🇬🇧BRIT Reacts To TRYING SOUTHERN FRIED CHICKEN FOR THE FIRST TIME!

[@thecrazyhobo]

The waitress was an absolute pro at her job. She's the definition of "Southern Hospitality". I hope they pay her well because she deserves it.

[@anthonyeldridge4358]

Living in the Lowcountry, I can confirm that this waitress is legit.

[@HelloClarice80]

As a fellow waitress, I took notes from watching her. 👏🏼❤

[@tgfitzgerald]

She makes most of her money in tips so as good as she is I guarantee you she makes BANK! I have no doubt she knows all her regulars by name, has their orders memorized, and probably the names of their kids and spouses aa well

[@mrgmusicclass]

@@tgfitzgerald yeah, she talks about "her regulars." I bet they love her and take good care of her.

[@stever3658]

Waiting tables is a highly skilled job despite what uninformed elitist people may say. This is an excellent waitress who can make patrons feel like they had a great experience even if the kitchen was having an off night! 👍

[@angelleach6866]

It’s time for another episode of “Kabir Tortures Himself With Food He Can’t Have” y’all! 😂

[@anndeecosita3586]

😂😂😂 his keyboard covered in drool

[@catgiles3268]

😂

[@kitskivich]

Exactly, @Angel Leach! Poor guy.

[@radbunnie2297]

Hahaha and I’m hungry to so I’m being tortured to.

[@mavahuth5044]

That is very true.

[@twenty3enigma]

Josh & Ollie chose well when they picked this place. Away from touristy areas, they found a place the locals love.

[@PaulMcCoy-n2t]

I feel that everywhere one goes is different in the South. I came from the desert southwest, and it took some time to get used to the different flavors.

[@WenD1908]

That’s key. Try local eateries when traveling. Small Mom&Pops are where you find the best food. One source, a police officer. They can be very helpful when finding a restaurant. Side note, collards and kale are very similar. I prefer collards when I make my greens.

[@kyungsoosings2362]

The way I make the collards does not have a sour flavor, it is southern but made with fat back, a ham hock, or onions and bacon, and has a great savory meaty taste, very good side to fried chicken, no lemon or vinegar taste at all....like cabbage and bacon, so good. 💙🌺

[@MsAppassionata]

That’s how my mom always made it. Tastes great that way.

[@kyungsoosings2362]

@@MsAppassionata Are you talking about the meat flavor or sour flavor?

[@coreybethune9749]

Exactly how it's done thank you

[@minilea144]

Yeah, Ive never heard of people adding lemon. Thats so odd to me. I learned from my grandma. Any condiments are put on after. Most popular was hot sauce.

[@annmcconnell2099]

Some people add vinegar... My family doesn't make it sour at all. Just collards and pork seasoning of some sort. Salt and pepper. Diced onions.

[@KatieKat14]

Collard greens should not be bitter. I have never heard of collards cooked in lemon, that’s interesting. Most people usually try to get rid of the bitter taste with collards. But everyone cooks and enjoys them differently.

[@charlieholland6445]

come to the south... we use vinegar and ham hocks... bitter is good

[@erockbaby3000]

Yeah it depends cause I know some ppl who do everything to get rid of the bitter taste And then there’s ppl who love the bitterness & either add vinegar or some light citrus to bring out extra bitterness

[@jackiearcher7738]

I've never heard of them cooked in lemon either, maybe add some vinegar but not lemon

[@cyndicook7755]

​@@charlieholland6445I use smoked neck bones in my collards salt pepper little bit of apple cider vinegar little bit of sugar and red pepper flakes.

[@debraleesparks]

Collards boiled in smoked ham hocks are great!! Love Grandma Debbie

[@raylewis2121]

A member of our extended fam doesn’t eat pork. We made collards with smoked turkey necks on his behalf. Flavor was not sacrificed-I missed eating the hocks though. Wonder if it will work with butter beans.

[@HappyValleyDreamin]

Oh, yeah!!!!!! Yum!!!!

[@debraleesparks]

@@raylewis2121 Smoked Turkey is good too ! I do that when I can !!!

[@debraleesparks]

Also, my ma used to par boil Polk Salet to get all the poison out, then cook them with smoked ham hocks.. I miss my ma’s cooking for sure! I grew up helping her cook dinner, back when we spent hours in the kitchen.. I think it bonded us for life.. Love Grandma Debbie

[@catgiles3268]

Yes! With some vinegar.

[@marcuspi999]

Most grits aren't made from plain dried corn, but from hominy corn (or just hominy). To make hominy, you soak the dried corn kernels in an alkali solution that rids the corn of the hull and germ and makes the remaining kernel puff up. Then they dry it again and grind it into grits. It's the best and most common grits. Hominy tastes totally different than plain corn.

[@romulus_]

It's more earthy, that's for sure. Same process they use for making the hominy meal for tamales, it's just ground finer.

[@webbtrekker534]

I had grits once. That was my first morning in boot camp when I joined the Navy. Never again! Once was enough!

[@floppsymoppsy5969]

not a grits fan but I do loooove hominy!

[@JustMe-dc6ks]

I could be wrong, but I believe grits is short for hominy grits.

