If it makes y'all feel better, even Americans pronounce pecan pie different depending on the region, or how they grew up. I pronounce it as yummy for an example.
Howdy from Texas. As a retired Chef and Chef Instructor I have a deep love for food. And Jono sounds like a proper brother Foodie. American breakfast sausage is simply minced Pork seasoned with salt, pepper, garlic powder, onion powder, and at least here in the South, rubbed sage and cayenne pepper to taste and tolerance. And that's basically it. Of course there are endless recipes developed over time by millions of Southern cooks. But this will give you a basic breakfast sausage that you can make at home. Collard Greens are delicious if you prepare them properly. Besides a small piece of smoked pork or crispy bacon. I always add just a little cabbage in with the greens because it really helps to remove a lot of Collard greens natural bitterness. But if you are one of those people who actually like bitter flavors. Feel free to leave the cabbage out and you will be in heaven. I would suggest Jono that you go online and purchase some Collard seeds to plant in your garden.
Thx for tip re: cabbage -- will try next time that I make collard greens as side. My mum's collard green soup was staple winter fare. Think she got recipe from friend -- the greens chopped, piece of smoked neckbone, miso to taste/give broth depth. Simmer until greens become velvety 😊
That's a great tip about adding cabbage. I never would have thought of that. And collards are so easy to grow. The plants last forever! Just pick off some of the leaves and leave the plants to make more. My plants only die off when it gets too hot.
Try candied yams if you don’t want to make a sweet potato casserole. It is basically sweet potatoes cut into round slices and baked using brown sugar and butter. The sugar turns into a glaze. It is very yummy.
There’s two versions of Biscuits and Gravy in The South. (1) Sausage Gravy (2) S.O.S. Aka 💩💩💩 on Shingles which is usually served on toasted bread and sometimes on a biscuit. It’s usually a Hamburger Gravy.
Good to see you both and Narla too! Farmed fish vs wild, just go with wild. Farmed fish isn't as good. Okra aka Lady's Fingers is fine, but I don't like the slimy feel either. Seasoned and fried they taste good...but the "feels". Sweet potatoes can be had sweet or savory. I actually like them savory with a protein (bacon, sausage, etc) and butter with seasoning.
Jono, I've followed you long enough to know your likes/dislikes. I'm telling you I'm 99.9% positive you will LOVE gumbo, Étouffee, and jambalaya. One other Louisiana item they didn't mention that you'd love is a sausage called boudin (BOO-dan). Its a sausage made from the "less desirable" parts of the hog, mixed with rice, Cajun seasoning, and stuffed in a natural casing. I drive from north Florida to Louisiana just to get the real deal!
The best boudin around me is Heberts Specialty Meats, a lot of places leave big chunks of chewy fat and undesirable bits in that ruins it for me but Heberts doesnt. They also sell roux in jars that we use to make our gumbo(we like the dark roux). Also for you or anyone else thinking of trying boudin, ive seen a lot of people try it and eat it like a normal sausage but since its boiled the casing remains thick and chewy so you want to push/suck the filling out like a popsicle rather than try to bite into it. 👍🏻
Collard greens are very good with a ham bone or a little bacon in the pot, but personally I prefer mustard greens. But, that may be because mustard greens grow better than collards do in the soil around my house. Also, etouffee taste exactly as good as it sounds. I have to get me some every time I go to Louisiana.
My mom used all the parts of the chicken she"d save the livers to pan fry with onions and the necks, gizzards, hearts and whatnot she"d boil till soft clean them and make soup out of them. We called it chicken gut soup. she freeze some and serve us the rest. Whole chickens used to come with giblet packs that had all that stuff in them. You mostly can't get them now.
Catfish is a fatty fish. Suggest just add salt, pepper & garlic powder into dry mix . I also add fresh lettuce a tomato slice . Better toasted bread great sandwich idea
The peanuts that you would buy in a store are already roasted. "Boiled" peanuts start out raw and uncooked. Then they're boiled in salted water to cook them. You probably wouldn't be able to duplicate that process in Europe. American-style breakfast sausage to make the gravy for biscuits and gravy might be difficult to find in Europe. Here in the US, it's possible to buy Jimmy Dean Brand 1 pound [453 mg] tubes of sausage meat. If you look online, there are recipes that will help you duplicate American-style breakfast sausage meat.
Some alternatives that can be cooked in the same way are: Turnip greens, Mustard greens (both mentioned in the video they're watching) , Kale, or the less bitter Chard or Beet greens (technically the same thing.)
My mother made really good bacon gravy using bacon drippings. It was similar to the sausage gravy described here, but she used the bacon fat rendered after cooking bacon. She made toast from bread slices, then poured the bacon gravy over the top. It was wonderful! I could never make good gravy, without using the instant gravy packets bought in the stores. I'm 74 now, so these memories were a long time ago.
You can absolutely make biscuits and gravy at home. Any sausage works. Make the biscuits yourself. Best on a cold lazy day. You'll want a nap afterwards. Greens could be Kohlrabi greens, turnip greens, alot of different tough leafs.
Okra is a delicious vegetable. I eat it anyway you can make it. Raw straight out of my grandfather's garden, sliced into thin rounds, breaded and fried crispy in an iron skillet, pickled, boiled, and in soups and gumbo. Actually the word Gumbo is from a West African dialect that literally means Okra. Okra is used in many soups, stews and gumbos for its flavor and for its thickening properties. If you have ever boiled a pot of Okra then you will understand its use as a thickener because the boiling water will become thick and viscus. Many people compare it to the look and texture of clear mucus. Boiled is not my favorite way to eat okra but I have and definitely will never miss the chance to have Okra in any of its forms.
Please check out a show called Diners, Drive Ins, and Dives, great show about all the different foods in the US, New Mexico where I'm from have many episodes! I love your channel!
When I was traveling in the south I had what is called "Sow on a sofa" It was a huge piece of cornbread with a slab of sow's belly draped over it and smothered in spicy red beans. It makes my mouth water just thinking about it.
