White sauce pepper gravy, it a cooked flour and a butter mixture, combined with milk and lots of fresh pepper. Then there is Sauage gravy, which is the Sauage is cooked to release its fat, then combined with Flour, then milk. I like to add a lot of peeper to it, but not everyone does.
what a trip what you called a🍮 biscuit we call it a 🍪 cookie🍪 🥠 wondering what do you think about 🇬🇧 war plan red cuz of unFinished Revolution Businesses To Build The best pegasus algorithms ArtiFicial isLands Landmass around countries To increase more ancient alien Roman Real estates aGricultures import Goods Maze as The shape of The🍔American🍔Flag To control Earth🌎water oceans with artiFicial isLands To Liberating Liberations Libertyville Liberty🗽capitalisations capitalistic capitaLism FreeDoms To put any Topping on pizza🍕with others countries willing To Fly some capitaLism🍔Americanisms🇺🇸stripes onTheirsFlags To peace police others sandBoxes Galaxies with a🍔capitalism🇺🇸 iron fist with🐄india cattle coming from🐄india cheesy peanut butter macaronis
@@brandondeese8073 i'll stick to my english muffin bacon egg and cheese breakfast sandwiches, i did give it a try several times to see if the outcome would be any different, but unfortunately it wasn't. must be what i get for living in new hampshire...lol. it's all good, if you like them, good on you.
American restaurants often bring you bread, rolls, or biscuits before the meal. Mexican restaurants typically bring you tortilla chips and salsa as soon as you sit down.
Just so you know, driving straight from Nashville, Tennessee to Key West, Florida is over 16 hours! Also, in northern Florida, we consider ourselves Southern. Get much farther south than Orlando, not so Southern anymore. The South is pretty much Virginia, North Carolina, South Carolina, Georgia, North Florida, Alabama, Mississippi, Louisiana, Tennessee, West Virginia, Kentucky, Arkansas...There's an argument to be had about Missouri. Texas is Texas. Definite Southern influences, but they are their own thing!
US Biscuits are usually a lot lighter and fluffier than a scone, and they are made with butter which makes the bready part in the middle start to laminate into layers. So you can kind of grab a bit of the inner fluff and peel it away in a small sheet of bready goodness. It isn't fully laminated like a croissant so it's more dense. But the flavor lends itself well to savory dishes where a scone tends to be sweet. (I mean, biscuits are versatile, so...) The easiest way for you to try a biscuit is to just look up a recipe for homemade biscuits from scratch (not mix). Flour, sugar, salt, baking powder, milk, and unsalted butter which is as cold as you can make it without having it be frozen. You mix the dry ingredients and then you cut in the butter bit by bit using a pastry cutter or in a pinch you can grate it in with a box grater (and mix it gently in once the butter is shredded). But you want the butter to be COLD and you do NOT want to overwork it. Cut it in until you get little balls of dry ingredients mixed with the butter, and then add in cold milk (or buttermilk if you have it, but whole milk is just fine). Gently mix the ingredients until you have a soft dough, and stop as soon as the dough holds its shape. Pat out the dough to about 2" thick roughly and then use the sharpest knife you have on hand to cut the biscuits into rounds or squares as you prefer and place them on your baking sheet on parchment paper. Anyway the secrets to making the lightest, fluffiest biscuits is all in the cold-assed butter and NOT overworking your dough. (DO NOT USE A ROLLING PIN, just pat with your hands to get the lump of dough into a 2"/5cm thickness.) The less that you work the dough the more it will rise. The reason for the sharpest knife you can (unless you have a metal-edged biscuit cutter US style) is because if you use the rim of a drinking glass or a dull biscuit cutter it will compress the edges of the biscuits and prevent them from rising. But there's no special ingredients. The recipes and videos are all over the internet. The only thing stopping you is not wanting to bake. But if you do, you're in for a treat, and you'll begin to understand why an American Biscuit is NOT a scone.
southern biscuits are not scones,,not even close. they have similar ingredients, but its the other things in the recipes, prep and cooking method that changes them. as someone who is a cook, southern biscuits are classified as a quick bread. as in a bread not requiring yeast or a Levain (like a sourdough starter). they are generally made with alternative raising agents such as baking powder as this does not require it to wait and rise like yeast based breads. and can be made very quickly. i think the closest you have over there is Irish Soda Bread. just less fluffy and flakey.
Scones are a quick bread too. Main differences are more butter and less moisture in the southern biscuits. Also, scones are worked more, which leads to the more homogenous nature and often tougher outcome
@jamescheddar4896 1. Biscuits in high volume places are often placed in the freezer.2. Putting them in the freezer is a part of many quick breads from biscuits to scones to croissants. It is a quick cooling of the butter to keep it from breaking
Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly. Jam: Jam is made with mashed fruit. Preserves: Preserves have whole fruit or large pieces of fruit. Some fruits such as blackberries or raspberries will not stay whole during the processing so there may not be much difference between raspberry jam and raspberry preserve. Fruit spreads (only fruit): These are 100% fruit with no sugar added. If needed, a sweet fruit juice such as white grape juice or apple juice may be added. Butters: Butters are made from pureed fruit. They are not as sweet as preserves, jams, or jellies but offer a full fruit flavor. Butters tend to be dark because of the exposure to air during the cooking.
American Southern biscuits are a flaky bread, not a scone. Served warm or hot out of the oven. Grits are stone ground dried corn that is cooked in boiling water & milk then butter is added at the end and sometimes cheddar is added right before serving.
Good biscuits are generally crispy and flaky on the outside, but not crunchy, and soft and pillowy on the inside, but not doughy. Lovely with just butter, better with jam or honey, too, great with susauge gravy. Also good with soups and dinners or as the bun for a sandwich, especially breakfast sandwiches. In the days of the Depression -- when sliced white bread was used as a napkin -- biscuits were often used to sop up the last of the juices on the plate so as not to waste anything.
Since I haven’t really seen anyone explain it, in America, the “driver side” is the left side of the vehicle. Whereas the “passenger side” is the right side of the vehicle. We also drive on the right side of the road.
I was stationed in Yokosuka Japan for two years as a US Navy Military Policeman . Japanese drive on the left side of the road and the driver sits in the right seat . I drove a patrol wagon with the Japanese/ British system . It's daunting for the first couple of days , then your brain clicks .
The driver is on the “inner” side of the road in either system so that they have a better view of the oncoming traffic. Cars right, drivers left. Cars left, drivers right.
And Americans have never used the terms nearside and offside when describing which side of the car. When MGB sports cars were delivered to the US, they were shipped without side mirrors attached. The instructions from UK used nearside and offside, of which the Americans had no clue. MGB's can have the mirrors on either side depending on how the guys at the dealership interpreted these terms.
White gravy is pork sausage drippings, milk, and flour. Add salt and pepper to taste. Grits are ground up hominy, which is a large kernel corn. It's Basically porridge. You can add brown sugar (muscavado), honey, or maple syrup to sweeten it.
Hominy is swollen up like that because of the nixtimalization that removes the skin of the kernels, before that it’s just corn. Grits is indeed a porridge. Most similar (almost indistinguishable really) to cream of wheat. Since, we have grits, cream of wheat and oatmeal as common options nobody in the US orders “porridge”. It’s a nursery rhyme word for us.
White gravy is basically drippings from cooking pork sausage, mixed with flour, butter, salt and lots of pepper. It's incredibly tasty, but it will kill you if you eat it every day.
