Whenever you think Grits are weird, remember that they are almost identical to Polenta. Same thing except the Italians use a different grade of cornmeal, and grind it a little differently.
Grits are certainly not almost identical to polenta. They are made completely differently, have a very different texture, and different types of corn. Other than that, they’re the same.😂
Ranch is a salad dressing that is used to dip everything in and mix into whatever.Smores I believe was a girl scout thing in the early 70s that caught on everywhere.
@@carolcraig9008Really. You can get grits in just about every breakfast diner that I've been in, in the Midwest. MO, KS, IL, IN, IA, NE, OH etc... Yes more prevent in the south but still readily available in the Midwest. Back home in the northeast I rarely see them though.
One 'den mother' is chosen to 'lead' the cookie sales. She stores all the cookies until their sold. If all the cookies aren't sold, she is responsible for paying for them.
Ranch is a flavor of salad dressing, guys! Also, we toast marshmellows on sticks, too. I was a city boy most of my life so the only way we toasted marshmellows was over the burner of stove. Smores are just another great way to enjoy them. Oh, you don't need to buy Smores kits. You just need to buy a box of Graham crackers, milk chocolate bars, and a bag of the biggest marshmellows you can find and have at it.
the first time I saw one of those kits, it cracked me up!!! Those kits are crazy expensive!!! Just a box of graham crackers, big marshmellows, & milk chocolate bars. Easy easy lemon squeezy!!!!
If you lived close to a US military base in the UK you can buy Girl Scout cookies. We were there for three years and my daughter sold them. The British loved them.
There are 2 commercial bakers that produce Girlscout cookies for the Girlscouts to sell in the US, there is some minor difference between the products from the 2 companies, and strangely enough the name of a few of the cookies varies depending on which company made them. Girlscout cookies in the US are theoretically only sold by Girlscouts, typically for about 1 month out of the year, but which month depends on which state you are in, as they rotate availability to even out production.
A few companies make Girl Scout cookie other products and those might appear year round and donate something to the Girl Scouts. There’s copycat recipes… I wonder if we should send the best reviewed copycat recipes for Samoas/ Caramel Delites and either Tagalongs or Do-si-dos (those were most popular on Jolly with the high schoolers as different enough from any biscuit they could get in a shop plus that they liked because none of them liked Thin Mints) to see if Vicki wants to try making them.
Grits are the BOMB! I l've lived in the UK for 10 years now. (American by birth, Southern by the grace of Almighty God). I was so sad to not have my grits. Then, we went shopping in an Arabic market, and They have grits here! Its sold as cornmeal. They aren't white hominy grits, but they work in a pinch. I'm a salty eater, so lots of butter, salt and pepper, and I'll usually stir my scrambled eggs in there, and crunch up some "streaky" bacon in as well. Delicious! Some people like them a little sweeter and will put jam (jelly) in them. If they're cooked right, they aren't gritty at all, smooth and creamy. PB&J can only be made one way. With smooth PB, and Grape Jelly (jam) on soft white sandwich bread. Enjoy!
It's like when they think they have to define "autumn" as our "fall", not realizing we use both. They often seem realize that we use a variety of words and don't limit ourselves to just one.
Ranch is a salad dressing. At least originally. Now of course there’s also ranch dip which is significantly thicker and lots of things come in ranch flavor. But Ranch is short for Ranch dressing because the original brand was and is Hidden Valley Ranch salad dressing. Grits are a type of corn porridge. Almost no flavor of their own, like most porridges really. Also we don’t really use the word porridge, if you want grits you say grits, if you want oatmeal say oatmeal, cream of wheat is called cream of wheat.
Outside of the US 'Cream of Wheat' would be called semolina. Semolina isn't 'Cream of Wheat,' but 'Cream of Wheat' is a semolina, sort of. It is a semolina unique to the US and people in the US generally don't use the word 'semolina' to describe it.
There used to be a breakfast place in my town that made grits with shrimp, anduile sausage, and cajun cream sauce. It was so good you think you'd been French kissed by an angel.
Grits, like potatoes, must be eaten with butter and salt. They are rather bland otherwise, but wonderful with butter and salt. Another good thing to do with them is chop up a fried egg in them. That is delicious. Ranch is a salad dressing. many people do use it as a dipping sauce, but it is ranch *dressing.* No, Girl Scout cookies are not made by Girl Scouts. They are professionally made in extremely large quantities. The Girl Scouts just sell them.
Shrimp and grits is awesome. Also make them the night before and put them in in the fridge. Then sliced and fried in butter. Never eat grits with sugar or syrup.
@@pacmanc8103 Squid is an acquired taste. Chitterlings are an acquired taste. Grits are not an acquired taste! It's corn! You have to season them and those who don't like them never learned how to do so.
- Gritz are primarily ground white corn. Polenta is ground yellow corn. What you put in it is everything. - Oatmeal is ground oats - Cream of Wheat is ground wheat - Cream of Rice is ground rice
Grits is ground Hominy corn which is made by soaking field corn in lye water. It swells and peels the yellow hull. Best way to eat grits is with egg,salt, pepper,and melted butter.
WERE the best, have you looked at the ingredients lately? They loaded it up with sugar and seed oil. Now you have to look for a "natural" peanut butter to get what used to be the regular stuff. There's a few food channels on youtube that have done comparisons/taste tests recently.
Grits are coarse ground hominy (hard dry corn soaked in lye to remove the outer shell). in the 1910's and 20's Girl Scouts home baked cookies following a standard recipe. In the 1930's they began selling commercially produced cookies.
A variation on peanut butter & jelly (or jam) is grilled PB&J. Grilled in the same manner as a grilled cheese. A nice rainy day treat. Must be careful to let the jelly (jam) cool or you will burn your mouth.
Really enjoy your walking videos, I have steamed past your island ( and others near you ) but have never set foot on them. Jersey looks lovely from what you’ve shown so far!!!
Actually, when I was in England during Guy Fawkes celebration one time I had everyone be making s’mores with their marshmallows. That’s when there is quite a few bonfires and it’s a good time to make s’mores.
I butter my bread before putting the peanut butter on & I use "preserves" instead of jelly. I make grits for breakfast. I put a little butter on the grits with a fried egg on top.
Grits are made of homini. Homini is a type of grain in the corn variety. Before it is ground, you would think it looks like a plump white corn kernal. And essentially that's what it is. But it definitely has a unique texture and taste that is acquired over time unless you had it a lot as a child. I'm not fond of it myself, homini nor grits. Although if I had to have them, I'd take them sweetened up with cinnamon, butter, and sugar.
