Meatloaf is not only good for dinner when it's fresh and hot out of the oven, but many people actually like the leftovers even better the next day, cold out of the fridge, in the form of a meatloaf sandwich.
@@eva_pilot I was going to ask the same question, but MUCH more nicely. Not like a total rude jerk. Unfortunately, you happened first. Thanks, man. Have a nice life, if you can get the nastiness out of you. Good luck.
I've worked in the US as a chef for over 17 years. Here's my basic shrimp and grits recipe, it should be viable for a home cook with a bit of experience. Scale as necessary. Shrimp and grits Yield:4 servings Ingredients: 28oz (830ml) water 8oz (230g) stone ground grits 3tbsp (45g) unsalted butter, chopped into 1cm cubes 2cups (455g) sharp cheddar cheese, medium grate (Do not use pre shredded cheese. The anti binding agent added to prevent it from sticking together will affect the consistency) 1lb (455g) shrimp, peeled, deveined and rinsed 6.4oz (180g) streaked bacon, roughly six slices 1cup (227g) spring onion sliced at a bias into 1 inch (2.5cm) sections 2tbsp (30g) flat leaf parsley, finely chopped 4tsp (20ml) lemon juice 1 large or 2 small garlic cloves, finely minced Salt and pepper to taste Instructions: 1. Bring lightly salted water to a boil. Add grits and reduce heat to a light simmer. Stir frequently for the first 60 seconds and then occasionally for 25-30mins (or until water is absorbed and a smooth consistency is achieved). 2. Remove from heat and add butter. Gently stir until butter has melted completely and gradually add cheese while constantly stirring. Season with black pepper. 3. Fry bacon in a dry pan until crispy. Remove and finely chop. Add shrimp to bacon grease and cook until pale pink. Add garlic, sauté for 1-2mins or until lightly golden and fragrant, but not browned. 4. Add spring onion and parsley. Reintroduce chopped bacon. Evenly pour lemon juice over the mixture and sauté for an additional 1-2mins, stirring as necessary to prevent sticking. 5. Spoon grits into serving bowl, pile shrimp mixture in the center and drizzle remaining juices over surrounding grits. Serve immediately. If cooking in advance keep shrimp mixture and grits separate until just before serving. Reheat grits and shrimp mixture over medium low heat in separate saucepans until hot, then plate and serve. Maybe you can get a video out of it, hope it helps. Cheers.
@@higgme1ster The shrimp mixture and grits aren't layered until plating. They are cooked separately and are never mixed together. The purpose is to achieve a gradient of flavor ranging from the relatively mellow perimeter of the dish to the extremely flavorful center. It allows the customer to balance the intensity of the dish to their preference.
I love grits. Shrimp & grits are very popular here in the US, however, just having them plain with a huge amount of butter, salt & pepper is pretty delicious as well. Biscuits & gravy, also. Delicious & filling. It is commonly a southern dish, but it has made its way up to the north where many people enjoy it. Good luck with your kitchen ... Thanks for sharing this one!
I am sure Jessica knows, but just remember that grits don’t have much flavor by themselves. You can make them sweet or savory by adding what you like to them. Yes, some people will eat them plain and like it, but most like them with a flavor added. Cheese, shrimp, sausage, hot sauce, pancake syrup, brown sugar, brown sugar & cinnamon… Point is just to remember that for most people that eat grits they are the base for adding other flavors. Enjoy!
Never had grits. All we have here is usually steak, cheeseburgers, pasta, chili, soup, tacos, rice noodles, fish, beer, and more. And everything is amazing and cheap.
Welcome to the modern internet, where mistakes are intentional because your need to correct them is indistinguishable from actual engagement when presenting raw numbers to advertisers.
It's AI generated and just a mashup of random internet 'info'. Most of it is fine (subjective), or just a bit off (regional), some of it is downright wrong. Like where's the pizza? They should have just said "BBQ" or outdoor grilling instead of 'bbq ribs' specifically. Desserts (apple pie) should not be on the list unless the list is about desserts. This is just me being me LOL On a side note: Tomorrow I'm making pulled pork in a dutch oven. Low & slow. Using my granny's spice rub. ~225f / ~107c for about 8hrs.
Grits & polenta are similar. But grits have a softer, creamier texture b/c ground from dent corn. Usually from white corn, texture also affected by how corn is processed/milled & preferences vary. Fun fact: Grits are culinary addition from Native Americans :)
The big problem people run into and they try grits for the first time is they tried playing without any of the items like cheese butter salt pepper Etc and then they think they are not as good as they could be it's a shame cuz they can be amazing a good shrimp and grits made properly wins hand down
As a person who lives in the Southern U.S, grits are definitely a staple, specifically with butter and sometimes cheese. Also, yes, grits use cornmeal. Most people growing up would eat bacon with or put the pieces in the grits. So good.
The gravy in this video was to runny and had too much sausage in it. They also should have removed the meat from the skillet and set it aside to make the gravy with just the renderings and crumbs in the pan to get the right consistency, then when the gravy is perfect, add the meat back into the skillet.
We Americans love watching Europeans trying to cook some of our foods...especially bbq, biscuits and gravy, tacos...basically anything that's not common over there. Please do videos like that whenever you get situated...I think they'll be a hit!