[@marcuspi999]

@@JustMe-dc6ks they have both corn grits and hominy grits. Bob's Redmill still makes corn grits and the packaging says, "Corn Grits, aka Polenta", but the name corn grits came before polenta as corn is native only to the Americas. But yeah, hominy grits have become the true Southern style that dominate now.

[@Jodie.DeHart]

They really do give you unlimited refills on your drinks at restaurants here in the states ( except for alcoholic beverages, of course). They will even give you a refill in a to-go cup!!❤

[@anndeecosita3586]

Sometimes they don’t for specialty lemonade but most drinks are free refills.

[@user-wi9hv2pb2q]

Any place that doesn't offer you ice tea in the south with refills (or, sacrilege doesnt Have it) is some kind of carpet bagger.

[@ACADACA]

"If I wasn't so lazy I'd make this myself" Kabir is my spirit animal haha

[@PositronWeaponD]

The skin is the healthiest part of the potato! I can’t remember which vitamin it has a lot of, but I’d say keep eating the skin (or apparently jacket in the UK) to your heart’s content!

[@mygreywolf]

Agreed, more nutrients I'm the skin. Plus if you foil them before putting on the BBQ, you can season the skin. Yum!

[@xzonia1]

Yeah, I'll eat the skin if I cooked the potato myself because I know it was well cleaned / rinsed off prior to cooking, so it's not going to taste like dirt, but I don't like eating the skin in restaurants. Nothing worse than getting that dirt taste in my mouth. Ruins the joy of the potato for me. But the skin is tasty when properly cleaned. :)

[@mygreywolf]

@xzonia1 My first time with collard greens my roommate didn't clean them properly. So I understand.

[@WenD1908]

@@mygreywolf Ooh…I know they were sandy and gritty🤮

[@mygreywolf]

@@WenD1908 Exactly. Why I was willing to give them a second chance. 😊

[@americansmark]

Fried catfish is an American tradition like brisket. If you do come here, ask around in the towns you visit to see if there's a catfish dinner at one of the local fraternal lodges. They usually do them monthly to raise money for charities and the fried catfish is out of this world. I totally feel the same about cooking vs eating out. I can smoke a mean brisket, but the flavors others can bring to the table are always a bit better. And caramel popcorn over all others.

[@shaneb219]

I like the blackened catfish, tons of Cajun seasoning with some chipotle aioli drizzled on top. Grilled with a little wood box over the coals

[@JustMe-dc6ks]

And don’t miss the hush puppies.

[@tytaylor1461]

"Collards are members of the cabbage family (Brassica oleracea), and a staple side dish in Southern cooking. They feature dark green leaves and tough stems that need to be removed before eating. The flavor of collards is a cross between cabbage and hearty kale, similar to Swiss chard" -Google

[@momD612]

Yes. There's collard, mustard, and turnip greens. The outcome taste depends on how you season them.

[@emanymton713]

Yep, collards can be horribly bitter if not cooked properly.

[@momD612]

@emanymton713 right! I cook allllll the greens with onion & salt pok or ham hock or bacon.... to counteract the bitter. I would never add extra bitter/tart like lemon. Ga girl, here. We like our pork fat & drippings. 🤣🤣🤣

[@debbiel.1655]

@@momD612 yes, this is how I cook mine too. definitely no vinegar or sour stuff. just smoked port of some kind. these collards are just all wrong in my opinion

[@tamarakaddatz9955]

@Kabirconsiders, collard greens are part of a new year's meal, they would be cooked with some bacon, which helps the taste. The rest would be a pork chop and black eyed peas. A meal to bring luck for the year.

[@wiilli7685]

She made them feel at home with that Southern Hospitality treatment.

[@inquisitorholt8782]

Thanks for enjoying the southern US cooking across the pond!

[@kabirconsiders]

Thanks so much mate! I really can’t wait to try some authentic Southern food 😋

[@landail5681]

Being an American living in the UK Kabir, I watch your videos with so much empathy! There is definitely so much more that American cuisine can offer the UK than burgers & hot dogs, and these videos prove it hands down! 😂 If you ever want to try some of those different types of pickles, just say the word and I'll get some to you. 👍 My favorite that seems to break my British friends mentally are the "sweet" pickles... I've jokingly said that the English palette is wired so that sweet and savory must never cross, so these pickles are like tossing a toaster in a bathtub. 😂

[@JustMe-dc6ks]

The only kinds I like are sweet pickles and bread and butter.

[@erockbaby3000]

I don’t like them but my cousin loves herself a “hot” aka spicy pickle lol

[@VorchaKali]

I can't stand sweet pickles. It's Dill or nothing at all

[@VorchaKali]

Whomever invented SWEET PICKLES should be arrested and charged with CRIMES AGAINST HUMANITY.

[@Morgaine]

Collard greens are like spinach and kale but I like them better than both. They're usually cooked with salt bacon or ham hocks - the pork flavor is the key. Some people like to put vinegar on them but we never did.

[@jasonlebeau1288]

Country gravy (not to be confused with sausage gravy) is basically a bechamel made with sausage fat instead of butter for the roux and heavily seasoned with black pepper. It's basically sausage gravy without the chunks of sausage and with extra black pepper and it is AMAZING on country fried steak/chicken and/or mashed potatoes.

