I don’t know a single person who eats a pastie for breakfast. I’ve never met such a human. Ever.
Grilled stickies were invented at the Penn State Diner in State College. The diner is gone now but we can still buy grilled stickies in most of our grocery stores. It’s a great breakfast but, a grilled sticky with vanilla ice cream is heaven on a plate!
I grew up south of State College in Huntingdon county. I've never heard of grilled sticky, I'm both sad and angry 😡
One of my best memories in state college
It was called Ye Olde College Diner.
Honestly lots of southern states could all claim biscuits and sausage gravy. And it’s CRIMINAL that you didn’t put it in S tier
lol yeah I'm originally from NC and as soon as I saw it was claimed and Massachusetts did Dunkin we were going to be Krispy Kreme, but gravy biscuit is where it's at
I'm in NW Florida and honestly biscuits and sausage gravy is a very popular dish around here and not just for breakfast, I know lots of people that like eating breakfast for dinner. It's so good and now I'm kinda starting to crave some biscuits & gravy, even though it's like 1:50 am. 😊
Facts this definitely shouldve been it for north carolina
it should be F tier
Bro didn't properly season his gravy
Dunkin Donuts, with the exception of one store, does not fry their donuts daily.
They are delievered to the stores frozen, where they are defrosted and then glazed, usually, in the very early morning.
They are best eaten in the early morning, because by noon they are unsalvagably nasty.
Support your local donut shop. Not dunkin. You don't need a 700 calorie drink that bad
Why on earth would dunkin even be on the list?
Only God's strongest soldiers can handle Dunkin because nah bruh. So gross, lol
I did not know that! We don't have Dunkin in our area, closed years ago. We do have plenty of local donuts fried daily
It’s straight garbage and I have no idea why people buy them.
I worked at one in upstate NY and every time someone raves about DD I tell them this. We have local shops all over that do make their donuts from scratch but people think Dunkin is good 😒 i will say though their jelly field donut holes are to die for 😂
As someone born, raised, and still unfortunately live in Ohio... I've never heard of this. The breakfast staple is literally just over easy eggs, toast, and bacon and or sausage. Simple yet effective
Goetta is definitely a Cincinnati thing. I love it in the video they didnt crisp it enough but proud of the showing
@@andyawesomeayer I'm from Dayton, about 45 mins above Cinci and I have never heard of it either. This might be super old school. I agree with Beans. Ohio food is pretty boring.
@@andyawesomeayer we were stuck with your disgusting chili before. the rest of the state hates your food
Goetta is a German immigrants thing. Huge in Cincinnati and in the Northern Ky suburbs. Very popular here in the region
From NJ but live in the south now
Everyone I’ve made Pork Roll for has loved it, every other video of people trying it has loved it. It’s a salty meat with crispy edges in a hard roll topped with cheese and eggs. I have no idea how they found the only three people on earth who don’t like it.
Fr, taylor ham egg and cheese easily should be S tier. The one that they had looked bland and disgusting. New Jersey was set up to fail on this one
Saying pork roll is bad is just a war crime. Idk how not even one of them liked it. Shameful sandwich deserves an S. Looked like a skimpy sandwich needs another egg and should be on a bagel
I probably would not like it as I don't like hard rolls.
The only ppl who like pork roll are from New Jersey. As a New Yorker it’s absolutely disgusting
@@yankeesforlife24 how is it disgusting? It’s literally just ham with pepper in it. Do u not like ham?
As a Pennsylvanian, seeing the grilled sticky on here unlocked SOOOO many memories. I've only ever had it as a grilled sticky bun, but it was easily my favorite thing to get when going out for breakfast.
I grew up in eastern PA and have literally never heard of it! It looks amazing though I’m going to have to find it when I’m back
@Mej111 same here, never heard of it but now I have to try it!
So many memories of breakfast with my Dad, this is a classic. Agree that I've only ever had it as a sticky-bun split in half and pan fried in butter though.
