Whenever you think Grits are weird, remember that they are almost identical to Polenta. Same thing except the Italians use a different grade of cornmeal, and grind it a little differently.
Grits are certainly not almost identical to polenta. They are made completely differently, have a very different texture, and different types of corn. Other than that, they’re the same.😂
Ranch is a salad dressing that is used to dip everything in and mix into whatever.Smores I believe was a girl scout thing in the early 70s that caught on everywhere.
@@carolcraig9008Really. You can get grits in just about every breakfast diner that I've been in, in the Midwest. MO, KS, IL, IN, IA, NE, OH etc... Yes more prevent in the south but still readily available in the Midwest. Back home in the northeast I rarely see them though.
One 'den mother' is chosen to 'lead' the cookie sales. She stores all the cookies until their sold. If all the cookies aren't sold, she is responsible for paying for them.
It's like when they think they have to define "autumn" as our "fall", not realizing we use both. They often seem realize that we use a variety of words and don't limit ourselves to just one.
There are 2 commercial bakers that produce Girlscout cookies for the Girlscouts to sell in the US, there is some minor difference between the products from the 2 companies, and strangely enough the name of a few of the cookies varies depending on which company made them. Girlscout cookies in the US are theoretically only sold by Girlscouts, typically for about 1 month out of the year, but which month depends on which state you are in, as they rotate availability to even out production.
A few companies make Girl Scout cookie other products and those might appear year round and donate something to the Girl Scouts. There’s copycat recipes… I wonder if we should send the best reviewed copycat recipes for Samoas/ Caramel Delites and either Tagalongs or Do-si-dos (those were most popular on Jolly with the high schoolers as different enough from any biscuit they could get in a shop plus that they liked because none of them liked Thin Mints) to see if Vicki wants to try making them.
If you lived close to a US military base in the UK you can buy Girl Scout cookies. We were there for three years and my daughter sold them. The British loved them.
Ranch is a flavor of salad dressing, guys! Also, we toast marshmellows on sticks, too. I was a city boy most of my life so the only way we toasted marshmellows was over the burner of stove. Smores are just another great way to enjoy them. Oh, you don't need to buy Smores kits. You just need to buy a box of Graham crackers, milk chocolate bars, and a bag of the biggest marshmellows you can find and have at it.
the first time I saw one of those kits, it cracked me up!!! Those kits are crazy expensive!!! Just a box of graham crackers, big marshmellows, & milk chocolate bars. Easy easy lemon squeezy!!!!
so true. When I first came to the south I had to try boiled peanuts...just awful, guess it's what you grow up with. Also on the other side there are a lot of names for the same thing so a foreigner might not realize its the same food like sub, grinder blimpy....and stuff like that.
I'm convinced S'mores exist only to occupy hyperactive children when they are confronted with an absence of commercial entertainment for the first time ever. Cooking them over a campfire is complicated enough to engage a child and produces something they want to eat. Learning about 'fire hot' is a bonus.
There used to be a breakfast place in my town that made grits with shrimp, anduile sausage, and cajun cream sauce. It was so good you think you'd been French kissed by an angel.
Grits are the BOMB! I l've lived in the UK for 10 years now. (American by birth, Southern by the grace of Almighty God). I was so sad to not have my grits. Then, we went shopping in an Arabic market, and They have grits here! Its sold as cornmeal. They aren't white hominy grits, but they work in a pinch. I'm a salty eater, so lots of butter, salt and pepper, and I'll usually stir my scrambled eggs in there, and crunch up some "streaky" bacon in as well. Delicious! Some people like them a little sweeter and will put jam (jelly) in them. If they're cooked right, they aren't gritty at all, smooth and creamy. PB&J can only be made one way. With smooth PB, and Grape Jelly (jam) on soft white sandwich bread. Enjoy!
Thanks for the video! 😀 Funny that you mention about the grits and syrup. I think any [American] northerner wants to reach for the syrup and any southerner wants to reach for the butter, salt, and pepper. Something that good friends recently told me about related to s’mores… instead of a chocolate bar, use a Hershey’s peanut butter cup. 😀😀😀 The versatility of ranch dressing is amazing. People use it on veggies, salad, pizza, crust, and with hot wings. Cheers and keep the videos coming!
grits are regional. It's available in other areas, but it is by far the biggest in the south. Not so much in the Northeast, say Ranch is relatively new, it was a salad dressing devised by a guy who owned a guest ranch in California in the 50s. Hidden Valley ranch. The dressing was sold under the name of the ranch. It has been spreading since. Took years to be easily available even on the US east coast
Ranch is a salad dressing. At least originally. Now of course there’s also ranch dip which is significantly thicker and lots of things come in ranch flavor. But Ranch is short for Ranch dressing because the original brand was and is Hidden Valley Ranch salad dressing. Grits are a type of corn porridge. Almost no flavor of their own, like most porridges really. Also we don’t really use the word porridge, if you want grits you say grits, if you want oatmeal say oatmeal, cream of wheat is called cream of wheat.
Outside of the US 'Cream of Wheat' would be called semolina. Semolina isn't 'Cream of Wheat,' but 'Cream of Wheat' is a semolina, sort of. It is a semolina unique to the US and people in the US generally don't use the word 'semolina' to describe it.
Grits are coarse ground hominy (hard dry corn soaked in lye to remove the outer shell). in the 1910's and 20's Girl Scouts home baked cookies following a standard recipe. In the 1930's they began selling commercially produced cookies.
- Gritz are primarily ground white corn. Polenta is ground yellow corn. What you put in it is everything. - Oatmeal is ground oats - Cream of Wheat is ground wheat - Cream of Rice is ground rice
Grits is ground Hominy corn which is made by soaking field corn in lye water. It swells and peels the yellow hull. Best way to eat grits is with egg,salt, pepper,and melted butter.
Shrimp and grits is awesome. Also make them the night before and put them in in the fridge. Then sliced and fried in butter. Never eat grits with sugar or syrup.
@@pacmanc8103 Squid is an acquired taste. Chitterlings are an acquired taste. Grits are not an acquired taste! It's corn! You have to season them and those who don't like them never learned how to do so.
Grits, like potatoes, must be eaten with butter and salt. They are rather bland otherwise, but wonderful with butter and salt. Another good thing to do with them is chop up a fried egg in them. That is delicious. Ranch is a salad dressing. many people do use it as a dipping sauce, but it is ranch *dressing.* No, Girl Scout cookies are not made by Girl Scouts. They are professionally made in extremely large quantities. The Girl Scouts just sell them.
I have resided on both sides of the pond, to be quite honest I love Sheppards pie , my grandmother also made seaweed bread and on occasion my mother and auntie would take me to the beach to rake mussels for the pot . So good with vegetables from the garden !
