IS BRITISH FOOD ****?! | THE BACON BADGER??
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- Опубликовано: 27 сен 2024
- Once again we ask the question... Is British food s**t?!! Today's episode... the bacon badger!
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I feel like all british food can be described by "the war happened so we used flour and potato to bulk it out"
And you would be wrong lol.
All of the most culturally important food usually begins as working class and civilian dishes, peasant dishes were more common, and now they're national dishes
It's more that it's cold and depressing in the UK with very few options for fruit and veg that grows in the climate.
Fatty, meaty, poatatoy food is what we can produce and it makes you a lot happier in cold weather.
Historically, and I'm talking hundreds of years here, this is the kind of food all British people ate.
Poor folk would have it maybe a little simpler, the rich and nobility would fill it with christmas spices and saffron
Mind you, you can grow an awful lot more in both quantity and variety in the UK's zone 6-9 than you can where I now live in zone 2-3.
Don't forget about swedes/turnips/rutabagas! They seem to be in every Cornish pasty.
Ben did NOT say he wants war back, he wants us to learn from generations that struggled and made the most of it. And there's nothing wrong with that. ❤
Exactly. Besides, it's not his fault Biden's about to launch WWIII to cover up the UKR money laundering.
"Bring back wartime because the food is good" - Honest Mike
Yeah, wanting more warfare or more wartime fare are very different. Blame the English language, I speak it, and I do.
He's promoting Tory austerity.
This channel must have some links to Murdoch, what with the recent mega-embarrassing Prince William episode. These bougie twats are funded from on high, I bet you
Ben is HUNGRY for WAR
My Gran was from Middlesex originally and used to make something she called bacon pudding. She never precooked her bacon though and hers didn’t include potatoes but included onion and herbs. She steamed hers and served it with cauliflower cheese and mashed potato. and apple sauce. Whenever I eat it, it reminds me of my childhood and my lovely Gran.
Cauliflower cheese? Cheese made with cauliflower, cauliflower shape or is this a British naming thing like the badger?
This is so lovely! Food memories are so powerful.... they can transport your back to the best times!
@@furranteeimagine a baked Mac and cheese but instead of macaroni it's cauliflower
@@i_am_mr_me that sounds good, never thought of changing pasta to veg. I'll have to look it up, I'm guessing the cheese mix is different than American mac and cheese.
@@furrantee For Cauliflower cheese, think Macaroni & Cheese, but you replace the pasta with florets of cauliflower, then bake it in an oven. It's a great main or side dish, especially in the winter months & a cheap way to feed a family. Also a good way to get kids to eat cauliflower as many don't think they like it.
“Note for Americans and other aliens: Milton Keynes is a new city approximately halfway between London and Birmingham. It was built to be modern, efficient, healthy, and, all in all, a pleasant place to live. Many Britons find this amusing.” - Neil Gaiman and Terry Pratchett "Good Omens"
My favourite book
Glad to see another person of taste in this comment section.
dons😂
Great book 👍
This is surely the best comment ever!
I could imagine this Baked Badger being made in Ankh Morpork (Disc World - Terry Pratchett)
For a WW2 food revival, I'd love to see you do a Woolton Pie with a modern day twist.
Or a Mock Apricot Tart and turn that into a real dish (the WI WW2 recipe filled my head with images of it being very tiny).
i second both of these ideas
Would love to see that
We made Woolton Pie in school when studying WW2
Or, representing the Welshies here, perhaps some Glamorgan sausages, which also became popular during WW2?
Ebbers is 100% on this. I've doing tons of slow cooker stuff, it's cheap and tasty. Using recipes from the Blitz is genius! Plus a great way to show new, different, tasty, and ultimately accessible meals.
He is so correct, and it is sad that it has come to this for Britons! That being said, you have all survived much worse and will survive this crisis as well.
Absolutely! Meals created in this time use minimal butter and oil, and other expensive ingredients. I think that with all of that filling, they could make two more. That is very economically sound.
Jamie should get a badger badge for his random badger knowledge
Badger Badge Jamie 🤣
@@SortedFood😂😂😂😂😂😂😂
@@SortedFoodJamie needs to remake that badger badger badger video from ages ago
But this is a cooking channel, so to earn that should he prepare and cook a badger?
