New Zealand Family React to American Food The Rest of the World Finds Weird (THIS GOT VERY WEIRD...)
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ORIGINAL VIDEO: • American Food The Rest...
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Meatloaf is absolutely delicious I love meatloaf. I would cry if there wasn't enough meatloaf for second or third helping when I was a kid
I just had meatloaf for dinner tonight. I prefer larger chunks of veg in mine. Hehe
A good meatloaf is good, but I've had a lot of bad ones as well
I love meatloaf. A staple when I was growing up.
I have loved and eaten meatloaf for 60 years.
My mom's meatloaf is fantastic. It's about the only meatloaf I like.
What you may find interesting is that many foods that are served in american homes are recipes brought from Europe that haven't changed in generations. Our swedish exchange students were shocked when we served them a swedish dinner; which they denied that it was Swedish only to find out that when their parents came for a visit that our recipe was exactly like how their grandparents made that dinner.
Can confirm!! I'm from Minnesota and love making lefse ♡
Sounds similar to like what happened with our language and accents.
@@anon1087uffda
@@anon1087 My sister used to make lefse pretty often when I was a kid back in the 60s.
The first time I ever went to a Mexican restaurant, I was really surprised to see was when the waitress brought out something that I thought was lefse.
Appropriated from other cultures and changed to suit their tastes.
Your daughter is smart her willingness to try something new is a good thing. We have a saying in America " Don't knock it until you try it." I try any food and decide afterwards if it's something i like or not.
I felt the same way about sushi. I tried it one time, never again.
@@leroyr.winstonjr.8547 I did too, but liked it. So it truly is dependent on the person.
Yeah, I love that. I still remember my daughter at about age 5 looking at a raw oyster saying, "That looks gross! Can I try it?"
"Don't knock it until you try it" - Funny memory was when a gay friend of mine used to say that about.... adult stuff for gay people. We just laughed at it and decided not to "try it".
Meatloaf is indeed a popular southern dish - and when cooked well, it is really good.
It's an American dish, not just southern. People eat it everywhere in the US
@@davido4085
Yes. My mom fixed it for us growing up on many occasions in California.
It can be made with diverse ingredients ,as well.
My mom used to sometimes put uncooked oats in it instead of bread crumbs and also would add some Campbell's vegetable soup straight out of the can and top it with tomato sauce
@@lindaeasley5606 We put oats in ours instead of crackers or bread. Glaze it with some BBQ sauce and it is YUMMY.
I use any leftover meatloaf to make sandwiches. Bread, meatloaf, and mustard make a great sandwich.
@@aarongalbraith9149 Amen! BBQ sauce is the salvation for many foods in my book lol Much prefer BBQ on anything compared to Ketchup.
Which I guess makes me weird because even French fries I don't really like eating unless I have either BBQ or Hot sauce.
The video was sure right about meatloaf though, there are many many recipes and can range from school lunchroom abomination to pure gourmet xD
I've never tried chicken and waffles but it doesn't sound weird to me. Sweet and savory often go well together.
Chicken and waffles are one of my favorites.
It is absolutely delicious. I was a little unsure about it my first time. But maple syrup and crispy peppery fried Chicken is a perfect match. Chicken nuggets, or chicken strips, dipped in honey is another sweet and savory combo that shouldn't be so damn good
@@shawnvofficial I always have honey or sweet and sour with my chicken nuggets.
I just tried it about six years ago. And I only did it because I couldn’t figure out how they could go together. But, now I get it. It’s magnificent. Lol
The only thing better on chicken and waffles than maple syrup is honey. Atlanta, you really need to make some chicken and waffles. A truly southern favorite.
I can't believe meatloaf isn't a dish world wide it's so easy to make and is a satisfying meal. We would make cornbread and milk gravy to go with it. awesome.
It was born from the Great Depression or at least made popular for survival
Try peanut butter and honey.
meatloaf is a staple in my home. Comfort food at its best. When I make it I either make it with Rotel and Italian seasonings and then make meatballs for future spaghetti and meatball dinner, and leftover meatloaf has many options. Or.. I make it as a savory dish.. eliminate the Rotel and add more onions and steak sauce or ketchup, wrap with bacon.. easy to also split it and make salary steak!!! That's so good with mushroom onion gravy. Grits is good.. savory or sweet.. butter or salt or honey or sugar like cream of wheat.
There is a bar & grill near me I go to just because their meatloaf is amazing
Yeah Meatloaf is good. I don't know why the "world" doesn't like it, it's basically ground beef, seasonings, gravy, and whatever else you want to add. Who in the world hasn't eaten beef?
I grill my PB&J like a grilled cheese. It’s the bees knees. Some lactose intolerant guests of mine tried it for the first time and have since made this a staple sandwich in their homes. Melted Peanut butter is amazing.
I do peanut butter, banana and chocolate chips in the pan when I need an emotional boost. So good, and filling.
Add some cream cheese and experiment. Oh lort is all I have to say.
Try peanut butter and bacon.
Fry up some bacon, smear peanut butter on toast, add crispy slices of bacon.
Ate these in Michigan as a boy.
Fried peanut butter and banana sandwiches were Elvis' favorite food. I make them quite often, myself.
@@asahearts1Just please don't shoot your TV while sitting on the toilet.
Shrimp and grits is a Cajun dish, The sauce varies some but if you can picture peeled shrimp cooked in a spicy tomato and Alfredo sauce and served on grits instead of pasta. The grits and sauce mixes so perfectly together that it goes down like creamy butter. I am from north east Tennessee ,which makes me a hillbilly, and it isn't something I grew up eating but it is among my favorite Cajun dishes. Love watching your family, keep up the good work.
South Carolinans love Shrimp and grits and fish and grits❤
Meatloaf remains one of my favorites, even today. Although what most people don’t know was that meatloaf was actually designed to stretch 1lb of ground beef into 2lbs of food. It also satisfied the requirements of the food pyramid (if your old enough to remember that) because essentially it had red meat, bread, and eggs which were all good things back then.
Meatloaf is also a favorite of mine, but even better is a fried meatloaf sandwich the next day!!!
Red meats and eggs are still very good for you. Bread is ok in moderation
Mom also added milk, so all 4.
Meatloaf varies SO much by recipe. Some of them are quite good, others taste like they might get turned down by a grade school cafeteria.
Always loved the way my mother made it but other peoples meatloaf tends to have too much stuff going on inside of it 🤢
I’m 52 and have lived in the southeast US all my life. I’ve never had chicken and waffles. Never even heard of it until about 15+ years ago. It started showing up on Food and Travel networks and they kept talking about it being an iconic southern food when most southerners had never heard of it.
Same, 55 and lived in SC all my life and only heard about chicken and waffles within the last several years on travel and food shows now suddenly it’s in restaurants all over. I haven’t gotten brave enough to try it lol doesn’t sound appetizing, maybe one day I’ll give it a try 😂
@@donnafaulkenberry7461 I’ve never had it but I would probably like it. I just don’t consider it even close to being an iconic southern food.
I feel like younger people think it is a classic southern thing because it is all over now, mostly because southern fried chicken is prominent and delicious. I think the restaurants figure its easy to add waffles to the menu to make a popular dish. It was actually started in NY though.