Crumble and brown the sausage, add flour and stir until it's bubbly and slightly toasted but not burnt. Undercooked flour in gravy will turn out like paste... ick. Use equal parts flour and milk. Add the milk and stir. When it's thickened a little turn off the heat. Add salt and pepper to taste. Voila. .. Put gravy over the biscuits. Oh, the South is basically anything including Texas and east, but south of the Mason Dixon line which included anything south of Pennsylvania. Although I'm not sure if I'd consider Maryland southern. That's debatable.
I’m fairly confident that it was caramelized sweet potatoes which means they were cooked in a pan to the point the sugars in the potatoes start to thicken up and turn golden brown we serve onions that way frequently as well. My wife and I once ordered fajitas requesting that the onions to be extra caramelized and the sweet waitress told us that they don’t use sugar on the onions. You don’t know what you don’t know
As an overweight American, I can definitely say that Southern food is why American people (like me) are overweight! Half my family came from the south so I grew up on southern fried steak and chicken with biscuits and sausage gravy. Although, my pawpaw never used jam, he’d mix warm butter and honey together and dip the biscuit in that. My gramma put pork renderings in the bottom of the pan when baking the biscuits because it made them crispy (and effing delicious) And all they drank was southern style sweet tea or Coke… even though I’m an adult now and know it’s bad to eat, I cannot quit southern food, it’s addicting!
You can have a balance of eating healthy and enjoying the foods that you love as long as you are mindful of the amount of calories you consume and exercise.
Mindset and how we are taught to eat (Clean your plate style) is why we gain weight, portion control and moving our bodies helps keep us healthy. I was a very big gal, then lost at least 2 persons worth of weight by changing my mindset
Scones are dense and have sugar in the mix, Biscuits are light, flaky, buttery and have no sugar. Carmelized sweet potato, not carmel, made with brown sugar and butter. Blessings
You were correct about "Sunny Side Up". The alternative is "Over Easy" [i.e. flip them, but don't break the yolks]. One funny bit of lingo from the old diners is "Adam & Eve on a Raft" which means "Poached Eggs on Toast".
The sweet potatoes were caramelized. They didn't have any caramel. Lol Sweet potatoes have natural sugars in them and to carmalize is when something is cooked/sautéed until it starts to brown or "caramelize."
The way these southern style biscuits are made it that your freeze the butter and all of the other ingredients first and then use a cheese grater to add them to the flour and ice cold buttermilk. You then mix them just until they come together, roll that into a rectangle and the fold that into thirds and roll again. ^You do that EXACTLY three times and then cut them out. What this does is make sure that the butter never really mixes with the flour, and instead you make lots of extremely thin layers of butter, everything else, over and over. This is what makes them so insanely flaky.
Look up a biscuit recipe and just make some. Make yourself some milk gravy to go with your biscuits. It’s not like a scone. Edit…what he is calling white gravy is Milk gravy or sausage gravy. Fry up some bulk sausage. Remove the sausage and some of the grease. Add flour and stir and cook that until it’s a golden light brown color. Pour in milk. Stir and cook until it is thick enough to coat the back of a spoon. Add black pepper. There is usually enough salt from the sausage. Put the sausage back in and serve over split, buttered, hot biscuits. I don’t measure when I do this. You can get measurements online.
just to expound the ratio of fat to flour is roughly 1:1. the milk ratio is dependent on how runny you prefer your gravy. it is usually between 2-4:1 compared to the flour or fat amount. note: your gravy will thicken as it cools.
From what I’ve seen from other British reactors, it is apparently very hard to find the US version of breakfast sausage in the UK, so if he’s interested in making sausage gravy, he’d want to pick up plain ground/minced pork and mix in the herbs and spices himself (there are lots of recipes out there!) to get close to the real thing.
when you cook eggs, you can have them several ways. pan fried, either over easy or sunny side up (over easy is when you cook the egg without breaking the yoke and then flip it to cook it on the top as well. sunny side up is the same but you don't flip the egg so the yoke is still looks yellow (sunny) when it's served.) or scrambled, soft or hard, or poached, or omelet, ect, ect,...
I grew up on the Space Coast of Florida. I've lived in 18 states all over America. The first thing I look for in a new city/area is Chicken Fried Steak (CFS for short). It's dirt simple to make it at home, so are "Baking Soda Biscuits." Hash Brown casserole is a staple in my house as well. You can add all your leftovers into it, and it's dinner in under 30 minutes.
@8:16 they are called candied yams.. sweet potatoes was butter, Vanilla and brown sugar and if you put them in a pan and top with marshmallows and chopped pacans and walnuts put it in the oven until the marshmellows a toasted you will have sweet potatoe cassarole.
Good afternoon bubba. I hope you're well. Gravy is simply a little bit of fat reserved from cooking either bacon or sausage. A little bit of flour. Milk or half-and-half. Salt and pepper. It's super easy to make. I'm sure there's hundreds of recipes on RUclips
Eggs sunny side up means they don't flip them and the yolks are extra runny. Other ways to get them are over easy (flipped and slightly cooked on the other side and a runny yolk), over medium (flipped and medium cooked yolk), and over well (yolk cooked all way). I like over easy but my daughter always likes sunny side up. They look like happy suns looking up at her.
We call it Chicken Fried Steak. Biscuits in the US are not what folks in the UK call biscuits. Sunny side up means you don’t flip the egg while frying it. You splash the frying oil over the top to cook the top of it. Grits are ground hominy. Think like cream of wheat or oatmeal.
Eggsplanation: Sunny Side up = Fried Eggs not flipped at all 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 = I bet you can figure this one out from here 😜
This is wrong. Sunny side up eggs are not flipped, and have a runny yolk. The whites are cooked by spooning a fat over the eggs. Over easy is cooked the same but instead of basting when the whites are almost set it is flipped over for a few moments to finish cooking them. The whites are most definitely cooked. Over medium the egg is flipped over longer and the yolk is slightly runny. Over hard the egg is flipped for even longer and the yolk is fully cooked.
Hey, Adam! My daughter and her husband live in Nashville and every time I visit them, they take me to Loveless Cafe because it's my favorite place to eat! This past April, my sister and I drove there to visit them and they took us there, per my request! Lol!! My sister absolutely loved it! I always get souvenirs when I'm there too! Great service and amazing food. Actually, I always get the chicken fried steak with mashed potatoes but everything else looks wonderful too!! Hashbrown casserole is also amazing....I forgot I tried that!
You are the most American Brit I’ve ever seen!😂 I’m gonna like every video you post(already subscribed) to get you to a point where you get to come over the pond and try these foods
2:55 he’s talking about the steering wheel being on the left side of the car. We do drive the car in the right hand lane as well. Adam when you come to Orlando you’ll be SUPER close to his trip to south FL. I’m excited to see if you follow him down. ❤❤❤
I am originally from Alabama and I love cooking (and eating) down home southern food grits and biscuits are my favorite comfort foods. You must try it when you visit the states. Find a Cracker Barrel restaurant for breakfast to try the hash brown casserole 😊
Cracker Barrel has great biscuits and Blackberry and Strawberry Jam. thick, juicy ham, New York Strip steaks, hasbrown casserole. the desserts are really good too.
For eggs “sunny-side-up” means that it is fried just on one side and never flipped. You could also order "over easy" - fried on one side, then flipped for runny yolks and soft whites.
