But seriously, the Truly butter is made by Glanbria (in Dublin). Sweet.crram and salt, but Lord it's delicious. 3000 family farms round Ireland contribute to it. Organic, grass fed
Apple cider doughnuts are made with apple cider, slightly fermented sweet apple juice with maybe some cinnamon, not apple cider VINEGAR, a different thing altogether. Though ACV is often used in baked beans, soups, stews and similar things. ACV is common in America. Almost every kitchen cupboard has it.
@@BrianMcCarthy-z9l Apple cider donuts are wonderful when still warm. We go to the orchards in the NC mountains every year for several bushels of apples _(the Arkansas Blacks can keep for a couple of months without becoming mealy),_ and bringing home fresh apple cider donuts is a treat. We have to account for the two hour drive home when we buy them, and get enough so some of them actually make it back to Charlotte. We need to go very soon, as many of the businesses in that direction which survived the hurricane are asking people to please come and spend some money so they don't lose their businesses. Skytop Orchards is one of them.
@@davidkettell5726 no, it is a cheap cut in the USA. One of the cheapest you can buy at a butcher in fact. About $3 per pound at my butcher. You have to buy the whole thing.
As someone who lives in Georgia, I would say that our default comfort dessert is peach cobbler, not peach pie. Also, pecan pie is another favorite served at many functions.
Yeah, that video was poorly researched. In Illinois, as pretty much everywhere else, most people think Chicago Style pizza is bizarre, probably unsettling, and even nauseating to some. It's kind of an acquired taste.
I lived in wisconsin for a little over a year and worked in a restaurant that made beer battered cheese curds, among other great food. I miss it. That and the beer. If you like comfort food, Wisconsin is a must visit
@@digitaldirt7773 In order to fry a cheese curd it requires being dipped in a batter similar to fried fish. The beer is mixed with flour and then deep fried in boiling oil.
Scrapple is also made and eaten in Delaware, probably due to the Amish community. It is good fried until it is crispy on the outside and slightly soft inside. At many eating places, it is an alternative breakfast meat to bacon, sausage, or ham.
@@paulkarch3318 Scrapple is made from odds and ends, like many other good things. Here in California we have Mexican chorizo, which tastes good cooked with eggs but the ingredients must never be discussed. Just know that no part of the pig, except the "Oink!", is inedible if spiced or cooked right.
I am a New Englander, and clam chowder is very popular. It is not at all spicy. I absolutely love it. There was also a Manhattan clam chowder, which is tomato based and could have a very mild spicy kick.
There is also the clear one. Technically from CT but I’d say most people like the cream based chowder with oyster crackers (simple crunchy crackers that vaguely resemble an oyster)
@cassandradistin9699 I was born and raised in Connecticut, but I don't recall a clear one. I do prefer the New England clam chowder. Now I call Central Florida home and good New England Style Seafood is hard to find.
In Kentucky, the hot brown sandwich is definitely a thing, but it's kind of isolated to central KY around Lexington. It's rare to see them on menus around the rest of the state. I figured it would be fried chicken because of Col. Sanders.
The hot brown was created in Louisville so you definitely see it away from Lexington. I would say it is everywhere in the state but it is known and enjoyed through a lot of Kentucky.
The secret to making Pulled Pork at home, for me at least, is you take a small frozen pork shoulder, throw it in a Crock Pot (slow cooker) on Low, add 1 Cup of water, and leave it for 8 hours. Its the perfect throw it on to cook and go to work type of dinner. After 8 hours, rip it all up, drain any excess juice, and add Sweet Baby Ray's BBQ sauce and mix. Toast some rolls in the oven and boom! Pulled Pork Sandwich dinner.
Try it with apple cider vinegar (not for donuts) instead of water sometime. Adding some red pepper flakes is a good option as well. Either or both will add a couple layers of flavor.
From Kansas City here. Burnt ends looked like scraps, but the "bark" or blackened piece on the outside of the meat isn't ashy or burned tasting. If the burnt ends are cooked correctly they can be the juiciest part of the meat.