No food in America is "uncommon" in Europe, it's a whole continent with each country having many cultures and semi-languages or languages and definitely MANY different cuisines, also tacos is Mexican and there's similar foods across the Mediterranean that are similar to Carribean/Mexican food (which makes sense due to historical and cultural similarities), also BBQ is basically Turkish food in Europe, biscuits exist every where in the world and I don't know what gravy is but yeah. Overall European African and Asian cuisines definitely have their own versions of "American food" or "Latin American food" or "Carribean food"
My friends if you think Turkish barbecue and Texas BBQ are essentially the same thing and you've never had real brisket pulled pork ribs Etc @@grandetristesse3370
I have been watching British people trying to make American foods. Mr. H and friends are doing a very good job of it. But there’s two other British channels that I will not mention because both of them are absolutely horrifying when it comes to making American food. They probably can’t cook British food either. Instead of doing something normal like watching some videos on how to make something you never made before, they just start throwing things in a bowl, not using the right measuring utensils such as measuring spoons or the right measuring cups. On one of them, someone was trying to make up a pecan pie. They literally just dumped a bunch of pecans in a pie crust without measuring at all. There were probably twice as much pecans as there should have been. All they did was get the ingredients for a pie, but measured absolutely nothing on top of that, they put cinnamon in the pie, which I have never seen. Pecan pie calls for corn syrup and sugar. They used treacle, which is similar to molasses. Even if the pie was good, it would taste nothing like a real pecan pie because of the treacle.
Howdy from Texas. I've eaten grits my whole life. ( I'm currently Sixty one years old). Grits are made from ground Hominy. Hominy is made by soaking corn in a lye solution for a period of time until the corn kernels swell to twice their original size. Then it's thoroughly rinsed out then ground. Grits are like chicken breasts as far as not really having much flavor on their own. However that just means that they are a blank culinary canvas on which to paint your own unique recipes onto. Grits here in the South are either severved savory or sweet. Sweet Grits are simply grits, butter, sugar and a little milk. Sweet Grits are mostly eaten for breakfast. But savory grits are typically eaten at any meal. In the south most adults who eat grits prefer the savory versions. Whether it's simply grits with butter salt and pepper. Or with cheese added for cheese grits. And then there are Shrimp and Grits as well. But really your culinary imagination is your limits what you can pair grits with. I've even taken my leftover grits and spread them out in a thick layer on a well oiled cookie sheet, aka, sheet pan. And allowed them to cool. Because room temperature or cold Grits then to solidify kinda like a gelatin. And once solidified. I'd cut them into bars or squares and then dredg them in seasoned flour and fry them golden brown. Plain or with some maple syrup or other types of sauces. They are delicious! If you choose to buy Grits online. Just be sure that they are not the INSTANT VARIETY. No true Southner worth their salt would ever even consider using instant Grits. The old fashioned kind are much better and have a superior texture. So if you really want to try true Southern Grits. Then be sure they call for at least fifteen to twenty minutes to cook. And you will not be disappointed.
for the meatloaf, I believe the white stuff might have been milk and bread which is made into a paste. It acts as a binder and helps keep the meatloaf from drying out.
Biscuits and Gravy. Even the military cooks cannot mess this one up. I have had it both ways. With chipped beef as the meat in the gravy and with breakfast sausage in the gravy as they showed in the video. This is VERY good and filling. The biscuits they showed should be about half again as tall as they showed. And we always split the biscuit in half with the inside pointed up and the gravy over each half. UMMMM UMMM Goood
Even if you don't make an apple pie, you can just slice apples, add cinnamon and sugar on them, then melt butter on a pan and cook on your stovetop. Eat it as a side dish or over ice cream. Same with biscuits n gravy. If you don't have biscuits just toast white bread, butter it and make the gravy. Flour, butter, milk and ground sausage.
The key to good grits is that you make them creamy not dry and chunky, and lots of real butter. You can eat them plain or with crumbled crispy bacon or with cheese😊❤
At our house, we make a version of a Ruben sandwich with Hawaiian style ham, leftover Turkey from Thanksgiving, swiss cheese, and a homemade coleslaw, on Russian or Jewish rye bread ( coleslaw is made with Thousand island dressing, but you have to let the dressing soak into the cabbage for overnight), the family has been doing this for over 50 years!
I have been eating grits for all of my 71 years of life and have never had shrimp and grits, yeck. Hominy grits is part of a breakfast of eggs and sausage or bacon. I always eat grits with salt and butter or margarine on them. The other ways I will eat them is with bacon crumbled in them or as a leftover when they have been in the refrigerator overnight. Take the congealed loaf of grits, slice them into patties and fry them in a skillet.
My youngest is 14 and her tastes has really changed over the last 3 or 4 years. Textures now bother her, her food can't touch, she won't eat so many foods that she used to love. She and my husband won't eat chicken on bone either. We have a soup here called Reuben soup, made with all the ingredients on a Reuben sandwich. Even the rye bread is made into croutons.
There is 3 ways to eat grits (think of Corn "oatmeal" or as others have noted Polenta). Some like it plain like a plain "oatmeal" as plain side item for filler or for someone who has an upset stomach. Some prefer it sweet and add sugar, brown sugar, syrup, jam, jelly and butter, eggs and breakfast sausage or bacon. Some prefer it savory and add butter, salt, pepper, hot sauce, shrimp, sausage, canjun veges n spices and the like. It all depends on you. Sweet is generally with breakfast thus the sugar and jam and syrup. Savory is usually along with the dinners main course much as you would serve rice with the main dinner meal. It is all up to your individual taste. I eat it both sweet and savory depending on the meal. That's just me.