Two things worth mentioning: 1. PBJ sandwiches, and 2. grits. 1. A) They don't need to be sandwiches. It's just as great spread on a single slice. B) I totally understand what you mean by not liking peanut butter. It's the dry, sticky, pasty mouthfeel that is a turn off, right? Just increase the ratio of jam to PB... easy peasy! Spread the PB paper thin and add thicker jam. Just a tiny hint of the peanut flavor adds a great enhancement to the jam flavor! C) Try making it on toast instead of soft bread. You can scrape the PB layer thinner because the bread surface is firmer. Also, the heat melts the PB into the toast, reducing the pasty dryness. D) Add a layer of regular dairy butter first. The extra oiliness of the butter further moistens and reduces the dry pastiness of the PB while retaining the flavor. E) Always have it with either a cold glass of milk to wash down each mouthful, or a cup of hot coffee if you're in the mood for a warm snack. I see no reason why a cup of hot English tea would not be just as yummy if you're not into coffee! 😀 F) And if you really, really, just hate the taste of peanuts whether butter or otherwise, a "PB" J sandwich is just as good made with any other type of nut butter. Cashew butter is especially good. I've also tried pecan butter, almond butter, and walnut butter. All are incredible. I daresay I personally prefer them to actual peanut butter. 2. Grits are just a coarse-ground corn meal. Nothing weird about them. If you like corn, you should like grits. Eaten just plain, they have virtually no flavor at all and are therefore kind of boring and blah. If you want a savory side dish, they're great with salt and butter melted in. Cheese melted in, as you mentioned, is another option. On the other hand, if you want them for a sweet dessert type side, they are totally awesome with maple syrup or any flavor of jam or fruit mash stirred in. They're very versatile and are really all about just adding texture to the chosen flavoring! 😀 Enjoy!
@@StevenHughes-hr5hp Why would anyone want smeared peanuts? Because they're good. And there's a bazillion different kinds of jelly and jam flavors besides grape that go good with it.
Often ranch "dip" is nothing more than ranch salad dressing, but there are variations of the recipe that are very similar but intended to be a dip--and those recipes usually use less milk and more thick ingredients like sour cream.
I worked with a lady from Kentucky and she ate grits as a cereal as if they were cooked oats, that is with milk and sugar on them. Personally I don't care for them but maybe I have never had them cooked properly.
Only you can make the perfect PB&J sandwich for yourself, there is no set ratio of peanut butter to jelly, it is what works for you. So, spread it thin or thick to your liking. Also, you must try PB&H or peanut butter and honey. Girl Scout cookies are a big deal. My wife was the "cookie mom" for her GS troop for about 4 years before handing it off to another mom. The whole process of the big order of cookies for the troop, picking them up, dividing them up, store front sales, door to door sales, sales orders, delivery... etc. It is a well-oiled machine and an all-volunteer army of parents.
grits are regional. It's available in other areas, but it is by far the biggest in the south. Not so much in the Northeast, say Ranch is relatively new, it was a salad dressing devised by a guy who owned a guest ranch in California in the 50s. Hidden Valley ranch. The dressing was sold under the name of the ranch. It has been spreading since. Took years to be easily available even on the US east coast
Love seeing your island The US military sometimes gives peanut butter to war zones because it’s a good source of protein that doesn’t spoil. In Afghanistan the people fed it to their donkeys. So Millie a lot of societies don’t like it It’s a lot better in Asian recipes with chicken
@@mac11380 It does but once opened it takes about 2-3 months. Since it usually will be eaten well before that time I am not surprised that people get the impression that it never spoils! In my house a jar doesn't last very long.
I have resided on both sides of the pond, to be quite honest I love Sheppards pie , my grandmother also made seaweed bread and on occasion my mother and auntie would take me to the beach to rake mussels for the pot . So good with vegetables from the garden !
Peanut butter and jelly sandwiches in America are more or less something that mothers put together quickly in the morning and stick in a lunch bag so their kids can have a lunch at school. Nourishing and satisfying for lots of kids. Some kids hate them. In my experience not that many adults eat them, but some do. Grits are more of a Southern (Southeastern) US staple, but the Northern states are not as keen on them. In the South it seems everyone is well acquainted with grits. However my wife is from New Jersey and she loves them. Ranch dressing, yeah we like it. We never had it when I was a kid but it suddenly appeared out of nowhere in the 1980's. Now it's everywhere in the US and it goes ducky with raw veggies as a dip or on a salad. Smores, I have had them once or twice in my life. It's something that a lot of people know about in the US but it's not a staple or anything like that, in my experience. It's something you might make on a camping trip or a sleep over for teens, something like that. You have to make them yourself, you won't usually find them available in stores or restaurants. They're kind of in the same category as roasting marshmallows over the campfire. Not a regular thing. Girl scout cookies come around about once per year. You buy them from girl scouts who set up a stand outside of the supermarket. When you enter or leave the store they ask you if you would like to buy some cookies. I have and they are good. But it is maybe once per year that I run into them. 😊
I'm from upstate NY and never heard of grits until the military sent me to Mississippi after basic training, I through it was farina which we ate all the time. My Korean wife loves grits and eats them about everyday and I buy it in 5lb bags for her.
There are plenty more you've probably never heard of that are regional. I come from one of the two cities that makes Girl Scout cookies and we originated a dish called the Hot Brown (created at the Brown Hotel, thus the name), which is an open faced turkey sandwich usually made with Texas Toast, turkey, bacon, tomato, and a mornay sauce. Our state also produces something called burgoo which is a type of stew. When you start to visit places that aren't Texas or the coasts, you'll find lots more things that are new to you.
I wasn’t a fan of Peanut Butter and Jelly (we always made them with Jam) until becoming a parent. But now that I buy Uncrustables for my son, I love them we get the strawberry jam ones, they come frozen and it’s the softest bread and it’s so good the peanut butter I think has more sugar than other brands and it’s a thick layer of peanut butter on both sides with jam in the middle! So good!
PBJ is entirely however you like it; some like crunchy PB or smooth, or with honey, or a bit of cocoa powder. The jelly touted by the jelly company is usually grape, but is entirely dependent on whatever jelly you've got, or have made. The Brits have guava and lemon curd or jam, but you'd probably find cactus jelly in the USA or jalapeno. As for grits --never ate it, it's a southern thing, and doesn't seem particularly healthy, like something has been removed from it. S'mores is from the Girl Scouts when they've learned how to make a campfire, which is funny because Lord Baden Powell (founder of Girl Scouts) was British, but the GS there are Girl Guides, and perhaps they don't have the marshmallows in England. The GS cookies are made in official GS bakeries, available about a month for money-making
Two important points: 1. With PB&J sandwiches there is no correct combination. If you don’t like one ingredient, use less of it. Use jam instead of jelly. Mix them in a bowl and spread on bread. Most Americans don’t mix in a bowl, but after my first sandwich made that way, I never make them any other way. 2. With grits there are a couple of notes. Grits originated in the U.S. South. I grew up in the Midwest, where grits were never served. My Dad made them on time and they were awful. I swore I’d never eat them again. Then I moved to the South where people know how to make them. So, here are the tips I learned: a. NEVER use instant grits. Use the 5-minute kind, if you’re in a hurry, or the long cooking (20 minutes) kind. You can do a couple of other things to enhance the taste. Let the grits soak in the water over night. Try using blue corn grits. b. Use plenty of salt. Grits don’t taste right, if they do not have enough salt. Salt them until they do not taste bland. More, if you like salt. c. Butter, butter, butter. Grits cry out for butter. Add at the end over the cooked grits and watch it melt. c. Grits taste better with cheese. I prefer cheddar, but have had them with pepper jack and parmesan. You add the cheese at the same time as the butter and stir everything up. d. Serve hot. Eating cold grits is akin to eating wallpaper paste c. A Southern variation: serve with boiled shrimp - absolutely delicious.