I’m 42 and also never eaten chicken with waffles
I was born in New York, and chicken and waffles was from there- no idea why it’s considered a southern dish, though
Grits is familiar to Italians as polenta, the staple of northern Italy in place of pasta. Same thing. When sold as polenta, you may have choices of fineness of grind, but different brands of grits offer that, too. It's all just milled maize, so it's mostly yellow or white. From the Southeastern U.S., you can get naturally orange or blue grits. So it's really not considered strange in Europe or anywhere Italian food is found.
I LOVE to see and hear foreigners reaction to sights and sounds from America. Keep making these videos family from New Zealand! You folks are excellent!!
Greetings from the US Southwest. New Mexico to be exact. I can say for sure that the fried rattlesnake thing is weird to us too. It usually isn't something you find in a restaurant. It's more of an "adventure" food that you might find at a state fair. Love your videos. Thank you for posting them.
Love NM. I lived there for 7 years. I miss green chiles, biscochitos, and fresh tortillas. Oh and all the amazing coffee, beer, and wine.
In Alamogordo they used to have a rattlesnake roundup every year. I don’t know if they still do, since I don’t live there anymore. That’s the only time I’ve ever tried rattlesnake. I’ve never seen it offered in anywhere else in NM.
Yeah that’s what I thought during the video. Eating rattlesnakes is not nearly as common as the video portrays. It’s like something you maybe eat once because it’s “adventurous”
@@austinbevis4266
I stopped at a Rattlesnake Roundup once and tried fried rattlesnake as well as chocolate covered crickets and deep fried scorpions as well. I was pleasantly surprised to find the rattlesnake was sort of like the taste of chicken and I never saw them cook it with the head and skin on like in that video. Frog legs are kind of similar in taste as well. Surprising to find just how much meat is actually there with frog legs. Very fun to cook too. Being from Mississippi on the Louisiana border. I grew up eating frog legs. Chicken and waffles was a pleasant surprise discovery for me on a trip through Jackson Mississippi as well. Meatloaf is about who made it and how really. My mother's not so great but my wife's is fantastic. Being from the South the first thing I miss is my grits. My wife thinks it is quite gross how I choose to eat them though. I cut up my sausage patty into tiny pieces, same with my two sunny side up eggs, then I mix them into my grits and eat them all at the same time. Taste great to me and they will end up mixed together once they are in my belly anyway.
@@wpeale71341 I meant that the video was wrong to make it seem like a really common thing
The 'chicken and waffles' plater was invented in New York, to cater to the appetites of late night diners looking for both dinner and breakfast. (I originally thought that it was Southern too before I learned this fact)
I too heard this all started in Harlem and then was adopted by the south. I first saw Roscoe's in CA but it was not common all over until 90's
Migration patterns explain this. People have been doing a lot of things down south for over a hundred years before It made its way up north. After the civil war and southern blacks moved northward they brought all southern culture with them. Where do you think ebonics comes from... Southern whites.
@@camcroney7965 Had my first plate of Chicken & Waffles at Sylvia's Soulfood Restaurant located in central Harlem last year (2022). Its one of those combinations that you just wonder how it came to be. It's really quite wonderful.
Didn't know that. But we have some really great spots for chicken and waffles down south.
I thought it was actually the Dutch?
Chicken and waffles is actually really good. It's similar to bacon that has some pancake syrup on it. Doesn't sound good, but oh man it tastes good. The sweet actually works with the flavor profile of the batter on the chicken.
There are so many different ways you can alter meatloaf to your liking! I have at least 3 recipes that I use depending on my mood.
Also, it you find pop tarts too sweet, try spreading a little bit of butter on the back side just after toasting so it melts into the dry crust. This adds some savory to balance out the sweet
Oh lol I just made a post before reading this one. I love nice and toasty unfrosted with butter, which is what I grew up with but a lot of people I mention it to think it sounds weird.
I think many just like the frosted kind, but good to know there are some that enjoy the best of both worlds too xD
Buttered pop-tarts are AWESOME!
Popcorn is another uniquely American dish. My brother was living in Scotland and locals refused to even try it.
They are really missing out.
Kettle corn yummy!
Really?
Hard to believe.
I personally wish it wasn't American either. I think popcorn tastes like packing peanuts. The flavor comes entirely from what people put on it.
@@rriggs6547 Never tried packing peanuts.
I still remember one of the most unique combinations to make a meal that I ever had- when I was a kid I once spent the night at a friend’s house and breakfast the next morning was memorable. My friend’s Dad was from the south, his mom was Korean, and this was in Hawaiʻi, and this meal combined all 3- Breakfast was Grits, those spicy Korean mini-wings, and fried Spam slices. And it surprisingly worked!
I made candied yams (kind of like sweet potato casserole, but different) for friends in Sweden. They were sure they wouldn't like it when they saw me make a sauce of honey, molasses, maple syrup and brown sugar to pour over the yams while they were cooking. When I added the marshmallows, they were laughing pretty hard. When they actually ate them, they were VERY surprised and all of them really liked it.
Candied yams and candied sweet potatoes are so freaking good!
No, I’ve never had it. Would love to see you all do more videos about New Zealand. You have a beautiful country and so much to share.
Scrapple, perfect name as the ingredients (from Wiki) are a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. It is primarily found in the Mid-Atlantic states, especially in Pennsylvania.
My grandparents were from PA and moved to Rochester NY and for Sunday breakfast before Church she'd cook Scrapple ( grandpa made the scrapple) crispy outside tender inside topped with maple syrup. Thankfully, my Dad gave me the recipe although I haven't made it for a few years, now I'll have to make it again delicious.
Scrapple from Philly used to be hand delivered to us on Long Island by our favorite relative to have fried with syrup and scrambled eggs.YUM!!!
We call it prettles.
And it is delish.! 😍
Scrapple was invented in Pennsylvania in the 1700s. It is not a Mid-Atlantic food. It's common in Pennsylvania, New Jersey, New York, Delaware, and maybe Maryland that's about it.
I have been eating scrapple for over 50 years. It's very popular in Philadelphia and the surrounding suburbs and New Jersey. It tastes best next two eggs over easy, and ketchup on your scrapple, some people like maple syrup but I don't. I don't want anything sweet-tasting on my food.
Meatloaf depends a lot on the recipe. In some ways, it’s like a solid loaf of burger. A restaurant near me has an entrée they call the “mile high meatloaf “ because of how tall it is. ( The joke is that they simply turn the meatloaf on its side so it looks like it’s standing “tall”.)
There are many recipes for meat loaf...there's southern...southwest..Cali...u can almost do anything with meat loaf..and the sides are as varied as the meatloaf itself
My dad used to add cheese/ham to the center. He'd also add other ingredients to the hamburger portion and breadcrumbs.
I don't know all the steps, but it was incredible.
Not sure where else it might be popular, but in Indiana, we hunt morel mushrooms in the woods (April is “mushrooming” season). Then we clean (you have to soak them in saltwater to draw the bugs out), flour, and fry them in bacon grease. I don’t really like most mushrooms, but I can eat a few of those. 😊 I also seem to recall having them as a side dish for pancakes. The maple syrup goes well with them.
Tennessee over here. We do the same.