I'm in SC (Deep South) and I am not fond of grits. They are very bland and need something to give them flavor (like grape jelly = my son), but then I say you really just like the grape jelly (in my son's case) and NOT the grits. I should never have watched this as I am starving, and I had to through away so much food after hurricane Helene knocked out power out for a few days (not nearly as bad as those in the mountains though). I have to get groceries, but as a Disabled Vet, I get paid once a month, so for now, I am living on Chef-Boy_r-Dee Raviolis, soups, cereal, oatmeal... I need ribs, chicken, porkchops, meatloaf would be awesome. :/ homemade everything is better - and burgers are certainly no exception. :)
Burgers, pizza, Bbq, burritos, pasta, chowmen, hot dogs, phoʻ, tacos, sanwich"s and many more in USA we have the best of the hole planet, malthing pot!¡!!
Grits are great mixed with fried eggs with runny yolks & salt and pepper. One bite of that with a bite of toast then bacon is great. Wash down with coffee then repeat. Yum. React to any video on the French Tastic Explorations channel. The videos are fantastic.
I make my husband biscuits and gravy every Saturday morning lol I don’t eat it but he loooves it. He also asked me to add tater tots to it. My sons like it too.
Hello my young friends. I always hear people not familiar with grits. I grew up with grits mostly for breakfast. It's not corn meal. It's made from dent corn and sometimes hominy. Best to just get it packaged. It's an acquired taste for some. My mother would make it like porage and we'd just have butter in it or sometimes real maple syrup, I sapped our trees every year. My mother would also make them into squared logs and put butter and maple syrup over them like pancakes. There are versions with cheese grits, add either scalaps or shrimp for a dinner meal. Liked the video. 🍻❤️🤘
Unfortunately you guys got duped with this list. No pizza? That's a cardinal sin. No mac n cheese? Getouttahere... No fried chicken? Shut the front door. We borrow from every culture, Chinese food in general is huge here, and should deserve a place on the list too. But you are definitely right, that A.I. voice was painful to get through. Still a good reaction tho! And good luck with the renovations!👍🏻
Unfortunately people tend to say that there is no American foods that we have to steal it from everybody else, when in actuality just take some basic ideas and improve upon them, in a sense of making our own . But that's how it has to be because we are a younger country than most places that people say we steal our ideas from so of course the other countries came up with a original way first because they are old as hell and we are not
i was around 20 when my cousin and i went to the local diner he ordered a reuben sandwich i said what is that he laughed at me couldnt believe i didn't know when they brought that thing out my jaw dropped been hooked ever since
Also, I feel like another staple, at least in the South, is called Sloppy Joe's or Manwich which contains seasoned tomato sauce that is added to ground beef cooked in a skillet and mixed together. You put the finished product on a bun or sandwich bread, and it's a quick lunch.
I worked at a Jewish delicatessen called Izzy’s to get me through college. I still crave their Reuben’s. But I like doing two meat, which is corned beef with roast beef. Anyone from Cincinnati knows what I’m talking about. I actually worked with Izzy’s two grandsons. May they both rest in peace. On a lighter note, the best kosher pickles in the area in my opinion are from Izzy’s.
I' m from the Northern Midwest and never had grits when I was growing up. Went down to my girlfriend's parents in Texas and said I needed to try some. They took us out and I tried them, not a good acceptance of the grits on my end. I don't know if it was just an off day on the restaurant, but they did have amazing steaks and ribs.
In Texas I can get a decent tomahawk steak (2+ pounds or over a kilo) for what would be about 35 euro from a local store with a good reputation for meat....
If you make videos about making and trying "American" foods, PLEASE make videos showing us some of your traditional foods so we can try making them for ourselves.
Not sure what you have there but if you have polenta that could be close to grits. Just serve that with your grilled shrimp. I know non of my suggestions are spot on, but I hear all the time " I wish I could try these foods". You actually can get a good idea with these shortcuts until you can try the real deal! Oh . I forgot that you need to add black pepper to the gravy when making biscuits n gravy.
Southerns really like their grits. I moved from the north to the south and had never heard of them. I wasn’t a fan as the initial dish I had was very bland. Later, I had them with shrimp and they were quite good because of the seasoning added to the shrimp.
Tater tots are actually very different to mashed potatoes because the texture is crunchy on the surface, I’d say there is a little more crunch than some French fries. It’s an appetizer you got to be careful with cause you’ll lose track how fast you ate them.
Juno, remember how we have told you that New York is much more than NYC. Buffalo is across the state from NYC, 400 miles from New York City to the Anchor Bar with the Catskill Mountains, the Finger Lakes, and lots of farms and forest between. For context Slovakia is only 121 miles at it's widest point. New York is almost 3 times the size if Slovakia, while New York City is only 0.009% of our state at 472.43sq mi (1223.59km2) only 300sq mi of which is land. Bratislava is 141.9sq mi so about half the area of NYC.
Jono, Sausage gravy is fairly easy to make, brown seasoned pork sausage in a skillet (ground sausage) coat with all purpose flour, add milk to cover let simmer till it thickens add salt and pepper to taste, pour over split southern buttermilk biscuits.
