BRITS REACT | Brits try REAL Southern Fried Chicken for the first time! | BLIND REACTION
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- Опубликовано: 2 июл 2024
- In today's video, we are looking at real Southern Fried Chicken for the first time with Josh and Olly from @jolly.
This is a re-upload, unfortunately due to a technical fail we have deleted most of our existing uploaded content and need to re-do them all. Sorry for any inconvenience caused and keep an eye out for new content posted every Monday, Wednesday, Friday and Sunday.
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• Brits try REAL Souther...
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Sunny side up: The egg is fried with the yolk up and is not flipped. Over easy: The egg is flipped and the yolk is still runny. Over medium: The egg is flipped and the yolk is only slightly runny. Over well: The egg is flipped and the yolk is cooked hard.
Thank you for the "eggsplaination" 😂
@@bethking7348 Egg-cited to help! 🤭
Southern hospitality is legit guys very legit. Wherever you go in the South, you go find out if you were to travel to any of my family members Down in North Carolina or South carolina. You'll get the same treatment
Including not getting slapped at 9:09! Some words you just don't use at the table in good company.
Except a chunk of Atlanta... ugh
This is definitely a top-tier waitress.
She was awesome, I'd tip 100%.
@@AliKaiProject You would 100% leave her a tip, or you'd leave her a 100% tip? lol
@@pacmon5285 lol, I'd 100% (definitely) leave her a tip, as for the amount well I'll be honest I'm kind of tight on the tipping front 😅but she does deserve a fair amount.
@@AliKaiProject 20% is really the top end for excellent service. She'd definitely get 20% from me. 15% is standard. Maybe 10% if it wasn't great. I would say don't ever leave "no tip" unless the whole experience including the food was really bad. I'd even still tip the waiter/waitress if there was a problem, but it wasn't the server's fault. I think this is fairly common tipping etiquette in the US.
@@pacmon5285 In terms of tipping, is it not spread through the entire staff? So the kitchen would indirectly get their share even if producing bad food?
Eggsplanation:
Sunny Side up = Fried Eggs not flipped at all for a short while, whites fully cooked but yolk remains runny (the yolk looks like the sun appearing from clouds)
Over Easy = Fried Eggs flipped for a short while, whites not fully solid and runny yolk
Over Medium = Fried Eggs flipped over for a short while, whites fully cooked but yolk remains runny
Over Hard = Fried Eggs flipped over for longer in order to fully cook the whites AND yolk
Scrambled (both 'hard' and 'easy') = the yoke mixed with the white and pan fried while moving the eggs around the pan to prevent them from making 1 large fried egg thing. you want to get clumps of egg instead. and 'Hard' is when you cook it long enough that there are no runny bits. and "Easy' is when you cook it enough that it's mostly cooked, but there are still some runny bits.
I drove 3 hours from north Florida to go to this restaurant (because of Josh and Ollie) and it was worth it! Everything we had was amazing. I'm not the biggest fan of banana pudding, but i couldn't get enough! I got another order to take to our hotel!😂
two banana puddings, easy work for the demolition man
I have to chuckle when I hear you all say "It's very homely"....lol In the US homely means not very attractive...like a person who is not very attractive or just very plain, we would say is a bit homely...lol We say Homey - for the way you all use homely -- homey means very comfortable...very "at home". A house can be homey, or food that is what grandma makes is homey... So close but meaning so different....lol
Oh, eggs well we serve eggs . . . scrambled, fried/sunny side up, over easy, over medium, over hard, soft boiled, hard boiled, poached and creamed...
Our "obsession" with corn . . . keep in mind the original "americans" were the native Indian people who grew "maize" or corn and it was truly a staple and can be used so many ways...the settlers who arrived were taught all the uses for corn and yes we love our corn here in the US . . .we eat corn on the cob, grits (which is a type of palenta), we use it in cornbread, popcorn, creamed corn, we make corn fritters, scalloped corn, corn tortillas, masa (a corn flour), we use it in veggie dishes such as succotash, we add it to salads, it's just good....I could go on...but yes many many uses for corn!! (It's also a huge cattle feed, as there is two different types of corn planted by farmers - there's sweet corn and field corn...field corn is not really edible other than for feed for cows, horses etc..) Corn is a huge product grown in the midwest by farmers, right up there with soy beans, wheat, etc..
