Europeans Try the Best Breakfast in the South - European Reacts

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My name is André, and as a European (Portuguese), I always strive to bring a unique perspective to the topics I tackle. All my reaction videos are crafted with a playful and entertaining twist!At least I try... 🌍
✔️ Europeans Try the Best Breakfast in the South - European Reacts - Reaction For the First Time

[@juliayoung537]

I promise southern biscuits are nothing like scones 😂! Love from Georgia and Go Dawgs ❤...this southern grandma loves college football

[@european-reacts]

Ty for such an amazing comment! ❤️

[@juliayoung537]

Thank you for your channel!​@@european-reacts

[@lw6084]

Hi from Athens! Woof, woof, woof!

[@barbaracabrera207]

You are right!!!

[@Blakethornton66.]

@@juliayoung537As a Mississippi state fan. You have the fake bulldogs D:

[@propertylady57]

You mentioned the water was nothing but ice. You have to remember they are in the HOT south and they are sitting outside. If you look at their ice later it is almost all melted.

[@xeldinn86]

There was another Brit that lives in the US that made a video on our obession with ICE. I didn't even realize we had one lol

[@propertylady57]

@@xeldinn86 , I know I have one. When my husband and I go out to dinner I always get water with lemon. If the water comes with hardly any ice my husband will ask the server to bring a glass of ice. If I get iced tea I ask for extra ice. I love my drink very cold.

[@suzyd2361]

Both steak and chicken are beaten with a utensil like a mallet, until it is very thin and soft because the sinew is broken down. Then it is seasoned, floured and fried.

[@worldssmallestfan]

6:10 agreed… he forgot hot sauce

[@ZeroOskul]

That has nothing to do with it. In the north, middle of winter, every water glass is still mostly ice cubes. You order just a coke in a bar and they serve you a glass of ice with a spritz of coke in it. Americans are just obsessed with ice. The origin is understood -- "summer is hot and ice is cold" -- but there is no logic or reason in its continued occurrence.

[@HikingPNW]

You'll probably notice them talking about preserves, jams and jellys but they are actually different. Here is a breakdown. You don't see Chutney and Compote very often but you'll see jars of jelly, jam, preserves, and marmalades being sold at grocery stores. Jelly: fruit juice + sugar Jam: chopped or pureed fruit + sugar Chutney: chopped or pureed fruit + sugar + vinegar + spices Preserves: whole fruit or fruit chunks + sugar Marmalade: whole citrus (either chopped or left intact) + sugar Compote: whole fruit or fruit chunks + sugar (but usually eaten immediately, not preserved)

[@lordmortarius538]

I'm Ukrainian-American, and let me tell you, we slavs do not _eat_ our компот, we _drink_ it :)

[@brianpleshek5593]

You can see a pattern here though.

[@mbourque]

I've cooked all of this. I was taught how to cook by my grandmother because she insisted that everyone knows how to cook and keep a house. She always said that you never know when you'll live alone so you need to know how to take care of yourself....

[@earlonaweary9155]

Great advice! 👍🏼

[@TraciPeteyforlife]

Your Grandmother was a great and wise woman.

[@brianpleshek5593]

That's a good grandma.

[@carolynbertram5598]

Making biscuits is an art form! My mother taught me. The secret to getting them really fluffy like those biscuits is both in the flour and shortening used, as well as a really light touch. That's it. The secret is... a light touch makes a light and fluffy biscuit... Those look perfect and delicious, (though a little pale.)❤

[@mommacrow3170]

Completely agree with you.

[@Rose-z4h6k]

Amen sister. I don't have an ounce of southern heritage and it shows in my biscuits. Hockey pucks anyone? Even Bisquick can't save 'em. I probably could wreck the ones in a can.

[@jaredmartin2297]

You are correct but the best biscuits are made with butter. No substitute beats Buttermilk biscuits made with fresh well salted butter. I don't do it very often but i have made my own butter and butter milk to make from scratch biscuits.

[@spuds416]

Hash browns are SHREDDED Potatoes that are usually Cooke on a Flattop until crisp

[@TrueLibraGirl]

Our meals are made to be eaten together. Mixing the salty food with sweet foods is top notch! 😋 Chicken & waffles & country fried steak & eggs are just normal to me. My favorite is Biscuits & Gravy or Corned Beef hash with scrambled eggs with/extra cheddar cheese. We were definitely were blessed with delicious food living in the South. It’s amazing what my ancestors created from the scraps they were given.

