I'm 80 years old this year. I bet I have eaten tonnes of pb&j. I actually met a man who had never eaten a pb&j sandwich until in his late 50's. I thought he was pulling my leg. My generation grew up on peanut butter, and cheese.
ATTENTION! EMERGENCY ALERT! ATTENTION: There is NO cheese on a PB&J. I repeat: There is NO cheese on a PB&J. This has been a public service announcement. Thank you.
I'm a grandmother from the American South (state of Georgia). I think you are so sweet, funny, kind and absolutely adorable! May God bless you and yours.
From 1 grandmother to another. I absolutely love watching this sweet adorable soul. He will be and is a fantastic loving, open minded son, husband, father and friend 😊
Corn on the cob slathered in butter and sprinkled with salt is one of my favorite summer foods. Always include corn on the cob with burgers, chicken, hot dogs, and potato salad at backyard get togethers.
It's much more popular in Mexico than America actually, they make corn on the cob in so many different ways, just corn in general for that matter, corn is a huge Mexican staple food. It's not really an everyday food here in America, it's more of a BBQ or celebration type of food.
I grew up in the southern part of Wisconsin, a huge sweet corn growing area, and every Labor Day holiday weekend many small towns blocked off their main street and had a big street fair. One of the food items was corn on the cob, cooked in the husk on a grill. When done they'd peel the husk down, wrap it in a paper towel and hand it to you. There was a big kettle full of melted butter for you to dunk the corn in and lots of salt shakers.
@@garyleibitzke4166 The smell of uncooked corn on the cob plus the smell (and then the taste) of grilled and buttered corn on the cob is forever instilled in my memory. Absolutely delicious. From MN.
Grilled sweet white corn on the cob is one of my favorite BBQ foods. Something about grilling the corn and the smokiness you get from it just hits the spot.
The key is that it has to be freshly picked when it's young and tender. Americans often buy corn on the cob directly from the farm and shuck it themselves. On the rare occasion that you can find it sold in Europe, it's always too old and tough, so it's no wonder that it hasn't caught on.
kraft is the worst of the worst when it comes to mac and cheese...however, as Americans, we all ate it when younger and sometimes we want to live in our childhood again...lol
IMPORTANT TO NOTE: Grilled cheese sandwiches have the outside of the bread buttered before, "grilling" in the pan. Butter is a MUST and ubiquitous with grilled cheese sandwiches
Yes Butter is a primary, However. Try mayo in place of butter, brings another level in taste. I like them both ways, personally. I Think, mayo and swiss is better tasting than a butter and swiss toasty.
I agree g-cheese can be good! I usually dont eat grilled cheese cause 1. so much cheese.. and 2, sometimes the bread is moist and i hate moist bread/bread adjacent items
agree, butter on the outside of the bread, cheese and nothing else for the perfect grilled cheese sandwich (but I toast mine under the broiler instead for the extra crunch.
Mac and cheese doesn't need to be American cheese. Basically for the cheese sauce you want to make a roux and then add milk or cream and melt in the cheese you want. Cheddar is probably the most popular cheese choice. We have so many popular cheeses in America, not just American cheese.
@@Jaxicat May I suggest a deep rectangle heavy glass baking pan. Toss shredded cheese with dry pasta. Place in the pan and cover in milk. Cover and cook down until almost as thick as you want it.
American cheese is popular for it cause it tends to contain sodium citrate naturally, which makes the cheese sauce smoother and causes it to take longer to start hardening or clumping. You can get the same effect with other types of cheese if you want more rich flavor, but it takes a but more work, or adding in the sodium citrate
While the noodles are boiling put some milk butter and velvetta into a pan and warm until mixed, drain the pasta and combine, two pans to clean but it doesn't take extra time to warm up.
I've made a lot of homemade mac and cheese over the years and I've never used American cheese. I've used just about every other cheese known to man, in different combinations but for some reason, American cheese just never pinged my mac and cheese radar.
Pb and j is filling, easy to make, and cheap. What's not to like? I can't believe they didn't include mashed potatoes! That is my ultimate comfort food, but I also love the corn on the cob (Wisconsinite here), hot dogs, and fried chicken! 😋
When I was a skinny kid, my grandma would make my favorite meal at least twice a week. Pot roast, with mashed potatoes and gravy with a vegetable side usually green beans. Yummmmm. It is still 5 decades later a favorite.
I make a roux, add sharp Cheddar, maybe some Greyer. I 75% cook my macaroni but with cut up green pepper in the water. And I take the green peppers out of the macaroni, then bake.with Cheddar butter and bread crumb topping. Bake.Gets really crusty and tender
Google the recipe for John Legend's Mac & Cheese. It's wonderful, and you can use your favorite cheese. I usually use Mexican blend cheese, but once I used Swiss and it was wonderful!!
We eat a lot of corn on the cob. Great with salt and butter, cooked on the grill with butter, garlic salt and pepper, or my family's favorite melted butter and sugar.
@@jodydiou the absolute best! I soak the corn still in the cob for at least an hour, then throw in grill. Cob cones off clean with no silks. Smothered in butter and salt, yes!!
corn on the cob...yes!!! You must realize that corn is a crop grown virtually everywhere, so in the summer time, they have large bins of unhusked corn near the front doors of the grocery stores. In rural areas, you can stop by the side of the road at vegetable stands, and get freshly picked corn as well. It is a staple at any grill or barbeque event. The most common type is just butter and salt.
