This one's regional, and you'll have to go near WV to get them. The Pepperoni Roll. They were invented by Italian immigrants who needed an inexpensive filling lunch when they went to work in the coal mines. Original recipe comes from Country Club Bakery in Fairmont, WV. All others are variants.
With her difficulty in saying the name “s’mores,” it would’ve been cool if he gave her just a tiny bit of history on the background of that name, at least telling her what “s’more” is short for. ;) From Wikipedia: _”S’more is a contraction of the phrase "some more". S'mores appeared in a cookbook in the early 1920s,[1][2] where it was called a "Graham Cracker Sandwich". The text indicates that the treat was already popular with both Boy Scouts and Girl Scouts. In 1927, a recipe for "Some More" was published in Tramping and Trailing with the Girl Scouts.[3][4]”_ P.S. When they showed a close-up of Eva making her s’more, it shows that they used cinnamon and sugar graham crackers. That’s blasphemy for s’mores! Lol. It should’ve been a regular graham cracker. The marshmallow and chocolate already has plenty of sugar in it, and cinnamon is not a part of a s’more! 😂🤦♀️
I agree! The italian „Not bad“ means: „I‘m surprised, still a little bit scared, but it feels friendly and I can imagine to have more… a little bit…ah… just gimme more…. actually it’s delicious“
It’s all a matter of context, we do it all the time in Italy when someone downplays their abilities or lowers your expectations and you end up positively surprised with the outcome, we use this “it’s not bad” as a way to say “I wasn’t expecting much but you did a good job”. Maybe we are not able to fully convey the same in English and it makes us look like we are not satisfied with anything 😅
Alessandro Mirto it's one of those cases where the difference is cultural. The negative words (in this case, 'bad') are perceived as more relevant than the positive. Especially when someone cooks something for you, people tend to use a more positive, encouraging language, even when the person cooking made a disaster. If you're not overly enthusiastic about a dish, the more neutral things to say are 'It's quite good', 'It's alright', or even 'It's good' - The intonation and facial expressions are key to convey what you mean by this. It's bizarre how intonation is so overlooked when teaching English in Italian schools, when it really does half of the job at times!
@@igeloi not my comment but you can mix sweet potatoes ( mashed ) with pineapple and some other liquids ( I vaguely think pineapple juice or cream but I'm pulling a ways back in my memory) , place it in a casserole dish to bake and then broil mini marshmallows on the top for like 2minutes while you watch it very closely. My mom made it when we were kids and that recipe was in a huge book she got in the 60s. I loved it as a kid, I'm sure you can find a recipe online.
To Russians back in the 80s, they would say Levi's, hot dogs, Ford Mustang - these things are America to them. To hear Eva say s'mores "taste like freedom" choked me up. But then, I'm a softy. Grazie, Eva!
Ava, when you bit into that s’more and then immediately bit into it again, it melted my heart as an American. Harper did an amazing job. You must be proud that he is learning cooking skills from you as he watches you. He always give you the credit. Nice channel guys.
@@MichaelTheophilus906 A lot of Europeans hate Hershey’s chocolate because the way his recipe preserves the milk sours it slightly. I figured that would be the problem.
@@MichaelTheophilus906 As I said, it isn’t the ingredients, it’s the Hershey’s process that sours the milk. It’s what made it possible to make an affordable, shelf-stable chocolate bar for the masses. It tastes like vomit to a lot of Europeans, not just Italians. Americans grew up with it and are used to the taste.
@@joshrees3413, meh, I'm southern. Italy is perhaps the only country that has better food. I'm defending biscuits and gravy till the end. BTW biscuits are not a cookie here. Il biscotta non e un cookie. NO grazie
@@joshrees3413 03:40 *That dish is essentially what is known as S.O.S. ($h¡t On a ShingIe)!* It first came into existence during WWI (I’m not sure what he was talking about with the Revolutionary War), but the meal was popularized/made all the time during WWII in the military.