I've lived in the American South for 42+ years and I have responded with a biscuit recipe, breakfast sausage recipe, and a sausage gravy recipe (to spoon over the biscuits after they have been split in half). If you make this meal it's going to blow your mind how something so simple can taste so good!
Okra is a seed pod and is a natural thickening agent. When boiled, the main feature is the slime that is released when it is cut open.. It is used in Cajun Gumbo as a sizing agent as it thickens the soup. When sliced cold. it can be breaded with buttermilk and cornmeal and deep fried. (heaven on a plate)
Greens... Yeah, these confuse a lot of people. Collard Greens are the leafy green parts of the Collard plant. Very similar are Mustard Greens, which, surprise surprise, are the leafy green parts of the mustard plant. For something off the beaten path try Horseradish greens! Which are of course, the leafy green parts of the horseradish plant. My favorite greens are a mix of mustard and horseradish greens! Nice and spicy!
If you have Rastika/Rastan that is close to the collard greens grown here. My family also had them in Portugal and we still make the stew after immigrating to the US in early 1900. They will not be bitter if you cut out the stock up to the leaf and pressure cook the stew with half chicken stock and half water. Garlic and Cumin are important spices in the stew. Google search said you use mutton as the meat. Portugal uses Linguica, Spain Chorizo, and the US south uses ham hock or smoked turkey.
we have several outdoor cats that folks have left on our property.. we take good care of them and they are part of the family.. one had kittens a few weeks ago and we are looking for homes for them as it is going to getting cold here soon.. 3 of our indoor cats were left on the property as well and we brought them in and had them fixed..
I'm really enjoying y'all videos !! Fried okra tastes , looks , and feels a whole lot different than the slimy boiled okra . My Grandmother would fry up sliced potatoes , sliced green tomatoes , sliced onions ,sliced zucchini squash , sliced yellow squash , pole beans and bacon cut in 1 inch pieces ! All battered, except the bacon with the same batter . Fried in bacon grease or Crisco lard . I loved it . Collards are good and easy to grow . Easy to cook , boiling water , collards , bacon pieces or ham . A tradition in the U.S. the first day of the New Year is to have collards and black eyed peas to eat for good luck in the upcoming year . With collards being a fall veggie ,it's pretty easy to find a place to grow them ,,, just know the collards can grow to be pretty large . Collards , turnip greens , and kale are all good to eat, but the gas they produce inside you can be annoying . Another green me and my maw maw would pick was wild poke salad . The biggest thing with the greens was always washing off the dirt and sand buried deep between the leaves . My Grandparents always had an old washing machine out back to wash the greens in . Water and a long spinning cycle would get things pretty clean !! I really miss my Grandparents , My Grandmother was an Alabama Cherokee and my Grandfather was Choctaw . They taught me so much . Green peanuts are used to make boiled peanuts . Need a little heat ? Throw in some raw jalapenos . You can use raw peanuts , and they are good . They just have to cook longer to soften up .
Collard Greens Kick Ass!!!! I love most any green leafy vegetable,from spinach to Collard greens. They make a pepper sauce that works great on all greens.
An American breakfast sausage recipe: ½ teaspoons kosher salt 1½ teaspoons light brown sugar 1½ teaspoons rubbed dried sage ¼ teaspoon ground black pepper ¼ teaspoon dried thyme leaves ¼ teaspoon dried red pepper flakes 1 lb. chilled ground pork Place a large mixing bowl in the freezer, allow to cool for 15 minutes minimum. Combine all dry ingredients in a small bowl. Add the meat to the chilled bowl and sprinkle over the spice mix. Knead the meat with your fingers like you are making bread to help emulsify the meat and spices to make “sticky” meat. This may take 5-10 minutes, when you see the fat sticking to the bowl that’s a good sign. Divide the meat into quarters. Divide each quarter by half, this makes 8 equal sized pieces. Roll each piece so it is about ½ inch thick (this will give you a patty about 2¼-2½ inches across). Add a little fat to a 12 inch skillet and cook 3-5 minutes uncovered, you want good browning on the first side. Cook another 3-5 minutes till browned and the internal temperature is 145F or higher. Drain the patties on paper towels and serve. Makes 8 patties. This recipe uses relatively lean pork (processed breakfast sausage can have a fat content of 20-35%). Ground pork from an American grocery is about 20% fat. This recipe is relatively mild. You can spice it up by adding 1/8 teaspoon more chili flakes, more sage, more black pepper, ¼ teaspoon paprika, etc.
The problem with making sausage gravy is you need American style breakfast sausage. Other sausages won’t do, simple ground pork won’t do. Not sure if that’s obtainable in Europe!
I heard a lot of British sausage is more like our breakfast sausage, but I could be wrong. If someone can confirm, maybe they can find something similar to that.
@@MacGuffinExMachina every British sausage I’ve ever seen (and I’ve been to the UK many times) is in link form and significantly different than any American sausage. We need that big skinless roll of seasoned ground pork. We need Jimmy Dean!
Check out the video just posted by Mr H & Friends. Mrs H made their first American-style Chicken Pot Pie. Another good person for you to watch is Captain Meck. He's a Brit who loves American food.
🙌🏾😎Ok,I gotta give you a salute for eating Chitlins! My family is from Virginia and North Carolina and either you love them or hate them. I only had them from my mother or sister and it’s been 20 years. There’s a science to it. Add apple cider vinegar while cooking and never eat them if you see corn floating in the pot. Also, if you get Catfish, cut them in chunks and use flour/corn meal for breading. Catfish nuggets will change your life. You’re welcome.
a sausage gravy recipe, super easy to make: Sausage Gravy ½ lb. breakfast sausage, mild, sage, or hot 2-3 tablespoons all purpose flour 2-2½ cups whole milk or “half and half” (half milk, half heavy cream) ¼ teaspoon salt or Lawry’s seasoned salt 1 teaspoon ground black pepper Biscuits, 6 or more Break the sausage into small pieces and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another 1-2 minutes, then pour in the milk, stirring constantly. Cook the gravy, stirring frequently, until it thickens. This may take 10-12 minutes. Sprinkle in the seasoned salt and pepper, stirring this in. Continue to cook until very thick and luscious. If it gets too thick too soon, just splash of milk. Taste and adjust the seasoning. Spoon the sausage gravy over warm biscuits and serve immediately. Makes enough to easily cover 6 biscuits If you want to use ground turkey or lean beef you can add 1-2 tablespoons of butter to get the fat up (which you’ll need). Allow it to melt after the meat has been cooked and then add the flour. A pinch of nutmeg is also a good addition. This recipe doubles well.
the boiled peanuts must be green, not dry roasted, green meaning like they came from the ground when harvested! I'm sure you can find something on line about how much salt and how long to boil...
