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I usually find videos like this offensive and factually incorrect. You're the opposite. Very balanced, fair, informed and well traveled. While I wouldn't describe crumpet's and English muffins the same (maybe English muffin being dairy milk and crumpet's being a flake) it's interesting this is how you find it having not grown up with both
Toad in the Hole is an evening meal served with mash potatoes and veg. Never had Stinking Bishop but know of it. Hate pork pies for the same reason you did - not everyone loves them in the UK. Crumpets are savoury and go great with Marmite! But muffins are sweet and need jam (jelly as you would say). I do enjoy your positivity and open mindedness. Hope all good for you in France.
Our US relative came over to the UK and in a pub ordered Steak n Ale pie. They served the pie and he went to the bar to ask why they didn't bring over his Ale 😂
It's clever marketing, it must be the only product where they claim in adverts "50% of Brits think our product tastes like shit". Personally I love it.
@@musmodtos Yeah! Every time people are introduced to it they over-do it. The trick is to add it sparingly to buttered toast (or crumpets). Then it's lovely.
Good Pork pies are definitely NOT surrounded in fat, don’t worry about this. There is some natural fat in the chopped meat filling, but the jelly is actually a gelatine mix (it comes as a powder and is dissolved in water) and it’s poured in through a hole in the crust after the pie has been cooked. It keeps out the air and helps preserve the pie. As a teenager, fifty years ago, I had a Christmas job at a butcher’s shop putting this into freshly baked pies. The smell in the bakery was delicious.
Absolutely! It's made out of bones and connective tissue. So much better than fat! OK, no - it's horrible. Heat the pie up and it turns into a thing sort-of gravy, which is much nicer. And don't forget the pastry is a hot-water type made with lard. Yum!
The "fat" in a pork pie is actually stock, either ham or chicken, which jellifies when it is cold. Your taste buds must be really bad if you thought it was animal fat.
Old fashioned pork pies it used to be fat that came out of the pork because they used cheap/nastier parts of the pig. Could be wrong but this is what I’ve been told
The jelly is made from pork/chicken stock and gelatin (jelly, geddit?). It may once have been a layer of fat, but not since I was born. I hate yhe jelly, a texture thing, and remove it. Avoid supermarket pork pies (and sausage rolls). Exceptions: Marks & Spencer or Waitrose. Even then, only get the premium ones. Or got to a high quality butcher (free range and/or organic meat) that makes their own. Pork pies are always eaten cold. Sausage rolls can be hot or cold. Both are already cooked when you buy them.
Quick message/clarification from my wife: I grew up in Cornwall, and must admit I laughed hearing it called the "City of Cornwall", it's a County rather than a city, and is a rural backwater inhabited by the English equivalent of America's "rednecks". In fact, few settlements in Cornwall are larger than villages. The origin story about the pasty is absolutely true - Cornwall is traditionally a mining area, where tin, China Clay, and granite are mined, and there's a very large concentration of arsenic in the soil. The traditional pasty contained steak, turnip, swede, and a few other vegetables I'm forgetting, but as for "pasty recipes", it's one of those things where if you try to vary things, Cornish people will be outraged with you for making an "improper" pasty! However, if you make a 'proper' one, whether or not you enjoy it, the people around you will complain about the smell.
Sadly I have travelled with this in a car on a very hot day from Tebay in the lakes, all the way to Dunoon in Scotland. TH3e car stank for days afterwards.
There's a really disgusting scenario involving the church that could fit perfectly with Eating Stinking Bishop Cheese 😂 sorry no offence intended but I couldn't help myself.
Also if you want to make a perfect Yorkshire pudding: Get an equal amount of egg, flour and milk(I usually have a cup of each to make 12), a pinch of salt and oil. 1.preheat oven to 200 degrees 2.get a tray with dimples in (the kind you use when making cupcakes) in each dimple 2/3 fill them with oil then stick them in the oven for 10mins while you do the next step. This heats up the oil. 3.get a measuring jug put the flour and egg in and whisk well (hand whisk is fine) 4.pour milk in slowly while mixing and add salt 5.pour mixture into the dimple tray then put back in the oven for about 10mins or until they are golden brown. If you are going to eat them by themselves at least put gravy on them. Mmmmmmmm so good
"I always assumed that clotted cream was something you read about in old books and nobody ate anymore" If you hear a knock on the door one morning and there's a lot of people in the street looking angry, it'll be the whole of Devon coming to set you right.
@@underwaterlaser1687 No I didn't find it naive, i was just making a joke. I mean they have come here to inform themselves about such things, so you can't blame them for lack of effort in educating themselves.
There are no English muffins in the us as they were created in the us (Wisconsin I think but I am not sure) the baker wanting to create a closed crumpet, so they are related.
I'm a British ex-pat living in NSW... marmite and veggimite have a similar history... marmite came first... but they are different... I'm happy with either.
Toad in the hole is just a dinner for any day of the week, usually served with some sort of potatos and vegetables (much like a roast dinner) I'm southern but my dad's northern so I was introduced to the concept of supper as a kid which is a late evening snack/meal.. cereal, crumpets, cheese & crackers etc. I loved supper!😅
The thing with Marmite as with Stinking Bishop you have to use it in moderation, Americans always use about ten helpings worth of Marmite you only have to use a tiny amount on buttered toast or you blow your tastebuds.
For one whole slice of toast, the correct amount of Marmite is about the size of a large pea. It should be almost invisible when spread . It's not too overpowering like that.
@@alasdairfinlayson Rubbish, who are you to say what 'the correct amount is'...put whatever you want on. I use probably 2 tablespoons on a slice of toast. What an idiotic comment.
Marmite is awesome, just don't use it like it's nutella, whenever I see someone on youtube try Marmite, they put a great glob of it on the toast, enough for 20 slices of toast, no wonder it tastes bad, you wouldn't put a whole cup of salt on your french fries!
It's probably worth mentioning that, whilst Toad in the Hole now is nearly always made with sausages, it was originally made with any meats that needed using up. Many years ago before I went vegetarian I had an old battered Mrs Beeton and one of the recipes in there was Toad in the Hole made with liver and kidneys. As a poor undergraduate student at the time the use of offal was a much cheaper option than even the most basic of sausages, so I cooked and ate quite a bit of this. Then again this Mrs Beeton did also contain the classic "Lambs Brain in Lambs Brain Sauce" so you probably shouldn't read too much into its recommendations and recipes.
I was really wanting to turn the video off after hearing the City of Cornwall. Especially being half Cornish as well. It's a conflict though when it comes to cream teas because I'm also half Devonian but then grew up in Wessex (East part of Wessex)
@@therealsnufkin we like to think we're a country sometimes as we're so far away from everywhere else and only a small percentage of our county's border is land so technically we're an island and like to act like an independent country. That's just the way us Cornish are
The jelly inside a pork pie is not animal fat, it is added deliberately, after the rest of the pie is cooked, to help keep the meat moist. In good pies it is usually either ham or chicken stock which jellifies as it cools.
Traditional farmhouse cheddar cheese with a rind is best. Otherwise, Stilton at its best (dry, firm, slightly crumbly) is unbeatable. Apart from those, I'd go for Danish blue, Dutch Edam, French Camembert, and Italian Parmesan.
@@afcbgord1 I'd love to try the tea, but British instructions don't work for us. US cups and teaspoons are both different sizes from their UK counterparts, so the usual " one teaspoon per cup plus one" instructions don't translate.
Do you have teapots? Without a teapot, that recipe for tea won't work! Use a teabag, even though my Gran would have considered that 🍂 just floor sweepings from a tea factory. (She was very old fashioned!)
@@lesleyhawes6895 I do, but it sits unused. The trouble lies in the fact that the measurements themselves are different. In the States, a TB. is 5 grams; a cup is 207 ml (I measured). British measurements are larger.
The mushy peas you had must have been in the south or England because they’re wrong. Mushy peas are a different pea, the marrowfat pea, soaked and then cooked and mushed. No sugar and definitely no mint.
K D Death’s too good for ‘em. Only one thing goes on mushies; white pepper, or the gravy from a steak pie. That’s two things. Maybe salt if you must. 3!!! Ketchup can be allowed to stray in, as can vinegar. 5 things. But NO MINT, FFS!!!
Yes, you were definitely in the south. I’ve never heard of anything so ridiculous as to have mint in mushy peas!. Perhaps a little mint on a petit pois but not mushy peas.
Yes, like Currywurst in Germany, really just there to give to tourists. I would put Durian in Asia (many parts) and Australia's Four N Tweny brand pies in the same xategory, except that the locals love them.
Definitely Soreen Malt Loaf. Sticks to the roof of your mouth, but absolutely delicious sliced and slathered with butter. Mmmmmm, my mouth's watering at the very thought!!