I'm an American and I've lived in California, Arkansas, Ohio, and Colorado. I have never heard of shrimp and grits in my entire life. Salmon and grits? The top 10 list is suspect. 😮😂
You have to get your little man a ballpark hot dog from an American sporting event. When you get the chance to come over make sure you get tickets to any sport. Baseball stadium hot dogs are the best though. Theres no hot dog in the world that competes. Im ok w hot dogs normally. I can eat them but prefer steak or burgers…HOWEVER, like I said those ballpark dogs are on another level. Delicious.
To hear a kid speculate that they would not be keen on tater tots is insane to my ears, LOL! It's basically grated fried potatoes. Grits is coarsely ground corn similar to polenta.
They'd never get that shipped to them tho'...maybe? My local shop has them for $28/lb. Like most cuts/grades of meat, prices will go up as the quality goes up. It's basically a ribeye steak that is larger/thicker, has a bit more marbling and of course the bone in. So, the taste is better. Not as fun as a tomahawk LOL. Ugh I looked at costco to see if they'd deliver outside the US and of course no. Was looking into other delivery methods and looks to be a no go as well ...or stupidly expensive because of the perishability.
@@bluflaam777LSA yeah I didn't expect them to order from the states. Was just stating the price. yeah that bone is fashion statement, I buy regular ribeye's, dogs get the bones anyway.
I understand there always showing Sausage Gravy, but… they also make Gravy with Bacon instead of Sausage… it’s so amazing, I’ve never gone back to sausage and I’d rather have meatless gravy than sausage gravy
I will never again eat Apple pie without a scoop of French vanilla ice cream and a shot of Cpt Morgan's spiced rum on the plate. A burger requires a beef patty. It doesn't require a bun, (sliced bread counts). A food that uses a bun and no beef is simply a sandwich.
Grits, like rice, are a base for whatever you put on them. Grits by themselves? Meh. Add butter, bacon, cheese and shrimp? Awesome! Also, the issue with hot dogs is that there is a wide range of quality among them. Cheap hot dogs can be gross but good quality hot dogs can be up there with gourmet sausages. I'm a Hebrew National guy, myself! And Dodger Dogs, but only at Dodger Stadium in L.A.
Meatloaf is not only good for dinner when it's fresh and hot out of the oven, but many people actually like the leftovers even better the next day, cold out of the fridge, in the form of a meatloaf sandwich.
Meatloaf was a great treat for lunch at school.
wtf y'all eat it cold? tf is wrong with y'all?
@@eva_pilotdon't knock it until you try it. The flavors have time to marry overnight it is an explosion of scrumptiousness.
@@eva_pilot I was going to ask the same question, but MUCH more nicely. Not like a total rude jerk. Unfortunately, you happened first. Thanks, man. Have a nice life, if you can get the nastiness out of you. Good luck.
@@claycassin8437 lol cry more, stay tf off the internet if ur goin to b a sensative lil child
Don't apologize guy ever. You do your thing. Love you and your family. And it makes my day seeing you guys.
Rueben sandwich is my number 1 favorite sandwich of all time!
In the US, hot dogs wrapped in pastry are called "Pigs in a Blanket".
I've worked in the US as a chef for over 17 years. Here's my basic shrimp and grits recipe, it should be viable for a home cook with a bit of experience. Scale as necessary.
Shrimp and grits Yield:4 servings
Ingredients:
28oz (830ml) water
8oz (230g) stone ground grits
3tbsp (45g) unsalted butter, chopped into 1cm cubes
2cups (455g) sharp cheddar cheese, medium grate (Do not use pre shredded cheese. The anti binding agent added to prevent it from sticking together will affect the consistency)
1lb (455g) shrimp, peeled, deveined and rinsed
6.4oz (180g) streaked bacon, roughly six slices
1cup (227g) spring onion sliced at a bias into 1 inch (2.5cm) sections
2tbsp (30g) flat leaf parsley, finely chopped
4tsp (20ml) lemon juice
1 large or 2 small garlic cloves, finely minced
Salt and pepper to taste
Instructions:
1. Bring lightly salted water to a boil. Add grits and reduce heat to a light simmer. Stir frequently for the first 60 seconds and then occasionally for 25-30mins (or until water is absorbed and a smooth consistency is achieved).
2. Remove from heat and add butter. Gently stir until butter has melted completely and gradually add cheese while constantly stirring. Season with black pepper.
3. Fry bacon in a dry pan until crispy. Remove and finely chop. Add shrimp to bacon grease and cook until pale pink. Add garlic, sauté for 1-2mins or until lightly golden and fragrant, but not browned.
4. Add spring onion and parsley. Reintroduce chopped bacon. Evenly pour lemon juice over the mixture and sauté for an additional 1-2mins, stirring as necessary to prevent sticking.
5. Spoon grits into serving bowl, pile shrimp mixture in the center and drizzle remaining juices over surrounding grits. Serve immediately.
If cooking in advance keep shrimp mixture and grits separate until just before serving. Reheat grits and shrimp mixture over medium low heat in separate saucepans until hot, then plate and serve.
Maybe you can get a video out of it, hope it helps. Cheers.
Why would you ruin good grits or good shrimp by mixing them together? And no, I am not from a coastal city.
@@higgme1ster The shrimp mixture and grits aren't layered until plating. They are cooked separately and are never mixed together. The purpose is to achieve a gradient of flavor ranging from the relatively mellow perimeter of the dish to the extremely flavorful center. It allows the customer to balance the intensity of the dish to their preference.
