I’m Nigerian, yoruba even and I’m surprised to hear about this history, they probably fried the chicken back then for preservation cause chicken is traditionally fried to be incredibly dry here. Your videos are really nice
@@Plotatothewondercat EXACTLY! Does rice flour not ring a bell? I’m sure there are other types of grains too, but that’s the one I can name at the top of my head.
Jesus Andong! These documentaries are getting spectacular. The content, the lighting, the edditing and filming are so great. And the host certainly knows how to draw us in!!! I'll be deep frying chicken today!!! You should really reach out to Max from Tasting History!
@@mynameisandong It's so beautiful how TH-cam is morphing back into a community. I was just talking to my partner about how it makes me so happy to see so many of my favorite TH-cam content creators giving eachother a shout-out lately. I'm likely to be accepting a role as an instructor soon in my industry and this sort of content just inspires me more to build this kind of community ^__^ Thanks again Andong for being what and who you are ^__^
I LOVE Andong! Great history lessons and excellent recipes and demos. I made the best hummus in my life thanks to him bringing Said’s recipe to us. I have to have this fried chicken now 😁
My first job, in 1963, was for KFC and Col. Sanders would come by to check on the quality and talk to us young boys working there. He would ask us to quit school and come to work for him full-time. He didn't have a good education, he said, and he was rich, so we could be too if we came to work full-time. My Dad threw a fit when I asked him about that. Anyway, the Colonel told us how he had a job washing dishes at a little restaurant in KY at some crossroads that attracted folks from all over to eat the great fried chicken the little lady who ran the place cooked with her own recipe. The Colonel bragged that he stole her recipe and made a fortune from it. THe one thing I remember most about Colonel Sanders is that he would add some word of profanity to every sentence that came from his mouth, with a sly grin to accompany each dirty word.
Sanders liked to talk big shit. He genuinely did care about the food quality in his early restaurants though. When Hueblin purchased the company in 1974 he started calling the gravy “slop” and its owners as “a bunch of booze hounds.” He kept publicly criticizing the company, tried to open a competitor, got sued, and won. He also yeah, very very famously swore constantly. He also got into a gunfight with a business competitor once when he ran a gas station. A standard oil station owner kept painting over his signs, so at one point he went down there with two Shell executives and the Standard Oil guy pulled a gun and shot and fatally wounded one of them, Sanders shot back and wounded the Standard Oil guy. Standard Oil guy (Matt Stewart) got 18 years for murder, charges against Sanders were dropped after his arrest. His ghost also cursed the Japanese baseball team the Hanshin Tigers, they haven't won a series since they threw his statue into a river in 2009.
1. You get into the nuance of this history more deeply than even a lot of American food people do, it’s super impressive (and thank you for doing your research on the language to use as well! I cringe so hard when people still refer to enslaved Black people as “slaves”) 2. The other piece of this history that I think you would find super interesting is why and how industrial poultry farming grew in the US after WW2. Long story short, the American industrial agricultural complex arose largely as a Cold War tactic of promoting the benefits of capitalism. Ironically they did this by centralizing scientific research and heavily subsidizing and regulating the farm sector...
Great video, but one advice that I can give is to drizzle some of the buttermilk into the flour dredge and then procede to form some balls with it. It helps creating the crispy exterior, which some people mistake for cornflakes.
I just found your channel and i am loving the history side of the food! I have lived my entire life in the deep south and i can tell you that fried chicken has been an integral part of my life. I cannot tell you how many times growing up i grabbed a chicken and butchered it for dinner. The dark meat on the chicken is my preferred meat for frying. I will say that i am not the biggest fan of a buttermilk brine, i think it makes the chicken a little too heavy. I prefer to do a water and salt brine with garlic, onion, thyme, fresno chilies, peppercorns, lemon, and a little bit of honey. It's a modified version of a roughly 80 year old recipie that my great grandmother showed me. I still use buttermilk with egg and hot sauce as my pre dredging liquid, i just don't like marinating the chicken in it.
@@chimeracooks sure! I dont think ive ever actually written it down, but i will give it a shot. The only thing that i actually measure is the water, salt, and sugar, the rest is really just up to how much you like. For a whole chicken brine 12-24 hours, for bone in legs and things 4-6 hours, boneless skinless breasts only need about an hour. 1 cup of table salt 1 tbsp of sugar 1 tbsp of honey 2 tbsp of cracked black peppercorns 3 bay leaves 4-5 sprigs of tyme 3-4 cloves of garlic 1/2 of an onion 2-3 rough chopped Fresno chilies 1 lemon quartered First quart of water needs to be hot so you can dissolve the sugar, honey, and salt. The remaining 3 quarts should be either cold or room temperature. Add the rest of your ingredients and the chicken and let it sit. The is my go to for fried and roasted chicken but it is by no means a dead set recipie. I use honey to replace 1 tbsp of the sugar but it can be replaced with another tbsp of sugar if you dont have it. The amount of water, salt, and sugar is the only thing that is actually necessary. The rest of it is just how you want to play with it and feel free to use whatever flavors you like.
The best fried chicken I've ever had was in an izakaya in Osaka. Tender, perfectly seasoned meat, juicy as all hell, wrapped in just the most perfect crunchy jacket. I literally shed a tear, as the meat juices dribbled down my chin. They know refer to me as "Chicken Boy".
@@Lyrandar FM fried chicken is excellent, but it might as well be day-old KFC compared to my experience. Seriously, if you ever find yourself in Osaka, find the izakaya called Noche (near Asahi Ward) and ask for the karaage. Tell them Chicken Boy sent you.
i grew up in western germany, near a large US military airbase. and long before the first KFC came to town, one little diner served that exact style of fried chicken, to sate the craving. and to this day, it's local institution of delicious fried chicken, and propably a taste of southern hospitality. please never change, leidl's fried chicken!
You got something wrong about Harlan sanders. You said him using the kentucky Colonel title was for confederate romanticism but kentucky was a Union state during the civil war. Also his style of dress wasn't really anything about plantation owners it was common of door to door salesman of the time which is what he essentially was. Selling his recipe including pressure frying as a solicitor was how he made his living and later fortune when he licensed out his image.
Kentucky being a Union state doesn't stop half the population from flying the stars and bars today and it didn't stop then then either. Kentucky might genuinely be the most racist state in the union.
So. Basically, Andong made stuff up/assumed things and accused Sanders of racism based on stuff he made up/assumed? Cool. This also kinda calls into question how well some of Andong's other stuff is researched. Not a good look. "revisionist history" indeed.