@@rightlyso8507 i doubt Rocky Mountain oysters are on a bunch of menus outside the American Rockies. But maybe I’m adding rattlesnake soup to the list also. Doubtful it’s commonly available in central and South America.
@@RobertMJohnson Golly! To me, there's plenty enough varieties of food available, as it is. It's hard to imagine folks clamoring to get a bowl of rattlesnake soup. But, that's just me!
@@rightlyso8507there aren’t plenty of varieties of uniquely American, though, which is the point and to your point-bison burgers, bison filet and rattlesnake soup are NOT common at all.
PB&J really depends on your favorite proportions of the two. My Mom had a real knack. Usually kids eat it, but so do nostalgic adults. You can make it more "gourmet" by using your favorite jams and preserves and/or fresh PB. I like it on one slice of French or Italian bread. If you replace the Jelly with marshmellow fluff (comes in a jar), you have a "fluffernutter." Very sweet! Grits are a Southern dish. I adore my Southern friends; they are the best. However, I grew up in the North and would rarely to never see it on a menu and certainly never had it at home. I think Mid-Westerners eat it too..although they seem to be into their biscuits and gravy. Northerners do not eat that either. If you haven't seen the very funny movie, "My Cousin Vinnie" be sure to watch it. You will learn a lot about grits. Ranch is a salad dressing or a dip for a raw veggie plate. Since I moved to the South, ranch dressing is everywhere, but I have to seek creamy Italian dressing...Ken's is addictive. Girl Scouts support their organization with the cookies. There was a scandal a while ago about how the upper leaders/CEO types were salaried for huge money, while the kids were working hard to sell those cookies. Good luck with making the real s'mores. Thank you for posting!
😂 girl scout cookies are not sold in stores they are sold by the girl scouts in front of storefronts. You often see them sell them in front of Walmart.
To me the best thing about peanut butter and jelly is that you can use any flavor of jelly or jam and it still tastes great but always use crunchy peanut butter.
PB&J really can be made a bunch of different ways. Try extra crunchy peanut butter instead of creamy and preserves instead of jelly. Whatever combination you choose, it should always be with a very cold glass of whole milk.
When you make grits, add 1 tablespoon of coconut oil and 4 pats of butter per 2 or 3 servings of grits and they will be a smoother texture. If you want to sweeten them up, honey tastes best. 😊
My Mother ( raised on a farm in Virginia ) made Grits to go with our breakfast of Eggs and Bacon and Toast. Grits are delicious with butter and salt and pepper. I usually mixed my runny egg yoke into my Grits. Yum! Ranch is a salad dressing. However a home made ranch is best. We prefer our French fries dipped in ranch but usually people dip in Ketchup. My wife always has the fixings for smores at our lake property for the Grand Kids to roast over the fire pit. My favorite way to make smores is take Graham Crackers. Hershey Chocolate bars. Big Bag of marshmallows. Throw the marshmallows and graham crackers aside and enjoy the chocolate bar. Just saying. Never Never Lake, Alaska
Grits come in two varieties (white & yellow). Yellow grits are the most favorful. Red eye gravy and butter are probably the most common ways of flavoring grits. Pepper is also a good addition. Shrimp and grits is a signature dish of the South Carolina Lowcountry.
The closest thing to grits in Europe is polenta. It is made from corn meal and used in a few Italian dishes. I like my grits with butter and sugar just like my oatmeal (porridge). Shrimp and grits are also good and taste totally different.
Garlic cheese grits are delicious. In South Carolina shrimp and grits are a nice brunch dish. Eggs and grits are good too. We don't put sweet stuff on grits-at least I've never heard of that.
I grew up eating grits In South Carolina . They're a blank slate made of ground nixtamalized corn kernels .They taste bland without seasoning . But cooked and seasoned correctly they are a comfort food to Southerners .
@@kikibigbangfan3540 I had parakeets as a child and the stuff you spread on the bottom of the cage was called gravel. The birds would eat it and use it to grind up their seeds.
Pertaining to PB&J, I prefer Concord Grape Jelly & natural peanut butter. Sometimes I substitute jam, like raspberry or blackerry for the grape jelly. Grits are a more "Southern" thing & I like mine with plenty of butter & maple syrup. Grits can be the only entree of a persons breakfast, but I think they're best as a side component along with bacon/sausage & eggs. P.s. I treat oatmeal the same as grits by dousing them with butter & maple syrup or brown sugar. Salutations from NE Texas & God bless!
Some of these I really associate with childhood. Peanut butter and Jelly Sandwiches, Girl Scout Cookies, S’mores (an open fire is best). Grits is only a taste I acquired as an adult. Ranch is also used as a salad dressing.
I was stationed in Iraq with the UK forces, and when the care packages with Girl Scout Cookies arrived, I made sure to share with the young lads that were standing guard, especially the night shift. It was a pleasure to watch them snack and say, "Thank you Mum (Ma'am)" 😁
Grits are more of a southern thing, but are simply ground corn, pretty much the same as polenta. They are pretty bland on their own, much like a baked potato (jacket potato). Season them up with butter, salt and pepper and they are great. Adding sharp cheddar cheese, bacon, and/or gravy only makes them better. Some like them with sugar or syrup, but that’s not my thing.
There are lots of foods only found or that originated in America, including pecan pie, pumpkin pie, graham crackers, TexMex BBQ, BLT sandwich, Boston cream pie, and tons of other foods.
The perfect peanut butter and jelly sandwich is 2 parts peanut butter to 1 part jelly. I spread peanut butter on both slices, and jelly on one... perfection.
I grew up eating grits for breakfast like you would porridge. My mother would add sugar, butter and a little milk if they were too thick and to this day that is the only way I have eaten them.
Don't worry about the ratios on PB&J. If you ask 5 people how to make it, you'll get 6 different answers. If you want an authentic American peanut butter and jelly sandwich, just make a peanut butter and jelly sandwich. Your version will be just as authentic as anyone else's.