Peanut butter and jelly sandwiches in America are more or less something that mothers put together quickly in the morning and stick in a lunch bag so their kids can have a lunch at school. Nourishing and satisfying for lots of kids. Some kids hate them. In my experience not that many adults eat them, but some do. Grits are more of a Southern (Southeastern) US staple, but the Northern states are not as keen on them. In the South it seems everyone is well acquainted with grits. However my wife is from New Jersey and she loves them. Ranch dressing, yeah we like it. We never had it when I was a kid but it suddenly appeared out of nowhere in the 1980's. Now it's everywhere in the US and it goes ducky with raw veggies as a dip or on a salad. Smores, I have had them once or twice in my life. It's something that a lot of people know about in the US but it's not a staple or anything like that, in my experience. It's something you might make on a camping trip or a sleep over for teens, something like that. You have to make them yourself, you won't usually find them available in stores or restaurants. They're kind of in the same category as roasting marshmallows over the campfire. Not a regular thing. Girl scout cookies come around about once per year. You buy them from girl scouts who set up a stand outside of the supermarket. When you enter or leave the store they ask you if you would like to buy some cookies. I have and they are good. But it is maybe once per year that I run into them. 😊
Don't worry about the ratios on PB&J. If you ask 5 people how to make it, you'll get 6 different answers. If you want an authentic American peanut butter and jelly sandwich, just make a peanut butter and jelly sandwich. Your version will be just as authentic as anyone else's.
Two things worth mentioning: 1. PBJ sandwiches, and 2. grits. 1. A) They don't need to be sandwiches. It's just as great spread on a single slice. B) I totally understand what you mean by not liking peanut butter. It's the dry, sticky, pasty mouthfeel that is a turn off, right? Just increase the ratio of jam to PB... easy peasy! Spread the PB paper thin and add thicker jam. Just a tiny hint of the peanut flavor adds a great enhancement to the jam flavor! C) Try making it on toast instead of soft bread. You can scrape the PB layer thinner because the bread surface is firmer. Also, the heat melts the PB into the toast, reducing the pasty dryness. D) Add a layer of regular dairy butter first. The extra oiliness of the butter further moistens and reduces the dry pastiness of the PB while retaining the flavor. E) Always have it with either a cold glass of milk to wash down each mouthful, or a cup of hot coffee if you're in the mood for a warm snack. I see no reason why a cup of hot English tea would not be just as yummy if you're not into coffee! 😀 F) And if you really, really, just hate the taste of peanuts whether butter or otherwise, a "PB" J sandwich is just as good made with any other type of nut butter. Cashew butter is especially good. I've also tried pecan butter, almond butter, and walnut butter. All are incredible. I daresay I personally prefer them to actual peanut butter. 2. Grits are just a coarse-ground corn meal. Nothing weird about them. If you like corn, you should like grits. Eaten just plain, they have virtually no flavor at all and are therefore kind of boring and blah. If you want a savory side dish, they're great with salt and butter melted in. Cheese melted in, as you mentioned, is another option. On the other hand, if you want them for a sweet dessert type side, they are totally awesome with maple syrup or any flavor of jam or fruit mash stirred in. They're very versatile and are really all about just adding texture to the chosen flavoring! 😀 Enjoy!
@@StevenHughes-hr5hp Why would anyone want smeared peanuts? Because they're good. And there's a bazillion different kinds of jelly and jam flavors besides grape that go good with it.
Actually, when I was in England during Guy Fawkes celebration one time I had everyone be making s’mores with their marshmallows. That’s when there is quite a few bonfires and it’s a good time to make s’mores.
Two important points: 1. With PB&J sandwiches there is no correct combination. If you don’t like one ingredient, use less of it. Use jam instead of jelly. Mix them in a bowl and spread on bread. Most Americans don’t mix in a bowl, but after my first sandwich made that way, I never make them any other way. 2. With grits there are a couple of notes. Grits originated in the U.S. South. I grew up in the Midwest, where grits were never served. My Dad made them on time and they were awful. I swore I’d never eat them again. Then I moved to the South where people know how to make them. So, here are the tips I learned: a. NEVER use instant grits. Use the 5-minute kind, if you’re in a hurry, or the long cooking (20 minutes) kind. You can do a couple of other things to enhance the taste. Let the grits soak in the water over night. Try using blue corn grits. b. Use plenty of salt. Grits don’t taste right, if they do not have enough salt. Salt them until they do not taste bland. More, if you like salt. c. Butter, butter, butter. Grits cry out for butter. Add at the end over the cooked grits and watch it melt. c. Grits taste better with cheese. I prefer cheddar, but have had them with pepper jack and parmesan. You add the cheese at the same time as the butter and stir everything up. d. Serve hot. Eating cold grits is akin to eating wallpaper paste c. A Southern variation: serve with boiled shrimp - absolutely delicious.
Girl Scout cookies are made in the US by two bakeries, in one of them since 1937. The recipes are copyrighted and the bakeries only make them for the Girl Scouts. For several months the girls collect orders. After the deadline the bakeries cook the amount ordered plus a percentage more for late requests and that's it, they don't make or sell them at other times or places. There are no regulations, lol, just no year-round cookies. They cost about 4 pounds per box.
That sounds nice but girl scout cookies do not taste the same as they originally did. I changed my sentence because I said they don't taste the same as they used to and that wasn't right because the taste has changed several times. I don't think you could find many people that say they taste the same, they are not the same at all. I just assumed they used a different bakery but if it's the same bakery then it's cheaper ingredients or a different easier process. They are not the same at all.
A variation on peanut butter & jelly (or jam) is grilled PB&J. Grilled in the same manner as a grilled cheese. A nice rainy day treat. Must be careful to let the jelly (jam) cool or you will burn your mouth.
I butter my bread before putting the peanut butter on & I use "preserves" instead of jelly. I make grits for breakfast. I put a little butter on the grits with a fried egg on top.
WERE the best, have you looked at the ingredients lately? They loaded it up with sugar and seed oil. Now you have to look for a "natural" peanut butter to get what used to be the regular stuff. There's a few food channels on youtube that have done comparisons/taste tests recently.
@@TheOtherBill I think that the legacy brands have always been sweetened and otherwise modified. I switched over to natural (ground peanuts and salt only) back in the 70s. As soon as I had reasonably adult taste buds, I cam to dislike the commercial sweetened brands. But I’m sure those are still the ones that sell best.
You can put jelly, jam or preserves with peanut butter. They are all basically the same. In my fridge I have apple butter, orange and lemon marmalade, grape jelly, raspberry chipotle jam and strawberry jam. Depends on the preference.
Really enjoy your walking videos, I have steamed past your island ( and others near you ) but have never set foot on them. Jersey looks lovely from what you’ve shown so far!!!