[@ruthpierson940]

My favorite big breakfast consist of grits eggs over easy, thick sliced bacon crisp hot butter biscuits and cane syrup, that you mop up with the biscuits.

[@ruthpierson940]

That will put you on about a 24hour sugar rush

[@theresabeck1029]

If you only put a few ice cubes in the glass, then pour a warm drink on it, it melts the ice, which waters down your drink. If you have a lot of ice , your drink gets cold quick, the ice doesn't melt as fast, so you have a nice cold drink without it being watered down.

[@Mallaien]

I gets hot in the south, hotter than Europe, so that's why we have a lot of ice in our drinks. Tennessee accents are not as pronounced as it is in Texas or Georgia.

[@introvertedrat]

Not everyone in the south has a southern accent. However, the accent can be found in any southern state, but most commonly in the deep south. I'm from Alabama and the southern accent is very common here🤍❤️

[@ruthpierson940]

I'm from Louisiana ,we have cajun southern and creole combined

[@accident12123]

Their combining with a couple exceptions is very much the way it's eaten. Steak and eggs is also a common breakfast combo.

[@Merrickbri]

Watch out! You cannot know the secrets of my chicken magicks! HAHAHA! I hate to break it to ya, but everything here was pretty common in the south. The quality can fluctuate but everything they ordered? That's common AF! lol We love you too, my friend, from Arkansas! PS She totally had an accent. I think you're experiencing a charm-like spell. When she said "Ya'll enjoying everythin?" right after you said that? I about died laughing!! HAHA! Keep it up!

[@nancyminton3064]

The women in my husband's family are the best southern cooks; my mother-in-law would make biscuits for every meal, served rice at every meal, and served tea sweet enough to use for dessert. I was married for 10 years before they started to teach me their recipes; I still haven't passed the secrets on to my 32 year old daughter, lol!

[@lindacarroll6896]

She told them what hash brown casserole is when she set it down. I am disappointed in them that they did not listen. Of course, they were busy exclaiming over the food. Hash browns, cheese and sour cream. Hash browns are shredded potatoes browned in butter and/or bacon fat.

[@georgemetz7277]

OK, I'm saying way-fulls from now on ;-) Any cold drink including water will have lots of ice. That's just how we roll and besides, it's probably hot and that ice won't last long and she will bring more automatically. Don't be worried you aren't getting enough liquid, there's always more and probably free as far as sodas and ice tea and certainly water. Josh did say he ordered everything. They have a crew to feed!

[@darrenoetinger7876]

Theres a certain type of steak used for country/chicken fried steak. It's pounded out thin with a (spiked hammer) meat tenderizer then battered and fried.

[@khem127]

Yup, it's called Cubed steak in Chicago(lil Mississippi).

[@jessereichbach588]

Waffles and fried chicken , with syrup, is VERY popular in the US. Also waffles egg and sausage or bacon. Fried steak, mostly in the south. Hashbrown is chopped potato, flattened into a patty and fried. And the sausage gravy, a cream gravy, is popular in the south. But usually you will just order one thing, not the whole menu haha.

[@raelelectric]

country fried steak also known as chicken fried steak is because they originally put the batter used for fried chicken on it and fry it like chicken. The steak is tenderized with a meat mallet so it is tender.

[@olderthandirt7061]

The best way to understand "traditional southern food" is to recognize that it is the food of poor people (black and white) that needed a huge quantity of calories because they were doing hard labor from sun up to sun down. Personally, I've only had fried chicken for breakfast a few times but country fried steak was fairly common. At our house, we preferred ham, sausage, or (my favorite) bacon. I wonder why they didn't include grits? I was also surprised that there were no tomatoes. In the spring we had fried green tomatoes 2-3 mornings of the week and as soon as the tomatoes started to ripen we'd have sliced tomatoes every morning. I don't think I've ever had banana pudding for breakfast, but we usually had what ever type of fruit that was in season. These days we don't do as much of the hard physical labor, so we don't need the calories, but it's hard to give up such good food.