The door to door salesman thing is a great note; but as to the other point, while kentucky remained in the union, it was still a "slave state" so I'd say it definitely wasn't/isn't immune to romanticizing the antebellum period.
Andong is reading my mine. I was going to the grocery store to buy what I need to do fried chicken when I receiced the notification. Ho well, i will watch this in the parking lot haha
Excellent content, Andong! Very thoughtful and respectful! It reminded me of the acarajé/akra dumpling jouney from West Africa to Brazil, and how it empowers a whole group of traditional vendors called "baianas do acarajé"; they are black women who dess in traditional candomblé (afrobrazilian traditional religion) garments and sell the treat in the streets of Salvador and other coastal cities of the state of Bahia. The dish got so popular that now you can find it in all of Brazil!
As an African American I wanted to say that I thought your history of fried chicken was very respectful and well stated. Thank you for not being too afraid to share the history behind the stereotype. There aren't very many people that can do this faithfully without being offensive. Amazing video and I look forward to seeing more content like this in the future.
I love how you do a deep dive into the history of food, explore it, understand it, and then you share it with the world! I think your channel is one of the most important culinary youtube channels because you teach cooking, but you also teach history and culture!
Fun fact: Tempura the iconic Japanese style of frying foods was introduced by the Portuguese. Frying in general just has a wild history with all the different versions throughout the world.
I'm a Black American (not all of us like the term African American) and just wanted to say thanks for the very unbiased telling of the origins of fried chicken (as we all know it). It's refreshing to see someone tell our story truthfully.
On the topic of KFC, I remember how I was shocked at the quality of the KFC when I first visited the US. I grew up eating KFC and where I'm from, its still amazing to this day, but KFC in the states? Its noting compared to KFC internationally! Maybe its because of industrialized farming or something, but the quality of KFC here is just not comparable to KFC anywhere outside of North America.
It's a common trend for American fast food franchises to have better quality standards outside of the states. That's why fast food places within the states that don't falter (which are usually local as well) are so revered over here. Personally I blame late stage capitalism.
Util his death, Col Sanders retained personal ownership of KFC Canada, in fact he even moved here. If you want to taste his original recipe, you do have to buy it in North America, but in Canada.
I grew up in Madrid in the mid-60s to 70s. The first American restaurant in Madrid was Kentucky Fried Chicken; however, it was a fancy sit down restaurant with waiters in smartly pressed and spotless white suits and the Colonel's bow ties. In fact, when we (as American expats) picked up the chicken with our hands to eat the chicken off the bone, you could hear the wait staff almost gasp in shock! The food was so amazing, and a very necessary reminder of home.
I still remember my reaction the first time I saw my grandpa's chickens chilling on a branch on a tree. And how my aunt and cousins gave me the 'this poor city girl who knows nothing' look ^^;;
i dont see how binding the batter to the skin helps with the skin not tearing off...it's usually the whole skin that separates from the meat, not the batter/crunchies from the skin
Btw: Chicken are great hunters. And for asian farmers who, most probably, have a problem with mice and rats devouring their grain, those animals were just like cats were for the ancient Egyptians. Ever seen chicken catch mice ? No ? You'll get the idea when you think of small-scale T-Rex dinosaurs (which, in fact, they are).
There's no fried chicken in Sweden. I grew up in Costa Rica, where fried chicken is everywhere. In Sweden, it is some sort of American curiosity people have heard about. Had to travel to Copenhagen in Denmark, that was the nearest fried chicken place.
Trivia: Sanders sold the US operation of KFC, but was so incensed with how they modified his gravy recipe, that he fought for and retained ownership of the Canadian operation. He even moved to Mississauga, Ontario, near Toronto, where he eventually passed away. It also means that for a long time if you wanted to taste the Col's real recipe, you had to buy it in Canada.
Andong: Today, we're going to talk about the HISTORY of fried chicken. **[shows Chris Rock clip]** Me: "Here's your black card, accepted... NOWHERE." -Eddie Griffin Thank you for uploading this, it made my day.
Fun fact: There's a small chain of fried chicken restaurants called Maryland Fried Chicken; however, it originates from Florida. So why was it named after Maryland? Because the first location was near an aerospace manufacturer, and many of their employees had moved from Maryland, so, it was named Maryland Fried Chicken to attract them.
Did you eventually try it? Did it taste the same? I understand that we have a different kfc in India and it isn't anything like the original recipe So overall how was it?
I think it also need to be noted that chicken in the old days are different than the butchered poultry of today. I heard they usually cook older hen that can't lay eggs or rooster which have harder flesh. This also where brining and pressure fryer can help. IIRC i read that until late 70s per capita consumption of beef still dwarves that of chicken, it is only afterwards with the chicken processing advancement which start to sell chicken by parts (not whole carcasses) that the consumption start to rise.
When doing this at home, when there isn't a need to have a camera recording what you do, a wide and tall pot is a better choice for deep frying in case the oil starts to foam. I speak from experience here.. Also, a candy thermometer will much rather clip to a tall pot then a shallow skillet. And using a thermometer is highly recommended so you can more precisely control the temp of the oil. Large commercial fryers use a lot more oil and thus have more thermal mass to compensate adding the cold pieces of..whatever, at home you (at least I do) have to kinda fiddle with the heat a bit more.
I was glad to see the photos from Gordonsville Virginia. The lady pictured selling the chicken is attributed to one of the earlier fried chicken recipes in the nation, the town holds a fried chicken festival every year based on that history. It also has a railway museum with a killer BBQ place next door.
I worked at KFC for nearly four and a half years and I was a cook. we added flour and mixed in dry milk and eggs with packets of the herbs and spices. I think that the method was very important as well as there was a method used for breading the chicken and it involved dunking the chicken in water (milk and egg will do fine) then turning (from under the chicken) forward and over 7 times, followed by burying the chicken with the seasoning in the container and pressing 10 times making sure to press the seasoned flour over every single chicken firmly and than turning with a folding motion again 7 times. also after the drumsticks were coated they were dunked again in the water and re-coated repeating the same method mentioned above. this made the drumsticks appear extra large whilst also enhancing their flavour. Now, a few time I tried without the method and pretty much just coated like anybody else would... and let me tell you that it was an ugly mess every single time and the flavour was nowhere near the same. Also keep in mind that they use a pressurized deep fryer to retain it's moisture. the timer was about 20 minutes.
3:10 I've lived next door to a couple of people who've owned chickens, including roosters. Roosters will crow literally _any_ time of the day or night.