My mom was from southern Mississippi, so I grew up loving biscuits, grits, and cornbread (as well as fried okra). But I never heard of "southern style" chicken & waffles until about 10 years ago or so. I was raised in PA Dutch country (near Hershey), and our (PA Dutch style) chicken & waffles is totally different. It's regular waffles topped with chicken that's in a thick gravy, and is delicious! So is another PA Dutch specialty, shoo-fly pie, which I highly recommend trying if you can. We also have red beet eggs and chow chow, among other delicious foods.😋
My Gran used to make shoo fly pie...so good!
That’s one I know and get annoyed with people claiming the other one is older but this version is from the 1600 that one is from 1930. The pulled chicken version is what you get when you come to Pennsylvania
Y’all gotta try hush puppies! As a southerner, it is an essential and tastes amazing combined with pulled pork bbq and some Mac and cheese 👌👌. Greetings from North Carolina 🇺🇸
Agreed
Hush puppies are served on Seafood platters in the Northeast
Ah but someone got the wild idea to add suger ... the sweet ones are okay but not my favorite. I'm also from N.C. and best ones I ever had was at a family run restaurant called Jones' fish camp . They were not sweet but had a seasoning I could never identify... when I asked what it was the owner said they used 'onion juice' for part of the liquid in the batter. It was from the machine that sliced a couple hundred pounds of onions for onion rings daily. Who would have thought of that...
Hush puppies..... I'm Hungry.... been awhile no Hush Puppies in Arizona unless you make it
@@Dragonopolis no Long John Silver's there?
My grandmother was from the south. She would make eggs, bacon and grits on the weekends. I can almost taste the delicious gravy that went on top. It was so good. I only ate peanut butter and jelly during the summer vacation. It was easy, quick and you didn't have to cook it. Our food didn't always have so much sugar in it. Around 1980 someone had the bright idea to put high fructose corn syrup in everything. That's why bread is so sweet and so many people are obese.
Both sides of my family are from NC. I collect southern, regional and primitive cooking based cookbooks. I even have a "White Trash Cookbook." It included Spanish peanuts dropped into a bottle of Pepsi. That way you could drink and eat while you "chopped" rows. The fructose corn syrup was added because it was cheaper and was more addictive. Where was your grandmother from?
Speaking of PB. My mother always bought Laura Scudder. Do you remember that? With the oil not mixed in? Ugh. I used to have to dump the jar in a mixing bowl and use a hand mixer to blend before returning it to the jar. You could never mix it in the jar without the oil spilling over. I occasionally get Almond Butter nowadays.
Exactly. HFCS is the exact reason so many are fat. Look at magazine news pictures before the 80s. We ate fast food before the 80s too and weren't known for being fat. Then as a cheap substitute for sugar, everything has HFCS crammed in. A bit od real sugar is much better than hfcs.
@@gemoftheocean Also why everyone is developing diabetes!! I used to love Chef Boy ar Dee pasta but they now put that HFCS in it and it's disgusting now!!!
It was a way to make profit from parts of corn that would have been wasted. Also cheaper than sugar.
High fructose corn syrup doesn't cause diabetes any more than any other form of glucose does. It is a simple carbohydrate, so it's absorbed into your body much faster and is stored as fat if the energy isn't used. Factors actually contributing to the rise in obesity (and other related diseases like diabetes) are from eating more calories than you're burning. Diets have changed to be less protein based (think sausage and eggs, or a ham and cheese omelette) to be more carbohydrate based (corn flakes, oatmeal, muffins). This is what's causing it. Other countries use high fructose corn syrup without being obese. Also, Type 2 diabetes isn't just for the obese. It runs in my family, and I developed it in my late 20's. It's insulin resistance, not just a lack of insulin in the body like Type 1.
Atlanta, snails, properly prepared, are truly delicious! I encountered them in my early twenties in a French restaurant in San Diego, California and tried them as a dare. Was I ever surprised! I loved them. So I encourage you young woman, Go For It!
The US is so large that there are a lot of regional foods and some of those listed are not common or readily available everywhere. Except PB &J of course. Everyone has had a PB & J.
New Zealand Family you guys are the stars that brightens up the sky I will never unsubscribe from your channel the true gold standard of elite I love you 4!💯⭐️🤩❤️❤️❤️
My first experience with grits was as an adult. I recommend cheese grits. And my family ALWAYS loved my meatloaf. Secret is to add a good barbeque sauce to the recipe. Family would have it hot for dinner & loved meatloaf sandwiches the next day. I have been vegetarian for almost 10 years, so there we are. Blessings to my wonderful NZ Family, from Southern California.
Butter and a little sugar in my grits. Wife is from Tennessee and hates them. I'm from California and love them
I think yellow grits are better than white grits
@@StanleyMancil yes.
I have at least 4 recipes for meatloaf.
Love Meatloaf too.
Even cold the next day in a sandwich.
You can make a meatless loaf with ground walnuts. Different but tasty
I like my sweet potatoes cut into chunks and baked with butter, salt and Emeril's Essence (Emeril Lagasse's signature seasoning blend). Definitely not as sweet, and they go very well together.
Sweet potatoes with marshmallows is generally only eaten on Thanksgiving and maybe Christmas. The rest of the year it's not really a thing. Also, Bravo to your daughter for her willingness to try different types of food!
My great grandmother's casserole recipe uses pineapple instead of marshmallows & it's vastly superior.
Chicken and waffle is a southern classic that you should try
It’s a Southern California recipe too
Never had it. Separate but not together.
It was invented in the Pennsylvania dutch country in the 1600's. In the early 1900's it was repopularized in Harlem New York. Y'All confederates just decided if you deep fry the chicken, you can claim it as your own .
Top tier from Southern California
Roscoe's House of Chicken & Waffles has several locations in L.A. That way, chicken & waffles won't have to wait for your exploration of the southern states.
Lots of people look at fried okra as very strange. It's one of my favorite side dishes.
fried okra is surprisingly controversial to enjoy. my dad has been making it for me since i was just a little kid, so ive always loved it, but ive met far more people who DONT like it than do, which is strange to me
We grew Okra one year in our garden. Beautiful plant one day it’s a flower and the next it is an okra. Amazing and beautiful. Okra can be slimy if not fried. Fried is good Cracker Barrel Country Restaurant is the only place that I know of that sells Okra, but there may be others 😊
I don't like Okra because, the first time I had it, they boiled it!🤮
@@BloodDripss same here. My dad grew up in the mid-west(Texas, Oklahoma & Kansas primarily). So, he loved it, and had me try it, and I loved it! And, I agree, that there are a lot of people, who don't like it, mainly because, it wasn't cooked properly. A couple friend's of mine, had it when they were kid's, as their mom's would boil it, instead of frying it, and unbeknown to them, my dad made it, as the side dish, for 1 of our meal's, and they tried it and loved it! So, I have the feeling, that a lot of people have only ever tried it boiled, which to me, is not the right way to prepare it, as it make's it super slimy, and bland, whereas frying it, completely change's the texture and flavor of it. I am hungry for some fried okra, now...LOL
Yum!
Hi! from USA (Delaware). Love watching your videos. Keep them coming. The pure enthusiasm is a joy to watch. Pretty darn cool family also!
It’s actually crazy how much the daughter looks like the mother and the son looks like the father 😂
They’re their kids….who else are they supposed to look like?