[@jameshobbs1460]

What is a Hashbrown? Easy.. Take a vegetable grater. Grate a potato into shreds. Put in water and swish till cloudy. Dump new water rinse repeat till the water stays clear. Place in towel and squeeze the crap out of it till the shreds are as dry and devoid of water as possible. Heat a pan on med to med low. A little oil and more butter than you think it needs. Salt and papper. Put in center of skillet in a packed down circle kinda like a burger looks. Put lid on cook five minutes. If you like extra crispy cook six and flip. If you have a small spatulas take a plate face down in the pan and hold them tightly together and flip the hashbrown onto the plate and slide it back in the skillet. Salt and papper (potatos take a good bit of salt but dont douse the crap out of it) put a pat of butter in the middle of the patty and dome and cook five more minutes. Crispy outside and soft insides. That is a hashbrown. Easy once you do it once. You can add onion, onion powder, cheese, ham, bacon, veggies, etc... on first cook if you like before the flip.. Enjoy

[@randykillman6475]

Chicken fried steak or country fried steak are the same kind of dish. It is a thin beef steak that is pounded to tenderize, battered fried and then covered with white gravy. white gravy or milk gravy is the same thing also. sausage gravy is white gravy with pieces of cooked pork sausage in it. It is not hard to make sausage gravy and if you want, I can send you a recipe and you can make it yourself. 16

[@User_Albert_V]

Sausage, eggs and biscuits plus cheese are so common here in the South, that they are in the frozen section of every grocery store! These guys are eating biscuits with sausage gravy, which I have every time I have biscuits. YUMMM!

[@jonh7480]

We love you too Andre!

[@stocks1000]

You always. always, always eat fried chicken. ribs, burgers, and pizza with your hands.

[@knash97]

Since we love fruit preserves/spreads and the terms are different here in America, I figured I'd give a breakdown that I found online. All jellies, jams, preserves, conserves, and marmalades contain fruit, sugar, pectin, and acid-heat, acid, and pectin work to form the gel. There are also compotes and fruit butters. Jello is the flavored, usually fruit, wobbly, firm gelatin dessert that is sometimes molded in fancy molds. Jelly has pectin, and Jello is gelatin. The word preserves is often used as an umbrella for all preserved fruit spreads. Sometimes, though, people use the term to refer to preserved whole fruit or fruit cut into large uniform sized pieces. The fruit can be stored in its juices, syrup, or even water. The storage liquid is typically clear-ish and is sometimes slightly gelled using pectin and acid. The fruit maintains its shape during cooking and should be tender and plump. Jam consists of fruit that's crushed or chopped and cooked with sugar (and sometimes pectin and an acid) until the pieces of fruit are soft and lose their shape. As the mixture cooks, water evaporates, and it thickens to a spreadable consistency, though it still may have some pieces of fruit. Sugar acts as the primary preservative. The primary difference between jam and jelly is that jelly is strained for a gem-like clarity without fruit solids. To get that bright and crystal-clear consistency, most fruits are crushed and cooked to extract their juice. The mixture is strained through a jelly bag, which is made of a fine mesh fabric that ensures that no fruit particles slip through. After straining, the juice is boiled rapidly with sugar (and sometimes pectin and acid) so that when it sets, it holds its shape. Jelly is typically firmer than jam but not so firm that it's gummy-like. According to government regulations, jelly must contain at least 55% fruit juice. Jams made from a mixture of various fruits are called conserves. All conserves are jams, but not all jams are conserves. Make sense? Conserves usually contain fruit mixed with sugar and sometimes nuts and dried fruits. You can make a compote with fresh or dried fruit (whole or cut into pieces) slowly cooked in a sugar syrup (sometimes containing liquor and spices) with no added pectin. Slow cooking is essential for the fruit to maintain its shape. The Culinary Institute of America considers compote to be one of two types of fruit sauce: there are coulis, made with smooth, pureed fruit, and then there's compote, which is a chunky mixture. While preserves and conserves are typically jarred, often (although not always), compotes are made and used immediately as a dish component. Compote applications can be either sweet or savory. Marmalade is a soft jelly that contains pieces of fruit rind (usually citrus). Marmalades have a sweet and sour flavor, and the fruit's rind imparts a mild bitterness. Although cooked rinds become tender, they maintain their structure, giving the spread a distinct candy-like bite. Not only do we use citrus peel for marmalade because it contains high amounts of flavorful and aromatic oils, but the peel also contains very high levels of pectin. When commercially manufactured pectin is not derived from apples, it is often made from citrus. As a result of citrus peel's naturally high pectin content, marmalades rarely require additional pectin or acid due to their acidity. Unlike jellies, jams, and marmalades, fruit butter is not jellied. Instead, butter relies on the fruit's natural body to create thickness-the fruit pulp is cooked with sugar for a more extended period to achieve a dense texture (longer cooking means more moisture evaporation!) Fruits containing less moisture, to begin with (like apples and pears), lend themselves to making intensely flavored butter. You can also make pumpkin butter. According to FDA rules, products labeled 'fruit butter' must be made from these eight fruits: apples, apricots, grapes, peaches, pears, plums, prunes, and quince.