American here. Mom always called grits nothing more than wallpaper paste. Made from corn and bigger in the south than in other regions. By the way my sister LOVES GRITS, but she’s nuts, so that says it all. 😂
I ate peanut butter and jelly sandwiches as a kid. Strawberry jam or grape jelly. Grits, texture like sand with whatever you put on it for flavor. I never understood the love for grits. Smores taste great but way too much sugar.
I'm convinced S'mores exist only to occupy hyperactive children when they are confronted with an absence of commercial entertainment for the first time ever. Cooking them over a campfire is complicated enough to engage a child and produces something they want to eat. Learning about 'fire hot' is a bonus.
If you are doing a campfire try hotdogs! Put them close to or in the fire. Then on a roll with ketchup and mustard. Here in the US Appalachians it is chili (no beans), mustard, onions. Snd we sometimes skip the roll and wrap that dog in a piece of sandwich bread. Get your mom to watch some American cooks, such as The Hillbilly Kitchen to see if she can up the ante snd make it like American cooks do.
Peanut butter and jelly sandwiches are more for kids and school lunches. As an adult I will eat them once in a great while. Its a pretty quick and nutritious meal for kids without nut allergies. If you look at countries with malnourished children peanut butter derivatives are one of the lowest cost and best ways to fatten them up. How peanut butter sandwiches are made is also a bit regional in the U.S. Types of jams and jellies preferred with them depend on area. Also with or without fluffernutter. You can make them as you prefer them. It pays to experiment a bit. Do like more peanut butter and less jam or vice versa or equal parts? Do you prefer fluffernutter to jams or jellies with the peanut butter? Or maybe like me you like all three! I like peanut butter with raspberry or blackberry jam and fluffernutter. Then you can also choose what type bread you prefer to make your sandwich with! Personally I prefer whole wheat bread or other full grain types to white bread.
Ranch is Ranch dressing for salads and whatnot. It just became Uber popular and people put it on everything. There are a couple of Keebler brand cookies that are just like the Girl Scout ones, don't know if that helps you.
I took this transplanted Yank 30 years to learn how to enjoy grits properly (butter and black pepper). Shrimp and cheese-grits is another southern speciality.
You CAN get Girl Scout cookies online you have to order directly from a Girl Scout and they do ship internationally but super expensive. I suggest looking up copycat recipes and then donating a couple dollars to the Girl Scouts of America (or the British version) after making them. Another option, I suspect at least one of your subscribers has an American Girl Scout in their family and could send you their personal cookie order page so if you make a copy cat recipe during cookie season (starts in January) you can have people send their daughter’s page links ahead of time and make a link tree encouraging people to buy from those girls.
Whenever you think Grits are weird, remember that they are almost identical to Polenta. Same thing except the Italians use a different grade of cornmeal, and grind it a little differently.
Grits are certainly not almost identical to polenta. They are made completely differently, have a very different texture, and different types of corn. Other than that, they’re the same.😂
When trying to think of a comparison - Polenta is probably the closest comparison I can think of.
Add some bacon next time, and if you want real southern food, try Shrimp and Grits.
Peanut butter n jam....you gotta let em chill...like make in the morning then it have it at lunch...it smells soooo good
@@pacmanc8103Wrong answer thanks for participating.
Ranch is actually technically a salad dressing.
Grits is a Southern dish. I live in the Midwestern part of the United States. Never have eaten grits. 😊
Ranch is a salad dressing that is used to dip everything in and mix into whatever.Smores I believe was a girl scout thing in the early 70s that caught on everywhere.
@@carolcraig9008Really. You can get grits in just about every breakfast diner that I've been in, in the Midwest. MO, KS, IL, IN, IA, NE, OH etc... Yes more prevent in the south but still readily available in the Midwest. Back home in the northeast I rarely see them though.
@ Perhaps but nothing I would be interested in eating. I’ve never seen grits on a menu but then I wasn’t looking for them either.
@@craigplatel813 I am in Wisconsin, and there is no grits. And good, they are disgusting.
Girl Scout cookies are only sold for about four weeks every year. The profits from the sales support the troop that is selling them.
They’re sold online all year now. But your local G.S. Troop won’t get a cut.
@@santamanone which, in all honesty, they only got a very small cut, before.
You can find exactly the same kind of cookies all year long at Walmart. Not called girl scout cookies and generally larger but the same.
One 'den mother' is chosen to 'lead' the cookie sales. She stores all the cookies until their sold. If all the cookies aren't sold, she is responsible for paying for them.
@@lazaruslazuli6130 Den mother? Isn’t that a Cub Scout thing? The cookies are sold by the Girl Scouts.
Ranch is a flavor of salad dressing, guys! Also, we toast marshmellows on sticks, too. I was a city boy most of my life so the only way we toasted marshmellows was over the burner of stove. Smores are just another great way to enjoy them. Oh, you don't need to buy Smores kits. You just need to buy a box of Graham crackers, milk chocolate bars, and a bag of the biggest marshmellows you can find and have at it.
Scotty marshmallows s'mores yuk!
@oldfogey4679 oh, they're delicious
we replace the chocolate bars with nutella when we make them.
@govols100 that's a great take on the Smores, I'll have to try that sometime!
the first time I saw one of those kits, it cracked me up!!! Those kits are crazy expensive!!! Just a box of graham crackers, big marshmellows, & milk chocolate bars. Easy easy lemon squeezy!!!!
If you lived close to a US military base in the UK you can buy Girl Scout cookies. We were there for three years and my daughter sold them. The British loved them.
Ranch is a salad dressing. It became a dip later. Same with honey mustard. When honey mustard first came out the combination blew some people's minds.
There are 2 commercial bakers that produce Girlscout cookies for the Girlscouts to sell in the US, there is some minor difference between the products from the 2 companies, and strangely enough the name of a few of the cookies varies depending on which company made them. Girlscout cookies in the US are theoretically only sold by Girlscouts, typically for about 1 month out of the year, but which month depends on which state you are in, as they rotate availability to even out production.
A shame they aren't available in the UK😢 the thin mints are SO yummy
A few companies make Girl Scout cookie other products and those might appear year round and donate something to the Girl Scouts. There’s copycat recipes… I wonder if we should send the best reviewed copycat recipes for Samoas/ Caramel Delites and either Tagalongs or Do-si-dos (those were most popular on Jolly with the high schoolers as different enough from any biscuit they could get in a shop plus that they liked because none of them liked Thin Mints) to see if Vicki wants to try making them.
@@OliviaFinley-p7wI'm told Mint Viscounts are the closest thing you can get in the UK.
I've lived here 51 years and only tried grits once.
There are regional foods that you can't find anywhere else in the country, let alone the world.
