AUSTRALIAN REACTS TO AMERICAN ICONIC FOOD FROM EVERY STATE

G'day guys, today we are reacting to The Most Iconic Food In Every State. This was very interesting, some food looked great...some less so. But it was fun to watch. Let me know if you think they missed some food from your state.
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[@cindyfoster3586]

Oklahoma here: White gravy is made the same way as brown gravy, but the flour is not browned and milk is used instead of broth. It's absolutely amazing and is great on top of a chicken fried steak or biscuits! You definitely need to try it!

[@brittywren2877]

Hey fellow Oklahomie was coming to say this lol. Brown and country gravy have separate jobs 🤣🤣

[@StephanieStarfall]

im from texas and i definitely love gravy, both brown and white. they are both good in their own way and are used for different things. When i go to a restaurant... if i get a chicken tenders basket with fries and texas toast, i usually ask for a side of white gravy for dunking my tenders, fries, toast .. literally everything in. white gravy is definitely thicker and more rib-stickingly filling.

[@VENOMS_WRAITH]

White gravy is the best gravy.

[@Reno_Slim]

If you don't make at least a blonde roux first, white gravy tastes terrible.

[@christophernathanandwifesa6566]

I think it's funny that the food Oklahoma is known for is from Texas. I guess if you can't beat them you just steal from them Haha

[@datmanydocris]

“What the hell is old bay?” Every single person living on the east coast of the US just felt a shot to the heart.

[@PatrolNation]

Lol....yeah....oops.

[@bryansproles2879]

I'm from New Orleans, and I had never heard of Old Bay either. We typically use Zatarain's or Tony Chacherie's (pronounced "Sasheries") for most dishes.

[@Cybrludite]

New Orleanian with family on the Eastern Shore of Virginia. Old Bay is mellower than the crab boils we use down here. Ours smell "brighter" than Old Bay, if that helps at all. (Despite my home town & ancestry, I'm not a fan of seafood, and don't use either regularly enough to keep them on hand, so I'm going from somewhat distant memory here...) I'd guestimate that Old Bay has more salt, and Louisiana crab boils use hotter peppers.

[@jasonlowe3350]

@@bryansproles2879 thats surprising, The Lady that told me about it was from Monroe,LA.

[@majesticeagle191]

Yeah it's not the whole east coast Louisiana makes way more flavorful and spicy seasonings you can't beat Tony chacheries it can be used on anything

[@L_mattox]

"Catfish are a pest in Australia". Well, grab the boats and fishing poles! We Americans should be able to find a few chefs from the Mississippi River Delta area, to teach you guys how to prepare them! That's how people in Florida are handling invasive fish species, catch em and eat em.

[@PopsieLouisiana59]

Fried up a mess of catfish tonight.

[@MGmirkin]

Also, there's like a million different species of catfish, some more of "pests" than others, and some downright invasive / damaging to local ecosystems. So, yeah...

[@newgrl]

The US has brown gravies, generally made from the drippings and left over liquids from whatever meat you were cooking. They're generally made by adding a roux to a stock. But we also do cream gravies especially sausage and bacon gravies. For them, you just add a tablespoon or two of flour to the fat left over from cooking breakfast sausage or smoked streaky bacon and cook it off for a few minutes to get rid of that "I'm FLOUR bitches" flavor, then add milk until desired thickness. Spice it up with plenty of salt and black pepper and ta-da, cream gravy. It goes on biscuits, chicken fried (chicken, pork, beef), or wherever you feel like you need a bit of sauce on something. Cream gravies are simple and tasty.

[@ShinKyuubi]

Amen on that, my grandma made it with every breakfast that had biscuits, she also made red eye gravy. She also preferred to use canned evaporated milk when making it, since it can be kept in a cabinet at room temp, it was quicker to use for her than regular milk from the fridge.

[@newgrl]

@@ShinKyuubi My mother had a restaurant in a Lake resort town for a few years and she always made her cream gravies with Evaporated milk. It's a bit creamier than regular milk in recipes and it holds up better for long periods of time (like a 4-5 or so hour breakfast rush) without turning into wallpaper paste. I like to use Evap milk in my béchamel sauce when I make Mac and Cheese for the same reasons.

[@bobbimccain2385]

@@ShinKyuubi my mom made her gravy from half pet evaporated can milk and half whole milk, YUM.. miss you mom!

[@richardryan3397]

We eat white and brown gravy. Both are great if prepared properly.

[@Vann-no2qw]

Don't forget about Red Eye gravy

[@vladt876]

I did not grow up in the Southern US (I grew up in Southern California), so I too was hesitant about "white gravy." Then, I ate an authentic chicken fried steak meal..... When cooked the right way, it is glorious. If ever in the states, give this combo with white gravy a chance. You won't regret it

[@tristenparish2783]

I grew up in Washington and was raised on gravy, i love to this day.

[@bryansproles2879]

I'm from New Orleans, so I grew up on chicken/country fried steak with white gravy. It's amazing when seasoned properly, but terrible if not seasoned.

[@dalehammers4425]

I am a California native, lived there for 42 years, and I dont understand why people make claims Californians dont know about white gravy... I grew up on it.

[@Bathtub_Toaster]

​@@bryansproles2879 That describes almost any food.