While Michigan is the origin of the coney dog we are also known for pasties and great pizza! Buddy's pizza was originally baked in forged-steel pans borrowed from local automotive plants ... effectively surplus car parts. It is what makes the thick crust of Detroit style pizza so light and crispy ;) .
I absolutely hate that this gets overlooked by videos like the one Diane is reacting to. we are so much more than fudge and coney dogs. Detroit style pizza is so good, and pasties are the absolute best. My Finnish grandmother used to make them from scratch, and I miss them so much.
@@Karatoona Lol ... I could have gone on ... there is Greektown and Mexican Village, along with large Russian and Korean communities here all serving very authentic food. We have it pretty good here :) .
Montanan here. I wish Indian tacos were as ubiquitous as the video implies because they or just fry bread in general, are one of my favorite comfort foods. Don’t limit fry bread to tacos, it can be adapted into most meals. Truth is that unless you’re on a rez they are hard to find and not very good. Basically you’ve got to make your own. I’d say that better candidates for Montana would be bison or elk meat, pork chop/tenderloin sandwiches, Reuben sandwiches or pasties.
As a Colorado Native; I can confirm that Green Chilli is Awesome. My Sister's is out of this world good. Also I have never heard anyone refer to us as Greenies.
The apple cider donuts are not make with apple cider vinegar----they are made with apple cider. Apple cider is very sweet and has a strong apple flavor.
Apple cider is apples with skins. apple juice is apples without skins. Who puts vinegar in their apple cider? Apple cider vinegar is made from apples but its normally used for cooking. cabbage, spinach, heard of people using vinegar it to make homemade buttermilk, but don't think its apple vinegar.
It is also, IMHO, best prepared by roasting in its husk (rather than boiling), and best served *plain* - no salt, no butter, no chili powder (a common condiment in Mexico, where street vendors serve corn on the cob) - nothing to interfere with the delicate, grassy taste of the corn itself. Corn on the cob has to be eaten as fresh as you can get it; old-timers used to say that the best way was to take your cooking method out into the cornfield, and cook the ears of corn immediately after picking. I eat as much corn as I can get during the season (roughly March-November here, about 30 miles away from Northern California truck farms), but I always eat it on the day I buy it, knowing it was picked that morning. There will be more corn tomorrow.
The problem with the description in the video is that Iowa is the leading producer of field corn. That is very different from sweet corn. People don't eat field corn, but pigs do.
I grow my own sweet corn and off the stalk, into the pot straight away is the best food on this earth! Followed very closely by home grown potatoes. Then there's home grown chillies, garlic, beets, squash.............hmmmmmm
A dumpling in the instance of chicken and dumplings. Is a fluffy biscuit dough that instead of being baked is dropped into boiling chicken soup. Think of it a bit like gnocchi but a little fluffier. There is another variation where the dough is rolled out more like a thick noodle.
The po-boy was invented in New Orleans; that's really my only gripe with the Mashed video. They are popular in MS, however, especially near the coast. I suppose I would have said gumbo instead of jambalaya, but both are wonderful dishes. ^_^
Green Chile is New Mexico but the Land of Enchantment has such an amazing abundance of its own cuisine it can afford to loan Green Chile Stew to its. Northern neighbor.
I had shrimp and chicken jambalaya for dinner tonight. If you're ever in the Wolverine State, try Coney Dogs, Detroit Style pizza, and Bumpy Cake. Detroit style pizza is pizza built in reverse. You have the crust,, then toppings, then the cheese that goes over the crust to give it a nice crispiness, then you have the sauce. It's hearty. I see they covered coney's, don't eat it with ketchup, Lafayette Coney Island and American Coney island are in business, and are separated by a wall. The difference is in the onions that both restaurants use. American Coney Island uses yellow onions, while Lafayette uses vidalia onions. Bumpy cake is a chocolate cake with rich, vanilla buttercream bumps, and then covered in a chocolate ganache. It's a staple at every party, picnic, and holiday I've ever gone to. Plus, try Mackinaw Island fudge ice cream!