Cornwall is a county, not a city in the extreme SW of England, and up until a few hundred years ago, was a Cornish speaking area, very similar to Welsh! The story of the crusts is true and often the pasty would have a smaller compartment that held a desert type filling. I have heard, but never seen personally, but they still have pasties , originally brought by Cornish miners in parts of Montana. I have actually seen and eaten the same in parts of Wisconsin, and the UP of Michigan- again from Cornish miners in the 19th century. Amazingly, we have also tried them in Pachuca, high up in the mountains of Central Mexico-same source!
Marmite is just umami flavour( meaty savory salty). It can also be used to make meaty stews meatier (I teaspoonful), and can be quite useful in vegetarian cooking as a savory flavouring. I also found out that it does much the same job as soy sauce in a stirfry (if you've run out of soy sauce). It's quite good for you, (apart from the salt) as it's packed with vitamins. I think the reason so many people try it and hate is that they use far too much the first time. On bread/toast and butter you need a piece on a knife about the size of a thumbnail and spread very thinly... It's also nice, same quantity as before, with cheese on toast.
That’s exactly how I eat my crumpets, toasted and dripping with butter! Yummy! We eat them anytime we fancy one although they are more associated with breakfast.
@@WanderingRavens You have to be careful buying pork pies. The amount of jelly in the one in the video I would not eat. To avoid most of the jelly try Melton Mobray. They are protected geographic indication. Have very little jelly compared to cheap ones. The pork is a different texture, and more flavor.
Gelatin from pigs fat however It is most important to understand healty fats and unhealthy fats without the correct amount of healthy fats you cant burn fats very well at all
Another enjoyable video! Marmite naturally divides, and is famous for that even here in the UK...hence the phrase "It's like Marmite", used about something people either love or hate, but hardly ever feel indifferent about. e.g. You could say "Donald Trump is like Marmite." etc. The pork pie you showed look like a pretty bad one. The cheaper ones can be pretty grim. Try a traditional one like a Melton Mowbray pie, or similar, instead. The sign of a good pork pie is NOT to have it half filled with meat. It should be virtually full of meat, almost to the pastry sides, with only a relatively thin space left for the jellied stock. The story about pasties is probably true. The miners would be working down the tin mines in the county of Cornwall, and the main thing was, as well as toxins, that their hands would just be generally very dirty from mining with pick axes etc. Being underground there obviously wasn't anywhere to wash their hands which is why they used the crusts as disposable "handles". Also, their wives would have filled one half of the pasty with savoury meat and veg and the other end with a sweet filling, such as stewed apple etc. That way they could eat the savoury end first and then finish with the sweet end. If you think Digestives are delicious, then try the milk or dark chocolate ones which are even better. They are called Digestives because they were first sold in Britain in the 19th century as an aid to digestion. The British meal is Toad in THE Hole btw, per the caption you first put up, not Toad in A Hole: which seems surprisingly rude even to British ears! :-) (Also, just wondering, how does an egg in a hole in bread look more like a toad than a sausage in a hole in batter?! :-) )
"Americans don't like animal fat." ????? I spent time in West Virginia and had bacon.. It was mostly white fat, with a line layer of meat running through it.
Reminds me of when Flanders and Swann did a tour of the US. Flanders said "You have lots of things that we don't have in England. Such as English muffins."
john faragher hi, dont know if its just a family thing, but when i grew up my family always called crumpets ‘pikeletts’ which i do believe are a thing, but thinner, not too sure.
Good to know. I don’t know any other way to describe a crumpet to an American though. From a texture and flavor perspective it’s the closest thing we have to a crumpet in the US. Sort of how some Britts describe an American buttermilk biscuit as a savory scone even though it’s not a scone.
@@77MrRd Pikelets are not a regional thing, unless that region includes most of England. I've seen them everywhere from Lancashire to Sussex and many places in between.
When i was a child (in Yorkshire) Yorkshire puddings were only served on a Sunday, at lunchtime, with a full roast dinner. They were also only ever served as a starter on their own with onion gravy. I've heard stories that this tradition started as a way to fill you up before the main course because the contents of the main course were much more expensive.
I'm born and bred Lancashire, but my Grandad was born in Castleford, Yorkshire and he always had his Yorkshire pudding as a starter with gravy and he passed that onto my Dad and he's passed it onto me and my siblings. And we always use to have pancakes with sugar and lemon juice after Sunday lunch, made from the left over pudding batter. Not healthy at all, but tasted damn good!
@@markrichardson3421 Wouldn't surprise me, Yorkshire is a big place, but it is broken up into tight communities that are far from other ones to be quite different in there own right.
I just wanted to say that I am enjoying the distraction in the videos that you are making while you are in quarantine. I am a nurse who works on the "front lines" of Covid-19 with ventilator patients, and we are all exhausted. This kind of distraction is really awesome! Thank you so much!
Can I just add my thanks - I hope you see this. Thank you for your dedication and service - and if I was good at distracting I'd try to post a video too...
'The digestive was first developed in 1839 by two Scottish doctors to aid digestion. The term "digestive" is derived from the belief that they had antacid properties due to the use of sodium bicarbonate when they were first developed. First manufactured in 1892, McVitie's digestive is the best-selling biscuit in the UK. ' Wikipedia
@@WanderingRavens Vegimite is not as strong tasting, you can put on twice as much before it becomes unpalatable. Mushy peas are dried Marrowfat peas that have been soaked and cooked not mashed. These days available in tins
@wesley rodgers Black pudding is one food I never adulterate. As part of a full English breakfast, yes, and I may put some HP Sauce on the sausages, but I like black pudding as it is, preferably crispy on the outside.
Crumpets toasted, slathered in butter, then spread with jam or honey are divine. The best time for me is to have them for tea, probably on a Sunday evening when you’re still stuffed from the Sunday roast! A summer dessert you should definitely try is an Eton Mess. Fresh strawberries mixed with crushed meringue and cream. If the cream happens to be clotted cream it’s doubly good.
Digestives, were originally made to aid digestion, you can have it plain, with butter, jam, or cheese. Dark Chocolate Digestives are the Rolls Royce of biscuits.
Things to try: Parkin: Yorkshire cake made with oatmeal black treacle and ginger Eccles cake: mainly a Lancashire cake Tattie Scone: it’s something you find in Scotland and is a potato scone
Crumpets are mainly a breakfast thing but also an anytime snack. Toast them and spread loads of butter on them. I like to do that and then put a little Cheddar cheese on them and then grill them (with a sprinkling of - black pepper/chilli powder/season all). Bloody lovely!
Marmite has the most honest advertising slogan ever: "You either love it or you hate it" I love Marmite personally - when there was nothing else in the pantry, I designed a food comprised of crackers, Marmite, and black pepper sprinkled on top. All of my friends agreed that it was a food fit for the Gods!
Can't stand the stuff myself; but I have to admire whoever thought of it. It's basically the waste from brewing, they turned something they once *literally* had to pay to have taken away into a saleable product. Genius.
Brett Shirley Indeed! Though I think there’s a definitive answer here. A ‘marmite’ in French is a cooking pot/cauldron (pronounced ‘mar-meet’) which is why Marmite has a picture of one on the jar. So it seems a reasonable assumptions that Marmite came first because it’s simply an adopted word, whereas ‘Vegemite’ is clearly a variant on this idea (even though Marmite is vegetarian anyway??)
Especially as Vegemite is an Australian spread. No self-respecting Aussie would touch Marmite. The only similarity is that both are made from a mixture of salt and used axle grease.
@@allenjenkins7947 But lets be honest, marmite came first and is far superior. Vegemite is a watered down PG version of the original (in a humble Brits opinion). Upon further research, marmite is basically as old as Australia is a nation, what more evidence do you need that it is superior? Vegemite is the spawn of a piss poor attempt at recreating marmite.
I moved from the Midlands to the North East of England and one of the regional specialities, and one that escaped your list was pease puddle. Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt, and spices, and often cooked with a bacon or ham joint. Wikipedia Main ingredients: Split yellow peas, water, salt, spices It is so traditional it has its own nursery rhyme “Pease Porridge Hot” (sometimes referred to as Pease Pudding Hot) is an English nursery rhyme and a popular singing game. Its oldest reference can be traced back to the 18th century, being included in Mother Goose’s Melody (1760). The song originated in England where the pease porridge (otherwise called pease pudding or pease porridge) is a very popular dish to this day. “Pease Porridge Hot” as a game How to play: Playing Pease Porridge Hot involves a lot of clapping while singing the words of the rhyme. Pease (clap hands to thighs) porridge (clap own hands together) hot (clap friend’s hands), pease (clap hands to thighs) porridge (clap own hands together) cold (clap friend’s hands), Pease (clap hands to thighs) porridge (clap own hands together) in the (clap right hands only) pot (clap own hands), nine (clap left hands only) days (clap own hands) old (clap partner’s hands).
Next time you both come to the UK I would certainly recommend trying a chip teacake. They are also known as chip butties. They are so good. Nice video by the way.
The leader around the pork in a pork pie is in fact, aspic, a kind of jelly & preservative. You cook the meat in the pie, pour the liquid through the hole in the top and let it cool, it solidifies and becomes jelly, not fat!