[@JustMe-dc6ks]

Doesn’t have to be sausage grease. Could be from pork or some grease from whatever meat you’ve fried.

[@OneRandomVictory]

Sweet potato pie is usually eggs, mashed up sweet potatoes, butter, sugar, and spices like cinnamon and nutmeg mixed together and baked in a pie crust.

[@MagnoliaMS70]

In the South, my grandmother made the best collard, mustard & turnip greens. Each cooked with different things (ham, okra etc) We always put 'table liquor ' (hot peppers left to soak in vinegar) on them. Depending on how & how they're cooked- they can be very good or very bad lol. Edit: 106 yr old grandmother has always made banana pudding from scratch. No banana pudding packs etc and there's zero banana in the custard part, but I'll be damned if it doesn't taste like banana! That woman can cook!!

[@marneebragg9839]

In my family, we call it "pepper sauce."

[@yugioht42]

Sweet potato pie is puréed sweet potato with eggs, flour, and all that poured into a pie shell and baked. Grew up with it and know exactly how to make most southern food easily. Some like to make crust others don’t but it’s up to the person making it.

[@racheltaylor3416]

Adding bourbon never hurts the sweet potato pie.😊

[@Siouxsi-Sioux]

Sweet potato pie actually came with the European settlers. The British were eating sweet potato pie and most dishes thought to be southern, for generations before the south tasted them. Google it.

[@anndeecosita3586]

Yes all this plus add spices

[@PixelatedTwix]

My family is all from south (US) and these foods are staple! Collards with smoked meats like hocks or even turkey, soup beans, fried chicken, cornbread, etc. With our Mississippi background there's also a lot of Creole influences. Good eating...soul, southern food!

[@rustincohle2135]

4:19 *"Do you find that food taste better when someone else makes it?"* It's actually a scientific fact that food tastes better when someone else makes it. And the reason is when you're the one cooking the food, your senses are being clobbered by it throughout the entire cooking process. For example, you're smelling the aromas of the meal the entire time, you taste the food constantly during cooking to check if it's seasoned properly etc. So, your senses are being dulled to the meal before you even sit down to eat it. Whereas an outsider gets to experience the full sensation of the finished meal without prior exposure cuz they weren't present during the cooking process. That's why food tastes better when someone else makes it. It doesn't matter what the meal is. Even a 3-Michelin Star meal will never taste as good to the chef who made it than to the customer who ordered it. So, it's always best NOT to be the chef. It's similar to how a gory movie is a more intense experience for someone who never watches them. Whereas a gore movie junkie would barely even wince at one cuz they've had so much exposure to gory movies.

[@critterwatcher8009]

I like that explanation but sandwiches taste better when someone else makes them too and (most) sandwiches don't exactly overwhelm with aroma.

[@bPcrazydave]

I must be the odd one out then. Nobody ever makes food exactly the way I want.

[@rustincohle2135]

@@critterwatcher8009 Yes, true, sandwiches don't have an overwhelming aroma. But prepping a sandwich piece by piece, your senses are being exposed to all the ingredients of the sandwich visually (another one of your senses). Science also explains that when you see each ingredient, subconsciously your mind is imagining consuming each ingredient of the sandwich as you make it. Again, why, the sandwich isn't as tasty when you make it.

[@rustincohle2135]

@@bPcrazydave Well, the study is based on meals being made EXACTLY the same by everyone involved. Not people following different recipes.

[@xzonia1]

Exactly. My workaround (since I cook most of my meals for myself) is I tend to cook enough for several meals, so I love, love, love the leftovers. They taste so much better than the first meal because I'm just reheating at that point. I'm very fond of making big pots of soup or a whole pot roast or baked chicken with veggies, or a big pan of stuffed bell peppers, stuff that lasts for several days. :)

[@debraleesparks]

Try making “ Fried Green Tomatoes “.. very easy, and a good way to use tomato’s.. Slice green tomatoes thickly,, dip them in egg , dip them in corn meal.. fry them in hot bacon grease… YUM YUM!! Love Grandma Debbie, from the Yosemite area of California..

[@fermisparadox01]

I don't think they have cornmeal in UK

[@dr_waffle_house]

@@fermisparadox01 they probably could use polenta or maize meal to get that coarse texture of corn meal

[@coyotelong4349]

@@fermisparadox01 Cornmeal’s not difficult to make yourself. Just pulverize corn or maize kernels in a food processor

[@BeboRulz]

Fried green tomatoes is my favorite. Topped with pulled pork & a sweet n spicy BBQ sauce is deeeeeeelicious!

[@mygreywolf]

Though my parents were Southern, I never had fried green tomatoes until a friend made them for me after seeing the movie. Love them!

[@vodriscoll]

You are not alone. I say that about salads. Salad is always better out than at home. BTW, what you call the jacket of a potato, we called the "skin".

[@kitskivich]

Chicago here. We use jacket and skin interchangeably. I find regional terminology differences fascinating.

[@pebsa31]

Collard greens are an art. I’ve been making them for my family at any gathering since I was 12 or 13 years old. My mom made the best collards (mixed with kale), but when she taught me, I outdid hers, and collard greens were my job. Then any soul food green, cabbage, string beans, etc. it’s one of those dishes that few people make well, because when you’ve had really good ones, you know.