Also, variants include a sticky bun topped with raisins or walnuts at some diners.
Yeah I didn't go to Penn State...😂 But we ate plain old sticky buns in South Central Pa🎉 with raisins and nuts on top❤
It's mainly a Western PA thing, made super popular by long-time diner chain called Eat 'N Park. Seriously, the chain is ancient.
But after some deep dive research, it may have actually been invented by a diner on the campus of Penn State University. It also seems that diner closed down years ago.
I am assuming the owners of Eat 'N Park are Penn State alumnus. Either way, you wanna try them? Come to Pittsburgh.
Maine: You put normal highbush blueberries ON TOP of plain pancakes. Put wild blueberries IN the pancake batter. Maybe try ployes (buckwheat pancake/crumpets) instead too.
Gotta admit, that was a weird blueberry pancake appearance! In the batter, yes!
As an Illinoisan, I have never once seen that pancake. Also, you don’t make breakfast pizza from scratch. It needs to come from a questionable Midwest gas station
Yeah, I'm from Illinois as well. What was that apple pancake? Maybe from a Bed and Breakfast in Galena or something I guess? I was expecting something like a breakfast horseshoe maybe.
I'm an Illinoisan and I tend to prefer the basic German Pancake form over the dutch baby with apples, but I didn't know the apple version was associated with Illinois. It is a big hit if you've ever gone to Walker Brothers. Only 7 locations, but has been around for 50 years. Walker brothers is a go-to when I return home.
caseys✔️
Lived in Illinois for 27 years and didn’t even know it existed. Feel lied to.
Hey! French Guy here, the « cuban breakfast » can also be an european breakfast if you add a marlboro to it
🤣 and a small dog!
do the french really smoke american brand cigarettes? interesting
@@minttjulep No, they smoke Gauleoises. Or Gitanes. The latter are only for real men though. Like seriously, if anyone ever offers you a Gitanes without filter, just lie and pretend you are non smoker lol.
Hoosier here. Lived there 19 years of my life never once have I had that fried mush. Our most popular breakfast by FAR is biscuits and gravy as well because who doesn’t love that
I'm 17 in October and was born here, I have never tried it or heard of it 😂 Biscuits and gravy are fire
Ohio River Valley Hoosier for 35 yrs. Never had, saw, or heard of Fried Mush. I'm a sucker for B&G but IMO Fried Bologna, Eggs, and Cheese is my go to.
Born and raised in Indy for 30 years. Never heard of this either wtf
What part of Indiana are you from? You should try it. They probably have it in your grocery refrigerated. I think it's primarily from Amish influence.
Yeah, no idea where that is from. Totally agree on biscuits and gravy! My favorite breakfast for sure.
The fact that Dunks was outvoted over a Irish Benedict or Corned Beef Hash is felonious. I want a recount.
What is an Irish Benedict?
As someone from SC. No one eats Shrimp and grits for breakfast….
Making "Maine blueberry pancakes" with supermarket blueberries is like making "Texas bbq brisket" with turkey breast.
That and as a Northern Maine resident, there's a distinct lack of the REST of breakfast, being the Bacon, Corned Beef Hash, breakfast potatoes . . . . . Pancakes are just a single part of the entire glorious MASS that is a traditional Maine Farmer/Fisherman/Lumberman/Trucker's breakfast.
exactly. Jersey blueberries are what they used, not native Maine blueberries.
Agreed!! Those were not Maine blueberries. Makes a difference.
Fresh blueberries off the bush are possibly the best thing in the world. The first time I tried them, I was stupefied and could only come up with "they taste like the color blue" to describe them. They are NOT the same as the tiny little pucks you buy in the store. Plus you gotta mush a couple of those berries and get the juice in the batter. A little touch of cinnamon never hurt, either.