Love you guys!! Feel better soon!!
The only corn I've really eaten is corn on the cob, I can't think really think of anything else (unless I wasn't paying attention to a menu which is highly likely). Sounds like you guys have really run with it and made use for it in all types of food which will be interesting to try at some point.
@@AliKaiProject With regards to sweet corn here, there used to be basically 2 types, yellow corn and white corn. Of the 2 white was sweeter but has very small kernels. Then about 20 years ago a hybrid was developed where the corn cob had both yellow & white kernels. That one is my absolute favorite. The corn is sweet but the kernels are large like the yellow corn.
Don't forget everyone's "favorite" artificial sweetener, corn oil, tons of alcohol, gasoline(ethonol), corn based plastics... It's just about everywhere.
Should also point out corn is heavily subsidized which led to them looking for 900000 uses for it since it's so cheap.
Banana pudding is one of the desserts that explains the existence of the banana.
Howdy from Texas. As a former chef and chef instructor. I can clear up the often confusing variations of fried eggs and their sometimes confusing categories.
Over easy is just like it sounds. The egg is flipped onto the hot skillet or grill and just given a few seconds before it's removed from the heat entirely and placed on a plate. The egg's yolk is still very runny, and even the surrounding egg whites are not firm but still quite soft and gelatinous but white.
Sunny side up eggs are simply an unflipped egg that has had the oil and or melted butter gently spooned over the top of the egg just ever so slightly giving a little color and texture to the still very gelatinous whites. Remove from the heat and plated without a single flip.
Over medium is basically fried and flipped so that only the yolk stays runny and the whites are fully cooked and firm.
Over hard is where both the whites and the yolk is solid and firm.
Then of course there are poached eggs, ( rather than trying to make poached eggs in a pot with an inch or two of boiling water and fishing it out when your desired doneness is reached. Try the much easier and more precise method of just three of tablespoons of Water and a dash of cooking oil over medium heat. But using a shallow frying pan instead of a pot. And as soon as the water is simmering in the skillet crack your eggs in one at a time and cover the skillet, preferably with a clear glass lid so that you can watch in real time at your desired doneness of the eggs. And it happens much faster than it would in a pot of simmering water. ). Then there is the three minute boiled egg, the Soft boiled egg and the hard boiled eggs. Each one has its particular methods and levels of doneness that can be challenging for even the most experienced chefs without that particular unique and very specialized aspect of the restaurant industry.
My old Friend and Chef Mentor Chef Renee once told me that a good egg man is worth his weight in gold to a restaurant. And therefore I became a much desired accomplished egg man. So along with all my other culinary skills and accomplishments. I once could pretty much take my pic of breakfast restaurants to work at because of my highly in demand culinary egg skills .
I've been retired now for many years. But I can still get into my own personal kitchen and knock out professional quality, restaurant grade quality eggs. For my family and visiting friends. Nobody wants to even try cooking eggs at all if I'm present. However having this particular set of skills pretty much makes me a walking nightmare for any mediocre or just plain untalented cooks in the restaurant I go to regularly for breakfast and or brunch. I've even gone back into restaurant kitchens where I'm eating and educate their chefs in the art of the cooking of eggs. I just can't tolerate imperfections in a restaurant's egg dishes. And I refuse to accept a second or even third grade "eggsperiance" at a restaurant that I'm paying to make me happy. .
The gravy on the chicken is country gravy. It’s made with roux (flour and butter or bacon fat) with milk or cream, salt and pepper. It’s simple but so satisfying. Sawmill gravy is the same with bits of meat in it like ham or bacon, and sausage gravy is the same made with breakfast sausage crumbled up in it, and sawmill & sausage gravies are usually served over fresh hot biscuits. Our biscuits, not yours. They’re very buttery on top, and the texture is light, flaky, and fluffy, unlike the denser texture of a scone.
