I love the channel guys, but please use a real narrator! The AI makes it hard to listen too because it is too neutral and gets some words clearly wrong.
You over-generalized about barbecue mutton. It's pretty much unknown to most of Kentucky. It's pretty much a strictly western Kentucky thing, from Owensboro to Paducah.
My favorite gravy for biscuits is not made from sausage or any other meat. It's called "sawmill" gravy or "orphan" gravy, made with milk, flour, water, & bacon grease.
As a western New Yorker, I think we in NY have the best food you can find in the whole U.S.A.! Variety from every imigrant group that came to this country makes this state a culinary delight!
On New Years, Collard greens are for money, black eyed peas are for luck. Coins under the bowl not very common. If you’re wishing for luck you can’t waste a coin. People seem to think that grits are only served with shrimp. In southern households we have grits almost every morning for breakfast with eggs and some type of breakfast meat sausage, bacon, even fish. Shrimp and grit is something usually had in a restaurant or for a rare special occasion.
Stop it. Africa nor Europe had anything to do with soul food(its strictly American) and sont you find it funny that soul food consist of many so called "native American " foods. We are the original American. Africa nor europe has any influences on us or cuisine. We influence them and the globe
I NEVER KNEW THAT WAS WHY WE ALWAYS HAD BLACK EYED PEAS ON NEW YEAR’S DAY! WHEN MY MOM AMD DAD WERE WE ALWAYS HAD HOG MAWS AND SHITLINGS AND BLACKEYED PEAS WITH REGULAR OR HOT WATER CORNBREAD!
Southern has more European influence, soul food has more African influence. Pumpkin pie = southern, sweet potato pie = soul. Sweeter cornbread, fry bread = southern, more mealy cornbread = soul. Baby back ribs, brisket = southern, slow cooked, pit smoked ribs = soul. And the dishes that overlap like fried chicken, it’s how you cook the dish and it’s in the seasoning.
I just cooked my first pot of collard greens. I tell you it took me a minute to get them right with the seasonings and tenderness. I see they taste better on the 2nd or 3rd day too. Seems like I cooked them greens almost 3 hours to get them where I wanted them. At some point I over seasoned them. Had to pour the salty pot likka off and add some plain water to regulate the seasoning. Then they were just right. I will get them right the first time next time.
