I purchased your cookbook but never received the link to download.

Do you have a real book ? I need a book I can hold and I don’t know how to ebook I’m to old to learn

@@rae1957tn That is what grandkids are for. You don't have to learn.

When I was a small boy. My granny would make a big pot of porrage and pour it into the porrage drawee.. where it would cool and solidify... she would then cut it into cookie size and give it to us as part of our lunch... Good times

I so love your cookbook..looking at this video again I just noticed Hamburger Burgler glass from McDonalds..brings back old memories

Love that story 😀

THIS is a fabulous story!

So your family didn't call it Red Sop? My Mead/Meade family comes from Floyd and Pike Counties. My Mom grew up on Hurricane Creek in Pike, right of US 23.

@@lisaanderson2900 No we called it red eye gravy, sop was what we called pot liquor from boiled chicken, pork or beef. My family was on

@@christophermaggard9917 In Mississippi, pot likker was the liquid in boiled greens.

i A D O R E watching Matt plate up. It's so obvious that he knows how much of a treasure 💎 his wife is.

She’s certainly a wonderful woman! And, I feel quite sure he is a terrific guy! ❤❤

I’m going to be crippled lol, I love Matt’s comments

Amen Girl! My Dad did that.

We mashed our butter in our honey all my life. I’m 66 and was born in southern West Virginia.

I put butter in molasses and eat it on a hot biscuit.

I've come across that once or twice even in Seattle. Good news travels....

My grandpa would mix his butter in his syrup. He was from Arkansas , my grandma did the same. She was from Tennessee. She also poured her coffee in the saucer and drink it from the saucer his

😀

😂

Thank you so much 😀 He is a sweet man.

She doesn't use it to make biscuits, but he knows she has a rolling pin the size of a power pole under the counter. Just teasing, ma'am.

I especially loved how after eating that gravy you could tell he was transported to those memories of his old friend. It shows the power of food and stories and lovely to see Tipper and her husband sharing a lil moment like that.

I agree. He's so sweet.

The whole family, including Grannie, are extraordinary fellow North Carolinians. I’m so proud of y’all & what/who you represent. Thanks Tipper for sharing. 💙Tarheel!

I agree! Media has skewered people's opinion of the wonderful folk of Appalachia and the South in general, in a very bad way, while unrealistically praising anything out of hollyweird.

Wyte people have no culture though

@@whiteyfisk9769 Comment sent via smart phone through the internet from air-conditioned apartment. All Yt peepo inventions, just like essentially everything else worthwhile in modern society lmao.

Your compliments are appreciated, however if you could edit out your word, that too would be kind.

I've always thought of the full English breakfast as being the ancestor of the large US breakfast.

I thank God every day my ancestors fought yours and freed us from that abomination...even if we did throw it all away now

You left out the beans I remember being part of that English breakfast

@@thomasmccardle725 Good point, well made

@@pierresongs6 with an English breakfast I’d have no room for lunch and dinner 😂

Thank you David 😀

To me if it's not salty it not real ham.

3 things David. It let you work a full day in the sun without needing Gatorade.

@@CelebratingAppalachia David isn't the only one, I also love them.

You are a marvelous cook, but the ham looks overcooked for my taste. Keep up your great videos!

How do you make the chipped beef gravy, i love it but don't know how to fix it.

My Grandma made mush put butter and syrup on it

My Granddaddy was up at 4am had breakfast ready by 5am. Everybody had to get up and eat. Weekend's you could go back to bed after but by then we were wide awake and didn't want to.