I love it when she tells Ollie to “fix his face” LOL. That’s a southerner’s polite way of telling you your facial expression needs to be adjusted. Your were right, eggs over easy, medium or hard means after flipping the egg is either cooked for another minute, over easy means it cooked long enough that the yolk becomes firmer and over hard means the yolk isn’t runny at all.
The United States is the world's largest producer of corn, there are two varieties, sweet corn which we eat and corn that is used as animal feed. In 2022-2023, the country produced an estimated 348.75 million metric tons, which is about one third of the world's total corn production. The majority of the corn is used domestically for livestock feed and ethanol production, but the U.S. also exports corn.
Part of the reason there is a lot of corn dishes in the south is because corn was a big crop down in that region dating back well before the Europeans came to the America's. The natives used corn for a lot of their food, and they showed the settlers/immigrants how to use corn for food other than eating the typical sweet corn. The European settlers were not used to the types of food available in the America's, so they natives had to teach them what type of animals to hunt or how to make crops edible that they probably would have never eaten before.
As for the pickles, American pickles taste completely different than what you would find over there. I have tried the tiny gherkins before, and they are ok. The dill pickles, and other flavored pickles taste completely different. There is another couple originally from the UK who tries food like Jolly does. The husband hates pickles from the UK, but will eat American pickles as if they are one of his favorite foods.
When it comes to the banana pudding, it doesn't have a strong banana flavor to it. Usually it is a vanilla flavored pudding/custard with small vanilla flavored wafers/cookies, and small chunks of banana whipped in. That is the basic version, but other restaurants will put whipped cream on top, and sometimes add some other toppings as well.
Some people make collards sour, but honestly I've only been exposed to that for the last few years. My family (and everyone else that made it that I had before) made it savory. Usually you'd cook it with some bacon or ham. Collards end up really taking on the flavor of whatever you cook them with.
I've lived around a lot of the U.S., and while you can find nice people and good food everywhere, the South really does stand out for hospitality and great food in general. You can more often expect to be invited to someone's house for food, and expect the food to be really good.
Eggs over medium simply means she doesn't want the yolk too runny! She leaves it on the fire for a longer time!
And you flip the eggs so the top cooks a little.
The white gravy is a roux made using cooking oil/grease, flour and milk.. Its easy to make as well. Generally speaking its bacon drippings or the oil used to fry the chicken. So, the ratio is one tablespoon of oil to one tablespoon of flour, ratio or 2 & 2 or 3 & 3 etc. Salt and pepper to taste.. There are many recipes on utube making gravy so go and have fun. Try watching a cook named "shotgunred". This is his utube channel.
You're supposed to try the greens with the cornbread.
You would be cheating yourself if you didn't try Banana Pudding. So good.
sunny side up, over easy is just flipped and still snotty, over medium is cooked more, still liquid yoke and over hard no liquid yoke. also, scrambled.
Thanks for the explanation, that clears things up a bit. :)
We say P-can in the south.
Banana pudding is typically made with banana flavored pudding, Vanilla wafers and slices of banana. You could make it without the pieces of banana but if you order it it will likely come with them. I personally find just pudding to be boring, I definitely prefer pudding that has the cookies and banana pieces in it.
Corn bread is great with some good salted butter on it.
I’m gonna make a video reviewing this video and I’m gonna call it “American reacts to Brits reacting to Brits eating Southern-fried chicken for the first time.”
Sounds like a plan. 😂
I hope yall are feeling better.
By and large we really are that nice and welcoming down here in the South. We're usually pretty nice to each other too.
Yes, collard greens are an acquired taste. Jalapeño cornbread is awesome too. Banana pudding ( more pudding/custard than banana) is good but Bananas Foster is EXCELLENT !!!!! Jolly mqde a video at Brennens restaurant in New Orleans check that one out also.
it would be best if you used the hot sauce with the greens, but usually, it's cooked with smoked turkey necks or pork so the flavor isn't bitter. I've never had it cooked with lemon, which seems odd to me. Also with the cat fish works with tartar sauce or hot sauce. If you go to a place that specializes in cat fish they will usually make their own tartar sauce which is different than regular tartar sauce. Traditionally: You do not put Pecans in banana pudding, and you don't eat sweet potato pie with whipped cream. (It's not pumpkin pie)
1) Scrambled eggs: are stirred, whipped, or beaten with salt, butter, oil, and or other ingredients.