I'm from California however growing up as a kid my grandparents who were from back East would always make grits for breakfast and added butter. It was honestly one of my favorite breakfasts to eat as a child and I still find it pretty good.
I never lived in the south, but I'm pretty sure I was the only kid in my school who had grits for breakfast -- I can't even guess how many times. Not even any of my siblings would eat them -- just me. And, after all these years in the workforce, I KNOW I'm the only one out of all my many co-workers who's made grits for lunch in the office kitchen(ette) -- once again, more times than I can guess. I prefer mine with a blob of margarine, maybe a few grinds of black pepper, but I also dress them up with shredded cheese (the 5- or 6-cheese Italian blends work well, but then I think I have to call my lunch "polenta" 😉), dried vegetable bits from the Dutch importer, and/or herb-spice blends. In fact, I have a "Harissa Spice Blend" from Manitou Trading Company that works very admirably in a mug of 5-minute grits.
And the fact that you can add whatever you like makes it better.
Cheese grits are pretty great.
@@Aldebaron-fp3ef But...Butter grits are amazing!! What are cheese grits though?🤔
@@lisaevansthefam2425 Facts!! Grits on their own are bland af however I love how you can add basically anything to them and they'll taste amazing least in my opinion. I seriously doubt many people native to California know what grits are/taste like.
My mother grew up with a very plain midwestern diet, so when she joined the Navy and began meeting people from all over the country as well as from all over the world, she learned a lot about food from other cultures. Growing up, she always told me and my siblings to keep an open mind and try everything at least once. My mother also loved cooking and either learned from friends or taught herself how to cook dishes from many cultures, and she even passed on that love of cooking and exploring food from all over the world to me. It's why I work as a restaurant chef today. One of my favorite memories from growing up is how me and my mother would sing and dance in the kitchen while cooking. It's also why I love watching you guys cook together as a family, brings back good memories :D
Are you able to pick out spices used in recipes? I'm sure that you could, because your story sounds similar to mine, and my mother, and I would frequently do this, especially at restaurants, and she would test me there too.
My paternal grandmother was a coastal Texas German. She could make something tasty out of the poorest ingredients using German, French, Spanish, West African, Mexican indigenous, and English skills. My paternal grandfather from Missouri was disgusted with her cooking at first, but during the Great Depression he learned the value of adapting cooking styles and seasonings to available cheap ingredients.
My mum also had that "try every food once" approach that I think promotes a healthy attitude to different cultures and experiences, which was a start contrast to my dad's "what my nonna made" attitude. All three of us kids ended up loving cooking, and sharing it with our families. Now that the folks are both gone, I can cook a favorite dish and remember special times with them.
My AF dad from Houston married a MA girl from Boston and let's just say that neither of them had particularly adventurous palates . Get a few drinks in my dad abd he'd have a balut, but otherwise a 5 dish man. Mon learned how to cook things from the ethnic wives back stateside, but nothing ever made it to a permanent menu in our house. My brother was infamous for bun, meat and cheese only burgers.
Somehow, I got the bug. Still not a fan of gross things, heat only for heat sake and intestinal viscera after the stomach, but I've traveled the world here in Dallas eating every Desi cuisine except Bangladeshi and Bhutanese for example. As much as I loved Bourdain as a travelogue host, he was an ambassador for the food of many nations and cultures and encouraged eating them where you are if you can't make it to the source.
My mom was similar. You didn't have to eat everything, but ypu at least had to try it. Growing up i experimented a lot with mixing foods. Fortunately i was the oldest so my siblings were usually my test subjects.
To this day i haven't found a food that i won't at least try.
I'm from Florida and some things that we eat locally are alligator tail (it's battered and fried) and now lion fish (a venomous species of fish that is now classified as invasive in the Gulf of Mexico)
Another thing many Southerners eat is chitlins (also known as chitterlings). It is the intestines primarily of a pig in the southern United States, but it can be made from beef, lamb, and goat. It is often paired and eaten as chitlins and grits.
Here in Central Pennsylvania we have scrapple or panhaus.
Both scrapple and pan haus / pon haus / panhaas (etc.) are variations on the same theme, and some use the words interchangeably. Both include pork (usually the scraps left over after butchering, thus the name "scrapple") and cornmeal (sometimes also buckwheat), boiled together in the meat broth; the distinction is that scrapple seems to be mostly meat with just enough cornmeal to hold it together, while pon haus seems to be mostly cornmeal, with just enough meat for flavoring. It's usually fried for breakfast and topped with syrup but sometimes made for supper.
They didn't mention Scrapple. I recently bought some and another shopper asked me what it was. I told her it's everything left from a pig that couldn't be made into something else (ham, bacon, pork chops, etc.). I think it's very tasty, but I advise people who haven't tried it to not read the ingredients list. I have blocked them from my memory 😂.
Scrapple is horrible to me. My husband grew up eating it and loves the stuff. I cant even be in the house when he is cooking it.
Love scrapple. Most often found in Pennsylvania. Best panfry in thin slices and eaten with a little maple syrup. If you like pork sausages for breakfast, you'd likely enjoy it.
@@gemoftheocean scrapple is in no way compared to pork breakfast sausage other than it is fried and normally eaten for breakfast. It has a totally different taste, smell, and texture.
@@gemoftheocean Yes. My father was from PA and my mother from VA. However, I don't like pork sausage and would not compare the two. Maybe because I don't put syrup on scrapple?
Souse is even worse 😖
I grew up in the midwest, but my parents are from the south. Grits are one of my favorite dishes. My mom and I often pick out breakfast restaurants based on if they serve grits or not. My favorite way to eat them is with salt, pepper, butter and cheese. The thought of a savory porridge might be weird or off-putting to some, but to me, it's sooo yummy!
Grits = Italian Polenta cooked with milk or water rather than chicken stock
It's so comforting! I really don't understand what the big deal is, since oatmeal, without the sugar, isn't particularly sweet on its own, nor is toast. It's all in the toppings (marmite vs preserves).
I love them savory, but I've had them sweetened, too, and they're not bad that way either. It depends on what mood I'm in (savory or sweet) that I'll fix them.
Only found one restaurant around me that serves grits let alone does it right. Went to a soul food place and asked for grits. I got a bowl of slop that ruined my day. I love grits topped with a fried egg and lots of hot sauce
I grew up in the Midwest. We went on vacation and stopped to have breakfast in Georgia. Can't remember what I got but I do remember there were grits were on the plate. I had to ask my dad what it was. I tried them and did not like them at all lol
Also, Frogs Legs are good - sort of like chicken. Note these are made from the hind legs of Bull Frogs - which grow about 2 pounds (1kg) and since jumping is their defense, there legs is where most of their meat is.