Just recently discovered your channel, I cannot stat enough that with the current trying times in America (and around the world, for that matter). How much your videos and your channel has bee a huge help. You combine two of my favorite assets, history and food, and you make them genuinely fascinating. The production value for your videos is insane. And, while I don't think you'd run across this comment, if you do, I hope you have a wonderful day.
Hey Andong, thank you for the honest history lesson on fried chicken. I have been a chef/cook for over 30 years. Since finding you channel, I have tried a few of your recipes and learned so much. This is truly one of the best cooking channels on TH-cam!
I do not mean to diminish the story that you are trying to tell but that original recipe from Scotland was brought primarily to Appalachia (where the Harland Sanders Café started) , a very impoverished part of the country and fried chicken there was and is a staple. People were frying chicken in oil everywhere but the Scottish one was different it breaded it in flower and fried it giving it a crispy texture.
I am glad you didn't try to gloss over the dark history of this dish. Yes, you were not very detailed but you didn't just skip over that. Thank you for that. Many want to erase what has happened to minorities in America, especially now, but it is important to remember why things are where they are now and how to move forward from such darkness.
Chicken was domesticated first and foremost for cockfighting. And they do fly quite well, at least as high as the branches of trees where they roost for the night.
Super interesting! I love food history I need to dig into this type of coating and do my own experiments. As a vegan I might not have use for a fried chicken recipe, but the technique can be used universally
Just echoing Gabriela's comment - cauliflower, cut into chunky florets, blanched in salted boiling water till just done, then proceed as per the recipe. Delish! I've used this method to make cauli buffalo "wings" and it was awesome!
I know fried chicken is deeply rooted in african american history but I watched another channel that makes historical recipes from like old cookbooks and stuff and he made a fried chicken from like the 1700’s from like a european cook book or something. It was slightly different coating wise than the stuff we are used to, but pretty similar, so fried foods have been around a long time.
Blue Ribbon Sushi is called Blue Ribbon Sushi because they got a blue ribbon for their fucking fried chicken... That's what I was told anyway. Apparently, fried Chicken in Asia is a big deal. Kinda like baseball...oddly. I went to Blue Ribbon sushi in Las Vegas and the first thing they told me to buy was the fried chicken, not the sushi. I didn't take them up on their offer sadly. Next time I guess.
I'm loving the historical approach of your recent videos, it brings something new to the world of the youtube home cooks! Even if I don't particularly like a kind of food, it's very interesting to hear what's behind it.
People tend to use the terms history, stereotype, and culture for the same thing but flip it around depending on if they feel shame or pride or want to transfer or take ownership. Evry body that eats meat loves fried chicken. I have even busted a self proclaimed vegetarian for eating KFC. I swear some people just use it to try and claim moral superiority.
Feeling blessed because youtube algorithm recommended your videos. I’ve been slowly binging on your content. Love how you incorporated history into your videos. Thank you ♡
I was rised in (almost) a farm, and chicken and rabbits were part of the menu .We had almost 50 or 60 chicken...always fresh eggs to eat, boy!!! (I still have a big -250 eggs - incubator made by my father, kerosene-powered ). About "alarm clocks".....I HATED roosters! Specially in summer. I really wanted somebody to create a breed of silent roosters! I am home-office..ing? and devouring your videos....thanks a lot for so much effort! Hugs (with face mask) from Argentina.
Growing up, Sunday dinner was almost always fried chicken. Cooked well done with pan gravy made from the drippings and generously poured over mashed potatoes or rice. If we were lucky, there were biscuits as well, smeared with butter and honey. A big bowl of collard greens and black-eyed peas would round out a wonderful meal. We kids didn't care what culture this dream meal sprang from; it was a crowning glory for the end of the weekend.
Never really been one for fried food; (I really am Scottish, honest). But during lockdown I bought a deep-fat fryer as there were some recipes I wanted to try. Fried chicken was a winner, I really enjoyed it. Will be making a few tweeks now and using your method next time I make it. Always enjoy your videos, a perfect balance of history, food and cultures, three of my favourite subjects. So thank you.
Andong, Alter, I love your channel, the amount of research that you put into your recipes and videos (which is great), but, but, but ... on this occasion, I am so glad that you mentioned in the video that your pan with the frying fat was too full. Because it was. Dangerously full. Seeing you cook all that chicken in a pan of hot fat that is almost overflowing had me on the edge of my seat - and not in a good way! As someone who does a lot of deep-frying at home (and who is extremely cautious when so doing), I can tell you that the correct proportions are (i) the fat should be no higher than one third (ein Drittel) of the way up the side of the pan when there is no food cooking in the pan, and (ii) no higher than one half (eine Hälfte) of the way up when there is food cooking in the pan. And that’s it. Anything more is dangerous - just ask your friendly local fire brigade. They will tell you how many times in the year that they are called out to fires that start in the kitchen with too much fat cooking ... Anyhow, this is not meant as a criticism, nor as an admonition, but just a few well-meant words from a viewer who loves your channel and who wants to see you safe and healthy to cook for another day! 😸 Bleib‘ gesund, Alter! Mit bestem Gruß, Eòghann P.
Yup, totally had to comment on that too. One foam-over was enough for me.. Tallest pot I own from that point onward. Beim ersten Frame mit der Pfanne hatt ich schon Herzrasen
This is also almost beat for beat how the watermelon stereotype started. A west African staple imported to the us, grown by slaves for food, then by freed slaves for money, then wielded as a stereotype by racist whites.
@@lovelydeath04 I'd say that's how most stereotypes of minorities start, not only in America. They have to use what's available (or left by a suppressive majority), and then that gets turned around to show some perceived character flaw.
I think a common misconception around chickens is that they only crow in the morning. Having lived with chickens I know that they crow whenever the sun is up, not only in the morning. They don't necessarily do it early in the morning either. just when they're awake. I sometimes woke up before the chickens so they don't make for good alarm clocks
I simply love those "history" videos, it's so nice to know the story behind the most common dishes, also watched the Doctor's wiener one and the fact that I live in eastern europe and we ate that kind of sausage our whole childhood and then to see a mini documentary related to this topic is amazing :D
@@hydroxica7012 To me he sounds like he's target demographic are little kids so he has to say something loud and obnoxious every 5 seconds to try and get their attention.
I just had to try this and I am blown away, never made such crunchy, flavorful and juicy chicken in my life! Thank you so much for going into so much detail with the history and the recipe!