[@WenD1908]

And you don’t eat everyone’s greens, that’s for sure.

[@pebsa31]

@@WenD1908 🎯💯%. Absolutely, can’t eat everyone’s. And it’s rare that you find truly good greens in a restaurant.

[@WenD1908]

@@pebsa31 Amen🙌🏾Of all the soul food restaurants I’ve tried above and below the Mason-Dixon (and there are differences), no restaurant beats homemade greens. I’d rather make my own…

[@VorchaKali]

I don't get why Europe for the most part doesn't like peanut butter.

[@elleshiz8146]

I think it was because they didn't need to survive off of it in the early 20th century

[@annpachini2155]

I know. Just give me a spoon and the jar of peanut butter. Yum

[@jimgreen5788]

Michael Aalgaard, I can understand it. I've lived all my life here, and was born with a strong dislike for PB. Although I can now eat things with PB on or in them, provided it's not too high a percentage of the total, I'll never be able to stuff a spoonful into my mouth. I wretch just thinking about it.

[@cherylbrunette2490]

I am American and I like peanutbutter sometimes. I am not a huge fan of it, only keep on hand if I run out of food , I only like the natural peanutbutter you have to stir.

[@webbtrekker534]

@@cherylbrunette2490 Adam's Peanut Butter

[@njd4291]

You are absolutely correct. When someone makes you a meal there is no work. When you make it, you are constantly in the anticipation state of earning their appreciation. Every artist is their own worst critic.

[@momD612]

Exactly. & I'm tasting a pinch of everything while I cook, so I'm not even hungry by the time it's done & I serve it! 😂😂❤

[@njd4291]

@Dawn R you read my mind. We must be semi chefs. You put all the energy and focus into the food. When your done and all hot as hell, you're like ill eat in a bit let me chill out. Also, a big thing for me is that I never ask how the food tastes. I feel as if it puts the person in a hard spot. If you don't hear anything, something was wrong and vice verse.

[@momD612]

@NJ D oh absolutely! If they compliment or have "that look", I know it's good. Lol. & yeah, when I serve it, I need a sit down for a few.... I know how it tastes & I'll eat later. I also clean as I go in the kitchen, so I'm not hungry AND I'm worn out! 🤣🤣🤣😉

[@pddaawwgg]

TOTALLY agree. When someone else cooks for me it tastes better!

[@coyotelong4349]

Collard greens are indeed similar to kale, and will be quite tough to chew if not cooked down properly Traditionally in the south they cook them down with ham or bacon to impart flavor

[@patriciahughes5592]

Corn pudding is sweet, plus the kernels. I get why Ollie said that.

[@christianoliver3572]

I'd never laugh at Popeyes. They're from Louisiana which is about as southern as you're going to get. Plus they really do have good fried chicken. It's not the same as at a southern soul food restaurant or homemade but it's good.

[@kevinmurphy2286]

Popeys chicken is the worst. Don't tell this man to try any fast food here in the states. It's all worthless

[@jasonmerchant2451]

@@kevinmurphy2286 He's already tried Popeyes and loved it

[@kevinmurphy2286]

@@jasonmerchant2451 then they make it better over there cause it suks

[@Fermion.]

​​​@@kevinmurphy2286wouldn't say it's worthless. But it should be common sense that any food that's mass produced as quickly as possible, isn't going to compare to someone taking their time, and making your plate specifically to your order. It's the old time/cost/quality triangle, studied in economics. If you want it quick and cheap, quality has to be reduced. If you want quality, time and cost has to be increased. You can never have cheap, fast, and high quality all at once. Something has to take a hit for the other 2.

[@kevinmurphy2286]

@Fermion are you seriously going to talk to a guy that has a culinary degree about food cost, quality lol I just love how you talk to me like an imbecile not even knowing that fact about me lol you keep eating that fast food chain restaurants, I'll continue eating at local mom and pop diners and visiting local Chefs and their establishments. Lol smh

[@Hephzibah16]

Sweet potato pie is made similar to a promotion pie. The mashed potato is mixed with milk, sugar, eggs, and spices. Then it's poured into an unbaked pie shell and baked.

[@renee176]

Collard greens and kale are totally different tasting to my tastebuds. As a Southern girl, I love me some collards, buttered biscuits, corn pudding and Sweet potato pie! I'm so hungry right now...lol!😊

[@giabarnes1777]

Yep, it's fantastic! That's why a lot of us Southerners are so "fluffy" 😛

[@davidnoel2977]

The American fast food fried chicken is great and all when you're in a hurry but nothing beats good old home cooked down south fried Chicken. Or anything else we do down here as far as food goes. Can't beat it.

[@katw3070]

I like my own fried chicken, potato salad and cornbread. it took a few tries before it tasted like my mother’s and grandmother’s, but finally did. Now, my family is happy.

[@davidnoel2977]

@@katw3070 awesome. Happy eating my friend. ✌️

[@tearalewis7532]

Having lived in the south now for over 20 years, I have mastered almost all the great dishes thanks to my mother in law, who is a down home country woman. BUT I still struggle with making great fried chicken. But I make up for it with my banana pudding, chicken and dumplings, and roasted garlic mashed potatoes. Those and pasta salad are my most requested from the family.