I managed a cheese shop for 3 years, & Stinking Bishop is ace. A lot of our regular customers admitted that they kept their Stinky Bs in the shed, or the garage, because their families didn't want the smell in their house. It's fabulous paired with a crisp dry, or aromatic sweet white wine. If you eat it with pears, its stink somehow disappears somewhat, and it's a lovely match.
Nigel Atkinson I I like to put a layer of cheese between to toast and beans to stop the toast from getting too soggy too quickly. It will get soggy eventually so you get the best of both.
I’m Canadian , most of the foods are normal here. Been eating them most of my life. That being said I was born on the east coast so maybe that’s why I know them.
Crumpets were always called Pikelets when I was little in the West Midlands but I have since found that there is a difference in that pikelets are thinner and not perfect round as they are not cooked in rings
I'm from the East midlands and always called crumpets 'pikelets' until I was in my thirties . I later found out that pikelets are in fact a thinner type of crumpet.
Dipping digestives in coffee ! Blashphamy. Also if you like clotted cream I suggest you go somewhere and get traditional afternoon tea, you will love it. It's not just tea you get scones and all sorts of cakes with it. I'm so happy about how enthusiastic you are about our food. Also road in the hole is not really a festive dish, we also have something called 'bubble and squeak' which you should look into. Love you guys.
When I was a child way back in the 1960's, crumpets were seasonal. They were only available in the autumn (fall) and were usually eaten at tea-time which was late afternoon/early evening. The main cooked meal of the day was at mid day. Tea-time were things like sandwiches, salad and crumpets sometimes. All of the changed in the 1970's as we moved to having the main meal in the evening. crumpets are now available throughout the year and can be eaten at any time, although I still tend to have them in the evening. I would recommend Warburton's crumpets as they are a bit thicker than most. I like them properly toasted and not just warmed. Its great if they have a little crunch to them. I also prefer them with a savoury topping like cheese, especially grilled cheese! You can have them with anything really, jam, honey or marmite. By the way, marmite should only be spread very thinly on toast or a crumpet. You may have over doe it when you tried it! I love it personally but it is something you either love or hate. I am fairly sure that it was produced before Vegemite, which I do not think is as good to be honest. It is pronounced "mushy peas" (as in "push"), but then I am from the North of England and a bit prejudiced! Toad in the hole is something that is eaten often and not for special occasions. It is a main dish and would be served with vegetables and gravy. Yorkshire pudding however used to be served on its own with onion gravy as a sort of starter when I was a kid rather than with roast beef which it is now more commonly served with.
As judges say, “I concur”. I would only add to your learned comments that Yorkshire Pudding (of a full-plate size) with onion gravy and meat scraps from the joint would only be served to adult male members of the family as a starter to Sunday dinner. They did all the hard physical work, and needed to be filled up, besides which, without this to take the edge off their appetites, they would scoff all the meat in the main course! Tripe and onions was also often used as an alternative starter for the men in the family.
Sounds like you didn’t have Mushy Peas, you had Minted Peas. Proper Mushy Peas are Marrowfat Peas soaked with water and baking soda, softened to mush them and then cooked with salt. Best off trying Mushy Peas in Northern England where they’re from - not London. Cornwall is a remote and rural county, not a city! You are talking about Cornish Pasties. There are lots of different flavours of pasties. Most of them are square/rectangular in shape and do not come from Cornwall.
superdave31 Im not at all. I’m merely saying that Cornish pasties are one particularly type of pastie (and I think they’re great), but elsewhere in the UK pasties tend to be square/rectangle shaped and have different flavours. Greggs pasties are OK, but I’ve certainly had better.
Also Cornwall is a county, not a city. I believe there are certain rules about whether a pastie is a Cornish pastie, or just a meat pastie - a traditional Cornish pastie must have potato, swede, beef and onion, but not carrot. Just a fun fact :)
SvenTviking original Cornish had divide in the middle as well Cornish pastie one half far as I know was normally always jam filling Bedford banger is different
The miners were mining tin and there is a tendency for arsenic to be found near tin deposits and the tin deposits in Cornwall are also sometimes found with lead. Again as a side note the worlds first working steam engines were used in the Cornish tin mines to remove water from underground as the mines had a tendency to flood.
Would just like to clarify: It is toad in THE hole, never toad in A hole. Crumpets and English muffins are very different. In a pork pie, the layer around the meat is a gelatine, not a fat. Haggis is more of a Scottish thing, not British thing. I suspect those mushy peas you had were from around London (as London has pie, mash and liquor which doesn't really happen else where in the UK) mushy peas don't contain mint and are made from a different type of pea; marrowfat peas. My understanding of digestive biscuits is that the name was a marketing thing that the biscuits were supposed to help "aid digestion" ie fibre to help you pass gas. As for the stinking Bishop, it isn't an everyday cheese. You can only get it from specialist cheese sellers.
Pork pies are really snack food or go with a 'Ploughman's Lunch' - Cheese, salad, pickle and Pork Pie. Melton Mowbray are the best ones. The 'fat' is aspic jelly, it ensures a good seal for the meat when they are cooked.
We have pork pies with brown sauce. Only proper Melton Mowbray pork pies, our local Morrison’s refused to sell the vegan pork pie alternative for a while due to Melton being the home of pork pies 😂
Theyr'e shite is what they are! Actually im from the north-east and my experience with melton mowbrays has been dry and no jelly (the best part of a pork pie), baring in mind my only experience is supermarket bought varieties. Feel free to correct me
They can only be called Melton Mowbray if they’re made within specific places in Derbyshire, Leicestershire, and Nottinghamshire, from pork raised in those places, fed on specified food, and to a defined recipe. Obviously, different bakeries will very the seasonings, and the pastry a bit, and the jelly can vary. They mostly have less jelly than other regions’ pies. And that’s how I like them - the jelly is disgusting. I remove every scrap of it.
@@whipcream345 Depending how far North-east you live, try to pay a visit to Skipton to the 'Celebrated Pork Pie Establishment' on Mill Bridge. You can buy the pork pies while they're still warm from the oven, and when the jelly is still liquified. Dee-lish!
You have had a deprived life. Call the Scottish Helpline for Haggis Deprivation and they will approve an interest free loan within three days towards your first haggis.
I love how you were overly apologetic for not liking some of our foods. We are British, we can take it on the chin. 😁😁 Nice vid by the way. Oh and Cornwall is a County, not a City. 😉😉
As someone from the midlands I'd have to recommend Branston pickle. Usually served with cheese in a sandwich known as a cheese and pickle sandwich. Its a lunch time staple that goes well with a packet of crisps. Simple and easy while been quiet essentially British, As a former nomad myself I always went absolutely crazy for it every-time I discovered in in various British food sections around the world. Though now days I don't quiet eat it as fanatically as i once did it still maintains a special place in my heart.
"Digestives" were probably named in the era when people had some extremely weird ideas about how nutrition and digestion works (which, come to think of it, is pretty much all of history, including the present day). Point of trivia: graham crackers were originally developed as a health food and promoted under principles of asceticism.
I'm a fellow British man, I recommend the next two dishes you should try are Shepherds Pie or cottage pie. It's basically minced meat either lamb or beef with vegetables mixed into the meat with mashed potato and melted cheese on top. Very delicious.
When next in UK try a scotch egg a hard boiled egg wrapped in sausage meat deep fried. Also try a pot noodle steak and kidney pie with chips and garden peas
@@WanderingRavens Don't get one from the supermarket though, they're dry and rubbish. Get one from a decent gastropub where the middle is still gooey mmm.
I reckon a good scotch egg will do their heads in, a truly good one is delicious, crisp and still warm, Mmmmm, its only 0530hrs and my stomach is rumbling.
Sadly you will only get stottie's in the north east.. For those who don't know they are a bit like, though not quite, an oven bottom muffin on steroids. Think a small loaf of bread. I've not had the ham & peas pudding one, but imagine that it's infamous because you need to be able to eat an entire day's worth of meals in one sandwich.
You need to go to East London ir Greenwich and try “Pie ‘n Mash” with “liquor” which is a green parsley sauce made with the stock they cook “jellied eels” in. Recommend “Goddards” in Greenwich.
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I usually find videos like this offensive and factually incorrect.
You're the opposite. Very balanced, fair, informed and well traveled.
While I wouldn't describe crumpet's and English muffins the same (maybe English muffin being dairy milk and crumpet's being a flake) it's interesting this is how you find it having not grown up with both
@@Lee-bv7tj Thank you for the kind words, Lee! We are so glad you enjoyed our video. Welcome to our little corner of the internet :)
Scones are pronounced depending on where you’re from. Also depending from where you grow up you put cream first or jam first.
Toad in the Hole is an evening meal served with mash potatoes and veg. Never had Stinking Bishop but know of it. Hate pork pies for the same reason you did - not everyone loves them in the UK. Crumpets are savoury and go great with Marmite! But muffins are sweet and need jam (jelly as you would say). I do enjoy your positivity and open mindedness. Hope all good for you in France.