White people are always so triggered by their own history, but not in a "oh thats terrible we should totally do better" kinda way. Its always a "we've tried very hard to cover this up, and you're not helping." Kinda way. And they are always like "what about this other group of people also doing terrible things." Yeah thats also dogshit but that isnt what we are talking about right now, if you actually care as much as you are pretending go make your own video about that. Odds are you dont care though, you're just bringing it up to change the subject. If you're so embarrassed at your own history why not stop doubling down on trying to justify what you have already done and start trying to make a better history for yourself for the future.
@@firetruck1364 the video is about fried chicken. Not slavery in general. Such a weird thing to pick up on. It's like if I made a video about the history of Australian banks and you said "you act like Australia is the only place with money" no one asked bro
Hi, I have an idea for you for the next video. Make a worlwide dumpling competition: ravioli, pierogi, pelmeni, Maultaschen, giaozi, jiaozi, gyoza and maybe more. Would Samosa count as a dumpling? Or you could try make an ultimate international fusion dumpling. ;)
Usually it's Asian people commenting on how strange it is that Andong is teaching them how to cook a very non-German dish :D Nice to see that he is an equal-opportunity educator
fun fact: KFC somehow made it into japanese culture as a family favourite on christmas and kudos to Andong for using "enslaved people" over "slaves" for the entire video. details matter.
@@Hylean_Way It highlights that someone does the enslaving. The enslaving makes a slave. It’s not something you just are, like for instance you nationality.
This palm oil still very popular in Brazil! We call it "Azeite de Dendê" here, and are pretty much brought from the Africa's coast... and the tradition for the oil also came from a bad place, just like the fried chicken in US
You have been killing it with the food history videos. got a little nervous with the us history lesson but you were delicate. keep up the good work and when we get out of covid i cant wait to be a patron. thank you.
Thank you! Excellently explained! If you don't mind, i'd like to ask something regarding the flour. For breading, grippy wheat flour seems to have the edge over normal wheat flour. It's, well, grippier and coarser. Here in Germany, we call it "doppelgriffiges Mehl" or "Dunst" or sometimes even "Spätzlemehl". Now I wonder, have you tried breading with it?
Fried Chicken is life! Go to surfshark.deals/ANDONG - Enter promo code ANDONG for 83% off and 3 extra months free!
I love you stories
You should look into chicken and waffles, a soul food staple that Jazz musicians usually ate in the very early mornings.
A little off topic as well, but Sanders actually has a really damn sad life. It's inspiring though.
Love you no homo
HARLAND SANDERS INVENTED PRESSURE FRYING
I’m Nigerian, yoruba even and I’m surprised to hear about this history, they probably fried the chicken back then for preservation cause chicken is traditionally fried to be incredibly dry here. Your videos are really nice
Please, respect our people,rhey have good taste, and worship the right food. The archeology of Jollof rice.
@DuyDD Pham There are other grains people grind for flour, you know?
@DuyDD Pham Bruh, fried food is a universal thing that exists in basically most, if not, all, cultures. Don’t be a gatekeeper.
@@Plotatothewondercat EXACTLY! Does rice flour not ring a bell? I’m sure there are other types of grains too, but that’s the one I can name at the top of my head.
@DuyDD Pham millet? Tef? Cassava?
a wise man once said, "you click for the food, you stay for the story"
Jesus Andong! These documentaries are getting spectacular. The content, the lighting, the edditing and filming are so great. And the host certainly knows how to draw us in!!! I'll be deep frying chicken today!!!
You should really reach out to Max from Tasting History!
Thanks!! Also Max is fantastic, such an inspiration :)
@@mynameisandong It's so beautiful how TH-cam is morphing back into a community. I was just talking to my partner about how it makes me so happy to see so many of my favorite TH-cam content creators giving eachother a shout-out lately.
I'm likely to be accepting a role as an instructor soon in my industry and this sort of content just inspires me more to build this kind of community ^__^
Thanks again Andong for being what and who you are ^__^
I noticed all the same things as well. Stellar content.
I LOVE Andong! Great history lessons and excellent recipes and demos. I made the best hummus in my life thanks to him bringing Said’s recipe to us. I have to have this fried chicken now 😁
Very good show. You are on the same level with Alton Brown from Food Network (he has show "Good Eats" some time ago).
My first job, in 1963, was for KFC and Col. Sanders would come by to check on the quality and talk to us young boys working there. He would ask us to quit school and come to work for him full-time. He didn't have a good education, he said, and he was rich, so we could be too if we came to work full-time. My Dad threw a fit when I asked him about that. Anyway, the Colonel told us how he had a job washing dishes at a little restaurant in KY at some crossroads that attracted folks from all over to eat the great fried chicken the little lady who ran the place cooked with her own recipe. The Colonel bragged that he stole her recipe and made a fortune from it. THe one thing I remember most about Colonel Sanders is that he would add some word of profanity to every sentence that came from his mouth, with a sly grin to accompany each dirty word.
Wow!
So he bragged about steaping the recipe? Wooow
Interesting...
What a terrible person.
Sanders liked to talk big shit. He genuinely did care about the food quality in his early restaurants though. When Hueblin purchased the company in 1974 he started calling the gravy “slop” and its owners as “a bunch of booze hounds.” He kept publicly criticizing the company, tried to open a competitor, got sued, and won. He also yeah, very very famously swore constantly.
He also got into a gunfight with a business competitor once when he ran a gas station. A standard oil station owner kept painting over his signs, so at one point he went down there with two Shell executives and the Standard Oil guy pulled a gun and shot and fatally wounded one of them, Sanders shot back and wounded the Standard Oil guy. Standard Oil guy (Matt Stewart) got 18 years for murder, charges against Sanders were dropped after his arrest.
His ghost also cursed the Japanese baseball team the Hanshin Tigers, they haven't won a series since they threw his statue into a river in 2009.
"...Nature's savory lollipop..." has to be one of the best ever descriptions of a chicken leg. 🤣👍
I got so invested in the documentary I forgot this was a cooking video😭 fr these are too well made
Same, when he started talking about his revipe i was like huh
Just made Karaage a few days ago and now I want more chicken...
Dude Karaage is the best!!
@@mynameisandong @CHEFPK Collab Plz
CHEFPK YOU SHOULD TRY PRESSURE FRYING
I know! I made karaage last week and a kfc clone the week before, I love fried chicken!
Edited as my phone thinks i can eat karate lol!
@@arkonite karate?, Fried karateka?
...man this is one cursed comment I made...