The “secret” to meatloaf is that there are endless ways to prepare it. Which is why many people hate it and many of us love it! I was born in 1949 and I grew up with meatloaf. As a child it was a comforting and delicious partner to mashed potatoes. As a 19 year old housewife on an extremely limited budget, it was a meal that was not only dinner for one night, but also lunches for the next day and left-overs for our next dinner. As a grown woman who has lived in Germany and Sweden for 35 years, meatloaf has become a challenge to the ingredients available to me at the time I have prepared it. EXACTLY as how I imagine and believe how meatloaf was originally “born”. Perhaps I can tempt you to consider grated carrots, masses of garlic, absolutely NO ketchup or tomatoes, fresh mushrooms fried in butter, garlic and wine, naturally onions (you choose which kinds), Boursin cheese, salvia, oregano and basil in your next meatloaf. Food is utterly about survival, not obviously because it is physically essential, but also because It has provided an essential bonding of folk which has insured the growth of civilizations. You must admit, there is something “deliciously” satisfying, uplifting and purely gratifying to one’s soul to share a meal.
Being from America, I of course grew up eating Hershey bars and enjoyed them. I later worked a confectionary where we made assorted chocolates ( truffles, turtles, haystacks, caramels, cherries etc).I tried the Swiss and other European chocolate. I don't like my chocolate so creamy. Like all food, it kind of depends on what you grew up to know as food.
Most Europeans hate American chocolate because it's way too sweet! I love Swiis and Belgian dark chocolate❤❤❤❤
@@emilywhitfield2780 I don't think it sweetness is why most people dislike american chocolate. I think it's because To lower the cost of manufacturing, they use a process that creates a chemical found in puke. People from other countries are only familiar with that flavor when they throw up, so it reminds them of vomit. It's also likely why extra sugar is needed to try and cover that bitter taste.
@@emilywhitfield2780 The confectionary I worked at blended 3 dark chocolates, we made high end confections. I don't buy Hershey bars any longer. :- }
@@maxpowers9129 ugh… i never knew this. Not sure i will be able to ever eat hersheys again!
I've always hated Hershey's even when I was a kid. Always tasted like vomit and has the texture of chalk.
I was born in the north but now live in the south and love grits with butter and I like frog legs. And my brother makes a fantastic meatloaf. There is one where others would think it strange and the older Southerners know about. It is a wild plant called Polk Sallat or Polk Salad that you take the leaves off boiled them at least one time as it is slightly toxic. You then rinse it and fry in oil or my favorite bacon grease. I like to pour a little apple cider on it on what I eat. I have had it with dandelion weeds and sour vine added to it which makes it Polk Salad.
Correct except it is "poke salad" or "poke sallet". The plant itself is called pokeweed. It kind of sounds like "polk" the way most southerners pronounce it though.
Elvis's poke salad Annie comes to mind. LOL!
@@the3mfs359I believe he did a cover, he didn't actually write the song. His is just the most popular version(like in most cases). But yes, I too thought of the song.
II was fun finding your channel. My oldest Nephew (who was born in Texas) now lives in NZ and works at Weta Digital.
Chicken an Waffles don’t knock it till you try it. The saltiness an spiciness of the fried chicken on waffles with syrup an bourbon butter. Sweet an savory works trust me it’s fantastic. Biscuit an gravy to us is similar to chicken pot pie. Grits aren’t for everyone
When I moved to North Carolina, I found that many convenience stores had a couple of hot pots of "boiled peanuts", which could be scooped out into a styrofoam cup. The sounded bad, and smelled worse, but when I tried them, I was instantly addicted. Either the regular (salty) or spicy (and salt) are just wonderful...and twice as good when eaten hot.
They taste too much like pinto beans to me
I grew in up in NC, and I love peanuts and peanut based products, but I have never liked boiled peanuts in the slightest, despite trying to many times. I'm not saying there is anything wrong with em, but I would argue that is definitely an acquired taste. Kinda like grits and hominy. Almost everyone likes corn, and I love grits, but I find the taste of hominy downright offensive lol
I love boiled peanuts!
And here I was about to warn them to save themselves from boiled peanuts. I'm in the Midwest and a friend brought some back for me. They tasted so awful, I felt Iike I was going to be sick.
I like Atlanta's willingness to try things. I firmly believe in exposing your taste buds to as many flavors and textures as possible. It REALLY opens your mind up when cooking and also to our many cultural differences...
Love you guys 😊😊😊😊😊
The making of a great chef
When I make a meatloaf, I don't refer to it as a loaf. I call it a spicy meatcake. Bread is made into a loaf, since cake is also sort of a bready-thing, I call it a cake. I do so because the way I cook it, the glaze I apply throughout the baking process is added in thin layers periodically over the cooking time all over the surface.I also remove the pan after forming the meat to allow more surface area to be exposed.
I'm not a fan of marshmallows on sweet potatoes. Butter, brown sugar, and salt does it right as rain.
I would like to put this out there. As a person from the Southern part of the US, the thumbnail caught my attention with the chicken and waffles and that was the only reason I clicked on this video. But I was pleasantly surprised and loved the video and went through and watched some more videos. Now I am subscribed.
They completely forgot Elvis presley favorite. Fried peanut butter and banana sandwich.
Our version in Alabama includes mayonnaise too
Peanut butter, banana and honey is pretty good too☺️
First of all, most of these I actually have not tried as an American from the north east.
Second, one food that is less well known than the PB&J and is regional to where I grew up are "fluffernutters". It is like a pb&j but a marshmellow creme branded as "fluff" is used in place of the jelly.. Fluff was also often used instead of marshmallows in hot chocolate.
That right there was my childhood 😭
Fluffernutters sound alot like Amish Peanut Butter thinned down with either Honey, Corn syrup or Maple syrup-tastes like a gooey peanut butter fudge. I make it all the time......YUMMY! Believe it or not it goes GREAT on a sandwich with roasted turkey and Swiss cheese.
Fluffernutter!!!!! Best with soft bread, creamy smooth peanut butter and yes jam, perseveres or jelly. U.S. offers many different choices with all 3 ingredients 😀
My mom always gave me peanut butter and grape jelly, but I had a kid in school who's mom used to give him cream cheese and strawberry jam sandwiches. We swapped every time! My mom said we couldn't afford the cream cheese...heard peanut butter & banana slices were good too. Recently I started doing peanut butter blended with nutella...never did the version with the 'fluff'.
I grew up on flufanutter
Nutella and Fluff
Not really a popular thing here in America, but one of my teachers in elementary school used to talk about this sandwich he would make with lettuce, mayo, peanut butter and cheddar cheese. It sounds weird but I actually tried it and my life has never been the same since. It’s sooo good.
I’ll just say it: as a Texan who’s not adventurous but willing to try some stuff, HAGGIS RULES!!!! Last summer in Scotland, I had to try it so I could knock it off my “done it” list, and it was phenomenal. It’s rich and tasty, and simply delicious with just some pepper over the top of it. Wound up eating it 5-6 more times while we were there.
Both sides of my family are from Scotland and my great-grandmother would make haggis for dinner every Sunday and my mum actually ended up hating it, lol 😆 she said it would stink up the house. I have yet to try it......
I personally like it but I love nearly all food
Scotland Forever !
Then come on over to Western North Carolina and try some livermush. It's definitely an acquired taste but I grew up on it. I'm being facetious but it's either used as a sandwich meat or as a sub for bacon or sausage with eggs and grits.
Growing up in my family the one off menu items that all my friends always found weird, and that you should definitely give it a try is peanut butter and bacon on toast. So good.