@@ishtara9470 and this is what this video is all about, he prepared and cooked a badger, a bacon one. om nom nom
Yes, please do some more wartime dishes, please! My mom used to make a 'War Cake' (so-called because of the limited ingredient in WW2 here in Canada). She made it for my dad on his birthday each year. He loved the combination of spices and raisins that were in it.
My mother made war cake all the time. Similar to clootie dumpling but easier to make. Very tasty fried in bacon fat with bacon and eggs for breakfast.
If you're interested in these types of recipes, I recommend checking out Glen and friends cooking (I think is the name)! He's also a Canadian and makes tons of recipes from old cookbooks.
My grandmother did the exact same thing for my father for Christmas each year in Nova Scotia!
@@micropopo Yes, I already subscribe top Glen’s channel, lol. He’s got some great recipes.
@@carmenwarner9258 Nice! Fond memories, eh? :-)
The skill comfort demonstrated in the ease with which these two "normals" addressed these ingredients and set about making it tells us.....these normals are normal no more. What a beautiful result.
Love the Bacon Badger ! I thought you guys might have got caught up too much with the badger's stripes and how it related to the dish vs its simple squat oblong shape like a badger's body.
That make more sense - thank you!
Hey! Some of my best friends are simple, squat and oblong!
@@helenswan705 I resemble that remark..... lol
How about three Pass It On's themed around each of the normals? The group must cook a unique dish that the themed normal has cooked for the channel in the past. Order is decided by the themed normal, but they themselves must go last.
That doesn't make sense for a pass it on because they would all know what the end dish is supposed to be
Does anyone else find Ben absolutely bloody adorable?
Me and I'm a woman and I know he's gay really fancy him though
@@gaynorprior9864had no idea he’s gay. when did he say that?
They're all adorable in their own ways. Great mix, actually.
Huh
I'm not sure Ben's ever come out? Chill if so, might have missed it, but I'm not sure his (or any of the boys until married off) sexuality has really been mentioned?
"EVERYBODY KNOWS, BADGER LOVES. MAASH POTAOOOES!!" What a classic. Started showing my daughter all my old kids shows.
I feel old because I remember it 😂
Wisdom of the ages
4:55 😂 being from Cornwall I do refer to everywhere else in the UK as "the North" just to confuse and upset everyone
😂
Being from the East Midlands, we call everywhere else "foreign" 😁
I grew up reading the Redwall series and it wasn't until a while later, this was pre-ready internet, that a lot of the food described was English or British food and things. It was, and still is, one of my favorite book series and I reread it often. When I first found Sorted through a friend, it gave me that sense of joy I had from reading Redwall and I adore learning about English and British cuisine and foods so this series is wonderful. Thank you for the wonderful videos!
Roast Grayling continues to be on my food bucket list, but I live almost on the opposite side of the world and I assume it’s a British river fish.
now that's a name I haven't heard in a long time
Brian Jaques was masterful at describing the food, and was very important in detail because it highlighted the wholesome and filled lives the good denizens of Mossflower and Redwall lived. That their kindness and warmth was expressed from the patience to listen to the moles speak the quirky shrews, to how they treated and heal guests and any that showed up in need. The food fair was as much a direct reflection of their good character as it was probably for the author to have enjoyed researching and writing :P
What's the story about? Always looking for a good series to get into!
@@sshishegar Each book in the Tales of Redwall series is a stand-alone story, though they do have a chronological order. They may reference some characters or events from the past, but knowledge of previous books is not strictly required to enjoy and understand the story. The books span a long period of time, so the cast of characters changes over fairly frequently.
All the characters are animals (e.g. mice, hares, otters, badgers, hedgehogs), but the setting is medieval and the stories are adventures with some elements of fantasy.
They were written as stories for children or young teens. I would say the audience is for 10 years and over, as the writing style is very rich and descriptive, and there is sometimes some gruesome violence and battles.
I don't know if the series is in print anymore, since I first read the books at the library, and didn't see them in bookshops. I also have a few at home obtained from second-hand stores. Perhaps you could also find the books online somewhere.