What a lovely family. Being a family and loving each other. Something ive never experienced
I love grits. Shrimp & grits are very popular here in the US, however, just having them plain with a huge amount of butter, salt & pepper is pretty delicious as well. Biscuits & gravy, also. Delicious & filling. It is commonly a southern dish, but it has made its way up to the north where many people enjoy it. Good luck with your kitchen ... Thanks for sharing this one!
I am sure Jessica knows, but just remember that grits don’t have much flavor by themselves. You can make them sweet or savory by adding what you like to them. Yes, some people will eat them plain and like it, but most like them with a flavor added. Cheese, shrimp, sausage, hot sauce, pancake syrup, brown sugar, brown sugar & cinnamon…
Point is just to remember that for most people that eat grits they are the base for adding other flavors.
Enjoy!
Shrimp and grits or grits at all are rarely on a West Coast menu.
Grits is only a deep south thing
Ruben....swirled rye...corned beef, sauerkraut, Swiss cheese and thousand island dressing.
Really, I have never had a Ruben that has any cheese on it
@marydavis5234 wow!!! I'm not a Swiss fan myself, but even if I get a Ruben at Arby's, it has cheese. I use provolone if I make them myself.
Never had grits. All we have here is usually steak, cheeseburgers, pasta, chili, soup, tacos, rice noodles, fish, beer, and more. And everything is amazing and cheap.
0:23 "pancakes"??????
Those are CUPCAKES!!😅😅
Welcome to the modern internet, where mistakes are intentional because your need to correct them is indistinguishable from actual engagement when presenting raw numbers to advertisers.
It's AI generated and just a mashup of random internet 'info'. Most of it is fine (subjective), or just a bit off (regional), some of it is downright wrong. Like where's the pizza? They should have just said "BBQ" or outdoor grilling instead of 'bbq ribs' specifically.
Desserts (apple pie) should not be on the list unless the list is about desserts. This is just me being me LOL
On a side note:
Tomorrow I'm making pulled pork in a dutch oven. Low & slow. Using my granny's spice rub. ~225f / ~107c for about 8hrs.
Grits & polenta are similar. But grits have a softer, creamier texture b/c ground from dent corn. Usually from white corn, texture also affected by how corn is processed/milled & preferences vary.
Fun fact: Grits are culinary addition from Native Americans :)
The big problem people run into and they try grits for the first time is they tried playing without any of the items like cheese butter salt pepper Etc and then they think they are not as good as they could be it's a shame cuz they can be amazing a good shrimp and grits made properly wins hand down
@@anthonyflinn3305 👍
As a person who lives in the Southern U.S, grits are definitely a staple, specifically with butter and sometimes cheese. Also, yes, grits use cornmeal. Most people growing up would eat bacon with or put the pieces in the grits. So good.
Biscuits and gravy may not look the most appetizing but it’s really incredible, especially when it’s done in the south
The gravy in this video was to runny and had too much sausage in it. They also should have removed the meat from the skillet and set it aside to make the gravy with just the renderings and crumbs in the pan to get the right consistency, then when the gravy is perfect, add the meat back into the skillet.
I used to make a quick apple desert by coring an apple and putting butter and cinnamon in the hole and baking it.
We Americans love watching Europeans trying to cook some of our foods...especially bbq, biscuits and gravy, tacos...basically anything that's not common over there. Please do videos like that whenever you get situated...I think they'll be a hit!
No food in America is "uncommon" in Europe, it's a whole continent with each country having many cultures and semi-languages or languages and definitely MANY different cuisines, also tacos is Mexican and there's similar foods across the Mediterranean that are similar to Carribean/Mexican food (which makes sense due to historical and cultural similarities), also BBQ is basically Turkish food in Europe, biscuits exist every where in the world and I don't know what gravy is but yeah. Overall European African and Asian cuisines definitely have their own versions of "American food" or "Latin American food" or "Carribean food"
My friends if you think Turkish barbecue and Texas BBQ are essentially the same thing and you've never had real brisket pulled pork ribs Etc @@grandetristesse3370
I have been watching British people trying to make American foods. Mr. H and friends are doing a very good job of it. But there’s two other British channels that I will not mention because both of them are absolutely horrifying when it comes to making American food. They probably can’t cook British food either.
Instead of doing something normal like watching some videos on how to make something you never made before, they just start throwing things in a bowl, not using the right measuring utensils such as measuring spoons or the right measuring cups. On one of them, someone was trying to make up a pecan pie. They literally just dumped a bunch of pecans in a pie crust without measuring at all. There were probably twice as much pecans as there should have been. All they did was get the ingredients for a pie, but measured absolutely nothing on top of that, they put cinnamon in the pie, which I have never seen. Pecan pie calls for corn syrup and sugar. They used treacle, which is similar to molasses. Even if the pie was good, it would taste nothing like a real pecan pie because of the treacle.
Howdy from Texas.
I've eaten grits my whole life. ( I'm currently Sixty one years old). Grits are made from ground Hominy. Hominy is made by soaking corn in a lye solution for a period of time until the corn kernels swell to twice their original size. Then it's thoroughly rinsed out then ground.
Grits are like chicken breasts as far as not really having much flavor on their own. However that just means that they are a blank culinary canvas on which to paint your own unique recipes onto.