I make them cajun style, with all kinds of spicy peppers/pepper powders. I also make them in garlic. You can also do them perfectly in a slow cooker/crockpot, and easy to tell when ready. You just wait until the shells get ridiculously soft.
Oooooohhh YEAH!!! Red Beans and rice Kick Ass!!! Yet another Cajun food thats fantastic!! I love living in Texas!!! We have Cajun food to the East and Mexican food to the West and just good old fashioned Southern BBQ and Tex Mex in the middle!! No state offers the unique foods we get here in Texas!!!
To get rid of the vast majority of the okra slime, par-boil it for maybe 15 seconds then transfer to a bowl of ice water. Toss the boiled water and then cook the okra as desired. Some do like to keep the slimy water, but not me.
We are having chicken fried steak tonight, actually. Cream gravy (“white gravy”) does not have to be made with sausage in it. I think it’s best made with bacon grease, flour, and milk. If you’re putting it on biscuits, having the sausage in there does help, but it’s not a requirement.
I would love to see you guys cook and try foods! I’m sure people would send you what can be sent. I’d check prices to ship to you. Last time I checked the UK shipping was more than the items. $25 US a lb to mail. That’s a little out of my price range. But I’m sure you’d get a lot of stuff to cook! ❤❤❤ I don’t like okra either, it is slimy.
Okra stewed is SLIMY! It looks like slimy, seaweed. Ugh. My Mother cooked them like that. But, FRIED!!? Yum. Like a cross between squash and potato. Distinctive taste but the closest thing to a vegan "green french fry"!
If your veggies in winter time are poor in Czechoslovakia, have you thought about canning fresh veggies in the spring/summer for winter? A very common practice in early America and it is making a come back now. You can control how your food is canned and what is included in it. Boiled okra is sticky and slimy, fried okra is not.
About the roux, it's even parts of a fat and flour mixed together. When you're talking southern food, it's generally either bacon grease or butter and flour. you cook it down to get the raw flour taste out of it. The darker your roux the more flavor it will have, but less thickening power. So for gravies that you want to thicken you tend to use a lighter or blonde roux, for something like gumbo, you go as dark as you're confident you can get it without burning it.
Making really good biscuits takes time to practice. Or you could make good biscuits like I do or get canned or boxed. Still pretty good with gravy. You can make your own sausage with ground pork. More coarsely ground is better. If you can find Sage & Cumin in spices.
Making Roux takes some practice. It's very labor intensive,and if you see little black specks in your roux you've burned it. Dump it out and start over. The key is to never stop stirring and keep your temp around a medium. There is a cheat where you make it in the oven but it's best to just learn how to do it properly on the stove. It's actually easier to make a big batch of roux than a small one. The temps stay more consistent and dont change as fast making it easier to control temps. Roux also freezes well so you can make a big batch and freeze the extra. It's amazing how the roux can change the flavor of a dish. You have blonde roux witch is very mild in flavor and a dark roux that has a smokey flavor. Personally I dont care for a blonde roux because it lacks the flavor of a dark roux. And a good dark roux is necessary for a pot of gumbo.
Southern USA Biscuits 2 cups of all-purpose flour 4 tablespoons baking powder ¼ teaspoon baking soda ¾ teaspoon salt 2 tablespoons butter 2 tablespoons shortening 1 cup buttermilk, chilled Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees F. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Using your fingertips, rub the butter and shortening into the dry ingredients until the mixture looks like crumbs. The faster the better, you don't want the fats to melt. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together, the dough will be very sticky. Turn the dough onto a floured surface, dust the top with flour and gently fold the dough over on itself 5 or 6 times. Press it into a 1 inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on the baking sheet so that they just touch. Reform any scrap dough, working it as little as possible and continue cutting. The biscuits from the second pass will not be quite as light as those from the first, but hey, that's life. Bake them until the biscuits are tall and light gold on top, 15 to 20 minutes. Makes about 12 biscuits
Awww come on!! Who doesn't like a perfectly roasted marshmallow cooked over an open fire? And surely you've heard of Smores!! Graham crackers with a toasted marshmallow and a piece of slowly melting Hershey chocolate bar!!! Thats a classic dessert here in America especially when you're a Boy Scout!!
The Wife and I's favorite Cajun restaurant serves excellent bread pudding!!! You can have them pour a little sweet whiskey or Kahlua over it and it kicks ass!!!
Boiled peanuts are incredible…I make them all the time… But they have to be fresh GREEN peanuts, harvested right at the beginning of harvesting the crop…and not roasted or anything done to them. They have to be RAW!!! I make them spicy cajun style, plus garlicky style. I live in Florida, just south of the peanut capital of the U.S. (Georgia), and green peanuts are only available part of the year.
Had to give you a shout out for mentioning Hyluski (misspelled it) my grandmother's family was from Slovakia so I love it. Biscuits and gravy look bland, but they are out of this world good, especially with a nice peppery flavor if you like spicy. You are correct with Okra, if not fried they often are slimy, I think it's the moisture content. But, fried is the best way to have them. Also, I agree sweet potatoes with marshmallows are okay, but you can skip them. At Thanksgiving my family will often use the marshmallow topping, but you can get to the goodness down below without marshmallows. Just a thought, but with Thanksgiving approaching next month, you all could try and make an American Thanksgiving meal. There are many southern delicacies that are party of the traditional Thanksgiving meal. Although, I personally love green bean casserole which I am not sure if that is southern or more of our Midwestern contribution to Thanksgiving. Looking forward to more!!