Yaaa! Something I've been banging on about in the comments made it to a show.
I do like a Buckingham Bacon Badger. I usually steam mine & then just give it a bit of colour in the oven at the end. When you steam it it gives you another hint/idea as to where the badger comes from. Lifting a soft, heavy pliable long lump in a cloot/steaming cloth, feels & looks like lifting a badger in a sack.
To make it a proper stodge-fest you want to serve "fatty cutties"/"singing hinnies" or a treacle tart for pudding! 😋
Excellent video, you did traditional regional food proud.🥓🦡
"like lifting a badger in a sack" is one of the most British phrases I've ever had the pleasure of reading
What's the method for steaming something long like this?
My only experience steaming suet is puddings and dumplings.
How much experience do you have lifting badgers in sacks?????? O-O
@@skilletborne Have unfortunately had to remove dead ones from the road in the past.
@@ad3z10 A smallish one will fit in a large oval casserole dish or pot. Or you can gently curl one into a smaller pot being careful not to break the dough. When I've done large ones in the past I used my old copper poissonière (long fish kettle). You can get a stainless steel or aluminium one for about £20-30 if you look around.
I’m not British, but I loved the movie The Guernsey literary and potato peel pie society. I’d love to see how Ebbers likes that Wartime classic.
I didn't know there was a film... I only read the book ages ago and really liked. Must look into the film then :)
@@steffiw1282 I've read it and watched the movie. both very good
A lot of the scenes from that film were filmed in my home town, my cousin was an extra in it 😁
Try Fidget Pie- Shropshire dish and has been covered ages ago by Hairy Bikers. Baz will love how finicky it is to assemble
As a french person i never understood why british food gets such a bad rep.... London obviously has some of the best food in the world... but the UK in general has some amazing food! I absolutely love pies and don't know if it's still a thing.... but getting some questionable fish and chips in an actual newspaper was the highlight of my vacations in the UK in the 70s
I love that you're highlighting regional british foods it's weirdly underrepresented on the internet
It did take a bit of a knock during the war as there just wasn't a lot available to cook. unfortunately we never really got around to rationalising our cuisine into a cohesive thing with culinary schools like Escoffier. But I see a lot of similarities between French & British cuisine, especially in a lot of what were once considered peasant dishes that have been elevated to magnificence. Plus as you say we're known for our roasts, sausages & pies which we excel at. Thankfully after rationing ended we've started to claw back some of the niche varieties of things that were stopped in the times of shortage. Like cheese, we now make something like 1000 varieties which is even more that your esteemed industry which sits at around 550 types? I love the cross pollination of French & UK food, integration & immigration makes all cultures more robust & interesting.
@@Getpojkethere's deffo loads of French influence in our food. We were under French rule for ages, there's bound to be crossover
British food has a reputation for being not very colorful and less flavorful (number and intensity of flavors). It's a fairly accurate assessment. The joke is that this makes it bad by comparison, which it's not. Beige and mild it is, it is also very tasty.
@@irishwristwatch2487 what French rule? Normans nabbed a bit of France then nabbed a bit of Britain as well. Enjoyed life for a bit then went hey we're a Kingdom in the Northern half, let's extend it's borders South. Ooh, that's a bit too tricky and this war's taking centuries, let's call it quits and use the big watery bit as a border. ... Hey, those guys to West don't have as much cavalry and they listen to the blokes with silly hats who don't like us anymore ...
@@GetpojkeI hear this every time the 'British food horrible' thing comes up, but didn't France and Italy go through those exact same wars? Surely occupied France or vanquished Italy weren't bastions of abundance during those decades? So why does only British food get a bad rep!?
Would love to see a video on war time foods / cost of living meals 😍
Comedian Sue Perkins with Giles Coren did a special on food in certain decades one of which was post-war rationing. Also find Ruth Goodman's series on wartime farms. These and a couple of reenactment/reality shows should all be on RUclips.
A pass it on with wartime rations.