[@divadaedalus]

I’m from the Va. Blue Ridge Mountains. A big breakfast for us ( certainly not every day) would be scrambled eggs , country ham with red eye gravy or sausage, grits (if we were lucky with cheese) and biscuits with lots of butter and homemade blackberry jam. Might have fried apples and bacon. When Mother pretended not to notice we would stack the eggs, bacon and fried apples on the biscuit and add some cheese. I agree the biscuits seem pale. When Mother cut the dough out she would dredge the biscuits in melted butter and bake them in a cast iron pan. The outside was crisp and golden and the inside was fluffy as a cloud. On really cold dark winter nights we would sometimes have breakfast for supper. Warmed us up after bringing in the cows and horses and feeding the pigs and chickens. Sweet memories BTW a regular breakfast in fall and winter might be pancakes or waffles with butter, syrup or honey or jam or cinnamon served with ham, bacon or sausage. Alternately eggs, same meat and biscuits or toast might have oatmeal with butter, honey and cinnamon and fresh fruit. Spring and summer it would be a lighter cold meal with sliced ham, eggs, fresh fruit compotes, and tomatoes. Rarely we had store bought cereal and thought it was wonderful. Silly children!

[@jimmyb.6272]

She does have an accent

[@medicisdad1]

Years ago I belonged to a hot rod group and we would cruise on Saturday mornings and then go to the Loveless. Anywhere from 20 to 75 hot rod cars, trucks and motorcycles. All brands. I miss those days.

[@Nana-zi9xq]

We often have breakfast food for dinner quite often

[@Tatersmama101]

Don't forget... Josh and Ollie have a whole crew along with them, so what may look like a lot of food to you and I, ends up being shared with several others! Because in the south, we don't let anyone go away hungry! I grew up in California and then moved to Georgia 8 years ago, so when I heard about Chicken and Waffles, I couldn't wait to try it... and man oh man... I'm so glad I did!! Mmm Mmm ! 🥰🥰

[@CJWJR]

16:28 He's right. No one wanted fried steak in school because the quality of school cafeteria food in the U.S. (at least at the K-12 level) is horrendous.

[@wandahenry3606]

The ice cubes are to combat our heat! All summer 5:07 can be an average of 40 Celsius! You will learn to cherish ice! 😂

[@tmtrikosko9060]

We put a lot of ice in our drinks to chill the drinks with minimal dilution of the beverage (ice aborbs the thermal energy from the beverage without warming up enough to melt very much). That's a reason for free refills in many places because the actual volume of the beverage is small. A lot of ice even when it is only water assures a cold drink.

[@jaredmartin2297]

Hash browns are delicious shredded potatoes seasoned with salt, pepper garlic and onion powder, then pan fried to crispy perfection. to make it a casserole you mix sour cream and cheese and usually some shredded fried onion bits and mix it all together. If you want to make at home the trick is to set the potatoes frying and then LEAVING THEM ALONE until the bottoms are fried to a crisp before flipping and doing the same. DO NOT STIR you have to be patient and let them sit to get that golden crunchy delight.

[@chancemeyers8502]

Chicken and Waffles with syrup is a U.S. Southern classic Andre lol

[@jessicaz4621]

how to make southern bisquits : dummy edition.. all-purpose flour 1 tablespoon sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 cup shortening or butter 3/4 cup milk Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky). Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth. On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick. Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

[@cherylthomas5630]

My mother told me that as a family traveling south toward Memphis, my Dad would stop at Loveless and they served sausage and biscuit directly out of a window in the house. That was their beginning.

[@livinglife8333]

You do realize that the temperature stays at 37 c and higher with humidity hovering around 70-80 percent most of the summer. So yes to keep cool we use a lot of ice. Also they ordered multiple meals from all over the menu, that’s not typical of a breakfast.

