6 Food Dishes I Only Discovered After Moving to America
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- čas přidán 28. 07. 2024
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I was feeling really hungry, so here's a listicle of 6 food dishes that I hadn't heard of until I moved to the United States.
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That meatloaf looks nothing like the meatloaf I've eaten so far in my lifetime of living in the U.S.
Yeah, I've never seen meatloaf that looked like that. I don't even know what that is.
It looks uncooked to me.
@@wilsonj4705Hamloaf.
Same. That meat loaf was an imposter.
@@SuperMeglen we wrote the same thing about the same time. 👍
can we talk about the fact a British person called country gravy "quite spicy"?
Black pepper-if there’s enough of it-is spicy for me.
Mayo is spicy to our lovely brit friendboys! 😂 It has vinegar so more spicy than black pepper to them and their bland-ass tastes 🤣
The spices are black pepper and sausage!
@lotsofpie1 I mean, depending on the spiciness of the sausage you use (& the amount of that), it could be spicy. Personally, I'd prefer just more or less plain white gravy and have the sausage on the side, adding black pepper to taste, but everybody's different.
To me salt/pepper are the bare minimum seasoning needed. Growing up in a Mexican household I've ate lots of spicy and heavily seasoned food. To think you cannot even enjoy pepper is sad to me
Please issue an apology for putting that meat product in the video as a (mis)representation of meatloaf. And if that resembles the meatloaf you’ve been given, you were betrayed and *YOU* are owed an apology.
Hear hear! WTF *is* that abomination? Bologna loaf?! 🤮
The pic showed a Bavarian Leberkaese.
Lawrence, that is a ham loaf. It’s a processed lunch meat. As others have stated meat loaf is ground beef mixed with spices and binders then shaped into a loaf and baked.
Don't forget the Campbell's Golden Mushroom Soup! (My mum used Campbell's Tomato, but I just had to go and be different ...)
The meatloaf I grew up with wasn't even loaf shaped. It was cooked in a glass pie dish and a hole was left in the center instead of spreading it out evenly so that most of the fat could drain out of it while cooking. You avoid the glop in the center when taking slices out of it.
But yeah. Ground beef (or later we started making it with ground turkey instead) with some bread crumbs (or crushed up croutons since the product called bread crumbs is overpriced) and a sauce that was mostly ketchup mixed into it (ketchup, vinegar, spices, half the sauce that gets mixed up goes into the meat mix, half goes on top after it's in the pie dish).
Don't forget the Ketchup, couldn't believe my eyes when the images he was showing didn't have a glaze.
@@MuljoStpho 🤔you know that gives me the idea of cooking meatloaf in a Bundt cake pan so you can put Mashed Potatoes or Mac-and-Cheese in the middle
@jessesullivan4645 by God. It might be crazy enough to work!
That “meat loaf” in the pic shown is blasphemous! Why did they torture it?
I know, it looks nothing like the meatloaf I usually make!
I would do anything for love, but I won't eat that!
Pretty sure that was pimento loaf (a deli “meat”).
Of course. It's Brit meatloaf... spam w/o all the salt. Meatloaf is hamburger/bread, a few spices, and doused in catsup spiced to be similar to mild bbq sauce.
The meatloaf to me looks like a German meat dish called Leberkase
That is not meatloaf. Meatloaf is ground beef breadcrumbs eggs spices....
or oats instead of breadcrumbs. I mix ground pork sausage with my ground beef and also bell pepper, onion, egg, seasoning and homemade bbq sauce. Roast or bake some potatoes and carrots, sometimes rice instead of potatoes.
No idea what that was but you are correct, that ain't meatloaf!
Many different types of meatloaf in the U.S.
Or Corn Flake Crumbs (instead of breadcrumbs) and I like to add a touch of Ketchup.
@@lindadurst2290 idk man, if that picture is of a "meatloaf" then i guess you can say that Hawaii is the biggest "meatloaf" consumer in the us, because of spam.
You don't wrap the tortilla up to make a taco. If you wrap it up, it's a burrito. For a taco, you just fold the tortilla in half.
Someone needs to introduce Laurence to the Texan delicacy that is the fajita!
The term "chicken-fried" means "fried as if it were chicken". In other words, dipped in batter and fried. You can deep-fry, pan-fry or chicken-fry any meat. Basically, chicken-fried steak is weiner schnitzel, but use any meat you want. You can have chicken-fried steak, chicken-fried pork, even chicken-fried chicken.
or snickers
Some places (usually not in the South) call it "Country Fried Steak" to avoid confusion for the uninitiated.
So Americans would called Deep-Fried Mars Bars "chicken-fried Mars Bars" ?
@@oldcynic6964 It would probably depend on how/if the Mars bars were breaded (flour, vs corn meal).
Also, referring to something as "chicken-fried" tends to depend on cultural context. It's far more prevalent in Texas, and the American South, than in other parts of the US. Fried chicken originated in, and remains most popular in, the American South. Therefore, it remains a more relevant cultural reference point in those areas.
As an aside, Fried Snickers would tend to be more popular than Mars bars in those areas (not that they get eaten outside of yearly fairs even then).
I am over 60 and was raised in the hills of Tennessee. No one, net even the restaurants, called it "chicken-fried". It was always (always) called "country-fried steak". I was well into adulthood the first time i heard "chicken-fried" from some northerner and I had no idea what they were talking about. Chickens lay eggs. They don't fry steak. The name goes along with "country-style food" and "country-cookin".
2:34 I'm not sure what this is but it's not meatloaf.
It’s loafmeat
Spamloaf
Yeah, the meatloaf I'm familiar with is made with hamburger, onions, bread, and egg (as a binder), with a layer of ketchup on top.
@@Kanelle88 *ground meat, *bread crumbs
Whatever that picture was, I'll not be getting any sleep tonight...
My mother in law had a recipe for traditional meat loaf and I used it forever, with one exception, ground turkey. My kids loved it 😀!! It's a basic meat loaf and delicious! 😋
For those who don't know, it's called chicken fried because it is breaded and fried like chicken.