Mom made red eye gravy with corn starch and water, heavy ham taste

​@@marylthompson9 Here is how I make my chipped beef gravy. 2 slightly heaping Tablespoons of flour, 2 Tablespoons of butter, 2 cups milk, Worcestershire sauce, pepper, dried beef. I used the dried beef sold in jars from Walmart. First, cut the dried beef into bite sized slices or pieces. Put in a strainer and run under hot water for about 20-30 seconds. Allow it to sit and drain while you make the sauce. In a skillet or saucepan, melt the butter, then add in the flour and stir well. Let the butter and flour cook on medium for at least a minute or two. Stir it so it doesn't burn. Add some pepper and stir again. Add in the milk and stir well. Now you can add the milk cold from the fridge or you can warm up the milk on the stove in a pot or in the microwave. The warm milk will make the sauce thicken faster, but the cold milk works too, you just have to add the dried beef sooner if you do it that way. (I prefer the cold milk way because the gravy takes on a deeper flavor from the beef.) Warm milk method If doing warm milk, add milk to flour and butter and stir quickly as the gravy will thicken faster. As it thickens, shake in 2 dashes of Worcestershire sauce. If you do not have Worcestershire sauce, you can leave it out and it still tastes great. Cook until sauce is thick enough to coat a spoon but still thin enough to pour. Taste sauce for seasoning. May need more pepper. Stir in rinsed beef and mix into sauce. Lower heat and let thd beef warm in the sauce about 3 minutes. Dried beef is salty and should help season your gravy just fine, but do taste it to see if you need to add salt. Stir until warmed through. Serve over warm buttered biscuits or toast. My Granddaddy like it over fried potatoes as well. Cold milk method To the melted butter and flour, add pepper and 2 dashes of Worcestershire sauce. Stir well. Add in the cold milk and stir. Right awa, before gravy thickens, add in the shredded beef. Stir well and stir often while the milk warms up and the gravy thickens. By adding in the beef with the cold milk, and frequent stirring, not only will your gravy have a stronger beef flavor, but the pieces of beef in the sauce will help break down and lumps in the gravy from the flour. After it has thickened to your desired degree, taste to see if more salt or pepper is needed. Serve over warm buttered biscuits or toast. It is also good on fried potatoes. It is also good served over a buttered baked potato. It makes a tasty and quick dinner. Should your gravy be too thick to your liking, stir in more milk or a bit of water to thin it out. My Granddaddy also used to stir in about a teaspoon of butter before serving. It made the gravy a bit shiny and enhanced the butter flavor of the gravy. Enjoy!

We called butter and molasses a Brown Betty. I went home one summer in high school and my aunt Retha starting making Brown Betty for me and put on so much weight. I wasn’t even embarrassed. I still love her for that.

I learned to do this by watching my own daddy! He'd make us red eye gravy for our biscuits, it works great with bacon, too. His parents had a farm in Hohenwald TN. We ate so good when we'd visit. I wish you could get the good sorghum molasses that we did when we were kids. Some old farmer by the side of the road selling it in little tin cans. Mmm, so good!

My dad also mashed the butter in molasses, ate it with biscuits or corn bread

Thats how I do with molasses.Love it mashed with the butter then eat it with a warm biscuit.Have done this for a long time.So yummy.

My granny always did it with Karo syrup. Sometimes she used the white, sometimes the brown. I always loved it and I haven’t had it in years. I’m type 2 diabetic now, so I can’t have it anymore.

Such good breakfast things 😀

My Appalachian Mom's made small biscuits, maybe 3x3, baked Parker House style in an iron skillet. Everyone who ate them, raved about how good they were. Her pride was how they jumped back to full size, when bitten!

cathead biscuits over here too, all the time and ma would premix the honey and butter (butter-honey) in a bowl and set it at the table. We ate a fair amount of salted country ham. Most of the time it would get sliced off and dropped right into a skillet, but sometimes we would soak it in water and then use that water to cook the greens, really depended on the meal. I don't soak it, I just use a different cut, but things were different then. My mom told stories of trading biscuits for white bread with the city kids at school. She only went until around 5th grade though because she got old enough to find work.

That's the way I eat mine, love those grits, not everyone can cook grits, if not cooked right, they're nasty,lol.

@@kylerutherford7227 Try always cooking them an hour and notice the difference.

Me too, I almost always eat standing up after cooking. You really do make us feel at home.

Thank you 😀

I agree, if you don't cook grits with some salt they never taste right.

Love that 😀

We would “sop”, & still do, Grandma’s Molasses & butter for our dessert. Now I have taught my grandchildren this wonderful delicacy.

