Born & raised in the South....never heard anyone say “Yee-Haw” in my 58 years of life. Also, if we had tried to eat our Cole slaw with our fingers, my mama would have had a “hissy fit” with us be being on the receiving end. We also used mayonnaise in our cole slaw. Living in eastern NC, our BBQ is more vinegar based - ex-husband’s family are the famed owners of The Skylight Inn for generations. Blessings to you all!
YEEEESSSSSS!!!!!! You don’t eat coleslaw with your fingers!!!! In Pennsylvania coleslaw is made with green cabbage and carrots, not whatever that guy made. Also, I cant remember does Memphis BBQ have a debt rub? For some reason I’m thinking that’s St. Louis BBQ but I could be wrong.
The brown sugar is more or less the same as demarara and probably more readily available; the creme fresh is more or less sour cream which is a popular substitution with chefs. Those I can forgive. But I've *never* seen anyone eat coleslaw with their hands! And they think *we* are the uncivilized (or should I say "uncivilised") ones!
I can’t figure out who I love more - Paul or Anna. Both! Love Michael and Anna’s little back-and-forths, while Paul is just a teddy bear :) both amazing chefs of course, and Michael is just the best host. Great series!
I'm chuckling to myself envisioning a couple of guys in Texas and Tennessee mopping sauce onto their brisket and pork ribs with sprigs of thyme. 🤣🤣🤣 Also, we DO NOT eat our cole slaw with our fingers! We do have some standards, ya know.
@@GavinsMarineMom If you looked at the clip again you'd notice that there's no forks or knives to be had around the area, so they just went "Sod it" and ate with their fingers. Nuthin' wrong with that. But the thyme or rosemary brush they used is an old trick from Tudor era times, when they did the same thing with basting fish, chickens, turkeys, racks of lamb and joints of beef with that dipped in melted butter to baste and enhance flavor.
@@janelle4455 yes, I did notice there were no utensils around. However, after watching multiple episodes of Royal Recipes I've never noticed a time when there weren't utensils available, even when cooking outdoors. This leads me to believe this was intentional. Interesting history in regards to brushing food with thyme. Thanks for that. I'm a born and bred Texan with Tennessee relatives, as well. I got a chuckle thinking of any of the male grillers (they're almost always male) being handed a sprig of thyme to "mop" the bbq sauce onto their pork ribs. The facial expression would most likely be 😶. Have a good day. 😊
As an American I find it funny to hear the hillbilly music in the background while they make BBQ ribs. Also not to mention the hilarious "YEE HAW" at the end.
As an American, I found the hillbilly music and the assumption that we eat cole slaw with our hands like a bunch of ill-mannered rubes to be both amusing and ignorant.
Honestly, I am addicted to this program. Ann and Paul are Amazing !!!! They are my favorite, I can watch them cooking non stop. Bravo chefs! I change my opinion of British people by just watching Royal Kitchen.Thank you, Michael, for a very interesting and educated show, that organically combined culinary with historical events, characters.
@@christianoliver3572 it does look like he does know what he’s doing with the pork, I wouldn’t really know, as a native Texan barbecue should only be done with beef 🤗😂
As an American I have NEVER eaten coleslaw with my hands or even BBQ ribs. Knife and fork make it so much more pleasant dining experience. And my fathers family is from the south and Kansas City, Missouri area. So growing up in Missouri we always had BBQ.
Everyone's up in arms about eating coleslaw with fingers (how to tell your if British visitors have watched this show? buy some slaw and *wait for it*) and yet no one seems too bothered with them using creme fraiche and not mayo. Especially when they use mayo so regularly with most other recipes. Puzzling.
I enjoy Paul's work in the kitchen and Michael's enthusiam for eating good food, throw in history (Fortnum and Mason's, the coronation dinner at the Savoy) and anecdotes- another excellent episode.Those ribs were done right, the salmon timbal elegant, every dish worth trying. Paul is right about thinking which wood goes with certain meats. i.e; pork smoked w/ cherry wood, maple with chicken. Favorites in our region: applewood for smoking bacon, chicken and sausages, hickory for bacon and jerky, mesquite for burgers, steaks and salmon, pear wood for cold-smoking cheeses-
Thanks God for this series, confinement was being unbearable and now it's fun, I just watch these videos nonstop and dream for better times to come to try some recipes.