For me corn on the cob buttered, salted and peppered while its still hot is best. Even though I have yet to try this, I understand that one of the best street foods in Mexico City is corn on the cob that has been grilled, slathered in mayonnaise and queso cheese, sprinkled with a bit of cayenne pepper.
@@williamking3301 Yes! It’s called elote. Very popular in most states that are known for their Mexican food. You can find street vendors selling elote all day here in California.
PB&J daily. Sweet corn on the cob doesn’t need anything else added (but who can say no to butter/never add salt. Also, like to roast on the cob in the oven or on the grill). Mac and Cheese is lovely and you can add any kind of cheese, as long as it's meltable. I've used Gouda, Parmigiano, Swiss as well as with sharp cheddar. I make brownies every couple of weeks. Double pepperoni pizza -yum! Cops go to donut shops as they used to be open late or all night. So, cops could also get hot coffee all night long. My uncle used to have a donut shop. I like the cake donuts, particularly filled with lemon curd.. or a plain old raised dough maple bar. As much as I love cheese, I don’t like melted cheese on my burgers. Been to the rite spot in Pasadena location- there's a plaque noting The Rite Spot. Yes, just cheese- a hot grilled cheese is a great sandwich... any time of the day... like now! I don't care for american cheese (not real cheese), but made with extra sharp cheese- so good. My great grandma served oven fried chicken every Sunday. I make it with KFC flavor... lots of seasonings, and tenderized in buttermilk 1st, floured, fried, then finished in the oven? Never seen a hot dog at Burger King. Love hot dogs either plain or with chili on top.
Hi: Food nerd here. 2:39 Mac and cheese isn't made with American cheese. It is made with a cheddar that uses sodium citrate so it doesn't break or separate the oil. Alternatively (and historically) you can do a Mournay or Bechemel cheese sauce. You can 100% make mac and cheese basically anywhere with pasta, cheese, flour, butter and milk. Do a hard aged cheese like cheddar and a younger softer cheese like gruyere with this method for best results.
The video did say that mac 'n cheese is made traditionally with cheddar cheese. I think the person in the video was saying they don't get any or many American cheeses in their local stores; not specifically the cheese that is sold in slices that is called American cheese in America, but in general any type of cheese they consider an American variety of cheese (such as American-style cheddar cheese).
I have made my own Mac & Cheese for around 15-20 years. After I found out what was in the boxed kind, I decided I can make my own much healthier and tastier version. I don't use flour though. Flour, to me, gives the cheese sauce a raw flour taste unless it's baked for a long time. Instead, I use eggs to thicken the sauce, keeping the heat on the lower end so the eggs don't scramble. I use whatever kind of cheese I happen to have. Usually cheddar and pepper jack or mozzarella, provolone, sometimes even cheddar and blue cheese. Mix-ins are always tasty too. I have added smoked sausage, bacon, or chili or sometimes broccoli (separately, not with chili). The sky's the limit!
22:50 I was sick last week and didn't know what to eat. My eyes lit up and I gasped to my bf I want grilled cheese and tomato soup!! It truly is a comfort meal
I’m glad you are asking questions about American foods. Here are some suggestions for you: 1. Kraft Mac & Cheese (the “Blue” box) if you can get it, you should try it at least once. It’s a quick, filling, cheap and easy meal that a lot of us grew up eating. It’s not your best quality, high end Mac & Cheese, but it’s a childhood favorite and something of a guilty pleasure to those of us who still love it. 2. Using other cheese besides American cheese in your Mac & Cheese - absolutely! We don’t limit ourselves when it comes to variations. Use any cheese or combination of cheeses to your heart’s content. American cheese just melts and incorporates easily. But feel free to make a cheese sauce out of whatever cheese you have on hand to mix with your pasta. 3. The next time you have warm brownies try them with vanilla ice cream and hot fudge/chocolate sauce. We call this a brownie sundae and it’s deliciously rich and decadent. 4. Peanut Butter and Jelly sandwiches are extremely popular. It doesn’t matter what peanut butter you use or what type of jelly/jam/fruit preserves you use. You can use any type of bread. You can toast the bread first if you wish. There are no hard and fast rules to this dish. Personally, I’m not a big fan of the PB&J sandwich. My preferred sandwich is plain peanut butter on toast. The warmth of the toast melts the peanut butter and is very satisfying. Fruit Preserves on toast has a similar effect and is equally satisfying. 5. Toasted Cheese Sandwiches are definitely a thing that many of us grew up eating. It’s one of the first sandwiches we learned to make (along with the PB&J sandwich). Here again, there are no hard and fast rules. Use whatever cheese(s) you want. Use whatever bread you want. Toast the bread before assembling the sandwich or afterwards. Whatever you want. 6. Corn on the Cob - oh yes, we love our corn on the cob with plenty of butter/salt/pepper. An excellent variation is Mexican Street Corn, which is grilled corn on the cob, slathered in mayonnaise, shredded white cotija cheese, shredded parmigiana cheese and sprinkled with cayenne pepper. Delicious! 7. One thing you have to understand about the USA is that we are a wonderful cultural and culinary melting pot. We experiment with new and different flavors and taste combinations all the time. There are very few rules and nothing is strictly forbidden (except cannibalism and certain animal species). So in the eternal quest for good food, try new foods and combinations of foods. Experiment! Enjoy!😋
Re: Donuts... Back in the 1950's (or even before) there were basically very few stores open in the middle of the night... Donut shops opened at 2 or 3 am (if they weren't open 24 hours) to allow their chefs time to make the next morning's donuts. The stores often allowed late-night or early morning patrol cops in and gave them free coffee and sometimes other treats as a "thank you" but also so the donut cook wasn't alone at night and subject to problems from bad guys... And thus the "cops love donuts" stereotype was born.