@@kimberlygodwin4328 My parent's front yard is dozens of miles away from prime blueberry flat territory, in Northern Maine (50 some miles to the west of the property in the Katahdin range, or about 500 miles to the south of the property in the Belfast region flats, on average) but on year, randomly, a blueberry bush started sprouting in the front acreage, near the tree-line. Nearest we can figure, either a bird with a tum full of berries flew over and donated some seed, OR a bear had found it's way from the Kahtadin area over, looking for a new range, and similarly 'donated' the seeds. Either way, we were forever grateful as our front yard went from just Wild Strawberries, to blueberries, strawberries, apples and rhubarb in a single season. If it wasn't for the hard snows, I'd still miss living there.
Apple cider donuts need to be fresh and eaten on a cold morning in the fall. S tier.
Exactly. Fried to order and basically melts in your mouth. Easily S-tier.
S tier in the fall when eaten in a hoodie and picking apples. B tier when eaten in any other time.
oh one up you, you get it at the Orchard where the apple cider comes right out of the cask into the batter into the fryer and into your mouth
Exactly, and those look store bought. Who in the world is eating room temp store bought apple cider donuts. That’s like eating an uncooked brown sugar pop tart.
As a fellow Josh, I can say without equivocation that you are one of my favorite chefs and one of my favorite RUclipsrs, but to not have biscuits and gravy as an S-Tier Breakfast is sacrilegious.
As a Wisconsin native you need to get a better flavor than almond for Kringle! I go with Cherry or raspberry
"I'm not a breakfast pastry guy"
Proceeds to S-tier cinnamon rolls and monkey bread and shove steak and eggs down to A.
lol I thought the same 😂
Yah if I ate any of those sweet breakfasts I'd just fall asleep an hour later. I'd rather have something that is a bit more balanced with a protein, fat and carbs and not just carbs.
Delaware: Josh if you make scrapple more like the ‘fried’ mush it will be more pleasant experience. My grandmother grew up with that and passed the recipe to me. Basically equal parts of boiling pork drippings/broth, shredded pork leftovers and cornmeal (season with Bell Seasoning and Black Pepper). Cook on a stove until bubbling and then cool in a breadpan. Slice and fry. I usually top with syrup.
Are you suggesting making scrapple at home? Never heard of this; scrapple is typically organ meat (mostly liver?) ground up at a factory and sold in stores in a tub.
I make it on a flat top sliced about a 1/4 inch thick and let it slowing cook on each side only flip once I would suggest 10 to 15 minutes each side! Nobody like mushy scrapple!
@@dtemp132It depends on the brand. Both mine and my husband’s families agree it shouldn’t taste like liver. RAPA is the preferred of what we can get.
@@jtgrube1985 I do like mine to be slightly thicker with a somewhat soft inside, but it should absolutely be crispy on the outside. Of course, part of the reason is because I prefer it as part of a breakfast sandwich
Definitely didn't look nearly as crispy as I like to cook mine that's for sure.
Fried Mush? I've lived in a rural farming community in Indiana my whole life, & I've never even heard of it. I don't know how you conducted these polls, but I can guarantee you a vast majority of people from Indiana would says Biscuits & Gravy or a Farmers Skillet would best represent our breakfast.
Hoosier for life and asked the house of 8 if anyone had even heard of Fried Mush. Not a single Indiana citizen had even heard of it. 😂 I am with Jarrod , Biscuit & Gravy or Farmer Skillet.
Fellow Hoosier here, big same. I would have done Biscuits & Gravy, Chicken Fried Steak, or a Farmers Skillet as the choice of the state.
I'd argue Rise n Roll's crack donuts (Cinnamon and Caramel donut holes) would be a better representation of Indiana than Fried Mush.
If not that then biscuits and gravy or chicken fried steak.
Never heard of Fried Mush before this video, lived in Indiana my whole life.
I've only heard of fried mush like once or twice from a grandparent, but I've never had it before. Our breakfasts were always eggs, bacon/sausage, and toast or good ol' B's&G's.