On Girl Scout cookies... When they first started selling them, each Girl Scout troop got a recipe for the cookies.. made them and sold them.. Later many food safety laws made it difficult for them to sell homemade cookies made in unregulated kitchens. They then had commercial bakeries make and pack special cookies for them to sell.. Each troop and girl sell the cookies with a percentage going back to the troop to help their programs.
Often ranch "dip" is nothing more than ranch salad dressing, but there are variations of the recipe that are very similar but intended to be a dip--and those recipes usually use less milk and more thick ingredients like sour cream.
I worked with a lady from Kentucky and she ate grits as a cereal as if they were cooked oats, that is with milk and sugar on them. Personally I don't care for them but maybe I have never had them cooked properly.
Love seeing your island The US military sometimes gives peanut butter to war zones because it’s a good source of protein that doesn’t spoil. In Afghanistan the people fed it to their donkeys. So Millie a lot of societies don’t like it It’s a lot better in Asian recipes with chicken
@@mac11380 It does but once opened it takes about 2-3 months. Since it usually will be eaten well before that time I am not surprised that people get the impression that it never spoils! In my house a jar doesn't last very long.
Grits are made of homini. Homini is a type of grain in the corn variety. Before it is ground, you would think it looks like a plump white corn kernal. And essentially that's what it is. But it definitely has a unique texture and taste that is acquired over time unless you had it a lot as a child. I'm not fond of it myself, homini nor grits. Although if I had to have them, I'd take them sweetened up with cinnamon, butter, and sugar.
😂 girl scout cookies are not sold in stores they are sold by the girl scouts in front of storefronts. You often see them sell them in front of Walmart.
I'm from upstate NY and never heard of grits until the military sent me to Mississippi after basic training, I through it was farina which we ate all the time. My Korean wife loves grits and eats them about everyday and I buy it in 5lb bags for her.
Only you can make the perfect PB&J sandwich for yourself, there is no set ratio of peanut butter to jelly, it is what works for you. So, spread it thin or thick to your liking. Also, you must try PB&H or peanut butter and honey. Girl Scout cookies are a big deal. My wife was the "cookie mom" for her GS troop for about 4 years before handing it off to another mom. The whole process of the big order of cookies for the troop, picking them up, dividing them up, store front sales, door to door sales, sales orders, delivery... etc. It is a well-oiled machine and an all-volunteer army of parents.
We don't say "ranch" without the word "dressing" if that's what we're talking about. Unless you're asking, "What kind of dressing do you want?" then you can simply answer "Ranch." By itself, a ranch is a place where you raise cattle.
@@rightlyso8507 i doubt Rocky Mountain oysters are on a bunch of menus outside the American Rockies. But maybe I’m adding rattlesnake soup to the list also. Doubtful it’s commonly available in central and South America.
@@RobertMJohnson Golly! To me, there's plenty enough varieties of food available, as it is. It's hard to imagine folks clamoring to get a bowl of rattlesnake soup. But, that's just me!
@@rightlyso8507there aren’t plenty of varieties of uniquely American, though, which is the point and to your point-bison burgers, bison filet and rattlesnake soup are NOT common at all.
I took this transplanted Yank 30 years to learn how to enjoy grits properly (butter and black pepper). Shrimp and cheese-grits is another southern speciality.
There are plenty more you've probably never heard of that are regional. I come from one of the two cities that makes Girl Scout cookies and we originated a dish called the Hot Brown (created at the Brown Hotel, thus the name), which is an open faced turkey sandwich usually made with Texas Toast, turkey, bacon, tomato, and a mornay sauce. Our state also produces something called burgoo which is a type of stew. When you start to visit places that aren't Texas or the coasts, you'll find lots more things that are new to you.
To me the best thing about peanut butter and jelly is that you can use any flavor of jelly or jam and it still tastes great but always use crunchy peanut butter.
When you make grits, add 1 tablespoon of coconut oil and 4 pats of butter per 2 or 3 servings of grits and they will be a smoother texture. If you want to sweeten them up, honey tastes best. 😊
The perfect peanut butter and jelly sandwich is 2 parts peanut butter to 1 part jelly. I spread peanut butter on both slices, and jelly on one... perfection.
PBJ is entirely however you like it; some like crunchy PB or smooth, or with honey, or a bit of cocoa powder. The jelly touted by the jelly company is usually grape, but is entirely dependent on whatever jelly you've got, or have made. The Brits have guava and lemon curd or jam, but you'd probably find cactus jelly in the USA or jalapeno. As for grits --never ate it, it's a southern thing, and doesn't seem particularly healthy, like something has been removed from it. S'mores is from the Girl Scouts when they've learned how to make a campfire, which is funny because Lord Baden Powell (founder of Girl Scouts) was British, but the GS there are Girl Guides, and perhaps they don't have the marshmallows in England. The GS cookies are made in official GS bakeries, available about a month for money-making
In New England, we have peanut butter and Fluff.. Fluff is similar (but NOT the same) as marshmallow creme. It's amazing if you toast the bread. The peanut and fluff gets melty, and it's delicious.You can't buy Fluff everywhere in the U.S. , but it's everywhere in the northeast and you should definitely try it!
I'm glad to hear you've tried some uniquely American foods. I'm a Southerner and grits have historically been easy and cheap to produce and have kept a lot of poor people from starving. I can't imagine anyone not enjoying a PBJ. Finally I'm depending on you two to evangelize Scotch Eggs. Every restaurant in the US should sell them. Cheers from NC
I wasn’t a fan of Peanut Butter and Jelly (we always made them with Jam) until becoming a parent. But now that I buy Uncrustables for my son, I love them we get the strawberry jam ones, they come frozen and it’s the softest bread and it’s so good the peanut butter I think has more sugar than other brands and it’s a thick layer of peanut butter on both sides with jam in the middle! So good!
I was stationed in Iraq with the UK forces, and when the care packages with Girl Scout Cookies arrived, I made sure to share with the young lads that were standing guard, especially the night shift. It was a pleasure to watch them snack and say, "Thank you Mum (Ma'am)" 😁
American here. Mom always called grits nothing more than wallpaper paste. Made from corn and bigger in the south than in other regions. By the way my sister LOVES GRITS, but she’s nuts, so that says it all. 😂
I grew up eating grits In South Carolina . They're a blank slate made of ground nixtamalized corn kernels .They taste bland without seasoning . But cooked and seasoned correctly they are a comfort food to Southerners .
@@kikibigbangfan3540 I had parakeets as a child and the stuff you spread on the bottom of the cage was called gravel. The birds would eat it and use it to grind up their seeds.