1. You get into the nuance of this history more deeply than even a lot of American food people do, it’s super impressive (and thank you for doing your research on the language to use as well! I cringe so hard when people still refer to enslaved Black people as “slaves”)
2. The other piece of this history that I think you would find super interesting is why and how industrial poultry farming grew in the US after WW2. Long story short, the American industrial agricultural complex arose largely as a Cold War tactic of promoting the benefits of capitalism. Ironically they did this by centralizing scientific research and heavily subsidizing and regulating the farm sector...
I was just going to comment the same thing. The history is explained so well, and it is quite intriguing
If only white Americans looked this deeply into history
@@justzephan2267 Yeah I still don't get it. The criticism. It was white people who wrote the history about the origins of fried chicken.....
Yes I remember reading about the post-WW2 growth of industrial poultry farming in the USA as well as the UK. Fascinating read.
Is the word slave not politically correct?
Great video, but one advice that I can give is to drizzle some of the buttermilk into the flour dredge and then procede to form some balls with it. It helps creating the crispy exterior, which some people mistake for cornflakes.
Yes. This! It adds some extra texture.
Ohh thats a good tip. Hope i remember that
Work it in with your fingertips like cutting in butter in biscuits.
I just found your channel and i am loving the history side of the food! I have lived my entire life in the deep south and i can tell you that fried chicken has been an integral part of my life. I cannot tell you how many times growing up i grabbed a chicken and butchered it for dinner. The dark meat on the chicken is my preferred meat for frying. I will say that i am not the biggest fan of a buttermilk brine, i think it makes the chicken a little too heavy. I prefer to do a water and salt brine with garlic, onion, thyme, fresno chilies, peppercorns, lemon, and a little bit of honey. It's a modified version of a roughly 80 year old recipie that my great grandmother showed me. I still use buttermilk with egg and hot sauce as my pre dredging liquid, i just don't like marinating the chicken in it.
can I ask for your recipe? That honestly sounds really good and i'd love to try it!
@@chimeracooks sure! I dont think ive ever actually written it down, but i will give it a shot. The only thing that i actually measure is the water, salt, and sugar, the rest is really just up to how much you like. For a whole chicken brine 12-24 hours, for bone in legs and things 4-6 hours, boneless skinless breasts only need about an hour.
1 cup of table salt
1 tbsp of sugar
1 tbsp of honey
2 tbsp of cracked black peppercorns
3 bay leaves
4-5 sprigs of tyme
3-4 cloves of garlic
1/2 of an onion
2-3 rough chopped Fresno chilies
1 lemon quartered
First quart of water needs to be hot so you can dissolve the sugar, honey, and salt. The remaining 3 quarts should be either cold or room temperature. Add the rest of your ingredients and the chicken and let it sit. The is my go to for fried and roasted chicken but it is by no means a dead set recipie. I use honey to replace 1 tbsp of the sugar but it can be replaced with another tbsp of sugar if you dont have it. The amount of water, salt, and sugar is the only thing that is actually necessary. The rest of it is just how you want to play with it and feel free to use whatever flavors you like.
You gotta collab with Tastinghistory sometime. I’d love to see you guys talk about some history while making some tasty food.
yesssss I love both channels uwu!!
Absolutely must happen!
yes!!!
bitte please
I think you and Max would have a great time.👍
The best fried chicken I've ever had was in an izakaya in Osaka. Tender, perfectly seasoned meat, juicy as all hell, wrapped in just the most perfect crunchy jacket. I literally shed a tear, as the meat juices dribbled down my chin. They know refer to me as "Chicken Boy".
What kind of origin story is this?
Sounds like something straight out of food wars
i will always fondly remember family mart's chicken. so delicious
@@Lyrandar FM fried chicken is excellent, but it might as well be day-old KFC compared to my experience. Seriously, if you ever find yourself in Osaka, find the izakaya called Noche (near Asahi Ward) and ask for the karaage.
Tell them Chicken Boy sent you.
@@rafaelmoreno6331 It rlly does lmao
i grew up in western germany, near a large US military airbase. and long before the first KFC came to town, one little diner served that exact style of fried chicken, to sate the craving. and to this day, it's local institution of delicious fried chicken, and propably a taste of southern hospitality. please never change, leidl's fried chicken!
That's not ramstein is it?! I was there about 10 years ago!
I'll try that if I am ever in Frankfurt
Excuse me, but are we talking about the restaurant in Hanau? I have never been but I've been driving past it all my life
Not only am I gonna get delicious chicken, I'm also gonna learn history not found in school books/taught in school.
Why do you assume it's not found in books? Where do you think this information comes from?
Sorry, I meant school books! My bad. :c
@@maxprofitonemilliongoal5507 gtfo bot
You got something wrong about Harlan sanders. You said him using the kentucky Colonel title was for confederate romanticism but kentucky was a Union state during the civil war. Also his style of dress wasn't really anything about plantation owners it was common of door to door salesman of the time which is what he essentially was. Selling his recipe including pressure frying as a solicitor was how he made his living and later fortune when he licensed out his image.
Youre making good points. Deserves to be researched further
Kentucky being a Union state doesn't stop half the population from flying the stars and bars today and it didn't stop then then either.
Kentucky might genuinely be the most racist state in the union.
So. Basically, Andong made stuff up/assumed things and accused Sanders of racism based on stuff he made up/assumed? Cool. This also kinda calls into question how well some of Andong's other stuff is researched. Not a good look. "revisionist history" indeed.
@@mynameisandong bringing up racism is a classic clickbait tactic on the web. good for getting views tho
The door to door salesman thing is a great note; but as to the other point, while kentucky remained in the union, it was still a "slave state" so I'd say it definitely wasn't/isn't immune to romanticizing the antebellum period.
The legend says that if you are fast Andong will like your comment.
well played, well played
@@mynameisandong The legend is true
@@mynameisandong legend also says if you're slow andong won't
Andong is reading my mine. I was going to the grocery store to buy what I need to do fried chicken when I receiced the notification. Ho well, i will watch this in the parking lot haha
Hope it's a free parking lot :D
It's Friday, I'm at work. I'm calculating whether getting fried chicken delivered for lunch is a good idea...
Excellent content, Andong! Very thoughtful and respectful! It reminded me of the acarajé/akra dumpling jouney from West Africa to Brazil, and how it empowers a whole group of traditional vendors called "baianas do acarajé"; they are black women who dess in traditional candomblé (afrobrazilian traditional religion) garments and sell the treat in the streets of Salvador and other coastal cities of the state of Bahia. The dish got so popular that now you can find it in all of Brazil!