Grits here in the South are either severved savory or sweet. Sweet Grits are simply grits, butter, sugar and a little milk. Sweet Grits are mostly eaten for breakfast. But savory grits are typically eaten at any meal. In the south most adults who eat grits prefer the savory versions. Whether it's simply grits with butter salt and pepper. Or with cheese added for cheese grits. And then there are Shrimp and Grits as well. But really your culinary imagination is your limits what you can pair grits with. I've even taken my leftover grits and spread them out in a thick layer on a well oiled cookie sheet, aka, sheet pan. And allowed them to cool. Because room temperature or cold Grits then to solidify kinda like a gelatin. And once solidified. I'd cut them into bars or squares and then dredg them in seasoned flour and fry them golden brown. Plain or with some maple syrup or other types of sauces. They are delicious!
If you choose to buy Grits online. Just be sure that they are not the INSTANT VARIETY. No true Southner worth their salt would ever even consider using instant Grits. The old fashioned kind are much better and have a superior texture. So if you really want to try true Southern Grits. Then be sure they call for at least fifteen to twenty minutes to cook. And you will not be disappointed.
for the meatloaf, I believe the white stuff might have been milk and bread which is made into a paste. It acts as a binder and helps keep the meatloaf from drying out.
I make meatloaf using one pack of Lipton onion soup mix ,Italian bread crumbs and two eggs.
Oatmeal was the binder when I was a kid. There are more recipes for meatloaf than there are stars in the sky.
Love your videos and love Biscuits and Gravy in fact I hade Biscuits and Gravy for breakfast this morning
We ate meatloaf once a week in the winter. Fresh salad and ice tea with it. Dad would make sandwiches out of the leftovers.❤
a reuben --on rye bread
Biscuits and Gravy. Even the military cooks cannot mess this one up. I have had it both ways. With chipped beef as the meat in the gravy and with breakfast sausage in the gravy as they showed in the video. This is VERY good and filling. The biscuits they showed should be about half again as tall as they showed. And we always split the biscuit in half with the inside pointed up and the gravy over each half. UMMMM UMMM Goood
Even if you don't make an apple pie, you can just slice apples, add cinnamon and sugar on them, then melt butter on a pan and cook on your stovetop. Eat it as a side dish or over ice cream.
Same with biscuits n gravy. If you don't have biscuits just toast white bread, butter it and make the gravy. Flour, butter, milk and ground sausage.
Glad to see the fam back together 😊
“It’s good though, there’s like a creamy sauce!” Is absolutely Legendary😂😂😂 Might just try after that
The key to good grits is that you make them creamy not dry and chunky, and lots of real butter. You can eat them plain or with crumbled crispy bacon or with cheese😊❤
😅 “good” grits …
Check out the movie My Cousin Vinny. It’s a great comedy with Joe Pecsi and there is a scene where they explain what grits are.
At our house, we make a version of a Ruben sandwich with Hawaiian style ham, leftover Turkey from Thanksgiving, swiss cheese, and a homemade coleslaw, on Russian or Jewish rye bread ( coleslaw is made with Thousand island dressing, but you have to let the dressing soak into the cabbage for overnight), the family has been doing this for over 50 years!
We have something called a slopper! It’s basically an open faced hamburger with green chili poured over it.
I have been eating grits for all of my 71 years of life and have never had shrimp and grits, yeck. Hominy grits is part of a breakfast of eggs and sausage or bacon. I always eat grits with salt and butter or margarine on them. The other ways I will eat them is with bacon crumbled in them or as a leftover when they have been in the refrigerator overnight. Take the congealed loaf of grits, slice them into patties and fry them in a skillet.
My youngest is 14 and her tastes has really changed over the last 3 or 4 years. Textures now bother her, her food can't touch, she won't eat so many foods that she used to love. She and my husband won't eat chicken on bone either. We have a soup here called Reuben soup, made with all the ingredients on a Reuben sandwich. Even the rye bread is made into croutons.
Grits, if made right, is like polenta. If they are gritty, they're not cooked right. Also, cheese is a must
There is 3 ways to eat grits (think of Corn "oatmeal" or as others have noted Polenta). Some like it plain like a plain "oatmeal" as plain side item for filler or for someone who has an upset stomach. Some prefer it sweet and add sugar, brown sugar, syrup, jam, jelly and butter, eggs and breakfast sausage or bacon. Some prefer it savory and add butter, salt, pepper, hot sauce, shrimp, sausage, canjun veges n spices and the like. It all depends on you. Sweet is generally with breakfast thus the sugar and jam and syrup. Savory is usually along with the dinners main course much as you would serve rice with the main dinner meal. It is all up to your individual taste. I eat it both sweet and savory depending on the meal. That's just me.
Hi Graham family! Tomahawk steaks here go for as low as $33.94 for one Choice steak to $339.00 for 2 dry aged steaks that I found on the internet.
I'm in SC (Deep South) and I am not fond of grits. They are very bland and need something to give them flavor (like grape jelly = my son), but then I say you really just like the grape jelly (in my son's case) and NOT the grits.