The last time I took out my Stinking Bishop at a party the police were called
Our US relative came over to the UK and in a pub ordered Steak n Ale pie.
They served the pie and he went to the bar to ask why they didn't bring over his Ale 😂
😂😂😂
😂😂😂
?
As opposed to a Steak pie 'n' Ale
Deadddddd
Crumpets are like English muffins? Apart from both being round, they look and taste totally different.
Very different!
A crumpet is made of batter
theyre completely different!!
Crumpets are better.
Crumpetts are just better
There's an English saying, "it's like marmite, you either like it or hate it."
It's not a saying, it's an advertising slogan! And it was 'love' not 'like'.
It's clever marketing, it must be the only product where they claim in adverts "50% of Brits think our product tastes like shit".
Personally I love it.
@@musmodtos Yeah! Every time people are introduced to it they over-do it. The trick is to add it sparingly to buttered toast (or crumpets). Then it's lovely.
The equivalent in America should be Trump!
I love it. I only know two other people who do. It predates Vegemite, which is different in taste and texture, but similar.
Good Pork pies are definitely NOT surrounded in fat, don’t worry about this. There is some natural fat in the chopped meat filling, but the jelly is actually a gelatine mix (it comes as a powder and is dissolved in water) and it’s poured in through a hole in the crust after the pie has been cooked. It keeps out the air and helps preserve the pie. As a teenager, fifty years ago, I had a Christmas job at a butcher’s shop putting this into freshly baked pies. The smell in the bakery was delicious.
Pretty sure the layer in the pork pie is like a gelatine aspic (jellied stock) not fatty at all.
Correct. The jelly is formed from stock containing gelatin, and gelatin is derived from collagen, which is a protein
Glad I didn't need to comment
True.
Its basically savory jelly, not any fat. The pastry is hot water style, an unusual way to make pastry.
Absolutely! It's made out of bones and connective tissue. So much better than fat! OK, no - it's horrible. Heat the pie up and it turns into a thing sort-of gravy, which is much nicer. And don't forget the pastry is a hot-water type made with lard. Yum!
The "fat" in a pork pie is actually stock, either ham or chicken, which jellifies when it is cold. Your taste buds must be really bad if you thought it was animal fat.
Old fashioned pork pies it used to be fat that came out of the pork because they used cheap/nastier parts of the pig. Could be wrong but this is what I’ve been told
Charles Orekhova The reason it ‘jellifies” is because of the fat in the stock.
@@miagoodyer5611 pork pies were made from the meat scrapped off the bones, and stock made from the bones. The jelly is a mixture of fat & bone marrow,
Im British and bsolutely hate the jelly on a pork pie.. same reason as why I won't eat corned beef anymore 🙅♀️
The jelly is made from pork/chicken stock and gelatin (jelly, geddit?). It may once have been a layer of fat, but not since I was born. I hate yhe jelly, a texture thing, and remove it. Avoid supermarket pork pies (and sausage rolls). Exceptions: Marks & Spencer or Waitrose. Even then, only get the premium ones. Or got to a high quality butcher (free range and/or organic meat) that makes their own. Pork pies are always eaten cold. Sausage rolls can be hot or cold. Both are already cooked when you buy them.
Toad in the hole is most definitely not a breakfast dish. It is a dinner dish (evening meal) usually with veg and gravy
and well bangin'
The evening meals called tea, not dinner.
@@stretfordender11 the two are interchangable, depending on where you live. What does it matter
@@TheTorchwoodHeroes They were asking what the evening meal was called in a different video. I wanted to show them the difference in areas.
@@stretfordender11 There posh then, bet they have Lunch! OHH!:-)
Quick message/clarification from my wife:
I grew up in Cornwall, and must admit I laughed hearing it called the "City of Cornwall", it's a County rather than a city, and is a rural backwater inhabited by the English equivalent of America's "rednecks". In fact, few settlements in Cornwall are larger than villages. The origin story about the pasty is absolutely true - Cornwall is traditionally a mining area, where tin, China Clay, and granite are mined, and there's a very large concentration of arsenic in the soil. The traditional pasty contained steak, turnip, swede, and a few other vegetables I'm forgetting, but as for "pasty recipes", it's one of those things where if you try to vary things, Cornish people will be outraged with you for making an "improper" pasty! However, if you make a 'proper' one, whether or not you enjoy it, the people around you will complain about the smell.
City of Cornwall not far from the city of Devon.
well bitched!!
Lol
Yes, it's in Poldarkshire.
Some people are taking the Mickey here! Cornwall is actually a county, not a city, located in the far southwest of England.
@@rodnelson2651 ya don't say.
“Americans don’t really like their animal fat”
That’s the funniest line I’ve heard in many a year!
Exactly. The world capital of saturated fat and trans fat 😂
Yeah, but as far as I'm aware that stuff isn't fat, but rather jelly/jello? Well, that's what I always thought it was anyway.
@@white-dragon4424Correct, it's called aspic, made with the meat stock.
WTF?!
I live in America and we never ate fat.
The majority of people in the U.K. have never eaten Stinking Bishop cheese.
Sadly I have travelled with this in a car on a very hot day from Tebay in the lakes, all the way to Dunoon in Scotland. TH3e car stank for days afterwards.
@@grizzlybear3809 I hope it was worth it.
It does smell vile, but it’s very tasty.
There's a really disgusting scenario involving the church that could fit perfectly with Eating Stinking Bishop Cheese 😂 sorry no offence intended but I couldn't help myself.
Arthur 242630 🤣😄😂🤣😂🤣😄🤣😂
Also if you want to make a perfect Yorkshire pudding:
Get an equal amount of egg, flour and milk(I usually have a cup of each to make 12), a pinch of salt and oil.
1.preheat oven to 200 degrees
2.get a tray with dimples in (the kind you use when making cupcakes) in each dimple 2/3 fill them with oil then stick them in the oven for 10mins while you do the next step. This heats up the oil.
3.get a measuring jug put the flour and egg in and whisk well (hand whisk is fine)
4.pour milk in slowly while mixing and add salt
5.pour mixture into the dimple tray then put back in the oven for about 10mins or until they are golden brown.
If you are going to eat them by themselves at least put gravy on them. Mmmmmmmm so good
"I always assumed that clotted cream was something you read about in old books and nobody ate anymore"
If you hear a knock on the door one morning and there's a lot of people in the street looking angry, it'll be the whole of Devon coming to set you right.
Canicula yes I found this comment rather naive too.
@@underwaterlaser1687 No I didn't find it naive, i was just making a joke. I mean they have come here to inform themselves about such things, so you can't blame them for lack of effort in educating themselves.
Canicula Led by Bill Brewer, Jan Stewer, Peter Gurney, Peter Davy, Dan’l Widden, Harry Hawk, and Uncle Tom Cobbley and all.
There are A LOT of things we take for granted, that some people have Never heard of, let alone seen/tried.
The premium brand is Roddas - and it's Cornish. They've been making it since 1890
The city of Cornwall? Twinned with the village of Texas.
kinesis28 howlinggggggg 😂
I like these two. Just because there from Seattle so can get away with being nearly Canadian. Which helps a lot
City of Cornwall ! Oh how I laughed and laughed !
...It’s all about combining different textures in your mouth. Like that you don’t get bored with what is in your plate!
Well,Brits are no better at geography of other countries!
crumpets and English muffins are two totally different things
W don't have English muffins in England
@@ray-wm7yd yes we do but they're just called muffins...
Fair play, just by pure luck, he worked out exactly the best way to eat them. Chance in a million.
@@ray-wm7yd Sure we do. And they're yummy
There are no English muffins in the us as they were created in the us (Wisconsin I think but I am not sure) the baker wanting to create a closed crumpet, so they are related.
Every time they say “toad in a hole” 😂 It’s toad in THE hole
or shite for short
And its a quick dinner food. Saus-y toad spuds n veg with gravy
You tell’m.
Vegimite is Australian, developed during the first world war as exports of marmite from the UK stopped. it is a poor imitation
Doesn't really matter, garbage, BOTH of them. lol
Tim Mason entitled to your view I was a marmite baby, toasted marmite soldier’s all the way
Vegimite tastes like bovril
I'm a British ex-pat living in NSW... marmite and veggimite have a similar history... marmite came first... but they are different... I'm happy with either.
@@trevorhayward467 Bovril is nice in boiling water as a drink.
Toad in the hole - ‘festive’ ?? Aww, bless. It’s just a supper dish.
Supper ?? I’m guessing you’re either posh southern or both, we have it for tea. Supper is a snack like cornflakes, biscuits ect..
Can’t beat Aunt Bessies with mash as a quick dinner out of the freezer
No it isn't.