Thank you! I was wondering what the heck the connection to chicken was… 👍
I recently heard someone claim its cooked in chicken fat but that was new to old me
@@JenSell1626 No. Just as Lisa said. Like "French Fries" aren't "French", but are made with "frenched" or French-cut potatoes.
Ah, so it's chicken-fried rather than containing chicken. TIL, and I'm actually an American from the northeast!
The gravy is either a white gravy (milk) or chicken gravy
That... That was not a meatloaf...
If you're wondering why corn is an obsession in the USA, you might check out the book, Midwest Maize -- a history of corn and how it pretty much built the nation, but especially the Midwest. In fact, it was so associated with the culture here in North America, the British often made fun of our "yellow bread" -- and there was even an article published in London that the reason the British could tax tea is that we had to have tea to wash down the nasty food made from corn. (Benjamin Franklin sent an emphatic reply about the delights of corn-based foods.) Corn is a major part of the history of the nation.
In some parts of Europe, Spain in particular, maize, to use the technical term, is animal food, generally for pigs and chickens. That's also why a tortilla in Spain is nothing like a tortilla in Mexico.
@@howardsmith9342That’s interesting to me as a Spanish speaker because for myself and many I know who speak a Latin American style the words maíz and elote (sometimes choclo) interchangeable. I guess what you are describing is similar to saying field corn vs sweet corn.
@@anndeecosita3586 The official name of the plant is Zea mays, hence the name maize. Corn is an old English name for generic grain (it's used that way in the King James Bible), and the early settlers used the word for that weird yellow stuff the Indians were grinding up.
@@howardsmith9342 " Corn is an old English name for generic grain"
To further elaborate on this, there is historical use of the word 'corn' to refer to barley... which has survived in the term 'barleycorn'
@@kgoblin5084And "corn" in the sense of "maize" is a shortened form of "Indian corn," i.e., "the grain that Indians grow."
Someone show this man a picture of actual meatloaf.
i did. you could have also by doing a google image search and posting the link to the image
@@dirtrider88 lol links get autoflagged by youtubes comment moderation. no one sees them (or else you could post a virus link)
That is a meatloaf but it’s the Italian American deli version of a German dish.
@@mramisuzuki6962 It looks like Braunschweiger, which is a sausage. A meatloaf is a specific thing. We even differentiate hamloaf.
@@phrebh these style of lunch meats are basically a cross of mortadella and various German deli lunch meats.
Olive loaf and Head Cheese is a famous one too.
The mincemeat meatloaf he’s talking about is Dutch American version of the English version of the Italian version of cooked mincemeat.
Which is essentially a better versions of scrapple, made with better meat and breadcrumbs instead of chaff and “don’t ask”.
Not sure where you got that meatloaf pic. That looked like spam, not meatloaf.
Too chunky for spam. It actually looked reminiscent of some sort of coarse bologna loaf, or even head cheese...
In any case, it did look more like some sort of deli meat than a typical meatloaf...
that HAD to be AI, in no universe would a real human person think of that oppressive ham monolith as a meatloaf. There wasn't even any damn ketchup.
It looked like Head Cheese.
@@OldDood I thought it looked like hamloaf, something I haven't had since I was a kid.
Hamloaf definitely
Yes, we put gravy on biscuits, and when it's sausage gravy, it is GLORIOUS.
Here in Tokyo I actually have to make my sausage BY HAND just so I can make sausage gravy, which we eat with buttermilk biscuits, or I eat it with FRENCH FRIES. Which is gloriouser.
Isn’t SOS a cousin of biscuits and gravy?
@@88SCPossibly could be considered so. SOS is made with chipped beef which has less taste than sausage or bacon.
I'm only here to pile on to the massive dogpile of people begging Lawrence to find the memo about what meatloaf actually is.
What was shown as a meatloaf was closer to a terrine. Which, while technically is a loaf of meat, is closer to a French paté than an American meatloaf.
I was thinking much the same about it looking like a paté. The meatloaf my mom always made was just ground beef (same exact grade you'd buy for hamburger patties, preferably on the fattier side), with some minced onions tossed in, covered in a ketchup glaze and then oven-baked.
Looks like the pimento loaf my grandpa used to get for sandwiches.
Looks like Hogs Head Cheese or Souse.
If the picture represents what you’ve eaten thinking it’s meatloaf, then you haven’t really had meatloaf.
What you showed was a type of lunch meat like pickle loaf or olive loaf.
Find yourself a truck stop and get some real meatloaf: ground beef, onions, ketchup, Worcestershire, peppers, eggs, bread. Should look like a loaf the color of a hamburger.
Or watch “A Christmas Story”.
Real meatloaf is a staple comfort food.
Try bbq sauce, instead of ketchup, and Stovetop stuffing mix to level it up. (The sauce/ketchup/catsup is baked on top, if you didn't know.)
I’d describe meatloaf more as a burger patty in bread loaf shape, or a super large loaf shaped meatball.
Coarse grind, not like what was shown.
I would like to see Laurence make a meatloaf.
@@nottheoneyourelookingfor0504 closer to a meatball.
My question is how didn't he see an actual meatloaf when doing any of his research for meatloaf? I'm sure if I Google meatloaf right now all I'm going to get are pictures of actual meatloaf. Let me check. Yep. Except for the very top thing where they're trying to sell turkey loaf every picture was actual meatloaf. Most of it had beautiful ketchup smeared across the top! How did he do his research and not see that what he was showing is not meatloaf?
Chicken Fried Steak comes out of the Texas German community, and is descended from Weiner Shnitzel. It is made from plain cuts of beef rather than veal, and is beaten to death with a tenderizing hammer for about half an hour, then flipped over and beaten on the other side for another half hour until (as my late Dad said) you could read a newspaper through it. The "chicken fried" moniker is from the dipping in flour and frying as you would do fried chicken.
2:25 I don't know what that is but it isn't meatloaf. Meatloaf is traditionally made with either ground beef or "meatloaf mix" which is ground beef, pork, and veal(I use this to make my meatballs). And the ingredients are simple: ground meat, breadcrumbs, Worcestershire sauce, 1 egg, salt and pepper. What you top it with is your choice. Some top it with ketchup. We use a mixture of ketchup, mustard, and brown sugar. My ex-wife would cook it in a pot of spaghetti sauce.