I should try that for Matt. I wish I had a cow and a place to put it 😀

@@CelebratingAppalachia Remember, Tipper, Bessie MUST be milked every day, even days you might not feel like it. My Mama always would find a lady who sold milk and buy from her, as my 3 siblings & me did not like “store bought” milk. Everything was OK unless the cow got into some wild onions for snacks!! I just had a thought as writing: Milk was milk & we had to drink the “onion flavored” milk so as not to waste. If we had known what we know now with different flavors, the lady could have sold a “specialty” - onion flavored butter!!! Haha🤣

ROUX

It is a good breakfast 😀

The wonderful memories that raced through my head when I saw your profile pic! Thank you

@@CelebratingAppalachia - Better than good… it’s amazingly delicious. That’s the honest truth. 💯🇺🇸❣️

@@daviddavis3134 - Well, I appreciate your sentiment, Mr. Davis. Esther is my spirit animal… whenever she walloped Fred with her Zayer’s pocketbook, it did my heart good. 😆 God bless and I hope you have a wonderful evening, sir. 👍🏻🇺🇸

Haaa! "Founder myself." 😂 I loooove country ham.

Thank you Andrew! I love cheese grits but have only made them a few times over the years 😀

I add cream cheese to my grits sometimes. Yum

Glad you enjoyed it!

Three cast iron skillets! Wow

You are so welcome 😀 Sound like good eating!!

😀 Love that story!! So glad you you've been enjoying our videos 😀

Thank you Mary so glad you enjoyed the video 😀 Your mom's biscuits sound wonderful!

You sir...have excellent taste in how you eat your grits...butter, salt, pepper...perfect. Cheers

Oh thank you!

My gramma made red eye gravy. I had no idea it was made of coffee. I loved it with grits.

So glad you enjoy watching and listening 😀

When things looked bad for the Continental army early on in the Revolutionary War, George Washington considered hunkering down with the Scots Irish in the Appalachians. He knew that they were the last people who would ever surrender to the Brits. Tough people! If you need more convincing, John Wayne was of Scots Irish descent. BTW, great video as always!!!

Maybe on a daily basis it would be a cholesterol bomb, but on a weekend by all means

Thank you for the kind words! Cookbook coming out next May 😀

Thank you! So glad you enjoy our videos 😀

Thank you so much! If I can cook and garden anyone can 😀

I'm sorry he was sick. Thank you for watching!!

😀 Kent is great!

Thank you! She is 😀

😀 So glad you enjoyed this one!

The big thinly slices of smoked country ham may not be back your meat dept. I discovered that are’s on a metal hanging metal rack by the frozen food cases, and, you can also get the big huge thin slice ham steaks like that to. I was glad, to find them cause, now, I get that ham all the time, I love smoked country ham, I could eat it everyday.

@@CelebratingAppalachia I enjoy them all. Because of the time difference between here and you, I am in bed with my iPad when you publish. Watching your food videos has prompted me to enquire if we could possibly install a fridge and a couple of gas rings in the bedroom! I get so hungry!

@@chrissiewalker8980 😀

Thank you 😀

Such wonderful memories 😀

I'm in my late 40s, and my grandmother an em (her generation) wouldn't let children look grown folks in the eye. Grandma was born before 1920. Yeah, old school was NOT a game. One learned, or one was TAUGHT.

They don't make grandmas like they use to,lol. love mine.

I'm sorry you're going through a rough patch-hope its over soon!!

It is so easy! We are well and I hope you and yours are too 😀

So glad you enjoy our videos 😀

Love your show. Real food thank you!!!!

Thank you 😀

I like those hams too 😀

Thank you! They are available here 😀

Thank you Sam 😀

Fantastic!

I'm 76 and finally made edible biscuits this week using that recipe....Yum. Try mixing in shredded cheddar and garlic, another of her recipes that is fantastic !!

I'm so sorry you lost them!! But glad I remind you of your loved ones 😀

Yay! So glad the sweet potatoes were a hit 😀 Thank you for watching!!

I hope you enjoy it as much as Matt does 😀