I was gonna mention that....I grew up on that and it's awesome
Frog legs and rattle snake both have a chicken-like texture, but there's definitely an amphibian/reptile note in their flavor. I really like snails. The texture is kinda like steamed mussels n they have a "grassy" flavor. If you're having them in France, they're generally drowning in parsley and garlic butter and served w/ some bread to sop up all the drippings. 💕🍽️
Alligator is the same. Surprisingly mild flavor, though.
I have a recipe that I believe is primarily Pennsylvania Dutch. I live at the Mason Dixon line (the border between Pennsylvania & Maryland.) Southeastern corner of Pennsylvania.
The recipe consists of scrapple sliced, approximately 1/4 inch to 3/8 inch thick, fried crispy, but not hard.
The sliced scrapple is then served, topped with cottage cheese, which is then topped with apple butter.
Yum, yum!!
If you try grits DO NOT get “instant” ones.
In a pinch get the “quick” ones that take only a few minutes to cook on the stove, but by far the best are stone ground grits. These can be made from yellow, white or even blue corn. Cooking takes 30/45 minutes. These are the real thing, and only in the southern US!
Add butter, cheese and some (real) bacon on top! Yes, they are good with shrimp and also with fried catfish!!😮😊
Sweet potato casserole with melted marshmallows on top is one of my favorite desserts. It is delicious and must have during the holidays.
Sweet and salty often go together in America. Turkey and cranberry sauce, sweet potatoes as a side dish, and chicken with waffles and maple syrup. When KFC first opened they had honey on the tables. I still love it on chicken. Also, grits are similar to polenta.
Hot biscuits with butter and honey.
Polenta is a $30 plate of grits.
I hate peanut butter and jelly, but peanut butter and honey sandwiches are heavenly! Also, green chicken or better known as broccoli chicken casserole is my favorite dish, I’m not sure where it originated from or if it’s an American specific, but my great grandmother used to make it and it’s a meal that’s been passed down my family and a typical center dish during holidays!🥰
peanut butter and honey sandwiches are delicious.
Fluffernutter sammies are good too peanut butter and marshmallow fluff
From what I've tried, frog legs sauteed in white wine, butter and shallots is delicious. Escargot is a little like eating garlic flavored pencil erasers. And meatloaf, when done right, is amazing.
I grew up with hunters and fishers. We ate snapping turtle, frog legs, squirrel, rabbit, deer and catfish whenever it was in season and at game suppers where the community would get together and share what they had hunted during the different hunting seasons. Granted, you're not going to find wild game on the menu at very many restaurants. Except for catfish, that's pretty common, and pretty good.
Not a fan of turtle or frog legs, but the rest are good to me. I think the first two probably take more skill?
@@chriscornelius2518 Snapping turtles can be caught with a type of trap very similar to a trout line, a baited line of hooks that the turtle gets caught on without killing it and you check it every so often to see if you've got anything. Bringing the turtle in without losing any fingers is probably the hardest part. Frogs are gigged, a small two pronged spearhead on a long shaft. It's not hard to do, but you have to go out at night and be pretty quick and quiet to get them.
I love meatloaf, but I especially love leftover meatloaf. When it's been in the fridge overnight, you take a big piece of it and make a sandwich with it and that wonderful sliced white bread! Heaven! There was one dish that my father loved that most of the family considered weird. He would love to slice a ripe tomato up, put it in a bowl, and put chocolate pudding over it. Yeah, it's a wonder I wasn't scarred for life!
Love the meatloaf, but the tomato and chocolate sounds gross. I love a tomato sandwich with salt, black pepper, and Miracle Whip! Yum!!
@@elaineclemons6021 Fresh garden tomato sandwich still warm from being just picked from the vine is where it is at!
Frying the leftover meatloaf for the sandwich the next day is amazing. The butter makes a crispy outer shell and the melted cheese is the icing on the cake.
@@KittyDillion Yes, In a way I think it is better later because of the melding of flavors when it is reheated
One of my favorite school cafeteria lunches growing up was Potato Boats (bologna boats).
Bake bologna until the edges curl into a bowl shape.
Place a good size dollop of mashed potatoes in the center, top with grated cheddar cheese and place back in oven until cheese melts. Yum! (Texas)
If you guys haven't tried poutine yet I highly suggest it it's a super easy Canadian dish that you can literally make anywhere French fries with gravy and cheese curds (grated cheese works too)
I love it. I’m French Canadian
Our family meatloaf always had ground beef, chopped onion (sometimes green bell pepper) egg and crushed saltine crackers or bread crumbs. A combination of ketchup and brown sugar was poured over the top as a glaze. Delicious. The drippings were good on potatoes.
That sounds pretty standard (not the green bell bell pepper, which I think I would like) but that was close to what my mom made. My mom used to put an egg in the middle, a solid egg (which I hated) but it was there if you liked it. (Not the egg used as a binder).
I make a smoked meatloaf that drives my family nuts. They fight over it especially when I make my beans to go with it
I was recently in Nashville and had a spin on chicken & waffles at a restaurant called The Row - it was a giant slice of french toast topped with Nashville hot chicken, a fried egg, and maple syrup...it was FANTASTIC!
sounds delicious
I grew up in the northeast United States and I'm now transplanted to the southeast. Since I have been here, I have been schooled on grits. My first suggestion is, do not eat grits plain If too moist, plain grits remind me of wallpaper paste. I find it's all about what you mix it with. One of my specialty dishes now is Cajun Shrimp and Grits. For this, I mix the hot grits with butter and shredded cheddar cheese with a dash of salt and pepper. Then I top it with about six jumbo shrimp or prawns I have prepared Cajun style (the quick way to do this is to melt butter in a frying pan and season with cayenne powder mix it up good then drop in the shelled and deveined shrimp shuffling it about in the pan until they are covered with the butter and cayenne. Cook a few minutes per side until done. Be careful not to overcook. To serve, lay down a bed of grits place shrimp on top and I like to sprinkle some of the buttery cayenne sauce from the pan on top but that's optional.
I also make a mean meatloaf. In America, meatloaf, mashed potatoes and gravy, and a side of veggies is considered "comfort food" and is a great meal in the winter.
Americans have jam as well. We make a distinction between jam, which includes fruit pulp, and jelly, which is made with just the juice.
A quick mention to Atlanta, when I was about 8 yrs old a co-worker or my mother's had my mother, brother, and myself over for a 12 course authentic French meal. He was an architect that was born and raised in France, Maurice. He taught me his secret to the BEST fried potatoes, and one of the appetizers was snails or escargot. Keep in mind I was 8, and at the time I was a HUUUUGGGE Strawberry Shortcake fan (if you don't know who that is, all you need to know is her best friend was a snail named Escargot) so when I saw this on the menu I freaked out. Sadly I did what was taught and always try everything once, so I put it in my mouth, and Maurice noticed my face turn BEET RED and barely able to move it in my mouth. He looks at me and says, "the bathroom is that way!" I ran to the bathroom and spit it out and gave the rest to my brother. I thought you might find that story funny. I didn't have a sophisticated pallet back then. LOL
Have you ever tried stewed chicken feet?
@@troyrobertson88 I haven't, but I'll try (almost) anything once, when it comes to cultural dishes.
Have you tried pickled rope bologna?
@@paulbrickler Rope Bologna? Neh, too much fiber.