You're hilarious, LOL!!! Yes on the sunny side up eggs description. Some would just call that a fried egg. Biscuits are NOT like a scone. The sweet potatoes probably had brown sugar and butter, so it would be a caramel like flavor. With driving here, if you're sitting in the car in the driver's seat, the steering wheel is on the left side and while driving the yellow or white lane divider line is on the driver's left. In the UK, the steering wheel is on the right side of the car with the yellow or white lane divider line on the driver's right. If you keep that in mind when you visit IF you have the occasion to drive, you'll be fine.
Whenever you do make a trip to the US, you should really come during Thanksgiving time. It's my favorite holiday because it's the only one our whole extended family gets together and everyone brings an amazing dish or dessert. You could probably find an amazing Thanksgiving dinner in any state too.
Biscuits are similar to scones. Mostly flour with lard (originally) or shortening. Buttermilk can be utilizedin some recipes. Biscuits are moister and heavier than scones. They are used more in a savory way as a bread or side rather than how a scone is served. (Biscuits would never be served with high or a cream tea for example.) Currants or even raisins would never be added to biscuits. Yes, jam or preserves can be added. Jelly is used more often in the mid-west and NE. A Southern breakfast is designed for heavy farm/field work. The next heaviest meal is mid-day or "dinner". The evening meal, "supper" is generally much lighter.
Southern biscuits are multi-layered quickbreads. Cooks can get OCD on the correct recipe, with Adam Ragusea doing a video involving using grated frozen butter to get the layering just right.
You could always learn to make them yourself and surprise/entertain your friends/family. After all they're fairly easy to make and go well with almost anything you can smear or sandwich between em.
European 'scones' are very dense and hard.. biscuits are like dense cake. they have a light crust on top and bottom that should be flaky but like dense cake in the middle. soft and almost fluffy.
As someone who lives in Alabama, I can verify that Southern food is amazing! The sweet potatoes he had probably had brown sugar on them. White (sausage) gravy is often served with biscuits.
There are many biscuit recipes on the internet if you want to make some for yourself. It's quite easy and requires few ingredients. They are soft and buttery. Nice for sopping up gravy!
The Loveless Cafe is amazing. For over 30 😮 one lady made the biscuits until she passed. Now another lady has taken over. Scones and biscuits are nothing alike. Scones are denser, whereas a big buttermilk cathead biscuit is light fluffy and can be eaten in so many different ways. White gravy, take the oil left over from frying meat, add white flour in equal portions and cook over low heat, add in milk, salt and pepper, and continue cooking until thick. I wrote a cookbook about southern cooking for people who aren't from here. "A Sorta Cookbook and Rambling Primer on Southern Cooking for Non Southerners."
So, I haven't had the UK versions, but I've seen several people come to the US and talk about how biscuits are closest to scones, but are better. Biscuits are made with a self-rising soft winter wheat flour, like White Lily. You cut in butter/lard/shortening, and add buttermilk. You mix as little as possible, to avoid them becoming dense and tough. Roll out and cut. Place them in a pan, as close together as possible, so they climb on each other, and brush the tops with butter. ~415f till golden on top. When they cook, the fat (butter) melts and steams, helping with loft. They should be moist and buttery. You can add a sausage gravy over one broken up, or add a jam/jelly(not jello)/marmalade. It's also good to add a piece of salty country ham to, with a little mayo or mustard. The white gravy on the country style steak is basically just a béchamel with pepper and maybe some other seasonings. You'd cook sausage and use that grease to make your roux for a sausage gravy. Crumbling the breakfast sausage up and adding it back in. The orange things were candied yams. Like a sweet potato, but not the exact same thing. They usually get cooked and then tossed in a honey based glaze. Hot sauce is good on chicken. So is a drizzle of regular or hot honey. Dude wasn't sure about sunny side up. Sunny side up would be with the yolk showing and the white around it. Over easy is sunny side up, but the flip it in the pan and let the top cook as well. You can also get them over medium, or over hard, which is how runny the yolk is. Most places aren't good enough to be able to nail those, though. I'm not huge on breakfast, but I like a waffle with a berry compote and maybe a touch of whip cream. I also like a good biscuit with scrambled egg, American cheese, and bacon on it.
Adam, you could always Google a southern biscuit recipe and make that as a video for us to react to that way you’d know what they are and how they taste. You have all the necessary ingredients.
If you want to make quick, easy biscuits to try, Granny Karma on RUclips shows you how to make 2 ingredient biscuits....self-rising flour & heavy cream. Pretty good...& you can half her recipe.
I'm from Florida. It's a very diverse state. Northern Florida is very southern. Central Florida is very diverse and South Florida is very Cuban influenced.
Sunny side up basically means the egg is cooked on one side, not flipped. I love how real you are, not fake. You just blurt out things and then laugh at yourself. Very pleasant to watch, good energy.
You really need to get here (US). I could send you everything you'd need ingredient-wise to make American biscuits, but it takes a grandma who knows the recipe "by eye" not by teaspoons (grams) to make a really good biscuit. Restaurants do very well, and are close sometimes. But you need to find a sub with an old grannie who makes biscuits every morning "just because." They're still out there, but are dying off too quickly.
6:40 maybe it’s mostly the Midwest, but local diners will offer “mixed fruit” or “bowl of fruit” as one of the side options. I’ve had Salmon Benedict with a bowl of fruit. Poached eggs, pan fried salmon, Hollandaise sauce and English Muffins
Southern gravy is generally made with the leftover grease after cooking breakfast sausage (bacon grease can also be used). After the meat has been removed from the pan, you add in roughly the same amount of flour as there is grease and stir while cooking it to make what is called a roux. Once your roux is ready, you add in milk and stir to dissolve the lumps, salt and plenty of pepper, and keep stirring until it thickens up. It's one of those things you kinda have to learn by doing, since a lot of it is by feel, if that makes sense. A lot of southern cooking is by sight and feel, instead of exact measurements, and many of us learned at the hip of an older family member teaching us what looked and felt right and what didn't, to the point where it becomes almost instinctive.
Southern food is incredible, but usually heavy. Bacon, grits and biscuits are the go to meal in my house. I do hope you get a chance to visit here and eat some Tennessee breakfast!
The sweet potatoes like that are super good and super easy to make. You chop the sweet potatoes into little cubes and put them in a casserole dish with water and a tone of brown sugar. When you bake them the potatoes are soft and the outside has a candied coating.
You can afford the road trip just save for 2 years or 1yr and just come. Do each part of the u.s. by year. Do north one year, east coast another year, west coast and south. Only thing that will be the most expensive is the flight.
Sweet potatoes usually have brown sugar on them. Grits are coarsely ground corn, cooked with water and then add butter (lots). There are recipes online for American biscuits.
A sunny side up egg is an egg that doesn't get flipped after it's been put on a cooking hot pan. You don't want the egg yolk to burst when you put it in a hot pan. An over easy egg is when you flip the egg over so that both sides are seared but the egg is a little runny on the inside. Over medium is both sides seared but the egg white is cooked firm but the yolk is very soft in the center. Over hard is an egg cooked firm through and through.
Our biscuits are a type of bread. A bit crunchy on the outside & soft on inside. Flaky biscuits have layers. Kinda like pastry dough but it's bread. Smothered with sausage gravy & hash browns (shredded fried potatoes) & eggs on the side is so good. The white gray is made with milk.
Yeah a lot of places will give you bread/rolls or biscuits to give you something to tide you over until your food is ready. Fresh buscuits with butter/jam are so good. It's easy to fill up on them by accident. Also that was likely maple syrup on the sweet potatoes. That's a pretty typical thing to add to them. Not sure I've ever seen them with caramel, but I could be wrong.