I grew up eating pork tenderloin sandwiches in Iowa, and they are still a big deal there today. One sandwich that was created in Iowa is the "Maid Rite" sandwich, which is hamburger that is steamed until it crumbles and then served up in a bun, usually with your choice of ketchup, mustard, pickle, and onion.
Lobster used to be so plentiful and considered a trash food it was served to prisoners in Alkatraz prison. It started getting served on trains out of necessity once and it became fancy food being served in all the posh restaurants or vice versa so as the popularity grew and availability went down, the price went up. Then it was a matter of size preference. I've eaten a 4 pound lobster once but I was trying to get an 8 pound lobster because I saw one in the case at the fish shop.
Hello Diane Hawaii is considered a Polynesian set of Island which also go influenced by the Japanese and other Asian countries. No, most times chowder is NOT spicy! Apple cider is closer to apple juice NOT vinegar. Hence, it is syrupy sweet not acidic or "briny".
Most bison nowadays are cattle/ bison hybrids. It’s to give them some sort of protection against disease. Bison meat is maybe 10% fat maximum so the chef has to add lots of fat to get it just right, it’s usually ground pork that’s added.
During my 24 years of growing up in Chicago, the Italian Beef sandwich was the comfort food. The various pizzerias that made the deep dish style were popular and well enjoyed, yes... but not comfort food. I spent 2 years in Colorado in the early 90's when the migration from California was just beginning. Chile Verde was not a thing then. I don't know that any specfic food was considered a comfort food while I was there, and with the influx of the CA folks, I guess the green stuff has taken over in the interveining 30 years. ;-) I also lived in Idaho for a year, and either mashed potatoes and gravy or a big old baked potato were the comfort foods there. I've never even heard of finger steaks before. That said, I lived smack dab in the middle of potato country in the north-eastern part of the state, and the vid mentioned that finger steaks were more of a Boise thing (Boise is on the west side of the state and is more than 4 hours drive away (300 miles/500 km) from where I lived). Still and all, that makes them a regional food, not a state food, IMO. :P i've been in Utah for 25 years now and... yeah, "funeral potatoes" are definitely the comfort food here.
Clam chowder is pronounced "chowdah" because of the local accents (we don't pronounce R's). Variants are New York style, which uses a tomato base for a red color. New England style users cream and is white. Rhode Island style doesn't use either and has a clear sauce. Rhode Island's stuffies, fun side story. The clams we use we call "quahogs", like the name of the town in Family Guy. We also have clam cakes which are like fried apple fritters, only with chunks of clams for a nice salty sweet treat by the shore. We also have coffee milk, which is made from milk plus a syrup made from coffee and sugar, similar to chocolate syrup if you are familiar with that.
An apple cider doughnut is NOT made with apple cider vinegar. It’s made with apple cider, which is the unfiltered juice of crushed apples. It’s very sweet.
Yes, there are lots of descendants of German immigrants in Indiana. And pigs. It's almost like a comtest to have the largest tenderloin on a "tiny" bun. And CFS (Chicken Fried Steak) is a treat I have to eat sparingly.
Lobster used to be cheap because we didn't know how to cook it properly. The reason lobsters are boiled alive today is because when a lobster dies, its body releases a chemical that breaks down its tissues rapidly. Essentially, it starts rotting almost immediately. So, lobster cooked improperly, as it was always prepared back before we knew the secret to cooking it, tasted legitimately rotten. Now, it's so expensive because 1) the flavor is so good, and 2) because of the effort it takes to cook it properly. You have to keep the thing alive right up until you cook it, so that takes extra money and care not to kill the thing before it goes into the pot. Plus, you also have to ship them alive, which comes with its own complications.