Grits are the BOMB! I l've lived in the UK for 10 years now. (American by birth, Southern by the grace of Almighty God). I was so sad to not have my grits. Then, we went shopping in an Arabic market, and They have grits here! Its sold as cornmeal. They aren't white hominy grits, but they work in a pinch. I'm a salty eater, so lots of butter, salt and pepper, and I'll usually stir my scrambled eggs in there, and crunch up some "streaky" bacon in as well. Delicious! Some people like them a little sweeter and will put jam (jelly) in them. If they're cooked right, they aren't gritty at all, smooth and creamy. PB&J can only be made one way. With smooth PB, and Grape Jelly (jam) on soft white sandwich bread. Enjoy!
I was surprised when I found grits, spelled gritz in the stores in Sarajevo.
People who sweeten their grits are lunatics! The bread needs to be toasted for a PB&J though. Takes our beloved sandwich to a new level. 😁😋
@@ladiuneeq9789 I agree. sweetening grits is a sinful abomination!
@ I would never toast the bread for a PBJ. I want gummy American white bread.
@@hanknichols6865 Okay, so .............. I think you need therapy then!
Guys quit saying we don't have jam stop.
We have jelly, jam, preserve and thing called applebutter too.
And all the above has so many flavors too.
It's like when they think they have to define "autumn" as our "fall", not realizing we use both. They often seem realize that we use a variety of words and don't limit ourselves to just one.
@Roger-m5m yep that's true
I was hoping they'd see the variety of jams and jellies we have when they went to Walmart, but I don't think they noticed.
Don’t forget Marmalade!
@@Isolder74 true
Ranch is a salad dressing. At least originally. Now of course there’s also ranch dip which is significantly thicker and lots of things come in ranch flavor. But Ranch is short for Ranch dressing because the original brand was and is Hidden Valley Ranch salad dressing.
Grits are a type of corn porridge. Almost no flavor of their own, like most porridges really. Also we don’t really use the word porridge, if you want grits you say grits, if you want oatmeal say oatmeal, cream of wheat is called cream of wheat.
Outside of the US 'Cream of Wheat' would be called semolina. Semolina isn't 'Cream of Wheat,' but 'Cream of Wheat' is a semolina, sort of. It is a semolina unique to the US and people in the US generally don't use the word 'semolina' to describe it.
There used to be a breakfast place in my town that made grits with shrimp, anduile sausage, and cajun cream sauce. It was so good you think you'd been French kissed by an angel.
Wow, that must’ve been really good! Lol
Grits are made from Hominy. Essentially each “grit” is a kernel of corn with the pericarp (outer shell) removed, then dried and ground into a meal.
The ratio for PB&J is up personal preference.
I am a 76 year old citizen of the United States and I have never eaten a PB & J sandwich.
@@maggiegarber246 WHAT?!
Grits, like potatoes, must be eaten with butter and salt. They are rather bland otherwise, but wonderful with butter and salt. Another good thing to do with them is chop up a fried egg in them. That is delicious.
Ranch is a salad dressing. many people do use it as a dipping sauce, but it is ranch *dressing.*
No, Girl Scout cookies are not made by Girl Scouts. They are professionally made in extremely large quantities. The Girl Scouts just sell them.
REMEMBER it's Ranch NOT Raunch. 😂😂😂 Ranch is salad dressing and a side dip.
Grits are amazing in a cold morning but 100% you have to “doctor” them up. Salt, pepper, butter and cheese….. lots of each
And bacon!!! I have also seen people eat them with scrambled eggs mixed in.
I like grits either sweet or savory, but they definitely need something added to them.
Grits are very much an acquired taste. Many people do not like them.
Shrimp and grits is awesome. Also make them the night before and put them in in the fridge. Then sliced and fried in butter. Never eat grits with sugar or syrup.
@@pacmanc8103 Squid is an acquired taste. Chitterlings are an acquired taste. Grits are not an acquired taste! It's corn! You have to season them and those who don't like them never learned how to do so.
I like these walking videos.
- Gritz are primarily ground white corn. Polenta is ground yellow corn. What you put in it is everything.
- Oatmeal is ground oats
- Cream of Wheat is ground wheat
- Cream of Rice is ground rice
don't forget the pearled barley
@@boomhaur626 Not familiar with that one, but if it's ground barley, then definitely :)
EDIT: Hmm... Web search says it's not ground barley
I guess Cream of Rice would be ground rice then. The only porridge I ever heard of were the bowls of it that Goldilocks ate.
@@CyndiDeimler If I understand correctly, porridge is just another word for oatmeal, and they're the same thing.
Grits is ground Hominy corn which is made by soaking field corn in lye water. It swells and peels the yellow hull. Best way to eat grits is with egg,salt, pepper,and melted butter.
To the wife: Remember, the quality of peanut butter varies a lot. The companies that have been making it for ages are the best.
Jiff really is the best( I like the crunchy kind)
I like Jif
WERE the best, have you looked at the ingredients lately? They loaded it up with sugar and seed oil. Now you have to look for a "natural" peanut butter to get what used to be the regular stuff. There's a few food channels on youtube that have done comparisons/taste tests recently.
@@TheOtherBill Well, if we talk about taste only, they're still the best.
Grits are coarse ground hominy (hard dry corn soaked in lye to remove the outer shell). in the 1910's and 20's Girl Scouts home baked cookies following a standard recipe. In the 1930's they began selling commercially produced cookies.
The Jersey countryside is gorgeous!! Would like to see more videos of the countryside.
Girl Scout Cookies are great. Sold from January to April. They raise $800 million in 4 months for their organization. Sold at $5 to $7 a box.
And of course the bakery makes a profit, but everything else goes right back to the troops.
A variation on peanut butter & jelly (or jam) is grilled PB&J. Grilled in the same manner as a grilled cheese. A nice rainy day treat. Must be careful to let the jelly (jam) cool or you will burn your mouth.
Really enjoy your walking videos, I have steamed past your island ( and others near you ) but have never set foot on them. Jersey looks lovely from what you’ve shown so far!!!
Actually, when I was in England during Guy Fawkes celebration one time I had everyone be making s’mores with their marshmallows. That’s when there is quite a few bonfires and it’s a good time to make s’mores.
I butter my bread before putting the peanut butter on & I use "preserves" instead of jelly. I make grits for breakfast. I put a little butter on the grits with a fried egg on top.
I’m enjoying your walk-abouts. It’s really fun to see Jersey.
Grits are made of homini. Homini is a type of grain in the corn variety. Before it is ground, you would think it looks like a plump white corn kernal. And essentially that's what it is. But it definitely has a unique texture and taste that is acquired over time unless you had it a lot as a child. I'm not fond of it myself, homini nor grits. Although if I had to have them, I'd take them sweetened up with cinnamon, butter, and sugar.
With grits you have to add a lotta butter and a little salt. Then they're perfect.
I wish I was on the walk with you two ❤❤! This scenery is gorgeous! Keep them coming please. Love to you from California!
Two things worth mentioning: 1. PBJ sandwiches, and 2. grits.