Biscuits are warm and buttery and great for soaking up gravy and can be savory or sweet depending on what your preference is. And the orange stuff is candied yams or sweet potatoes which is basically the yams or sweet potatoes cooked in brown sugar and butter. Yummy
A bread course to start a meal is pretty common here in the U.S. usually biscuits, cornbread, dinner rolls, small loaf of bread, or breadsticks. These are generally eaten with butter and or jelly/jam/preserves. Sometimes, oil with fresh herbs and spices. I personally prefer plain.
Biscuits are buttery, soft like cake, but denser and moist. And usually fall apart in nice crumble. The outside is lightly crunchy. Yum! White gravy is like Alfredo sauce but without cheese. More salty and buttery and rich.
I used to have a friend that made biscuits and gravy from scratch and he put very fine ground up jaleapeno pepper in the biscuit batter. They were the best biscuits i have ever had in my life. You have to have biscuits and gravy with country fried steak and scrambled eggs, holy cow it is to die for.
You don't really have an equivalent to our biscuits. It's dense but slightly crumbly and not really sweet and pretty dry. Consistency of a scone but not it's taste is the closest found outside the us. Easy to make so I recommend you make it. It's almost always paired with something like butter, honey, jam and since it's not too sweet it pairs well with various gravy and even our versions of beans although we tend to prefer corn bread when we have dishes to scoop up extra gravy. Sunny side up is fried egg, don't flip, wet yoke. Over is the same but flipped once. Over is usually pair with how you want the yoke so over easy or over medium. Medium is cooked yoke but slightly runny still.
The Loveless Cafe is legendary! Biscuits are meant to be eaten before or with breakfast. Unlike scones they’re lighter, flakier, not as dense and are great with butter and jam or as the base for biscuits and gravy. That being white sausage gravy made with bacon drippings. Our cookies are the equivalent to your biscuits.
Proper biscuits are made by cutting very cold butter into tiny cubes. The biscuit dough of flour, salt, water and baking powder is rolled out thin. Then the butter cubes are spread over it, and the buttered dough it folded and rolled again and again. Because the butter is cold it doesn't melt immediately, so it forms layers in the dough. Biscuit portions are cut from that mass and baked. The layering is what makes it flaky, rather like a croissant is flaky and layered. but the biscuit dough is heavier. The sweet potatoes are cooked with can syrup. Grits, of course, are coarse ground corn, either dried or treated with lime and dried before grinding. They are much like Italian polenta, but you can get many varieties of corn, including blue, red, orange, yellow and white. Chicken fried steak is a legacy of German immigrants. Sometimes, it's essential a schnitzel. But I have been in restaurants, one memorable one outside Rockdale, Texas, where the steak began as about a ten inch bone in round steak that had been breaded and deep fried. It hung over the edges of the plate, requiring another plate for the French fries. The place served the employees of the Alcoa aluminum plant nearby. I think the meal costs $2.50 in 1971.
The white gravy is something like a French Bechamel Sauce. Down South, it's made with milk, butter, flour and sausage drippings. Crumbled sausage can be added as well.
Sunny side up eggs are cooked without being flipped. You fry them at a lower temperature sometimes with a lid over them so the top stays softer and is a more steamed texture than a fried texture. The yolk stays very runny this way.
Adam if you come to South Georgia, I would gladly make you a home cooked meal of chicken & waffles, hash brown casserole with biscuits & gravy on the side...just saying
You’re close about the texture it’s like a soft flaky scone rather than a bun, they are generally made with buttermilk, butter, shortening or lard and flour.
I think we all know now that British & others call cookies biscuits, chips, crisps, and fries chips. It's not that unusual for different cultures to have different names for things. But we kinda all know this now I hope
"Sunny Side Up" refers the "yolk' not being cooked. "Over easy" refers the yolk being sightly cooked on the top "hard white runny yolk" = "over easy", the only way to go
That sweet potato has brown sugar on it probably not caramel. Good biscuits have a flaky outside and soft butter middle. Most people use cold butter chunks in the dough that melt as they bake.
I always add a bit more shortening to my Southern biscuit recipe, than most folks do, because that makes them almost melt in your mouth. There's nothing quite like a hot Southern biscuit, with honey and butter, for breakfast.
Biscuits over here are basically the same thing as scones over there, just a bit flakier and less dense. You can make them easily. Just need flour shortening milk and some baking powder.
Best use of biscuits (american) & gravy is done with white gravy (milk base - then add savory herbs) you add breakfast sausage(mince - medium crumble ) to the gravy. Chicken fried (cooking method) steak is thin steak(usually cheaper cut) fillet then pounded to tenderize, dipped in buttermilk & then dipped in bread crumbs & fried in a pan with 10 mm (deep) of oil. Look up "Southern living" magazine or online fir quality recipes.
Twitch streams - www.twitch.tv/adamcouser
What is your twitch schedule?
Soft and chewy and hot especially are a proper reg. American style
Need an address to send stuff
White sauce pepper gravy, it a cooked flour and a butter mixture, combined with milk and lots of fresh pepper. Then there is Sauage gravy, which is the Sauage is cooked to release its fat, then combined with Flour, then milk. I like to add a lot of peeper to it, but not everyone does.
what a trip what you called a🍮 biscuit we call it a 🍪 cookie🍪 🥠 wondering what do you think about 🇬🇧 war plan red cuz of unFinished Revolution Businesses To Build The best pegasus algorithms ArtiFicial isLands Landmass around countries To increase more ancient alien Roman Real estates aGricultures import Goods Maze as The shape of The🍔American🍔Flag To control Earth🌎water oceans with artiFicial isLands To Liberating Liberations Libertyville Liberty🗽capitalisations capitalistic capitaLism FreeDoms To put any Topping on pizza🍕with others countries willing To Fly some capitaLism🍔Americanisms🇺🇸stripes onTheirsFlags To peace police others sandBoxes Galaxies with a🍔capitalism🇺🇸 iron fist with🐄india cattle coming from🐄india cheesy peanut butter macaronis
You can try American biscuits, you just have to make them yourself.
Southern Biscuits are flaky, warm, and heavenly
not to mention bland dry and gross, sorry, just not a fan
@@davidj.379 Dry? You've been eating the wrong biscuits.
@@brandondeese8073facts🤣
There are good biscuits and bad biscuits, David. It is a shame you had bad ones.
@@brandondeese8073 i'll stick to my english muffin bacon egg and cheese breakfast sandwiches, i did give it a try several times to see if the outcome would be any different, but unfortunately it wasn't. must be what i get for living in new hampshire...lol. it's all good, if you like them, good on you.
American restaurants often bring you bread, rolls, or biscuits before the meal. Mexican restaurants typically bring you tortilla chips and salsa as soon as you sit down.
and asian spots give soup and salad
And/or corn muffins.
Came for the southern comfort food, stayed for Adam contemplating why he is the way he is 😂
😂 lol
😂😂😂 Yeah, don’t be threatening to spank people on RUclips, bro. 🤣
😂😂😂😂
Just so you know, driving straight from Nashville, Tennessee to Key West, Florida is over 16 hours! Also, in northern Florida, we consider ourselves Southern. Get much farther south than Orlando, not so Southern anymore. The South is pretty much Virginia, North Carolina, South Carolina, Georgia, North Florida, Alabama, Mississippi, Louisiana, Tennessee, West Virginia, Kentucky, Arkansas...There's an argument to be had about Missouri. Texas is Texas. Definite Southern influences, but they are their own thing!