I thought the same thing for Oklahoma. Who voted for a fried steak for breakfast
from michigan here 👋
we love that the u.p. is representing michigan strongly (pasties got an a tier rating in the other dish video), BUT also i hope everyone understands that the u.p is drastically different from the l.p.!! if you ever go there, it’s like stepping back in time. they have their own culture even. i think that if the u.p. & l.p. were separated, maybe apple crisp would have won michigan
Ohhh Joshua, bless your heart. In Alabama, we don't just eat a pile of Conecuh by itself. We eat it with grits. The spiciness and fat from the sausage helps provide extra flavor for the grits. Use stone ground grits for best texture.
It's so good with grits!!
@@lifewithmrsmacpI don't even know what grits is😭
Are stoneground grits better?
@@rachelcarmickle9950 depends on what you're making, but I like them a lot! You can't beat a classic grit though!
Yeah i thought it was super weird just on a plate. im like where's the cheese grits? On or with something at least a fried egg or cut lengthwise on a biscuit 😅
Rating Maine blueberry pancakes WITHOUT MAINE BLUEBERRIES is a disservice 😭 nothing compares to wild blueberries
Or Maine maple syrup
And they didn’t cook them in the pancake
This Minnesotan agrees. Wild blueberries are so much better.
Exactly. Wild blueberries elevate everything. Pancakes, preserves, pie, etc.
As a Montana, I completely agree. We are known for our huckleberries and his desert didn't even have any in them. Huckleberry Crepes would be my number one for Montana. If you go to Stella's in Billings Montana and get theirs its so worth it
Hey Josh I've always loved cooking and have been a subscriber for a long time. Recently I took your advice and started working in the culinary industry. It was a real leap of faith but so far I have loved every minute of it. I am so grateful for you because without your advice I may not have done it. Thank you so much!
Just discovered this channel. Excellent production value and great content. Subscribed.
Okay as a proud new Englander and someone who was raised in CT, you can’t just eat ANY apple cider donut and think you’ve had an experience representative of eating a good apple cider donut. You need to go to a local farm store and get it fresh still hot and crispy from the fryer and only then is it the most amazing donut you’ve ever had
Yes, I’m from Nevada and absolutely agree, don’t knock em until you get em farm fresh. It’s the ONLY way
Upstate New Yorker here, and I 100% agree. They have a shelf life of about 15 minutes, but what a life it is! The light, crispiness from the fryer/granulated sugar, met with the soft, slightly chewy interior, and a responsible balance of apple-flavor undertones is something to behold. Thanks for calling this point out!
Way to be, Josh - you even get this non foodie excited about food. Keep up the good work!
Every time they do apple cider donuts it is cold and all I can think of is how sad that is like having fried dough you bought from the fair, brought home to cool, then ate. You are missing out on 90% of what makes it good
i agree, my states food was pizza but they didn’t even fly 5,000 miles to italy to get the freshest ingredients known to man!?!?! if you have to go on some disney movie adventure just to eat the food then both you and your food are a joke.
@@maso4xx I think you should, while the rest of us enjoy this friendly conversation that you turned weirdly personal. I’ll take a coffee, too, while you’re at it - black, with two ice cubes at the bottom to cool it off.
When they say breakfast pizza, they mean Casey’s breakfast pizza. Midwest staple 🔥🔥🔥🔥🔥
We have breakfast pizza at certain smaller places here in michigan but it is NOTHING like what they made lol it doesn't have nacho cheese lol
Seeing the praise for chilaquiles was awesome, especially as a Mexican because thats one of our tops
I am also Mexican, and I have never seen chilaquiles made with those tortilla chips before. Usually just cut up homemade tortillas lightly fried
@@EliC09it's a good way to use up leftover chips you've fried for dinner
Well it's a white guy's recipe... and seeing it represents Arizona is laughable
There is a Mexican restaurant here in South Carolina does tequila's on the menu not at some breakfast no eggs they put pulled pork or pulled beef it is amazing and it is served with either rice or beans or both
Chilaquiles is a staple in Illinois as well. With a large Mexican American community and amazing restaurants in and around Chicago Chilaquiles are always amazing here.