I came across this recently. I have become addicted to this series. Just wish my MIL was alive to see these. She was a fan of Queen Elizabeth. Are these recipes available in book form
Shred half to one whole tart (peeled/cored/green) apple into the cole slaw. Perfect counterpoint to the sweet Memphis style flavor of the ribs. Whatever you do, vote 💙💙💙 Remember, remember the fifth of November
Too funny when the cupcake baker says "we always had a lot of fun making them" and her daughters look very somber. They either take their baking seriously, or they are bored with their mum making them do all these cooking demos. 😊
We dont eat slaw with our hands, if you were to serve slaw that way we'd be concerned with your sanity. IM from Tennessee, and we dont say yeehaw either, in fact we do wear shoes and use utensils.
As a southerner by birth & has lived all over (currently in EU), I may “give it a go” w/ the creme fraiche in coleslaw. Let the Brits make it their own with a thyme mop! With chefs, you never know when an American might do that fancy move too!
i missed the days we picked fresh salmons on the grasses at the end of the garden river at spawning season when they go up river and jump up to catch river side bugs and flying insects, the smoking room never stopped a while .......ah dear England
I was invited to a very elegant wedding in India. The men wore tuxedos and the ladies in beautiful gowns all in jewelled colors. Ruby, Jade, Amber etc. They went to the dining area and filled their plates. They came back to their seats and proceeded to eat their food with no cutlery. I was amazed as to what happened when a drop of food fell off their fingers to fall on that satin material and the grease stain. Learn something new everyday.
If the ribs are well seasoned with a rub and frequent basting as Paul did here, then there isn’t always a need for additional sauce - his seem quite ‘tear apart’ moist. If you want one then that’s another thing. (I always serve BBQ turkey wings with a sauce since they’re not cooked with a rub.)
I adore Chef Ainsworth, but good gracious, the only thing southern about that whole meal was the bourbon 😭. I think this calls for a “bless his heart” 😂
Chef Paul said the dressing was white wine vinegar, salt and pepper. Then when he drizzled it on the cress, he said olive oil. I’m guessing it had all those ingredients in the dressing.
Call me picky if you wish, but I have to object to the automatic association between Tennessee and bluegrass music. In Memphis you would be just as likely to hear blues and jazz as bluegrass!
One thing, if you do come to America, please don’t say Yeehah! We really don’t speak like that in Memphis or Texas. We’re more cultured than you think. I’m in Minnesota but family in the South & Texas. I grew up on the East Coast. Only tourist ever said that, Yeehah!
I always get a little confused when Paul says “add some pepperiness” when he puts olive oil on something. I’m not sure I’ve ever heard olive oil described as “peppery” am I missing something?
No one cooks ribs that way. The rub, the rosemary, the Weber. All wrong. One needs a proper smoker. There are grills for grilling, smokers for BBQ. And no one eats coleslaw with their hands. Yea Haw was offensive. BBQ done right is high art and takes serious skill and experience.
I wish I could tell them that it’s nit typical *American* fare that is sugared but *Southern* foods which rely on sugar- even meat. But don’t say that out loud or people will attack you for it. In culinary schools, and for educated palates, sugar is considered the lowest common denominator in cooking.
My mom made liver and onions. She would chop eight Vidalia onions and start to fry them and she would put 4-5 tablespoons of brown sugar to carelmalize them. When onions were done she set them aside and heated the pan to high and put the sliced liver in pan. No more than 5 minutes. Then added the onions back in to reheat. It was delicious! Of course our young friends would turn their nose up at the word liver. My mom is long gone but my childrenand now grandchildren Love liver and onions
I’m seeing Prince Harry eating cheesecake from Pennsylvania Amish & His brother fish, probably more English version than American in how it’s prepared.
Hola buenos días yo quiero ejercer él títulos de Nobleza qué es Caballero en su país y en el mío gracias por su atenciones saludos cordiales feliz día para todos ustedes.
Shrimp and prawns you said Down to size! Ah No! Too totally different crusteauns! Totally different flavours! Shrimp have a strong sweet flavour prawns are milder and tougher texture! I am not a chef but I know my seafood and Chef so should you?