[@alisasanders3]

We don’t normally cook greens in lemon.

[@thatguy088]

you are not alone my friend... no matter how hard you work at making something, it's always better when someone else makes it 😂

[@sailordave1000]

I like grits with eggs and butter. We use grits like some cultures use rice. It’s a soft starch to go with savory proteins.

[@BradsAdventureVideos]

Homemade banana pudding is absolutely delicious.

[@jessm89]

I haven't been to that restaurant, but banana pudding is so, so good. You should absolutely try it if given the opportunity. You can make it, of course, but I'm with you - nothing I make ever tastes as good as it does when someone else makes it. :)

[@simmerra]

I love southern cooking. Even though I grew up in the Pacific Northwest, my grandma was southern so I ate it regularly. Her banana pudding was amazing! Soon my hubby and I are taking a river cruise down the Mississippi, starting in Memphis Tennessee and ending in New Orleans. A foodie dream come true! Actually lost weight for this trip because I am going to absolutely stuff myself. lol

[@janetmoreno8909]

no collard greens do not need to be bitter andn grits are ground hominy which is a type of corn.

[@davidnoel2977]

Grits are good with an egg in it , bacon, broken up sausage patty , cheese , butter ,and even a biscuit broken up in it. And sometimes even a hash brown thrown in. We call this dish a breakfast bowl in the south. Some fast food places like Hardee's have put it on their menu because it's so popular.

[@floppsymoppsy5969]

it's a thing at most places (here in Texas at least) to not let your glass of tea go empty. So usually at the halfway mark someone will come by and refill it. It's called "toppin' it off".

[@dugswank]

Sweet potato pie resembles pumpkin pie. A custard base in both.

[@xzonia1]

I love watching Stephanie Soo's Mukbangs, in part because she never eats alone in them. She always has family and/or friends around to chat with and tell stories while eating, so it's very enjoyable. I also love watching these two guys try food together. I've tried watching other KZbinrs who eat alone, but I don't enjoy those videos. So if you want to start doing Mukbangs, Kabir, go for it, but I'd recommend getting a friend or two, or family to eat with so it's a social thing and healthier because it's not about how much you eat but rather what you eat and the enjoyment of the meal. :)

[@marutakelers1856]

Collard is a group of certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables including cabbage and broccoli. Collard is generally described as part of the Acephala cultivar group, but gets its own variety as Brassica oleracea var. viridis... It's better if you cook it with a ham hock, instead of lemon juice.

[@susanconstable2113]

I’m American and even I get hungry watching their videos- not enough to go cook anything but hungry. I’m currently waiting on my pizza delivery. At least I’m here and can get good food. I’m not in the south but I can get good food. Lol

[@mariejustme]

I love to watch people enjoying our down home Southern cooking. Especially from the great state of Georgia, where I was born and bred. I especially enjoy your reactions because you’re so enthusiastic. I am curious though, what foods from your home get you going? I’d love to know what your favorites are. I’m a big fan of a Sunday roast and I love Yorkshire pudding. What’s not to love? 💙

[@corinnepmorrison1854]

Yorkshire Pudding was a big part of life when I was young… Soooooo good!!

[@mbourque]

9:25 grits is ground corn but it's not ground as fine as flour or corn meal. it's much coarser. you cook it in a pot with milk (some people use water instead) and serve it in a bowl or on a plate (as a side) and put a couple pinches of salt (not sugar like people in the North do) and a couple pats of butter (real butter not margarine). you can also add pepper or other seasons (I like creole seasoning) and even a couple dashes of hot sauce. you can also add a protein like crumbled bacon, cubed ham, sliced or crumbled sausage, or even shrimp. you can also add cheese. I like to stir it in right when the grits are finished cooking so it's spread all throughout. some just add in on top after serving it. grits are delicious when cooked right. the problem is that it's so easy to get them wrong. many people will over cook them or under cook them, there is a narrow amount that they need to be cooked to in order to get them right.

[@mylokaf]

I’m sure I’m not the only one who thinks when Kabir visits America he won’t do any sight seeing, he’s just gonna eat. 🤣🤣🤣

[@lelandconner3337]

I'm sure he will, but there are other British KZbinrs reacting who may do the same thing. 😀

[@steveodonald2669]

Collard greens are kund if like kale. There are different types of greens like mustard greens, spinich, turnip greens among others. Southern collard greens are generally cooked with like a smoked pork or ham bone to help season them. Not everyone cooks them with lemon juice like this place did, but its common to add vinegar or hot sauce at the table. Love your reactions Kabir. Well wishes from South Carolina! For the sweet potato pie, mashed sweet potatoes, corn syrup or sugar , egg and milk mixture with spices like cinnamon and nutmeg and baked in a pie pastry bottom

[@fermisparadox01]

Hot sauce or vinegar pepper sauce

[@mygreywolf]

Surprisingly my mother never made collard greens(She died young). So I didn't have them until a roommate made them for me. He added a little vinegar. Just a stronger more bitter version of spinach to me. 😊

[@CloverPandaQ]

What I love about Jolly is that they go for a place kind of off the beaten path, a place a smaller local town would know and die for yet a lot of the surrounding places love it too

[@Northbravo]

As a southern boy from Virginia there's nothing more id like than to sit down, have a beer, and hang out with you and a bunch of guys like you Kabir!