I am rather appreciative of this series. Simply because the only thing I knew about British food was Shepherd's pie, Fish & Chips, A Full Breakfast, and pies have meat in them (thank you Great British Bake Off). I had no clue otherwise. This is fun to see you guys share your faves and interesting regional dishes.
Im stoked! When they panned over the ingredients I saw a Bonne Maman jelly jar used as a cup, i was like I do that too!!! I must be a chef! Great video guys!!!
For the non-US viewers that didn’t know this, the US does have it’s main divisions known as states, but inside those states, we also have counties
Came here to say this. Many don't understand that each state was supposed to function as a nation state, very similar to modern UK where Scotland, Northern Ireland, Wales and England are technically different countries but function collectively as 1, under the name of United Kingdom.
Actually, it was meant to be closer to the EU, where the federal government has extremely limited power over the states.
Thank you, well said. I was looking for this exact comment I just want to add that Britain is also about the size of one of our U.S. states. I think I've seen Indiana given as a reference before.🤷♂
Much like the difference between one region of Texas to which one Austin is in.
Or one county in Florida from where Orlando is in.
Oh geez, you could have distinction between East and West West Virginia, or North and South North Dakota.
We do have a California burrito😅
3,142 counties across the entire US, to be exact
Excited to hear you mention the BedfordSHIRE Clanger. I got an A grade for my GCSE food tech course work that focussed on researching, developing and cooking a Bedfordshire Clanger.
Would love to see you do a WW2 meal cook off. Would be really cool to bring Dylan Hollis on the show for it given all the crazy yesteryear style foods he makes.
For any non-brits confused by the sentence "a very regional county" in this video: Saying something is 'regional' or 'from the regions' in the UK is also code for "not London" lol. However, the only people who ever really use it like that, are from London.
Also Baz, on what planet do you live on that Milton Keynes is not South
huh, I'd guessed it meant something like "self contained culturally"
As someone who is not British, everything about this video was new information, so thank you for clarifying this. In India, regional would mean something very different, so this helps.
I grew up in Bucks. Bacon Clanger is my death row dinner, we don’t put sage in it. I have heard it called a badger but in Oxfordshire. There is also an Oxford sauce that goes well with it. Lovely to see you all making it. New to your channel and absolutely love it
In the US we have counties too, but counties are within states. So you have state, county, city in most locales. Even though some cities extend into multiple counties, or more accurately portions of multiple counties, most if not all counties extent into multiple cities.
Ben, JUST CHANGED, THE GAME!!! With his few sentences at the end!!!
A season of war time REVIVAL RECIPES, is what the WORLD NEEDS!!!
RICH AGAINST POOR IS ALL ACROSS THE WORLD NOW
Sorted guys, you should do a video on uk foraging and recipes that can be adapted or created with these easy to acquire ingredients. More people need to know about things like nettle soup, sauteed bramble shoots, three cornered leek , and hoary bittercress. Not to mention the many other native foods and countless wild mushrooms. Just maybe stress the importance of only taking what you need and the etiquette of foraging. I feel like Ebbers would have a geek out!
This sounds really interesting, especially for someone not from the UK. All the jokes online are about UK not having their own cuisine, and that's clearly not true. Would love to see these recipes cuz they sound fascinating, and Ben getting a supergeek moment is just a bonus.
i.. live in buckinghamshire, and have never heard of a bacon badger.. but now i'm going to have to go out and find it
Haha! Let us know if you ever find one 👀
Bedfordshire Clangers are around. Basically the same.
Me neither!
I love that this has become a series!
I would know this more as a Bacon and Onion roll, there is nothing else in it, here in Cambridgeshire. We would have it baked but can be steamed and is generally served with mash potato with tomato soup as a sauce (yes I know its odd but don't knock it until you have tried it, something about buttery mash with tomato soup)
Of note, in Buckinghamshire we used to have bodgers who tended to be woods-based rather than factory-based furniture makers, especially around High Wycombe.
Knife skills on point, Barry! Chopping confidently while not having to look, carrying on the conversation with Ben and Jamie. 😄 They should bring back the Chef Skills challenges back again. Those were fun. 🤣
the whole concept reminds me of (another very) Regional Dish: Pfälzer Saumagen. While many thing it's in the same realm as a Haggis, the Pigs stomach is only the casing and it's more a potato sausage with a "variable" amount of meat, in modern time (way) more meat than potato but well, it wasn't always that way as many nowadays "forgot" or more ignore that.