I always think it's hilarious whenever a Brit finally encounters biscuits and gravy after years of hearing the name and imagining some sort of horrific plate of cookies in meat sauce and realizes it's actually delicious.
yeah there are several "Brit tries biscuits and gravy" reaction videos on YT that are quite funny. You see the initial skepticism and concern, but then as they start making the gravy and they start smelling it they're like "....oooh....um...ok....so yeah, this smells pretty good....hmmm" and you see the anticipation building. And then when they finally take that bite they're like "OK! I GET IT NOW! HOLY SHIT THIS IS DELICIOUS!!" and just dig in 🤣
Looks horrible, sounds worse, tastes amazingly good especially if it is a homemade (not packet) sausage gravy with noticeable bits of sausage.
@@RijackiTorment New Year's Day breakfast item at my house, with plenty of sausage...my kids no longer live at home, but they're all there on NYD for breakfast. Also a staple of roadtrip diner breakfasts. More than a couple times a year would kill me...
I've said it several times and I'll say it again. Biscuits and Gravy is just us skipping several steps of a meal. What it is is that time after you've finished your dinner and you grab a bread roll or piece of corn bread and you use it to sop up all the goodness left over on your plate (usually meat juice and gravy.) Biscuits and Gravy is us saying, "Hey, instead of having a whole meal and then being too full any only enjoying that little bit at the end, how about we just make that a meal?" and we did. It's skip the appetizers, veggies, fruits, main dish, sides, etc. and dinner in general and let's just put the "leftover" meaty gravy over dinner carbs. The concept is sound, it's just the vernacular that causes an issue.
@@RijackiTorment I don't think there's much wrong with the packet gravy as long as it's the start and not the entirety. Like if you just mix the packet and serve it; absolute blasphemy. But if you start it up and then start adding in sausage, your own spices, thicken it a bit. You know, put your own flair on it, it's fine in a pinch. Basically it's fine as an aid, but unacceptable as a crutch. It's one half of the meal and if you skimp on it, it's going to literally taste and be half-assed and everyone will be able to tell.
If you're curious why Lawrence called it "New England clam chowder", it's because there's another, less-served kind: Manhattan clam chowder, in which the broth is tomato-based rather than cream-based.
He showed pictures of both. He evidently missed the knock-down, drag-out fight between the Manhattan and New England cults over which is better.
Rhode Island clam chowder has a clear broth. Often "New England" means "Boston" because they are arrogant like that.
Also good
There are three types of clam chowder commonly found in New England:
The milk/cream based clam chowder; Manhattan style is a tomato broth based chowder; and a 'clear' broth chowder, which, IMHO, is the real test of a cook's ability.
The best broth chowders I've ever had were made by fishermen. It's real easy to mess up broth chowder turning out a bland, insipid product.
Much variation of preferences in the creamy clam chowder, some like it a thin consistency, others love it very thick.
Cream can be milk, half & half, evaporated milk, light cream.
Like baked beans, there are many variations in recipes for all chowders
And yet, the chowder shown at 0:53 is clearly Manhattan clam chowder, and not New England clam chowder.
One thing you'll never hear an American say: "My home county."
But I just discovered this channel and I'm a fan. Having traveled a lot around the world and having thoroughly enjoyed many new tastes, it's always enjoyable to see what a non-American thinks of our culinary tastes. We take great pride in our BBQ.
So true that I first read it as “my home country.” You literally never hear people talk about their “home county.”
Sir, that is not a meatloaf. That is in fact a loaf of meat. There’s a very large difference.
That wasn’t what normally comes to mind when someone says meatloaf. That first one was ham loaf normally classified as lunch meat, second one too. Meatloaf is ground beef, eggs and cracker crumbs with seasoning and ketchup, usually in and smeared on top.
(Some will also add chopped bits of onion and/or celery as well, adds moisture and roughage. I usually omit these though, maybe add garlic chunks cause I'm fancy like that. :)
everyone sit tight....I have to go make a sandwich.....be right back.
I like fried mushrooms &a finely grated carrot mixed into mine.
I use a bit of grated carrot or apple with egg and pork rind crumbs. Stretch a couple bacon strips on top.
At the end, remove the bacon, add a smear of spicy ketchup and broil till bubbly.
Don't overwork the mixture, as that can make it tough. And for God's sake, plenty of salt.
All this to keep it moist and tender. Season and spice as you like, of course. The ground beef take a lot of spices to stay flavorful, so don't be skimpy.
Funny how you give a specific recipe as if they need to contain crackers and ketchup. And you're not the only one in the comments with their "correct" version.
Americans put gravy on biscuits? Hell yeah we do, and it is glorious. Mexican food is to the US as Indian food is to England.
Chicken tikka masala is a British dish when they figured out what those spices were for!
He was surprised because in the UK "gravy" and "biscuits" means something different.
@@SidheKnight one schoolboy described it as looking like ‘a chopped-up ferret’
While his friend stole his glass of iced tea
@@SidheKnight Exactly, they think we are talking about brown gravy on cookie, which doesn't sound good to me either. It's a dialect issue most of the time.
Biscuits and gravy is wet flour on top of dry flour. And it's delicious.
A processed "loaf of meat" (like an olive loaf) you can buy at a deli. But "meatloaf" is a very different thing that people cook at home made of ground beef.
as someone who worked many years in food service and ran a few kitchens, I applaud you for trying new foods here... but also wanted to bring something up.... there is New England Clam Chowder which is the cream based, then there is Manhattan Clam Chowder which is a tomato base with far more veggies in it than potato and onion. there are many varieties of 'loaf' meats, many, and like the one you showed 1st, is actually more of a deli meat. True Meatloaf is a mixture of beef, egg, bread/cracker crumbs, onion, and sometimes ketchup.... this kid of meatloaf is usually served with either more ketchup or a brown gravy. meatloaf can also contain a mix of beef and pork/veal, or be made of venison (honestly delicious)
I'm glad to hear you are enjoying the food here, especially in the Midwest. I do wonder though, how did you manage on your 1st American Thanksgiving???