Same with where I live. Southernmost county of IL. We are like Southern Light.
US Biscuits are usually a lot lighter and fluffier than a scone, and they are made with butter which makes the bready part in the middle start to laminate into layers. So you can kind of grab a bit of the inner fluff and peel it away in a small sheet of bready goodness. It isn't fully laminated like a croissant so it's more dense. But the flavor lends itself well to savory dishes where a scone tends to be sweet. (I mean, biscuits are versatile, so...)
The easiest way for you to try a biscuit is to just look up a recipe for homemade biscuits from scratch (not mix). Flour, sugar, salt, baking powder, milk, and unsalted butter which is as cold as you can make it without having it be frozen. You mix the dry ingredients and then you cut in the butter bit by bit using a pastry cutter or in a pinch you can grate it in with a box grater (and mix it gently in once the butter is shredded). But you want the butter to be COLD and you do NOT want to overwork it. Cut it in until you get little balls of dry ingredients mixed with the butter, and then add in cold milk (or buttermilk if you have it, but whole milk is just fine). Gently mix the ingredients until you have a soft dough, and stop as soon as the dough holds its shape. Pat out the dough to about 2" thick roughly and then use the sharpest knife you have on hand to cut the biscuits into rounds or squares as you prefer and place them on your baking sheet on parchment paper.
Anyway the secrets to making the lightest, fluffiest biscuits is all in the cold-assed butter and NOT overworking your dough. (DO NOT USE A ROLLING PIN, just pat with your hands to get the lump of dough into a 2"/5cm thickness.) The less that you work the dough the more it will rise. The reason for the sharpest knife you can (unless you have a metal-edged biscuit cutter US style) is because if you use the rim of a drinking glass or a dull biscuit cutter it will compress the edges of the biscuits and prevent them from rising.
But there's no special ingredients. The recipes and videos are all over the internet. The only thing stopping you is not wanting to bake. But if you do, you're in for a treat, and you'll begin to understand why an American Biscuit is NOT a scone.
southern biscuits are not scones,,not even close. they have similar ingredients, but its the other things in the recipes, prep and cooking method that changes them. as someone who is a cook, southern biscuits are classified as a quick bread. as in a bread not requiring yeast or a Levain (like a sourdough starter). they are generally made with alternative raising agents such as baking powder as this does not require it to wait and rise like yeast based breads. and can be made very quickly. i think the closest you have over there is Irish Soda Bread. just less fluffy and flakey.
Scones are a quick bread too. Main differences are more butter and less moisture in the southern biscuits.
Also, scones are worked more, which leads to the more homogenous nature and often tougher outcome
@jamescheddar4896 not sure what you are saying.
@jamescheddar4896 1. Biscuits in high volume places are often placed in the freezer.2. Putting them in the freezer is a part of many quick breads from biscuits to scones to croissants. It is a quick cooling of the butter to keep it from breaking
The sweet potatoes have brown sugar on them not caramel
Jelly: Jelly is made with strained fruit juice. There are no pieces of fruit in jelly.
Jam: Jam is made with mashed fruit.
Preserves: Preserves have whole fruit or large pieces of fruit. Some fruits such as blackberries or raspberries will not stay whole during the processing so there may not be much difference between raspberry jam and raspberry preserve.
Fruit spreads (only fruit): These are 100% fruit with no sugar added. If needed, a sweet fruit juice such as white grape juice or apple juice may be added.
Butters: Butters are made from pureed fruit. They are not as sweet as preserves, jams, or jellies but offer a full fruit flavor. Butters tend to be dark because of the exposure to air during the cooking.
To be fair there is Jelly and then there is Jelly Preserves, which has chucks of the fruit.
Where do marmalade and compote fit in?
American Southern biscuits are a flaky bread, not a scone. Served warm or hot out of the oven.
Grits are stone ground dried corn that is cooked in boiling water & milk then butter is added at the end and sometimes cheddar is added right before serving.
I like bacon in my grits. Gotta get that flavor in there!
Good biscuits are generally crispy and flaky on the outside, but not crunchy, and soft and pillowy on the inside, but not doughy. Lovely with just butter, better with jam or honey, too, great with susauge gravy. Also good with soups and dinners or as the bun for a sandwich, especially breakfast sandwiches. In the days of the Depression -- when sliced white bread was used as a napkin -- biscuits were often used to sop up the last of the juices on the plate so as not to waste anything.
Just say it like it is man. Your biscuits are our cookies. Everything you showed in that image, they are all cookies here. :P
Since I haven’t really seen anyone explain it, in America, the “driver side” is the left side of the vehicle. Whereas the “passenger side” is the right side of the vehicle. We also drive on the right side of the road.
I was stationed in Yokosuka Japan for two years as a US Navy Military Policeman . Japanese drive on the left side of the road and the driver sits in the right seat . I drove a patrol wagon with the Japanese/ British system . It's daunting for the first couple of days , then your brain clicks .
The driver is on the “inner” side of the road in either system so that they have a better view of the oncoming traffic. Cars right, drivers left. Cars left, drivers right.
And Americans have never used the terms nearside and offside when describing which side of the car. When MGB sports cars were delivered to the US, they were shipped without side mirrors attached. The instructions from UK used nearside and offside, of which the Americans had no clue. MGB's can have the mirrors on either side depending on how the guys at the dealership interpreted these terms.
White gravy is pork sausage drippings, milk, and flour. Add salt and pepper to taste.
Grits are ground up hominy, which is a large kernel corn. It's Basically porridge. You can add brown sugar (muscavado), honey, or maple syrup to sweeten it.
Hominy is swollen up like that because of the nixtimalization that removes the skin of the kernels, before that it’s just corn.
Grits is indeed a porridge. Most similar (almost indistinguishable really) to cream of wheat. Since, we have grits, cream of wheat and oatmeal as common options nobody in the US orders “porridge”. It’s a nursery rhyme word for us.
White gravy is basically drippings from cooking pork sausage, mixed with flour, butter, salt and lots of pepper. It's incredibly tasty, but it will kill you if you eat it every day.
Best if you leave chunks of the sausage in it.
🤠
"...but it will kill you if you eat it every day."
But what a way to go! Now I want some biscuits and gravy. 😃
Yeah.... but ... ya'all would die happy ... lol
Crumble and brown the sausage, add flour and stir until it's bubbly and slightly toasted but not burnt. Undercooked flour in gravy will turn out like paste... ick. Use equal parts flour and milk. Add the milk and stir. When it's thickened a little turn off the heat. Add salt and pepper to taste. Voila. .. Put gravy over the biscuits.
Oh, the South is basically anything including Texas and east, but south of the Mason Dixon line which included anything south of Pennsylvania. Although I'm not sure if I'd consider Maryland southern. That's debatable.
Shit man if im diein im diein with a full stomach
I’m fairly confident that it was caramelized sweet potatoes which means they were cooked in a pan to the point the sugars in the potatoes start to thicken up and turn golden brown we serve onions that way frequently as well. My wife and I once ordered fajitas requesting that the onions to be extra caramelized and the sweet waitress told us that they don’t use sugar on the onions. You don’t know what you don’t know
Exactly what I was thinking. He probably saw carmelized in the menu description and thought they meant using actual caramel.
Sometimes it's brown sugar on sweet potatoes
Yep, I was thinking butter and brown sugar.