The entire internet thinks Virginia eats nothing but "country ham" for every meal. Almost no one here under 70 eats it on any regular basis.
As a mexican in Mexico, I was kinda surprised to see huevos rancheros and chilaquiles in an American Breakfast tier list.
They're frikin good, though
I'm a New Mexican born and raised. We have similar cuisines because of proxy. However we use our NM grown Chile red or green and a lot of cheese. That's the difference
That, and the fact that those huevos were wack
@@justhereforthecookies8129 It's cool how we have different approaches to the same dish! I'd say the biggest difference is the use of cheddar cheese, and the addition of beans. Also, here in Mexico we make a molcajete sauce with roasted smashed tomatoes, chile jalapeño (or sierreño) and onions. But even that can change in different states inside Mexico.
Chilaquiles are pretty much the same dish as the one showed in this video
@@108108qwerty Like that was what you judge our huevos rancheros on? A dry tortilla with a tiny dash of chile (he totally spells it with an i). Dude probably googled a recipe without realizing that our NM versions of classic Mexican dishes can be very different. Single stack or rolled please and if I can see my tortillas or even my plate, there's not enough chile.
Very American and I love both.
For clarification, a Utah scone is usually topped with honey butter, not honey and powdered sugar. They're also generally much larger in size than the ones Josh made. If anyone is ever in Northern Utah, you should visit a restaurant named Sills. They have amazing Utah scones as well as a plethora of other amazing dishes. Everything is delicious.
I’ve lived in Utah my whole life (31 years) this is my first time hearing of the “Utah” scone lol
It's still not a scone though.
SILLS IS GOATED 🐐🐐🐐🐐🐐
I have to go check that place out
Oh man. Sills Café. The greatest greasy spoon on the Wasatch Front...
As an Oregonian, I mostly agree. Marionberries are just a bunch of seeds. That said, a tough part about some of our signature ingredients is how they don't transport well. For example, Oregon strawberries are hands down the best strawberries I've ever had, but they are quite fragile and turn to mush within like 2-3 days, so you're only going to find them at local farmer's markets
I don't know, there's something about a marionberry pie or milkshake from Burgerville that just hits different from blackberry, I love it.
@@cloudwatcher608Maybe it’s bc im an Oregonian but marionberry pie smacks every single time.
Hood strawberries, sooo good so fragile.
Also there are so many hazelnut pancakes and French toast at Oregon restaurants-hazelnuts grown in Oregon. Obviously the marionberry dish they chose wasn’t made or picked by an Oregonian
Every fucking moron here skipped over Huckleberries. Oregon is full of libtards. FFS.
As an Oregonian I would like a word with the panel
As a native Czech person, I can guarantee the actual kolaches you can get in Czechia look, and probably taste, very little like those you get in Nebraska. If you ever stop by our homeland, do not hesitate to try an authentic Czech "koláč"!
As a Nebraskan, unless I am eating a Kolache as a breakfast dessert before church, which I genuinely hate dessert, I am having a country fried steak and eggs with corned beef hash with a bunch of sausage gravy.
The kolaches I grew up eating looked more like pizzas with slices of different kinds of fruit
The ones in Texas were brought over by Czechs in the German/Czech area here and they look morning like this is the video. And the bread is much better looking too
they're not only a thing in czech republic...they also exist in poland and even in the "eastern" parts of germany too
@@danielbartz6841and Slovakia of course.
Nah. Wisconsinites are not eating kringle for fricken breakfast, wtf. I dont know a single person eating kringle outside of december lmao.
Around Milwaukee, I only see these for fundraisers- not a regular thing.
@mshea093 I'm from Oshkosh and yeah I definitely only see them for like school fundraising and maybe the boys and girls club. But I am pretty sure in my 28 years of life, I've had one kringle 😅 now a door county cherry Danish on the other hand... I could eat that anyday.
Same with Nebraska. Nobody eats fucking kolaches.