Exactly right. The stereotype probably dates back even before the 1950s, but likely REALLY became a thing as suburbs exploded in America after WWII - whereas, previously, you either lived in a major city, or in the countryside, and there wasn't much in-between. In the US, being the only major country that wasn't bombed out, the economy had a big boom in the late 40s and the 50s, and tons of people who would have otherwise lived in apartments in the city were able to afford new (usually small and cheap) homes in these new things called suburbs. This meant a lot more area to police, and so a lot more police officers, and as mentioned, ESPECIALLY in the suburbs, nothing was open in the middle of the night except donut shops - many of which were 24 hours because they already needed someone there working through the night to have fresh donuts for the morning. Given that night-shift cops had no other options, it was very common for them to grab coffee and donuts when working at night - starting a habit that continued when they worked during the day. By the 1990s, it was common for other kinds of restaurants and shops to be open 24 hours. The "7-Eleven" convenience store was originally open 7am-11pm, but by the 1970s became open 24 hours, and many diners and even "chain diners" like Denny's and Lyons and Waffle House went to 24 hours, and in the 1980s, some fast-food places also went to 24 hours. As such, it's somewhat less common to see police eating donuts - though they're still people and they still eat them sometimes.
@@antaine1916 Yes!!! When I was growing up my mom would make this for my sister's and me, especially on cold rainy days. Sometimes to fill us up more what my mom would do is take some La Moderna alphabet soup, fried it a bit with a piece of onion until it was lightly toasted. Then she'd add some water and some cubes of consome de tomate. She let it boil and then let it simmer until the soup reduced a bit and the tomato flavor deepened. Add the hot and cheese pulling grilled cheese and 👨🍳💋 delish. To this day when I smell grilled cheese or tomato soup it brings up happy childhood memories. .. Sorry for the rant. Jajaja.
I went a step further as a kid. I'd rip the sandwich up into bit sized chunks and put it into the soup in place of crackers. The soup would soak into the bread, and the cheese would infuse into the soup, it was *delicious.*
My mum made us grilled cheese hamburgers. Just add a cooked burger to the sandwich before grilling. Add the tomato soup and you had a meal worthy of the old gods.
To be clear, "American cheese" does not refer to just any cheese made in or popular in the US. American cheese is a very specific type of processed cheese product that melts easily and is common on burgers or sandwiches. Kraft Singles is a popular brand. The most popular kind of real cheese in the US is probably cheddar, but that's not "American cheese".
I grew up in central Pennsylvania, where we ate delicious real American cheese...white preferred over yellow, no plastic included with sweet Lebanon bologna to get sandwiches. Probably ate at least 1500 of each PBJ and boloney n cheese by age 18.
Yes, I'm from California and I can attest that the best cold winter day lunches I loved as a little girl were my mom's grilled cheddar cheese sandwich with a bowl of tomato soup! The best! And yes, peanut butter and strawberry jam sandwiches are a kid's favorite because they were so easy for kids to make. When I was in elementary school and I got home from school in the afternoon and my parents weren't home yet because they were both at work (I'm a latchkey kid [Gen X], so i knew how to fend for myself), I would take out two slices of bread, lightly toast them in the toaster, then spread one slice of bread with Skippy's Chunky Peanut Butter and the other with Smucker's Strawberry Jam, put the slices together and BAM - a PB&J sandwich which I would have with a glass of milk. It is the salty taste of the peanut butter and the sweetness of the jam together that makes a PB&J a treat. Then I would watch cartoons in the living room while doing my homework during the commercials! I would not recommend you buy Skippy's peanut butter or Smucker's jam today, because what we didn't know in the 1970's and we know now, is how horrible these brands are. They are full of salt, sugar and preservatives. A jar of peanut butter should only have peanuts and salt. Period. There are so many good organic, "clean" peanut butter brands now. I buy the organic brand from Whole Foods Market. I avoid sugar, so I have not bought or had jam in over 20 years. But yes, I remember making PB&Js as a kid. And macaroni and cheese is best made homemade. Don't buy the Kraft brand in a box. It is full of chemicals and preservatives.
Cops and donuts became associated because back in the day in most areas the donut shop was either the only thing open all night or the first thing open. So cops that worked the night shifts had few options for a snack or bathroom break and often found themselves at the donut shop. The other part of that is these busineses commonly had only one or two workers making donuts overnight and would sometimes get targeted for robberies. So it was also to the beneifit of the donut shop to have cops eating there late at night and early in the morning to scare off criminals..
Yes, police would go to donut shops and the donut shop would give them free coffee and donuts so they made it a regular stop every night even multiple times a night.
There was a donut shop in Ames Iowa that opened at 1 am on weekends, for the after bar crowd ( bars closed at 2am) in the early 70s not many places to get food that late
Corn on the cob, eaten with butter and salt, is common at backyard BBQs. However, we have a Mexican influence of it called Elote, which is corn on the cob, slathered in mayo, and sprinkled with chili pepper. It is seriously delicious.
Midwest corn is usually feed corn, generally turned into ethanol to add to gasoline. Sweet corn is generally grown "locally" because it is best as soon as possible after it is picked.
Feed corn, field corn, dent corn can also be eaten fresh, but it’s not as sweet, and more starchy than sweet corn. However, if you add some sugar to the corn water, and cook it longer, it makes it a bit better.