Valid point on the butter and brown or maybe even honey, I do that to carrots However it could also be a memo that was lost in the pond
@@markchristensen23that's what I was thinking. Butter, brown sugar, maybe a little cinnamon
As an overweight American, I can definitely say that Southern food is why American people (like me) are overweight! Half my family came from the south so I grew up on southern fried steak and chicken with biscuits and sausage gravy. Although, my pawpaw never used jam, he’d mix warm butter and honey together and dip the biscuit in that. My gramma put pork renderings in the bottom of the pan when baking the biscuits because it made them crispy (and effing delicious) And all they drank was southern style sweet tea or Coke… even though I’m an adult now and know it’s bad to eat, I cannot quit southern food, it’s addicting!
You can have a balance of eating healthy and enjoying the foods that you love as long as you are mindful of the amount of calories you consume and exercise.
🤤🤤🤤 im a fat Tennesseen lol
Mindset and how we are taught to eat (Clean your plate style) is why we gain weight, portion control and moving our bodies helps keep us healthy. I was a very big gal, then lost at least 2 persons worth of weight by changing my mindset
And there aint no goin back cause that shit is good 😂
I love my biscuits with honey and butter and yes, mix the honey and butter together - also works with molasses.
Scones are dense and have sugar in the mix, Biscuits are light, flaky, buttery and have no sugar. Carmelized sweet potato, not carmel, made with brown sugar and butter. Blessings
You were correct about "Sunny Side Up". The alternative is "Over Easy" [i.e. flip them, but don't break the yolks]. One funny bit of lingo from the old diners is "Adam & Eve on a Raft" which means "Poached Eggs on Toast".
The sweet potatoes were caramelized. They didn't have any caramel. Lol Sweet potatoes have natural sugars in them and to carmalize is when something is cooked/sautéed until it starts to brown or "caramelize."
Biscuits are in the bread family, think of them like that. But they’re more buttery and flaky. Soft when done right.
The way these southern style biscuits are made it that your freeze the butter and all of the other ingredients first and then use a cheese grater to add them to the flour and ice cold buttermilk. You then mix them just until they come together, roll that into a rectangle and the fold that into thirds and roll again. ^You do that EXACTLY three times and then cut them out. What this does is make sure that the butter never really mixes with the flour, and instead you make lots of extremely thin layers of butter, everything else, over and over. This is what makes them so insanely flaky.
The wheel is on left side of the car! We drive on the right side of the road
Texas is more Western, yes Florida is part of the South.
Those are sweet potatoes, usually served with butter, brown sugar and cinnamon, not melon.
Though after living in South Florida, I totally agree with the saying that the further south you go in Florida, the less Southern it gets.
OMG Captain Kangaroo on the wall.. MY CHILDHOOD.. oh my... but scones are dense and biscuits are soft and fluffy
Look up a biscuit recipe and just make some. Make yourself some milk gravy to go with your biscuits. It’s not like a scone.
Edit…what he is calling white gravy is Milk gravy or sausage gravy. Fry up some bulk sausage. Remove the sausage and some of the grease. Add flour and stir and cook that until it’s a golden light brown color. Pour in milk. Stir and cook until it is thick enough to coat the back of a spoon. Add black pepper. There is usually enough salt from the sausage. Put the sausage back in and serve over split, buttered, hot biscuits. I don’t measure when I do this. You can get measurements online.
😋Yummy!! 😋
just to expound the ratio of fat to flour is roughly 1:1. the milk ratio is dependent on how runny you prefer your gravy. it is usually between 2-4:1 compared to the flour or fat amount. note: your gravy will thicken as it cools.
From what I’ve seen from other British reactors, it is apparently very hard to find the US version of breakfast sausage in the UK, so if he’s interested in making sausage gravy, he’d want to pick up plain ground/minced pork and mix in the herbs and spices himself (there are lots of recipes out there!) to get close to the real thing.
when you cook eggs, you can have them several ways. pan fried, either over easy or sunny side up (over easy is when you cook the egg without breaking the yoke and then flip it to cook it on the top as well. sunny side up is the same but you don't flip the egg so the yoke is still looks yellow (sunny) when it's served.) or scrambled, soft or hard, or poached, or omelet, ect, ect,...
I grew up on the Space Coast of Florida. I've lived in 18 states all over America. The first thing I look for in a new city/area is Chicken Fried Steak (CFS for short). It's dirt simple to make it at home, so are "Baking Soda Biscuits." Hash Brown casserole is a staple in my house as well. You can add all your leftovers into it, and it's dinner in under 30 minutes.
Lived in Cocoa Beach and Merritt Island for quite a few years, love the Space Coast of Florida.
Yes, that's what he said. Up North, we call those "Candied Yams". We usually have them at Thanksgiving and Christmas.
@8:16 they are called candied yams.. sweet potatoes was butter, Vanilla and brown sugar and if you put them in a pan and top with marshmallows and chopped pacans and walnuts put it in the oven until the marshmellows a toasted you will have sweet potatoe cassarole.
Good afternoon bubba. I hope you're well. Gravy is simply a little bit of fat reserved from cooking either bacon or sausage. A little bit of flour. Milk or half-and-half. Salt and pepper. It's super easy to make. I'm sure there's hundreds of recipes on RUclips
Eggs sunny side up means they don't flip them and the yolks are extra runny. Other ways to get them are over easy (flipped and slightly cooked on the other side and a runny yolk), over medium (flipped and medium cooked yolk), and over well (yolk cooked all way). I like over easy but my daughter always likes sunny side up. They look like happy suns looking up at her.
We call it Chicken Fried Steak. Biscuits in the US are not what folks in the UK call biscuits.
Sunny side up means you don’t flip the egg while frying it. You splash the frying oil over the top to cook the top of it.
Grits are ground hominy. Think like cream of wheat or oatmeal.
Scone is thick and dense. Biscuits are light and fluffy and has layers of
Eggsplanation:
Sunny Side up = Fried Eggs not flipped at all
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 = I bet you can figure this one out from here 😜
This is wrong.
Sunny side up eggs are not flipped, and have a runny yolk. The whites are cooked by spooning a fat over the eggs.
Over easy is cooked the same but instead of basting when the whites are almost set it is flipped over for a few moments to finish cooking them. The whites are most definitely cooked.
Over medium the egg is flipped over longer and the yolk is slightly runny.
Over hard the egg is flipped for even longer and the yolk is fully cooked.
@@ThatCronus how is that different than what I said? In a bit of a rush?
Florida is the southern most state of the Continental United States
But draw a line from St. Augustine through Gainesville to the west and the dividing line between the South and the other North.
Hey, Adam! My daughter and her husband live in Nashville and every time I visit them, they take me to Loveless Cafe because it's my favorite place to eat! This past April, my sister and I drove there to visit them and they took us there, per my request! Lol!! My sister absolutely loved it! I always get souvenirs when I'm there too! Great service and amazing food. Actually, I always get the chicken fried steak with mashed potatoes but everything else looks wonderful too!! Hashbrown casserole is also amazing....I forgot I tried that!
You are the most American Brit I’ve ever seen!😂
I’m gonna like every video you post(already subscribed) to get you to a point where you get to come over the pond and try these foods
2:55 he’s talking about the steering wheel being on the left side of the car. We do drive the car in the right hand lane as well.
Adam when you come to Orlando you’ll be SUPER close to his trip to south FL. I’m excited to see if you follow him down. ❤❤❤
I am originally from Alabama and I love cooking (and eating) down home southern food grits and biscuits are my favorite comfort foods. You must try it when you visit the states. Find a Cracker Barrel restaurant for breakfast to try the hash brown casserole 😊
Cracker Barrel has great biscuits and Blackberry and Strawberry Jam. thick, juicy ham, New York Strip steaks, hasbrown casserole. the desserts are really good too.