[@yugioht42]

A lot of people don’t like pickles due to the acid. I don’t mind them but I like kimchi and Japanese pickles as they aren’t vinegar based instead they are often natural pickles using rice bran as the base of acid. Kimchi is pure fermentation using spices and oysters.

[@MrRobarino]

Kimchi and Japanese pickles are in fact in Vinegar. Vinegar is made by fermentation of the ingredients and can be made from anything capable of fermenting, including Apples, Rice, Cabbage, etc. Fermented Rice bran is still a form of vinegar.

[@mbourque]

12:47 it's common in the U.S. for certain drinks to be refillable. sodas, ice tea, water, and coffee. alcoholic drinks are not and hot teas usually aren't. the refillable drinks are also usually cheap as well. AND a sign of a great server is that they refill your drink before you even ask for it. though if it's really busy, this might not happen, not because they are poor servers, just because they are highly busy. putting your empty glass at the edge of the table allows them to see if easier and they will come quicker.

[@SD-mw1hz]

Baked sweet potatoes are delish and yes eat the skin, it is the best part, just scrub well, take a fork and poke 3 sets of holes, this prevents the potato from bursting and when it is done you wil see a sugary liquid running out of the potatoe, so good, oven temp 425 degrees or 220 celcius on a cookie sheet, takes about one hour for large size potato. you know they are done when you squeeze it and it feels soft or test with a knofe blade through it to see if it is soft all the way thru. top with butter, cinnamon and a sprinkle of brown sugar. You do not have to use sugar though the potatoes are so sweet naturally.

[@randalmayeux8880]

Hi Kabir! Your reactions to the video make me even hungrier. Looks like he found a really good place. I'm a big okra fan,any way you cook it. Boiled, with tomatoes, fried, in a gumbo whatever.

[@soullessginger8069]

Grits can also be enjoyed similar to cream of wheat as in with some butter and sugar with toast on the side.

[@katw3070]

I don’t like grits, but do like cream of wheat with butter and sugar.

[@mbourque]

17:23 sweet potato pie is mashed sweet potato in a pie crust mixed with brown sugar and sometimes topped with a crumble (like crumbled cookie) or covered with small marshmallows. I prefer the crumble. it can be made in a round pie tin or in a casserole dish. when it's served, you can add whipped cream or ice cream on top.

[@robertschwartz4810]

I've seen this video before, but I had to watch it again with Kabir. They all love good food so much! I've eaten collards but I've never made them myself. I've seen them cooked on TV, though. They're huge, leathery green leaves that take ages to cook down, usually with an onion and a smoked ham hock for flavor.

[@malcolmschenot6352]

Collards are tougher than kale, with much larger leaves; with a stronger taste and need to be cooked longer, usually with some pork product for flavor. Some places serve it tangy but not all. It's an acquired taste but once you acquire it you crave it.

[@rebeccaocain7102]

I vacationed in Savannah in April and made it a point to visit this restaurant. The boys are not kidding with their reactions. Everything I ate was absolutely delicious. Had to take a long walk afterward!

[@TroySteele17]

The 4:15 🤤 is hilarious.. Hope you make it over to the states soon.. You should definitely try to cook and video it, I’m sure people from all over will give you recipes.

[@mbourque]

13:28 the pecan crust will caramelize and give it a dark brown look. it's wonderful.

[@mbourque]

5:30 collared greens are closer to spinach than to kale. they are extremely bitter and have to be boiled to cut down the bitterness, but it only helps a little. people put other things like bacon bits in it or sometimes ham strips while it's cooking to enhance the flavor somewhat.

[@mbourque]

11:51 in the South we season any batter we use to fry something. no point in making something plain when it can be seasoned.

[@toriblue]

I know this is one of your older videos but I wanted to mention that I visited Savannah specifically to eat at this restaurant. In my defense, it was a pit stop on my way to Florida. 😁 I wish they had tried the coconut cake because it is next level amazing. I've tried many different variations of coconut cake and the version served at Sweet Potatoes is my absolute favorite. The sweet potato with pecan butter is even better than it looks.

[@kabirconsiders]

Thanks for the super chat! As someone that loves sweet potato I NEED to try their sweet potato with pecan butter 😋

[@alisonmontana8895]

When you cook something yourself, you are standing over it and smelling it from start to finish, so your olfactory senses are full of the smell, and that effects how your taste. So after you've cooked, cover it, and go outside walk around an get some fresh air, or even smoke a cigar or something, give your nose a rest and a reset, then go back and eat, it will taste wonderful. This works. I'm a mom of 4, if I eat right after I cook, the food taste like nothing, but if I go for a walk, when I get back and walk in the house, I can smell the food.

[@mbourque]

14:14 in the U.S. (and especially in the South) we season pickles with a variety of flavors and even make some spicy. we even batter and fry them, which is also delicious. if you're ever at a place that does that, I highly advise trying them.