Toad in the hole is just a dinner for any day of the week, usually served with some sort of potatos and vegetables (much like a roast dinner) I'm southern but my dad's northern so I was introduced to the concept of supper as a kid which is a late evening snack/meal.. cereal, crumpets, cheese & crackers etc. I loved supper!😅
Hayley Wood Ye man! 😉
Toad in the hole is an evening meal dish. It's definitely a comfort food
Oh yes. With spuds and thick gravy!
1701spacecadet always had it with onion gravy love it in the winter.
The thing with Marmite as with Stinking Bishop you have to use it in moderation, Americans always use about ten helpings worth of Marmite you only have to use a tiny amount on buttered toast or you blow your tastebuds.
For one whole slice of toast, the correct amount of Marmite is about the size of a large pea. It should be almost invisible when spread . It's not too overpowering like that.
@@alasdairfinlayson Rubbish, who are you to say what 'the correct amount is'...put whatever you want on. I use probably 2 tablespoons on a slice of toast. What an idiotic comment.
Marmite is awesome, just don't use it like it's nutella,
whenever I see someone on youtube try Marmite, they put a great glob of it on the toast, enough for 20 slices of toast, no wonder it tastes bad,
you wouldn't put a whole cup of salt on your french fries!
This! you want the tiniest amount for it to be good
Agree. I put a tiny amount on and spread it thinly as possible. So you get just a hint of taste.
Marmite is definitely the worst food I've ever tasted.
Made the mistake of spreading it to thick when I was a kid , tried it again spread thinly over 20 years later and now I love the stuff
Oh dear, I definitely spread it too thick
Toad in the hole is definitely not a breakfast dish 😂 you’d normally have it for dinner or tea any day you want.
It's a scone until you eat it then it's scone
It certainly is. 😆😆
Hahahaha. Marvelous bun.
It's probably worth mentioning that, whilst Toad in the Hole now is nearly always made with sausages, it was originally made with any meats that needed using up. Many years ago before I went vegetarian I had an old battered Mrs Beeton and one of the recipes in there was Toad in the Hole made with liver and kidneys. As a poor undergraduate student at the time the use of offal was a much cheaper option than even the most basic of sausages, so I cooked and ate quite a bit of this.
Then again this Mrs Beeton did also contain the classic "Lambs Brain in Lambs Brain Sauce" so you probably shouldn't read too much into its recommendations and recipes.
"The city of Cornwall" ( HUGE FACE PALM)
I was really wanting to turn the video off after hearing the City of Cornwall. Especially being half Cornish as well. It's a conflict though when it comes to cream teas because I'm also half Devonian but then grew up in Wessex (East part of Wessex)
Cornwall's a country !! ✊
@@therealsnufkin we like to think we're a country sometimes as we're so far away from everywhere else and only a small percentage of our county's border is land so technically we're an island and like to act like an independent country. That's just the way us Cornish are
@@georgecampbellvideos3517 If you are half cornish and half Devonian how do you make a cream tea? Do you go jam then cream or cream first then jam?
@@therealsnufkin don't you mean County?
Every negative thing said about the pork pies was factually incorrect.
It's their point-of-view, not ours.
just like Marmite, some love it and others hate it.
The jelly inside a pork pie is not animal fat, it is added deliberately, after the rest of the pie is cooked, to help keep the meat moist. In good pies it is usually either ham or chicken stock which jellifies as it cools.
Sounds as though they tried a supermarket pork pie, not a good butcher’s pork pie, which can be a thing of beauty.
@@timmason7430 marmite is lovely and lots of vitamin B12 which is good for you.
It may have B12 in it but, It's not for me. I don't(like half the nation) like it.
Stay safe, babe.
Mature cheddar is the go to cheese for most cheese loving Brits.
I prefer Extra Mature
@@georgecampbellvideos3517 my man
Traditional farmhouse cheddar cheese with a rind is best. Otherwise, Stilton at its best (dry, firm, slightly crumbly) is unbeatable. Apart from those, I'd go for Danish blue, Dutch Edam, French Camembert, and Italian Parmesan.
@@partridge9698 one of my favourite cheeses is Exmoor Blue. Sadly it's quite hard to find
You don’t know me!
American here. I absolutely love Marmite.
Well done, sir! A British passport is on its way :)
Try a crumpet with butter and Marmite, washed down with a cup of tea (with milk) on a winters afternoon
@@afcbgord1 I'd love to try the tea, but British instructions don't work for us. US cups and teaspoons are both different sizes from their UK counterparts, so the usual " one teaspoon per cup plus one" instructions don't translate.
Do you have teapots? Without a teapot, that recipe for tea won't work! Use a teabag, even though my Gran would have considered that 🍂 just floor sweepings from a tea factory. (She was very old fashioned!)
@@lesleyhawes6895 I do, but it sits unused. The trouble lies in the fact that the measurements themselves are different. In the States, a TB. is 5 grams; a cup is 207 ml (I measured). British measurements are larger.
The mushy peas you had must have been in the south or England because they’re wrong. Mushy peas are a different pea, the marrowfat pea, soaked and then cooked and mushed. No sugar and definitely no mint.
Absolutely!
Same in the South mate! Though some bstards put mint in 🤢.
K D Death’s too good for ‘em. Only one thing goes on mushies; white pepper, or the gravy from a steak pie. That’s two things. Maybe salt if you must. 3!!! Ketchup can be allowed to stray in, as can vinegar. 5 things. But NO MINT, FFS!!!
Came here looking for this reply. Crushed, minted peas are nice but not with fish n chips. Gotta be proper mushy peas with that.
Yes, you were definitely in the south. I’ve never heard of anything so ridiculous as to have mint in mushy peas!. Perhaps a little mint on a petit pois but not mushy peas.
Stinking Bishop is a food we make for fun to give to tourist :D
Yes, like Currywurst in Germany, really just there to give to tourists. I would put Durian in Asia (many parts) and Australia's Four N Tweny brand pies in the same xategory, except that the locals love them.
I recommend that you try Soreen Malt Loaf with plenty of butter, and also potato cakes - but not at the same time!
Definitely Soreen Malt Loaf. Sticks to the roof of your mouth, but absolutely delicious sliced and slathered with butter. Mmmmmm, my mouth's watering at the very thought!!
I agree
Soreen with peanut butter,lovely,sticks to your ribs..
Soreen is . . . . there are no words to describe its awfulness!
Selkirk Bannock slathered with butter... :o)
Clotted cream is one of the few substances that actually makes me think there may be a god.
Digestive biscuits came from Scotland and were intended to aid digestion.
Invented by Jamie Laing's ancestor ( Jamie currently on Strictly).
But don't actually aid digestion
Marmite, you either love it or hate it.
A person or item can be described as Marmite too when it is also loved/hated in equal measure.
Respect to u guys for giving our stuff a go and learning about our everyday, love it
Cornwall is a county, not a city in the extreme SW of England, and up until a few hundred years ago, was a Cornish speaking area, very similar to Welsh! The story of the crusts is true and often the pasty would have a smaller compartment that held a desert type filling. I have heard, but never seen personally, but they still have pasties , originally brought by Cornish miners in parts of Montana. I have actually seen and eaten the same in parts of Wisconsin, and the UP of Michigan- again from Cornish miners in the 19th century. Amazingly, we have also tried them in Pachuca, high up in the mountains of Central Mexico-same source!
Marmite is just umami flavour( meaty savory salty). It can also be used to make meaty stews meatier (I teaspoonful), and can be quite useful in vegetarian cooking as a savory flavouring. I also found out that it does much the same job as soy sauce in a stirfry (if you've run out of soy sauce). It's quite good for you, (apart from the salt) as it's packed with vitamins. I think the reason so many people try it and hate is that they use far too much the first time. On bread/toast and butter you need a piece on a knife about the size of a thumbnail and spread very thinly... It's also nice, same quantity as before, with cheese on toast.
Thanks for telling me....I think I can find it here in San Francisco...so I'll try it (minutely) on an "English Muffin! " but with butter this time...
That’s exactly how I eat my crumpets, toasted and dripping with butter! Yummy! We eat them anytime we fancy one although they are more associated with breakfast.
There is a variant called a pikelet, which is thinner but otherwise similar: I prefer them, as the crunch/stodge ratio is higher.
marc wilson I’ve not seen them, I’ll keep my eyes open and give them a try!
I like mine drowning butter
Breakfast, never. Tea and crumpets (loads of butter) at tea time. Jam or honey topping optional
The jelly in the pork pie is aspic, not fat. It's mostly flavoured gelatin x
Oh! We had heard otherwise. Thank you for setting us straight! x
The jelly is VITAL! A Melton Mowbray pork pie (and I ride 40 miles to MM, just to buy pork pies) always has salty jelly.
@@SvenTviking Totally agree. The aspic is the best bit - so my Grandad always used to say. Yum.
@@WanderingRavens You have to be careful buying pork pies. The amount of jelly in the one in the video I would not eat. To avoid most of the jelly try Melton Mobray. They are protected geographic indication. Have very little jelly compared to cheap ones. The pork is a different texture, and more flavor.