I’d like to see Eva try American cookout foods. Grilled hotdogs and hamburgers with all the fixins, potato salad, baked beans, macaroni salad, some kind of jello concoction, like Watergate salad, ambrosia salad, and watermelon for dessert. Those are my favorites in the summer.
Watching Eva's face when she was eating the s'mores was priceless! Her unabashed, child-like delight brought tears to my eyes. She is such a beautiful, gentle soul and you two are an amazing couple! ❤️
Many of those things we also eat here in Italy! I would have to say the main difference is less mayo, but outdoor foods are very similar when it comes to summer and BBQ - just less crap on top of everything and we don't smother food with sauces.
shrimp and grits, real Boston baked beans, a real lobster roll, real southern corn bread, seafood gumbo over rice, strawberry shortcake (with real biscuits... and Harper, you're already ready to make proper biscuits for this one!), fried green tomatoes (seasoned properly they don't need any Remoulade sauce which Eva would appreciate)... a lot of possibilities!
Eva, the “proper” way to have bleu cheese dressing with Buffalo wings is to have some carrots or celery on the side, and you dip them in the dressing to cool your mouth.
An alternative dipping sauce for those who dislike blue cheese is buttermilk ranch dressing. Not as good as blue - far from it, really - but seems to appeal. Sorry, Pam. But there are those who can't hack a pungent (and flavourful) cheese.
A little less dill, a little less capers, a couple of thinly sliced red onion rings, and a little quirt of lemon juice, and that's a bagel with lox, I tell you!
I like to say the husband and wife that cook together, stay together. Because you're too busy only arguing about ingredients instead of the rest! 🤣 My husband is my cooking partner! Mexicans fighting over the best recipes that we didn't have time to fight about anything else. 25 yrs later. Seems to have worked 🤣. Love you two!!
"There are no gentlemen when it comes to s'mores" is my new favorite expression. Deal with it, family! You don't know how to roast a marshmallow? Not my problem!
Lemme tell ya. As a New Jersey native, those bagels looked goddamn exquisite. And im so glad you went with lox and schmear. Wonderful little taste of my neck of the woods.
I know this is going to sound horribly sinical. I grew up in the midwest, but you people's over emotional reaction to a simple tasting video makes me worry about your mental well being. If you need someone to talk to there are helplines, plus your doctor would be more than willing to prescribe antidepressants or antianxiety medication. Lol.
@@johnkramer812 oh please, for me it was the same as watching a sentimental commercial on TV. Not a big deal. Im no snowflake, but im still not happy with what's happening in this country. I could tell you to relax as well.
@@BB.halo_heir Good for you. I have to question the idea of bringing up "what's going on in this country", though. Seems like something specific might be causing that underlying need to feel connected emotionally with others.
There are no gentlemen when it comes to S’mores! That’s hilarious, I love your channel. Y’all are adorable, and I love learning about Italian cuisine with y’all.
I came across your channel a week ago and have not stopped watching!!! I love you guys!!! Happy 4th to you both!!! Native American here, you should try fry bread!!! Indian tacos with some green Chile! I bet Eva will love that!!!
This is the first time I haven't thrown my computer with frustration over his bad cooking. Those biscuits looked pretty good ... and the bagels looked good for a first time, they're supposed to be chewy and stretchy so you're on the right track! Wings are easy to dry-out when frying, I imagine an Italian would prefer grilled wings, cant go wrong with those. Proud of you bud!
I don’t like Hershey’s chocolate. But if there’s ever a time for it it’s in s’mores. Now I need to make some. You guys so obviously were in heaven when you ate those.
OK. Here's what you do. You get Keebler fudge stripe cookies and use those instead, in place of the gramcracker and chocolate It's all in 1 and not too much chocolate
@@rini6 "too much chocolate" is only used when there is so much added that when it melts it drips onto the floor. Making the chocolate useless. At least that's the only way I understand it
@@pamelahnidj5132 people from other countries need to take into account that those that moved to America had to use the ingredients that they had here in America. It's not until later with the advent of refrigeration that authentic ingredients was more accessible. Until then dishes took a flavor of their own.