@@BillJBrasky what's your favorite breakfast?
As a wisconsinite, mine is crispy potato pancakes with shredded cheddar and syrup.
Maybe it's not all of Wisconsin. I had a colleague who grew up in Racine. We drove through the area while we were in grad school together and she had us try it. We got Kringle at the GAS STATION (and yes I know that's where they make the Kringle). I doubt it would be that easy to buy if it was only popular in December. We were in school in Minnesota and I definitely remember seeing Kringle at the supermarket year round, lots of different flavors. This was twenty years ago, so maybe it's different now. I no longer live in the midwest but I definitely get Kringle from Trader Joes when it's available and I will occasionally eat it with my regular breakfast as a special treat.
Breakfast pizza has to be made right. And that crust wasn’t. 4:55 use and try different crusts and if all else fails, give it your own spin like your series.
Yeah I'm from Michigan but we do our breakfast pizza with a real crust and sausage gravy as the sauce not nacho cheese. Its so good
Yeah, the first time Josh made something I thought looked gross and I love breakfast pizza
Yup, that crust isn't what you should use imo.
I thought biscuit crust, sausage flavored gravy for the sauce then the shredded cheese, bacon and eggs. I'll try it Sunday morning. pizza 🍳
Breakfast pizza is S tier. Theirs looked terrible though.
I just tried the Grilled Sticky. The Ye Old Diner is closed but fortunately our local Giant grocery store had them. I sautéed a few pieces in butter. Wow!! It was HEAVENLY!!! This is now is one my favorites. Thank you for recommending. ❤😂
Glad you got a chance to try them. They were a wonderful part of my childhood, growing up in State College.
Nebraskan here-- my great aunt is Czech and makes the most amazing kolaches. I will defend her honor and the honor of the sacred kolache any day. It's delicious, no matter what you say! (P.S. please take this in light hearted spirit of fun as I have taken your video and rankings. Thanks for sharing and I'd say you captured each state rather well :) )
I was offended by the “kolaches” he made. That’s just pizza dough and jelly lol
I love kolaches and have yet to have one that was dry so I'm not sure what happened with his recipe.
They said they're from Texas. Kolaches are popular here, but 80% of them wouldn't rate above 6 on a 1-10 scale. I bet yours are better.
No, he wildly messed up the kentucky hot brown, it's not dry and it's not separated, it's an open face sandwich.
As a czech person the koláče as we call it look diferent and they are great
Who in the world said only Conecuh sausage for AL breakfast? No grits? No eggs? No bacon? No biscuits and gravy? Somebody misrepresented us and it's almost offensive. Bless their darling little heart😔
Absolutely agree, Mississippi's biscuit and gravy is just as prevalent in Alabama. That said, I appreciate that it was specifically Conecuh sausage, though no one is eating sausage all by itself. I suppose they could have had it with some cheese grits, and maybe add some Tony's seasoning (they aren't wrong that Alabama's go to breakfast items are kinda boring)
Hell, should have had biscuits and gravy at least over the gas station breakfast pizza for Iowa as well.... most of us hate that crappy pizza.
I think the people in the video may be idiots.
While house hunting for a cross-country move to Alabama after a lifetime on the West Coast, we stopped for my first ever Waffle House visit, and I decided to try grits for the first time. And then I made a cardinal mistake, when the nice lady asked how I wanted them.
I said: "I don't know, what would you recommend?"
Apparently sweet vs cheesy grits is akin to Coke vs Pepsi and people who eat/work in Waffle House have Very Strong Opinions.
I totally agree, the guy totally missed what an Alabama breakfast is like! His little heart should be blessed a thousand times. Most people don’t even eat Conecuh sausage that much anyway, it’s either regular pork sausage links or patties. Yes, grits, eggs, bacon, biscuits and gravy too.
THANK YOU FOR THE SHIPLEYS REPRESENTATION 🙏🏻🙏🏻🙏🏻
Timestamps for states!