Ohh ive never heard of that. Im gonna go learn more about that now. Thx for sharing
@@sergeigen1 Do it! Properly made acarajé is delicious 🤤
I was worried about how you would tackle this one but you did a good job especially with the language you used. I'm enjoying your content, very nice.
3:30 um... actual chickens can Fly. Red junglefoel does Fly.
Came for the fried chicken, stayed for the history lesson! Such great content!
As an African American I wanted to say that I thought your history of fried chicken was very respectful and well stated. Thank you for not being too afraid to share the history behind the stereotype. There aren't very many people that can do this faithfully without being offensive. Amazing video and I look forward to seeing more content like this in the future.
I love how you do a deep dive into the history of food, explore it, understand it, and then you share it with the world! I think your channel is one of the most important culinary youtube channels because you teach cooking, but you also teach history and culture!
ure a legend my sir
Ur gay
@@AmazeAngeloGames no u
Das stimmt crispy Chicken is einfach nur geil aber dieses andere Level von Geil !!
Fun fact: Tempura the iconic Japanese style of frying foods was introduced by the Portuguese.
Frying in general just has a wild history with all the different versions throughout the world.
I'm a Black American (not all of us like the term African American) and just wanted to say thanks for the very unbiased telling of the origins of fried chicken (as we all know it). It's refreshing to see someone tell our story truthfully.
Roosters don't crow just in the morning. They crow all the g** d*** time.
Yup that's why they make good alarms
They do tend to start at about the same time each day, though
On the topic of KFC, I remember how I was shocked at the quality of the KFC when I first visited the US. I grew up eating KFC and where I'm from, its still amazing to this day, but KFC in the states? Its noting compared to KFC internationally! Maybe its because of industrialized farming or something, but the quality of KFC here is just not comparable to KFC anywhere outside of North America.
It's a common trend for American fast food franchises to have better quality standards outside of the states. That's why fast food places within the states that don't falter (which are usually local as well) are so revered over here.
Personally I blame late stage capitalism.
This is very true.
Foreign raised chickens taste better than US's.
Util his death, Col Sanders retained personal ownership of KFC Canada, in fact he even moved here. If you want to taste his original recipe, you do have to buy it in North America, but in Canada.
@@fluidthought42 Like comparing A&W in the US and A&W in Canada. Night and day.
I grew up in Madrid in the mid-60s to 70s. The first American restaurant in Madrid was Kentucky Fried Chicken; however, it was a fancy sit down restaurant with waiters in smartly pressed and spotless white suits and the Colonel's bow ties. In fact, when we (as American expats) picked up the chicken with our hands to eat the chicken off the bone, you could hear the wait staff almost gasp in shock! The food was so amazing, and a very necessary reminder of home.
I still remember my reaction the first time I saw my grandpa's chickens chilling on a branch on a tree. And how my aunt and cousins gave me the 'this poor city girl who knows nothing' look ^^;;
i dont see how binding the batter to the skin helps with the skin not tearing off...it's usually the whole skin that separates from the meat, not the batter/crunchies from the skin
When he said skin he's referring to the crust. Sometimes the batter slides off the chicken entirely after cooking. Surely that's obvious
@@guser436No, the batter never slides off the chicken skin.
Btw: Chicken are great hunters. And for asian farmers who, most probably, have a problem with mice and rats devouring their grain, those animals were just like cats were for the ancient Egyptians. Ever seen chicken catch mice ? No ? You'll get the idea when you think of small-scale T-Rex dinosaurs (which, in fact, they are).
There's no fried chicken in Sweden.
I grew up in Costa Rica, where fried chicken is everywhere. In Sweden, it is some sort of American curiosity people have heard about. Had to travel to Copenhagen in Denmark, that was the nearest fried chicken place.
This channel is so great.
What Adam Neely does for jazz and its surrounding culture, you do for food. Absolutely brilliant work mate.
Trivia: Sanders sold the US operation of KFC, but was so incensed with how they modified his gravy recipe, that he fought for and retained ownership of the Canadian operation. He even moved to Mississauga, Ontario, near Toronto, where he eventually passed away. It also means that for a long time if you wanted to taste the Col's real recipe, you had to buy it in Canada.
Andong: Today, we're going to talk about the HISTORY of fried chicken. **[shows Chris Rock clip]**
Me: "Here's your black card, accepted... NOWHERE." -Eddie Griffin
Thank you for uploading this, it made my day.
Fun fact: There's a small chain of fried chicken restaurants called Maryland Fried Chicken; however, it originates from Florida. So why was it named after Maryland? Because the first location was near an aerospace manufacturer, and many of their employees had moved from Maryland, so, it was named Maryland Fried Chicken to attract them.
I’ve been trying to perfect my fried chicken recipe during lockdown. I think I’m getting close but now I’ve got a new spice mix to try!
Did you eventually try it? Did it taste the same? I understand that we have a different kfc in India and it isn't anything like the original recipe
So overall how was it?
I love the halo effect the blue light behind you creates. St. Andong, patron of the good shit!
Andong, this is too funny. Google thinks you're Dutch and only have me Dutch subtitles...
I think it also need to be noted that chicken in the old days are different than the butchered poultry of today. I heard they usually cook older hen that can't lay eggs or rooster which have harder flesh. This also where brining and pressure fryer can help. IIRC i read that until late 70s per capita consumption of beef still dwarves that of chicken, it is only afterwards with the chicken processing advancement which start to sell chicken by parts (not whole carcasses) that the consumption start to rise.
When doing this at home, when there isn't a need to have a camera recording what you do, a wide and tall pot is a better choice for deep frying in case the oil starts to foam. I speak from experience here..
Also, a candy thermometer will much rather clip to a tall pot then a shallow skillet. And using a thermometer is highly recommended so you can more precisely control the temp of the oil. Large commercial fryers use a lot more oil and thus have more thermal mass to compensate adding the cold pieces of..whatever, at home you (at least I do) have to kinda fiddle with the heat a bit more.
I was glad to see the photos from Gordonsville Virginia. The lady pictured selling the chicken is attributed to one of the earlier fried chicken recipes in the nation, the town holds a fried chicken festival every year based on that history. It also has a railway museum with a killer BBQ place next door.