[@debbieblake2708]

Texas here.... and we love the chicken fried steaks and white gravy too. But biscuits and gravy is to die for. Crumble up pan sausage and brown, then make gravy... adding milk instead of water ( or other liquid)... sooooo. Good!

[@christophernathanandwifesa6566]

Don't you love how Oklahoma best food is from Texas. Chicken fried steak from Tomball Texas. But because Oklahoma has no real food I guess it's ok Haha

[@stevenguerra1626]

Texan here: Texas... yeah.

[@sherrygriffin9927]

Give the white gravy a chance. Good white gravy is either flavored with pork grease or the really good stuff with crumbled sausage for breakfast! We also have brown gravy, chicken or turkey gravy, au jus as well as tomato gravy - which is either spaghetti sauce or served over fried liver. Yes, it's a southern thing and it's wonderful. But, now i live in Texas and our barbecue and brisket ROCKS! Come see us and we'll ease over to Tennessee for a David Phelps Barn Bash!

[@pacificcoastpiper3949]

Mine also has a healthy amount of black pepper

[@nyborg6425]

@@pacificcoastpiper3949 Pepper is a must!

[@sharrongrant6240]

I'm from Texas and love white gravy...you need to try it!!

[@momD612]

Sherry, I'm from TN but in TX temporarily with family. Even 1100 miles difference but white gravy, peppered white gravy, is a must! Sausage gravy, yum!! But the onion or mushroom brown gravy rocks. It depends on what it's put on for sure. Also, being from n GA/s. TN, Texas isn't very familiar with a low country boil. Guess I'll have to whip one up! 🤪

[@yeshuabride-sherry3025]

@@momD612 You go girl! Low country boil is good food!

[@diggie_b7888]

I grew up in Michigan (fudge), and lived in Ohio (buckeye), California (avocado), and Washington (coffee). I think this is more a list of what each state is famous for rather than what is considered favorite, although I'm sure there is overlap. We never seemed to get fudge in Michigan unless we were on holiday camping in the north part of the state, very commonly referred to as "Up North" by everyone in southern Michigan. Fudge is so popular with visitors up north, that the locals refer to tourists as 'fudgies'. Detroit style pizza is really picking up in popularity across the US so that could overtake fudge for what food Michigan is known for. Smaller, angle-sided rectangular pan which allows for crispy cheese on the edge of every slice! For Ohio I had never heard of that buckeye treat until recently but it sounds amazing. California is avocado all the way. First place I ever had avocado and it took a long time before I started to like it, thanks to guacamole. Washington is the birthplace of Starbucks and we do love our coffee. For actual food I think salmon would be right up there in popularity. Our oysters are amazing.

[@harrystinefelt8765]

Same with Maryland. Yes we love the Maryland blue crab but offer a Marylander a choice between that and a pit beef sandwich (that's Maryland/Baltimore style BBQ-yeah it's a thing and usually left out of the BBQ categories) and the pit beef will win hands down.

[@GreenSargent]

Alaskan here. I can definitely confirm salmon is HUGE here. I’ve tried salmon from other parts of the world and Alaska definitely has the best. One of the distilleries makes a smoked salmon vodka. Terrible for shots but mix it with their ghost pepper vodka and you’ve got the beginning of an awesome Bloody Mary.

[@rileystone6789]

I understand the initial thoughts on white gravy. When you come over give it a shot though, I didn't eat it until I was an adult because it didn't look good but it's easy and cheap to make and very good.

[@steviegarza1166]

Biscuits and white gravy mmmmmmmmm🤤🤤

[@rowdy7480]

@@steviegarza1166 My favorite, with lots of pepper! Gonna make it for dinner!

[@jonathonfrazier6622]

How can you hate white gravy?

[@ShinKyuubi]

@@jonathonfrazier6622 Be from the west coast that's how...went there one year a couple years ago and the hotel breakfast had mushroom cream gravy for their breakfast menu and it just said "Gravy"....uuugh...

[@jonathonfrazier6622]

@@ShinKyuubi you mean the West Coast doesnt like White Gravy?

[@newgrl]

1:58 - "Let me know what the white sauce is" - Alabama White or Alabama BBQ Sauce. It generally can only be found in and around the state of Alabama, but can be made at home. You can find many many recipes for it online, but it's a mayonnaise based horseradish sauce with apple cider vinegar, a bit of mustard and some spices.

[@jasongivens6749]

Horseradish is optional. The original recipe is mayonnaise, corn syrup, vinegar, salt and pepper. Then flourish as your taste buds desire.

[@coldcoma]

Don't just say "no" to the white gravy when you have no clue what it is or why its that color. We do have regular gravy in the US, white gravy is reserved for basically two dishes, Biscuits and Gravy or Chicken Fried Steak which is a thin steak fried in the manner of Fried Chicken. The white gravy is also known as sausage gravy and its made of sausage drippings and heavy cream.

[@jackienunya8002]

in the south they are big on gravy, you have regular brown gravy, chicken gravy, pork gravy, mushroom gravy, white gravy ( milk gravy with salt and pepper and if you eat it at breakfast, sausage pieces) , red eye gravy (ham drippings mixed with strong! coffee) and chocolate gravy, which i don't like but some people love lol. red eye is best with grits smothered in butter.