2) Poached eggs: are cooked, outside the shell, by poaching with boiling water.
3) Omelet eggs: are made from eggs, fried with butter or oil, and fillings such as chives, vegetables, mushrooms, meat, cheese, onions, etc.
4) Eggs Benedict: consists of two halves of an english muffin (an english muffin is bread dough rolled and cut into rounds, baked on a griddle, and split and toasted. They look similar to a crumpet split in half) each half is topped with canadian bacon (canadian bacon is lean cured meat from the back of a pig, typically served in thick, round slices.) and then topped with a poached egg, and hollandaise sauce (hollandaise sauce is a mixture of egg yolk, melted butter, and lemon juice.)
5) Boiled eggs: are eggs cooked with their shells unbroken by immersion in boiling water. There are 2 types of boiled eggs.
A. Hard-boiled eggs are cooked with the whites and egg yolk both solidify.
B. Soft-boiled eggs leave the yolk, and or the whites particularly liquid.
6) Fried eggs: are cooked by removing the eggshell and frying the eggs in a frying pan. They are made in 4 different ways
A. Sunny side up eggs: are cooked on one side, not flipped like a fried.
B. Over easy eggs: get fried on both sides with the yoke uncooked and not broken.
C. Over medium eggs: Flipped and cooked longer on both sides, so the yolk is barely runny but still jammy.
D. Over-hard/Over well eggs: are fried eggs where the yolk is fully cooked with no runny or soft center.
You are amazing, thank you for taking the time. ♥️
It is important because pee can is a Yankee pronunciation and it subliminally reminds us of our defeat in the civil war
Sunny Side up is not flipped, over easy is flipped once and then served, over medium s flipped and cooked for a a minute, over hard, id flipped and cooked until yolks are hard.
I honestly don't know any real Southern cook that puts garlic in their mashed potatoes. And I never order okra or squash out because they always bread it. I don't use egg wash. I just use flour and cornmeal and fry it and it's so much better. And corn pudding is delicious!!
Yeah, making greens with lemon is just not done where I come from. Collard greens are bitter enough without it and in fact there are special times to harvest them to reduce bitterness. So, to add lemon just seems odd to me. The rest is good though especially the waitress' hospitality which is a very genuine thing in the south.
You can get a simile of collard greens in the UK. Buy turnips with the tops attached & in good shape. Turnip greens aren't exactly the same but very close. Just cut them up & boil them instead of the turnip root. Try them with some salt first. Then a little tabasco sause (tabasco in the UK is the same stuff). Then if it taste better add more tabasco to taste. But tabasco can be flaming hot if you add too much. We are in the same boat. I don't like banana texture either. But I do love banana flavor. So eat the 'goop' around the bananas.
I freaking hate Bananas also. But if you have to eat one. Banana pudding sucks the least out of all options.
The lesser evil. 😁
Corn is native to the America's, before European colonization corn, tomatoes, potatoes and a bunch of other foods are exclusive and indigenous to the Americas. So corn is an American and Latin American staple. Cornbread is a misleading name bc its actually a cake. Banana pudding is amazing, its more cream and cookies ( your biscuits ) with bananas. highly delicious.
Over easy eggs, are simply sunny side up eggs, flipped over for just few seconds to solidify the topside.
I don't know who taught them how to make collard greens. But they did them dirty. Collards are already bitter, why would you then add sour on top of that bitterness. Add smoked meat of your choice, some onion, garlic, vinegar and most importantly....sugar. To tone down that bitter bite the greens have.
I’ve known some people who like them like that. They want them bitter for some reason.
Sharing your channel. Lets try and get you to 20,000 subcribers by August. Love your reactions.❤❤
Thank you for watching! :)
@@AliKaiProject your fans I'll get you there. There are many.
They really should have mashed the butter into the sweet potato before eating it.