9:51 😂😂😂 u will fit right in here in America! “Could deep fry a rat and it’ll be good.” I’m going to the pumpkin show tomorrow and getting deep fried pumpkin blossoms and they are delicious. They are the big flowers that don’t produce actual pumpkins.
Biscuits and gravy may not look the most appealing but I promise it’s good, especially from a southern establishment. Collard greens, okra and grits are very much an acquired taste. I personally don’t like collard greens but love fried okra and grits. With grits just make sure you add things to it, it can be sweet or savory, I typically just add salt and butter to mine but you can add lots of different things like cheese or bacon bits.
Canned biscuits can't hold a candle to homemade. The best way to have catfish is to fry in it with cornmeal/flour breading. Homemade gravy is very easy to make, I have been making it since I was a little girl. I prefer making everything from scratch. The secret to good gravy is to use the drippings (left over grease & fried bits in the bottom of a skillet after frying chicken, pork chops, or steak). I save the broth after baking a ham or roast to use for gravies or add to soup, stew, a pot of beans, casseroles, etc. That reminds me, I should make a pot of pinto beans using the smoked ham bone, ham broth, & some bacon. LOL! Yep! I love pork! I hope you all will get to try to make some of the dishes and will enjoy them.
When my dad slaughtered a pig he used everything. We'd rinse out the intestines, and he'd make sausages. Did our own bacon and everything else a pig had to offer. My Momma even made our own syrup rather runny but sweet and delicious.
Collard greens are very similar to spinach when cooked. Not the same but that’s the closest I can think of. I like collards better than spinach when cooked. Jolly and others say it’s very vinegary when they try it but I don’t think I’ve had one that had any vinegar let alone a lot. Maybe they do that more in restaurants but I don’t usually get it there cause I like when my dad makes it at home. He doesn’t put vinegar in them-just cured pork and salt. If you like greens I think you would love this. Okra is slimy inside and gross whether you fry it or not. Sweet potato pie is way better than pumpkin pie and doesn’t have marshmallows like sweet potato casserole.
I put together a package of spices and mixes for them one time. The post office wouldn't ship them. Seems Slovakia has a ban on receiving food items from foreign countries. Although, someone's package of spices did make it through.
Sounds like you guys should check out some seed companies online and order things to grow at home. I order a lot of vegetables and flower seeds online a lot so I know there’s a lot of online companies to choose from. I actually have a huge seed company near me that i order from and it’s been in business for years.
Best bet, is to get a recipe from a subscriber in the south, online recipes will never compare to family for buscuits and gravy, and then cool by taste, not time just little taste dabs till things are where you want and thicknesses seem right, youre actual toughest task will probably be getting proper biscuits
Lol in Texas we say Pah - kahn. You also haven't had US marshmallows lol dont knck it till you yried it. Oh fried okra is the best. Its not slimey either. I hope you will try it one day. Much love ❤
Fried okra is great but then I have has pickled okra as well that I enjoyed. If you can get your hands on spicy chow chow it really kicks it up on hot dogs.
I don’t like the slime of okra, so I fry them till they’re very crispy. I just add salt to the batter, but generously sprinkle them with hot sauce when eating them.
Boiled Okra has the consistency of a sinus infection. If you can get past that, it actually tastes good. Fried okra is about as good as vegetables get.
Howdy from Texas. That was a horrible representation of biscuits and gravy. Way too much sausage in the gravy. About a third or less of the sausage is normal. You'll have much more creamy white gravy than sausage.
Like so many of these videos they tend to have representations that are not typical. I wonder if it's A.I. picking the video clips, or if it's a person that is throwing together a video of something they really don't know much about. But it makes me cringe when I see a lot of the weird things they show!
Biscuits and gravy is the absolute bomb.
If you can't get the breakfast sausage there for sausage gravy you can look up the spices you need to mix with the ground pork
If it makes y'all feel better, even Americans pronounce pecan pie different depending on the region, or how they grew up. I pronounce it as yummy for an example.
There is something called Cheese Grits but not cheese on biscuits and gravy
Never seen cheese slices on biscuits and gravy, totally not how it is commonly eaten
Definitely no cheese.
Yeah where TH did that come from?
NO AMERICAN puts cheese in their biscuits
Either you butter the inside and eat it, or gravy on top
Yeah, that's weird
I know people who put cheese on EVERYTHING!
And not only that (cheese), but that gravy was so thick, you could use it to do a body repair on your car!😂
God Bless THE SOUTH.
Howdy from Texas.
As a retired Chef and Chef Instructor I have a deep love for food. And Jono sounds like a proper brother Foodie.
American breakfast sausage is simply minced Pork seasoned with salt, pepper, garlic powder, onion powder, and at least here in the South, rubbed sage and cayenne pepper to taste and tolerance. And that's basically it. Of course there are endless recipes developed over time by millions of Southern cooks. But this will give you a basic breakfast sausage that you can make at home.
Collard Greens are delicious if you prepare them properly. Besides a small piece of smoked pork or crispy bacon. I always add just a little cabbage in with the greens because it really helps to remove a lot of Collard greens natural bitterness. But if you are one of those people who actually like bitter flavors. Feel free to leave the cabbage out and you will be in heaven.
I would suggest Jono that you go online and purchase some Collard seeds to plant in your garden.
Thx for tip re: cabbage -- will try next time that I make collard greens as side.
My mum's collard green soup was staple winter fare. Think she got recipe from friend -- the greens chopped, piece of smoked neckbone, miso to taste/give broth depth. Simmer until greens become velvety 😊
That's a great tip about adding cabbage. I never would have thought of that. And collards are so easy to grow. The plants last forever! Just pick off some of the leaves and leave the plants to make more. My plants only die off when it gets too hot.
Happy Thanksgiving to all of our Canadian friends and family. Love Canada 🇨🇦
Try candied yams if you don’t want to make a sweet potato casserole. It is basically sweet potatoes cut into round slices and baked using brown sugar and butter. The sugar turns into a glaze. It is very yummy.
There’s two versions of Biscuits and Gravy in The South.