That meatloaf looked more like a cold cut than meatloaf
20 years ago, I took a British student to an ice cream shop, and one of the flavors was turtle. He said “They make it out of TUHTLES??” So I had to explain about turtles candy, which for those who don’t know are a small pile of pecans, with a topping of thick caramel, and then a topping of chocolate. They look a little like turtles, which is how they got the name.
And if it's from a fancy national brand that makes it in a factory, they might even make the candies in a turtle-shaped mold for the novelty value.
Which is ironic, given that I've always wanted to try traditional British turtle soup.
@@Swindle1984apparently the giant tortoise is so delicious that they couldn't get one back to London for the entomologists to study it and give it a proper scientific name because no matter how high they stacked them on the ship they'd all be eaten before they made it back to London. Plus they have some kind of "water" bladder so they were also a source of "clean" water which is just a bit difficult to find on the open ocean.
@@pjl22222 Entomologists study insects, why would they care about tortoises? lol
@@Swindle1984I meant taxonomist. Early morning with little sleep blamed
Whatever that was you showed is Not 'meatloaf'. Meatloaf is made with ground beef, some sort of breading, a raw egg as binder, various spices, and ketchup within and on top of it, sometimes topped with bacon and then baked in an oven. It's usually best on the second day. Best served with home made mashed potatoes on the side, also makes a great sandwich.
Chicken fried steak descends from German immigrants trying to recreate schnitzel without the correct ingredients, instead using a piece of beef that has been hammered flat with a meat tenderizer before breading and frying it. The name comes from it being deep fried in the style of breading and frying method as fried chicken. Chicken fried chicken (what a concept) is the same dish, but using chicken that has been hammered flat instead of beef. I assume to foreigners who aren't familiar with schnitzel and related dishes, this can be confusing, especially with the odd naming convention. You'll note that chicken fried steak is nearly always served with mashed potatoes, both because the same gravy is good on both and because, again, German immigrants introduced the meal, but it was originally German potato salad (which is NOTHING like American potato salad) that morphed over time into the modern mashed potatoes and gravy. I'm glad you enjoyed it; it's extremely popular in Texas, thanks to our large infusion of German immigrants in the 1800's, and is typically served with mashed potatoes as lunch/dinner or with eggs and Texas toast as breakfast.
Most of the American dishes that cause Brits discomfort are usually meals that came out of poverty or necessity. Things like biscuits and gravy were a way of stretching a meal to feed a large family as cheaply as possible. If you look back at our country's history, families typically were large and lived in rural areas, which ironically is a "recipe" for poverty. So we grew up eating these things like fried bologna, meat loaf, beans and weenies etc. out of necessity because they were cheap, filling and you feed a large family. We eat these things now because we grew up with them-they're our comfort food that reminds us of home and family. Were these necessarily gourmet or the best tasting? Absolutely not. They are simply a reminder of how and where we grew up. A Chinese philosopher once said, "What is patriotism except the memory of the foods we ate as children."
What the hell do you think most industrial and rural Brits were eating? 🤣🤣
A lot of the comfort foods that Brits like to eat were ration foods from the World Wars.
doesn't actually seem possible for biscuits and gravy to actually be disliked. they just legit think we're talking about cookies, it's bizarre . . . .I mean they know we don't call cookies biscuits, why would we suddenly do that in this one case hahahaha
@@nicolad8822 Oliver Twist taught us that Brits ate a lot of porridge, which if it's like oatmeal then mmm good stuff, add a little sugar & butter. Also goes great with biscuits.
What Philosopher was that? I like that quote.
Day-old meatloaf sandwiches are the best
Slices of cold meatloaf, sliced bread, lots of mayo, and extra ketchup with a glass of cold milk. That right there is my last meal. It's simple perfection.
I had one today and washed it down with a bottle of Moxie
Meatloaf Sammie's with spicy ketchup. Oh gawds....so good
@@Jedwbpm tell us you are from New England without telling us... Moxie is one of those things that is really regional, I think. Although, I have seen it sold in Cracker Barrel's stores :)
My dad loved those. I never quite took to them though.
My preferred method. Fresh, hot biscuits. Peeled in half. 1 pat of butter on each half. Then smother each half with 1 scoop each of sausage gravy. Finish off with a dash of fresh ground black pepper.
@@stevenwright6573 I agree, but the dash is to get a string to spin the grinder like a wooden top. 😁
That “meatloaf” is actually head cheese. Meatloaf is made from ground beef with possibly ground pork and sometimes ground turkey mixed with bread crumbs or saltines, bound together by adding raw egg and topped with ketchup thanks to baked.
Biscuits and gravy are a southern staple.
As is cornbread. My grandmother almost always had biscuits in the morning and a fresh pone of cornbread at dinner. Cut a big slice of cornbread, scald your hands and fingers as you crumble it into a bowl, then pour cold whole milk over it. Simple meal, but always delicious to me.
@@AurickLeruWith strawberries it is heavenly!
@@AurickLeru cornbread and chili was always the combo we had in kentucky. with the kind of super spicy and just a little bit too thin chili my family would make the cornbread soaking that up was perfect.
Can confirm. I live in Tennessee, close to North Carolina and I have heard of biscuits and gravy. Not that I would ever put gravy on biscuits (was raised in New England, to me biscuit demand sourwood honey). We do have good barbecue, especially the Western North Carolina style which is very popular in Asheville. If you’re ever in Asheville, North Carolina there is a barbecue place called the Three Pigs. It’s basically an institution from the 50s/60s. My parents and I love it so much, excellent pulled pork. Also as a New Englander I do enjoy a hearty cup of New England clam chowder on a chilly day (it does get cold in the eastern part of Tennessee especially if you go into the Smoky Mountains).
Exactly. Where did the Mid West crap come from?
The meat loaf shown in the video is not what most of us would call meat loaf, but rather perhaps ham loaf or pimento loaf.
Meat loaf is almost always darker, made of mid to high fat ground beef, mixed with actual bread or crackers to get the consistency of something between meat and bread, and usually glazed with ketchup and brown sugar, and often the mix contains onions, celery and carrots to taste.
