When Guy laughs so hard he turns red. This is when I know I have to go meet this person. Her personality made me bubbly on the inside ❤ I'd save money just to fly up and see her!
@@Sacredarrowable The way Guy got this job was, The Food Network held a season-long contest between a dozen or so chefs that had a concept for a show, and the winner got to do that show. One chef was eliminated each week, and in the end, Guy was the winner, and Triple D was his idea for a show. Guy also had a cooking show of his own, for a few years. In the early days of the network, most of their hosts did double duty, with multiple shows. On his cooking show, it was obvious that he knows his way around a professional kitchen!
My wife grew up with this family! Great people and their kolaches are absolutely genuine delicacies. So glad that their business is flourishing. Now I want a kolache for breakfast...
@@jbreezy93. I live in Alberta, Canada I'd likely be exceedingly lucky if there were any shops that sold that here let alone any that make you go "It's a Hug" when eating it lol but it probably wouldn't hurt to look it up thx for the advice
@Nick Maclachlan fair question. There is a thing we call "breakfast sausage". It's usually pork, sage, and some other stuff. I assume it was originally put into cases, hence the sausage. But these days its pretty common to find it either loose, or formed into small sausage-shaped... shapes. We still call it "sausage" even in these forms. Then we have something called "country gravy", a thick bechamel-type sauce usually made with either the aforementioned sausage or bacon (the grease from the cooked meat can be used in place of butter). We put that on top of what we call "biscuits". Soft, short, unsweetened scones with vegetable shortening or lard mixed into the dough. Usually served with a generous portion of fresh seasonal vegetables. Just kidding on that last part. 'murica. In this video, they're making something that looks a lot like country gravy, so if we start from there and work our bay backward, I guess that explains they it's called "sausage" in this context... even if it's beef instead of pork.
@Nick Maclachlan it usually isn't. 90 percent of the time it's spiced ground pork. That's how one makes traditional country gravy. However, idk this could be a czech or texas thing. I'm not sure but it is interesting.
@@scoope5583 vtipný, že mluvíte za všechny Čechy. Naše rodina peče domácí masové koláče, z uzeného, ze směsi masa a dokonce i se zelím. Podle receptu prababičky
I used to go backpacking in the Czech republic for my summer hollidays, and have had a lot of kolaches for breakfast during those backpacking trips, and they are the perfect backpackers breakfast, everything you need to give you a good boost of energy for breakfast and all needly wrapped up in a bun, so no fuss with forks knives and plates and easy to eat on the go, and absolutely delish
@@chechnya Slovacek's and Czech stop are my favorites. I live on the east coast now and I miss taking special trips from Dallas to West just to go to one or both.
The BYU Creamery is also great if you're in the Provo area, or if nature is your thing the fossil digs out on the east side and Arches National Park are a must. And the autumns on the Wasatch are gorgeous and the summer thunder storms are amazing. My elementary years were in central Utah. I'm not a fan of the culture or the people (rather stand offish and snooty imo; the term "Utah Mormon" exists for a reason) but there are a few things through the state worth checking out.
Kolaches are wonderful, and she was fantastic. I'd love to hear more about the technique, but I was very happy with the segment. Rock on, Czech cooks :D
They look great however very americanized. Somehow I feel like an actual Czech kolach wouldn't taste good to Americans. The sausage ball is not a kolach, the closest to a kolach is the raspberry with cream cheese. Don't know about cottage cheese being traditional, yes we eat it, however not in kolache, here we would use quark, which is similar but not the same, and we would use that instead of cream cheese as well. Regardless, it all looks great and I'm sure it tastes great too! Doesn't matter if it's not 100% authentic, it's fun and nice to see something from my country way over there. All the best to Hruska's Kolaches!
In the U.S. we have a style of food known as TexMex which is an Americanized version of Mexican food often found in Texas. This is what you might call TexCzech: Czech-inspired but Americanized. Basically, this style of kolach developed from Czech families who migrated to Texas and started incorporating Southwest foods into their traditions. I was in Texas a couple of weeks ago and had a great tvarohovy kolach and another one with sausage, cheddar, and jalepeno. Also delicious but definitely not cesky.
My family was from Bohemia . I always heard stories about delicious poppy seed Kolače’s but I’ve never had one in my life. I feel like I’m missing out!!
@@lastlyfirstofall2833 Poppy seeds. Ground. Boil in boiling milk in a roughly 1:2-1:3 poppy to milk ratio, stirring often, until milk mostly evaporates and you get a sort of mash. When it cools down, add powdered sugar and some grated lemon rind, you can also add cinnamon or cloves, or butter for even better texture, and stir well to get a really nice smooth texture. It's not quite my favourite filling because it can tend towards dry and irritating in your throat when not done well (skimping on ingredients or something) and when made from lower quality poppy seeds; but when you have good oily poppy seeds and really go all in with the softening by boiling milk? _Delicious._
I saw this show when it first aired, and after eating more than a few Houston Kolaches myself, it's so much fun to see the real deal delivered in such a hilarious way, you go Devin!
Clint Pustejovsky Jake’s Bakery in Caldwell Texas makes the best Kolache in my opinion! Caldwell is the Kolach capital...You should come when the Kolache Festival is held the second Saturday in September every year! (If you don’t already!)
@@cathleenschlechte384 I have heard about the Caldwell Kolache festival for years. I do snake/reptiles festivals that time of year, so I have never made it. I will contact them to see if they would want my setup there. Then, i could have the best of both worlds.
A person like her, who LOVES what she does, will be IMMACULATE at it, and I gotta go there and try it for myself cuz EVERYTHING they make looks AMAZING, and I for sure have never had anything like what they make!!!....
my family has always stopped at czech stop in west when going on trips to dallas for kolaches and my in laws always stop at hruskas on the way to houston, just outside of giddings i believe? the diner food at hruskas is great too, which you don’t get at czech stop. i’m a hruskas convert :-)
It's so weird that you call them "Kolaches", when the original word "Koláče" is already a plural ("koláč" is singular). And btw, the pear in their logo is there because that is what their surname "Hruška" means.
Actually its right. Koláč is written as Kolach. Since in english "ch" sounds similar to czech "č". And then if you want to make a plural of Kolach its Kolaches.
I'm from the Czech Republic and i can tell you that this is not how you make koláče (kolaches), originally they are only sweet and it's more like a thin piece of dough with jam on top than something wraped in dough, probably the only original czech kolaches are in 0:43 . It's also pretty weird that hruska's kolaches translate to pear's kolaches.
@@sweetwater88 Texan with Czech ancestry here, he is right kolache are sweet fruit, popeye seed or cheese filled and the savory meat ect. are klobasnek
@@sweetwater88 What gets on us Czech Czech's nerves is that in the presentation of American Czech food the fact it's _American_ Czech usually gets conveniently ommitted or barely mentioned so it paints an inaccurate picture of what actual Czech food is like.
These are very close to Polish Kolackys. I learned how to make them from my mom. The dough on those have cream cheese in them and I only know of them having sweet filling, they are much smaller as well, about the size of a cookie, but I'd also love to try these!
Well, Czechs make koláče which are more or less like the second variant here, and koláčky, which is diminutive of koláče and thus they are indeed smaller, maybe cookie size. :-)
If the whole us is gonna experience kolaches either you're gonna have to visit texas or you're gonna need some people from texas to move to every state to make everyone learn how good it is
It's funny how when I heard Czech I immediately thought upper Midwestern. Most likely the Great Lakes region. I saw what they were making and knew exactly what they were.