The best corn in the cob(sweet corn) is when it’s cooked within 15 minutes of picking, slathered in butter, wrapped in foil and cooked on a charcoal grill. 😛🥰
A toasted PB&J sandwich is on a different level! Butter the outside of the bread and grill until golden brown...yum! I grew up on PB&J sandwiches and eat them to this day. PB&J toast is also great!
corn on the cob is a late summer staple here in the midwest. The house I grew up in was directly next to a local farm that grew sweet corn every year, and it was always a big deal when they would finally start putting it out for sale in July. Corn from major grocery stores was fine, but there was nothing comparable to the freshly harvested corn grown by our neighbhors.😊
i can’t grow corn where I am, so I buy it at the corner vegetable market. The preferred way to prepare it, at my house, is to break off the stem, peel off the outer leaves, but leave a shell on. Cut the silk end off. Put the corn on the grill, and turn it often, until the shell has started to blacken. Pile the corn up, and play hot potato to clean them up. The silk is steamed, and comes right off with the shell. A blob of butter, a sprinkle of salt, and my bunch wont leave any behind.
No commercial grown corn is even close to home grown. Commercial is loaded with chemicals, forced to grow quickly for profit. Home grown sweet corn is grown with love and respect to nature,friends and family.
@@DawnCummins-lv2gg isn’t that the meal? Whatever meat with bbq sauce, grilled corn, potato salad. Pick a green thing, whatever is on hand. Bean, broccoli, cabbage. Who cares? My house has 6 working adults in it. We cook 2 meals at once. One for dinner, and one for packed lunches. 8 cobs, grilled, and broke in half when they are done. They will almost fight over a cob that has a little brown on it.
Canadians and American's BOTH LOVE CORN ON THE COB. We eagerly wait for the harvest we have a lot of corn festivals. Corn roasted on the bbq or in the campfire or boiled on the cob then smeared with butter and sprinkled with salt and pepper is best. There's several ways to wrap up the cob before cooking on fire or the bbq so it doesn't burn right through. I personally smear a large amount of butter salt and pepper then wrap in foil and put on the grill or at the sides of your camp fire and cook for about 30 minutes unwrap ( careful REALLY HOT ) and eat by scraping the corn off the cob with your teeth while holding both ends. Butter should run down your chin as you enjoy that sweet juicy corn , don't worry everybody get's messy especially good with bbq ribs or chicken. O.K. now I'm hungry !!!!
@@donnaearl302Well, corn is native to the Americas, so, it's likely in our DNA to enjoy it. Another amazing option is Elotes Locos (crazy corn) spread mayo on the corn on the cob so that it melts, sprinkle with chile powder, and crumbled cotija cheese, (I like to add just a drizzle of lime juice.)
I’m sure this has been addressed, but 1. PBJ can be made with toasted bread, and that’s what you saw. 2. Grilled cheese can be as thick or thin, plain or decadent as you want. Oddly, sometimes I use with a bit of raspberry jam and it’s great. 3. Corn on the cob… butter and salt and pepper ( most don’t use pepper, but they should), is a fall food. Mainly because it’s best when freshly picked. Frozen on the cob just doesn’t cut it.
As a state where Corn is the majority crop, the farmers have stands along the highway where you can buy fresh sweet corn. You basically steam it in the husk or shuck (clean it) and boil/steam it. You add some butter and a little salt, and the sweet flavor of the corn contrasts the salt!
If you have enough people/corn to justify it, get a whole stick of butter and place it in a butter dish. Then roll the corn around right on top of the butter. Yes sir!
Corn on the cob is very common. Mostly a summer treat. I have a friend that I met right after he moved from East Europe who never tried it and thought the idea horrible. He thought it would be like corn grown for animal feed (feed corn). That's not the corn that we eat. We eat SWEET corn, which is a totally different animal. Sweet corn is AMAZING. And yes, it should be soaked in butter at the very least. I keep the husk on and bake it in the oven. Most people boil it, but why dilute the flavor? If you bake it in the husk, you'll also have a built-in handle to eat it!
There's a better& easier way to have sweet corn all year. My mom takes the sweetest corn( grown in her garden), dips in hot water for 1 minute ( maximum), take knife and take off kernels, let cool a few moments,put in zip lock bags& freeze- flat in freezer. You'll have fresh flavor,just put in sauce pan with butter ,salt& pepper. I still have a pkg she gave me last year. 😊 Only part is you don't deal with Cob.
Corn on the cob is also great cooked on the barbecue! I don't like my corn boiled either. I live alone so when I want a corn cob, I keep the husk on, wrap the cob in parchment paper and then cook it in the microwave for about 2.5 minutes. Let it cool for a few minutes after or you will burn your fingers removing the husk. Then slather it in butter and sprinkle the salt. Delicious and easy!
I love your channel! I ate many peanut butter and jelly sandwiches in my lifetime. I now make them for my grandson and it's his favorite food to ask for. I love the smooth peanut butter and grape jelly is my favorite combination.
No boxed Mac and Cheese compares to home made. Period. My mother used to make it with extra sharp Cheddar cheese. Chef's kiss. PB&J all the time as a kid. I can't say I have ever tried it toasted. Grilled Ham & Cheese on Whole Wheat. Corn on the cob with butter and ground black pepper, no extra salt, our butter has salt in it.
Check your butter -- you can get salted *and* unsalted. If you're making your own mac & cheese, take the extra time to bake it (350°F for... 20? 25? minutes... or, until the top and edges are lightly browned. It's still easy, and the extra time is SO worth it. Pkaying around with cheeses and types of noodles is also fun, snd can still be *easy.* Best I had used asiago cheese and rotini pasta. Someone else mentioned sharp cheddar.