1. A) They don't need to be sandwiches. It's just as great spread on a single slice.
B) I totally understand what you mean by not liking peanut butter. It's the dry, sticky, pasty mouthfeel that is a turn off, right? Just increase the ratio of jam to PB... easy peasy! Spread the PB paper thin and add thicker jam. Just a tiny hint of the peanut flavor adds a great enhancement to the jam flavor!
C) Try making it on toast instead of soft bread. You can scrape the PB layer thinner because the bread surface is firmer. Also, the heat melts the PB into the toast, reducing the pasty dryness.
D) Add a layer of regular dairy butter first. The extra oiliness of the butter further moistens and reduces the dry pastiness of the PB while retaining the flavor.
E) Always have it with either a cold glass of milk to wash down each mouthful, or a cup of hot coffee if you're in the mood for a warm snack. I see no reason why a cup of hot English tea would not be just as yummy if you're not into coffee! 😀
F) And if you really, really, just hate the taste of peanuts whether butter or otherwise, a "PB" J sandwich is just as good made with any other type of nut butter. Cashew butter is especially good. I've also tried pecan butter, almond butter, and walnut butter. All are incredible. I daresay I personally prefer them to actual peanut butter.
2. Grits are just a coarse-ground corn meal. Nothing weird about them. If you like corn, you should like grits. Eaten just plain, they have virtually no flavor at all and are therefore kind of boring and blah. If you want a savory side dish, they're great with salt and butter melted in. Cheese melted in, as you mentioned, is another option. On the other hand, if you want them for a sweet dessert type side, they are totally awesome with maple syrup or any flavor of jam or fruit mash stirred in. They're very versatile and are really all about just adding texture to the chosen flavoring! 😀 Enjoy!
Boiled peanuts are good. Roasted peanuts are good. Why would anyone want smeared peanuts? Neither peanut butter nor grape jelly is good.
@@StevenHughes-hr5hp Why would anyone want smeared peanuts? Because they're good. And there's a bazillion different kinds of jelly and jam flavors besides grape that go good with it.
Often ranch "dip" is nothing more than ranch salad dressing, but there are variations of the recipe that are very similar but intended to be a dip--and those recipes usually use less milk and more thick ingredients like sour cream.
I worked with a lady from Kentucky and she ate grits as a cereal as if they were cooked oats, that is with milk and sugar on them. Personally I don't care for them but maybe I have never had them cooked properly.
Only you can make the perfect PB&J sandwich for yourself, there is no set ratio of peanut butter to jelly, it is what works for you. So, spread it thin or thick to your liking. Also, you must try PB&H or peanut butter and honey. Girl Scout cookies are a big deal. My wife was the "cookie mom" for her GS troop for about 4 years before handing it off to another mom. The whole process of the big order of cookies for the troop, picking them up, dividing them up, store front sales, door to door sales, sales orders, delivery... etc. It is a well-oiled machine and an all-volunteer army of parents.
You missed the tie in for US Jelly, Jam and Preserves and how each differs
Or “fruit spread”. There are definitions of what recipe each can have to be sold as that defined product.
We have a frew varieties of jams in the uk and marmalades . My fave is lemon and lime 😊
grits are regional. It's available in other areas, but it is by far the biggest in the south. Not so much in the Northeast, say
Ranch is relatively new, it was a salad dressing devised by a guy who owned a guest ranch in California in the 50s. Hidden Valley ranch. The dressing was sold under the name of the ranch. It has been spreading since. Took years to be easily available even on the US east coast
Love seeing your island
The US military sometimes gives peanut butter to war zones because it’s a good source of protein that doesn’t spoil. In Afghanistan the people fed it to their donkeys. So Millie a lot of societies don’t like it
It’s a lot better in Asian recipes with chicken
Peanut butter does spoil
@@mac11380 It does but once opened it takes about 2-3 months. Since it usually will be eaten well before that time I am not surprised that people get the impression that it never spoils! In my house a jar doesn't last very long.
@@mtaylor44 I found a jar that was opened for over a year in the back of the cupboard , rancid is the only way to describe it.
I have resided on both sides of the pond, to be quite honest I love Sheppards pie , my grandmother also made seaweed bread and on occasion my mother and auntie would take me to the beach to rake mussels for the pot . So good with vegetables from the garden !
Peanut butter and jelly sandwiches in America are more or less something that mothers put together quickly in the morning and stick in a lunch bag so their kids can have a lunch at school. Nourishing and satisfying for lots of kids. Some kids hate them. In my experience not that many adults eat them, but some do. Grits are more of a Southern (Southeastern) US staple, but the Northern states are not as keen on them. In the South it seems everyone is well acquainted with grits. However my wife is from New Jersey and she loves them. Ranch dressing, yeah we like it. We never had it when I was a kid but it suddenly appeared out of nowhere in the 1980's. Now it's everywhere in the US and it goes ducky with raw veggies as a dip or on a salad. Smores, I have had them once or twice in my life. It's something that a lot of people know about in the US but it's not a staple or anything like that, in my experience. It's something you might make on a camping trip or a sleep over for teens, something like that. You have to make them yourself, you won't usually find them available in stores or restaurants. They're kind of in the same category as roasting marshmallows over the campfire. Not a regular thing. Girl scout cookies come around about once per year. You buy them from girl scouts who set up a stand outside of the supermarket. When you enter or leave the store they ask you if you would like to buy some cookies. I have and they are good. But it is maybe once per year that I run into them. 😊
Grits are made from corn. The corn is soaked in ly water. Then dried and soaked again.
When dried, grind it. Cook and serve as you want
grits are great with butter and salt and pepper with a couple eggs and toast.
You have to grow up eating grits to like them but the like ratio is 50/50. I love them.
And a couple bacon slices
I'm from upstate NY and never heard of grits until the military sent me to Mississippi after basic training, I through it was farina which we ate all the time. My Korean wife loves grits and eats them about everyday and I buy it in 5lb bags for her.
Grits is to be eaten simply with salt, pepper, butter and cheese
There are plenty more you've probably never heard of that are regional. I come from one of the two cities that makes Girl Scout cookies and we originated a dish called the Hot Brown (created at the Brown Hotel, thus the name), which is an open faced turkey sandwich usually made with Texas Toast, turkey, bacon, tomato, and a mornay sauce. Our state also produces something called burgoo which is a type of stew. When you start to visit places that aren't Texas or the coasts, you'll find lots more things that are new to you.
I wasn’t a fan of Peanut Butter and Jelly (we always made them with Jam) until becoming a parent. But now that I buy Uncrustables for my son, I love them we get the strawberry jam ones, they come frozen and it’s the softest bread and it’s so good the peanut butter I think has more sugar than other brands and it’s a thick layer of peanut butter on both sides with jam in the middle! So good!