[@markschmid7588]

COUNTRY ham for real red eye! Sugar cured would be horrible. :)

[@petemoss8245]

Good call......Use everything you can to stretch till the next meal.

[@CKenyon58]

One of the best things to make with country gravy (aka white gravy) is biscuits and gravy, which is browned country sausage put into the country gravy and poured over homemade biscuits. It's quick and easy and make a really good breakfast on weekends

[@rowdy7480]

My dinner tonight along with scrambled eggs and bacon!

[@CKenyon58]

@@rowdy7480 can't go wrong with that, and breakfast for dinner is the best.

[@rowdy7480]

@@CKenyon58 isn't it?! I thoroughly enjoyed it!

[@robertwalker7454]

How about Mash Potatoes

[@parrychapman7703]

50 year old guy from Alabama here. Born and raised. The Alabama white sauce is a white bar-b-que sauce invented at Gibson's Bar-b-Que in Decatur, AL. The original sauce was a mixture of mayonnaise, apple cider vinegar, salt, and pepper. As the video said, it is primarily used over smoked or grilled chicken. As knowledge of the sauce became public and its use spread throughout northern Alabama, the sauce began to take on different variations depending on the cook. Some put horseradish in the sauce for it to have a little bite. Others put peppers such as cayenne or jalapeno in it for the bite. Heck, there are even some versions with lemon juice and some with Worchestershire sauce. Regardless of the variation, they all stick to the original sauce recipe as the base. One reason white sauce is loved so much is that it doesn't just sit on the meat. It tends to permeate the meat and inject tons of flavor into the dish. In head-to-head taste tests, Alabama white sauce has been known to beat out traditional red sauces.

[@SMATF5]

I've never heard of it before, but it sounds really good.

[@danielcody7568]

We do have brown gravy in the US, it’s typically served with roast meats like beef or poultry. White gravy is usually eaten with fried foods. You’ve probably had white gravy before, at least in a basic form. White gravy, aka sawmill or sausage gravy, is basically just a bechamel sauce. You make a roux out of fat and flour, then add milk and seasoning, and cook and stir till it’s thickened. Sausage gravy is used on the famous biscuits and gravy dish. You brown crumbled breakfast sausage, rendering out the fat, then use that fat to make your roux (keeping the sausage in). Season with salt and plenty of black pepper, and ladle it over some hot, fresh, fluffy biscuits.

[@chaost4544]

Fried Catfish with hot sauce is amazing. It's more of a meaty fish with barely any fishy taste.

[@musicluvr70]

Catfish is my favorite fish.

[@char2845]

Don’t knock the white gravy until you’ve had it!!! It is amazingly great! Loved this review! 😂👏👏👏❣️

[@toodlescae]

Gravy in US: Au Jus - real thin for dipping Au Jus/French Dip sandwiches in Brown Gravy: for beef dishes like roast Also for Steak Gravy which is cubes of round steak in the gravy and served with mashed potatoes or rice. Pork Gravy - obviously for dishes like pork roast, pork loin or pork chops Chicken Gravy Turkey Gravy Tomato Gravy - I make a dish called tomato pork chops or Swiss Steak with it. Onion gravy Herb gravy White/Country gravy - used on meats fried like fried chicken. Usually beef or pork cutlets. Also used for breakfast gravies on biscuits like sausage gravy or chipped beef gravy. (It's simply flour and milk added to sausage grease or butter without browning the flour or adding stock.) Red Eye Gravy is made with coffee We have a multitude of different gravies here in the US.

[@moefeaux1442]

In Louisiana we're known for many good foods such as poor boys, seafood boils, beignets (pronounced ben-yeahs), jambalaya, Bananas Foster and Popeye's chicken to name a few besides just gumbo.

[@dangdang4334]

Pretty sure it's Ben-Yays

[@bryansproles2879]

I grew up in and still live in New Orleans, and I've never had gumbo with whole ears of corn in it like that. But yeah, Jambalaya, crawfish (or shrimp) étouffee, red beans and rice, mufalettas, snowballs, king cakes...it's all great :)

[@majesticeagle191]

this is just a mess it's po boys not poor boys wtf is that?

[@RCShadow]

Louisiana Bananas Foster is just excellent. While visiting New Orleans, we went to a retaurant called "The Torch". Just like the name implies, all things made with a blow torch even the Bananas Foster. It did have a slight torch taste to it though but good.

[@LoveToRead8]

This video isn't necessarily what is each states favorite food, but it's iconic food. Which is why coffee & potatoes in general made it on the list.

[@petemoss8245]

That is more precise. Some of these are just stereotypes from non natives

[@harrystinefelt8765]

I'm with you on the iconic food track, but is coffee a food? Is cereal a soup? Is a hotdog a sandwich?

[@harrystinefelt8765]

@@petemoss8245 Are you still doing your radio show with Les Humid? if you know you know

[@LoveToRead8]

@@harrystinefelt8765 Agreed! I think whoever made the video just hit Google to pick what each state is most famous for.

[@harrystinefelt8765]

@@LoveToRead8 the same channel did each state's favorite 'chain'. Maryland's was a seafood restaurant not 10 minutes from my house. Just a single restaurant with a separate carry out door. I thought you had to have more than one to be considered a chain.