I should never have watched this as I am starving, and I had to through away so much food after hurricane Helene knocked out power out for a few days (not nearly as bad as those in the mountains though). I have to get groceries, but as a Disabled Vet, I get paid once a month, so for now, I am living on Chef-Boy_r-Dee Raviolis, soups, cereal, oatmeal... I need ribs, chicken, porkchops, meatloaf would be awesome. :/
homemade everything is better - and burgers are certainly no exception. :)
No one “likes” grits. They be survival food 😢
Burgers, pizza, Bbq, burritos, pasta, chowmen, hot dogs, phoʻ, tacos, sanwich"s and many more in USA we have the best of the hole planet, malthing pot!¡!!
That meatloaf they show sbt as good as it really is. I even like it in a sandwich. I really enjoy and appreciate your channel.
Grits are great mixed with fried eggs with runny yolks & salt and pepper. One bite of that with a bite of toast then bacon is great. Wash down with coffee then repeat. Yum. React to any video on the French Tastic Explorations channel. The videos are fantastic.
I make my husband biscuits and gravy every Saturday morning lol I don’t eat it but he loooves it. He also asked me to add tater tots to it. My sons like it too.
Hello my young friends. I always hear people not familiar with grits. I grew up with grits mostly for breakfast. It's not corn meal. It's made from dent corn and sometimes hominy. Best to just get it packaged. It's an acquired taste for some. My mother would make it like porage and we'd just have butter in it or sometimes real maple syrup, I sapped our trees every year. My mother would also make them into squared logs and put butter and maple syrup over them like pancakes. There are versions with cheese grits, add either scalaps or shrimp for a dinner meal. Liked the video. 🍻❤️🤘
You guys should check out Jolly's Brits try whole hog video
I bet Leia would love either boneless wings or how they do cauliflower wings. They are so good!!!
Grits are rough ground dry corn but you must season it yourself .
Grew up eating pork spareribs slow cooked in a roaster with sauerkraut. Sauce on the ribs for the last hour,
Try marking applebutter. It's really good. No butter needed. Just cooking the apples long and slow for a long time.
Unfortunately you guys got duped with this list. No pizza? That's a cardinal sin. No mac n cheese? Getouttahere... No fried chicken? Shut the front door. We borrow from every culture, Chinese food in general is huge here, and should deserve a place on the list too. But you are definitely right, that A.I. voice was painful to get through. Still a good reaction tho! And good luck with the renovations!👍🏻
Unfortunately people tend to say that there is no American foods that we have to steal it from everybody else, when in actuality just take some basic ideas and improve upon them, in a sense of making our own . But that's how it has to be because we are a younger country than most places that people say we steal our ideas from so of course the other countries came up with a original way first because they are old as hell and we are not
i was around 20 when my cousin and i went to the local diner he ordered a reuben sandwich i said what is that he laughed at me couldnt believe i didn't know when they brought that thing out my jaw dropped been hooked ever since
Bacon wrapped
meatloaf or bacon laced top is so good
Also, I feel like another staple, at least in the South, is called Sloppy Joe's or Manwich which contains seasoned tomato sauce that is added to ground beef cooked in a skillet and mixed together. You put the finished product on a bun or sandwich bread, and it's a quick lunch.
Manwich is sold national wide, not just in the South
@marydavis5234 I wasn't sure if it was, so I said, "At least in the South."
My favorite meal is hamburger steak with fried onions and beef gravy served with french fries smothered in gravy
Grits is ground corn but. I like them with butter and maple syrup
I’m American and I HATE NO I LOATHE ENTIRELY meatloaf. If someone feeds me meatloaf I’ll never speak to them.
I worked at a Jewish delicatessen called Izzy’s to get me through college. I still crave their Reuben’s. But I like doing two meat, which is corned beef with roast beef. Anyone from Cincinnati knows what I’m talking about. I actually worked with Izzy’s two grandsons. May they both rest in peace. On a lighter note, the best kosher pickles in the area in my opinion are from Izzy’s.
O-H-
@@yvonnewakefield7748 I-O
@@yvonnewakefield7748 I-O !!!
I-O
"You gonna eat those creamy eyeballs?" lol
Hello From Texas
When you have lots of apples, apple butter is always a great way to use them. Can it and it will keep for a couple of years.
I' m from the Northern Midwest and never had grits when I was growing up. Went down to my girlfriend's parents in Texas and said I needed to try some. They took us out and I tried them, not a good acceptance of the grits on my end. I don't know if it was just an off day on the restaurant, but they did have amazing steaks and ribs.
The barbecue part left out the best food in the US, Texas brisket.
Grits are ground white corn (hominy).
In Texas I can get a decent tomahawk steak (2+ pounds or over a kilo) for what would be about 35 euro from a local store with a good reputation for meat....
Depending on the restaurant, one Tomahawk steak can cost $130 which equals €118
Reubens are amazing. One of my favorite sandwiches. I'd love to know your sauerkraut soup recipe.
You can find these recipes online.
If you make videos about making and trying "American" foods, PLEASE make videos showing us some of your traditional foods so we can try making them for ourselves.
Kat, if you can find polenta over there, you can make grits!
You guys should check out American accents with expert Erik Singer I think you guys will like it.
Yea and they should react to all parts of it too
yes reuben done proper is spectacular.
Not sure what you have there but if you have polenta that could be close to grits. Just serve that with your grilled shrimp. I know non of my suggestions are spot on, but I hear all the time " I wish I could try these foods". You actually can get a good idea with these shortcuts until you can try the real deal! Oh . I forgot that you need to add black pepper to the gravy when making biscuits n gravy.