PBJ is entirely however you like it; some like crunchy PB or smooth, or with honey, or a bit of cocoa powder. The jelly touted by the jelly company is usually grape, but is entirely dependent on whatever jelly you've got, or have made. The Brits have guava and lemon curd or jam, but you'd probably find cactus jelly in the USA or jalapeno. As for grits --never ate it, it's a southern thing, and doesn't seem particularly healthy, like something has been removed from it. S'mores is from the Girl Scouts when they've learned how to make a campfire, which is funny because Lord Baden Powell (founder of Girl Scouts) was British, but the GS there are Girl Guides, and perhaps they don't have the marshmallows in England. The GS cookies are made in official GS bakeries, available about a month for money-making
Two important points:
1. With PB&J sandwiches there is no correct combination. If you don’t like one ingredient, use less of it. Use jam instead of jelly. Mix them in a bowl and spread on bread. Most Americans don’t mix in a bowl, but after my first sandwich made that way, I never make them any other way.
2. With grits there are a couple of notes. Grits originated in the U.S. South. I grew up in the Midwest, where grits were never served. My Dad made them on time and they were awful. I swore I’d never eat them again. Then I moved to the South where people know how to make them. So, here are the tips I learned:
a. NEVER use instant grits. Use the 5-minute kind, if you’re in a hurry, or the long cooking (20 minutes) kind. You can do a couple of other things to enhance the taste. Let the grits soak in the water over night. Try using blue corn grits.
b. Use plenty of salt. Grits don’t taste right, if they do not have enough salt. Salt them until they do not taste bland. More, if you like salt.
c. Butter, butter, butter. Grits cry out for butter. Add at the end over the cooked grits and watch it melt.
c. Grits taste better with cheese. I prefer cheddar, but have had them with pepper jack and parmesan. You add the cheese at the same time as the butter and stir everything up.
d. Serve hot. Eating cold grits is akin to eating wallpaper paste
c. A Southern variation: serve with boiled shrimp - absolutely delicious.
Beesleys: a food you need to try that is uniquely american: Bison Burger or Bison Filet Mignon and Rocky Mountain Oysters.
Rocky Mountain Oysters are really beef testicles, aren't they?
@@rightlyso8507 i doubt Rocky Mountain oysters are on a bunch of menus outside the American Rockies. But maybe
I’m adding rattlesnake soup to the list also.
Doubtful it’s commonly available in central and South America.
@@RobertMJohnson Golly! To me, there's plenty enough varieties of food available, as it is. It's hard to imagine folks clamoring to get a bowl of rattlesnake soup. But, that's just me!
@@rightlyso8507there aren’t plenty of varieties of uniquely American, though, which is the point and to your point-bison burgers, bison filet and rattlesnake soup are NOT common at all.
@RobertMJohnson My father worked in Yellowstone and he talked about those "oysters'
PB&J really depends on your favorite proportions of the two. My Mom had a real knack. Usually kids eat it, but so do nostalgic adults. You can make it more "gourmet" by using your favorite jams and preserves and/or fresh PB. I like it on one slice of French or Italian bread. If you replace the Jelly with marshmellow fluff (comes in a jar), you have a "fluffernutter." Very sweet! Grits are a Southern dish. I adore my Southern friends; they are the best. However, I grew up in the North and would rarely to never see it on a menu and certainly never had it at home. I think Mid-Westerners eat it too..although they seem to be into their biscuits and gravy. Northerners do not eat that either. If you haven't seen the very funny movie, "My Cousin Vinnie" be sure to watch it. You will learn a lot about grits. Ranch is a salad dressing or a dip for a raw veggie plate. Since I moved to the South, ranch dressing is everywhere, but I have to seek creamy Italian dressing...Ken's is addictive. Girl Scouts support their organization with the cookies. There was a scandal a while ago about how the upper leaders/CEO types were salaried for huge money, while the kids were working hard to sell those cookies. Good luck with making the real s'mores. Thank you for posting!
😂 girl scout cookies are not sold in stores they are sold by the girl scouts in front of storefronts. You often see them sell them in front of Walmart.
To me the best thing about peanut butter and jelly is that you can use any flavor of jelly or jam and it still tastes great but always use crunchy peanut butter.
PB&J really can be made a bunch of different ways. Try extra crunchy peanut butter instead of creamy and preserves instead of jelly. Whatever combination you choose, it should always be with a very cold glass of whole milk.
When you make grits, add 1 tablespoon of coconut oil and 4 pats of butter per 2 or 3 servings of grits and they will be a smoother texture. If you want to sweeten them up, honey tastes best. 😊
My Mother ( raised on a farm in Virginia ) made Grits to go with our breakfast of Eggs and Bacon and Toast. Grits are delicious with butter and salt and pepper. I usually mixed my runny egg yoke into my Grits.
Yum! Ranch is a salad dressing. However a home made ranch is best.
We prefer our French fries dipped in ranch but usually people dip in Ketchup.
My wife always has the fixings for smores at our lake property for the Grand Kids to roast over the fire pit.
My favorite way to make smores is take Graham Crackers.
Hershey Chocolate bars.
Big Bag of marshmallows.
Throw the marshmallows and graham crackers aside and enjoy the chocolate bar.
Just saying.
Never Never Lake, Alaska
Grits come in two varieties (white & yellow). Yellow grits are the most favorful. Red eye gravy and butter are probably the most common ways of flavoring grits. Pepper is also a good addition. Shrimp and grits is a signature dish of the South Carolina Lowcountry.
The closest thing to grits in Europe is polenta. It is made from corn meal and used in a few Italian dishes. I like my grits with butter and sugar just like my oatmeal (porridge). Shrimp and grits are also good and taste totally different.
Grits are parched corn. Can be sweet or savory depending on what you serve them with. Shrimp and grits, crazy good!
Garlic cheese grits are delicious. In South Carolina shrimp and grits are a nice brunch dish. Eggs and grits are good too. We don't put sweet stuff on grits-at least I've never heard of that.
Some people put sugar & butter in it. It’s good either way, just depends on if you want sweet or savory!
Grits are really very similar to polenta. They can be served in place of noodles for such things as under stew or braised foods.
Best way to eat a peanut butter and jelly sandwich is to toast the bread and use a good quality jam instead of a jelly. I prefer grape jam.
The proper way to eat penut butter and jelly sandwich is with an ice cold glass of milk. Also try peanut butter and honey sandwich.
Also, be six years old.
Grits always reminded me of the gravel you put in the bottom of a parakeet cage...but then I'm from the north,
There in lies the issue of your perspective of grits. And gravel that fine, is called sand 😂❤
I grew up eating grits In South Carolina . They're a blank slate made of ground nixtamalized corn kernels .They taste bland without seasoning . But cooked and seasoned correctly they are a comfort food to Southerners .
@@kikibigbangfan3540 I had parakeets as a child and the stuff you spread on the bottom of the cage was called gravel. The birds would eat it and use it to grind up their seeds.