[@amybly6191]

White gravy and sausage over biscuits...is so yummy, white gravy is made with milk...provably easy and cheap to make when a lot of people had cows! LOVED your reaction

[@JayKFilmz]

The Cuban sandwich is made on Cuban bread and is a must have when visiting the Cuban areas of Florida

[@susanbeckmolloy9536]

I would definitely say Boston Baked Beans for Massachusetts before Clam Chowder. Have lived most of my life in Mass. and ate waaaay more beans than chowder.

[@petemoss8245]

Yep!

[@advres]

I spent 42 years in MA and Boston baked beans were not only seldom eaten, they are trash compared to the southern baked beans. We had clam chowder multiple times a month. Could be where you are from though, as I grew up in the Eastern part of the state. Almost no restaurant in downtown Boston serves baked beans. You'll find chowda everywhere (although usually not great representations of it).

[@susanbeckmolloy9536]

I wouldn't know never ate in downtown Boston on a regular. Guess it depends where you go. I'm Irish/German we ate baked beans every Saturday night with either kielbasa or hot dogs. I grew up 20 minutes south of Boston and live on Cape Cod now. Have lived in Mass since 1966.

[@briansigulinsky2512]

Here in Arkansas we also have chocolate gravy and biscuits. Big time breakfast treat. Having also lived in Michigan, coney dogs are huge there as well.

[@petemoss8245]

Yep, Poor boy and school girls breakfast....Home made biscuits cover in Hersey instant chocolate mix with milk or water and maybe added corn starch

[@larrym.johnson9219]

Also they have chocolate gravy in Appalachia with biscuits.

[@Rascal77s]

Australians are basically Texans without guns.

[@PatrolNation]

Lol..and the funny accent.

[@rowdy7480]

@@PatrolNation you just have your own funny accent 🤣😂❤ Texan here! 🤣😉

[@PatrolNation]

Lol.

[@dreamweaver1603]

I used to think so until Covid. I think half the country seems to be wanting freedom and the other half is fine with the government locking them in their houses. In Texas you may see about 10% of the population wearing masks in public but they never complain if someone is not masked. And no one is sitting inside their homes anymore.

[@Rascal77s]

@@dreamweaver1603 that's because Texans have guns. Try locking a bunch of Texans up in quarantine camps.

[@JayKFilmz]

Really! Texas warranted a rewind and a drool bib 😂

[@dustinlange9759]

Minnesotan here. Tater tot hotdish is very popular within my family! It's extremely filling and absolutely delicious!

[@kathrynforbach1507]

Texas, Kansas and now Missouri and I have never heard of tater tot hot dish. When they explained it I realized we call it tater tot casserole in my family.

[@NagelLisa]

We do have and make brown gravy along with turkey, chicken gravy and au jus. The white gravy is made with milk or cream and black pepper and its called country gravy. Just to let you know. Later.

[@rowdy7480]

Yes! I much prefer white pepper gravy to brown gravy. Appreciate the way you explained it to him, perfection!

[@HappyValleyDreamin]

@@rowdy7480 yep! Me too!

[@ourfamily3570]

And flour!

[@barbrakowsky1867]

Colorado here. While you can't find Rocky Mountain oysters everywhere, there are a few places that have them and I'm told there are contests to see who can eat the most. This girl hasn't tried them and never will. Oh and white gravy is so good.

[@Ado_Edem]

you should they're quite nice

[@charlieb.5047]

Alabama white sauce is a barbecue sauce made with, mayonnaise, vinegar, mustard, brown sugar and horseradish

[@marygraham1959]

Lyle, I believe Marion berries are a hybrid cross of mulberries and blackberries.

[@andyfletcher3561]

Nope, it's two different cultivars of blackberry. Mulberries grow on a tree. They LOOK like blackberries, but the few I've had were extremely bland, even fresh off the tree.

[@themoviedealers]

Loganberries are the shiz.

[@patrickhardman2568]

Cream gravy or white gravy is a bechamel typically used in biscuits and gravy and chicken-fried steak. It is cooked with a roux being made of meat and or meat drippings and flour. Milk is added and thickened by the roux; once prepared, black pepper and bits of mild sausage or chicken liver are sometimes added. Besides cream and sawmill gravy, common names include country gravy, white gravy, milk gravy, and sausage gravy. (from wikipedia,gravy)

[@tristenparish2783]

I confirm that Washington loves coffee, theres a coffee shop or stand on every block.

[@stefanschwalenberg8320]

I'm originally from New Jersey, home of salt water taffy. It's called that because it was invented in a seaside town and, especially when the wind is blowing, the salt from the water tends to go into everything, whether you want it to or not. There's also a legend about a candy maker returning to his shop after a particularly nasty storm and discovering that sea water had been blown into a recently made batch of taffy. Not wanting to let his work go to waste, he decided to pull it per usual and sell it as a novelty. To his amazement (amusement?,) his customers liked the adulterated taffy more than the original stuff, asking for it specifically. His business never struggled after that.

[@jag03ljg]

We do have more than white gravy here in the States.

[@marizensoul8410]

white gravy is made from milk, butter, flour, salt and pepper and sausage can be added to it for biscuits and gravy. we also put it on chicken fried beef patties

[@4703857]

3 words... Biscuits and Gravy! So easy to make, and so delicious! Brown some sausage, add some flour and milk (and don't forget the salt and lots of pepper) and breakfast is served!