Gelatin from pigs fat however It is most important to understand healty fats and unhealthy fats without the correct amount of healthy fats you cant burn fats very well at all
Another enjoyable video! Marmite naturally divides, and is famous for that even here in the UK...hence the phrase "It's like Marmite", used about something people either love or hate, but hardly ever feel indifferent about. e.g. You could say "Donald Trump is like Marmite." etc.
The pork pie you showed look like a pretty bad one. The cheaper ones can be pretty grim. Try a traditional one like a Melton Mowbray pie, or similar, instead. The sign of a good pork pie is NOT to have it half filled with meat. It should be virtually full of meat, almost to the pastry sides, with only a relatively thin space left for the jellied stock.
The story about pasties is probably true. The miners would be working down the tin mines in the county of Cornwall, and the main thing was, as well as toxins, that their hands would just be generally very dirty from mining with pick axes etc. Being underground there obviously wasn't anywhere to wash their hands which is why they used the crusts as disposable "handles". Also, their wives would have filled one half of the pasty with savoury meat and veg and the other end with a sweet filling, such as stewed apple etc. That way they could eat the savoury end first and then finish with the sweet end.
If you think Digestives are delicious, then try the milk or dark chocolate ones which are even better. They are called Digestives because they were first sold in Britain in the 19th century as an aid to digestion.
The British meal is Toad in THE Hole btw, per the caption you first put up, not Toad in A Hole: which seems surprisingly rude even to British ears! :-) (Also, just wondering, how does an egg in a hole in bread look more like a toad than a sausage in a hole in batter?! :-) )
"Americans don't like animal fat." ????? I spent time in West Virginia and had bacon.. It was mostly white fat, with a line layer of meat running through it.
I from West Virginia and when they were talking about Americans not eating fat I was thinking (you need to see more of USA)
I remember the days of bread and dripping in the UK, the brown meat juice stirred in with the beef fat and sprinkled with salt.
These two are from the Seattle area, as am I. For us, this is entirely true: fat is abhorrent to most locals.
@@adiuntesserande6893 Time to emigrate!
They're foo - foo millennials from the big city, so they think everyone is a vegan.
Muffins and crumpets are two different things lol
And pikelets are something else again..
Reminds me of when Flanders and Swann did a tour of the US. Flanders said "You have lots of things that we don't have in England. Such as English muffins."
Crumpets and muffins are two different things. In the UK we have both.
crumpets are made from a batter on a griddle, muffins are a dough baked on the oven bottom
john faragher hi, dont know if its just a family thing, but when i grew up my family always called crumpets ‘pikeletts’ which i do believe are a thing, but thinner, not too sure.
Devon Steve we always called crumpets pikelets in Yorkshire when I was young, but now pikelets are thinner and more pancake like.
Good to know. I don’t know any other way to describe a crumpet to an American though. From a texture and flavor perspective it’s the closest thing we have to a crumpet in the US. Sort of how some Britts describe an American buttermilk biscuit as a savory scone even though it’s not a scone.
@@77MrRd Pikelets are not a regional thing, unless that region includes most of England.
I've seen them everywhere from Lancashire to Sussex and many places in between.
The best time to eat a crumpet is as soon as you get home from the shop! 😁
When i was a child (in Yorkshire) Yorkshire puddings were only served on a Sunday, at lunchtime, with a full roast dinner. They were also only ever served as a starter on their own with onion gravy. I've heard stories that this tradition started as a way to fill you up before the main course because the contents of the main course were much more expensive.
I'm born and bred Lancashire, but my Grandad was born in Castleford, Yorkshire and he always had his Yorkshire pudding as a starter with gravy and he passed that onto my Dad and he's passed it onto me and my siblings. And we always use to have pancakes with sugar and lemon juice after Sunday lunch, made from the left over pudding batter. Not healthy at all, but tasted damn good!
@@jazzyb4656 my grandad was from Brotherton, not far from Castleford. Wonder if that's where it originates.
@@markrichardson3421 Wouldn't surprise me, Yorkshire is a big place, but it is broken up into tight communities that are far from other ones to be quite different in there own right.
My mother grew up in Skegness, Lincolnshire. She grew up having Yorkshire puds as a dessert with golden syrup.
@@AbsoluteMiniacGena sounds quite good that does!
I just wanted to say that I am enjoying the distraction in the videos that you are making while you are in quarantine. I am a nurse who works on the "front lines" of Covid-19 with ventilator patients, and we are all exhausted. This kind of distraction is really awesome! Thank you so much!
Respect to you !! You are all doing a wonderful job. Stay safe. You are a true Angel X
Can I just add my thanks - I hope you see this. Thank you for your dedication and service - and if I was good at distracting I'd try to post a video too...
@@markphipps5367 Thank you! I did see your gracious post.
Best wishes to you and all the frontline staff.
@@dangermouse9348 Thank you!
Also, you don't dip your digestives into your tea - you dunk them - it's an art
Good to know! We'll practice :D
if you crunch digestives and mix them with melted butter they make a great base for cheesecake.
Chocolate digestive are heaven,I prefer dark chocolate to mike chocolate ones,coated with chocolate on one side.
'The digestive was first developed in 1839 by two Scottish doctors to aid digestion. The term "digestive" is derived from the belief that they had antacid properties due to the use of sodium bicarbonate when they were first developed. First manufactured in 1892, McVitie's digestive is the best-selling biscuit in the UK. ' Wikipedia
@@stephenhodgson3506 Gorgeous. Mixed with ginger snaps is fab too!
Surely, Tikka Masala has to be on a UK favourite food menu ?
Marmite came first being made in Staffordshire 1902, vegemite was made in 1922 Melbourne Australia
Do they taste different? I've (Eric) have never had vegemite.
@@WanderingRavens Vegimite is not as strong tasting, you can put on twice as much before it becomes unpalatable. Mushy peas are dried Marrowfat peas that have been soaked and cooked not mashed. These days available in tins
Wandering Ravens vegimite is more strong in flavour, marmite is milder. but both salty
Marmite made in Burton upon Trent from a by-product of the brewing industry
Vegemite is nasty.
Very disappointed, as Marmite is nectar of the Gods.
digestives can also be made into the base of a homemade cheesecake.
Black pudding / blood pudding (usually pig) delicious with colmans mustard.
@wesley rodgers Black pudding is one food I never adulterate. As part of a full English breakfast, yes, and I may put some HP Sauce on the sausages, but I like black pudding as it is, preferably crispy on the outside.
HP is brilliant on black pudding , mmmmm
I prefer black pudding as is, but as part of a full English, I always want HP on the sausages.
Only woke Londoners call it 'blood pudding'
@@Kraken54321 😂😂😂👍
Crumpets toasted, slathered in butter, then spread with jam or honey are divine. The best time for me is to have them for tea, probably on a Sunday evening when you’re still stuffed from the Sunday roast! A summer dessert you should definitely try is an Eton Mess. Fresh strawberries mixed with crushed meringue and cream. If the cream happens to be clotted cream it’s doubly good.
I put Marmite on my Crumpets. Have that.
Same
Blehhhe!!!!! perfect way to RUIN crumpets.
Who wouldn't? Marmite toasted cheese is something I've become addicted to recently.
@@1346crecy with cheese!?!? Never heard of that one!
@@aim3eok Make the toast. Spread the marmite over the toast lightly and sprinkle the cheese over the top and toast. No butter though.
Digestives, were originally made to aid digestion, you can have it plain, with butter, jam, or cheese. Dark Chocolate Digestives are the Rolls Royce of biscuits.
I assume you have forgotten about dark chocolate hob-nobs....the actual king of the biscuit world
@@chappers-eh2ms hobnobs do not dunk very well, as they have more sugar.
Mmmm Brie on Digestives is sooooo good!
Things to try:
Parkin: Yorkshire cake made with oatmeal black treacle and ginger
Eccles cake: mainly a Lancashire cake
Tattie Scone: it’s something you find in Scotland and is a potato scone
Thank you for the recommendations!
Warm Eccles cake with single cream....
Chorley cakes also very good with butter.
Mmmmm Eccles cakes... if you come down to Sussex the the Ringmer village bakery (near Lewes/Brighton) has some of the best Eccles in the country
Don't forget lardy cake!
Crumpets. you did the right thing. Toasted and lathered in butter. (optionally, add jam..or Jelly to you)
I was brought up on Bread and Dripping. You're going to hate it! 😁
Oh bread dripping is soooooo nice
Mother used to get so annoyed because we'd dig "gravy mines" rather than just taking the dropping from the top.
Oh yes, lovely xxxx I’d forgotten about bread and dripping.
Nah rendered goose fat fry bread to toast it lightly then do eggy bread or french toast. Heavy in calories and taste.
You haven't lived until you've tried clotted cream fudge. You'd spit out regular fudge after you've tried the clotted stuff.
if it's not a Melton Mowbray pork pie just don't bother
Crumpets are mainly a breakfast thing but also an anytime snack. Toast them and spread loads of butter on them. I like to do that and then put a little Cheddar cheese on them and then grill them (with a sprinkling of - black pepper/chilli powder/season all). Bloody lovely!
