Honey can taste different from area to area. The flavor of the honey is dependent on the types of flowers and pollen the bees collect. "Clover flower" honey can taste different than say pollen harvested from "Orange tree flowers". They will have different flavors. 😊
yeah my grocery store has like 40 different types of honey and they all taste different. shes probably used to having mass produced generic honey which can be very bland.
Kinda hard to argue with the inventors. But it wasn't made with today's Cavendish bananas either, instead the larger and more flavorful Gros Michael, which went extinct. (It actually had slippery peels, too.)
@@jonadabtheunsightly That goes without saying about pretty much any of the desserts here but if you want the quintessential experience like they were going for, New Orleans isn't the place for Peach Cobbler.
Interesting. I am from an Appalachian background in the south and our dessert biscuits are usually topped with either strawberries and whipped cream or chocolate gravy. Butter biscuits topped with jam, molasses, syrup, honey, jelly or sausage gravy are usually eaten at breakfast with eggs, grits and a meat (Conecuh sausage if you are very very lucky). You may 'sop a biscuit' after dinner if there isn't any other dessert. If you want the best peach cobbler, you have to go to Georgia or Eastern Alabama. They literally go from the tree to the table in a couple of hours during peach season. We also slice peaches and macerate them with sugar then serve them poured over slices of angel food cake or sponge cake with whipped cream. Plums, on the other hand (at least in my neck of the woods) are eaten green, before ripening, with salt. Good green plums can cost quite a lot since the peak time period is so short (around two weeks). Crab Apples are often eaten this way as well. Both are highly sought after for their sour and tangy flavor. They are usually the first things to sell out at roadside stands along with fresh peaches, boiled peanuts and watermelons. Tennessee and the Carolinas are incredibly wonderful places to visit for every reason. Atlanta is hopping and I love Six Flags (we were married in one of the coasters there). Alabama has Huntsville with its Space Center and Mobile with its beaches and White BBQ sauce, OMG. You can eat delicious food ANYWHERE in Mississippi and gamble on the riverboats. And well, New Orleans is just a special place unlike anywhere else in the south. Just come on down and have a good time, you will be welcome and you will not go hungry!
Truth be told, this was more of a review of the great desserts of New Orleans rather than great southern desserts. Although New Orleans is definitely southern, one of the jewels of the southern United States in fact, it is a unique and singular culture all its own, including many practices and art forms as well as many cuisines that are not commonly found anywhere else, sometimes even other places in Louisiana. Having said that, I am shocked that no one sent them to the Cafe du Monde for beignets and cafe au lait. That is truly one of the legendary flavors of New Orleans. By the way: our biscuits down here are wonderfully versatile, because they function equally well as savory or sweet. There is no sugar in the biscuits themselves, but they can be eaten with butter and jam or honey, or used as a base for a sort of "poor man's strawberry shortcake," just as easily and deliciously as they can be loaded with sausage and egg and cheese for a hearty breakfast sandwich.
The south is where you’re going to get the best food, imo ☺️ I’m from Mississippi, our food is about comfort, it’s fattening lol however, the flavors and seasonings will blow your mind, you won’t mind extra pounds🤭 the peach cobbler, here in the south, is astoundingly good, it’s everything you think it is (get it ale a mode if you want to get crazy 😉)! we’d be happy to have you in any state in the south ♥️
I'm from southern California and I heartily concur. We're great for Mexican food and burgers. Farther north the bbq is ok, but we don't do southern cooking well. You might have access to good southern cooking here if you have a southern transplant who will cook for you, but generally speaking, no.
@@nullakjg767 cause people that grow up outside of the US think that California, New York, and Texas, only the last one cause of the internet think that is America wait and Florida too, but we as Americans that grew up here know that those are like just for tourist and weirdos fun to visit not to live in lol.
@@blowba Mexican food so true California BBQ I’m not so sure cause a lot of people might stand outside protesting the fact that your meat didn’t come from a lab or that veggies are people too and men can get pregnant lol
Yes, you'd love peach cobbler! It's one of my favorites. I believe the bananas weren't caramelized enough. When I saute bananas I make sure they are browned and cooked through. The gentleman did not do that. Even the sauce could've been thicker. I think he just rushed it. Look up the New Orleans episode of JOLLY. They had a great experience with Bananas Foster at Brendan's. I believe they had peach cobbler in one of their BBQ episodes in Texas. ❤
They are eating at famous tourist restaurants known for their food. Thus the prices are higher than normal. Once a restaurant gains some fame, prices go up.