And eaten the skins if they were baked
Add butter and brown sugar after it’s cooked and the sweet tater is great.
Corn casserole is really good. I don't know if corn pudding is similar I've never had it.
I cannot eat "raw" bananas. I don't mind them if they are cooked into something like banana bread.
I totally agree! Bananas have a texture that's just weird to me. A good Banana bread with butter is very tasty though.
I can make a meal out baked sweet potato with butter and brown sugar 😋. Sweet potato fries are good also. I like corn pudding. Okra has to be fried. My mother made garlic cheese grits that were good. I don't like the texture of bananas. Rather, have pecan pie.
Collard greens are prepared different ways. Some use pork fat, in which case they are not sour, like those prepared with lemon. Grits are made from Hominy, which is not corn, but is a member of the corn family. The kernels are white and much larger. Grits really have no flavor, they are used mostly as a base for other things like shrimp, or fried eggs, but many people like them with just butter and /or cheese. There are different types of cornbread, some are sweet with a very moist cake-like texture, while others are not sweet and have a drier, crumblier texture. Always to be eaten with butter or honey butter. Yes, you understand the egg lingo! Yes, we love corn and produce a lot of it! We also love sugar. The South definitely has the best food in the US, in my opinion, which is accompanied by the highest level of obesity as well, as you can imagine.
The way you say pecan is the exact pronunciation of a very small town in Southern Indiana called Pekin. It also sounds like someone dropping the "g" off the end of peeking. I've been peekin' through the window of a house in Pekin. Not that there isn't a debate in America on how to pronounce pecan, it's just that the British version isn't either of the ways we say it. It's either puh-CON or pee-CAN. If you ask me, a pee can is what you take with you on long trips in the car when you can't get to a rest stop in time, so I go with the former.
Over medium is flipped over and cooked until the white is solid but the yolk is still runny. It’s very easy to go too far and the yolk becomes solid. That’s over hard. Pecan is pronounced differently in many places but always remember that a pee-can is something a trucker uses.
Grits is corn porridge
I have heard people say it is not a can to pee. It is PeKan.
There food is that good most go when you are in Savanah
Collard greens, cooked right, shouldn't be bitter. And i dont like that they put lemon in it. It ahould be savory and delicious, not sour. It's commonly cooked qith bacon, smoked pork hock, and cajun/creole seasonings ( depends on where you are or prefer).
Collard greens cooked with Cajun/ Creole seasoning? Really, It's the smoke meats that take away the bitterness of the Collards, Mustard Greens are milder , Collards are winter Greens , Cajun have nothing to do with how Traditional Black People have always cooked Collard and Mustard Greens,
Pecans are from America. When you say peecan it sounds like peeing in a can. Pechan !
Pea con'
Pea can'
Peek' un
You hear them all in the States.
Good to know. :)
@@willcool713 Here in Texas we say pa con 🤠
@@briancleveland6115 True. Me too, grew up there. Should've included it.
@@willcool713 👍
My daddy used to say a Pee-Can is what you have to keep under the bed when it's too cold to get to the outhouse 😂 Pecahn
Haha, yeah it does sound a little odd to pronounce it like that. :)
I love creamed corn, but grits...I am not a fan.
Creamed corn sounds yummy. 😀
You know what? There's this fancy invention called the internet AND, get this, it's on your cell phone!!!! You can use it to look up all sorts of stuff like "egg lingo" or "how many ways to cook eggs." Amaze your friends at your next breakfast with your new knowledge. 😊
Pecans are native to North America, specifically the south US and Northern Mexico, so I think you should pronounce it the proper way.
Saying "pee-can" is less appetizing than "puh-con". But I guess, if Brits are the authority on the English language, then your pronunciation could be the standard. You could refuse to play the game and simply rest on your British authority!
Haha, "pee-can" does sound a little bit odd when you break it down.
As a Southerner, hearing "puh-con" induces a vomit reaction. 🤮 It's been Pēcan my whole life. And it's going to stay that way. 😂❤
@@kikibigbangfan3540 What state are you in?
Brits didn’t name the tree, Native Americans did.