I worked at KFC for nearly four and a half years and I was a cook. we added flour and mixed in dry milk and eggs with packets of the herbs and spices. I think that the method was very important as well as there was a method used for breading the chicken and it involved dunking the chicken in water (milk and egg will do fine) then turning (from under the chicken) forward and over 7 times, followed by burying the chicken with the seasoning in the container and pressing 10 times making sure to press the seasoned flour over every single chicken firmly and than turning with a folding motion again 7 times. also after the drumsticks were coated they were dunked again in the water and re-coated repeating the same method mentioned above. this made the drumsticks appear extra large whilst also enhancing their flavour. Now, a few time I tried without the method and pretty much just coated like anybody else would... and let me tell you that it was an ugly mess every single time and the flavour was nowhere near the same. Also keep in mind that they use a pressurized deep fryer to retain it's moisture. the timer was about 20 minutes.
As a Nigerian, this was a real eye opener. Thanks Andong
3:10 I've lived next door to a couple of people who've owned chickens, including roosters. Roosters will crow literally _any_ time of the day or night.
10:10 Why does this woman look exactly like MatPat from GameTheory???
I never made that connection between Colonel Sanders outfit and plantation masters. Yikes 😂
So much good food has been born at the hands of starvation, death, struggle, and oppression. The only thing we can do now is eat it.
Just recently discovered your channel, I cannot stat enough that with the current trying times in America (and around the world, for that matter). How much your videos and your channel has bee a huge help. You combine two of my favorite assets, history and food, and you make them genuinely fascinating. The production value for your videos is insane. And, while I don't think you'd run across this comment, if you do, I hope you have a wonderful day.
I did! Thanks so much 🙏🙏☺️
Hey Andong, thank you for the honest history lesson on fried chicken. I have been a chef/cook for over 30 years. Since finding you channel, I have tried a few of your recipes and learned so much. This is truly one of the best cooking channels on TH-cam!
I do not mean to diminish the story that you are trying to tell but that original recipe from Scotland was brought primarily to Appalachia (where the Harland Sanders Café started) , a very impoverished part of the country and fried chicken there was and is a staple. People were frying chicken in oil everywhere but the Scottish one was different it breaded it in flower and fried it giving it a crispy texture.
I see you're a man of culture, early Chris Rock shows are the best hands down
14:02 Fried Chicken Recipe starts here.
@Justin H TBH it's pretty interesting story. But I clicked just for the recipe and I assume some other people do too =)
@Justin H I myself had no clue at all.
I am glad you didn't try to gloss over the dark history of this dish. Yes, you were not very detailed but you didn't just skip over that. Thank you for that. Many want to erase what has happened to minorities in America, especially now, but it is important to remember why things are where they are now and how to move forward from such darkness.
Exactly I appreciate that honestly.
Chicken was domesticated first and foremost for cockfighting. And they do fly quite well, at least as high as the branches of trees where they roost for the night.
Super interesting! I love food history
I need to dig into this type of coating and do my own experiments. As a vegan I might not have use for a fried chicken recipe, but the technique can be used universally
Look for cauliflower KFC. It's awesome!
Just echoing Gabriela's comment - cauliflower, cut into chunky florets, blanched in salted boiling water till just done, then proceed as per the recipe. Delish! I've used this method to make cauli buffalo "wings" and it was awesome!
I know fried chicken is deeply rooted in african american history but I watched another channel that makes historical recipes from like old cookbooks and stuff and he made a fried chicken from like the 1700’s from like a european cook book or something. It was slightly different coating wise than the stuff we are used to, but pretty similar, so fried foods have been around a long time.
"Don't mess with the sacred chickens." -Mike Duncan, History of Rome
Blue Ribbon Sushi is called Blue Ribbon Sushi because they got a blue ribbon for their fucking fried chicken... That's what I was told anyway.
Apparently, fried Chicken in Asia is a big deal. Kinda like baseball...oddly.
I went to Blue Ribbon sushi in Las Vegas and the first thing they told me to buy was the fried chicken, not the sushi. I didn't take them up on their offer sadly. Next time I guess.
I'm loving the historical approach of your recent videos, it brings something new to the world of the youtube home cooks! Even if I don't particularly like a kind of food, it's very interesting to hear what's behind it.
man it really makes me sad how underrated your channel is. with videos like this, youre already one of the best foodtubers ever!!
This is education on the highest level :D Good job.
People tend to use the terms history, stereotype, and culture for the same thing but flip it around depending on if they feel shame or pride or want to transfer or take ownership. Evry body that eats meat loves fried chicken. I have even busted a self proclaimed vegetarian for eating KFC. I swear some people just use it to try and claim moral superiority.
Feeling blessed because youtube algorithm recommended your videos. I’ve been slowly binging on your content. Love how you incorporated history into your videos. Thank you ♡
I think KFC use pressure deep fryer to get that consistent colour
I'm vegetarian but still came for the story
Same here, who doesn't love a good Foodumentary
I was rised in (almost) a farm, and chicken and rabbits were part of the menu .We had almost 50 or 60 chicken...always fresh eggs to eat, boy!!! (I still have a big -250 eggs - incubator made by my father, kerosene-powered ). About "alarm clocks".....I HATED roosters! Specially in summer. I really wanted somebody to create a breed of silent roosters! I am home-office..ing? and devouring your videos....thanks a lot for so much effort! Hugs (with face mask) from Argentina.
SO MUCH RESPECT ANDONG, thank you for taking the time to not only educate yourself but us! It’s so important!!!
Growing up, Sunday dinner was almost always fried chicken. Cooked well done with pan gravy made from the drippings and generously poured over mashed potatoes or rice. If we were lucky, there were biscuits as well, smeared with butter and honey. A big bowl of collard greens and black-eyed peas would round out a wonderful meal. We kids didn't care what culture this dream meal sprang from; it was a crowning glory for the end of the weekend.
It doesn’t help that Colonel Sanders is dressed like a plantation owner.
Never really been one for fried food; (I really am Scottish, honest). But during lockdown I bought a deep-fat fryer as there were some recipes I wanted to try. Fried chicken was a winner, I really enjoyed it. Will be making a few tweeks now and using your method next time I make it.
Always enjoy your videos, a perfect balance of history, food and cultures, three of my favourite subjects. So thank you.
Wait, what about the munchy box? You can’t be Scottish and not enjoy that. Haha. en.wikipedia.org/wiki/Munchy_box
So they just slap chicken,egg, and seasoned flour together and fry
I don't actually like eggs in there, buttermilk works much better
@@mynameisandong ohh really?, Imma try it out but thanks man. You helped a 14 year old Made their mom happy
Buttermilk is where it’s at!
I'm not here for the recipes. I'm here for the incredible stories!
