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10 Foods We Had Never Seen Before Visiting the UK (Marmite, Haggis, Toad-in-the-Hole...) 🇬🇧🍻
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- Опубликовано: 2 авг 2024
- Today we're introducing you to 10 British foods we had NEVER seen before we visited the UK. From Marmite to haggis, these are 10 British foods that turned our heads and made us say both "Delicious!" and "Disgusting!"
Have you ever visited the UK? What was a food that surprised you? Or are you British? What's a food we should make sure to try on our next visit?
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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
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.
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.
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.
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!
Clotted cream is one of the few substances that actually makes me think there may be a god.
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.
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!
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.
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 best time to eat a crumpet is as soon as you get home from the shop! 😁
"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
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!:-)
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
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.
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.
“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.
Surely, Tikka Masala has to be on a UK favourite food menu ?
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?! :-) )
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 🤣😄😂🤣😂🤣😄🤣😂
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.
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.
Toad in the hole is an ANY TIME YOU WANT IT food, great with mash, and onion gravy.
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.
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
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!
Toad in the hole is definitely not a breakfast dish 😂 you’d normally have it for dinner or tea any day you want.
"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?
Fun fact: haggis can have a dramatic and startling effect on a dog's exhaust system.
I speak from unforgettable experience.
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.
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
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.
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!
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!
It's a scone until you eat it then it's scone
It certainly is. 😆😆
Hahahaha. Marvelous bun.
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."
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.
"city of cornwall" 🤣🤣
Loving the vids, keep it up.
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!
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 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.
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.
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.
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)
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.
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.
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.
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
When they said isn’t it something you crave or is it you know an alright kind of food, and I automatically started to recite the slogan:
You either love it or you hate it
Oh! Mushie peas can have "mint sauce" in there - we put mint sauce on roast beef, too... with some nice Yorkshire puddings and gravy! Yum.
Traditionaly mint sauce goes with roast lamb, not roast beef, that's horseradish sauce, and Yorkshire puddings!
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!
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
One cheese we used to buy in Penzance years ago was called Sage Derby, it would give you blisters on the roof of your mouth, but so tasty, it was eventually removed from sale.
I have crumpets exactly the same as you do, sometimes I stick some jam on top but always for breakfast x
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.
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
As a Brit, I’m chuffed you’re enjoying the foods as a lot of them are down to individual taste. (No pun intended)
@Boogie Baggins 😁 British colloquialism meaning really pleased 😃
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).
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.
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.
Definitely go to Devon and Cornwall on your next visit!
always feel so respected when watching your videos. do you have any plans to give a touristic perspective on other cultures around the world ? it would be cool to see you guys approach completely different cultures with the same, engaging and appreciative feel as you’re existing videos :) take care
Yes, a few years ago they posted culture of east asia and they use to live in South Korea & Japan.
@@lia.isjusbetter okay thank you :) i shall go and watch them all !
Respect to u guys for giving our stuff a go and learning about our everyday, love it
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...
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.
Just watched your video. Marmite, yuk!!! Pork pie, can get it without the jelly as not fan of that part. I personally love it with tomatoe sauce. Looking forward to your next vlogs. Take care. Laurence x
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.
digestives can also be made into the base of a homemade cheesecake.
Toad in the Hole is my favourite meal. Served with lots of veg and gravy for dinner is a cuddle on a plate!
Cuddle on a plate. Love it - so apt!
I believe digestives we invented to be laxatives but when they first tried them people said they were really nice so they lowrred the amount of laxatives and added a bit of sugar and now we have the digestives we know and love
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.
if it's not a Melton Mowbray pork pie just don't bother
TRY SCOTCH EGGS AND QUICHE
Hi you two, really enjoy your reactions to our delicacies.
On the subject of pork pies, 95% of the pies sold in supermarkets are frankly awful.
Pork pies are really only to be eaten from small local butchers shops where they are made on the premises.
Eat them when they have not been long out of the oven and the jelly (NEVER fat) hasn’t quite set. If they’re from a good butcher they are truly sublime.
Recommended shops are Percy Turner’s (Jump, near Barnsley), or Elmhirst Farm Products of Goldthorpe (nr Doncaster)
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!
The city of Cornwall....bless them. 😂😂😂
Omg I completely adore a good Cornish pasty it's the best!!!
What do you do with your left over roast if you don't eat it cold? Cold meat, salad and new potatoes, one of summer's great yet simple dishes
"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.
You haven't lived until you've tried clotted cream fudge. You'd spit out regular fudge after you've tried the clotted stuff.
Crumpets are usually toasted and butter is added, you can add your own topping if desired but they can be eaten anytime you want
I'm a Brit and a great cheese enthusiast...I love most of our native cheeses, and especially some of the smellier (but so much tastier) blue cheeses...I tried the Stinking Bishop once, and wasn't particularly impressed...'nuff said?
In recent years I've developed a real taste (read addiction) for Wensleydale with apricot or cranberries, especially at Christmas time. Always been a fan of a nice crumbly Lancashire. I'm a big fan of Gorgonzola too, though that seems to be less commonly available lately. :/
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 😂😂😂👍
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.
Quite fascinating, I had never had biscuits and gravy and grits before going to the US (I wnt every 6 months 2005-20) also the options for toast astonished me and I didnt know what an Entrée was -my first morning in Chicago was an eye opener!!
I'd recommend trying branston pickle. It's usually eaten with cheese, either in a sandwich, with 'biscuits' (crackers), or sometimes with cold meat such as ham. We call it a ploughman's lunch.
Branston goes well with pork pies too.
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.
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!
Lancaster near me has some great food stores when the market open on the weekend. Historic city and a castle with amazing history going back to the romans.
The gelatine in a pork pie is added after baking the pie its poured through the hole in the top of the pie. I used to make them when I worked in a bakery
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 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!
Cornwall is somewhat similar to an American state... It used to be it's own country and is in the South West of Britain. It used to have it's own Galic language of Cornish, that is being brought back into schools. It has a city called Truro and has a beautiful place called the Eden Project, a massive tourist industry and stunning countryside! I am also a fan of Haggis, but hate marmite (I also ask why...). Great to see the UK from an American perspective :)
Have you tried jellied eels yet?
You can get them from some shops but mostly they sell them on the sea front
"The city of Cornwall" ... awwwww....bless
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.....
autumn and winter us brits have stew and dumplings,, one of my fave is bangers and mash with onion gravy