Ham loaf is often eaten cold on sandwiches, for example, and is closer to spam in texture.
It's demento loaf
Yes!
Take out the carrots, add green peppers and spices, and you have my meatloaf. Of which I've had people that don't like meatloaf, eat it, and say it was pretty good.
Growing up we never used the ketchup glaze, but would stuff the meatloaf with onions and bell peppers then serve it with a nice freshly mashed potatoes. Now I am in the mood for some old fashion meatloaf while listening to Meatloaf.
Looks more Like a German Fleischkäse („meat cheese“) and usually is made with finely ground meat.
Spam is a loaf of meat, technically, but you’d never catch anyone calling it “meatloaf”, lol. There is also Pimento Loaf, which is kind of bologna with pimento-stuffed olives in it.
Lawrence what you showed as a meatloaf was actually more of a terrine. A terrine is made much like a Pate but less liver and more finely ground meat. Terrines are usually served chilled, much like pate with crackers. Meatloaf is always served hot, unless it is a left over on a sandwich.
Being a dyed-in-the-wool Yankee from Upstate NY, I was completely taken by surprise with "biscuits and gravy" when I was first introduced to it, back in the mid-'80s. I was in North Carolina, in the USAF. One of my pals was a local and one Friday evening he asked me if I wanted to ride with him to his parents place and have dinner. I readily agreed, being tired of fast food and the chow hall on base. He said, "She's making biscuits and gravy!" with such enthusiasm, I had to contain the fact that I had no idea what he was on about. I thought he was talking about dinner rolls, covered with a smooth beef gravy, as one puts on mashed potatoes. I thought to beg off, thinking his folks were rather poor, if that was the evening's menu. -Imagine my surprise when we got to his place. His mom was a legendary cook, and I was treated to the best biscuits and gravy that I am ever likely to taste. Everything was scratch-made. Even the sausage. My heart knew, instantly, that this is soldier's food, only fit for someone burning 10K calories a day, and not for some modern American young man in his 20s. I could tell it was bad for me the moment my mouth lit up and wanted me to pour the entire tureen of sausage-laden silky gravy into it. As we finished up, I realized we had a Northern version of this "delicacy": "SOS", or "Shit on a shingle", or, properly, "Creamed Chipped Beef on Toast". I grew up on that. No wonder I had a heart attack at 46. Sheesh. Thanks for dredging up those biscuits and gravy memories. I tried it many times since then, but it always falls short of the amazing culinary miracle my friend's mom pulled off that steamy summer night, so long ago.
Not sure about the AF but the Army serves a version of this at every breakfast colloquially known as 'shit on a shingle'
@@kevinrenn9123 Almost every Air Force base I've been to serves biscuits and gravy/SOS for breakfast every day, but some people might not know what it is.
I had no idea what it was until I went to basic training. Biscuits and gravy is a mostly southern dish. I also didn't know what grits were. It was a bit of culture shock when I joined the Army and got my first helping of S.o.S.
Bad for you? 😂 Jeez. Is everything considered bad for us now days?
I'm currently stationed at Seymour Johnson AFB in NC and don't worry, SOS is still served all over the AF
For those Brits confused about the chicken fried steak's name....It's also commonly called "Country fried steak". The "chicken" part comes from the fact that it is fried in the same manner as chicken is fried in the United States. Hence, "steak fried like chicken", or more simply, "chicken fried steak."
That's also where the absurd sounding term "chicken fried chicken" comes from. It's basically a chicken steak fried like chicken, or basically "chicken fried steak" but it's actual chicken.
Or put another way, it's chicken that has been fried using the traditional "chicken frying" technique.
Pedantry incoming: chicken fried steak is smothered in a cream gravy; country fried steak is usually smothered in a brown gravy.
And, the meat in general is beef, but it is usually a cut of beef that isn't typically cut into steaks, like top round. The meat is cubed or pounded flat to break up the fibers and make it more tender. It is basically a play on a German schnitzel, but with beef and fried chicken breading.
@@MailleGracetell me what absurd part of the country you live in so I know never to order "country" fried steak.
@@MailleGrace This is not a thing. Country fried steak is literally just an alternate name used for chicken fried steak to avoid having to explain what "chicken fried" means.
That's pressed ham loaf, my friend. It's a type of lunch meat and can sometimes be found in microwave dinners. Definitely not meatloaf.
America has "normal" gravy (the thin, brown sauce) that we tend to serve with turkey and other meats, and the white peppery gravy is more specifically called "sausage gravy"!
Here (southwest US) a lot of people just say "brown gravy" or "white gravy."
Somehow you entered the French internet and got a picture of a pate loaf of emulsion mince instead of coarse ground mince and poached over bake/smoke/roast
That's why i thought it was so strange in the video.
Taco was also a recording artist. He put on the Ritz in '83.
Taco is Japanese for octopus.
Keep that in mind when visiting Japan.
@@surlyogre1476 That's usually spelled "tako" in our alphabet though
@@bigmike9947 true i want to try takoyaki
Dressed up like a million dollar trooper, super duper
Love that song! It's on my phone. Somewhere there's an old animation of a frog singing it and dancing. (Now I have to go look it up.)
I am friends with a married couple , one is from Porta Rico - one is from Appalachia . The one from Porta Rico had a culture shock , when she discovered " bacon grease " on leftover green beans in the refrigerator . Bacon grease is used in a number of southern dishes . 😂
Puerto Rico
That's how my grandma always did green beans: with little bits of bacon and sauteed onion. Once you try it, you'll never want to eat them any other way!
Honestly, I'm still amazed someone would get clam chowder of all things at a mall.
I don't know why Lawrence used the more swiss german style of meatloaf. Most North American meatloaf is made with ground beef and finely minced onion an egg and breadcrumbs. Formed into a loaf shape and baked.
I'm of swiss german descent and I have a whole binder full of handwritten recipes by my grandmother's from 'the old country' and iv never seen meatloaf that looked like that. I'm gonna have to look into this now cuz u have me very curious.
And a little condensed milk
*Laurence
There is just variety in degree of mincing, some are baked in a form, some on a tray or stir fried, the next on the stove in a pan. This gives so many possible consistencies.