[@savannah505]

Greetings from Florida, we have such a huge mix of different foods here in the south. Our BBQ, ribs, burgers, briskets, our cookouts are to die for and when we have pot luck (where everyone brings a dish) people always bring their best. You'll leave stuffed, and/or die with a smile on your face.. The whole south from Texas to Florida, Georgia to Oklahoma, it's awesome. All of the US has it's own uniqueness for it's food. I hope you can make it here someday and enjoy the food and hospitality of the great south.

[@crazytrain03]

Being born in raised in the North Florida swamps, the one food I miss everyday is Swamp Cabbage. It's technically Heart of Palm, but it comes from a select aged palm, and at a certain age, most of the insides can be boiled down so tender. We would fish fry on the rivers and take boats to hunt cabbage for the fry. People have no idea how amazing that is. Southern fried chicken is different though. It's beating with a tenderizer, and served with peppery white gravy. So tender it melts in your mouth.

[@mbourque]

9:02 I eat the outside of potatoes also, as that's where the nutrients are and not just the starch from the inside, but nobody else in my family does that.

[@kimc.1268]

Collards are similar to kale and turnip greens. In the south people will use them interchangeably when they cook them southern style. This restaurant tried to create a new spin on the way they are cooked. These greens can be bitter so traditionally folks cooked them until tender with a ham hock (or more recently turkey leg) to give the greens a smoky flavor. They go well with meat dishes and are fantastic with Franks Red Hot sauce. Also sweet potato pie is a southern dessert and everyone has a different spin. Essentially, you take baked or boiled sweet potatoes until cooked soft, whip it up with butter, sugar, vanilla extract, eggs and either milk or evaporated milk, then pour it into pastry crust and bake it. You can also add cinnamon or nutmeg to the pie filling before baking.

[@erockbaby3000]

You pretty much got it right about the sweet potato pie. You take mashed up/puréed sweet potatoes, and then add milk, some kind of extra sweetener (usually brown sugar or plain white sugar, but I’ve had it with a mix of brown sugar & honey), some more “dessert” like spices (cinnamon, nutmeg, etc.) mix it together, then fill a pie crust in a pie tin then bake it until it’s hot & ready. Then some ppl put whipped cream or even just plain vanilla ice cream on top. There’s more to it but that’s pretty much like a “basic/beginner” sweet potato pie

[@marutakelers1856]

for the pie: Boil the whole sweet potatoes until they're tender, about 40 to 50 minutes. Use a colander to drain the sweet potatoes, then run them under cool water. Remove and discard the skins. Use a hand mixer or blender to combine the sweet potato flesh with the other ingredients until the mixture is completely smooth. Pour the mixture into your unbaked pie crust and bake it at 350 degrees F for about an hour, or until a knife inserted in the center comes out clean. Let it cool before serving. Ingredients 1 (1 pound) sweet potato, with skin ½ cup butter, softened 1 cup white sugar ½ cup milk 2 large eggs ½ teaspoon ground nutmeg ½ teaspoon ground cinnamon 1 teaspoon vanilla extract 1 (9 inch) unbaked pie crust

[@marciewright9670]

The Navajo word for corn is naadą́ą́'. Corn is a staple of Diné (Navajo) life and a symbol of sustenance in Dinétah, the Diné homeland. We have a sort of grits ground up, it’s made from Blue corn, add Juniper ash, it’s so delicious!!

[@ElizbethGould]

Always taste better to me when someone else cooks it❤

[@sweetwater156]

I love corn, I’m from the south, my 95 year old grandmas favorite thing to make for our family celebrations is corn pudding. I had it once. Maybe. I just know I don’t want to eat it. I’ve “been full” for 35 years every time she’s asked me if I wanted more corn pudding.

[@kenf3539]

Sweet potato pie looks a lot like pumpkin pie, but is SO MUCH BETTER!!!

[@pgbrown12084]

Most leafy greens such as kale, spinach, collard greens, mustard greens and even broccoli are derived from basically the same plant.

[@karlsmith2570]

17:26 That's one of a number of ways that you could make a sweet potato pie It definitely does involve mashing up the sweet potatoes for the filling I personally make it with a Graham Cracker Crust, with a little bit of cinnamon and sugar mixed into the pie filling and top it with a mixture of Graham cracker crumbs, cinnamon and brown sugar before baking it

[@catherinesearles1194]

Mash the sweet potato you make a custard using eggs,.evaporated milk, cinnamon, nutmeg a dash of salt and sugar. You can find the recipe. Mix with mixer pour into pie crust and bake. Make whipped cream with heavy cream and vanilla and whip add to slice hot with dash of cinnamon

[@saffronskies333]

Many historians credit Scottish immigrants for first introducing the dish across the pond. There is a tradition in Western Europe of frying strips of meat dating back to at least Roman times. But the most common method of cooking chicken in an era of primitive kitchen equipment was baking or boiling.