If you have a sponsorship with BASF again, ask them for some original.
That makes it sound like we eat the casing, which was a sheeps stomach, as you use the sheeps pluck for filling 😂 its synthetic casing used now tho.
Loved the concept of bringing back food from the “war” era. One dish my mum used to make was bread pudding ( NOT bread and butter pudding) It used stale bread soaked in milk then the milk was squeezed out, other ingredients added to get a cake/pudding.
Please do Scouse. Looks like your typical English grob from Oliver Twist but it amazing. Got to have it with Tiger bread smoothered in butter and beetroot. Half lamb half beef, carrot, onion, leek, celery and any other veg you want, diced potatoes to thicken it and big potatoes towards the end after cooking it for hours on end. Best 'stew' the UK has to offer and a great backstory behind it too!
It has to have pickled cabbage with it.
Dorset knobs and Lardie cakes are two things I miss from home to the point I have to occasionally get them posted!
I haven’t made a lardy cake in ages. That’s now on the list for next weekend. The husband will be happy. I wonder if they are regional enough to get an episode on here?
My local market sells Lardy cake.
Going from what Ebbers said, are there any British wartime recipes still used/made today? How different are they from their original perhaps more austere wartime counterparts? It would be interesting to see the boys make both the wartime version and then see how it's changed over the decades to it's modern form.
It's getting less & less with food becoming more global & convenience food more popular. I think a lot of Gen - X still remember & cook some of them as it was the food our parents were brought up on & rationing only finally stopped in the 1950s. I still cook a fair few, partly because I love food history, but they were also comfort food classics from my childhood (times were still tough in the 70s).
@@GetpojkeI'm from Indonesia although I now live in Germany/France (travel a lot between the countries for work & family), and I get along so well with older baby boomers because I like eating offal and other offcuts that my generation usually discard, but older people would have memory eating.
Carrot cake is still popular albeit made fancier now with nuts and fruits and sometimes alcohol
we're now even more sure you shouldn't eat paraffin!
I'm going to make this recipe! I live in northern Michigan, USA, in the middle of nowhere. We get a lot of snow here, so our snowmobiles and 4 wheel drive vehicles get a lot of use.
Anyway, with no restaurants near us, and absolutely no British food, even after making the one hour drive to some larger towns, if I want to taste foods from other countries, I must make it myself.
However, I CAN get pasties from a couple of local farms nearby, but not with this type of filling. Back in the 1700s and 1800s, Welsh immigrants came to Michigan for copper mining, and brought pasty recipes with them. Those Welsh pasty recipes persist (but are now Americanized) even though the copper mining is mostly gone. Pasties are a local treat in northern Michigan, and the Upper Peninsula. Bet you didn't know that. 😊
(Ooops. I said Welsh. It wasn't Welsh. It's Cornish people that brought pasties to northern Michigan.)
I can even get suet right from a local farm!
I'm really looking forward to trying these!
Super interesting comment, thanks so much for sharing!
Please let us know what you think if you end up making this :)
I did going up north. You have your fudges and the Yoopers but that's near the Mackinac bridge how do I know this? You probably already know. I love a good pastie from up north and the best fudge in the Midwest
Those miners came to Arizona, as well. We have pasties in our family repertoire.
Cornish miners. That's how we got the pasties here.
Wow.. this is great. Thank you for sharing. It's always fascinating to read about how food travels and changes over time and culture.
From Etymonline Here's badger-
"to attack persistently, worry, pester," 1790, from badger (n.), based on the behavior of the dogs in the medieval sport of badger-baiting, still practiced in late 19c. England as an attraction to low public houses. Related: Badgered; badgering.