[@debbierhodes4479]

Mississippi catfish are pond grown in fresh water. Some catfish's are caught from rivers and because of low water will eat off the bottom and will taste muddy. Fresh water fish are fed fish food and taste really good.

[@salliemae427]

As a North Carolina gal, I can attest to the fact we have the best bbq and pulled pork!

[@darkomen4379]

Yes, but it is vinegar ( Lexington) and mustard based (Eastern) not ketchup.

[@wilvin2627]

Since everyone has commented on white gravy, I will tackle white BBQ sauce. It is basically a creamy vinegar BBQ sauce typically with paper and horseradish added. It is mainly put on chicken or pulled pork. I personally like it more than normal red/tomato-based BBQ sauces.

[@terrichristenson432]

I did enjoy that, I'm from Kansas and have not been able to travel and visit our great country so a alot of that I have never seen before. Of course there were some famous ones I knew of, Philly Cheesesteak, Chicago deep dish Pizza. .Just to ease your mind white gravy is Excellent !!!! When I do make gravy that what it is, fry some chicken and mash some potatoes and serve with white gravy made from crispy drippings and flour and milk. .

[@newgrl]

3:53 - Cuban and Reuben sandwiches are both very tasty, but they are totally and completely different things. They're not even close man. :):)

[@PatrolNation]

Lol.

[@steviegarza1166]

Being from Texas EVERYONE bbqs especially where I live every weekend u smell bbq

[@iam...sooner675]

it is Oklahoma's white gravy, starts with a rue, mixing flour into a small amount of the oil used to fry the steak, making the rue. When the rue is well blended, stir in milk. Hence white gravy. your gravy should be brought to boil slowly, low heat on stove. if a little to much milk is added it will be runny, simmer till it thickens but do not over cook. when you notice it starting to thicken you are close to being ready. if you can dip a spoon in it and it slowly pours off, it is ready . Remove for heat. Also great for breakfast , Gravy and American style biscuits.

[@dipper9755]

I've noticed a lot of people confused about American gravy (usually Brits and Aussies). Our gravy looks just like yours, but we have many kinds of gravies making up different textures, colors, and consistencies. White gravy is especially good with ground pork sausage poured on what we call biscuits

[@susanodell4538]

The white gravy with chicken fried steak is actually pretty good and I don't like gravy usually. But, you really need someone that knows how to make white gravy correctly. You actually make the gravy with the drippings and in the same pan you fried the meat in. Hopefully you will get a chance to try it sometime soon. Or the BBQ in Texas. Come to NM and we'll make sure you try all the different green chili dishes.

[@donnieinman8049]

American white gravy is basically a bechamel sauce, typically with meat added. Could be breakfast sausage for well..breakfast or maybe from the frond or leftover pieces from cooking a piece of meat.

[@rachelhurst3224]

Here's a family favorite. Make meatballs... 1lb ground beef and 1lb ground pork, egg, bread crumps, salt, and black pepper. Brown the meatballs in skillet with a liitle oil, if needed. Finish baking the meatballs in the oven. Add chopped onion and garlic to the frying pan until aromatic. Then add fresh chopped mushrooms. Sautee. Season, make sure to add in some Worcestershire sauce, about a tablespoon. Add butter if the pan is too dry to make a rioux. Pushing the "solids" to the side, slowly add flour to create a rioux. Slowly, add cream and combine all ingredients into a silky gravy/white sauce. Add a generous tablespoon or two of sour cream RIGHT before or after removing from the heat. Boil some german style egg noodles in beef broth, drain (refrigerate to use in soup.) Plate... noodles, meatballs, mushroom sauce.

[@marygraham1959]

White gravy is basically a milk gravy flavored with pork or bacon grease.

[@newgrl]

And black pepper. Lots of black pepper. :)

[@cassandrahepp6445]

In America we have different types of gravy. We do have traditional brown gravies but we also have white. Even that comes in variations. White pepper gravy goes really well with deepfried meats like chicken beef and pork. White sausage gravy is a southern breakfast staple and goes amazing on top of a fluffy buttermilk biscuit. I hope one of these days you get to experience some of these amazing foods.

[@cathybeige3603]

Philly Steak is a Eastern Pennsylvania food, Western Pennsylvania is more perogies

[@suehollar2578]

I was going to say hot Italian sausage!

[@308lmk]

We love pierogies in northeast PA, too!

[@musicluvr70]

I grew up in central PA. and perogies were a common food. A neighbor actually hosted a yearly get together where people would gather at their farm and make HUNDREDS of perogies. and divide them up amongst the people. I moved to southern Virginia 8 years ago and couldn't find perogies in any of the stores. The Food Lion I shop at now carries them.

[@308lmk]

@@musicluvr70 my mom, my aunt and I used to spend an afternoon making dozens and dozens of them, we’d split them 3 ways and take them home and freeze them. Mrs. T’s, the company that sells them frozen, was started by a woman in her house just a few miles from where I live now.

[@musicluvr70]

@@308lmk, Mrs. T's is my favorite store bought perogies.