[@Rob-ll5xf]

chicken and waffles isnt uncommon and neither is syrup on fried chicken

[@kaylaweir10]

I went to Loveless when I visited Nashville in 2014! I moved here from Minnesota in 2016 and am about 25 minutes from Loveless :) also yes we love cold drinks but especially in our water in the summer because it’s hot as heck down here.

[@savannah65]

Some people move several times during their lifetimes. Lately, there is a trend to move from the north to the south. When they arrive in the south, they tend to keep their northern accent.

[@racheltaylor3416]

I live in Nashville. The Loveless is legendary and I can vouch for the fact they have the best biscuits you will ever get at a restaurant.

[@vociferonheraldofthewinter2284]

Do yourself a favor, son. Learn how to make American biscuits. They're really quick, cheap, and easy once you know how. My mother didn't even need a measuring cup. Here's her recipe: - 2 cups all-purpose flour - 3 teaspoons baking powder - 1 tablespoon sugar - 1 teaspoon salt - 1/2 cup lard - 3/4 cup milk Preheat oven to 450F. Sift your flour, THEN measure it and put it in your bowl. (Sifting makes the biscuits fluffier and softer. It adds air. You just dump the flour into a sifter and shake it through. Don't measure the flour until you've sifted.) Add your sugar, and baking powder, and salt into a bowl and mix it up with a fork. Add COLD lard - straight from the fridge. Cut the lard into the dry ingredients until you've got a bunch of pea-sized crumbles. (You cut the mix by taking two butter knives and working them together like scissors. Don't over think it, just focus on cutting the pieces of lard into smaller pieces with the knives. It only takes a minute. If you make the recipe often, get a cheap tool called a pastry cutter to make that part go really fast. Those also work well for pie crusts.) Dump your milk in and mix it all around with a fork until it's mostly coated. Dump about 1/3 cup of flour onto your counter, plop your mix right on top, and roll it around in the flour to coat. Knead about 10-12 times until it comes together to make a dough. The dough shouldn't be super sticky or 'wet.' Add a little flour if necessary. DO NOT OVER KNEAD your dough or your biscuits will be dry, tough, heavy, and dense. (They'll still taste good, though. You'll just need a drink to swallow it without dying.) Roll out your dough until it's about 1/2 inch (12 mm) thick. Cut out your biscuits with a lid or a can or a cookie cutter. Anything that's about 60 mm across. (You can make them MUCH bigger if you want. As long as the dough is 12mm tall when you cut it, it'll cook through and you can't go wrong.) Grease a cake pan with lard. Arrange your biscuits so they're just barely touching. Bake for 10-12 minutes depending on your oven until the tops are golden brown. Brush butter on the tops while still hot. And that's it. Serve straight out of the oven warm with LOTS of butter and whatever else floats your boat. I really do recommend that you find a sausage gravy recipe and try that at least once if you really want to get a taste of the American South. Honey, fruit jams, slices of fried ham, or eggs all work. They're a pretty neutral bread that goes with anything. *Note: A good biscuit rises up about double. When you pull it apart you should see flaky layers. If you're struggling, there are a ton of great videos that can help you figure it out. It takes a few tries to dial it in, but the recipe is pretty standard. I gave you most of the tips and tricks in the recipe to save you from some common mistakes right up front.* If you want to get REALLY fancy, lightly brush a mix of 1 egg white with just a little bit of COLD water on top right before going in the oven. That does something magical to the top. *WARNING: Once you learn how easy they are to make, they are highly addictive and they will make you fat.*

[@chrisdavis7617]

Cream Soda has been my favorite since I was little. The difference is I was raised on GEM brand which is slightly local for a few connecting states. Gem Cream Soda is the best. They also make grape and orange soda.

[@catherinesearles1194]

The fried chicken plate has no breakfast foods on it, it's clearly served here as a lunch item. They have a tremendous recipe and much acclaim. A smart person would try every fried chicken offered. They're highly intelligent.

[@markalusss]

6. Fried chicken, scrambled eggs, on waffle, with fresh syrup. 👌🏾 I live for a loaded biscuit too. Sausage and eggs with strawberry jam on it.😋

[@cheryljohnson733]

We had biscuits and gravy every morning, my papaw smoked his own country ham. We often had fried chicken because farmers needed a substantial breakfast before going out to the fields.