Don't knock it till you try it. Always keep an open mind to try everything once. Mine was pork brains my husband introduced me to. It was mind over matter and now we fight over them So creamy!!!
Barbecue in any variety will require some advance notice...unless the Royals are willing to 'drop-in' and take their chances. Good times "GAR un TEED!"
As a former archivist, gloves can sometimes be clumsier and cause more damage. It really depends on the head archivist’s discretion and the fragility of the document. Freshly washed, and dried, hands can be used.
Born & raised in the South....never heard anyone say “Yee-Haw” in my 58 years of life. Also, if we had tried to eat our Cole slaw with our fingers, my mama would have had a “hissy fit” with us be being on the receiving end. We also used mayonnaise in our cole slaw. Living in eastern NC, our BBQ is more vinegar based - ex-husband’s family are the famed owners of The Skylight Inn for generations. Blessings to you all!
Being a Native Texan for all of my 58 years, I have heard "yee-haw!" many times. But it's usually done in jest 😊🇺🇲
Nothing beats eastern NC BBQ!
The liberties people take, not to speak of the assumptions!!!!!
Good to know. Keep well, thank you for clarifying.
YEEEESSSSSS!!!!!! You don’t eat coleslaw with your fingers!!!! In Pennsylvania coleslaw is made with green cabbage and carrots, not whatever that guy made. Also, I cant remember does Memphis BBQ have a debt rub? For some reason I’m thinking that’s St. Louis BBQ but I could be wrong.
As a Southerner, I gotta say authentically we would use brown sugar in the rub and mayonnaise in the cole slaw.
The brown sugar is more or less the same as demarara and probably more readily available; the creme fresh is more or less sour cream which is a popular substitution with chefs. Those I can forgive. But I've *never* seen anyone eat coleslaw with their hands! And they think *we* are the uncivilized (or should I say "uncivilised") ones!
The slaw looked kind of dry!!! Mayonnaise is needed!!!!
The way they culturally appropriated southern food got me crying 22:51
I JUST LOVE THIS SERIES WITH MICHAEL BUERK.
I’m 76 I sure wish I could wear something like that in my old age but there sure are fun to look at
I can’t figure out who I love more - Paul or Anna. Both! Love Michael and Anna’s little back-and-forths, while Paul is just a teddy bear :) both amazing chefs of course, and Michael is just the best host. Great series!
I agree - Great series! Soothing and inspiring at the same time. Love it!
I'm chuckling to myself envisioning a couple of guys in Texas and Tennessee mopping sauce onto their brisket and pork ribs with sprigs of thyme. 🤣🤣🤣 Also, we DO NOT eat our cole slaw with our fingers! We do have some standards, ya know.
HE wasnt talking about Americans eating with their fingers! He was talking about him because theres no cuttlery on hand!
@@howler9503 what?
@@GavinsMarineMom If you looked at the clip again you'd notice that there's no forks or knives to be had around the area, so they just went "Sod it" and ate with their fingers. Nuthin' wrong with that. But the thyme or rosemary brush they used is an old trick from Tudor era times, when they did the same thing with basting fish, chickens, turkeys, racks of lamb and joints of beef with that dipped in melted butter to baste and enhance flavor.
@@janelle4455 yes, I did notice there were no utensils around. However, after watching multiple episodes of Royal Recipes I've never noticed a time when there weren't utensils available, even when cooking outdoors. This leads me to believe this was intentional.
Interesting history in regards to brushing food with thyme. Thanks for that. I'm a born and bred Texan with Tennessee relatives, as well. I got a chuckle thinking of any of the male grillers (they're almost always male) being handed a sprig of thyme to "mop" the bbq sauce onto their pork ribs. The facial expression would most likely be 😶. Have a good day. 😊
@@GavinsMarineMom as a Tennessean myself, I agree with you. I'm from the country and always use a fork😉 Good thing he didn't fix the bbq beans. Lol
As an American I find it funny to hear the hillbilly music in the background while they make BBQ ribs. Also not to mention the hilarious "YEE HAW" at the end.
As an American, I found the hillbilly music and the assumption that we eat cole slaw with our hands like a bunch of ill-mannered rubes to be both amusing and ignorant.