Completely agree. Kraft mac and cheese is its own thing. It's a childhood favorite because it's familiar, cheap, and easy, but it is not at all the same dish as homemade mac and cheese, which has better flavor and texture by far.
@@S_047 That's a good idea. I use sour cream in place of some of the milk, which makes it creamier, and I love adding black pepper, but I never thought, "Just put more cheese in there" for some reason!
My husband always adds a patch of sweet corn at the edge of the corn field (of feed corn) closest to our house. Many neighbors do the same.Great straight from the field.
University of Nebraska football team was called the Cornhuskers, now just go by the Huskers. They were literally named after the job of husking corn, which is pulling the green outer part and silk off the cob. You will also find corn on the cob in dishes such as crab, crawdad or shrimp boils where it is combined with a bunch of seafood, potatoes, sometimes sausage and of course Old Bay seasoning.
The “Hamburg Steak”, chopped beef formed into a patty, cooked, and served on a plate with potatoes and gravy, was indeed a german invention. But it was americans who slapped it into a bun and made the “hamburger”.
You have to spread the peanut butter all the way to the edges of one side of the bread, but not too thick, make sure it's evenly spread. Then the best jam for the other side is low sugar strawberry jam or plum jam, they are SLIGHTLY more tart. Spread it evenly to the edges, a little thicker than the peanut butter. Eat with a tall glass of very cold milk. Delicious!!!
My grandpa worked at Green Giant. He brought us bags of corn on the cob all the time. We had it almost every day when it was in season. Yes, smothered in butter and salted. Corn season is still my favorite time of year.
Where I grew up the Donut shops stayed open late or even 24 hrs. In the winter it often got very cold and the cops would hang out there to get warm. They would drink coffee and "Dunk" their donuts in it.
Not only this, but some of the shops would start giving discounts/freebies to the cops to encourage them to hang around. Cheaper than hiring overnight security....
Andre, I'm 54 and my mother is 84 and we still eat peanut butter and jelly sandwiches all the time. Just had one like 3 or 4 days ago. Grape is the #1 flavor for the jelly with strawberry as #2. I toast the bread but I've never grilled it. The peanut butter gets nice and gooey and it's so good. Still a great option for a snack or lunch with some Lay's potato chips...YUM! Today there are so many kids with peanut allergies, that's not something they allow on the regular if at all in school lunch boxes. JIF is the #1 selling peanut butter not Skippy. We buy JIF though we used to buy Peter Pan when I was a kid. The BEST mac and cheese isn't made with American cheese. Some people do use it. Some use Velveeta which is a processed cheese product. Some use cheddar cheese. But it's usually a combination of cheeses that really make so yummy. Cheddar doesn't melt well and gets oily so you really need another to help balance it out. You could totally make it with gruyere, swiss, mozzarella, pepper jack, colby and gouda. No cops/donut shops isn't a stereotype, lol. Grilled cheese and tomato soup...CLASSIC!!! Oh you haven't LIVED if you've never had salted and buttered corn on the cob!!!!
PBJ and Cream of Tomato Soup one of my all time favorites. Still have it often. PBJ and Gumbo is pretty good as well. Another all time favorite on a cold winter day is a Bacon Cheeseburger Deluxe with Coffee. Tuna Melt is a great twist on grilled cheese.
When I grew up almost every kid who brought their lunch to school in a decorated lunch box had a peanut butter and jelly sandwich. My parents and grandparents also ate PB & J sandwiches regularly as children and adults. Quick to make and always delicious. The proper jelly is concord grape, but strawberry will do in a pinch. My brother and I had PB & Js at least 4-6 times a week and were very happy to have those. Sometimes we had peanut butter and honey, which is also delicious. I buy creamy peanut butter and Welch's grape jelly once a year or so to have these nostalgic and delicious sandwiches again in my early 60s. Grilled cheese sandwiches with tomato soup in which to dip the corner of your sandwiches is a classic pairing. Corn on the cob is amazing! Best fresh in summer. Slathered in butter and sprinkled in salt is delicious. Last week I made country fried steak, milk gravy, and corn on the cob for dinner. Sooooooo good! Your incredulity looks like you ate something really sour. Thanks for sharing!
The key is that it has to be freshly picked when young and tender. Americans often buy it directly from the farm and shuck it themselves. On the rare occasion that you can find it sold in Europe, it's always too old and tough, so it's no wonder that it hasn't caught on.
@@sharky7769That's interesting, we grew Boysenberries when I was a kid, so I never thought about them tasting weird. I guess it's just what you are used to. ❤
I am from the United States and was born and raised in Oklahoma. 1. I had PB&J when I was kid. It was very common. I also toasted the bread, it seemed more upscale LOL. 2. For the mac & cheese you should try the kraft brand, it's still very popular in the U.S. I don't know if it will taste the same in europe. 3. KFC is good, but is cooked differently than traditional fried chicken. 4. Corn on the cob is very popular. I hope this comment helped answer some of your questions.
Andre, every year, our big family holiday in America is called Thanksgiving. Families get together and traditionally have a quintessentially American meal - potatoes, corn, beans, squash and turkey; all foods originating in the Americas. The point of the holiday is to celebrate the bounty we have been given, and to give thanks for our good fortune and hope for the future, just as the original settlers did, some 400 years ago. "Comfort foods" evoke a similar emotion, about making us feel warm and safe.
The best part is getting to use the corn cob holders. some people spread the butter with a knife, but I spin it on a stick of butter. I grew up getting free corn from a neighbor and I would help my grandma shuck corn. We eat this at home for dinner, cookouts, and bbqs.