[@kelliehatch1712]

For Sweet Potato Pie 1 - peel 1 pound sweet potatoes and cut it into cubes, spritz a pan with non stick spray, put on the Potato cubes, spritz them with a pinch more spray, put the pan in a hot oven and roast the potatoes until soft (alternately boil the cubes unti smooth 2 - mash sweet potato, once smooth, wisk in 1/2 cup melted butter, 1/2 cup packed brown sugar & 3/4 cup granulated sugar. 3 - add 2 beaten eggs, 1/2 cup evaporated milk, 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp ground nutmeg and 1/4 tsp salt. Wisk until all ingredients are well combined. 4 - pour mixture into an unbaked pie crust and smooth the top to even it out. 5 - bake @ 375°f (190°c) preheated oven for 50 - 60 minutes or until pie is set (inserted toothpick should come out clean). 6 - remove $rom oven and allow to ćool completely before slic8ng and serving. Serve with sweet whipped cream

[@OurBradyBunch931]

So sweet potato pies are very similar to pumpkin pie. You basically takes sweet potatoes and you boil them until they’re Mashable you peel them and if you do it right, the peel should come right off, you put it in a blender with what we call sweetened condensed milk, which is basically like a sugary milky syrup with normally brown sugar in a little bit of cinnamon and some eggs and then you pour that into a pie crust up and you bake it for about 45 minutes and is one of the best things to have.

[@tactical-daddy]

Kabir if you want to make some southern fried chicken you need a few things. You need boneless chicken thighs (bought or de-bone them yourself) you want thighs because they stay juicier and are more forgiving to cooking. You want to brine the chicken for minimum of 30 minutes but no longer than 12 hours, for the brine I recommend dill pickle juice. Take the chicken out of the brine and pat dry so not rinse. The key to great fried chicken is double breading. You'll need 2 cups all purpose flour and then season the flour. I use stuff we have here locally called chick a licka bam bam personally. Season the flour well and whisk together. Whisk 2 large eggs in a separate bowl. Dust the chicken with your seasoning, dredge in the egg, toss in the flour making sure all sides are covered. Back in the egg then flour again. In a heavy bottom skillet you will hear oil until it reaches a minimum of 350 degrees but no more than 400. Lay the chicken in the oil away from you, you should have enough oil in the pan to where the line of oil comes halfway up the chicken. Cook for 5 minutes, then flip cook for 5 more. Check that the internal temp is 165 and let the chicken rest for 5 minutes.

[@blackbutterfly3364]

Sweet potato pie is surpasses pumpkin pie. The pie filling which consists of peeled baked sweet potatoes, sugar either brown or white, some may use both cane sugar and corn syrup, butter, eggs, evaporated milk, or heavy cream, salt to taste, nutmeg, vanilla or lemon extract and blend it in a blender and pour it into a pie shell. You can find plenty of recipes online. I'd recommend checking websites that have 5 star sweet potato pie recipes💯

[@victoriah.2083]

Collard greens need to be picked when they are young and tender like dandelion greens. You have to cut out as much of the leaves' white veins, as possible, before cooking. And to cut the acrid taste you splash on lemon/lime juice or apple cider vinegar. Even pickle juice or relish can help the taste. But like mustard greens it is an acquired taste.

[@shirleydurr411]

When I make sweet potato pie, I mash the hot potatoes with butter, add brown sugar and eggs, then bake in crust. Simple and delicious.

[@jason42080]

When fixing collard green for some folks who don't like the bitterness it's best to cook it in a chicken stock/broth and butter and to kick it up a extra flavor level notch after putting it in a bowl sprinkle a few shakes of garlic salt...you will absolutely not stop eating it once you start

[@annmcconnell2099]

One diff on the catfish is the breading is a mix of cornmeal and flour. The cornmeal makes a real crunchy batter, and the batter is very thin.

[@nolaknowles9888]

The sweet potato is mashed and mixed with eggs and sweetened condensed milk and spices then poured into a pie crust and baked.

[@latonyamorris2208]

Grits is made out of ground Homey corn. Soul Food Collard Greens are not bitter. There’s a way to cook the greens that cancel out the bitterness. They should try “Candy Yams & Black eye peas!”

[@janeknisely4383]

Dear Kabir, I have been in the UK for the last 3 weeks and have so much missed your videos! So glad to be home.

[@stacyjane8014]

I cannot wait for Kabir to go to the southern US. The videos will be chef kiss 🤌🏻 But I think we should have a vote on where he should go 😂 Edit to add: I forgot to say that I love Jolly- they crack me up Edit again: I forgot to say that I always thought Kabir was drinking tea.. finding out it is coffee affirms my belief that Kabir should be in Texas

[@MarthaDwyer]

Corn pudding is corn mixed with eggs, flour and milk. Then baked. It's sort of like spoon bread (a pudding like bread) with corn. My mom made the best corn padding.

[@annmcconnell2099]

Sweet potato pie is mashed sweet potatos with butter and some cinnamon and nutmeg. It probably has some sugar, but sweet potatos are pretty sweet. You can make a crumble on the top with brown sugar and pecans.

[@richardcole3800]

I'll give you the secret for old school fried chicken: soak raw chicken in buttermilk for about 15 to 20 minutes then drench in all purpose flour seasoned with salt and pepper fry in cast iron skillet . Seasonings vary by region

[@screwylooygaming]

Restaurants also have the advantage of being able to cycle marinated meats from the day before to get more flavors into the meat. Can be a huge difference. Collard leaves are much broader and thicker than kale. That's why they take awhile to cook down. Usually with ham hocks or other smoked meats of your choice and finished with venegar, sometimes people add spice and sugar to the vinegar depending who makes them.