@@victorwaddell6530 When I lived in Atlanta, all my friends tried to get me to like them. They all failed.
Pertaining to PB&J, I prefer Concord Grape Jelly & natural peanut butter. Sometimes I substitute jam, like raspberry or blackerry for the grape jelly. Grits are a more "Southern" thing & I like mine with plenty of butter & maple syrup. Grits can be the only entree of a persons breakfast, but I think they're best as a side component along with bacon/sausage & eggs. P.s. I treat oatmeal the same as grits by dousing them with butter & maple syrup or brown sugar. Salutations from NE Texas & God bless!
I'm American but if I were born Brit I would seek dual citizenship and enjoy both worlds.
Ranch is actually used mostly on salads. I agree with you about the grits. Love from California.
You guys walking through the forest reminds me of the many movies i've watched with Knights riding their horse and camping out.
We eat a LOT of peanut butter sandwiches. I mean a LOT. I am 51 and I probably eat at least four a week.
A 2002 survey showed the average American will eat 1,500 peanut butter and jelly sandwiches before graduating from high school.
That'd probably be less than 2 years of me eating peanut butter and jelly sandwiches
Some of these I really associate with childhood. Peanut butter and Jelly Sandwiches, Girl Scout Cookies, S’mores (an open fire is best). Grits is only a taste I acquired as an adult. Ranch is also used as a salad dressing.
I am 100% bird watching in your videos, mainly by sound. Super fun!
I was stationed in Iraq with the UK forces, and when the care packages with Girl Scout Cookies arrived, I made sure to share with the young lads that were standing guard, especially the night shift. It was a pleasure to watch them snack and say, "Thank you Mum (Ma'am)" 😁
Swansea , my grandfather was a fishmonger.
Nothing beats a plate of fish and chips with vinegar.
Grits are more of a southern thing, but are simply ground corn, pretty much the same as polenta. They are pretty bland on their own, much like a baked potato (jacket potato). Season them up with butter, salt and pepper and they are great. Adding sharp cheddar cheese, bacon, and/or gravy only makes them better. Some like them with sugar or syrup, but that’s not my thing.
S'mores in the garden for Christmas sounds delightful
There are lots of foods only found or that originated in America, including pecan pie, pumpkin pie, graham crackers, TexMex BBQ, BLT sandwich, Boston cream pie, and tons of other foods.
The perfect peanut butter and jelly sandwich is 2 parts peanut butter to 1 part jelly.
I spread peanut butter on both slices, and jelly on one... perfection.
I grew up eating grits for breakfast like you would porridge. My mother would add sugar, butter and a little milk if they were too thick and to this day that is the only way I have eaten them.
Grits with poached eggs and bacon is amazing.
Don't worry about the ratios on PB&J. If you ask 5 people how to make it, you'll get 6 different answers. If you want an authentic American peanut butter and jelly sandwich, just make a peanut butter and jelly sandwich. Your version will be just as authentic as anyone else's.
American here. Mom always called grits nothing more than wallpaper paste. Made from corn and bigger in the south than in other regions. By the way my sister LOVES GRITS, but she’s nuts, so that says it all. 😂
Just got done eating a bowl of grits with butter, honey, and Twix Shakers seasoning.
I don't think it is your sister who is nuts... Grits are awesome. Not much different than mashed potato; pretty bland without fixing it up.
I'm a Maryland guy, never ate grits, and I've never seen anyone make them.
@@1972Ray you’ve missed nothing. 😝
I ate peanut butter and jelly sandwiches as a kid. Strawberry jam or grape jelly. Grits, texture like sand with whatever you put on it for flavor. I never understood the love for grits. Smores taste great but way too much sugar.
You can posh up grits by adding shrimp (prawns).
Grits are great with salt and pepper and a fried egg on top....yum
I'm convinced S'mores exist only to occupy hyperactive children when they are confronted with an absence of commercial entertainment for the first time ever. Cooking them over a campfire is complicated enough to engage a child and produces something they want to eat. Learning about 'fire hot' is a bonus.
If you are doing a campfire try hotdogs! Put them close to or in the fire. Then on a roll with ketchup and mustard. Here in the US Appalachians it is chili (no beans), mustard, onions. Snd we sometimes skip the roll and wrap that dog in a piece of sandwich bread. Get your mom to watch some American cooks, such as The Hillbilly Kitchen to see if she can up the ante snd make it like American cooks do.
Funny thing, peanut butter, grits, Girl Scouts, and Smore's (which are from the Girl Scouts) all originated in the southeastern US.
I had Okra (fried) and Grits (Loads of Butter and Black Pepper) at Cracker Barrel last Sunday. Delicious.
I mix the peanut butter and grape jelly together before i put it on bread. I dont like it spread one on each piece of bread. Try it mixed.
Peanut butter and jelly sandwiches are more for kids and school lunches. As an adult I will eat them once in a great while. Its a pretty quick and nutritious meal for kids without nut allergies. If you look at countries with malnourished children peanut butter derivatives are one of the lowest cost and best ways to fatten them up.
How peanut butter sandwiches are made is also a bit regional in the U.S. Types of jams and jellies preferred with them depend on area. Also with or without fluffernutter.
You can make them as you prefer them. It pays to experiment a bit. Do like more peanut butter and less jam or vice versa or equal parts? Do you prefer fluffernutter to jams or jellies with the peanut butter? Or maybe like me you like all three! I like peanut butter with raspberry or blackberry jam and fluffernutter. Then you can also choose what type bread you prefer to make your sandwich with! Personally I prefer whole wheat bread or other full grain types to white bread.
Grits topped with butter and maple syrup are the bomb.
Grits are made from corn without the outer yellow hull. Just the white center ground up.
Smores cooked on the fire in your Dad's garden would be fun, and taste amazing. It could become a new family tradition.
Ranch is Ranch dressing for salads and whatnot. It just became Uber popular and people put it on everything. There are a couple of Keebler brand cookies that are just like the Girl Scout ones, don't know if that helps you.
If you get good grits - like Shrimp and Grits - they are basically a palate for flavor!
Love the scenery! You live in a beautiful place.
Jersey looks really really nice.
I took this transplanted Yank 30 years to learn how to enjoy grits properly (butter and black pepper). Shrimp and cheese-grits is another southern speciality.
You CAN get Girl Scout cookies online you have to order directly from a Girl Scout and they do ship internationally but super expensive. I suggest looking up copycat recipes and then donating a couple dollars to the Girl Scouts of America (or the British version) after making them. Another option, I suspect at least one of your subscribers has an American Girl Scout in their family and could send you their personal cookie order page so if you make a copy cat recipe during cookie season (starts in January) you can have people send their daughter’s page links ahead of time and make a link tree encouraging people to buy from those girls.
Oh yeah, definitely make Smores over the Christmas fire. Deeefinitely. And make sure to get some nice char on those marshmallows.