They were outside filming BECAUSE it was too loud inside, lol. You should get your sister to try to make some of these for you :) They try peach cobbler in another video. Bananas Foster isn't supposed to have caramelized bananas. Banana pudding doesn't usually have cream topping unless it's no bake. It's usually a meringue than you brown in the oven. I am a picky eater. My brother is less picky and my sister is the one who will try anything and eat it a few times before she decides if she likes it or not.
In a lot of places you could make your own family sized bowl of banana pudding yourself for around 10-15. A great banana pudding is not very complicated and most people have their own add ins or tweaks to the basic recipe of vanilla or banana flavored pudding, bananas and usually nilla wafers but one of my tweaks is to use shortbread cookies and add cool whip, sour cream and softened cream cheese. As for the peach cobbler, it's basically the same as other dishes, different for everyone. My east go to is to melt 1/4-1/2 cup butter in deep dish. 1 cup self-raising flour, 1 cup sugar, 1 cup milk and a generous pinch of cinnamon. After mixing this, pour into middle of melted butter. Do not stir. Then pour 1 lg can or 2 small can of peaches (or any fruit) with juice into center of flour/milk mixture. Do not stir. Bake at 350°f for about 40 mins. Love your channels. Great reactions. Keep them coming! Much love from South Carolina
Peach cobbler is pretty easy to make, honestly; the hard part is getting your hands on some good tree-ripened peaches. (You *can* freeze or can the peaches and use them later, though. But don't buy frozen or canned peaches at the store: they'll have been picked green, and that's no good.)
Between my father and the army, I am not a fussy eater. We ate what my mother made or we didn't eat. In the army, you ate what the mess hall had or you didn't eat, and you learned your survival foods, which included bugs. Yes, you will eat them because when you're hungry enough you'll eat anything. Yes, you have to do Brennan's when in NOLA. The syrup and bananas aren't supposed to harden. It's just supposed to warm the bananas thru, like a banana compote.
You would love peach cobbler! Most of us in the states have cobbler recipes from grandma going back to great grandma! That's why it's so special! It's just yum! Warm from the oven, melted ice cream or just fresh cream poured over a bowl of cobbler. Devine!
Hi Kabir! I'm from Louisiana, and I've been eating these things all of my life. The cool thing about these foods is that they are cheap and easy to make. For bread pudding all you need is some stale bread, butter, eggs, milk, cinnamon, vanilla extract, sugar and if you want, some raisins. Just mix them up and bake it in the oven. For banana pudding, you just need bananas, vanilla custard and vanilla wafers, and you can top it with meringue. Pralines (prah-leens) are easy too. You need brown sugar, butter, cream and pecans (puh-cons). Just melt some butter, stir in the sugar, add a little cream and cook it until it's about the consistency of thin cake batter. It shouldn't be runny, nor should it be stiff. Then you take a large spoonful of it, drop it on to a plate, or what I do is put it on a sheet of plastic wrap, and before it cools, add a pecan half. You can also just put the pecans in the pan along with the other ingredients. Bon appetit!
the only british food reaction channels that know how to cook are "mr and mrs. H" the rest never cook anything beyond beans on toast. i think knowing how to cook is a very rare skill in the UK. which explains a lot about their food culture.
Bread pudding is incredible....or horrible. There are SO many variations, you have to try different kinds to find the one that will blow your mind. It's there!
I'm a very picky eater, but it's involuntary. If I don't like the taste of something, I start gagging and throw up. And it's not for lack of trying things as a child. The rule was try a bite of something new. If I couldn't keep it down, ok then, it was off my menu. Bless my parents. They could tell I was trying my darnedest. I kept retrying things as I got older too, but mostly didn't change. I could tell by the smell of something I wouldn't like it. By my 30s, I said screw it on trying most new things. 😆 It's really awkward to be vomiting at a restaurant, trust me. She might want to try different honeys. Different flower nectars produce different flavors. Clover is the most common, and she just may not like clover. Honey can have a strong flavor, even if it's a blended honey. I like a light amount of honey myself, as well as a fairly light-flavored one. Me. I'd pass on anything with bananas, but bread pudding, nom! And cobbler is always blackberry for me. And hooray, some rare Brits who slice a biscuit properly horizontally, instead of vertically! And butter them! Also, big cities are usually terrible for good food, unless you like nouvelle cuisine and gussied up food where the look and presentation is more important than the taste. Bread pudding in San Francisco? That was their first mistake. Unless you can find a hole in the wall place that's ancient looking but nicely clean. Like an old Jewish deli in New York City, or an obscure Italian restaurant. If they haven't redecorated for 60 years, you're good.