@@GavinsMarineMom way more amusing
@@quinevere I actually think Paul was playing a bad trick on Michael when he told him to eat that slaw with his hands 😉
The "yee haw" had me dying lol
And no red solo cups to drink out of.😁 We have a lot to teach here.🇺🇸❤🇬🇧
Honestly, I am addicted to this program. Ann and Paul are Amazing !!!! They are my favorite, I can watch them cooking non stop. Bravo chefs! I change my opinion of British people by just watching Royal Kitchen.Thank you, Michael, for a very interesting and educated show, that organically combined culinary with historical events, characters.
FYI we do not eat coleslaw with our hands I still love the show💫❤💙❤
Well Tiff here in Texas we don't yell YEE HAW!! The chefs do seem to know what they are doing with pork barbecue though.
@@christianoliver3572 it does look like he does know what he’s doing with the pork, I wouldn’t really know, as a native Texan barbecue should only be done with beef 🤗😂
@@crazycatdragon Brisket baby!!! And down here in Corpus Christi barbacoa!!
@@christianoliver3572 Oh!!!! The key to my heart, brisket!!!!!!!💓💓💓
The cake cover in the far left hand side of the table is beautiful.
Also the egg holder with legs
I think it is a cheese dish
Here in the U.S., in the Ohio part of it anyway, we use a fork to eat cole slaw.
I'm pretty sure we all eat cole slaw in the US with a fork. That made me actually say, "What the....?!"
We eat it with a fork in GA as well, unless it's on a hot dog.😋
As an American I have NEVER eaten coleslaw with my hands or even BBQ ribs. Knife and fork make it so much more pleasant dining experience. And my fathers family is from the south and Kansas City, Missouri area. So growing up in Missouri we always had BBQ.
Burnt Ends? I hear in KC, those are the bomb!
(Oregon sadly, has no BBQ...or at least original BBQ contribution that I know of)
Everyone's up in arms about eating coleslaw with fingers (how to tell your if British visitors have watched this show? buy some slaw and *wait for it*) and yet no one seems too bothered with them using creme fraiche and not mayo. Especially when they use mayo so regularly with most other recipes. Puzzling.
I ate at The Rendezvous when I was in Memphis to tour Graceland. It was absolutely delicious.
I enjoy Paul's work in the kitchen and Michael's enthusiam for eating good food, throw in history (Fortnum and Mason's, the coronation dinner at the Savoy) and anecdotes- another excellent episode.Those ribs were done right, the salmon timbal elegant, every dish worth trying. Paul is right about thinking which wood goes with certain meats. i.e; pork smoked w/ cherry wood, maple with chicken. Favorites in our region: applewood for smoking bacon, chicken and sausages, hickory for bacon and jerky, mesquite for burgers, steaks and salmon, pear wood for cold-smoking cheeses-
I love pork ribs. Baby backs with sauce and Memphis with dry rub. Yum! And coleslaw is best on a pulled pork sandwhich.
Dang....I'm hungry now! Lol!
Thanks God for this series, confinement was being unbearable and now it's fun, I just watch these videos nonstop and dream for better times to come to try some recipes.
As an American Southerner, you got the ribs right, I would have used apple wood, though, the slaw- WRONG, and we do NOT say "YEE-HAW"😂
What gorgeous well behaved children! They are precious!
I came across this recently. I have become addicted to this series. Just wish my MIL was alive to see these. She was a fan of Queen Elizabeth.
Are these recipes available in book form
😂 Thank you. God bless you, as well! Lol! I may be an American, but I really love your channel.
Every pastry should come from the hands of little angels. ;-)
Everything I've watched that chef make looks absolutely delicious! Heaven on a plate lol. He seems so cheery and adorable too! 😍
Shred half to one whole tart (peeled/cored/green) apple into the cole slaw. Perfect counterpoint to the sweet Memphis style flavor of the ribs. Whatever you do, vote 💙💙💙 Remember, remember the fifth of November
Michael Buerk is a really simple and pleasant soul. 😊
Thanks for sharing
Wow, with the Patriotic stilettos.😉
The only fun any kids have with “mom” is eating the food she made. Love to the brunette darling.
Thank you for uploading all episodes!
I love the show and Michael, I wished he would pair the dishes with the wine.
As an American, y'all made my day 😊 Fantastic as always!