[@sharonbryant2384]

My little sons and I love country fried steak and gravy on Sundays! Chicken 'n waffles are very popular! Also, we LOVE ice in our drinks! It's really hot here so we love our freezing cold drinks!

[@karennorris6135]

I laughed when he dumped hot sauce on the sausage and even harder when he took a bite!

[@Nana-vi4rd]

Hash brown potatoes are sledded potatoes fried up with onions. And their good. And why they serve steak and chicken for breakfast. The coal mines worked around the clock. So someone coming off night shift wanted dinner before going to bed. And don't knock it until you try it for yourself. You'll never go back to an ordinary boring breakfast.

[@sgrocker1]

Chicken and Waffles is very popular in the south.

[@ronwalsh9350]

Thank you Andre, I needed that

[@davemortgage]

16. Most Americans don’t eat all that food everyday but will have a large breakfast like this one on weekends usually on Sunday mornings. Or if family comes over on Sundays. Love your channel and enjoy your food reactions. 👍🏻

[@keryoka1]

We don’t eat like that. They order the whole menu to show you everything for their video. Normal people don’t order like that.

[@TheBigThoughts]

I grew up right next to this place. Right off highway 100 in Belleveue. Loveless is really touristy, but they do have fucking amazing food.

[@phunkydroid]

2:45 No this is not normal, this is Josh and Olly trying everything on the menu at the same time lol

[@DolaPrice]

I personally love a grilled steak and egg breakfast with hash browns! And steak sauce. A good hash brown has shredded potatoes, a little shredded onion, well browned on both sides. Sorry for drooling on the screen.

[@brossjackson]

16 for watching the Memphis Ribs video. Yes, maple syrup on fried chicken and waffles is a think in the south, and it's an amazing combination. Also a big yes on putting the sausage gravy on the biscuits, putting maple syrup on the sausage, and putting hot sauce on the scrambled eggs.

[@jaygardnertenor]

They keep calling it country fried steak but it seems to be chicken fried steak which traditionally would be a tough cut of meat that is heavily tenderized then dredged in flour and spices (salt, pepper, paprika) and deep fried. It is usually served with cream gravy.

[@elliottgatehouse6568]

Not any stronger than Texas has the best BBQ. We like cold water!!! That's a breakfast sausage (pork). She is Southen just doesn't have a twang. We eat hot sauce on anything we want. The fried chicken is fried in a pan on top of the stove. Chicken and waffles are a mainstay in the South. Country fried steak is also call Chicken fried steak. It is cheap steak floured and fried in a pan. Yes we make biscuits every morning, very simple and fast. Banana pudding is a staple. We drink coffee or coke in the morning and then sweet tea the rest of the day.

[@StevenTyree-sl2nx]

Chicken and waffles is a surprising combination. If they happen to have bourbon maple syrup, chef's kiss.

[@Mercury6_]

Andre, Hot sauce is mandatory at every breakfast table my friend

[@artemusprine]

Hash brown is usually a potato... "Hash" is the way it's chopped and tossed and brown is the color you serve it at.

[@mpaul5967]

I don't put the syrup but i do eat fried chicken usually with no bones and waffles.

[@marnie8007]

Born and raised in Texas and I've never personally had fried chicken for breakfast but it doesn't sound weird to me. If it's fried and it's delicious it's on the menu.

[@irenemcdade3087]

Love watching from central New Jersey.

[@kelliefish6259]

Yummy!❤ from CALIFORNIA. 🇺🇲

[@phillippuckett5552]

61 y/o southerner. Never had chicken, green beans, Mac and cheese, mashed potatoes. Never heard of chicken and waffles till about 20 years ago. Don’t know where that came from. And where are the GRITS!!!??

[@monolithofwoe4366]

As an Alabamian that's lived all over the country, nobody can cook like the south.

[@sheryljoel5052]

The southern accents vary in strength. Some northerners relocate to the south, and take on a little bit of the accent. Some have been there for generations, and almost speak another language entirely.

[@loodiamexican]

The south gets flippin' hot, dude. The ice is necessary.😁

[@Ljrobison]

You should definitely make biscuits and gravy! Im sure you have all the same ingredients. Its fairly simple too. The biscuits are the only difficult part and even then its just getting the time in the oven right. Most peoples first attempt tend to over bake them way too much.