The closest thing to grits in Europe is polenta. It is made from corn meal and used in a few Italian dishes. I like my grits with butter and sugar just like my oatmeal (porridge). Shrimp and grits are also good and taste totally different.
Grits come in two varieties (white & yellow). Yellow grits are the most favorful. Red eye gravy and butter are probably the most common ways of flavoring grits. Pepper is also a good addition. Shrimp and grits is a signature dish of the South Carolina Lowcountry.
You CAN get Girl Scout cookies online you have to order directly from a Girl Scout and they do ship internationally but super expensive. I suggest looking up copycat recipes and then donating a couple dollars to the Girl Scouts of America (or the British version) after making them. Another option, I suspect at least one of your subscribers has an American Girl Scout in their family and could send you their personal cookie order page so if you make a copy cat recipe during cookie season (starts in January) you can have people send their daughter’s page links ahead of time and make a link tree encouraging people to buy from those girls.
PB&J really can be made a bunch of different ways. Try extra crunchy peanut butter instead of creamy and preserves instead of jelly. Whatever combination you choose, it should always be with a very cold glass of whole milk.
Some of these I really associate with childhood. Peanut butter and Jelly Sandwiches, Girl Scout Cookies, S’mores (an open fire is best). Grits is only a taste I acquired as an adult. Ranch is also used as a salad dressing.
I grew up eating grits for breakfast like you would porridge. My mother would add sugar, butter and a little milk if they were too thick and to this day that is the only way I have eaten them.
FYI peanuts are not really nuts. Its a legume. A bean. PB and J is one of my favorites but I have to be careful because I tend to get carried away and have several. Love the video.
Grits are more of a southern thing, but are simply ground corn, pretty much the same as polenta. They are pretty bland on their own, much like a baked potato (jacket potato). Season them up with butter, salt and pepper and they are great. Adding sharp cheddar cheese, bacon, and/or gravy only makes them better. Some like them with sugar or syrup, but that’s not my thing.
Grits are very good but they’re definitely meant to be savory, nobody puts syrup on their grits. They’re made of corn, which is why they’re an American thing. Also, I wonder how many British children are confused about the jelly in PB&J. Jelly is not what we call Jell-O, it’s just jam but filtered to remove the clumpy bits or something. (I’m not sure on the exact technical difference to be honest, I just buy jam anyway.)
Whenever you think Grits are weird, remember that they are almost identical to Polenta. Same thing except the Italians use a different grade of cornmeal, and grind it a little differently.
Grits are certainly not almost identical to polenta. They are made completely differently, have a very different texture, and different types of corn. Other than that, they’re the same.😂
When trying to think of a comparison - Polenta is probably the closest comparison I can think of.
Add some bacon next time, and if you want real southern food, try Shrimp and Grits.
Peanut butter n jam....you gotta let em chill...like make in the morning then it have it at lunch...it smells soooo good
@@pacmanc8103Wrong answer thanks for participating.
Ranch is actually technically a salad dressing.
Grits is a Southern dish. I live in the Midwestern part of the United States. Never have eaten grits. 😊
Ranch is a salad dressing that is used to dip everything in and mix into whatever.Smores I believe was a girl scout thing in the early 70s that caught on everywhere.
@@carolcraig9008Really. You can get grits in just about every breakfast diner that I've been in, in the Midwest. MO, KS, IL, IN, IA, NE, OH etc... Yes more prevent in the south but still readily available in the Midwest. Back home in the northeast I rarely see them though.
@ Perhaps but nothing I would be interested in eating. I’ve never seen grits on a menu but then I wasn’t looking for them either.
@@craigplatel813 I am in Wisconsin, and there is no grits. And good, they are disgusting.
Girl Scout cookies are only sold for about four weeks every year. The profits from the sales support the troop that is selling them.
They’re sold online all year now. But your local G.S. Troop won’t get a cut.
@@santamanone which, in all honesty, they only got a very small cut, before.
You can find exactly the same kind of cookies all year long at Walmart. Not called girl scout cookies and generally larger but the same.
One 'den mother' is chosen to 'lead' the cookie sales. She stores all the cookies until their sold. If all the cookies aren't sold, she is responsible for paying for them.
@@lazaruslazuli6130 Den mother? Isn’t that a Cub Scout thing? The cookies are sold by the Girl Scouts.
Guys quit saying we don't have jam stop.
We have jelly, jam, preserve and thing called applebutter too.
And all the above has so many flavors too.
It's like when they think they have to define "autumn" as our "fall", not realizing we use both. They often seem realize that we use a variety of words and don't limit ourselves to just one.
@Roger-m5m yep that's true
I was hoping they'd see the variety of jams and jellies we have when they went to Walmart, but I don't think they noticed.
Don’t forget Marmalade!
@@Isolder74 true
There are 2 commercial bakers that produce Girlscout cookies for the Girlscouts to sell in the US, there is some minor difference between the products from the 2 companies, and strangely enough the name of a few of the cookies varies depending on which company made them. Girlscout cookies in the US are theoretically only sold by Girlscouts, typically for about 1 month out of the year, but which month depends on which state you are in, as they rotate availability to even out production.
A shame they aren't available in the UK😢 the thin mints are SO yummy
A few companies make Girl Scout cookie other products and those might appear year round and donate something to the Girl Scouts. There’s copycat recipes… I wonder if we should send the best reviewed copycat recipes for Samoas/ Caramel Delites and either Tagalongs or Do-si-dos (those were most popular on Jolly with the high schoolers as different enough from any biscuit they could get in a shop plus that they liked because none of them liked Thin Mints) to see if Vicki wants to try making them.
@@OliviaFinley-p7wI'm told Mint Viscounts are the closest thing you can get in the UK.
I've lived here 51 years and only tried grits once.
If you lived close to a US military base in the UK you can buy Girl Scout cookies. We were there for three years and my daughter sold them. The British loved them.
Ranch is a flavor of salad dressing, guys! Also, we toast marshmellows on sticks, too. I was a city boy most of my life so the only way we toasted marshmellows was over the burner of stove. Smores are just another great way to enjoy them. Oh, you don't need to buy Smores kits. You just need to buy a box of Graham crackers, milk chocolate bars, and a bag of the biggest marshmellows you can find and have at it.
Scotty marshmallows s'mores yuk!
@oldfogey4679 oh, they're delicious
we replace the chocolate bars with nutella when we make them.
@govols100 that's a great take on the Smores, I'll have to try that sometime!
the first time I saw one of those kits, it cracked me up!!! Those kits are crazy expensive!!! Just a box of graham crackers, big marshmellows, & milk chocolate bars. Easy easy lemon squeezy!!!!