The city of Cornwall....bless them. 😂😂😂
Marmite has the most honest advertising slogan ever: "You either love it or you hate it"
I love Marmite personally - when there was nothing else in the pantry, I designed a food comprised of crackers, Marmite, and black pepper sprinkled on top.
All of my friends agreed that it was a food fit for the Gods!
Mai Nem that sounds like he’ll on esrth
Can't stand the stuff myself; but I have to admire whoever thought of it. It's basically the waste from brewing, they turned something they once *literally* had to pay to have taken away into a saleable product. Genius.
Opening up with the Marmite vs Vegemite AND Scones vs Scones debates straight off the bat 😂
Brett Shirley Indeed! Though I think there’s a definitive answer here. A ‘marmite’ in French is a cooking pot/cauldron (pronounced ‘mar-meet’) which is why Marmite has a picture of one on the jar. So it seems a reasonable assumptions that Marmite came first because it’s simply an adopted word, whereas ‘Vegemite’ is clearly a variant on this idea (even though Marmite is vegetarian anyway??)
Especially as Vegemite is an Australian spread. No self-respecting Aussie would touch Marmite. The only similarity is that both are made from a mixture of salt and used axle grease.
@@allenjenkins7947 But lets be honest, marmite came first and is far superior. Vegemite is a watered down PG version of the original (in a humble Brits opinion).
Upon further research, marmite is basically as old as Australia is a nation, what more evidence do you need that it is superior? Vegemite is the spawn of a piss poor attempt at recreating marmite.
I moved from the Midlands to the North East of England and one of the regional specialities, and one that escaped your list was pease puddle.
Pease pudding, also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt, and spices, and often cooked with a bacon or ham joint. Wikipedia
Main ingredients: Split yellow peas, water, salt, spices
It is so traditional it has its own nursery rhyme
“Pease Porridge Hot” (sometimes referred to as Pease Pudding Hot) is an English nursery rhyme and a popular singing game.
Its oldest reference can be traced back to the 18th century, being included in Mother Goose’s Melody (1760).
The song originated in England where the pease porridge (otherwise called pease pudding or pease porridge) is a very popular dish to this day.
“Pease Porridge Hot” as a game
How to play:
Playing Pease Porridge Hot involves a lot of clapping while singing the words of the rhyme.
Pease (clap hands to thighs) porridge (clap own hands together) hot (clap friend’s hands),
pease (clap hands to thighs) porridge (clap own hands together) cold (clap friend’s hands),
Pease (clap hands to thighs) porridge (clap own hands together) in the (clap right hands only) pot (clap own hands),
nine (clap left hands only) days (clap own hands) old (clap partner’s hands).
"The city of Cornwall" ... awwwww....bless
You guys should definitely try "bubble and squeak" it's amazing!!!
Oh yes ,that's right
Hi, if your not vegetarian, add some chopped bacon to the mix, for more depth of flavour, a little sage and onion as well.
@@devonsteve2347 tiny bit of basil
Some people suggest using left over roast spuds . I never knew that "left over" roast spuds existed!
@@mugofbrown6234 that sounds like some sort of heresy! Who leaves roasties?! How?!
Next time you both come to the UK I would certainly recommend trying a chip teacake. They are also known as chip butties. They are so good. Nice video by the way.
... a Wigan Kebab.... the finest of haute cuisine....
I'm so confused! You eat chips in a teacake? Like a teacake with raisins and saltanas etc? 😂
@@carablackburn1506 No it has to be plain teacake or barm or roll, which ever turm you prefer.
@@Riz_ oh! I've never heard that term before, must be regional! 😂 I was picturing like sweet teacakes with chips, thanks for clarifying! 😋
@@carablackburn1506 You are very welcome. It's simple but amazing comfort food and I would recommend it to everyone.
The leader around the pork in a pork pie is in fact, aspic, a kind of jelly & preservative. You cook the meat in the pie, pour the liquid through the hole in the top and let it cool, it solidifies and becomes jelly, not fat!
I managed a cheese shop for 3 years, & Stinking Bishop is ace. A lot of our regular customers admitted that they kept their Stinky Bs in the shed, or the garage, because their families didn't want the smell in their house. It's fabulous paired with a crisp dry, or aromatic sweet white wine. If you eat it with pears, its stink somehow disappears somewhat, and it's a lovely match.
I think I once heard that Americans have never had baked beans on toast...it's the best, quick and tasty...sprinkle cheese for a different spin.
Nigel Atkinson I
I like to put a layer of cheese between to toast and beans to stop the toast from getting too soggy too quickly. It will get soggy eventually so you get the best of both.
Or add a little Worcestershire sauce to liven up your beans on toast.
Bit controversial here but add mushrooms in with the beans and it's the best thing ever!
And add a splash of brown sauce!
Spread Marmite on the toast then add the beans. Then add cheddar cheese. Then eat it and wish you'd made twice as much of it in the first place.
I’m Canadian , most of the foods are normal here. Been eating them most of my life.
That being said I was born on the east coast so maybe that’s why I know them.
Must be. I live in BC and lived in the prairies beforehand for most of my life. I never heard of half of these.
And they were easily availabel in BC as well = particuilarly Canadian Superstore!
Crumpets were always called Pikelets when I was little in the West Midlands but I have since found that there is a difference in that pikelets are thinner and not perfect round as they are not cooked in rings
I was born and brought up in Coventry and we always called them pikelets.
Toad in the hole is an ANY TIME YOU WANT IT food, great with mash, and onion gravy.
Digestives have oats and are often made with wholewheat flour, this means they are high in fibre which is great for your digestive system.
There are no oats in digetives trust me i work in the factory that makes them
But they were invented to stop farting hence the name digestive :-)
steve lowen I think he’s confusing them with hobnobs 😂
no oats. High fibre wheat biscuit.... hence the logo... wheatsheaf .... fibre = digestion
very surprised they didn’t discover chocolate coated digestives - we’d never hear the end of it
I'm from the East midlands and always called crumpets 'pikelets' until I was in my thirties . I later found out that pikelets are in fact a thinner type of crumpet.
peter holmes I’m from the West Midlands and exact same here Peter.
I live in Cheshire never heard of a pikelet but fun fact all the same thank you
peter holmes still call them pikelets
I'm from Bristol...yes, pikelets.
@@Rob-fs8vq I always thought Pikelets were baby liverpudlians.....
Dipping digestives in coffee ! Blashphamy. Also if you like clotted cream I suggest you go somewhere and get traditional afternoon tea, you will love it. It's not just tea you get scones and all sorts of cakes with it. I'm so happy about how enthusiastic you are about our food. Also road in the hole is not really a festive dish, we also have something called 'bubble and squeak' which you should look into. Love you guys.
Haggis is absolutely delicious. So glad that other people can appreciate it.
Couldn't get enough of it!
Cack
Did you have it with the appropriate ‘neeps and tatties’?
@@keithfield5169 Yes!
Made out of lungs, disgusting .
When I was a child way back in the 1960's, crumpets were seasonal. They were only available in the autumn (fall) and were usually eaten at tea-time which was late afternoon/early evening. The main cooked meal of the day was at mid day. Tea-time were things like sandwiches, salad and crumpets sometimes. All of the changed in the 1970's as we moved to having the main meal in the evening. crumpets are now available throughout the year and can be eaten at any time, although I still tend to have them in the evening. I would recommend Warburton's crumpets as they are a bit thicker than most. I like them properly toasted and not just warmed. Its great if they have a little crunch to them. I also prefer them with a savoury topping like cheese, especially grilled cheese! You can have them with anything really, jam, honey or marmite. By the way, marmite should only be spread very thinly on toast or a crumpet. You may have over doe it when you tried it! I love it personally but it is something you either love or hate. I am fairly sure that it was produced before Vegemite, which I do not think is as good to be honest. It is pronounced "mushy peas" (as in "push"), but then I am from the North of England and a bit prejudiced! Toad in the hole is something that is eaten often and not for special occasions. It is a main dish and would be served with vegetables and gravy. Yorkshire pudding however used to be served on its own with onion gravy as a sort of starter when I was a kid rather than with roast beef which it is now more commonly served with.
As judges say, “I concur”. I would only add to your learned comments that Yorkshire Pudding (of a full-plate size) with onion gravy and meat scraps from the joint would only be served to adult male members of the family as a starter to Sunday dinner. They did all the hard physical work, and needed to be filled up, besides which, without this to take the edge off their appetites, they would scoff all the meat in the main course! Tripe and onions was also often used as an alternative starter for the men in the family.
@@allenwilliams1306 Yes! And I also recall something about the division on meat from a chicken! My how things have changed!
So long as it has gravy Toad-in-the-hole should be eaten for every meal
Just make sure it is proper gravy made from thickened meat stock and not the American Gravy which is (usually) pork in white sauce.