Tennessee, chicken and waffles 0:35
Hawaii Loco Moco 1:05
Mississippi biscuits and gravy 2:28
South Carolina Shrimps and Grits 3:06
Wisconsin Kringle 3:44
Iowa Breakfast Pizza 4:17
Montana Cinnamon Roll 4:56
Nevada Graveyard Steak and Eggs 6:12
North Dakota Monkey Bread 7:14
Maine Blueberry Pancakes 7:44
Nebraska Kolache 8:01
Kansas Donuts 8:32
Maryland Crab Cake Eggs Benedict 8:53
West Virginia Buckwheat Pancakes 9:40
Rhode Island Johnnycakes 10:02
Idaho Loaded Hash Browns 10:42
Connecticut Apple Cider Donuts 11:22
Alaska Sourdough Pancakes 11:58
Arkansas Biscuits with Chocolate Gravy 12:22
Delaware Scrapple 12:56
Oregon Marionberry Pancakes 13:43
Wyoming Chokeberry Preserves 12:22
Massachusetts Dunkin Donuts 14:42
Minnesota Egg Bake 15:44
New Mexico Huevos Rancheros 16:09
Michigan Cornish Pasty 16:45
Arizona Chilaquiles 17:33
Kentucky Hot Brown 18:41
Missouri The Slinger 19:14
Oklahoma Chicken Fried Steak 19:57
Georgia Chicken Biscuit 20:36
Virginia Country Ham Biscuit 21:08
Louisiana Beignets 21:50
Alabama Conecuh Sausage 22:42
Illinois German Apple Pancake 23:17
Vermont Pancakes with Vermont Maple Syrup 23:42
New Hampshire Pancakes with New Hampshire Maple Syrup 24:21
Utah Scones 24:54
Pennsylvania grilled sticky 25:45
Washington Salmon Eggs Benedict 26:22
Colorado Green Chile Breakfast Burrito 27:01
South Dakota Fry Bread 27:49
North Carolina Krispy Kreme 28:14
Ohio Goetta 29:22
New York Bagel and Lox 30:23
Florida Cuban Breakfast 31:20
Texas Breakfast Taco 31:55
New Jersey Pork Roll Breakfast Sandwich 32:40
California Avocado Toast 33:15
You are doing god's work rn
you're a real one
I'm going to watch the whole video, obviously, but THANK YOU!
not all heroes wear capes
You missed Indiana’s meal after Montana
Montanan here and couldn't even start to count how many breakfast cinnamon rolls I have had. Pure staple of my childhood and still rock it to this day for a special morning.
And see, I didnt really get it. I would've thought just your standard eggs, toast, and whatever sausage you had in the deep freeze. But then again, I do like Wheat bakery.
I'm shocked that they didn't have something with huckleberries. Huckleberries are the Montana State religion.
@@patrickwilliams3108 that too though admittedly I never got into the huckleberry craze. Montana is obsessed with anything huckleberry though.
As a native Alabamian, number 1: "Cuh-Neck-Uh." Number 2: No one's eating Conecuh sausage by itself.
it didn't even look like Conecuh. Did he just get regular ass sausage? conecuh is never that red.
I'm sorry but it appears you're having a stroke.
I’ll eat it every way possible but don’t really have it for breakfast
Dude didn't see this, but I said the same thing. This is a dinner food, but even still it'd be with biscuits and egg. Born and raised in AL and several other dishes on this list are way more common here like biscuits and gravy, or chocolate gravy, pancakes, hell just toast and eggs is more common than Conecah for breakfast
I've lived in Bama my whole life and have never even heard of it...
16:48 brother I have lived in Michigan for 37 years and I’ve NEVER heard anyone describe a pasty as “breakfast food”.