There are regional foods that you can't find anywhere else in the country, let alone the world.
so true. When I first came to the south I had to try boiled peanuts...just awful, guess it's what you grow up with. Also on the other side there are a lot of names for the same thing so a foreigner might not realize its the same food like sub, grinder blimpy....and stuff like that.
I'm convinced S'mores exist only to occupy hyperactive children when they are confronted with an absence of commercial entertainment for the first time ever. Cooking them over a campfire is complicated enough to engage a child and produces something they want to eat. Learning about 'fire hot' is a bonus.
There used to be a breakfast place in my town that made grits with shrimp, anduile sausage, and cajun cream sauce. It was so good you think you'd been French kissed by an angel.
Wow, that must’ve been really good! Lol
Peanut butter spread on toast while still hot, then honey instead of jam/jelly
Yes! Better than PBJ. Also a "choke". Mash a banana in peanut butter and add a bit of honey, then spread on toast. Yum!
Grits are the BOMB! I l've lived in the UK for 10 years now. (American by birth, Southern by the grace of Almighty God). I was so sad to not have my grits. Then, we went shopping in an Arabic market, and They have grits here! Its sold as cornmeal. They aren't white hominy grits, but they work in a pinch. I'm a salty eater, so lots of butter, salt and pepper, and I'll usually stir my scrambled eggs in there, and crunch up some "streaky" bacon in as well. Delicious! Some people like them a little sweeter and will put jam (jelly) in them. If they're cooked right, they aren't gritty at all, smooth and creamy. PB&J can only be made one way. With smooth PB, and Grape Jelly (jam) on soft white sandwich bread. Enjoy!
I was surprised when I found grits, spelled gritz in the stores in Sarajevo.
People who sweeten their grits are lunatics! The bread needs to be toasted for a PB&J though. Takes our beloved sandwich to a new level. 😁😋
@@ladiuneeq9789 I agree. sweetening grits is a sinful abomination!
@ I would never toast the bread for a PBJ. I want gummy American white bread.
@@hanknichols6865 Okay, so .............. I think you need therapy then!
Thanks for the video! 😀
Funny that you mention about the grits and syrup. I think any [American] northerner wants to reach for the syrup and any southerner wants to reach for the butter, salt, and pepper.
Something that good friends recently told me about related to s’mores… instead of a chocolate bar, use a Hershey’s peanut butter cup. 😀😀😀
The versatility of ranch dressing is amazing. People use it on veggies, salad, pizza, crust, and with hot wings.
Cheers and keep the videos coming!
grits are regional. It's available in other areas, but it is by far the biggest in the south. Not so much in the Northeast, say
Ranch is relatively new, it was a salad dressing devised by a guy who owned a guest ranch in California in the 50s. Hidden Valley ranch. The dressing was sold under the name of the ranch. It has been spreading since. Took years to be easily available even on the US east coast
Grits are made from Hominy. Essentially each “grit” is a kernel of corn with the pericarp (outer shell) removed, then dried and ground into a meal.
Ranch is a salad dressing. At least originally. Now of course there’s also ranch dip which is significantly thicker and lots of things come in ranch flavor. But Ranch is short for Ranch dressing because the original brand was and is Hidden Valley Ranch salad dressing.
Grits are a type of corn porridge. Almost no flavor of their own, like most porridges really. Also we don’t really use the word porridge, if you want grits you say grits, if you want oatmeal say oatmeal, cream of wheat is called cream of wheat.
Outside of the US 'Cream of Wheat' would be called semolina. Semolina isn't 'Cream of Wheat,' but 'Cream of Wheat' is a semolina, sort of. It is a semolina unique to the US and people in the US generally don't use the word 'semolina' to describe it.
I’m enjoying your walk-abouts. It’s really fun to see Jersey.
Jersey looks really really nice.
The ratio for PB&J is up personal preference.
I am a 76 year old citizen of the United States and I have never eaten a PB & J sandwich.
@@maggiegarber246 WHAT?!
Grits are usually eaten with fried eggs, toast, etc. at breakfast also usually with butter and black pepper. Mostly a Southern reginal food.
REMEMBER it's Ranch NOT Raunch. 😂😂😂 Ranch is salad dressing and a side dip.
Grits are coarse ground hominy (hard dry corn soaked in lye to remove the outer shell). in the 1910's and 20's Girl Scouts home baked cookies following a standard recipe. In the 1930's they began selling commercially produced cookies.
- Gritz are primarily ground white corn. Polenta is ground yellow corn. What you put in it is everything.
- Oatmeal is ground oats
- Cream of Wheat is ground wheat
- Cream of Rice is ground rice
don't forget the pearled barley
@@boomhaur626 Not familiar with that one, but if it's ground barley, then definitely :)
EDIT: Hmm... Web search says it's not ground barley
I guess Cream of Rice would be ground rice then. The only porridge I ever heard of were the bowls of it that Goldilocks ate.
@@CyndiDeimler If I understand correctly, porridge is just another word for oatmeal, and they're the same thing.
Grits is ground Hominy corn which is made by soaking field corn in lye water. It swells and peels the yellow hull. Best way to eat grits is with egg,salt, pepper,and melted butter.
Grits are amazing in a cold morning but 100% you have to “doctor” them up. Salt, pepper, butter and cheese….. lots of each
And bacon!!! I have also seen people eat them with scrambled eggs mixed in.
I like grits either sweet or savory, but they definitely need something added to them.
Grits are very much an acquired taste. Many people do not like them.
Shrimp and grits is awesome. Also make them the night before and put them in in the fridge. Then sliced and fried in butter. Never eat grits with sugar or syrup.
@@pacmanc8103 Squid is an acquired taste. Chitterlings are an acquired taste. Grits are not an acquired taste! It's corn! You have to season them and those who don't like them never learned how to do so.
Girl Scout Cookies are great. Sold from January to April. They raise $800 million in 4 months for their organization. Sold at $5 to $7 a box.
And of course the bakery makes a profit, but everything else goes right back to the troops.
no all the proceeds do not go to the Troops. A large portion goes to the Girl Scout council.
Grits, like potatoes, must be eaten with butter and salt. They are rather bland otherwise, but wonderful with butter and salt. Another good thing to do with them is chop up a fried egg in them. That is delicious.
Ranch is a salad dressing. many people do use it as a dipping sauce, but it is ranch *dressing.*
No, Girl Scout cookies are not made by Girl Scouts. They are professionally made in extremely large quantities. The Girl Scouts just sell them.
I have resided on both sides of the pond, to be quite honest I love Sheppards pie , my grandmother also made seaweed bread and on occasion my mother and auntie would take me to the beach to rake mussels for the pot . So good with vegetables from the garden !
S'mores in the garden for Christmas sounds delightful
I like these walking videos.