@@jazmo6662 instead of gravy,try toad in the hole with blackberry vinager.Delicious.
@@jacksmith534 I can't think of anything more gross!!! I can't stand vinegar of any kind, bleugh!!! horrible stuff!
Fun fact: haggis can have a dramatic and startling effect on a dog's exhaust system.
I speak from unforgettable experience.
As a Scot I thank you for your very positive review of haggis.
East Anglian here and I love haggis as well. Tried it in Glasgow, now its an essential part of a cooked breakfast. Full Scottish>Full English
Sounds like you didn’t have Mushy Peas, you had Minted Peas. Proper Mushy Peas are Marrowfat Peas soaked with water and baking soda, softened to mush them and then cooked with salt. Best off trying Mushy Peas in Northern England where they’re from - not London.
Cornwall is a remote and rural county, not a city! You are talking about Cornish Pasties. There are lots of different flavours of pasties. Most of them are square/rectangular in shape and do not come from Cornwall.
got to have vinegar on mushy peas
Alan Ridley and scraps
You are referring to some where like greggs im assuming. Well Greggs 'pasties' are an insult to cornish pasties!
superdave31 *insert Jethro joke here*
superdave31 Im not at all. I’m merely saying that Cornish pasties are one particularly type of pastie (and I think they’re great), but elsewhere in the UK pasties tend to be square/rectangle shaped and have different flavours. Greggs pasties are OK, but I’ve certainly had better.
Pastie story is true, sometimes they were creased halfway along so you could have the meat one side, and then sweet on the other like apple
Thank you for letting us know!
Also Cornwall is a county, not a city.
I believe there are certain rules about whether a pastie is a Cornish pastie, or just a meat pastie - a traditional Cornish pastie must have potato, swede, beef and onion, but not carrot. Just a fun fact :)
The half and half is a “Bedfordshire Clanger”. Half fruit, half bacon & potato.
SvenTviking original Cornish had divide in the middle as well Cornish pastie one half far as I know was normally always jam filling Bedford banger is different
The miners were mining tin and there is a tendency for arsenic to be found near tin deposits and the tin deposits in Cornwall are also sometimes found with lead. Again as a side note the worlds first working steam engines were used in the Cornish tin mines to remove water from underground as the mines had a tendency to flood.
Would just like to clarify:
It is toad in THE hole, never toad in A hole.
Crumpets and English muffins are very different.
In a pork pie, the layer around the meat is a gelatine, not a fat.
Haggis is more of a Scottish thing, not British thing.
I suspect those mushy peas you had were from around London (as London has pie, mash and liquor which doesn't really happen else where in the UK) mushy peas don't contain mint and are made from a different type of pea; marrowfat peas.
My understanding of digestive biscuits is that the name was a marketing thing that the biscuits were supposed to help "aid digestion" ie fibre to help you pass gas.
As for the stinking Bishop, it isn't an everyday cheese. You can only get it from specialist cheese sellers.
the one and only time i had grits. the only question i had burning in my head was WHY?
michael adams. Grits sound as bad as they taste.
THEY ARE!!!
Pork pies are really snack food or go with a 'Ploughman's Lunch' - Cheese, salad, pickle and Pork Pie. Melton Mowbray are the best ones. The 'fat' is aspic jelly, it ensures a good seal for the meat when they are cooked.
Ploughman's lunch - with or without manure?
Pork pie can also be eaten with English mustard as well as cheese and pickle (not dill pickle).
We have pork pies with brown sauce. Only proper Melton Mowbray pork pies, our local Morrison’s refused to sell the vegan pork pie alternative for a while due to Melton being the home of pork pies 😂
Try a Melton Mowbray pork pie. They're in a class of their own.
Theyr'e shite is what they are! Actually im from the north-east and my experience with melton mowbrays has been dry and no jelly (the best part of a pork pie), baring in mind my only experience is supermarket bought varieties. Feel free to correct me
I'm from Leicestershire and Melton Mowbray pork pies from Melton are amazing. Nothing like the shit you get in the supermarkets.
They can only be called Melton Mowbray if they’re made within specific places in Derbyshire, Leicestershire, and Nottinghamshire, from pork raised in those places, fed on specified food, and to a defined recipe. Obviously, different bakeries will very the seasonings, and the pastry a bit, and the jelly can vary. They mostly have less jelly than other regions’ pies. And that’s how I like them - the jelly is disgusting. I remove every scrap of it.
@@whipcream345 Depending how far North-east you live, try to pay a visit to Skipton to the 'Celebrated Pork Pie Establishment' on Mill Bridge. You can buy the pork pies while they're still warm from the oven, and when the jelly is still liquified. Dee-lish!
I’m sure you must have tried black pudding by now. Possibly the best of British food. Great video, only just stumbled onto this channel, love it.
Looove Marmite ♡ and yes, I crave it sometimes!
I like Marmite in a sauce, but not as an item in its own right like on toast.
With scrambled egg on
I've never tried haggis and I've lived in the UK all my life
It’s a Scottish meal and I’m surprised I haven’t tried it as my mum and her side of the family are Scottish lol 😂
We don't really like sharing the goodness that is a very peppery haggis. It's oors
It's nicer than you'd think. Balmoral chicken is chicken stuffed with haggis and wrapped in ham. Lovely.
I’ve lived in the UK & have Scottish ancestry, I’ve tried Haggis, and not keen on it - probably will never try it again.
You have had a deprived life. Call the Scottish Helpline for Haggis Deprivation and they will approve an interest free loan within three days towards your first haggis.
I love how you were overly apologetic for not liking some of our foods.
We are British, we can take it on the chin. 😁😁
Nice vid by the way.
Oh and Cornwall is a County, not a City. 😉😉
The apologising was very British stereotype-like..
As someone from the midlands I'd have to recommend Branston pickle. Usually served with cheese in a sandwich known as a cheese and pickle sandwich. Its a lunch time staple that goes well with a packet of crisps. Simple and easy while been quiet essentially British, As a former nomad myself I always went absolutely crazy for it every-time I discovered in in various British food sections around the world. Though now days I don't quiet eat it as fanatically as i once did it still maintains a special place in my heart.
Stilton cheese served with a glass of port
And a hefty slab of Christmas cake.
Oh yes, that's really nice at the end of your meal
Andrew Bazeley a wheel of Stilton, cut the middle out and pour a bottle of port in it. Eat all with bread and crackers
Save time and just eat Red Windsor cheese. That's cheddar cheese with port in it!
Or stinking bishop with a glass of Madeira.
Fun Fact: Marmite Was created In Burton upon Trent In England, and there's ar landmark there called Marmite Tower
Burton upon Trent is the brewing capital of England and Marmite uses the excess yeast from the breweries.
Marmite Tower has been demolished
So sad when Marmite tower got taken down, my Grandparents lived near there! Love Marmite!
"Digestives" were probably named in the era when people had some extremely weird ideas about how nutrition and digestion works (which, come to think of it, is pretty much all of history, including the present day). Point of trivia: graham crackers were originally developed as a health food and promoted under principles of asceticism.
Now tell all about Kellog's cornflakes and why they were invented!
Digestives give you the roughage to get your shit on.
@@slayerrocks2 rofl!!!!!
I'm a fellow British man, I recommend the next two dishes you should try are Shepherds Pie or cottage pie. It's basically minced meat either lamb or beef with vegetables mixed into the meat with mashed potato and melted cheese on top. Very delicious.
And lots of Worcester sauce!
They have 'shepherd's pie' in the US - but they make it with beef... :-/
When next in UK try a scotch egg a hard boiled egg wrapped in sausage meat deep fried. Also try a pot noodle steak and kidney pie with chips and garden peas
All of those sound delicious! Will do!
@@WanderingRavens Don't get one from the supermarket though, they're dry and rubbish. Get one from a decent gastropub where the middle is still gooey mmm.
My mums always makes a steak, kidney and ale pie whenever I visit. Stuff of dreams.
I reckon a good scotch egg will do their heads in, a truly good one is delicious, crisp and still warm, Mmmmm, its only 0530hrs and my stomach is rumbling.
Pot Noodle isn't British food, its just a version of cup noodles sold worldwide.
You should come to Newcastle in North East England yous will love it and can
try the infamous ham and peas pudding stottie
Sadly you will only get stottie's in the north east.. For those who don't know they are a bit like, though not quite, an oven bottom muffin on steroids. Think a small loaf of bread. I've not had the ham & peas pudding one, but imagine that it's infamous because you need to be able to eat an entire day's worth of meals in one sandwich.
@@jonathanspence8642 haha that’s exactly why. Can only have one every now n then saying as am a fat fucker
I was born up there and really miss the stottie cakes, and the pease pudding. The barbarians in the rest of the country don't do them.
You need to go to East London ir Greenwich and try “Pie ‘n Mash” with “liquor” which is a green parsley sauce made with the stock they cook “jellied eels” in. Recommend “Goddards” in Greenwich.
Jellied eels are the devil!