(1) Sausage Gravy
(2) S.O.S. Aka 💩💩💩 on Shingles which is usually served on toasted bread and sometimes on a biscuit. It’s usually a Hamburger Gravy.
Good to see you both and Narla too!
Farmed fish vs wild, just go with wild. Farmed fish isn't as good.
Okra aka Lady's Fingers is fine, but I don't like the slimy feel either. Seasoned and fried they taste good...but the "feels".
Sweet potatoes can be had sweet or savory. I actually like them savory with a protein (bacon, sausage, etc) and butter with seasoning.
Agreed.
As someone who grew up catching wild catfish I agree completely. Farmed catfish taste different and the texture of the meat is odd.
Fried zucchini is similar in taste to fried okra but not slimy
Jono, I've followed you long enough to know your likes/dislikes. I'm telling you I'm 99.9% positive you will LOVE gumbo, Étouffee, and jambalaya. One other Louisiana item they didn't mention that you'd love is a sausage called boudin (BOO-dan). Its a sausage made from the "less desirable" parts of the hog, mixed with rice, Cajun seasoning, and stuffed in a natural casing. I drive from north Florida to Louisiana just to get the real deal!
The best boudin around me is Heberts Specialty Meats, a lot of places leave big chunks of chewy fat and undesirable bits in that ruins it for me but Heberts doesnt. They also sell roux in jars that we use to make our gumbo(we like the dark roux). Also for you or anyone else thinking of trying boudin, ive seen a lot of people try it and eat it like a normal sausage but since its boiled the casing remains thick and chewy so you want to push/suck the filling out like a popsicle rather than try to bite into it. 👍🏻
Collard greens are very good with a ham bone or a little bacon in the pot, but personally I prefer mustard greens. But, that may be because mustard greens grow better than collards do in the soil around my house. Also, etouffee taste exactly as good as it sounds. I have to get me some every time I go to Louisiana.
You folks always have some great reactions. Love from Pennsylvania!!
SCRAPPLE! ❤
My mom used all the parts of the chicken she"d save the livers to pan fry with onions and the necks, gizzards, hearts and whatnot she"d boil till soft clean them and make soup out of them. We called it chicken gut soup. she freeze some and serve us the rest. Whole chickens used to come with giblet packs that had all that stuff in them. You mostly can't get them now.
Catfish is a fatty fish. Suggest just add salt, pepper & garlic powder into dry mix . I also add fresh lettuce a tomato slice . Better toasted bread great sandwich idea
The peanuts that you would buy in a store are already roasted. "Boiled" peanuts start out raw and uncooked. Then they're boiled in salted water to cook them. You probably wouldn't be able to duplicate that process in Europe.
American-style breakfast sausage to make the gravy for biscuits and gravy might be difficult to find in Europe. Here in the US, it's possible to buy Jimmy Dean Brand 1 pound [453 mg] tubes of sausage meat. If you look online, there are recipes that will help you duplicate American-style breakfast sausage meat.
They are commonly called "green" peanuts.
If they can find green peanuts in Slovakia, no problem.
Collards are a dark cabbage like vegatable. They are best picked and cooked after the first frost which makes them less bitter and softer.
Some alternatives that can be cooked in the same way are: Turnip greens, Mustard greens (both mentioned in the video they're watching) , Kale, or the less bitter Chard or Beet greens (technically the same thing.)
My mother made really good bacon gravy using bacon drippings. It was similar to the sausage gravy described here, but she used the bacon fat rendered after cooking bacon. She made toast from bread slices, then poured the bacon gravy over the top. It was wonderful! I could never make good gravy, without using the instant gravy packets bought in the stores. I'm 74 now, so these memories were a long time ago.
You can absolutely make biscuits and gravy at home. Any sausage works. Make the biscuits yourself. Best on a cold lazy day. You'll want a nap afterwards.
Greens could be Kohlrabi greens, turnip greens, alot of different tough leafs.
Fried chicken and waffles is fantastic.
Okra is a delicious vegetable. I eat it anyway you can make it. Raw straight out of my grandfather's garden, sliced into thin rounds, breaded and fried crispy in an iron skillet, pickled, boiled, and in soups and gumbo. Actually the word Gumbo is from a West African dialect that literally means Okra.
Okra is used in many soups, stews and gumbos for its flavor and for its thickening properties. If you have ever boiled a pot of Okra then you will understand its use as a thickener because the boiling water will become thick and viscus. Many people compare it to the look and texture of clear mucus.
Boiled is not my favorite way to eat okra but I have and definitely will never miss the chance to have Okra in any of its forms.
That’s very debatable. Fried well, they’re Heaven! But they are slimy by default, and will scar them for life if cooked under done.
@@MasterCommanderBastid 👍
Please check out a show called Diners, Drive Ins, and Dives, great show about all the different foods in the US, New Mexico where I'm from have many episodes! I love your channel!
When I was traveling in the south I had what is called "Sow on a sofa" It was a huge piece of cornbread with a slab of sow's belly draped over it and smothered in spicy red beans. It makes my mouth water just thinking about it.
Love your sweet kitty!!❤❤❤
I've lived in the American South for 42+ years and I have responded with a biscuit recipe, breakfast sausage recipe, and a sausage gravy recipe (to spoon over the biscuits after they have been split in half). If you make this meal it's going to blow your mind how something so simple can taste so good!
Pecan Pie is delicious. And so is sweet potato casserole. But you should try Crawfish Etoufee so good.
I love a good chicken pot pie!!!
They're great in the winter to take the chill off.
You should check out the video from JOLLY where they went "Noodlin" for catfish. That means catching them with your bare hands.
Also, the Ambrosia, just looks like it would take up room in could use to eat literally anything else on this list.
Peak season for eating crawfish is Spring. It’s a big thing in some families in the South to have a crawfish boil on Easter Sunday.
OMG i love a snuggle kitty, and jono's haircut looks great !