I would love a war time cooking series.😊
I would love to see that and comparing Allied wartime staples ie an episode with 1 British 1 Canadien 1 Australian 1 American or something of the like
I've never heard the "badger" name, but it's similar to something my mum used to make. The filling was a bit different - mince and onions fried together to brown them, then some chopped tomatoes, a few other bits and pieces (no potatoes) , and seasoning - but the basic idea of a suet pastry savory swiss roll with an egg/milk wash to cause the outside to brown nicely as it baked was there.
What a great way to start my Sunday. Lost my job on Thursday, have had a horrid rest of the week, yet always enjoy watching the gents on my favorite cooking channel. Cheers gents!
We're so sorry to hear that. We hope you find something even better than your last job very soon :)
Hope things get better! 🙏🙏🙏🙏🙏🙏🙏
@@SortedFood thank you!
Hope things get better and you find a great job soon!
@@danielsantiagourtado3430 thank you!
I just love that I get to learn about random highly regional dishes that I’ve never heard of before when I watch Sorted videos.
As someone firmly from the Midlands, Milton Keynes is definitely south 😅
South for you, North for us 😂
North starts at Watford Gap.
with you on that. I reckon the midlands is the dividing 'area' it's not a line is it. As someone from Sheffield and then Durham, I have difficulty even calling Liverpool Northern!
Side note, in the States we also have multiple counties, but they make up the states. So it goes:
towns/cities<
counties/municipalities<
states<
country.
Always a culture shock to hear Milton Keynes in reference to food given that there's not that much to rave about here, but the badger was a new one to me!
hint for Jamie, if you pull the potato pealer toward you when you peel, you will notice its much faster. use thumb as leverage, and hold potato in the other hand in a cup form.
Please Please Please Make Sussex Pond Pudding, it was a classic in our home and I would love to see the guys make it!
They did make Sussex pond pudding when they were reviewing Instant Pots a while back.
Minus the sage and potato, optionally add mushrooms and broccoli and we have always called this Bacon Pudding. Same in all othervways, baked in tin foil then left open near the end
Oh Baz.....yes Milton Keynes is south 🤣🤣 love from Hull (in the north 🤣🤣)
Ps loved Bodger & Badger.....had been thinking about mashed potato ever since you said badger at the start of the video 👍👍
Yup Milton Keynes is definitely South (Northernmost district of the South East England Region), Even further South than Hull; Love from Scotland, even more North than t'North. 😆😆
We agree with Ebbers.....war time recipies were short on ingredients but long on stoge...so think that should have been steamed .Bacon ,onoin and potato rolly polly .
The Bedford Clanger is great, it’s a full meal in one. The first half is like a Cornish pasty, but the other half is an apple pie. At Christmas, the Bedford markets used to make a turkey version with mince pie. Pasties are the ultimate on the go food
I love this series! British food often gets a lot of stick so it’s nice to see it being celebrated 🎉
People seem to not be able to grasp the concept that the most important dishes in most cultures are simply peasant dishes. What wqs most affordable and delicious.
Lovely that you actually chose a British dish this time 😂
In Ireland Milton Keynes is mostly known because of the forgotten British TV show called Road Wars! 😂
That show was great, I watched it pretty much everyday! ❤
Never expected to see content about the food culture there, but I’m all for it! ❤
I just made one these because of this video! Taste is awesome its like a breakfast style sausage roll ❤
Question for Ben David Ebbrell, soooo, about that final battle video for the badges which started two years ago and was meant to be just a year long, should we expect it before the new year?!!!
it's interesting to hear rolly polly as a food! in america (at least in GA), rolly polly refers to isopods/wood louse that curl into a ball.
I thought you called them pill-bugs!
I live in Milton Keynes and i dont think anyone has heard of a bacon badger 😂
Same! 😂
On the advice from my mother and granmother we started a victory garden just after the ukraine war kicked off. It has made a big differance to our food bills and the type of food we make. Another benefit is the kids are learning a valuable skills as well as how there food is grown. With the expandion of our vegetable plot our greenhouse has proven to small to propagate seeds for our expanded vegetable patch, so we are using most of the conservatory for this as well. You will need to learn how to preserve the produce freezing, pickling or dehydrating, another good method we like is canning whole meals for our pantry aka the garage. Homesteading canning videos and online resources have been very helpful with learning to safely preserve food especially the USDA guidance. Take care, God bless one and all.