I grew up as a Boy Scout in Pennsylvania. While camping or out on hikes we never passed up an opportunity for a "local" meal. That meant hunting or snaring anything around or eating from the woods. I have to say that most of the fun was in the catching of the meal. Getting to eat rattlesnake just tasted better when it was a challenge to not get bitten by your evening meal. A midnight snack was much better when it was fun to catch the biggest bullfrogs after dark. (The legs really aren't small, some are larger than a typical chicken wing). We often had cray fish from streams or grubs from under logs for breakfast. Dinners were enhanced by carefully selected mushrooms and leafy salads. We made juice from Sumac and other berries.
If you think you might have a hard time trying something new. just try catching or harvesting it yourself. Its a great adventure and makes the meal more worthwhile.
Wow Doug! That was a tripp!!
II grew up on a farm in Michigan about 120 miles north of Grand Rapids in the 70's and 80's so yes, I know how to be self sufficient in winter but, I'm living in Oklahoma now and this heat is killer🥵
I was waiting for scrapple to come up... Pass!
I was always more of a peanut butter and honey guy myself. When the honey crystallizes underneath the peanut butter, it adds a nice sweet crunch to the salty smoothness.
Grits are basically polenta made from white corn. They have little flavor by themselves. For breakfast most people use salt, pepper, and butter to flavor them. They'll take on the flavor of anything one might care to add.
Sweet potato casserole is my favorite Thanksgiving Day dessert. Y’all can keep the pecan pies and the pumpkin pies, give me some sweet potato casserole! We don’t put marshmallows on the top of ours, though, just some brown sugar that gets crispy at the edges. 😋
Nobody comes to my house for Thanksgiving, so I do as I please. I get my Thanksgiving sweet potato fix by making a sweet potato custard -- a pie without crust, in other words. And that IS dessert. Stuffed clams, succotash, cornbread, cranberry relish, and sweet potato custard, washed down with a Chinotto (Italian not-too-sweet soda). I am very thankful for all of it.
Especially the succotash.
100% with you! The sweet potato’s are pretty much all I care about on thanksgiving anymore lol my father in law makes an extra pan just for me to bring home!
Both my parents worked for American Airlines. Due to this, I was able to try other cultures foods. Like escargot. It was a bit chewy but it was delicious with garlic butter sauce. I have also tried calamari. They took me to London, England; Paris, France and Narita, Japan. Before I met them I was a ward of the state of Texas. They adopted me at the age of 13. As such, I was fed salmon patties and meatloaf once a week at one of the shelters I lived in. I told them that I did not like either and my mother made meatloaf her way and I was astonished at the flavor. She took the hamburger meat and seasoned it shaped it into a loaf and then placed bacon on top as it hung there it flavored the loaf as it baked. I like to put diced onion in my meatloaf and my husband likes to put bell peppers (different colored ones) as well as onion and tomatoes in it.
My "secret" meatloaf ingredient was Campbell's Golden Mushroom soup. I liked my mum's meatloaf just fine, but when I switched out her Campbell's Tomato for Golden Mushroom it was like a small epiphany.
P.S. I love salmon, but whenever we'd have fishcakes (salmon+tuna), I had such a difficult time eating them that, eventually over the years, Mum would excuse me from eating them and tell me to go get a cold hotdog out of the fridge (which was more than OK by me).
Along with garlic salt, black pepper, chopped and butter - sauteed onions, and, a bit of my favorite ketchup, I normally put kinda - finely crushed saltines and eggs in my meatloaf as binders. I bake it til just done, drain most (not all) the fat off. Then, I mix more ketchup with some light brown sugar. I put that "glaze" on top of the loaf and return it to the oven for about 15 - 20 minutes. That's the way my Mamma always made it for our family as we were growing up, and, it is so delicious to me. A secret to a good - textured meatloaf, though, is to NOT overmix it all. If you do overmix it, it turns out to have a sort of sandy texture. Same goes for when you make burgers, too. Also, the regular 70/30 - not extra lean - ground beef is best for a moist meatloaf. Lean ground beef is good too. But, extra lean beef just doesn't have enough fat in it to make your meatloaf moist - or tasty - enough. Believe it or not, but, the fat does add lotsa flavor to your meatloaf and burgers. 😉
In the midwest many Gen x (latch key kids of the late 70's/80's) grew up making peanut butter and marshmallow creme sandwiches, Or apple and Miracle Whip sandwiches, or Tomato and Mayonnaise sandwiches, and we still eat them!
I live in Cincinnati Ohio. We have a dish called a 3 way. It's Cincinnati style chili (a meat sauce seasoned with cinnamon and cloves poured over spaghetti noodles with lots of cheddar cheese. You can add onions and/or beans to make it a 4-way or 5-way (onions and beans)
I love how with some reactions these days it allows you to reminisce along with us on older videos of trying different things! Love your family wish the best for you guys, thanks for all the videos!
Shrimp and grits are SO GOOD. Really unmissable.
My own weird combination comes from Mr. Rogers: Take a slice of American Cheese ("plastic cheese"), spread peanut butter on it, and wrap it around a banana (peeled, obviously). Such a great snack, especially for kids (I still eat it as an adult).
Another weird American food I love is Mayonnaise and banana sandwiches. It's also southern. Super tasty. I hope you try it!
Another southern sandwich I enjoy is peanut butter and mayonnaise sandwiches ... I also throw on a slice of cheese 😋
@@DucksFan541 I like pb and mayo with onions and pickles!
My grandmother loved peanut butter and maple syrup on toast. It's not bad but her mayo and maple syrup sandwich is just disgusting. I used to make mayo on toast as a kid
Hello to you in New Zealand. We are very welcoming and glad to have you visit our country. I live in a pretty area of southern California by the beach and we love learning about all our visitors. Hope you enjoy your travels! PS - I'm a big foodie like you. We have lots of good local specialities from all over the US so try!
My biscuits are made with both shortening and butter, with buttermilk and sour cream as the moistening agent. Gravy made with a roux made from the drippings from pork breakfast sausage and whole wheat flour, lightly salted, heavily peppered (coarse) and slurried with at least half &half if not full whipping cream. Breakfast of Champions y'all.
Chicken and Waffles was created in Harlem, New York. After the clubs closed in the morning, it was too late for fried chicken, but too early for breakfast. Since waffles are easy to make, they added the waffles with fried chicken which is also easy to cook up.
🤣😂🤣, Where u think the people in Harlem came from, u ignorant….yahoo! The SOUTH!🤣🤭😂
@ Duchess Lynette I am not saying your wrong, but it is so widespread and the history is vague, I would need some proof. Either way, they are great together.
Never knew that.
@@brianhums5056 Yeah I just looked it up. Apparently nobody’s entirely sure other than an early version made by the Pennsylvania Dutch. But that was very different than the ones we have now.