The way he says it destroys my Cornish ancestors souls
In the UK it is, but in America I guess not
@@A17-bird he even calls it a Cornish pasty, if it’s Cornish it isn’t said that way 👍🏼
@@Tathannnnthe pastry looked all wrong too, would be chased out of Cornwall for showing up with a pasty looking like that
Same been there most of my life never seen pasties on any breakfast menu at a diner or something
Being a mainer , I know you can not compare something made with bland, big blueberries , to something made with actual wild maine blueberries. Completely different . If you’ve never had Maine blueberries , add it to the bucket list ! 😁
i lived in WA for 90% of my life and i have never eaten a salmon eggs benedict. mind you, i have worked in restaurants and hated making poached eggs when youre slammed so i have hated for anything that uses them. but rarely do i eat salmon for breakfast. now dungie crab and eggs into any breakfast, thats an S tier breakfast.
Pretty common restaurant breakfast. There’s really not much else we could claim is ours.
Especially since the most common breakfast ordered in Washington is actually biscuits and gravy, even if it’s never better than “edible”.
Nah I’ve been here my entire life and this is a stereotype ass breakfast😂😂 can’t blame them tho tbh I can’t think of any specific WA breakfast.
I'm from the East side of WA, so for me it's a bit different. It's common, especially on a Sunday, to make what we call "Spokane Sunshine." It's a whole meal of a tall mug of coffee, some rye toast with huckleberry jam, and ~40g of crack cocaine mixed in with gunpowder and hatred.
@@TheBuddyCassius I’m in the Tacoma/Seattle area and there’s honestly no shortage of good biscuits and gravy over here. In my experience it’s either those or breakfast burritos people ate. WA is weird every city is very different.
41 years in WA and never heard of salmon eggs benedict being a thing
My favorite way as a Californian to do avocado toast is with a poached egg and cherry tomatoes… SO GOOD!
The internet is flat out wrong about breakfast pizza. Use a better crust. I agree it's kinda dumb but I don't care. I love it.
Chicken and waffles is already a breakfast pizza.
@@courve Ummmm, no. Not similar whatsoever. Educate yourself before you openly say dumb things.
Also, spices. I'm tired of seeing BEC without fucking SPICE. And where is the hot sauce!
It's basically a carbonara pizza
Better crust AND biscuit gravy over cheese sauce.
As I Pennsylvanian, I feel so happy, especially after you did us dirty by placing the Philly cheesesteak in B tier
100% 😂 I’m so happy we finally won
As a PA native, I have never had a sticky bun done that way. However, I think it looks good.
I was legit shocked that we won lmao. I love grilled stickies. But we're never really recognized for our food unless it's gross like scrapple or a novelty like shoofly pie or Primanti's. And I guess cheese steaks.
Grilled stickies a la mode from Eat n Park is amazing drunk food
Alabama resident here. Conecuh sausage (CUH-neck-UH) absolutely deserves to be our state breakfast. I always buy the spicy Conecuh sausage. Maybe that would give Josh more of that flavor he was wanting. I like to butterfly cut them in half and have it on a sausage egg and cheese biscuit, but they’re also just good in a hotdog bun or put in anything that you’d add smoked sausage as an ingredient. It’s still an S-tier for us!!!
I also like to throw a little bbq sauce in the pan after they're seared to get a little caramelized sauce going.
Get that man some Christmas Hot
I've been here my entire life and never heard of it.
@@2sleepytammeythen you must have never stepped in a grocery store in Alabama in your entire life.
@@2sleepytammeyit’s local to south AL between Montgomery and Mobile. Think Georgiana.
And it should have been in the biscuit gravy lol.
As someone from Philadelphia, I’ve never heard of a grilled sticky, but I’m glad PA made it to the top of the S tier. Go Birds!
Florida should’ve been Cuban TOAST.
A loaf of Cuban bread cut in half with an ungodly amount of butter in between. Panini press until butter is melted and outside is crispy. If you wanna be really crazy, add fried sweet plantains to the buttered bread and panini it. Serve with a side of Cuban coffee.
Would’ve easily been at least B tier.
Could not agree more, like its not complicated, throw that bitch in a panini press and get it CRISP!