[@patsyhughes7130]

As some one from Tennessee she as a very light/subtle Middle Tennessee accent it's an "average" southern accent(but also take into account she is in the largest city in Tennessee and it is a cultural hub). Whereas if you go to West Tennessee you'll get a gruffier/thicker accent and if you go to East Tennessee its more of a distinct "hillbilly" accent from the Appalachians. Edit: speaking of fried chicken for breakfast, a good chicken biscuit is top tier!!

[@gryphon9507]

3:34 I visited Barcelona in 02 and got a case of sciatica walking up the turrets of the Sacred Family cathedral and would of given my eye teeth for one plastic bag of ice to put on that inflamed nerve. But it is forbidden apparently in all of Europa to have ice for any reason even medical.

[@cdpgeorge]

It's a lot and yet they seemed like they were unmotivated but then they tear it up. Good food does that.

[@theproceedings4050]

It's somewhat uncommon, but yeah, you can get steak for breakfast in the United States. Steak and eggs, chicken fried steak in gravy, we even have big ham steaks with eggs.

[@ChocolateFishBrains]

chicken and waffles with maple syrup is a very standard breakfast item

[@pams1324]

Bisquits and gravy is a great breakfast by itself.

[@jaygardnertenor]

The waitress definitely brought them some dishes that aren't breakfast. I'm sure it's more for the video than anything else. hashbrowns are julienne cut potatoes that are fried up in butter so they are crispy on the outside and soft and delicious on the inside. It's not unusual to put Tobasco sauces on your sausage and/or eggs.

[@HaydenPoff-wj7kp]

Syrup on fried chicken is amazing. HONEY on fried chicken is the BEST though little secret I learned in Alaska but they do it everywhere here in America

[@AC-ni4gt]

Yes fried chicken for breakfast. I mean I even had pizza for breakfast. Also I LOVE me some country fried steak! The one school lunch I always looked forward to! And the hash brown casserole is the best breakfast idea ever.

[@sherrilyon2096]

Chicken and Wafflles are a southern breakfast thing!! I am from the South. 😂

[@cden409]

The gravy goes over the chicken fried steak.

[@katieellenburg3394]

And they've accidentally discovered the gloriousness that it biscuits and gravy 😂

[@randallshelp4017]

she has a southern accent...

[@nathanwolfshohl8377]

we like our water very cold...the colder the better, for every beverage really

[@MaryEllington-q6m]

I love the Jolly videos, but I love them more when you are reacting to them.

[@JeanneLiberato]

Shredded potatoes seasoned and fried. Anymore, many Southerners have no accent, but most do.

[@liquidmetal12]

Your accent baffles me. I grew up in a house sandwiched between 2 Portugues families and my best friend was one of their sons. Their accents sounded nothing like yours. I thought for sure you were Eastern European. Anyways, great reaction!

[@gotham61]

He's secretly Russian

[@SubieNinja]

country fried steak/ chicken fried steak are the same thing. too many people are confused by the "chicken fried" part that they think its chicken rather than steak fried the same way as chicken.

[@joeholahan7619]

Ice melts fast in Nashville....😁

[@keryoka1]

Chicken and waffles with syrup is so good 😊 that’s a southern thing. Although yes Britts like mixing weird things.

[@tinatieden8499]

wayffles... OMG that was so cute !

[@josephbridges7470]

I’ve eaten at Loveless many many times. It’s the best breakfast in the US. Period.

[@miminewell334]

#16! Thank you for your reaction Andre!! Please make it soon coming to America!!💙

[@serpenticide_555]

@11:20 its the carcinogens and chemicals banned in majority of countries making the food hit different. Lol

[@tiffanybattle2031]

I have been waiting for that comment.

[@thehungryfather3136]

Turns out being alive can cause death.

[@photokt777]

I hope you get a chance to visit with us, every state is so different from the next, its WILD but makes for an awesome adventure!

[@vernsnith2230]

The only thing that is missing for my me would be a side dish of GRITS!! Grits, home made biscuits, and, eggs would be a great breakfast. By the way I am happy you are enjoying a most delicious Southern breakfast--just the best!

[@SlouchingTowardsWalMart]

i was born about 70 miles north of this place, just over the kentucky border, and i'm here to testify: yes, their food is great, and their biscuits are heavenly -- but not as good as my nama's.

[@vociferonheraldofthewinter2284]

10:30 The hot sauce goes with the FRIED CHICKEN. Not the sausage. The maple syrup goes with the sausage.