Suet is an amazing ingredient. Love having it at Xmas as stuffing (skirlie) inside the turkey or in a separate dish. Really like this series and would love to see more dishes that were popular during wartime with rations. ☆☆☆☆
Lets just take a moment to appreciate the fact that the original Wigan Kebab episode got mocked so hard you guys are now making a multi-episode series to prove to the world that british food isn't sad.
Whether or not it's working is yet to be seen.
Wow. As an American who can, usually, follow these guys and the lingo, todays episode was insanly British. Like, all the refrences and places. Its the first time i felt all the cultural diffrernces. Still awesome. 😅
I had to look things up, and it was fun! More local British-isms, please! I enjoy seeing people so proud of their home.
My mum used to make a steamed suet pudding with layers of bacon, onion and red Leicester cheese. I make it occasionally and it's wonderful. I suspect it was based on a regional dish from Derbyshire or possibly Leicestershire but I've not encountered an "authentic" recipe.
Sitting at home in Melbourne Australia watching this and you made me feel UK homesick, as I used to live in Bedfordshire and know the Clanger, as well as heading to Milton Keynes on those blooming roundabouts.
I would love to see each of the Sorted team talking about their favorite food/ingredient and why!
You should do parkin! It's a wonderful cake from the North. We usually eat it around bonfire night but it tastes great year-round.
We always made that - my Dad was from Northumberland. Pinhead oatmeal, treacle, ginger . . .make it at least a month in advance, bake it slow, and wrap it up in a tin so it goes all soft and sticky!
I used to make bacon rolly polly with suet you do steam it but you wrap the polly in tin foil then drop it into boiling water for around 30 minutes we used back bacon and just rolled it in the same way as you just rolled the badger, now I'm going to have to try to make a badger now can't wait to do it thx guys
Haha glad I finally made it into a Sorted video, sorry it was for calling you guys out for the tomato sauce parmo 😅
Haha no worries! Well deserved 😅
My mum makes something like this. She’s from Suffolk and I’m from Sussex. We call it a bacon roly-poly. After you roll out the suet pastry, you spread tomato purée on it. The we follow the same method you guys did. We also don’t include the potato but add in other veg instead. Never knew you could steam it though. We’ve always baked it. It also goes great with a tomato based sauce on the side too!
All of the best British foods are in pastries, Scottish Bridie comes to mind.
Oh yeah a hot Forfar bridie from Saddlers bakery on East High Street. Used to be a Saturday treat for me. 😋
Can't beat a scottish bakery lol, so many things you can only really get here. Macaroni pie, scotch pie, burnt roll, steak and haggis pie, flea cemetary.. list goes on😂
@@jmillar71110 Oh yeah, a hot macaroni pie on a butter "Morton" roll is a triple carb classic. 😆Always preferred a soft Morton/breakfast roll, as the well fired ones cut the heck out of the roof of your mouth. The crowning glory of a Scottish bakery though has got to be an Aberdeen roll/Butteries/Rowies. They probably heavily contribute to our place in the European Heart Attack Index but its not for nothing that they're known as Scottish croissants.
Our local bakery does excellent steak pies with a skirrlie topping! Magic. Plus if you have a Scottish accent you get the famous Scottish bakery joke: -
Man walks into a bakery in Glasgow and asks, "Is that a cake or a meringue?" Baker replies, "No, you're quite right pal, that's a cake."😆
@@jmillar71110 You've got me thinking about fleas cemeterys now. Not had one in ages and they were always a favourite.
Very similar to the roly poly (not to be confused with Jam Roly Poly which is sweet). The original roly poly is wrapped in cloth and put on a rolling boil. Steaming is modern for a traditional roly poly. However it uses the same ingrediants mushrooms, onions and bacon - but no potato, as your bacon badger
I watched this as i was sorting my online shopping and planning our weeks meals. Wednesday we are now having a Bacon Badger 😊
Could you guys try stuff from other uk nations such as wales?? Or go on a visit to each of the nations for a foodie trip? Cardiff is a very foodie city as a suggestion?