[@mattdavis1096]

Washington here. It's true we love coffee, but this video was more just for content rather than truth. A lot of people hate the bitterness of coffee. If I had to pick a "staple" dish/food for Washington, I would say Salmon as well like Alaska. I just think they didn't want to repeat the same food twice in the video. But again, it's case by case, a lot of people don't like fish in general. When salmon season opens up, the rivers look like highways of boats

[@anitamariaa]

I have to agree with you. I'm sitting here racking my brain trying to come up with a WA staple food and the only thing that comes to mind is Salmon even though I have only eaten it twice maybe. I guess we really don't have a signature dish or I'm really forgetting something. ❤🙂

[@m.b.6402]

White sauce is a mayo-vinegar blended BBQ sauce. White gravy is a bechamel white milk-based gravy, often seasoned heavily with a sage sausage and black pepper. Done badly it's quite bland and icky. Done well and it's rich and sausagy and as delightful in its own way as British "onion gravy."

[@frankrios9926]

We have both brown & white gravy in Texas. One made with milk & the brown gravy is made with beef broth or bouillion.

[@trevynlane8094]

White gravy uses milk and bleached flour, with chunks of breakfast sausage. Popular in all 50 states and most territories (some US territories have no people), but especially popular in the southern US.

[@LoveToRead8]

Speaking as a St. Louis native, the toasted ravs are fantastic. Another item created here is the Gooey Butter Cake. Guess I'll have to make one for the 4th!

[@hippiejoe969]

Hey Fellow St.louis native! And IMO'S pizza! (Fenton, MO.) PEACE

[@LoveToRead8]

@@hippiejoe969 Yes, Imo's! But we always loved Fratelli's, which started in our neighborhood, and apparently has grown a lot! I came from Dellwood, in North County.

[@aboutthat1440]

You deserve some chastisement for your take on white gravy. If you haven't tasted it. SHHHHHH It's great and goes great on chicken fried steak among other things.

[@someoneawesome8717]

Louisiana here, gumbo is absolutely delightful but we have such a huge variety of good food you could take a food tour and not eat the same thing twice for weeks

[@williamruch2633]

Gravy (white) ingredients 1/3 cup all-purpose flour 3 to 4 cups whole milk 1/2 teaspoon seasoned salt Freshly ground black pepper

[@TexasRose50]

Kudos to you for mentioning fresh ground pepper!! That’s all I use. It’s amazing the difference in the taste of fresh ground and the pepper ‘dust’ as I call it. Again, thank you. Fresh ground pepper is amazing!! And have a great day!

[@RCShadow]

Here in Texas our White Gravy or, pan gravy, has many recipes. My favorite is: 1) In a saucepan, melt butter. 2) Once butter is melted, add the flour and whisk. It will look like the consistency of wet sand. 3) Slowly add the milk, and whisk to incorporate. Whisk until smooth. 4) Gravy will thicken, add in the additional milk if you want a thinner gravy. 5) Add salt and pepper to taste (I sometimes add a little sage). God bless you from Texas.

[@aliciaharris386]

Lyle! In North Carolina there is a “friendly” feud over styles of bbq, Eastern vs. Western. Western is typically pork shoulder smoked and smothered in a tomato based bbq sauce. Eastern style is typically whole hog and “mopped” frequently during smoking wit a vinegar based bbq sauce. Every North Carolinian has their favorite. Living in the Piedmont area of NC, people here are definitely divided between the two. I prefer the vinegar based bbq sauce (Eastern) and pork shoulder or butt (Western), a mixed bag! 😂

[@petemoss8245]

Finally. am honest answer.

[@pinky2245]

I agree with you about the reuben sandwich, I just love it and I live in Canada. And those ribs made my mouth water!

[@petemoss8245]

The reuben sandwich is awesome but needs to be served hot or warm. I don't like the dressing and have a brown or spicy mustard

[@sd31263]

Make sure it's a Reuben and not a Rachel. A Rachel is the same sandwich only with cole slaw instead of sauerkraut. I ordered a Reuben at Shari's once, and they brought me a Rachel. I hate cole slaw, so it was pretty nasty.

[@SchoeneTante]

Alabama white barbecue sauce is made from mayo, vinegar, and spices, I believe.

[@The_Lonely_Texas_Pagan]

White sauce is a BBQ sauce made from mayo, vinegar, horseradish and other seasonings. We have White gravy, made from flour, milk salt and pepper. We have brown gravy which is made from drippings from red meats and the flour is mixed in first to make a rue. and a tan gravy made from white meat and poultry the same as brown gravy.

[@dianawilliams525]

also you can have white gravy over rice, it's awesome; I live in Washington state and I couldn't tell you what was the most loved, but coffee is certainly popular

[@marlonstallings5229]

Alabama guy here, the white sauce is a mayonnaise bbq sauce, alittle tangy and great on chicken.

[@jaxturner6896]

Hello from Texas! Yes, Texas lives their barbecue. I've gone to other states where BBQ sandwich was actually meat with bbq sauce. Here in Texas we have bbq pits, not just sauce 😊👍🇺🇲

[@ronnywestberry9503]

white gravy in East Texas is 2-4 table spoons bacon grease on low heat then add 4-6 tablespoons of flour --salt and pepper to taste on low heat . stir and mix until flour has turned a medium to dark brown then add 1 and 1/2 cups of milk ( can of non sweetened milk or drinking cow milk or even reconstituted dry milk will work. I prefer canned milk. stir in well and continue to stir in, if it is too thick add water if it is a little thin cook longer on low heat. it takes a little practice but is is great. we call it white gravy or cream gravy. our 's is the same as Oklahoma gravy

[@Zen-ev2mi]

Misheard you and thought you said you see catfish as pets instead of pests in Australia, and I just... accepted it. At this point nothing would surprise me anymore 😄 great video, thanks for making everyone hungry 😊

[@belinda9696]

Now I'm hungry! I agree with Kevin C, check out "Texas Eats" with Tim Foust from Home Free, I think there are 2 or 3 videos of it. Yum!