When it comes out light rosé, there just has been nitrit salt added, like on a Frankfurter. The simplest form of a meat loaf is a burger paddie. There is nothing added.
@ChickSage never
You haven't lived until you've eaten sausage gravy with homemade biscuits on a cold winter morning
Or heck any morning lol
Or in my case, July 5th when it was 101 degrees out...
YUCK
@@celiadonohue8338Bro its a top ten food of all time. You are just british and starved your taste buds
Hell Yeah!
If your meatloaf look like Mortadella it's just wrong.
“Sausage gravy is usually quite spicy”
Yep my dude is definitely British. 💀🤣😭
I’m surprised you didn’t mention that we have an entire day of the week dedicated to tacos, just, you know, to emphasize our obsession with them.
🌮Taco Tuesday🌮
I don't need a Tuesday to eat tacos
Eating a Quesabirra taco right now 😊
I'm Australian and was visiting L.A. I was standing outside a Cafe near Venice Beach and there was a A-Frame board advertising 'Taco Tuesday'. Some guy was walking by, saw the sign and started holding his head in despair saying 'Taco Tuesday! I forgot!' and kept walking but seemed extremely disappointed. Best tourist experience ever! That and when the Scientology people tried to drag my son and I to their centre! I love L.A.!
Taco Tuesday should be considered a religious Holiday.
he likely didn't want to get sued by Taco John's
Great video! I don't think the Meatloaf B-roll really showed what American Meatloaf usually looks like.
Yeah, those looked like ham loafs to me. Same concept but vastly different tastes.
Yeah that looked like bread shaped Spam
@@RainCheck797 Too chunky for spam. It actually looked reminiscent of some sort of coarse bologna loaf, or even head cheese...
In any case, it did look more like some sort of deli meat than an actual meatloaf...
When my parents made meatloaf, it was in a glass baking dish so no bread shape. But there are lots of ways to make it.
The taco B-roll also looks like schwarma or gyro.
Been living in the US all my life, 24 years, and only tried Biscuits and Gravy just last week.
It looked absolutely disgusting.
And damn was it amazing.
I remember when British bake off had a taco competition, two out of three north American countries were offended by it. The Americans were offended the mc's dressed like Mexicans; the Mexicans were offended tacos were pronounced taah-cos, and presented as an openface sandwich.
In order to sound fancy, we should start calling gravy "sausage infused bechemel." Lol
To be fair, for someone who's never tried American gravy, the term sausage infused bechamel sounds amazing!
@@MissingRaptor It is a much more accurate description of what the sauce is like. The spicy part is usually because there's a good amount of freshly ground black pepper thrown in it as well. The biscuits are also somewhat close to a croissant in texture, lots of fluffy and buttery layers. Really hits the spot as a breakfast item.
@@MissingRaptorYou brits act like thats the only gravy we have, when in reality its you brits stuck with the brown gravy. And no, dont call brown gravy british gravy, because we have it here too
@@Harrison944 I'm not British, I just have never had this "biscuits and gravy" gravy. I found the description interesting because it allowed me to envision the flavour better. Please do remember that the people who watch this channel aren't just limited to Americans and Brits.
@@SkeleTonHammer good to know! Thank you for expanding my knowledge 🙂
The reason Lawrence dubbed it "New England clam chowder" is since there is another, less common variety called Manhattan clam chowder, which has a tomato-based broth instead of a cream-based one.
A frigid winter morning's meal of sausage gravy and handmade biscuits is a must-have experience.
A tomato based broth is popular in Rhode Island as well. Probably stems from the large population of Italian-Americans. We also have fairly large Greek-American and Portugese-American populations as well.
There's also a "Hatteras clam chowder" that is more of a clear (clam-juice-based) broth, but it's pretty regional.
@@HanarMigaEnglish muffin with marmalade and cocoa
@@astrotterI haven't heard of this before, gonna have to look up a recipe, I love clam chowder
'Biscuits with gravy is profoundly frightening'. That sent me for about 5 minutes. As someone who tries to keep in touch with parts of my European heritage (such as understanding the different terms between items), I just love a Brit's first reaction to Biscuits and Gravy. The look of sheer horror is immensely entertaining.
Britain centuries ago: scours the globe in search of spices.
Local man today: First Briton to discover putting spices in your food.
Some one needs to introduce him to Grits, since he was on the corn rant!
With bacon, cheese and shrimp!
I love grits but have them so rarely.
@@thomasbeauchamp3781 or just butter and salt! but I like the way you are thinking!
I am convinced that grits will heal the sick and raise the dead.
Years ago I went to a sleep-away camp and I had grits with brown sugar.
It was tasty.
The people who made breakfast treated grits like a hot breakfast cereal.
When I told my father who's from the South, he was not thrilled.
He's used to having grits for lunch and dinner like potatoes.
Had a coworker from England here in the US. We took him out for tacos. He ate the spicy tacos and was vaporized.
😄😄
That’s a ham loaf, which I’ve never even seen in the United States, not a traditional meatloaf that you cook at home. 2:43
Request for sequels: please say whether or not you enjoy the food! (If you've gotten to try them, of course)
The fun thing about both Chicken Fried Steak and Meatloaf are both concoctions that came out of the Great Depression. Mixing in crackers, dry bread, eggs, tomatoes, and many other things to make meatloaf, was for the purpose of stretching a pound of ground beef as far as possible. Similarly, people found out you could take a small cheap steak, dip it in cheaper flour and oil, and make the cut larger. Some of the best food comes from the Great Depression.
A small, cheap, and usually tough steak. That's then hammered until it's as thin as can be.
Chicken fried steak is just a type of beef schnitzel and unsurprisingly was brought to the US in the 19th century by German immigrants.
Given that it's really just a massive meatball, meatloaf should be considered older than that.
I have a belief that every 'cultural food' was brought around during similar circumstances. Escargot, truffles, etc.
I mean, chicken fried steak is basically the same concept as schnitzel. It’s just dressed differently. I’m sure there was an element of cultural transfer involved.