For eggs “sunny-side-up” means that it is fried just on one side and never flipped. You could also order "over easy" - fried on one side, then flipped for runny yolks and soft whites.
You're hilarious, LOL!!!
Yes on the sunny side up eggs description. Some would just call that a fried egg. Biscuits are NOT like a scone. The sweet potatoes probably had brown sugar and butter, so it would be a caramel like flavor.
With driving here, if you're sitting in the car in the driver's seat, the steering wheel is on the left side and while driving the yellow or white lane divider line is on the driver's left. In the UK, the steering wheel is on the right side of the car with the yellow or white lane divider line on the driver's right. If you keep that in mind when you visit IF you have the occasion to drive, you'll be fine.
Whenever you do make a trip to the US, you should really come during Thanksgiving time. It's my favorite holiday because it's the only one our whole extended family gets together and everyone brings an amazing dish or dessert. You could probably find an amazing Thanksgiving dinner in any state too.
Biscuits are similar to scones. Mostly flour with lard (originally) or shortening. Buttermilk can be utilizedin some recipes.
Biscuits are moister and heavier than scones. They are used more in a savory way as a bread or side rather than how a scone is served. (Biscuits would never be served with high or a cream tea for example.) Currants or even raisins would never be added to biscuits. Yes, jam or preserves can be added. Jelly is used more often in the mid-west and NE.
A Southern breakfast is designed for heavy farm/field work. The next heaviest meal is mid-day or "dinner". The evening meal, "supper" is generally much lighter.
I would say biscuits are lighter than scones.
One of the best things ever is cinnamon raisin biscuits
Southern biscuits are multi-layered quickbreads. Cooks can get OCD on the correct recipe, with Adam Ragusea doing a video involving using grated frozen butter to get the layering just right.
That frozen butter trick works tho.
100% the best way to get flakes & floof 😊 @@glenmel78
You could always learn to make them yourself and surprise/entertain your friends/family. After all they're fairly easy to make and go well with almost anything you can smear or sandwich between em.
European 'scones' are very dense and hard.. biscuits are like dense cake. they have a light crust on top and bottom that should be flaky but like dense cake in the middle. soft and almost fluffy.
As someone who lives in Alabama, I can verify that Southern food is amazing! The sweet potatoes he had probably had brown sugar on them. White (sausage) gravy is often served with biscuits.
I’m from South Carolina and there’s nothing like our Southern Cooking💯
A hot, fresh biscuit is a good deal softer than a scone--though a hot scone on a cold day is a marvelous thing in its own right.
There are many biscuit recipes on the internet if you want to make some for yourself. It's quite easy and requires few ingredients.
They are soft and buttery. Nice for sopping up gravy!
The Loveless Cafe is amazing. For over 30 😮 one lady made the biscuits until she passed. Now another lady has taken over.
Scones and biscuits are nothing alike. Scones are denser, whereas a big buttermilk cathead biscuit is light fluffy and can be eaten in so many different ways.
White gravy, take the oil left over from frying meat, add white flour in equal portions and cook over low heat, add in milk, salt and pepper, and continue cooking until thick.
I wrote a cookbook about southern cooking for people who aren't from here. "A Sorta Cookbook and Rambling Primer on Southern Cooking for Non Southerners."
So, I haven't had the UK versions, but I've seen several people come to the US and talk about how biscuits are closest to scones, but are better. Biscuits are made with a self-rising soft winter wheat flour, like White Lily. You cut in butter/lard/shortening, and add buttermilk. You mix as little as possible, to avoid them becoming dense and tough. Roll out and cut. Place them in a pan, as close together as possible, so they climb on each other, and brush the tops with butter. ~415f till golden on top. When they cook, the fat (butter) melts and steams, helping with loft. They should be moist and buttery. You can add a sausage gravy over one broken up, or add a jam/jelly(not jello)/marmalade. It's also good to add a piece of salty country ham to, with a little mayo or mustard.
The white gravy on the country style steak is basically just a béchamel with pepper and maybe some other seasonings. You'd cook sausage and use that grease to make your roux for a sausage gravy. Crumbling the breakfast sausage up and adding it back in.
The orange things were candied yams. Like a sweet potato, but not the exact same thing. They usually get cooked and then tossed in a honey based glaze.
Hot sauce is good on chicken. So is a drizzle of regular or hot honey.
Dude wasn't sure about sunny side up. Sunny side up would be with the yolk showing and the white around it. Over easy is sunny side up, but the flip it in the pan and let the top cook as well. You can also get them over medium, or over hard, which is how runny the yolk is. Most places aren't good enough to be able to nail those, though.
I'm not huge on breakfast, but I like a waffle with a berry compote and maybe a touch of whip cream. I also like a good biscuit with scrambled egg, American cheese, and bacon on it.
Adam, you could always Google a southern biscuit recipe and make that as a video for us to react to that way you’d know what they are and how they taste. You have all the necessary ingredients.
If you want to make quick, easy biscuits to try, Granny Karma on RUclips shows you how to make 2 ingredient biscuits....self-rising flour & heavy cream. Pretty good...& you can half her recipe.
I'm from Florida. It's a very diverse state. Northern Florida is very southern. Central Florida is very diverse and South Florida is very Cuban influenced.
Same here and I have lived from Miami to north Florida. You are very spot on.
Sunny side up basically means the egg is cooked on one side, not flipped. I love how real you are, not fake. You just blurt out things and then laugh at yourself. Very pleasant to watch, good energy.
You sound "country" when u sing !! Good vocals.... 🤗
You really need to get here (US). I could send you everything you'd need ingredient-wise to make American biscuits, but it takes a grandma who knows the recipe "by eye" not by teaspoons (grams) to make a really good biscuit. Restaurants do very well, and are close sometimes. But you need to find a sub with an old grannie who makes biscuits every morning "just because." They're still out there, but are dying off too quickly.
I'm that old granny!
@@sunnihunny Please pass on your wisdom to the next generation!
We all know Adam is the way that he is because he was dropped one too many times as a child. 😂😂😂
I mean he looks at that Hams & Jams sign and somehow gets Hams & Jeams and it's all the same font soo.
6:40 maybe it’s mostly the Midwest, but local diners will offer “mixed fruit” or “bowl of fruit” as one of the side options. I’ve had Salmon Benedict with a bowl of fruit. Poached eggs, pan fried salmon, Hollandaise sauce and English Muffins
The "Barn" is most likely a hall that they rent out for functions such as weddings receptions, etc.
Carmelized sweet potato! Amazing!!!!! Baked in butter and brown sugar until caramelized
Southern gravy is generally made with the leftover grease after cooking breakfast sausage (bacon grease can also be used). After the meat has been removed from the pan, you add in roughly the same amount of flour as there is grease and stir while cooking it to make what is called a roux. Once your roux is ready, you add in milk and stir to dissolve the lumps, salt and plenty of pepper, and keep stirring until it thickens up. It's one of those things you kinda have to learn by doing, since a lot of it is by feel, if that makes sense. A lot of southern cooking is by sight and feel, instead of exact measurements, and many of us learned at the hip of an older family member teaching us what looked and felt right and what didn't, to the point where it becomes almost instinctive.
0:39 Bring it 🤣🤣🤣
The barn is a venue. I went to a wedding there once.