I'm the same about gagging and vomiting if I don't like something. I absolutely can tell that I won't like something by the way it smells, and by how it looks because I'm a texture person. If it doesn't look right to me, I know I'm not going to like the way it feels in my mouth.
I used to wait tables in a restaurant that did the whole bananas foster make it at the table thing. All the wait staff were trained to make it just like the guy did in the video. I’d say I made this dessert at least 500 times, and the vast majority of the time someone at the table would say “This is the best dessert I’ve ever had!”. And no, it was never crispy or crunchy, just very warm and comforting playing against the cold and delicious ice cream. It’s a pretty much perfect dessert.
Bread Pudding is heaven sent; it is so easy to make and so delish! Banana's Foster is never going to get crisp or harden. The thing they put in the pan at the beginning, that you thought was hard, was just some packed brown sugar and butter, there is a lot of butter in that pan and to that they add cinnamon, dark rum, and banana liqueur. The bananas are heated through, the sauce becomes kind of syrupy and the flavor is really pretty much "rumish-banana" I will say this about it though - how good or how bad it is really rests on how good both the rum and the vanilla ice cream are!
I am from Louisiana and our desserts are incredible. I am not from New Orleans but I am from Cajun country (aka Acadiana) and our food is some of the best in the world. Maybe not the healthiest, but definitely the tastiest.
I think what they were saying was pralines was really peanut brittle, which is a hard candy with a caramel flavor and lots of peanuts. Pralines is a soft sugary candy made with pecans. And we pronounce it praw-leens not pray-leens.
Pralines are confections containing nuts - usually almonds, pecans and hazelnuts - and sugar. Cream is a common third ingredient. She eating cream haha
0:29 maybe I’m fortunate, but I really like my cooking better than most restaurants. I only eat out if I’m in a hurry or on the road. 1:07 I don’t know if New Orleans food can be considered “southern”. It’s really in a class of its own (not that it’s better or worse, just different). 2:31 generally, bread pudding is stale bread with a sweet sauce or cream poured over it, frequently with raisins or other fruit. I’m not a big fan but my wife loves it. 6:32 and this is apparently one of those areas where New Orleans diverges. Where I’m from (Alabama and Georgia) banana pudding always has meringue, never whipped cream. It’s essentially a trifle with layers of vanilla wafers, sliced bananas, and vanilla custard. It’s best served warm right out of the oven. 10:32 growing up, we always used cane syrup on our biscuits. 11:20 honey has different flavors depending on the flower type the nectar comes from. I used to love getting fresh honey from apiaries around the orange groves in south Florida. 14:31 my parents honeymooned in New Orleans and had a funny story about Antoine’s. Mom was always a very picky eater and didn’t like any spice (I didn’t know what pepper was until I ate at a friend’s house). Everywhere they ate, mom ordered fried shrimp because she figured that couldn’t get messed up. She ordered it at Antoine’s and the waiter looks down his nose and says “madam, you can get fried shrimp in any shack in this town. You don’t come to Antoine’s to order fried shrimp.” Mom responded, “apparently, I don’t come to Antoine’s for any reason, so I’m leaving.” Fortunately, she was still trying to impress dad by being on her best behavior. Bring a carpenter’s daughter and coal miner’s granddaughter from rural Alabama, she had a temper and could let loose on you (and at 5’10”, she was the same height as the waiter so I suspect he would have been in trouble if mom reacted the way she wanted to. She did take an inordinate amount of glee when she learned Antoine’s had been destroyed by Hurricane Katrina. 16:33 uncarmelized bananas would absolutely ruin the dish. The one time I had bananas foster was at a steakhouse in Tampa, the bananas were caramelized and the dish was great. It doesn’t have much texture, mushy on mushy on mushy, but the taste is amazing.
There's some science behind things tasting better when someone else makes food for you vs making it yourself. When you make it yourself, your smelling it the entire time you're making it. When someone else makes food for you, you're not smelling it the entire time it's being made, so it tastes better.