I have to respectfully disagree as far a roasted marshmallows go. They should be beautifully charred on the outside and drippy and gooey on the inside. But as a huge fan of biscuits and gravy, I have to say that gravy looked PERFECT!
As long as you roast slowly and persistently over low heat, you can get a perfectly gooey center without any nasty charcoal bits. (I admit I am totally biased against setting marshmallows on fire. Not only do I hate tasting charcoal, my brother gave me a 2nd degree burn when he lit his marshmallow on fire, waved it around to put out the flames, and accidentally sent it flying onto my bare skin. Still have the scar.)
I too choked up when Ava said "it tastes like freedom... " and I'm Canadian. Envy how patriotic Americans are!! Harper, you're such a nice guy. So delighted to see you cook, i wanted to try everything you made. Great episode as usual.
Oh thank God. She liked everything. I was so afraid for you!! I was afraid for my future watching your videos if she hated the S'mores!!! YEAH!!! Great job Sir!
Harper, when making sausage gravy first cook the sausage then deglaze the caramelized pan drippings with milk, add a butter/flour rue and crumbled sausage to thicken. Finally liberally add The all Critical black pepper and red pepper flakes. I will try it your way but I love sausage gravy my way. For a added bonus put a runny fried egg on top.
@@davidens8204 There's a reason there are different ways to cook an egg. Some people hate hard-boiled eggs because they always eat them overcooked. Slightly jammy but not runny is acceptable as well. (Though not here in Chile. The only way here is fully cooked until the yolk turns crumbly. Some of our dishes even depend on this state of the yolk. Be grateful for your hard boiled eggs.)
Great Video! My mouth watered when you made the wings. And I am from Buffalo. And the beagles my other favorite thing. But I must say not to big on smores, I don't have patience. :)
You gotta cook the greens with pork jowl, a little vinegar and cubed turnips, for the full effect. You CAN substitute apples for the turnips, given the fact that overcooked turnips may be too astringent. I, personally, carmalized my onions, add everything else, and add the turnips 30 minutes before killing the heat.
the first three things we all eat in Italy! Mashed potatoes are called purée -and we have every kind of green! Cornbread is also a relative of polenta - it depends if it is the sweet or savoury version,
From Buffalo, NY home of the chicken wing. You did a great job on both the wing sauce and the blue cheese. Blue cheese dressing should be chunky, your consistency looks accurate. There's a longer story about the origin of the wing, started by someone else with a different recipe. NOW the s'mores. In 2018 my siblings, their families, and I went to visit our cousins in Italy. On the last night in both Tuscany with a few cousins and their friends and in Abruzzi with the rest of the family who live there we brought the makings for s'mores for dessert. They were a BIG hit.
Those look like good choices for July 4th, and I say this is a Canadian. HOWEVER, I'm surprised Harper didn't attempt to replicate the Mac N Cheese recipe that Thomas Jefferson cooked and popularized himself!! ;)
I also greatly appreciated Harper's cooking, he put all his effort and knowledge into it, he was fascinating in telling the recipes, and then the most interesting thing for me was to see how an American non-chef cooks. Eva is always better at tasting. Thank you so much guys, today's cultural exchange was superb, and now I have a crazy urge to roast marshmellows
Lovely. I became nostalgic when you spoke of Catania. I lived there three years. This seems strange..... I’ve just made Mamma Rosa’s meatballs AGAIN! I am honestly addicted to them. Now, I want a s’mores!! Great episode! Grazie mille. Thank you.