Okra is a seed pod and is a natural thickening agent. When boiled, the main feature is the slime that is released when it is cut open.. It is used in Cajun Gumbo as a sizing agent as it thickens the soup. When sliced cold. it can be breaded with buttermilk and cornmeal and deep fried. (heaven on a plate)
Greens... Yeah, these confuse a lot of people. Collard Greens are the leafy green parts of the Collard plant. Very similar are Mustard Greens, which, surprise surprise, are the leafy green parts of the mustard plant. For something off the beaten path try Horseradish greens! Which are of course, the leafy green parts of the horseradish plant. My favorite greens are a mix of mustard and horseradish greens! Nice and spicy!
Beautiful kitty cat, looks so cuddly. Love From Michigan and it's a beautiful evening
Collard greens are a field green and a member of the cabbage family with loose heads of light to dark green colored leaves.
Gotta try the cajun spice boiled peanuts
If you have Rastika/Rastan that is close to the collard greens grown here. My family also had them in Portugal and we still make the stew after immigrating to the US in early 1900. They will not be bitter if you cut out the stock up to the leaf and pressure cook the stew with half chicken stock and half water. Garlic and Cumin are important spices in the stew. Google search said you use mutton as the meat. Portugal uses Linguica, Spain Chorizo, and the US south uses ham hock or smoked turkey.
Some of us grew up eating Pillsberry biscuits. Mr. H and friends tried them about a year or two ago when they came to America and they loved them.
I love jambalaya. You often don't find it with enough spice unless you're at a place that properly prepares it.
we have several outdoor cats that folks have left on our property.. we take good care of them and they are part of the family.. one had kittens a few weeks ago and we are looking for homes for them as it is going to getting cold here soon.. 3 of our indoor cats were left on the property as well and we brought them in and had them fixed..
I'm really enjoying y'all videos !! Fried okra tastes , looks , and feels a whole lot different than the slimy boiled okra . My Grandmother would fry up sliced potatoes , sliced green tomatoes , sliced onions ,sliced zucchini squash , sliced yellow squash , pole beans and bacon cut in 1 inch pieces ! All battered, except the bacon with the same batter . Fried in bacon grease or Crisco lard . I loved it . Collards are good and easy to grow . Easy to cook , boiling water , collards , bacon pieces or ham . A tradition in the U.S. the first day of the New Year is to have collards and black eyed peas to eat for good luck in the upcoming year . With collards being a fall veggie ,it's pretty easy to find a place to grow them ,,, just know the collards can grow to be pretty large . Collards , turnip greens , and kale are all good to eat, but the gas they produce inside you can be annoying . Another green me and my maw maw would pick was wild poke salad . The biggest thing with the greens was always washing off the dirt and sand buried deep between the leaves . My Grandparents always had an old washing machine out back to wash the greens in . Water and a long spinning cycle would get things pretty clean !! I really miss my Grandparents , My Grandmother was an Alabama Cherokee and my Grandfather was Choctaw . They taught me so much . Green peanuts are used to make boiled peanuts . Need a little heat ? Throw in some raw jalapenos . You can use raw peanuts , and they are good . They just have to cook longer to soften up .
Collard Greens Kick Ass!!!!
I love most any green leafy vegetable,from spinach to Collard greens.
They make a pepper sauce that works great on all greens.
An American breakfast sausage recipe:
½ teaspoons kosher salt
1½ teaspoons light brown sugar
1½ teaspoons rubbed dried sage
¼ teaspoon ground black pepper
¼ teaspoon dried thyme leaves
¼ teaspoon dried red pepper flakes
1 lb. chilled ground pork
Place a large mixing bowl in the freezer, allow to cool for 15 minutes minimum.
Combine all dry ingredients in a small bowl. Add the meat to the chilled bowl and sprinkle over the spice mix. Knead the meat with your fingers like you are making bread to help emulsify the meat and spices to make “sticky” meat. This may take 5-10 minutes, when you see the fat sticking to the bowl that’s a good sign. Divide the meat into quarters. Divide each quarter by half, this makes 8 equal sized pieces. Roll each piece so it is about ½ inch thick (this will give you a patty about 2¼-2½ inches across). Add a little fat to a 12 inch skillet and cook 3-5 minutes uncovered, you want good browning on the first side. Cook another 3-5 minutes till browned and the internal temperature is 145F or higher. Drain the patties on paper towels and serve.
Makes 8 patties.
This recipe uses relatively lean pork (processed breakfast sausage can have a fat content of 20-35%). Ground pork from an American grocery is about 20% fat. This recipe is relatively mild. You can spice it up by adding 1/8 teaspoon more chili flakes, more sage, more black pepper, ¼ teaspoon paprika, etc.
Growing up in the south, okra was a main dish on our table. My mom always battered and fried it, but I do like it raw dipped in some Ranch dressing.
The problem with making sausage gravy is you need American style breakfast sausage. Other sausages won’t do, simple ground pork won’t do. Not sure if that’s obtainable in Europe!
I heard a lot of British sausage is more like our breakfast sausage, but I could be wrong. If someone can confirm, maybe they can find something similar to that.
@@MacGuffinExMachina every British sausage I’ve ever seen (and I’ve been to the UK many times) is in link form and significantly different than any American sausage. We need that big skinless roll of seasoned ground pork. We need Jimmy Dean!
Check out the video just posted by Mr H & Friends. Mrs H made their first American-style Chicken Pot Pie. Another good person for you to watch is Captain Meck. He's a Brit who loves American food.
Captain Meck just did Chicken and Dumplings. Recky and Carol also try American food too.
🙌🏾😎Ok,I gotta give you a salute for eating Chitlins! My family is from Virginia and North Carolina and either you love them or hate them. I only had them from my mother or sister and it’s been 20 years. There’s a science to it. Add apple cider vinegar while cooking and never eat them if you see corn floating in the pot. Also, if you get Catfish, cut them in chunks and use flour/corn meal for breading. Catfish nuggets will change your life. You’re welcome.