The way we made banana pudding at home was just to make vanilla pudding from a box, and layer it with sliced bananas and a thin, crispy vanilla cookie called a "vanilla wafer". You might recognize it as a trifle. Multiple layers of each item until the bowl is full then you let it sit a while for the cookies to soften. The desserts you get at restaurants are not the same as you make at home. I'm not sure I would order banana pudding at a restaurant. Too much chance they get creative with it.
Back in my cater waiter days, I worked at a party that had a bananas foster station. I remember the room with that station in it smelled so sickly sweet from the roasted bananas and sugar.
Bread pudding is what I make to use up stale bread. During the holidays, I tweak it a bit to make different holiday flavored breakfast bake. It is a 'left' over focus to not waste food. Ahhh, pecan pralines--for me a holiday treat I make for gifts. Plus smashed up great in oatmeal. Peanuts???? WTH? PECANS!!!
I'm a huge cinnamon lover.. once I tried Saigon Cinnamon, there was no turning back. I've made Peach Cobbler before, and it's pretty easy to make. Not much room to screw it up really. Especially great to have a bit of vanilla ice cream when eating some warm peach cobbler.
tbh im not a big fan of banana pudding, but bread pudding is amazing, especially if it has a scoop of vanilla ice cream and a whiskey cream sauce on top.
You need to go to Georgia for Peach Cobbler. It is the Peach state, where peaches are a top crop. My Mom's from Georgia, before she died she she taught me how to make what she called Peach Snaps. It was good and very potent. When my twin and I were growing up, we would pretend that we couldn't sleep, and Mom would give us a thimble full of Peach Snaps. We would then go to sleep.
I'm in North Carolina which means I am fully southern (FYI just because it's in the south doesn't mean it's, for example Florida is NOT Southern) and the fact I heard bread pudding was cold with chocolate chips made my blood boil. I could not help but think California could mess up a wet dream.
Southern people take more pride in there desert making and it's cause that's the most common family receipt and I'll tell you my family peach cobbler it super simple i don't even need to measure the ingredients, depending on how many people eating it size of can i never recommend anything smaller than large can including the syrup in the can never use light syrup unless a diabetic is the target to eat it diabetic friendly peach cobbler can be used in this receipt and still taste amazing ok can peaches some self rising flower and a stick of butter, stick of butter i repeat this is an important ingredient basicly how doughy you want it plus how crunchy you want the top is how much flower is added the rest just need to be mixed in a pot til the butter and milk melted to get her then mix all ingredients in don't matter what it goes in the oven around 400-425 until minimum 20 minutes for how i like it real doughy but crunchy crust cinimon is one of almost anything that goes great with peach cobbler
Jolly also visited Brennan’s and had Bananas Foster and loved it! Each server most likely makes it a little differently, so they could have had a different experience if it was made by another server. Or it just could have been a matter of personal taste. It was designed to be made table side, that’s part of the experience. 😉
No matter what you have on your biscuit unless it’s biscuits and gravy you need to put a pat of butter on each half and let them melt in then put honey or jam on it
You might feel differently about peach cobbler and making it yourself. It is very easy to make and it smells so wonderful when it is baking, I can barely wait for it to be done. I sent a recipe to your e-mail listed on this site.
Im not a picky eater but I draw the line with liver and onions (my father used to stunk up the yome cooking it) and snails. However, ai am surrounded by picker eaters so I find it frustrating to cook for them at times. I make some banging dishes and desserts and they wont even touch it. Made homemade banana bread a couple days ago, no one ate it. Smh
Yes. The weather in London is rubbish right now. My husband just got back to Virginia (US) and was welcomed to an unseasonably warm 78F evening. It about gave him whiplash!😂 Also, unpopular opinion: banana pudding is gross.
I’m a fussy eater. But the one thing I do not like is onions. I know everyone will probably laugh at me for the one. I know the two from Jolly tried Brennan’s when they went to New Orleans and they loved the Bananas Foster. I love your channel too, Kabir ❤
When you come to Louisiana, try the central southern part of the state. That is where you will find the MOST genuine Cajun and Creole dishes!! Give me a hallar, I come meet you!! Love the videos!