Peanut butter and jelly sandwiches in America are more or less something that mothers put together quickly in the morning and stick in a lunch bag so their kids can have a lunch at school. Nourishing and satisfying for lots of kids. Some kids hate them. In my experience not that many adults eat them, but some do. Grits are more of a Southern (Southeastern) US staple, but the Northern states are not as keen on them. In the South it seems everyone is well acquainted with grits. However my wife is from New Jersey and she loves them. Ranch dressing, yeah we like it. We never had it when I was a kid but it suddenly appeared out of nowhere in the 1980's. Now it's everywhere in the US and it goes ducky with raw veggies as a dip or on a salad. Smores, I have had them once or twice in my life. It's something that a lot of people know about in the US but it's not a staple or anything like that, in my experience. It's something you might make on a camping trip or a sleep over for teens, something like that. You have to make them yourself, you won't usually find them available in stores or restaurants. They're kind of in the same category as roasting marshmallows over the campfire. Not a regular thing. Girl scout cookies come around about once per year. You buy them from girl scouts who set up a stand outside of the supermarket. When you enter or leave the store they ask you if you would like to buy some cookies. I have and they are good. But it is maybe once per year that I run into them. 😊
Don't worry about the ratios on PB&J. If you ask 5 people how to make it, you'll get 6 different answers. If you want an authentic American peanut butter and jelly sandwich, just make a peanut butter and jelly sandwich. Your version will be just as authentic as anyone else's.
The Jersey countryside is gorgeous!! Would like to see more videos of the countryside.
Two things worth mentioning: 1. PBJ sandwiches, and 2. grits.
1. A) They don't need to be sandwiches. It's just as great spread on a single slice.
B) I totally understand what you mean by not liking peanut butter. It's the dry, sticky, pasty mouthfeel that is a turn off, right? Just increase the ratio of jam to PB... easy peasy! Spread the PB paper thin and add thicker jam. Just a tiny hint of the peanut flavor adds a great enhancement to the jam flavor!
C) Try making it on toast instead of soft bread. You can scrape the PB layer thinner because the bread surface is firmer. Also, the heat melts the PB into the toast, reducing the pasty dryness.
D) Add a layer of regular dairy butter first. The extra oiliness of the butter further moistens and reduces the dry pastiness of the PB while retaining the flavor.
E) Always have it with either a cold glass of milk to wash down each mouthful, or a cup of hot coffee if you're in the mood for a warm snack. I see no reason why a cup of hot English tea would not be just as yummy if you're not into coffee! 😀
F) And if you really, really, just hate the taste of peanuts whether butter or otherwise, a "PB" J sandwich is just as good made with any other type of nut butter. Cashew butter is especially good. I've also tried pecan butter, almond butter, and walnut butter. All are incredible. I daresay I personally prefer them to actual peanut butter.
2. Grits are just a coarse-ground corn meal. Nothing weird about them. If you like corn, you should like grits. Eaten just plain, they have virtually no flavor at all and are therefore kind of boring and blah. If you want a savory side dish, they're great with salt and butter melted in. Cheese melted in, as you mentioned, is another option. On the other hand, if you want them for a sweet dessert type side, they are totally awesome with maple syrup or any flavor of jam or fruit mash stirred in. They're very versatile and are really all about just adding texture to the chosen flavoring! 😀 Enjoy!
Boiled peanuts are good. Roasted peanuts are good. Why would anyone want smeared peanuts? Neither peanut butter nor grape jelly is good.
@@StevenHughes-hr5hp Why would anyone want smeared peanuts? Because they're good. And there's a bazillion different kinds of jelly and jam flavors besides grape that go good with it.
Actually, when I was in England during Guy Fawkes celebration one time I had everyone be making s’mores with their marshmallows. That’s when there is quite a few bonfires and it’s a good time to make s’mores.
I am 100% bird watching in your videos, mainly by sound. Super fun!
Two important points:
1. With PB&J sandwiches there is no correct combination. If you don’t like one ingredient, use less of it. Use jam instead of jelly. Mix them in a bowl and spread on bread. Most Americans don’t mix in a bowl, but after my first sandwich made that way, I never make them any other way.
2. With grits there are a couple of notes. Grits originated in the U.S. South. I grew up in the Midwest, where grits were never served. My Dad made them on time and they were awful. I swore I’d never eat them again. Then I moved to the South where people know how to make them. So, here are the tips I learned:
a. NEVER use instant grits. Use the 5-minute kind, if you’re in a hurry, or the long cooking (20 minutes) kind. You can do a couple of other things to enhance the taste. Let the grits soak in the water over night. Try using blue corn grits.
b. Use plenty of salt. Grits don’t taste right, if they do not have enough salt. Salt them until they do not taste bland. More, if you like salt.
c. Butter, butter, butter. Grits cry out for butter. Add at the end over the cooked grits and watch it melt.
c. Grits taste better with cheese. I prefer cheddar, but have had them with pepper jack and parmesan. You add the cheese at the same time as the butter and stir everything up.
d. Serve hot. Eating cold grits is akin to eating wallpaper paste
c. A Southern variation: serve with boiled shrimp - absolutely delicious.
Grits are made from corn. The corn is soaked in ly water. Then dried and soaked again.
When dried, grind it. Cook and serve as you want
Girl Scout cookies are made in the US by two bakeries, in one of them since 1937. The recipes are copyrighted and the bakeries only make them for the Girl Scouts. For several months the girls collect orders. After the deadline the bakeries cook the amount ordered plus a percentage more for late requests and that's it, they don't make or sell them at other times or places. There are no regulations, lol, just no year-round cookies. They cost about 4 pounds per box.
That sounds nice but girl scout cookies do not taste the same as they originally did. I changed my sentence because I said they don't taste the same as they used to and that wasn't right because the taste has changed several times. I don't think you could find many people that say they taste the same, they are not the same at all. I just assumed they used a different bakery but if it's the same bakery then it's cheaper ingredients or a different easier process. They are not the same at all.
A variation on peanut butter & jelly (or jam) is grilled PB&J. Grilled in the same manner as a grilled cheese. A nice rainy day treat. Must be careful to let the jelly (jam) cool or you will burn your mouth.
I butter my bread before putting the peanut butter on & I use "preserves" instead of jelly. I make grits for breakfast. I put a little butter on the grits with a fried egg on top.
grits are great with butter and salt and pepper with a couple eggs and toast.
You have to grow up eating grits to like them but the like ratio is 50/50. I love them.
And a couple bacon slices
To the wife: Remember, the quality of peanut butter varies a lot. The companies that have been making it for ages are the best.
Jiff really is the best( I like the crunchy kind)
I like Jif
WERE the best, have you looked at the ingredients lately? They loaded it up with sugar and seed oil. Now you have to look for a "natural" peanut butter to get what used to be the regular stuff. There's a few food channels on youtube that have done comparisons/taste tests recently.