My father was stationed at a naval air base in south Texas when I was ten (10) and there was a nice Mexican woman who lived two houses away who made tortillas in her back yard. Seriously, she had an outdoor stone bench and stone oven where she ground the corn and baked the tortillas. She generously gave one or two to the neighborhood children who showed up. There is nothing like a freshly baked tortilla.
what a lovely woman especially considering the hard work of it all
There used to be a Mission tortilla mini-factory in the Disney "California Adventure" park, and you could get tortillas fresh off the conveyor belt. Not as good as homemade, I know, but still warm and delicious. It's since been replaced by a Ghirardelli chocolate/ice-cream shop.
That "meatloaf" is complete nightmare fuel.
Man, best biscuits and gravy I had had big chunks of browned, spicy pork sausage caramelized in maple syrup before being added to the gravy. Top tier.
YA, We put gravy on biscuits, and mashed potatoes, and chicken fried steak and meat loaf to name just a few foods we put gravy on. And we are proud of it.
and brown gravy still exists here, we're just clever enough to understand the contextual difference
We even put gravy on French Fries
But definitely NOT cookies. So...
@@darkerbrother1 some creamed chipped beef over frozen waffle fries is so much better than it has any right to be (actually I'm kinda surprised shit on a shingle wasn't in this video come to think of it)
My great grandpa used to use the same plate for everything, so he'd even end up with gravy on {or more under} his pie, cake, cookies... My mom said it's how she knew his taste was finally gone because there was no other way to stomach that.
The picture you used for meatloaf is actually a picture of something else that you have never heard of called luncheon loaf. It's a old school sandwich meat that you can buy in some delis still.
He's in the Midwest - he should have known about already, along with things like pickle loaf and olive loaf.
@@MarkZickefoose actually I'm mistaken, that's not luncheon loaf, it's Dutch Loaf. It's been awhile since I had the deli job. ☺️
And yeah, you would think...
And it's very greasy, I despised slicing that stuff at the Deli !
Your comment that there are "more food courts than legal courts" is actually true in my hometown.
A cold meat dish that is compressed into a loaf is not actually what is referred to meatloaf except in narrow regions.
If every country was able to enjoy biscuits and gravy I think there would be world peace
Sadly biscuits and gravy are not halal.
@@asaenvolk Can't you replace the pork sausage with beef?
Jiffy cornbread with heaps of melting butter was a staple side dish in my childhood. Nothing like a steaming hot slice of cornbread right out of the oven so that the butter soaks into the cornbread.
I use Jiffy cornbread muffin mixes all the time.
@@NotKev2017 I havent picked up a box since I was a kid because I keep forgetting to but I always look fondly at the boxes when I walk past. Just not something ive bought in a long time.
I found a great cornbread recipe on CZcams. It uses the Jiffy brand but adds ingredients like vanilla, sour cream and brown sugar. When it comes out of the oven you pour honey butter over it. Divine. It's the only way I make mine now.
@@stevensanderson2817we always made Jiffy...biscuits when grandma didn't have time and corn bread. Last time I tried the corn bread out of nostalgia, they came out very dry
@@diwi1942 sounds good...
My Puerto Rican friends taught me to use the more finely ground meal and coconut milk. It doesn't raise as much, but it's delicious
My family calls it the carb bomb breakfast and it will send you back to bed so only served on weekends. It is delicious.
Sourdough bisquits covered with hot sausage gravy, scrambled eggs on the side. Don't expect to regain consciousness until after 11am.
Hahaha did he just refer to "Pearl Jam" as a food?! 😂
Biscuits & Gravy is the best thing ever invented! Clam Chowder is up there too. Oh man, chicken fried steak, corn bread! Damn, you are finding all the best ones.
You can keep your meatloaf though. The picture you showed isn't meatloaf, wtf? Sure it is a loaf of meat, but it isn't meatloaf.
Corn bread is, itself, somewhat polarizing.
Some like a sweetened corn bread, others prefert o leave out the sugar for a more savory crumb.
Of course, the proper place for corn bread is underneath blackeyed peas or collard greens, maybe a hearty soup, in any case with plenty of pot liquor (look it up, Yankees!), or, as noted, alongside chili or Brunswick Stew.
A slightly drier batter including onions and sometimes hot peppers and fried is called _hush puppies_ and is often served alongside fried fish..
Biscuit and gravy is so good I was quite shocked it wasn't at least a thing in the uk. Thought maybe we brought it along when we left.
i see your buiscuits and gravy and raise you chicken and waffles (both southern style and the original amish style)
@@winstonelston5743 I'll take the collard greens any day but you can have the blackeyed peas. Ack, tastes like sand.
Oh-six-forty.letting the elkhound out for the necessaries before I head to Donnies for biscuits and gravy topped with a couple of fried eggs, thenoff to the salt mines.
Fun fact: clam chowder became popular in the US during WW2 when rationing made fresh foods difficult to find but canned clams were readily available.
I think the "meatloaf" you showed is what we in Tennessee call "souse," pronounced like "house" with an "s," bits of meat and gristle left after processing the bigger cuts, pressed into a loaf or roll and baked until the gristle melts into gelatin. "Meatloaf" is ground beef mixed with bread crumbs and spices and sometimes eggs as a binder, usually topped with a ketchup-based glaze, baked in a bread pan or casserole dish.
You can get sausage gravy in a can here at most stores. Get one of those and a tube of biscuits and you have a cheap, easy meal for after work when you need a pick me up.
As a NZer, I was surprised that "meatloaf" is something I have had since the Fifties. You would think we followed the British colonial pattern, but in this case, what I remember is definitely as the USA people describe; coarse beef mince with chopped onion, egg, grated carrot, herbs, baked in a loaf tin in the oven. Also good sliced cold as a lunch dish, or for a sandwich.
Love leftover meatloaf.
@@timriehl1500well to be fair he would do anything for love... but he won't do that.
What he showed is nothing like American meatloaf. Ours typically has ground beef, onions, peppers, maybe celery or carrots, egg, and some kind of starchy binder like bread crumbs or oats. And of course it has salt, pepper, herbs too. But then it usually has a sauce, or gravy. Brown gravy is common but so is ketchup! Or a ketchup sauce with other stuff mixed in. My family always did half ketchup half barbecue sauce. As it bakes the sauce gets caramelized. It's not dignified by any means but it's hearty and all the add-ons really stretch the meat for a bigger family. With leftovers we do sandwiches but never cold, we griddle the slice first in a pan.