As an American, anything relating to monarchy should repulse you to your core.
@@louisxvii2137 why? It's fun for our republican souls.
Not so, fascinating
32:47 magic oven. When those cupcakes comes out all the blue and green folies has transformed to pink 🤣
I’m in Arizona and we do not eat coleslaw with our fingers we use a fork.
A Tom Collins is a fine drink and Michael just bulldozed over it to rave about the wretched margarita 😂😂
Basting with herbs. Great idea.
I'm from south Louisiana where bar-b-que is a real art
Love this channel ❤
Too funny when the cupcake baker says "we always had a lot of fun making them" and her daughters look very somber. They either take their baking seriously, or they are bored with their mum making them do all these cooking demos. 😊
It looks as if they were sent over from Central Casting.
We dont eat slaw with our hands, if you were to serve slaw that way we'd be concerned with your sanity. IM from Tennessee, and we dont say yeehaw either, in fact we do wear shoes and use utensils.
Here on the east coast we use a fork to eat cole slaw
As a southerner by birth & has lived all over (currently in EU), I may “give it a go” w/ the creme fraiche in coleslaw. Let the Brits make it their own with a thyme mop! With chefs, you never know when an American might do that fancy move too!
They make fun of us Americans, but they are drooling over the ribs.
We do ribs fall off the bone in Great Brittain. Prince Philip's favourite. Not Charles as he is dainty
i missed the days we picked fresh salmons on the grasses at the end of the garden river at spawning season when they go up river and jump up to catch river side bugs and flying insects, the smoking room never stopped a while .......ah dear England
I like how the chef said I'm just a pretty face
Nobody would ever serve coleslaw with no forks to eat it with.
Uh...we don't eat coleslaw with our fingers though....
I was invited to a very elegant wedding in India. The men wore tuxedos and the ladies in beautiful gowns all in jewelled colors. Ruby, Jade, Amber etc.
They went to the dining area and filled their plates. They came back to their seats and proceeded to eat their food with no cutlery. I was amazed as to what happened when a drop of food fell off their fingers to fall on that satin material and the grease stain. Learn something new everyday.
It is a crime to eat ribs without BBQ sauce
It’s actually a crime to eat it with
If the ribs are well seasoned with a rub and frequent basting as Paul did here, then there isn’t always a need for additional sauce - his seem quite ‘tear apart’ moist. If you want one then that’s another thing. (I always serve BBQ turkey wings with a sauce since they’re not cooked with a rub.)
American here, and coleslaw is NOT finger food! We aren't savages.
What piece is played in the beginning intro?
Where were the red solo cups at that BBQ?🤷♀️
Very interesting
Queen owns the Savoy doesn't she?
Another awesome video. A thing about the ribs. Remove the membrane on the underside before cooking.
I adore Chef Ainsworth, but good gracious, the only thing southern about that whole meal was the bourbon 😭. I think this calls for a “bless his heart” 😂
I love how they are like "how do those heathens in America eat coleslaw?"
"Like, everything else their fingers"
🤣🤣
I like to use mesquite wood in the grill. Just a tip.
Chef Paul said the dressing was white wine vinegar, salt and pepper. Then when he drizzled it on the cress, he said olive oil. I’m guessing it had all those ingredients in the dressing.
Bad luck making a signiture drink from a failed marriage.
Call me picky if you wish, but I have to object to the automatic association between Tennessee and bluegrass music. In Memphis you would be just as likely to hear blues and jazz as bluegrass!
One thing, if you do come to America, please don’t say Yeehah! We really don’t speak like that in Memphis or Texas. We’re more cultured than you think. I’m in Minnesota but family in the South & Texas. I grew up on the East Coast. Only tourist ever said that, Yeehah!
Right O, Guvner! 😂
I'm glad they don't send Michael to the various pubs and drinking establishments.
24:12 Damn that man is tall.
English people trying to act American (especially Southern American) is almost as funny as the other way around 😅
Perfekt aussehen Super
How to turn the clock of
I always get a little confused when Paul says “add some pepperiness” when he puts olive oil on something. I’m not sure I’ve ever heard olive oil described as “peppery” am I missing something?