@@TheOtherBill Well, if we talk about taste only, they're still the best.
@@TheOtherBill I think that the legacy brands have always been sweetened and otherwise modified. I switched over to natural (ground peanuts and salt only) back in the 70s. As soon as I had reasonably adult taste buds, I cam to dislike the commercial sweetened brands.
But I’m sure those are still the ones that sell best.
You can put jelly, jam or preserves with peanut butter. They are all basically the same. In my fridge I have apple butter, orange and lemon marmalade, grape jelly, raspberry chipotle jam and strawberry jam. Depends on the preference.
You missed the tie in for US Jelly, Jam and Preserves and how each differs
Or “fruit spread”. There are definitions of what recipe each can have to be sold as that defined product.
We have a frew varieties of jams in the uk and marmalades . My fave is lemon and lime 😊
Really enjoy your walking videos, I have steamed past your island ( and others near you ) but have never set foot on them. Jersey looks lovely from what you’ve shown so far!!!
I wish I was on the walk with you two ❤❤! This scenery is gorgeous! Keep them coming please. Love to you from California!
On Girl Scout cookies... When they first started selling them, each Girl Scout troop got a recipe for the cookies.. made them and sold them.. Later many food safety laws made it difficult for them to sell homemade cookies made in unregulated kitchens. They then had commercial bakeries make and pack special cookies for them to sell.. Each troop and girl sell the cookies with a percentage going back to the troop to help their programs.
Often ranch "dip" is nothing more than ranch salad dressing, but there are variations of the recipe that are very similar but intended to be a dip--and those recipes usually use less milk and more thick ingredients like sour cream.
With grits you have to add a lotta butter and a little salt. Then they're perfect.
I worked with a lady from Kentucky and she ate grits as a cereal as if they were cooked oats, that is with milk and sugar on them. Personally I don't care for them but maybe I have never had them cooked properly.
Love seeing your island
The US military sometimes gives peanut butter to war zones because it’s a good source of protein that doesn’t spoil. In Afghanistan the people fed it to their donkeys. So Millie a lot of societies don’t like it
It’s a lot better in Asian recipes with chicken
Peanut butter does spoil
@@mac11380 It does but once opened it takes about 2-3 months. Since it usually will be eaten well before that time I am not surprised that people get the impression that it never spoils! In my house a jar doesn't last very long.
@@mtaylor44 I found a jar that was opened for over a year in the back of the cupboard , rancid is the only way to describe it.
Grits are made of homini. Homini is a type of grain in the corn variety. Before it is ground, you would think it looks like a plump white corn kernal. And essentially that's what it is. But it definitely has a unique texture and taste that is acquired over time unless you had it a lot as a child. I'm not fond of it myself, homini nor grits. Although if I had to have them, I'd take them sweetened up with cinnamon, butter, and sugar.
😂 girl scout cookies are not sold in stores they are sold by the girl scouts in front of storefronts. You often see them sell them in front of Walmart.
For grits you have to have real butter and cheese or shrimp.
Wow PB&J sandwiches are like apple pie and 4th of July. I guess we have a lot of peanuts and it’s a great way to feed us with a cheap crop.
Grits are really very similar to polenta. They can be served in place of noodles for such things as under stew or braised foods.
I'm from upstate NY and never heard of grits until the military sent me to Mississippi after basic training, I through it was farina which we ate all the time. My Korean wife loves grits and eats them about everyday and I buy it in 5lb bags for her.
Only you can make the perfect PB&J sandwich for yourself, there is no set ratio of peanut butter to jelly, it is what works for you. So, spread it thin or thick to your liking. Also, you must try PB&H or peanut butter and honey. Girl Scout cookies are a big deal. My wife was the "cookie mom" for her GS troop for about 4 years before handing it off to another mom. The whole process of the big order of cookies for the troop, picking them up, dividing them up, store front sales, door to door sales, sales orders, delivery... etc. It is a well-oiled machine and an all-volunteer army of parents.
We don't say "ranch" without the word "dressing" if that's what we're talking about. Unless you're asking, "What kind of dressing do you want?" then you can simply answer "Ranch." By itself, a ranch is a place where you raise cattle.
Beesleys: a food you need to try that is uniquely american: Bison Burger or Bison Filet Mignon and Rocky Mountain Oysters.
Rocky Mountain Oysters are really beef testicles, aren't they?
@@rightlyso8507 i doubt Rocky Mountain oysters are on a bunch of menus outside the American Rockies. But maybe
I’m adding rattlesnake soup to the list also.
Doubtful it’s commonly available in central and South America.
@@RobertMJohnson Golly! To me, there's plenty enough varieties of food available, as it is. It's hard to imagine folks clamoring to get a bowl of rattlesnake soup. But, that's just me!
@@rightlyso8507there aren’t plenty of varieties of uniquely American, though, which is the point and to your point-bison burgers, bison filet and rattlesnake soup are NOT common at all.
@RobertMJohnson My father worked in Yellowstone and he talked about those "oysters'
Best way to eat a peanut butter and jelly sandwich is to toast the bread and use a good quality jam instead of a jelly. I prefer grape jam.
This. I favor a good crusty whole grain toast with apricot jam.
@AnnieDC304 whole grain is definitely the way to go!
Grits is to be eaten simply with salt, pepper, butter and cheese
I took this transplanted Yank 30 years to learn how to enjoy grits properly (butter and black pepper). Shrimp and cheese-grits is another southern speciality.
There are plenty more you've probably never heard of that are regional. I come from one of the two cities that makes Girl Scout cookies and we originated a dish called the Hot Brown (created at the Brown Hotel, thus the name), which is an open faced turkey sandwich usually made with Texas Toast, turkey, bacon, tomato, and a mornay sauce. Our state also produces something called burgoo which is a type of stew. When you start to visit places that aren't Texas or the coasts, you'll find lots more things that are new to you.
To me the best thing about peanut butter and jelly is that you can use any flavor of jelly or jam and it still tastes great but always use crunchy peanut butter.
When you make grits, add 1 tablespoon of coconut oil and 4 pats of butter per 2 or 3 servings of grits and they will be a smoother texture. If you want to sweeten them up, honey tastes best. 😊
The proper way to eat penut butter and jelly sandwich is with an ice cold glass of milk. Also try peanut butter and honey sandwich.
Also, be six years old.
The perfect peanut butter and jelly sandwich is 2 parts peanut butter to 1 part jelly.
I spread peanut butter on both slices, and jelly on one... perfection.