There are British versions.
@@nicolad8822 Thx, good to know.
New England clam chowder is probably one of the coziest meals you can eat on a cold winter's evening, feet up by the fire, sitting on a wing chair, and a nice wool blanket on your lap. No music, no TV, no phone, just the crackling of the fire and a hot bowl of soup. Absolute heaven!
Gumbo and Étouffée for me, but my dad was grew up in Rhode Island and Maryland for a bit before him and his family moved to Louisiana and loves Clam Chowder in general and as a result, so do I.
Chanterelle mushroom soup. In the Pacific Northwest.
I see your chowder and raise you chicken and dumplins. Doesn't hurt that the ingredients for it are dirt cheap to get in massive quantities. It makes me happy when nothin' (or, at times, no one) else can.
Pretty much any good soup is like that, IMO, but New England clam chowder is definitely on the list.
Clam Chowder is revolting.
Love your videos and am amazed at how you keep coming up with new ideas...
4:00. It's called chicken fried steak. The "Steak" is a gross flat hamburger. The 'chicken fried' part comes from the cooking technique used to cook it.
I have no idea where you got those pictures of meatloaf but, omigod! It looks like Spam! lol. Meatloaf is ground beef/pork mixed and shaped into a loaf and filled with whatever your mother put in it - or on it
1:26 Breakdown
*Bisque:* A cream-based soup blended to smooth liquid consistency; *Chowder:* A cream-based soup with chunky ingredients intact; *Minestrone:* A tomato-based soup of chunky ingredients
*New England clam chowder:* Clam chowder, period; *Manhattan clam chowder:* Not chowder, clam-and-tomato minestrone; *Rhode Island clam chowder:* Not chowder, clam soup (clear broth, purest clam taste); *Long Island clam chowder:* New England and Manhattan blended half n' half resulting in clam-and-tomato chowder.
White Sausage Gravy on Buiscuits is a major comfort food! A classic Southern breakfast. 👍
Being from Minnesota I never experienced biscuits and gravy until I joined the army and I love it. This was 30 years ago and someone told me it was brought back from England after WW2 were service members first got a taste of it. Now I come to find out it's not a British thing. Wow.
The image of that particular meatloaf you used, is alien to me. That looks nothing like meatloaf I've had my whole life. lol.
But it *does* look more like what I would imagine the term "meatloaf" to mean if I had never seen it before. 😂
Grits 4 brits
The breading and batter is the "Chicken" in Chicken Fried Steak. The same batter is used to fry chicken.
Yeah there's other chicken fried dishes like chicken fried pork chops, chicken fried catfish, etc. But chicken fried steak is by far the most popular.
@@jarvindriftwood country fried pork chops are so much better than the steak (imo) - I dunno why so many people sleep on those!!
@@DJMarcO138 So, very much, agree! My favorite pork chop is still dipped in egg, rolled in spiced corn flour and baked. It soaks up all that grease for an excellent (probably not heart smart) flavor. Any left over egg is mixed with the corn flour and served on the side. Just in case my heart doesn't feel the pain.
@@jarvindriftwood Never heard of chicken fried catfish but guessing it is much like Long John Silver's. I can walk right out 50 feet and dip my line into the rive for a catfish and dip it in some cornmeal to fry up a batch. Leftover cornmeal soon becomes hush puppies. Leave the tail on for a nice crunchy treat.
@@DJMarcO138 They're good but extra butter in the cream gravy. But gotta go with cubed steak.
As an American living in the South, I love cornbread! 🤤❤️
There's another CZcams video in which some British schoolboys and their schoolmaster are served some biscuits and gravy. Their initial skepticism ceases when they try it. The same group is served American fried chicken and sweet iced tea, and it's sheer heaven to them.
Chicken-fried steak is also commonly referred to as country-fried steak in many restaurants.
Shoddy restaurants maybe lol
I believe each has a different style of gravy if I'm not mistaken (which I might be).
The difference is whether it's white or brown gravy, respectively.
the way i make meatloaf is basically a giant meatball shaped to a loaf of bread, then finish it with a gravy / ketchup glaze
As an American who moved to the UK I was confused the first time I was served chili over rice without any cornbread. It’s not the same. Cornbread goes with chili served in a soup bowl not on a plate.
Biscuits N Gravy is one of the greatest things ever. Instantly make me think of when i used to spend the night at my grandparents growing up and my grandma would make it everytime for breakfast the next morning.
There are two kinds of Clam chowder. New England clam chowder is thick, creamy, and milky-white. Manhattan clam chowder is tomatoey, brothy, and clear. I like them both.
Three, actually. Rhode Island Clam Chowder is clear instead of red or white.
Only 1 of these is actually a Chowder as it is milk based and the Manhattan is technically a Bisque as it is tomato based. As for the rarely heard of Rhode Island which is clams in broth.
@@wilsoncrunch1330 Rhode Island's version is quite common near where I am on South coast Massachusetts.
I grew up in New England (Connecticut) and my mother would make clam chowder and stuffed claims when we went claming. I preferred the Manhattan style.
Have you had shrimp or crawfish ettouffee? Do that now! if you haven’t already.
Jambalaya and gumbo are also a must
I don't think he's trued many southern dishes yet. Just chili, biscuits and gravy... Idk
Etouffee is wondrous!
Cain't find a good one in St.Louis😑. I try.
@spacehonky6315 Broadway Oyster Bar does ok. I haven't tried Sister Cities yet. But like most things, homemade is best.😊
"And in everything, you have corn syrup." Just--the delivery of this. 😂🤣😂
2:08 actually, I would not be surprised if that is correct. In the average US town, there might be 1 courthouse, but if there is, there will almost certainly be at least 1 mall, and the mall will have at least 1 food court. some towns have multiple malls, and some malls have multiple food courts, but no towns have 2 court houses. So the number of food courts definitely higher than the number of law courts.