@@ExUSSailor A sailor's wisdom! When in a rush you can stop at a WAWA and grab a couple of buttered hard rolls to eat in the car. Other places in the country try to make hard rolls, but for some reason they can't be duplicated. I spoke with a baker in NC who is a Jersey transplant, and no matter how hard he tries he can't make them the same when out of state. He thinks it has something to do with the water.
@@lawrencedavis9246 Let's be honest. It's the pollution in NJ that makes everything from here taste better. Pork roll, tomatoes, corn, blueberries, cranberries...it's the toxins in our water, air and soil that give it that certain je ne sais quoi. (chef's kiss)
San Diego is definitely known for fish tacos, but I would argue the statewide comfort food would probably be avocado toast, the stereotype of the California liberal....and having grown up in the San Francisco Bay Area, we do eat that, and it's very good! 🙂 Avocado is good on pretty much anything 🙂
"Poki" pronunciation is fine. And it is not Asian....it is Hawaiian and we are proud of it. Never seen one with corn etc. Seaweed, onions, green onions are the norm. Salt and chili pepper is the spice.
You don't like seafood, but try clam chowder anyway. It's like cream of potato soup with clams which doesn't change the flavor. It's great on a cold day.
would say that quite a few of these are actually wrong...tbh, I bet Hawaii isn't poke bowls but Spam. Montana Is not fry bread tacos...more likely flathead cherry pie or Huckleberry pie/cobbler.
Quirks make you weird, and weird makes you awesome. At least, that's what I tell myself. On the apple cider donuts, they're made with apple cider and not apple cider vinegar. Basically, just straight unfiltered apple juice. Apples are the best part of fall. I'm actually trying to build up an orchard here on the farm just to have access to more fresh apples.
I love Kerry Gold butter. It’s the only kind I buy. It’s a bit more expensive here in the USA, because it’s imported, but it’s more than worth the price.
Apple cider is just whole apples that are ground and put into a screw or hydraulic press to separate juice from the apple skins, core, etc, it is cloudy and darker than apple juice as it is not filtered. Apple cider vinegar is a whole different animal as yeast is add to apple cider to produce acetic acid i.e. vinegar. Apple cider doughnuts used sweet apple cider, NOT apple cider vinegar
My personal comfort food can be split into two categories sweet and savory for sweat its a peanut butter Nutella banana and jet puff marshmallow cream sandwich on potatoe bread. For savory its creamed eggs on toast which is a country gravy with ground sausage in it and then you hard boil eggs and then cut them into pieces and mix them into the gravy served on top of toast (best if you rip up the bread)
diane, the apple cider donut uses fresh pressed apple juice, in america we call fresh pressed cloudy apple juice, apple cider, because of prohibition in the 1920s people couldn't make alcoholic apple cider so they called the fresh juice that, and renamed alcoholic apple cider, hard cider by the 1930-1940s. apple cider vinegar is not used at all in the donuts. glad you enjoyed the video and hope this changes your mind about trying apple cider donuts in the future the right way.
I have had most of them. I have a few that on my all time list, chicken fried steak, Juicy Lucy, prime rib, the three pies, burnt ends and pulled pork. Scrapple is like haggis without it being put in a stomach to cook, it is scraps with oats or other grain
As someone who lived his fair share of years in Ohio, I can say that Buckeyes are delicious. It's like if your grandmother had her own recipe for a Reese's Peanut Butter Cup. Definitely recommend trying the recipe if you like peanut butter. It's a simple recipe, so the recipes you find online should be pretty accurate.
Indian fry bread may be available anywhere there is a large Native American population, but it originated with the Navaho people in New Mexico. They were forcefully relocated a number of times, and the meager commodities given to sustain them included flour and lard that you can make into frybread. Very versatile to use, but not found outside the Southwest.
Hi Diane! "Burnt ends" aren't truly burned to a crisp or anything that harsh. They're pure meat (the ones I've had weren't fatty or "gristly" or anything) and are cooked/smoked with seasonings. They're juicy and dee-lish!