Andong, Alter, I love your channel, the amount of research that you put into your recipes and videos (which is great), but, but, but ... on this occasion, I am so glad that you mentioned in the video that your pan with the frying fat was too full. Because it was. Dangerously full. Seeing you cook all that chicken in a pan of hot fat that is almost overflowing had me on the edge of my seat - and not in a good way! As someone who does a lot of deep-frying at home (and who is extremely cautious when so doing), I can tell you that the correct proportions are (i) the fat should be no higher than one third (ein Drittel) of the way up the side of the pan when there is no food cooking in the pan, and (ii) no higher than one half (eine Hälfte) of the way up when there is food cooking in the pan. And that’s it. Anything more is dangerous - just ask your friendly local fire brigade. They will tell you how many times in the year that they are called out to fires that start in the kitchen with too much fat cooking ... Anyhow, this is not meant as a criticism, nor as an admonition, but just a few well-meant words from a viewer who loves your channel and who wants to see you safe and healthy to cook for another day! 😸 Bleib‘ gesund, Alter! Mit bestem Gruß, Eòghann P.
Yup, totally had to comment on that too. One foam-over was enough for me.. Tallest pot I own from that point onward. Beim ersten Frame mit der Pfanne hatt ich schon Herzrasen
I think what Sanders really did was make a very fast way to produce fried chicken in a restaurant setting through the use of pressure frying.
This is also almost beat for beat how the watermelon stereotype started. A west African staple imported to the us, grown by slaves for food, then by freed slaves for money, then wielded as a stereotype by racist whites.
That's how alot of stereotypes of minorities in America started. Sad, to say the least.
@@lovelydeath04 I'd say that's how most stereotypes of minorities start, not only in America. They have to use what's available (or left by a suppressive majority), and then that gets turned around to show some perceived character flaw.
lol ur white
I think a common misconception around chickens is that they only crow in the morning. Having lived with chickens I know that they crow whenever the sun is up, not only in the morning. They don't necessarily do it early in the morning either. just when they're awake. I sometimes woke up before the chickens so they don't make for good alarm clocks
I simply love those "history" videos, it's so nice to know the story behind the most common dishes, also watched the Doctor's wiener one and the fact that I live in eastern europe and we ate that kind of sausage our whole childhood and then to see a mini documentary related to this topic is amazing :D
Would chickpea flour be a good substitute for a GF version?
WHERES THE COLLAB WITH JOSHUA
that's a great question
Pls don't collab he's so obnoxious
@@Mungobohne1 ikr He always has to be right otherwise he doesn't like you. Although I like what he makes his personality irritates me.
@@Mungobohne1 cmon I love the man and the thing is that that personality isn’t irl it’s just to make the video more interesting
@@hydroxica7012 To me he sounds like he's target demographic are little kids so he has to say something loud and obnoxious every 5 seconds to try and get their attention.
This guy: “Black people love fried chicken. Why does this stereotype exist?”
Also this guy: because black people love fried chicken”
Who woulda thunk? Fried chicken was the first "drive thru" fast food in America! I love your revelations of foodie history.
Stop saying “obviously” before shoehorning your own opinion. Stick with historical facts.
English isn't his first language
Andong looks like a fluffy food history teacher.
When a German guy knows more about race in America than most Americans
I just had to try this and I am blown away, never made such crunchy, flavorful and juicy chicken in my life! Thank you so much for going into so much detail with the history and the recipe!
This dude acts like only the U.S. had slaves. 😂🤣😂🤣
News flash: slavery is alive and well on this earth.
White people are always so triggered by their own history, but not in a "oh thats terrible we should totally do better" kinda way. Its always a "we've tried very hard to cover this up, and you're not helping." Kinda way. And they are always like "what about this other group of people also doing terrible things." Yeah thats also dogshit but that isnt what we are talking about right now, if you actually care as much as you are pretending go make your own video about that. Odds are you dont care though, you're just bringing it up to change the subject. If you're so embarrassed at your own history why not stop doubling down on trying to justify what you have already done and start trying to make a better history for yourself for the future.
@@roninkoans6065 lots o words not much said. You must be an angry black dude. Try seeing the world in grays.
He's talking about specifically American fried chicken. Why would he bring up any other form of slavery
@@RealityBoat I'll say it again in slow motion. Dude acts like America was the only country with slaves.
@@firetruck1364 the video is about fried chicken. Not slavery in general. Such a weird thing to pick up on. It's like if I made a video about the history of Australian banks and you said "you act like Australia is the only place with money" no one asked bro
Hi, I have an idea for you for the next video. Make a worlwide dumpling competition: ravioli, pierogi, pelmeni, Maultaschen, giaozi, jiaozi, gyoza and maybe more. Would Samosa count as a dumpling?
Or you could try make an ultimate international fusion dumpling. ;)
_Came here for a recipe, got a white person telling me about my ancestors. Great..._
Usually it's Asian people commenting on how strange it is that Andong is teaching them how to cook a very non-German dish :D
Nice to see that he is an equal-opportunity educator
Scottish and fried food. *Googles pizza crunch* Checks out.
fun fact: KFC somehow made it into japanese culture as a family favourite on christmas
and kudos to Andong for using "enslaved people" over "slaves" for the entire video. details matter.
I don’t get it, are they not the same meaning?
@@Hylean_Way It highlights that someone does the enslaving. The enslaving makes a slave. It’s not something you just are, like for instance you nationality.
@@Hylean_Way the difference is subtle but important. "slave" means: this is who you are, this is your place. "enslaved" means: someone did this to you
@@noxx82 okay I see
This palm oil still very popular in Brazil! We call it "Azeite de Dendê" here, and are pretty much brought from the Africa's coast... and the tradition for the oil also came from a bad place, just like the fried chicken in US
Unnecessarily political, but otherwise nice video.
Politics is literally just the way people regulate human life. All history is political :b
Where do i fins buttermilk in Spain???
I've been looking for it everywhere and can't find it, or Can i use something else???
I love the way narrate the food story
You have been killing it with the food history videos. got a little nervous with the us history lesson but you were delicate. keep up the good work and when we get out of covid i cant wait to be a patron. thank you.
Thank you! Excellently explained! If you don't mind, i'd like to ask something regarding the flour. For breading, grippy wheat flour seems to have the edge over normal wheat flour. It's, well, grippier and coarser. Here in Germany, we call it "doppelgriffiges Mehl" or "Dunst" or sometimes even "Spätzlemehl". Now I wonder, have you tried breading with it?