Olive oil is bitter and has an "unpleasant" taste profile while being incredibly amazing aromatically
👍👍👍👍
Very few of these ingredients are used in our barbecue
The opening is too long
No one cooks ribs that way. The rub, the rosemary, the Weber. All wrong. One needs a proper smoker. There are grills for grilling, smokers for BBQ. And no one eats coleslaw with their hands. Yea Haw was offensive. BBQ done right is high art and takes serious skill and experience.
The shrimp on top of the first dish IS called shrimp, but it could just as easily have been called small worms....gross.
LoL😂😂
🙏
Love From Indonesia
@@z7070z* 🙏💙🇮🇩 Jakarta-Indonesia🇮🇩🤝🇬🇧🙏*
@@z7070z 🙏🤝🙏
@@z7070z 🙏
I wish I could tell them that it’s nit typical *American* fare that is sugared but *Southern* foods which rely on sugar- even meat. But don’t say that out loud or people will attack you for it. In culinary schools, and for educated palates, sugar is considered the lowest common denominator in cooking.
My mom made liver and onions.
She would chop eight Vidalia onions and start to fry them and she would put 4-5 tablespoons of brown sugar to carelmalize them.
When onions were done she set them aside and heated the pan to high and put the sliced liver in pan. No more than 5 minutes. Then added the onions back in to reheat. It was delicious! Of course our young friends would turn their nose up at the word liver. My mom is long gone but my childrenand now grandchildren Love liver and onions
Caviar is traditionally dispensed/served via a mother-of-pearl spoon. DO NOT USE STERLING SILVER OR SILVER PLATE!!
He’s using a disposable plastic spoon at Fortum & Mason. Modern chic! ;)
From the title, I was under the impression that vomiting and fornicating in the same hedge would play a vital role in this production.
🙏🤝🙏
Blinis? Blenyas in Lithuanian. Not to be confused with German potato pancakes.
Blinis are Russian.
I’m seeing Prince Harry eating cheesecake from Pennsylvania Amish & His brother fish, probably more English version than American in how it’s prepared.
The Amish do not make cheesecake.
☺🙇
I'msorry😢🙇💦✖️100
The rib bbq not quite there
Hickory wood, not cherry. Smh
❤🙏💐👑☝️🌠❣️🐉
Hola buenos días yo quiero ejercer él títulos de Nobleza qué es Caballero en su país y en el mío gracias por su atenciones saludos cordiales feliz día para todos ustedes.
How come they don't wash their hands
I thought the royals didn’t eat shrimp.
Be nice to compete against Michael.
Shrimp and prawns you said Down to size! Ah No! Too totally different crusteauns! Totally different flavours! Shrimp have a strong sweet flavour prawns are milder and tougher texture! I am not a chef but I know my seafood and Chef so should you?
So unnatural to see such little girls be so quiet.
Pena kue não é traduzido para várias ediomas do mundo principalmente o português do Brasil
Desta forma prefiro não ser assinante do canal
8:57... Raw fish = YUCK
Don't knock it till you try it.
Always keep an open mind to try everything once. Mine was pork brains my husband introduced me to. It was mind over matter and now we fight over them
So creamy!!!
Blinis? Aren’t those Russian pancakes?
I'm American and whoever told them that American's eat coleslaw with their hands was fucking with them. Who on Earth eats coleslaw without a utensil??
Rubes from Alabama.
possibly referring to bbq sandwiches with coleslaw on it. big southern thing.
Americans use bad language!
Americans use bad language!
Americans use bad language!
No one on america eats slaw like that!!! Wtf has he tricked you into!
want the bext most amasing ribs try beef and 100% lamb or veal
Barbecue in any variety will require some advance notice...unless the Royals are willing to 'drop-in' and take their chances. Good times "GAR un TEED!"
... try the catfish ;-).
Don't forget the blue skies and sunshine too!
"It's so special and so precious" then why does she not use gloves to protect the document ???
Right! I thought the same thing!
As a former archivist, gloves can sometimes be clumsier and cause more damage. It really depends on the head archivist’s discretion and the fragility of the document. Freshly washed, and dried, hands can be used.
something about this Michael Buerk is off guy cried like a little girl and did a jig over a hot rib...lol c'mon
Like really why slaw with yo hands
you need sugar to make coleslaw, and NOBODY eats cole slaw with their hands in the US...that is ridiculous