Growing up we ate corn on the cob all the time. Now I live in an area we grill it every harvest. As a child, Fried chicken was a dish we ate every other week if not weekly. Macaroni and cheese was every few days. My grandma would boil the macaroni and when finished mix in cuber velveeta cheese, a stick of butter and add milk for a creamy consistency. We ate mashed potatoes often with butter. One of my big comfort foods not shown here was slow cooked pinto beans with salted pork cooked in with a side of cornbread and fried okra.
As a Black American growing up in the South (Virginia), we ate Mac & Cheese every other week. Usually with fried fish or chicken. We have it at every holiday & most cookout. *Pop-up American History lesson* Thomas Jefferson had an enslaved young man, James Hemings, who was his chef. James Hemings, born into slavery in 1765, became the first American chef to run the kitchen at a U.S. embassy in Paris. (TJ inherited James when he was 8 years from his father in law). Mr. Hemings combined his cooking knowledge (passed down through generations of slavery) with the lessons he learned from French chefs Jefferson had train him while they lived in Europe for 2 years. He brought over dishes from abroad & created his own (like other enslaved cooks). They became the dishes the South (and America) is known for, including Barbecue. There was a story in the news recently here in Virginia, about President Thomas Jefferson’s DNA linking him to several descendants of Sally Hemings (who 30 years younger than Jefferson, she was James’ sister, she was also owned by TJ & she was fathered by her mother’s slavemaster/owner, TJ’s father in law. So, Sally & Jefferson’s wife, Martha were half sisters). Her 6 children by Jefferson were also enslaved & owned by him until they became adults.
Just as an FYI, there are a lot of correspondence from the time that indicates people who were against slavery kept slaves to keep their families together in a time that it wouldn't have been acceptable to do so otherwise (like mixed race families) or to keep their slaves' families together. Washington kept slaves that he inherited so that their families would not be separated and sold off and put it in his will that they would be freed upon his wife's death so she wouldn't be left without help after he passed away. Even freed slaves were in danger as so called "slave hunters" would kidnap free men in the north, claiming they were runaway slaves, and sell them in the south so many would only free their families slaves if there were well off family still alive to protect them.
@@sivonni Of the 317 enslaved people living at Mount Vernon in 1799, a little less than half (123 people) were owned by George Washington himself. Another 153 enslaved people were owned by the Custis estate. When Martha Washington's first husband, Daniel Parke Custis, died without a will in 1757, she received a life interest in one-third of his estate, including enslaved people. Washington wrote his will several months before his death in December 1799. In the document, Washington left directions for the eventual emancipation of enslaved people he owned after the passing of Martha Washington. Of the *317 enslaved people* at Mount Vernon in 1799, *123 of the individuals were owned by George Washington and were eligible to be freed as per the terms of the will.* By law, neither George nor Martha Washington could free the people owned by the Custis estate. Upon Martha Washington’s death in 1802, these individuals were divided among the Custis grandchildren.
ty for sharing this i have said for a long time that slaves built america with out them the rich wouldnt have done anything well they didnt do it their slaves did it all they may have had the ideas but the slaves had to put it all together and correct mistakes so it wouldnt all fall a part i dont know why others cant seem to grasp that slaves done it all one white man sure didnt do it they had others do it and they claimed the credit
For the corn on the cob, it’s really a comfort food for me. My family used to live in Central Illinois, where most of my family were farmers. Every end of summer/early fall, one of my uncles would harvest all of his sweetcorn. We would spend like a week shucking, cooking, cutting, and freezing it all. So we always had corn on the cob. It brings back a lot of memories, and is very comforting when I have it, especially when the corn is really fresh.
Fresh corn is overwhelmingly better than even a couple days old. My country relatives were 'corn snobs' . They turned their noses up at corn bought at roadside stands. According to them, the only corn worth eating was corn you picked yourself, and if you were smart, they said, you started the water (for boiling it) before you went out to pick!
YUM! I like it two different ways (1) creamy peanut butter and mayonnaise on wheat sandwich sliced bread and (2) creamy peanut butter and chunky strawberry preserves on wheat sandwich sliced bread! To me both are very good!
There are entire subsets of PBandJ sandwich toppings: bananas, bacon, mayo, marshmallow whip, hazlenut or chocolate spreads, using French toast or cinnamon bread, waffles, dessert dogs, ice cream, pb and j pudding. We could do a whole Bubba Gump montage of the types. The PBandJ is a blank canvas that almost every American kid has eaten.
My big brother had a thing for both PB and tomato or PB and olive. I just would wince every time I had to make one for him. I like bananas with cinnamon sugar sprinkled on the banana.
Retired cop here and yes we love donuts :) the reason I was given as a young cop is because many years ago there were very few places to eat on the late night shift so most cops went to the donut shop which was usually open all night. And yes for the record Pepperoni is a must on pizza, nothing better than a pizza with just pepperoni.
That was what I was thinking….depends on where you are located…some food places closed at 9 / 10 pm…where companies had swing shifts a lot of restaurants were open 24 hrs…Denny’s decided to close for thanksgiving but they couldn’t find the key to lock up…they were a 24 hour chain in Pittsburgh Pennsylvania
Lol when I worked at Duncan donuts we had this one cop who literally never left, the city threatened us with obstruction if we didn't cut him off, but he would come in and threaten us to get donuts until he was kicked off the force, the other cop's were really nice.