@@brianhums5056 Chicken and Waffles was invented in New York city so get over yourself
Sweet potato casserole is not sweet potatoes with melted marshmallows on top. That dish is called Candied Yams. Sweet potato casserole is mashed sweet potatoes with a caramelized pecan brittle crust on top. And both dishes are delicious
U can make sweet potatoes or yam with marshmallows... Sweet potato and yams r 2 completely different tubers
@@karyhanson4286 yes they are, but they taste almost identical. But that doesn't change the fact that sweet potato casserole, if seen in a cookbook from the 1900s does not include marshmallow, that's a different dish. The internet has messed up the names of so many traditional dishes
@@shawnvofficial depends on ur traditions and what region of the country u reside. Just cuz ur region does or does not, other regions may. Just cuz it's not ur tradition doesn't mean it doesn't exist 😁
@@karyhanson4286 I'm not referring to regional traditions. I'm referring to the countless national cookbooks that came out between 1940 and 2000. Just because everyone in your area calls a duck a goose, doesn't make them any less wrong
@@shawnvofficial in as many recipes u found that do not someone else can find as many that do...I don't particularly care for yams or sweet potatoes unless in fry form for some reason lol anyways by speaking in absolutes by saying every single national cookbook between these dates already kinda precludes u from having an honest discussion nor can u quantify that (have u read every single recipe on sweet potato casserole between those dates?) cuz ur right and everyone else is wrong lol to where I take a stance that everyone's experience is valid and can recognize how 2 people can both b right and wrong at the same time. I welcome ur opinion and I will not respond back about this issue so I may have the last word, it doesn't change anything
Jelly, Jam, and Preserves are three different products here.
Meatloaf is great. We’ve used different fillers, from bread, to Italian bread crumbs, to crackers, to oatmeal.
I do encourage you to try the escargot and frog legs when in France, or here in the States. The snails are generally cooked and smothered in a delicious garlic butter combo. Fried frog legs with tartar sauce is a simple, wonderful combo I have eaten since I was a child. My grandfather and I used to go out to catch the frogs, also known as "gigging", ( pronounced with hard R's; gig ging), and only ever ate the legs, never any other parts. Growing up on a big farm with a creek and also a marsh, we also ate turtle - usually as a soup (get every tiny piece of fat off the turtle or it will become sour), - along with ducks, geese, etc., etc. Very happy to see your family, especially the youngsters willing to be adventurous in so many ways. Well done, guys!
I laughed out loud when the boy said, “you can have it for lunch”. He’s soooo adorable!
You guys do so many food videos. I may have missed it but have you ever had a backwards day? Dinner for breakfast and breakfast for dinner. Lunch is always lunch but depending what you have for breakfast you might not be hungry by lunch time. I don't know why but eating breakfast foods for dinner is oddly satisfying. My go-to is pancakes or french toast for dinner. Usually on days when I don't have to go to work the next morning.
meatloaf: ground beef, shredded cheddar or texmex blend, one egg, cornmeal, tomato paste, salt, pepper, jalapenos, bake at 350 in a bread pan for 45 min (or so) sprinkle some more cheese on top after its done for garnish! don't bake it too dry, you won't even need ketchup.
we've gone through an elevation of PB&J sandwiches here in the US. try adding a little cayanne pepper (not too much) into your peanut butter and smear on one slice of bread (butter the other side first because you are going to grill this version). On the second slice smear strawberry jam on one side and butter on the other. Then add cooked crispy bacon on top of the jam side and slices of banana on the peanut butter side. next join both sides together and grill the sandwich in a pan as you would a grilled cheese sandwich. Folks call is a "Spicey Elvis". I call it divine! (Some folks put marshmallow fluff in it but it gets too sweet.)
Hi NZFamily, I'm sure when you get to the USA, your visit will definitely include New Orleans. There, you will be able to sample most of the unusual items such as the frog legs, escargot (snails), alligator tail, and possibly rattlesnake. You can find the most unusual cuisine in New Orleans. It's the mix of cultures there.😊 Thanks for another great video. --- Randy from Lawton, Oklahoma.
It’s like the capital of ‘shrimp and grits’ for lunch or dinner too.
Absolutely a must visit destination for foodies and folks interested in music, art, architecture, and culture in general.
Word of caution DO NOT GO IN FULL BLOWN SUMMER!!! Late May to Sept it is MISERABLE hot!
Gator is surprisingly good.
Murder capitol of the U.S. It's not safe to go here.
As an American... I tend to agree with Europe about Hershey's, Pop Tarts, and white bread. That being said... because they were all a part of my upbringing... every so often I get an irresistible craving for a Hershey's... or even the occasional Pop Tart.
Same here. Haven't eaten Pop Tarts or Hershey's chocolate in years. I'm a chocolate lover, but I don't think Hershey's is that great.
Grits is effectively a version of polenta, a Italian preparation of the same cornmeal
Root beer hasn’t been made from sassafras since 1960 when it banned from commercial products. I think many items on this list are exaggerated. The US is not the only country that uses grits, and I find the Hershey bar claim that boyfriends are told to go purchase it for girlfriends just plain odd because the candy is readily available everywhere and is not used as a gift item.
There's nothing scary about grits. It is just corn meal and has a mouth texture very similar to oatmeal. Alone, it is almost flavorless and so can be finished off in so many different ways depending on your mood. They're good for a savory meal with just butter and salt or, alternately melted cheese as two options. They're also great as a breakfast or sweet snack if you, instead, stir in some fruit-flavored jam or perhaps maple syrup. That being said, I personally prefer "hash brown" fried potatoes. Protip: Hash browns are similar to German potato pancakes. As such, they're great with grape jelly (jam) spread on them. People in restaurants look at me funny, but hey, they're awesome that way!
I'm from the deep south in Mississippi and I'm a texture guy and can't stand grits. Its the one southern food I can understand people not liking, especially because it's almost flavorless and the texture is like regurgitated baby barf
Hash browns are for egg yolks.
I don't think I've ever had them, without also having runny eggs, so next I'll have to set some aside for jelly. Unfortunately, I usually only have them during the rare restaurant breakfast, and most of them have cheap jelly and soggy hash browns. I probably don't want to experiment with perfectly crispy hash browns though.
@@psychs6720 I am from Mississippi also and I completely agree.
@@psychs6720 I’m Southern, but I do not like grits at all. I think its texture is more like Cream of Wheat, but I actually like Cream of Wheat and love oatmeal.
I had shrimp and grits at a restaurant once it was the best thing I've ever tasted!
We used to have a local restaurant known for their froglegs. I was suprised that the taste was fine. The problem was there just wasn't enough meat on them. Love you folks. Dave from Ohio
Thats from France.
@@thomasjones4570 Froglegs are a Southern thing too. You only eat the rear legs. skin em, roll in flour, season with a good cajun seasoniing and fry em up. Delicious!
@@1badsteed I know but the recipe came from France and that is why they are mostly only popular in states that were once French territory.
I grew up in Newfoundland Canada and it still remains one of my favorite foods: Cod Tongues. There's a story behind it: back in the early days of the province fishermen seldom had cash, the store owners would provide them a place for them and their families to stay but paid them in credit which they could use to buy food etc. (often at unfair rates) they would been given the tongues from the cod fish because store owners found them as worthless scraps and gotta do what you gotta do when you're hungry, turns out it delicious. 😋
Yes! As an American I would love to try some NZ foods!
I live in the Southern US, and chicken and waffles are here, but they are not offered in most restaurants, and most people do not eat it regularly. It's not like most people have it every day, or even once per week. As for grits, it's basically a type of polenta, or very similar to it. The biscuits and 'gravy' uses a white, thicker gravy than most dinner gravies, and has bits of sausage cooked in it for flavoring.