20:46 the sliced green stuff he added to the gumbo is okra
a sausage gravy recipe, super easy to make: Sausage Gravy
½ lb. breakfast sausage, mild, sage, or hot
2-3 tablespoons all purpose flour
2-2½ cups whole milk or “half and half” (half milk, half heavy cream)
¼ teaspoon salt or Lawry’s seasoned salt
1 teaspoon ground black pepper
Biscuits, 6 or more
Break the sausage into small pieces and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another 1-2 minutes, then pour in the milk, stirring constantly. Cook the gravy, stirring frequently, until it thickens. This may take 10-12 minutes. Sprinkle in the seasoned salt and pepper, stirring this in. Continue to cook until very thick and luscious. If it gets too thick too soon, just splash of milk. Taste and adjust the seasoning. Spoon the sausage gravy over warm biscuits and serve immediately.
Makes enough to easily cover 6 biscuits
If you want to use ground turkey or lean beef you can add 1-2 tablespoons of butter to get the fat up (which you’ll need). Allow it to melt after the meat has been cooked and then add the flour. A pinch of nutmeg is also a good addition. This recipe doubles well.
the boiled peanuts must be green, not dry roasted, green meaning like they came from the ground when harvested!
I'm sure you can find something on line about how much salt and how long to boil...
I make them cajun style, with all kinds of spicy peppers/pepper powders.
I also make them in garlic.
You can also do them perfectly in a slow cooker/crockpot, and easy to tell when ready. You just wait until the shells get ridiculously soft.
Split pea soup has the same un-appetizing look factor about. But I love it. Especially with cubed ham and bacon pieces in it.
Catfish in the US has a lot of bones.
Oooooohhh YEAH!!!
Red Beans and rice Kick Ass!!! Yet another Cajun food thats fantastic!!
I love living in Texas!!!
We have Cajun food to the East and Mexican food to the West and just good old fashioned Southern BBQ and Tex Mex in the middle!!
No state offers the unique foods we get here in Texas!!!
To get rid of the vast majority of the okra slime, par-boil it for maybe 15 seconds then transfer to a bowl of ice water. Toss the boiled water and then cook the okra as desired. Some do like to keep the slimy water, but not me.
You can make the breakfast sausage east it’s just salt and roper and lots of sage
We are having chicken fried steak tonight, actually.
Cream gravy (“white gravy”) does not have to be made with sausage in it. I think it’s best made with bacon grease, flour, and milk. If you’re putting it on biscuits, having the sausage in there does help, but it’s not a requirement.
I make it more often with bacon grease than sausage. Yum
Fried okra done right is addictive
I would love to see you guys cook and try foods! I’m sure people would send you what can be sent. I’d check prices to ship to you. Last time I checked the UK shipping was more than the items. $25 US a lb to mail. That’s a little out of my price range. But I’m sure you’d get a lot of stuff to cook! ❤❤❤
I don’t like okra either, it is slimy.
20:46. The green veg on top is okra
Okra stewed is SLIMY! It looks like slimy, seaweed. Ugh. My Mother cooked them like that. But, FRIED!!? Yum. Like a cross between squash and potato. Distinctive taste but the closest thing to a vegan "green french fry"!
Sweet potato pie is close to pumpkin pie but this is my favorite, so I live in Kentucky so we do this well.
If your veggies in winter time are poor in Czechoslovakia, have you thought about canning fresh veggies in the spring/summer for winter? A very common practice in early America and it is making a come back now. You can control how your food is canned and what is included in it. Boiled okra is sticky and slimy, fried okra is not.
Shrimp Etouffee is fabulous! In fact, I think I’ll go find a recipe for it.
I love freshwater catfish. 😋 I would love to send you some cajun recipes. What's the best way to do this? ❤
The trick to make good biscuits and gravy is if you making biscuits from scratch, you have to get it right or your biscuits will be flat and hard.
About the roux, it's even parts of a fat and flour mixed together. When you're talking southern food, it's generally either bacon grease or butter and flour. you cook it down to get the raw flour taste out of it. The darker your roux the more flavor it will have, but less thickening power. So for gravies that you want to thicken you tend to use a lighter or blonde roux, for something like gumbo, you go as dark as you're confident you can get it without burning it.
Great explanation.
Making really good biscuits takes time to practice. Or you could make good biscuits like I do or get canned or boxed. Still pretty good with gravy. You can make your own sausage with ground pork. More coarsely ground is better. If you can find Sage & Cumin in spices.
Making Roux takes some practice.
It's very labor intensive,and if you see little black specks in your roux you've burned it.
Dump it out and start over. The key is to never stop stirring and keep your temp around a medium.
There is a cheat where you make it in the oven but it's best to just learn how to do it properly on the stove.
It's actually easier to make a big batch of roux than a small one. The temps stay more consistent and dont change as fast making it easier to control temps.
Roux also freezes well so you can make a big batch and freeze the extra.
It's amazing how the roux can change the flavor of a dish. You have blonde roux witch is very mild in flavor and a dark roux that has a smokey flavor.
Personally I dont care for a blonde roux because it lacks the flavor of a dark roux.
And a good dark roux is necessary for a pot of gumbo.
Southern USA Biscuits
2 cups of all-purpose flour
4 tablespoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees F.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Using your fingertips, rub the butter and shortening into the dry ingredients until the mixture looks like crumbs. The faster the better, you don't want the fats to melt. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together, the dough will be very sticky.
Turn the dough onto a floured surface, dust the top with flour and gently fold the dough over on itself 5 or 6 times. Press it into a 1 inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place the biscuits on the baking sheet so that they just touch. Reform any scrap dough, working it as little as possible and continue cutting. The biscuits from the second pass will not be quite as light as those from the first, but hey, that's life. Bake them until the biscuits are tall and light gold on top, 15 to 20 minutes.
Makes about 12 biscuits
Awww come on!!
Who doesn't like a perfectly roasted marshmallow cooked over an open fire?
And surely you've heard of Smores!!
Graham crackers with a toasted marshmallow and a piece of slowly melting Hershey chocolate bar!!!
Thats a classic dessert here in America especially when you're a Boy Scout!!
I’ve heard of people eating pot liquor with cornbread. Basically you put cornbread in a bowl and pour the pot liquor over it and eat it.
The catfish that is sold in the south are channel catfish and in the US strict laws are in place to insure they are clean
But, even in Louisiana some seafood restaurants have been found to prepare dishes with foreign shrimp and catfish.