@@janetbaker645 exactly. In Irvine and Newport Beach there are hardly any places open past 10pm. The two places that come to mind which stay open late or are 24 hours are In-n-Out, which closes at about 1-3 am depending on location, and the donut places in Newport which are all 24 hours if memory serves. Love the one on the boardwalk that serves thai tea donuts 😋
Mac and cheese with fried Pepperidge Farms Lil' Smokies sausages mixed in. That is a meal in itself. Take the sausages, cut them in half, fry them in a skillet with real butter and then mix them into the Mac and cheese.
14:00 The thing about PB&J (Peanut Butter and "Jelly") is that jelly is jelled, preserves are fruits preserved (often called Jam as the fruit appears jammed into the jar) and marmalade is usually citric fruits including bits of rind (aka "zest") PB&J is usually jelled juice, no fruit pulp(but might be puréed. Jam is mashed fruit, often coarsely chopped before gently mashing, resulting is large pieces but without consistent shapes. Marmalade thus uses juice, pulp is optional but likely and small pieces of zest often looking like small grated rind. Kids most often use jelly, almost always grape JELLY. Adults often use orange or lemon marmalade. The most popular Jam/Preserves is strawberry, but ANY BERRY CAN BE USED. My favorite is blackberry jam, but will try any obscure fruit I find. (mulberry and huckleberries and wild berries if you can pick a quart or more of berries without eating 'em all from that local fruit bush, vine or tree...)
I'm in my 30s and I still eat PB&J at least once a week. Toasting the bread first makes it even better. Use whatever flavor jelly/jam you want. I like blackberry or raspberry.
Try peanut butter and, instead of jelly, use marshmallow fluff. It’s called a fluffernutter. So good. It’s been yrs since I’ve had one, but ate them all the time in college
oh my... what a treat!!!!! i MISS FLUFF!!!! It is hard to find but more often than not it will be where they sell the chocolate/butterscotch/caramel for ice cream condiments!
First, because I watched you all the way through my comments are out of order- I NEVER eat corn on the cob without salt and butter. NEVER. We have some end of the season sweet corn in the fridge I am cooking tomorrow with butter and cajun seasoning. Next, my kid is on Fall Break from school today and all he wanted for lunch was PBJ- we have smooth peanut butter, raspberry preserves and whole wheat bread. (I grew up with crunchy peanut butter and icky concord grape jelly and was not a PBJ fan. Once I started buying raspberry preserves instead of grape jelly, I loved PBJ.) Also, I have never toasted PBJ sandwiches, but we make hot toast with melty peanut butter for breakfast all the time. Peanut butter has good protein. We eat grilled cheese sandwiches and tomato soup for dinner about every 2-3 weeks- easy dinner for busy nights. So delicious and economical. And you can make mac and cheese with SO MANY cheeses! YES PLEASE! Record a trip to KFC. I love their biscuits, too.
Hi Hun. I do enjoy watching your channel. Northern Michigan here. You have quite the varied audience. I'm 67 and agree with the 70+71 year old. Still eating peanut butter and Preserve and or jam sandwiches. Just had 2 the other night. Oh yes my dear, honey with peanut butter is delicious.
Yes, they just shortened it to KFC very recently. Kentucky became famous for fried chicken when a famous Kentucky restaurant person franchised his restaurants and his process for tender fried chicken made with a pressure cooker. His name was Harlan Sanders==also known as Colonel Sanders. He named his brand Kentucky fried chicken and it became world famous but chicken was fried all over the South. The first Fried chicken recipes were seen even in the colonial period. the video left out the most important part of Fried chicken history--the enslaved Black cooks who created the modern recipe. The Scottish origin they claim is specious--that claim only started appearing in 1980 or so. The vast majority of food experts attribute the invention of modern Fried chicken to Black enslaved women who cooked it in the antebellum period in the South. They invented the seasonings,etc that make Fried chicken fantastic. Harlan Sanders' recipe is similar to their recipe.
Its been called KFC for over 40 years lol. We all just knew what it stood for. Ours has only ever had KFC on the building though. Its never spelled it out. Ive been here for 38 years lol.
I remember working there in '91 and they were talking about possibly changing to Kentucky Chicken to hide the fact it was fried, but KFC did the trick apparently.
The association of cops & donuts is simple to explain. Many donut shops are open 24 hours a day & cops are on duty 24 hours a day, so when the cop on night duty gets hungry & needs some coffee, the donut shop is the logical place for them to gather. So simple , so true !
Cops also gravitate to doughnut shops because they are 24 hours and they make a great place to wait for a call out. As you are likely close to the action, then. The cops in my town visit coffee shops all over the city. But they only camp out in the ones in high crime areas. This makes them so welcome in the doughnut shops that they get free service. People feel safer if the police are just chilling in the establishment, so it vastly increases business. Dunkin Doughnuts and Krispy Kreme both figured this out. Starbucks has not.
You can toast almost anything in America. 😂 I'm surprised they didn't find a deep-fried one. Not that I've seen them deep-fried, but I'll bet somebody has, either at a State Fair or in Florida.
JIF, man. Always get JIF and that way you don't need crunchy to destroy the perfect custard-like smoothness. JIF is the peanutiest and choosy mom's choose JIF
Corn on the cob is very common, sometimes for back yards barbecues, sometimes with steak, there’s also “elote” which is a mexican “street food” that you can get which is pretty good.