No, 😂 I make food for myself all the time. It taste great. Plus a lot of other people can't cook as well as I do. So, I don't want anybody cooking for me that can't match my skill level.😜❤
Love me some: sweet potato pie, bread pudding, rice pudding, chess pie...and the list goes on and on...lol! You just have to find the right person who knows how to make them correctly. Biscuits are usually an item you eat with your meal. Not to say they can't be good on their own, but in my opinion they are best eaten with food. The main thing is don't be afraid to try something. You never know you might like it.😊
I'm a picky a eater,I prefer not to sweets. Unless I am in the mood for them. I don't like ice cream on pies or cakes. Come to Atlanta Georgia and try all kinds of yummy food 😋. Life Banana Pudding or peach cobbler. On the other side, you could get some fried chicken. Or all kinds of meats with different sauces. Their are all different kinds of honey. My husband and I plus our daughter. Went to a outdoor farmers market,in a parking lot. One place had different types of honey,we got to try as many as we wanted. Some had a strong taste and some mild, it just depends on your taste.😊
Certain types of honey aren’t great. But it’s a matter of taste. In Florida the preferred honey is Orange Blossom honey made from orange flowers. This honey tastes of oranges. In the Midwest clover honey is the go to or linden. If it says wildflower honey then there is no exact source of honey as there are so many types of flowers.
My gran used to make THE most incredible chocolate bread pudding, I remember us grandkids fighting over the last in the dish lol. Sadly once she passed the recipe was gone - she was one of those women that could make almost anything without a recipe. I've searched and searched and I have yet to find one similar. To me, bread pudding is the ultimate comfort food!
Omg! That’s horrible! And I mean that sincerely! I truly am so sorry you are unable to find a recipe like your grans(?). I’m so thankful I know how to make my mothers dishes. She left hand written recipes, and cook books where she made a check mark next to other recipes she used. Don’t give up! Keep searching. Was it like a basic recipe where she just added chocolate? You might try doing a little experimenting with different recipes. I wish you the best in your search. Take care and be well.
@@TexasRose50 thanks for the kind words! I will never give up lol...I've had a lot of delicious bread pudding on my search but the texture is just never right. It's almost as if she shredded the bread because it was light as air. I would have loved to help her or watch her make it so I'd have some sort of idea but she hated anyone in her kitchen. (my mother in law was the same dang way).
That’s too bad they didn’t like anyone in their kitchen. I love teaching my niece how to make certain things. I’ve made bread pudding only once. So I certainly am not any kind of expert. But I can only make suggestions. Look at the ingredients and see if you can make changes. Like the bread, try different ones. Are they dried or fresh? The milk or cream that was used? That’s all I can think of. I can try to look and see if I can find a recipe that might work? If you are successful, please let me know. I wish you the best!
That hotel they in is a franchise and that banana pudding is an entire generic bannana pudding I've seen southern banana pudding not the same but still different enough that this hotel is not southern banana pudding
Hey Kabir! I have tried almost all the desserts they did, but I do not consider biscuits & jam/honey a dessert. I normally eat biscuits like that w/a meal. I honestly think since they were on this dessert trek & were in New Orleans, they should have had beignets. I am not a big fan of peach cobbler, although I do love apple-cherry cobbler.😋 I loved my Nana's (grandma's) Bread Pudding, & she would add raisins & sliced almonds. I love Banana Pudding. Personally, I think they were right about the Bananas Foster being whatever. It is not supposed to be crispy in any way. We r not talking about Creme Brulée. One thing I haven't tried is Praline. I'm not a fan of peanuts. Anyway, great reaction! 😊👍
Kabir.... You and I are a lot alike when it comes to food! I'm a foodie! I love almost anything! I don't think I want to try like raw oysters or like you said, bugs! And on what they're doing with the biscuit and honey they have to put butter on it and then put honey on it!
I won't eat liver or any meat that's raw don't eat fish or raw fish. Tried gumbo and crayfish boil both nasty. Watch the video from Jolly and they LOVED it. My Momma made the best peach cobbler. Love From Michigan and it's a very nice Evening
Peach cobbler real isn't a Louisiana thing. Especially not New Orleans. There is no way to get a crispy sugar coating on a banana in a Foster's. They get soft when cooked. They would fall apart into the sauce. It's just not going to happen. You would have to coat it with sugar and use a blow torch to make a crispy shell.
A lot if Tennessee dineing is considered country dining no matter what part of the state if yiu have much more than 2 dollar generals you might bring house at to you national chain of food i say what southern food should be and i say if you go to a golden coral buffet and if it's like the chain across where I've been too I've probably ate ate more golden corals exclusively in Tennessee than any other state it's southern and what ever you want it combos the ultimate buffet