Southerns really like their grits. I moved from the north to the south and had never heard of them. I wasn’t a fan as the initial dish I had was very bland. Later, I had them with shrimp and they were quite good because of the seasoning added to the shrimp.
You should do reaction videos to the Texas bucket list channel lots of videos of great restaurant spots from the entire state of Texas 🙂
I wish I could afford to send you some stuff. I also think, Kat needs her own email just for recipes.
Tater tots are actually very different to mashed potatoes because the texture is crunchy on the surface, I’d say there is a little more crunch than some French fries. It’s an appetizer you got to be careful with cause you’ll lose track how fast you ate them.
You can get one to cook for yourself at Sam’s for around $40-$50 usd!
So when are you coming to America, you're already sounding like you are from here with all your conversations about food, etc. lol 😊
Juno, remember how we have told you that New York is much more than NYC. Buffalo is across the state from NYC, 400 miles from New York City to the Anchor Bar with the Catskill Mountains, the Finger Lakes, and lots of farms and forest between.
For context Slovakia is only 121 miles at it's widest point. New York is almost 3 times the size if Slovakia, while New York City is only 0.009% of our state at 472.43sq mi (1223.59km2) only 300sq mi of which is land. Bratislava is 141.9sq mi so about half the area of NYC.
Poor Garin, he looks so exhausted. I hope he sleeps in this weekend.❤
Creep wtf!?
@@DakotaDogProductionsAk83
What is your problem?
AI voice you can tell by the signature warble.
I absolutely love a Reuben! They are not popular at all. To find a Reuben in a restaurant is rare & a good one is even more rare.
Def not a Staple 😂
Lol, a shoelace is good with fried eggs, salt and pepper, toast and bacon😂
Pass.on the grits
Jono,
Sausage gravy is fairly easy to make, brown seasoned pork sausage in a skillet (ground sausage) coat with all purpose flour, add milk to cover let simmer till it thickens add salt and pepper to taste, pour over split southern buttermilk biscuits.
Kat'ssweatshirt: I was in Salt Lake City, Utah where the university is just recently.
I bought 2 packages of Pork Tamales Today
I love tamales
That's the least American AI voice I've ever heard. It was pretty funny, actually. :D
I'm an American and I've lived in California, Arkansas, Ohio, and Colorado. I have never heard of shrimp and grits in my entire life. Salmon and grits? The top 10 list is suspect. 😮😂
Maybe you guys could react to coverage of how Hurricane Helene had devastated western North Carolina (where I live) two weeks ago.❤
Its not corned beef. It's Pastrami. 😂
The closest thing to grits in Europe is polenta
True. Just don't let it set up and pretty much the same thing. Boiled corn meal.
You have to get your little man a ballpark hot dog from an American sporting event. When you get the chance to come over make sure you get tickets to any sport. Baseball stadium hot dogs are the best though. Theres no hot dog in the world that competes. Im ok w hot dogs normally. I can eat them but prefer steak or burgers…HOWEVER, like I said those ballpark dogs are on another level. Delicious.
To hear a kid speculate that they would not be keen on tater tots is insane to my ears, LOL! It's basically grated fried potatoes.
Grits is coarsely ground corn similar to polenta.
cheapest tomahawk steak ive found in Tx is $50 us most around $75
They'd never get that shipped to them tho'...maybe? My local shop has them for $28/lb.
Like most cuts/grades of meat, prices will go up as the quality goes up. It's basically a ribeye steak that is larger/thicker, has a bit more marbling and of course the bone in. So, the taste is better. Not as fun as a tomahawk LOL.
Ugh I looked at costco to see if they'd deliver outside the US and of course no. Was looking into other delivery methods and looks to be a no go as well ...or stupidly expensive because of the perishability.
@@bluflaam777LSA yeah I didn't expect them to order from the states. Was just stating the price. yeah that bone is fashion statement, I buy regular ribeye's, dogs get the bones anyway.
Texas Chili should be right up there.
I understand there always showing Sausage Gravy, but… they also make Gravy with Bacon instead of Sausage… it’s so amazing, I’ve never gone back to sausage and I’d rather have meatless gravy than sausage gravy
my former girlfriend (a petite asian girl) challenged a bodybuilder friend of mine to a wing eating contest... he ate 42 wings, she ate 46
I will never again eat Apple pie without a scoop of French vanilla ice cream and a shot of Cpt Morgan's spiced rum on the plate. A burger requires a beef patty. It doesn't require a bun, (sliced bread counts). A food that uses a bun and no beef is simply a sandwich.
Reubens are rated right up with Cubans for me! Want a recipe for either? Let me know 🙂
14OCT24 Grits are the exact same as polenta, simply a different preparation style.
I wrap my meatloaf with bacon
This 🎉
I'm sorry but my buffalo wings have to be deep fried crispy. No oven or grille. That meatloaf in that video looked really good.
What happened to spider man lol, Garin was right you did have that look on your face after committing to burgers for lunch Jono.lol😊
Grits, like rice, are a base for whatever you put on them. Grits by themselves? Meh. Add butter, bacon, cheese and shrimp? Awesome! Also, the issue with hot dogs is that there is a wide range of quality among them. Cheap hot dogs can be gross but good quality hot dogs can be up there with gourmet sausages. I'm a Hebrew National guy, myself! And Dodger Dogs, but only at Dodger Stadium in L.A.