PB&Js are great. I'm almost 70 and have eaten them all my life and the total number is easily over 1,500. They're best when you use grape jelly in them with apple and strawberry close behind. Skippy, Jif and Peter Pan are all good tasting name brand peanut butters and Jif is actually the top selling brand. Jif tastes a lot like Skippy, but not quite as sweet. The 10 most iconic American foods they're talking about are 1. Hamburgers 2. Hot Dogs 3. Fried Chicken 4. BBQ Ribs 5. Mac and Cheese 6. Clam Chowder 7. Chicken Fried Steak 8. Buffalo Wings 9. Cornbread 10. Apple Pie. How Biscuits and Gravy didn't make the list is a mystery to me. KFC chicken is no where as good as it used to be when Colonel Sanders was still running the company. Ever since YUM Brands acquired the KFC chain, the quality of the chicken has gone downhill. YUM has done the same thing to Taco Bell and Pizza Hut. P.S. You need to stop making these assumptions about what the best brand of products in America are with zero personal experience.
Fact check... Colonel Harland Sanders never owned any KFC restaurants or the company at any time, while he did try to run a restaurant at one point it failed. he played mad scientist, invented an oil pressure cooker and sold his design to everyone who was interested... another party purchased the copyright from him and then hired him as a mascot. He also shot a man over a gas station sign in his youth...
Yes, Thomas Jefferson wrote the Declaration of Independence. He was also our third President. He was a brilliant man who is credited with many inventions, such as: Revolving chairs, pasta machines, automatic doors, dumbwaiters, etc. He also made many improvements to the plow, and Americanized the Pomme Frites to French Fries.
As a kid I probably ate just as many fluffernutters (peanut butter and marshmallow fluff) sandwiches as pb+j. Strawberry preserves was my go to for pb+j' s but peanut butter and apple butter is really good too. Soup is also a comfort food, especially in winter. There's not much better on a rainy or snowy day.
Southern Mac n Cheese does not contain American cheeses but a mix of cheeses, mostly cheddar. You can use whatever cheeses you like, but I would caution against parmesan and mozzarella due to how they melt. American cheese-well, it is not really cheese, meaning non-dairy, but processed something.
American cheese is cheese. You thinking of things labeled "cheese food" "American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which permits the cheese to be pasteurized without its components separating. It is mild with a creamy and salty flavor, has a medium-firm consistency, and has a low melting point. "
@@harryballsak1123and when most Americans are asked to point to an American cheese brand, a vast majority will point to Kraft, and Kraft singles are legally not cheese. You're not wrong but you're missing the forest for the trees.
@@benjaminjameskreger Kraft does have slices of cheese that are cheese. Those are the one's not wrapped. And if you look the wrapped slices will say they are "cheese food" or "cheese product". I can't help if people are dumb but facts are facts. American cheese is cheese. PERIOD
PBJ is a staple. At 79 I'm still very very happy to have had them. all through my life. NO plans to remove them from my diet. YUMMMMM. I am so sorry to think you have not enjoyed these since early childhood. Duncan Donuts and Krispy Kreme ONLY do donuts. )))
Corn is EVERYWHERE, Andre. Here in New England there are still many small farms that sell freshly picked corn in the summer. One favorite way to cook it is to roast it over charcoal without removing the green outer husk.
Corn is so everywhere concerning America, Mexican farmers have been torching their agave fields to grow more corn for us, it's actually leading to an inevitable tequila shortage.
The key is that it has to be freshly picked when it's young and tender. Americans often buy it directly from the farm with the husk on. On the rare occasion that you can find it sold in Europe, it's always too old and tough, so it's no wonder that it hasn't caught on.
I'm 67 and I still love peanut butter and jelly sandwiches! I also still eat many kinds of macaroni and cheese! Kraft mac and cheese is really good, you just need a quarter cup of milk and 4 tablespoons of butter! Love pizza, not a fan of donuts unless I make them myself, cheeseburgers are yummy! We had peanut butter and jelly sandwiches almost every day when I was a child! Now I eat them sporadically! "Jif" is the best peanut butter! I'm sure I've eaten thousands of them over my lifetime! Fried chicken is the best! I love it and there are many ways to fry it! My children love my grilled cheese so much they brag about them and bring their friends over and say Mom will you make grilled cheese for us? Unless I'm not feeling well I'm happy to oblige! I'm not a fan of hot dogs unless they are beef hot dogs, I'd rather have chili dogs than a plain hot dog! I'd rather have a cheeseburger than a hot dog any day! Corn on the cob is a must for any summertime meal! As usual I stayed to the end with you! Great reactions to our comfort foods, which I agree with most of them!
The hole in the pastry is so the pastry can be put on a stick and carried around and sold on the street like a vendor. However the ingredients that go in the pastry could be anything that still allows the pastry to have a structure where the baker can put a hole in it and it can still be carried around on a stick for a vendor
My fav sandwich is what I call "The ITALIANO"! Toasted/grilled Italian bread with thick slice of mozzarella, slight drizzle of evoo, heirloom or vine rippened tomato 🍅 slice(s) and fresh basil. Gotta stop typing. I'm getting hungry.
I had PB&J all through jr. high and high school. I still have PB&J now, but it's rolled up in a tortilla instead of store-bought bread. Mac & Cheese box mix (Kraft brand) is a staple for many families with children; when my kids were living with me and we were on a budget, I would make a box of mac & cheese, add a can of tuna and a can of sweet peas for a quick budget-friendly dinner.
Sadly, the fried chicken quality of KFC has been slipping in my area for years. It used to be undeniably top quality and its sad to see the slip. Also the price has gone off the scale.
pretty much butter is the best thing ever for corn but i like the sweet butter not the salty but either way tomato sauce is good too and cheese always tastes good