[@hippiejoe969]

Whooooweee!! You pushed some buttons going after our white gravy Pat. (Lol) and catfish, tread lightly my friend! tread lightly! ( Lol.) PEACE

[@thomasblack3675]

Man the white gravy is delicious it is homemade with browning some flour in a skillet and slowly add milk, the more flour you use the more you can make or the thicker it will be..

[@louisaziz1235]

Good video. One thing is true here. We have fifty states here and you will find many different ways to make the same dish. You asked about white gravy. That is usually a "milk"based gravy. This is made with bacon drippings and served over breakfast biscuits in the morning. White gravy over country fried steak is made from a flour roux and heavy on the pepper. This is also served with chicken and turkey and made with the appropriate stock. Brown gravy is made from beef, pork, or lamb stock and served with that meal. Clam chowder is either Boston style, with a cream base, or Manhattan style with a tomato base. Just like an Italian meal where there are ten little Italian ladies and each one will make the same dish differently. But each will be excellent. America has been called a country with "a collage of cultures", and rightfully so. Keep up the great work, mate.

[@mikedeitz6059]

North Carolina here and your reaction to our BBQ is spot on. Little known fact, the state has 2 different styles. Lexington is a vinegar and ketchup base whereas the Eastern BBQ is a mayonnaise base. If you ever make it to North Carolina, I'll gladly take you on a BBQ tour of the state. You'll never want to go back to Australia. 😁

[@JennyJohn50]

Here in Texas, you make both brown & gravy are made with using the grease drippings from the meat just cooked & then flour is added until a paste is made from it. Brown gravy you add water to create the gravy. White gravy is made by adding milk instead of water. Salt & pepper to taste for both.

[@harrystinefelt8765]

Old Bay is a spice blend from the McCormick Company originally developed here in Baltimore, Maryland (we're on the Chesapeake Bay hence the name). Through a clever marketing campaign, most people think that when you're at a crab feast or bull and oyster roast or at any restaurant in the area the seafood is flavored with Old Bay when in reality you're most likely eating a blend from the J.O. Spice Company.

[@larrym.johnson9219]

Salt water taffy has no saltwater in it. Chicken fried steak with country gravy is a gravy with flour and bacon fat you cook the flour in the the fat then you add salt and pepper then you add milk it is good with biscuits the biscuits in America are not the sweet biscuits but there are savory biscuit like a scone. The white gravy that was used on the barbecue chicken is it different based sauce it has mayonnaise and vinegar beyond that I can't remember but honestly if you get a chance to have chicken fried steak with white gravy with mashed potatoes you won't regret it also West Virginia Appalachian here pepperoni rolls are terrific if you get a chance to go to West Virginia try the hot dog with the coleslaw on it.

[@stephnicole8242]

We got white, brown, and tan gravy. Some is chicken, turkey, beef, sausage, lamb etc. We can make gravy out of any grease bits lol

[@Tabby_Angela]

We have brown & white gravy 😆 It depends on the dish. I've been places where the offer brown or white gravy with chicken fried steak. And there's also chicken fried chicken 🤣

[@23cuteasabug]

I’m from North Carolina, I love sausage gravy. I do think they got it right for us though- we love lots of food- but NC BBQ is our thing. I love pulled pork sandwichs with vinegar based BBQ sauce and red slaw.

[@Unchained74]

We have both kinds of gravy. White gravy is for certain foods; so is brown gravy. Both are extremely delicious; if it's done right.

[@victorwaddell6530]

Hello , Mate ! I'm from South Carolina , not Oklahoma , but white gravy is ubiquitous throughout the southern states , into Texas and Oklahoma. White gravy is essentially a classic French sauce called bechamel. Southern white gravy containing breakfast sausage crumbles served over American biscuits ( not cookies ) is a staple . American biscuits are similar to unsweetened scones . While in the US Navy I had liberty in Austria five times . The best steak I ever ate was in an small restraunt in Esperance. In Sydney I had a meat pie over mashed potatoes covered in pea soup at Harry's Cafe Du Wheels . I drank alot of beer in Oz , Emu Export , Victoria Bitter , and Castlemain XXXX . Cheers !

[@WOLFMAN1469]

We have light brown poultry gravies, usually chicken or turkey, brown beef gravy, and white milk gravy. Not to be confussed with the white bbq sauce. White (BBQ) Sauce is mayo, lemon, vinegar and pepper. Sort of like a vinegary holendaise. White Milk Gravy is a spoon of flour lightly browned in bacon or sausage drippings (rendered fat) and few cups of milk constantly stirred, low slow simmered and reduced till it pulls away from the pan. Then seasoned with salt, black pepper, and couple pinches of sugar and is freakin bomb on your Saturday breakfasts when done right. Eggs, sausage, flaky biscuts, and milk gravy. Ohhh man. Its also sold as sausage gravy where the cooked sausage is added back to the milk gravy and is usually served with drop biscuts. I imagine its akin to a sage scone with a sweet cream. You guys in the upsidedown eating roo tail and vegemite never heard of milk gravy. Thats a tragedy.