Hoosier here; yes, pork tenderloin sandwiches are a staple. As an aside, we have a strong Pennsylvania Dutch population here in Northeast Indiana. Earlier, when she was talking about Delaware's comfort food being slippery dumplings, which probably had their origin from the Pennsylvania Dutch who settled there, I think you might have misunderstood, and thought that she was taking about Pennsylvania's comfort food. The term Pennsylvania Dutch refers mostly to the Amish, and possibly Mennonites, who have settled in several states in the East and Midwest.
I’m from Colorado, and yes Green Chile is my favorite food by a wide margin. In a bowl, on a hamburger, smothering a burrito, it doesn’t matter. Green Chile, the stew, is properly just called Green Chile. It is made with green chiles from Hatch New Mexico. If anyone tells you green chiles from Pueblo, Colorado are better, they are either lying or wrong.
My mom isn't a huge fan of cake but she loved peach pie growing up in the deep south (right next to Georgia). So on her birthday every year I bake her a peach pie from scratch. I'm not a great cook, and I'm certainly not a baker of any renown, but I have gotten damned good at making fresh, from-scratch peach pies.
If you go to New Orleans be sure to get a "Shrimp Po' Boy " sandwich. Stay awhile as New Orleans has great restaurants. I always head for Mr. B's Bistro, 201 Royal St. in the French Quarter for Gumbo Ya Ya ( a sausage & chicken gumbo) with a Brandy Milk Punch ( a thick milk shake with Brandy) for dessert. Used to go to a restaurant that made stuffed artichoke. They stuffed it with shrimp & crab meat. I almost forgot the beignets (deep fried dough covered in powdered sugar) at Cafe' du Monde also in the Quarter.
Burnt ends are absolutely delicious, but i can see Missouri claiming them since they are thought to originate at Arthur Bryants BBQ in Kansas City on the Missouri side. I figured Kansas' comfort food would be bierocks or chili and cinnamon rolls.
I'm from NY state and now live in North Carolina and I have to say I love both of those comfort foods for those states, best!! Great video Diane! You da bomb!!
Lobster in the U.S. was originally used to feed the poor and feed prisoners on the cheap in U.S. jails. Also to feed to orphans and homeless on the coasts especially the eastern cost of the U.S. Also it was used for cheap meals at Inns and Bars to feed patrons on the cheap. With the Westward expansion of the U.S. and growing railroad access many more people started springing up in the interior of the country. This necessitated the feeding of the people on the trains for multi day train rides across the U.S. Seafood was extremely easy to get along the coasts and back in the day lobsters were unspeakably abundant. In the 1800's you could literally just walk along the beach and pick them up. This easy and cheap source to feed people especially on the trains lead to people on the interior becoming exposed to the food and really loving it. The trains would also dress it up fancy for the people on trains to give them a posh or upscale experience on the train. To the people inside America away from the coast this took on a more rare and upscale appearance. It was "foreign" food or "imported" food (from a long distance not another country). Fairly quickly it was starting to be seen as affluent food and worthy of the the rich (people using trains and in luxury cars on the train).
Deep dish is amazing, but for tourists. The local neighborhood pizza joints locals eat at serve a distinctive style of thin crust. Turnabout Pizza in Lemont, IL, is the best pizza ever according to me, my brother, and a cousin of ours.
Lobster became expensive with the introduction of railroads, ice distribution, and refrigeration When lobsters were hard to transport, every place with access to lobsters had too many, and every place without access to lobsters had none. Once lobsters became "shippable" commodities, a much broader market for them (and the cost of chilled transport) made them comparatively rare and rarified.
you're right. I had my wife start buying Kerry Gold butter 4 years ago after watching you. She calls it our "Fancy" butter. I find there is a huge difference between it and our "normal" butter.
Both Costco & Trader Joe’s stock Kerrygold cheese, for less expensive than most grocery stores. Although, it’s so yummy I’d pay whatever they want. Thank you, Ireland🩷