PBJ is entirely however you like it; some like crunchy PB or smooth, or with honey, or a bit of cocoa powder. The jelly touted by the jelly company is usually grape, but is entirely dependent on whatever jelly you've got, or have made. The Brits have guava and lemon curd or jam, but you'd probably find cactus jelly in the USA or jalapeno. As for grits --never ate it, it's a southern thing, and doesn't seem particularly healthy, like something has been removed from it. S'mores is from the Girl Scouts when they've learned how to make a campfire, which is funny because Lord Baden Powell (founder of Girl Scouts) was British, but the GS there are Girl Guides, and perhaps they don't have the marshmallows in England. The GS cookies are made in official GS bakeries, available about a month for money-making
In New England, we have peanut butter and Fluff.. Fluff is similar (but NOT the same) as marshmallow creme. It's amazing if you toast the bread. The peanut and fluff gets melty, and it's delicious.You can't buy Fluff everywhere in the U.S. , but it's everywhere in the northeast and you should definitely try it!
Smores cooked on the fire in your Dad's garden would be fun, and taste amazing. It could become a new family tradition.
Girl scout cookies are probably like most prepared food in America jammed full of unhealthy stuff with long, chemical names.
I'm glad to hear you've tried some uniquely American foods. I'm a Southerner and grits have historically been easy and cheap to produce and have kept a lot of poor people from starving. I can't imagine anyone not enjoying a PBJ. Finally I'm depending on you two to evangelize Scotch Eggs. Every restaurant in the US should sell them. Cheers from NC
I wasn’t a fan of Peanut Butter and Jelly (we always made them with Jam) until becoming a parent. But now that I buy Uncrustables for my son, I love them we get the strawberry jam ones, they come frozen and it’s the softest bread and it’s so good the peanut butter I think has more sugar than other brands and it’s a thick layer of peanut butter on both sides with jam in the middle! So good!
I was stationed in Iraq with the UK forces, and when the care packages with Girl Scout Cookies arrived, I made sure to share with the young lads that were standing guard, especially the night shift. It was a pleasure to watch them snack and say, "Thank you Mum (Ma'am)" 😁
American here. Mom always called grits nothing more than wallpaper paste. Made from corn and bigger in the south than in other regions. By the way my sister LOVES GRITS, but she’s nuts, so that says it all. 😂
Just got done eating a bowl of grits with butter, honey, and Twix Shakers seasoning.
I don't think it is your sister who is nuts... Grits are awesome. Not much different than mashed potato; pretty bland without fixing it up.
I'm a Maryland guy, never ate grits, and I've never seen anyone make them.
@@1972Ray you’ve missed nothing. 😝
Grits always reminded me of the gravel you put in the bottom of a parakeet cage...but then I'm from the north,
There in lies the issue of your perspective of grits. And gravel that fine, is called sand 😂❤
I grew up eating grits In South Carolina . They're a blank slate made of ground nixtamalized corn kernels .They taste bland without seasoning . But cooked and seasoned correctly they are a comfort food to Southerners .
@@kikibigbangfan3540 I had parakeets as a child and the stuff you spread on the bottom of the cage was called gravel. The birds would eat it and use it to grind up their seeds.
@@victorwaddell6530 When I lived in Atlanta, all my friends tried to get me to like them. They all failed.
Love the scenery! You live in a beautiful place.
We eat a LOT of peanut butter sandwiches. I mean a LOT. I am 51 and I probably eat at least four a week.
The closest thing to grits in Europe is polenta. It is made from corn meal and used in a few Italian dishes. I like my grits with butter and sugar just like my oatmeal (porridge). Shrimp and grits are also good and taste totally different.
Grits come in two varieties (white & yellow). Yellow grits are the most favorful. Red eye gravy and butter are probably the most common ways of flavoring grits. Pepper is also a good addition. Shrimp and grits is a signature dish of the South Carolina Lowcountry.
You guys walking through the forest reminds me of the many movies i've watched with Knights riding their horse and camping out.
Girl Scout cookies are to teach girls about business and sales. My daughter was a girl scout and we had a garage full of them! Lol
Grits topped with butter and maple syrup are the bomb.
A 2002 survey showed the average American will eat 1,500 peanut butter and jelly sandwiches before graduating from high school.
That'd probably be less than 2 years of me eating peanut butter and jelly sandwiches
Swansea , my grandfather was a fishmonger.
Nothing beats a plate of fish and chips with vinegar.
Grits are parched corn. Can be sweet or savory depending on what you serve them with. Shrimp and grits, crazy good!
You CAN get Girl Scout cookies online you have to order directly from a Girl Scout and they do ship internationally but super expensive. I suggest looking up copycat recipes and then donating a couple dollars to the Girl Scouts of America (or the British version) after making them. Another option, I suspect at least one of your subscribers has an American Girl Scout in their family and could send you their personal cookie order page so if you make a copy cat recipe during cookie season (starts in January) you can have people send their daughter’s page links ahead of time and make a link tree encouraging people to buy from those girls.
grits with butter and a fried egg is next level
Oh yeah, definitely make Smores over the Christmas fire. Deeefinitely. And make sure to get some nice char on those marshmallows.
PB&J really can be made a bunch of different ways. Try extra crunchy peanut butter instead of creamy and preserves instead of jelly. Whatever combination you choose, it should always be with a very cold glass of whole milk.
Grits with poached eggs and bacon is amazing.
Some of these I really associate with childhood. Peanut butter and Jelly Sandwiches, Girl Scout Cookies, S’mores (an open fire is best). Grits is only a taste I acquired as an adult. Ranch is also used as a salad dressing.
I grew up eating grits for breakfast like you would porridge. My mother would add sugar, butter and a little milk if they were too thick and to this day that is the only way I have eaten them.
I mix the peanut butter and grape jelly together before i put it on bread. I dont like it spread one on each piece of bread. Try it mixed.
FYI peanuts are not really nuts. Its a legume. A bean. PB and J is one of my favorites but I have to be careful because I tend to get carried away and have several. Love the video.
Grits are more of a southern thing, but are simply ground corn, pretty much the same as polenta. They are pretty bland on their own, much like a baked potato (jacket potato). Season them up with butter, salt and pepper and they are great. Adding sharp cheddar cheese, bacon, and/or gravy only makes them better. Some like them with sugar or syrup, but that’s not my thing.
Funny thing, peanut butter, grits, Girl Scouts, and Smore's (which are from the Girl Scouts) all originated in the southeastern US.
Grits are very good but they’re definitely meant to be savory, nobody puts syrup on their grits. They’re made of corn, which is why they’re an American thing. Also, I wonder how many British children are confused about the jelly in PB&J. Jelly is not what we call Jell-O, it’s just jam but filtered to remove the clumpy bits or something. (I’m not sure on the exact technical difference to be honest, I just buy jam anyway.)
Grits are made from corn without the outer yellow hull. Just the white center ground up.