[@tammywelch7539]

Just had biscuits and sausage gravy for supper. It's the best eats around. Also have a mean peach cobbler recipe

[@rowdy7480]

I'm waiting for my peaches to ripen on the trees out here in Texas.

[@petemoss8245]

You can't eat that everyday without issues.

[@mrschurch1979]

The major difference (aside from all of the minor differences) between other states barbecue and Texas barbecue is that beef is king in Texas. That's why those ribs are so big.

[@Celticshade]

white sauce is considered a Béchamel, its one of the mother sauces in french cooking. made similar to gravy but the liquid that goes into the roux is milk instead of a broth or stock with a little salt and pepper. idk if white sauce in alabama is different to the typical white sauce, very well could be. so basically all a basic white sauce is, is butter melted in a pan with flour mixed in and cooked out until the flour taste is gone. then milk is added, with black pepper and salt to taste and cooked until it thickens. ive seen people say add the salt and pepper before the milk but honestly i personally dont think it matters either way as long as it cooks right. real easy to make and you probably have everything you need to make it right now in your kitchen. seriosuly next time you make some chicken or some pasta, make a white sauce. you'll never go back.

[@ShinKyuubi]

Georgia boy calling in: Yeah..peach cobbler is a pretty common food around here, we're known for two things, Chicken and Peaches. There's a local farmer's market not 20 minutes from my home and every year peaches are a big seller, and just about any mom and pop buffet or sit down joint will have a peach cobbler on the menu. Also..Old Bay seasoning is the bomb..no lie, it's not only good for seafood but damn near everything..it's got celery salt, red pepper, black pepper, some other spices (they don't tell of course), and paprika. They got a lower sodium version too if you're watching that on your diet. I use it for chicken, pork, seafood, on mashed and baked potatoes..pretty much anything you'd use season salt on, Old Bay will be just as good if not better. Also apple cider doughnuts are sold at the market too..it's an old family run market that don't really hire anyone other than family or close family friends from what I understand..so yeah..I get a couple six packs of those every fall.

[@lindaeasley5606]

There's an old American saying , Don't knock it till you've tried it . In regard to the gravy on the chicken fried steak ,both Lawrence Brown ,the Brit from Lost In The Pond channel and Shaun ,who is a Scot and also has a KZbin channel tried it here in the states and love it

[@stupid_tree7158]

Michigander here. Mackinac Island fudge is definetly a must if you visit. always get it fresh on the island. Coney dogs are also a must to try and the U.P's pasties

[@mellissagolemon7310]

I’m from Louisiana!! Gumbo is amazing!

[@timelliott1033]

I was raised in Iowa. At that time we were famous for our great sweet corn.

[@Jerseybytes2]

when hubby first moved from Iowa to NJ, he was once stopped at a check point in NY state (I believe it was around Thanksgiving or Christmas) by the police. One of the officers noticed the Iowa plates, so hubby heard him tell the other officer, "this one oughta be good". Don't think either officer had ever seen Iowa plates before. this probably explains why more than once he was asked if Iowa is the potato state lol

[@timelliott1033]

@@Jerseybytes2 In the Army I was sometimes mistaken for someone from Idaho or Ohio. lol

[@Jerseybytes2]

@@timelliott1033 I joke with hubby, tell him that Iowa is spelled, O H I O only because the dirty looks he gives me are priceless. He returns the favor by copying my accent and making it worse than already is

[@timelliott1033]

@@Jerseybytes2 It sounds as if you both have healthy senses of humor.

[@Jerseybytes2]

@@timelliott1033 we live in a town where we have a yearly parade dedicated to 2 stupid traffic lights, so we need a sense of humor lol

[@billjoyce]

White gravy is a variation of béchamel sauce, a staple of French cuisine and also used to make macaroni and cheese. Being from Washington state, we have lots of teriyaki places. Salmon and clam chowder are also popular.

[@mil2k11]

New to your channel - I like it! I live in the northeastern part of the US and while we all kind of know what white gravy is, we rarely see it. I found out what it was back in '07 when I made a trip for work to North Carolina. My hotel had a breakfast buffet and one of the offerings was biscuits and gravy. It was white. I believe it was sausage based with a mild additive. It was awesome. I"m used to brown gravy and prefer it on most things. But don't pass on a chance to try white gravy. Good stuff.

[@danjordan6387]

Brown gravy usually comes from drippings from meat and white gravy it’s from flour and milk primarily used for chicken fried steak and breakfast but sometimes maybe use on mashed potatoes

[@dawgeral333]

Gravy in America is characteristically brown. White gravy is usually found in the south...or midwest.

[@InstrucTube]

Marion berries are I believe a cultivated derivative of mulberries. They are bigger, sweeter, and easier to harvest, among other things.

[@petercao5763]

Alabama White Sauce - essentially a vinegary mayo bbq sauce

[@lesliedickinson5240]

The gravy on chicken fried steak can be pepper gravy or sausage gravy (personal favorite).