Southern food is incredible, but usually heavy. Bacon, grits and biscuits are the go to meal in my house. I do hope you get a chance to visit here and eat some Tennessee breakfast!
The sweet potatoes like that are super good and super easy to make. You chop the sweet potatoes into little cubes and put them in a casserole dish with water and a tone of brown sugar. When you bake them the potatoes are soft and the outside has a candied coating.
You can afford the road trip just save for 2 years or 1yr and just come. Do each part of the u.s. by year. Do north one year, east coast another year, west coast and south. Only thing that will be the most expensive is the flight.
Sweet potatoes usually have brown sugar on them. Grits are coarsely ground corn, cooked with water and then add butter (lots). There are recipes online for American biscuits.
A sunny side up egg is an egg that doesn't get flipped after it's been put on a cooking hot pan. You don't want the egg yolk to burst when you put it in a hot pan. An over easy egg is when you flip the egg over so that both sides are seared but the egg is a little runny on the inside. Over medium is both sides seared but the egg white is cooked firm but the yolk is very soft in the center. Over hard is an egg cooked firm through and through.
Our biscuits are a type of bread. A bit crunchy on the outside & soft on inside. Flaky biscuits have layers. Kinda like pastry dough but it's bread. Smothered with sausage gravy & hash browns (shredded fried potatoes) & eggs on the side is so good. The white gray is made with milk.
The sweet potato has a glaze on it.. Not caramel. 😂 😂 😂
Less than a minute in and Adam already has me laughing out loud.
Yeah a lot of places will give you bread/rolls or biscuits to give you something to tide you over until your food is ready. Fresh buscuits with butter/jam are so good. It's easy to fill up on them by accident. Also that was likely maple syrup on the sweet potatoes. That's a pretty typical thing to add to them. Not sure I've ever seen them with caramel, but I could be wrong.
Biscuits are warm and buttery and great for soaking up gravy and can be savory or sweet depending on what your preference is. And the orange stuff is candied yams or sweet potatoes which is basically the yams or sweet potatoes cooked in brown sugar and butter. Yummy
@1:20 not in my backyard lol i live 2 hours away from nashville i live in knoxville.
A bread course to start a meal is pretty common here in the U.S. usually biscuits, cornbread, dinner rolls, small loaf of bread, or breadsticks. These are generally eaten with butter and or jelly/jam/preserves. Sometimes, oil with fresh herbs and spices. I personally prefer plain.
The great thing about biscuits is that they are so easy to make and only take a few ingredients.
Not me watching this while eating chicken fried steak with white gravy and homemade mashed potatoes 😊
Biscuits are buttery, soft like cake, but denser and moist. And usually fall apart in nice crumble. The outside is lightly crunchy. Yum!
White gravy is like Alfredo sauce but without cheese. More salty and buttery and rich.
Similar to a bechamel sauce without nutmeg
I used to have a friend that made biscuits and gravy from scratch and he put very fine ground up jaleapeno pepper in the biscuit batter. They were the best biscuits i have ever had in my life. You have to have biscuits and gravy with country fried steak and scrambled eggs, holy cow it is to die for.
The white gravy is basically pepper and salt mixed with heavy cream or milk and sometimes ground sausage and you thicken it up with flour
You don't really have an equivalent to our biscuits. It's dense but slightly crumbly and not really sweet and pretty dry. Consistency of a scone but not it's taste is the closest found outside the us. Easy to make so I recommend you make it. It's almost always paired with something like butter, honey, jam and since it's not too sweet it pairs well with various gravy and even our versions of beans although we tend to prefer corn bread when we have dishes to scoop up extra gravy.
Sunny side up is fried egg, don't flip, wet yoke. Over is the same but flipped once. Over is usually pair with how you want the yoke so over easy or over medium. Medium is cooked yoke but slightly runny still.
The Loveless Cafe is legendary! Biscuits are meant to be eaten before or with breakfast. Unlike scones they’re lighter, flakier, not as dense and are great with butter and jam or as the base for biscuits and gravy. That being white sausage gravy made with bacon drippings. Our cookies are the equivalent to your biscuits.
American biscuits are a cross between a cake and a croissant. Scones are a cross between a cake and a shortbread biscuit. Huge difference.
@2:32 i love how he say nashville.. lol i say it it like that Nash-Vull but most people say nash-vill but im a lazy talker
Proper biscuits are made by cutting very cold butter into tiny cubes. The biscuit dough of flour, salt, water and baking powder is rolled out thin. Then the butter cubes are spread over it, and the buttered dough it folded and rolled again and again. Because the butter is cold it doesn't melt immediately, so it forms layers in the dough. Biscuit portions are cut from that mass and baked. The layering is what makes it flaky, rather like a croissant is flaky and layered. but the biscuit dough is heavier.
The sweet potatoes are cooked with can syrup. Grits, of course, are coarse ground corn, either dried or treated with lime and dried before grinding. They are much like Italian polenta, but you can get many varieties of corn, including blue, red, orange, yellow and white.
Chicken fried steak is a legacy of German immigrants. Sometimes, it's essential a schnitzel. But I have been in restaurants, one memorable one outside Rockdale, Texas, where the steak began as about a ten inch bone in round steak that had been breaded and deep fried. It hung over the edges of the plate, requiring another plate for the French fries. The place served the employees of the Alcoa aluminum plant nearby. I think the meal costs $2.50 in 1971.
The white gravy is something like a French Bechamel Sauce. Down South, it's made with milk, butter, flour and sausage drippings. Crumbled sausage can be added as well.
I've never added butter to gravy. Grease, flour, milk, salt and pepper.
Sunny side up eggs are cooked without being flipped. You fry them at a lower temperature sometimes with a lid over them so the top stays softer and is a more steamed texture than a fried texture. The yolk stays very runny this way.
Adam if you come to South Georgia, I would gladly make you a home cooked meal of chicken & waffles, hash brown casserole with biscuits & gravy on the side...just saying
You’re close about the texture it’s like a soft flaky scone rather than a bun, they are generally made with buttermilk, butter, shortening or lard and flour.
I wonder how many people didn't hit the"LIKE" button hoping to get spanked by Adam 🤔🤣
White gravy is milk and flour mixed with the dripping of the chicken fry with salt and pepper added.
I think we all know now that British & others call cookies biscuits, chips, crisps, and fries chips. It's not that unusual for different cultures to have different names for things. But we kinda all know this now I hope
"Sunny Side Up" refers the "yolk' not being cooked. "Over easy" refers the yolk being sightly cooked on the top "hard white runny yolk" = "over easy", the only way to go
That sweet potato has brown sugar on it probably not caramel. Good biscuits have a flaky outside and soft butter middle. Most people use cold butter chunks in the dough that melt as they bake.
I always add a bit more shortening to my Southern biscuit recipe, than most folks do, because that makes them almost melt in your mouth. There's nothing quite like a hot Southern biscuit, with honey and butter, for breakfast.
Biscuits over here are basically the same thing as scones over there, just a bit flakier and less dense. You can make them easily. Just need flour shortening milk and some baking powder.
Best use of biscuits (american) & gravy is done with white gravy (milk base - then add savory herbs) you add breakfast sausage(mince - medium crumble ) to the gravy. Chicken fried (cooking method) steak is thin steak(usually cheaper cut) fillet then pounded to tenderize, dipped in buttermilk & then dipped in bread crumbs & fried in a pan with 10 mm (deep) of oil. Look up "Southern living" magazine or online fir quality recipes.