Slovakia only has one catfish farm, and it looks like a really nice facility. There's a video. Search "African Catfish Facility in Slovakia."
I understand Cat 💯. Okra is famous for its slimy texture.
The Wife and I's favorite Cajun restaurant serves excellent bread pudding!!!
You can have them pour a little sweet whiskey or Kahlua over it and it kicks ass!!!
Don’t forget to try Biscuits and Gravy with Bacon instead of Sausage
Boiled peanuts are incredible…I make them all the time…
But they have to be fresh GREEN peanuts, harvested right at the beginning of harvesting the crop…and not roasted or anything done to them. They have to be RAW!!!
I make them spicy cajun style, plus garlicky style.
I live in Florida, just south of the peanut capital of the U.S. (Georgia), and green peanuts are only available part of the year.
Please also try a Sweet Potato Pie as well.❤
Had to give you a shout out for mentioning Hyluski (misspelled it) my grandmother's family was from Slovakia so I love it. Biscuits and gravy look bland, but they are out of this world good, especially with a nice peppery flavor if you like spicy.
You are correct with Okra, if not fried they often are slimy, I think it's the moisture content. But, fried is the best way to have them.
Also, I agree sweet potatoes with marshmallows are okay, but you can skip them. At Thanksgiving my family will often use the marshmallow topping, but you can get to the goodness down below without marshmallows.
Just a thought, but with Thanksgiving approaching next month, you all could try and make an American Thanksgiving meal. There are many southern delicacies that are party of the traditional Thanksgiving meal. Although, I personally love green bean casserole which I am not sure if that is southern or more of our Midwestern contribution to Thanksgiving.
Looking forward to more!!
9:51 😂😂😂 u will fit right in here in America! “Could deep fry a rat and it’ll be good.” I’m going to the pumpkin show tomorrow and getting deep fried pumpkin blossoms and they are delicious. They are the big flowers that don’t produce actual pumpkins.
Biscuits and gravy may not look the most appealing but I promise it’s good, especially from a southern establishment. Collard greens, okra and grits are very much an acquired taste. I personally don’t like collard greens but love fried okra and grits. With grits just make sure you add things to it, it can be sweet or savory, I typically just add salt and butter to mine but you can add lots of different things like cheese or bacon bits.
Canned biscuits can't hold a candle to homemade. The best way to have catfish is to fry in it with cornmeal/flour breading. Homemade gravy is very easy to make, I have been making it since I was a little girl. I prefer making everything from scratch. The secret to good gravy is to use the drippings (left over grease & fried bits in the bottom of a skillet after frying chicken, pork chops, or steak). I save the broth after baking a ham or roast to use for gravies or add to soup, stew, a pot of beans, casseroles, etc. That reminds me, I should make a pot of pinto beans using the smoked ham bone, ham broth, & some bacon. LOL! Yep! I love pork! I hope you all will get to try to make some of the dishes and will enjoy them.
When my dad slaughtered a pig he used everything. We'd rinse out the intestines, and he'd make sausages. Did our own bacon and everything else a pig had to offer. My Momma even made our own syrup rather runny but sweet and delicious.
Collard greens are very similar to spinach when cooked. Not the same but that’s the closest I can think of. I like collards better than spinach when cooked. Jolly and others say it’s very vinegary when they try it but I don’t think I’ve had one that had any vinegar let alone a lot. Maybe they do that more in restaurants but I don’t usually get it there cause I like when my dad makes it at home. He doesn’t put vinegar in them-just cured pork and salt. If you like greens I think you would love this. Okra is slimy inside and gross whether you fry it or not. Sweet potato pie is way better than pumpkin pie and doesn’t have marshmallows like sweet potato casserole.
Tuscan Kale? I also find okra slimy, but when fried right you don’t really notice. Cracker Barrel makes really good fried okra.
About a previous video that you posted. There is this video "Hunting Monster Iguanas On A Public Golf Course To Protect Wildlife"
Still putting that box together for the kids. Will try to include some instant Sausage Gravy and Pecans for you.
I put together a package of spices and mixes for them one time. The post office wouldn't ship them. Seems Slovakia has a ban on receiving food items from foreign countries. Although, someone's package of spices did make it through.
Sounds like you guys should check out some seed companies online and order things to grow at home. I order a lot of vegetables and flower seeds online a lot so I know there’s a lot of online companies to choose from. I actually have a huge seed company near me that i order from and it’s been in business for years.
Best bet, is to get a recipe from a subscriber in the south, online recipes will never compare to family for buscuits and gravy, and then cool by taste, not time just little taste dabs till things are where you want and thicknesses seem right, youre actual toughest task will probably be getting proper biscuits
Sweet potato pies are very good !!
If those beignets are hollow inside, then they are like New Mexico's sopapillas.
Tw!o ways to make Okra, boiled (slimy), fried, which is crispy
Lol in Texas we say Pah - kahn. You also haven't had US marshmallows lol dont knck it till you yried it. Oh fried okra is the best. Its not slimey either. I hope you will try it one day. Much love ❤
Fried okra should have a light coating of flour and fried til crispy. Not breaded
Fried okra is great but then I have has pickled okra as well that I enjoyed. If you can get your hands on spicy chow chow it really kicks it up on hot dogs.
Collard Greens are sometimes known as raštika or raštan in Eastern Europe
I don’t like the slime of okra, so I fry them till they’re very crispy. I just add salt to the batter, but generously sprinkle them with hot sauce when eating them.
Boiled Okra has the consistency of a sinus infection. If you can get past that, it actually tastes good. Fried okra is about as good as vegetables get.
Howdy from Texas.
That was a horrible representation of biscuits and gravy. Way too much sausage in the gravy. About a third or less of the sausage is normal. You'll have much more creamy white gravy than sausage.
Like so many of these videos they tend to have representations that are not typical. I wonder if it's A.I. picking the video clips, or if it's a person that is throwing together a video of something they really don't know much about. But it makes me cringe when I see a lot of the weird things they show!
And no cheese
i love fried chicken gizzards! i rarely see them in iowa, i know a few places but yeah they are awesome