This was a decent showing of American foods. Thanks for showing Eva. Maybe some frybread, cornbread, hatch green chile, or Jambalaya next. Of course there is a lot more to show like Charleston red rice, Half-smokes, Chilli con carne/green chile stew, clam chowder(different types like Manhattan, New England, and Long Island), Brunswick stew, lobster rolls, crab cakes, buffalo wings, St. Louis Style bbq, Texas brisket, Boston baked beans, strombolis, navajo tacos, squash soup, pumpkin soup, roasted turkey, grits(sweet or savoury), buffalo meat(burgers, stew, etc), succotash, beef dip sandwich, johnny roast beef hero, pastrami on rye, philly cheesteak, nashville hot chicken, chopped cheese, fluffernutter, hot brown sandwich, jibarito, grilled cheese or melt with tomato soup, country fried steak, gumbo, jumbalaya, ettoufe, corndogs, chicken bog, Quelites, pecan pie, pumpkin pie, strawberry shortcake(with biscuit or spongecake), apple crisp, angel food cake or devil's food cake, banana foster, banana pudding, boston cream pie, baked Alaska, checkerboard cake, chocolate brownies(or blondies), peach cobbler, chocolate chip cookie, funnel cake, glorified rice, ambrosia, cookie salad, pancakes with maple syrup, Johnnycakes, poppovers, dutch baby pancakes, shoefly pie, key lime pie, chess pie, derby pie, fried pie, rice pudding, persimmon pudding, panocha, Sopaipilla, stack cake, tapioca pudding, whoopie pies, etc.
@@biohita because they are from the southwest or people who speak spanish in the US named or invented them like the jibarito from Chicago! Southwestern food is American and Hispanic and is similar to Mexican food. I've literally been there.
It was great that she made her own smore. It's part of the experience roasting the marshmallow. Sometimes it gets a little burned and the taste varies on how you cook it.
I brought smores fixings with us the first time I took my Japanese wife camping in the USA. It blew her mind…she was all upset in the store because I was buying crap. However around a camp fire they are amazing. Also made what we called hobo stew. Throw a large handful of meat onto two sheets of foil, add assorted chopped veggies, and some seasoning…ball the foil around it and let it bake in the camp cooler part fire coals until done.
The bagels came out chewy as you mentioned because you boiled it in the honey water -- which is actually the traditional (and by extension, supremely un-American) way of doing it. This is also how bagels are done in my experience both in Montreal as well as in Tel Aviv, and both of those products are considerably more chewy and dense than the typical NYC bagel. As far as I know, in NYC, it is usually steamed prior to baking rather than boiled. The effect is that you still get the chewy exterior and a fluffier interior. Likewise, because the classical bagels are more dense and chewy, they are typically also not as thick of a ring shape and have a bigger "hole"... whatever the case, if you compare something like Zabar's in NYC to St. Viateur in Montreal, you'll see the distinct difference. What you made appears to be a traditional bagel in the size and shape of an American one.
I’m moving to Israel in less than a year and my fiancé has never had s’mores. I plan to force him to make a fire, just so I can force him to eat s’mores, hahaha. There’s a lot of American shops in Israel, so I think I can find all the ingredients.
Does he keep kosher? Not sure if they exist, but if you can find kosher without corn syrup those would be the best! There was an East coast brand that my uncle used to bring that I've never seen again.
"It tastes like freedom!" I LOVE THAT!!! Your bagels look fantastic! Bagels generally feel chewy to me. I'm sure yours, being fresh made, were less chewy than what I find here in New York. LOVE YOU GUYS! Happy 4th of July! XO
Harper, you did excellent cooking today! I'm from Buffalo, NY, and you did good on the wings. We don't normally make our Bleu cheese dressing, we go to the store and buy Ken's chunky blue cheese dressing. But you did exceptionally well today on everything you cooked. Very impressive! Eva will just have to "get used" to the wings - I live in Texas now and have them at least once a week.
Every video you two release keeps me smiling from start to finish. I just wish I had someone that looks at me the way she looks at Harper. Love this channel!!