Bedford Clanger is the most British sounding thing in existence. How do y'all come up with these names
“Bodger and Badger are never far away…”
Jeez we’ll be bringing up Rosie and Jim next…
I thought you were making a bacon & onion dumpling which is a Leighton Buzzard favourite (near MKS) same as the clanger. My husband’s favourite.
You could try Panackelty (County Durham) or Pan Haggerty (Northumberland). A proper corned beef and potato pie is a thing of beauty as is a good Cornish oggy with lots and lots of pepper. My gran made a steamed leek suet pudding, chopped leeks through it and we had it with some beef stew, another wartime staple up in the north east.
I can't wait for the next weird and wonderfully named item!
Any suggestions? 👀
@@SortedFoodEton mess!🤤🤤🤤🤤🤤
@@SortedFood Queen of Puddings.
@@SortedFood apparently either haslet or plumbread are both Lincolnshire made as Lincolnshire sausage is basic!
How about pork faggots? Might confuse our American friends😂
I’m not British, but I have a theory on why british food is perceived as bad. London is the capital yet it seems like people in London don’t enjoy of regional cuisines more often. Meaning they have no exposure to native British cuisine and no way of exporting this cuisine around the world or even inside the isles. This may create a perception of a lack of cuisine. It also doesn’t help that their is a lot more foreign cuisines in London (or so I think, since I don’t live there)
War time rations also had an impact in this I believe.
This series might be a great start in exposing these regional dishes to expand and promote local cuisines and ingredients.
Its actually down to the USA. The same as the ‘french are cowards’ myth, all post ww2 machinations of the US
I'd love to see your take on Cullen Skink soup (originates from Cullen in Scotland) and/or a buttery (Aberdeen)
Thanks for the recommendations 😁
😂 Oh no thats hardly fair to ask them to do Rowies.
As someone from Bucks, and in particular from near High Wycombe, back in the day the main industry was chair making. Chairs were made by “bodgers” in the woods. I always imagine (or perhaps I was told) that the bodgers took their “badgers” to the woods to eat when they were working (like a pasty being taken to the mines in Cornwall).
Please do a Sussex Pond Pudding! My dad used to make this and it was absolutely delicious ❤
They did when they were reviewing Instant Pot cookers. The Sussex pond pudding went down a treat.
I'm from Buckinghamshire, (Milton Keynes) and so is my mum side of my family. Never heard of a Bacon Badger 😂 Showed my mum the video, my nan used to make a Bacon Badger when she was younger.
We make pasties with lard...my lineage is partly German on both sides, and partly English or Scottish. My mom grew up in Michigan, where Cornish pasties are a popular dish. Ours are a bit non-traditional, as we put in mushrooms and not carrots or turnips. If we have them, we'll put in purple Peruvian potatoes, which are purple all the way through, but otherwise just mushrooms. We'll do beef, sausage, or sometimes chicken/turkey (a friend can't eat red meat).
Here’s one you won’t have heard of: Wallfish. In rural Somerset we eat snails and call them “wallfish”, braised with cider and cream. You can use ordinary garden snails for this, but make sure you purge them on clean water and lettuce for a few days to remove any nasties.
It looks like a cross between a pastie and a sausage roll.
Our states have counties in the US. Although Louisiana has parishes , and Alaska has boroughs, which serve the same purpose.
Did badger ever actually eat the mash potato? I seem to remember it primarily being use as projectiles 😂
Love to see the bedfordshire clanger done. According to my family it was bacon and onion at one half and then jam roll poly the other steamed at home or wrapped in newspaper and left on a tractor engine during the morning if out in the fields all day
Bacon Badger is quite literally the most British way to name something.
I've made a huge batch of yeast bread dough (like 20 cups of flour)--half is in the fridge for later, and my mum is making "pocket sandwiches" with the rest--little turnover sort of things with cheese and chicken or ham in them that we take for packed lunches.
I grew up in South West London and my great nan used to make this on occasion and I can’t remember what she called it but it was lovely
Always fun for a shout out from Bedfordshire where I was born. Would love to see you do a Chocolate Toothpaste a Bedfordshire sweet treat
I love how Jamie just spouted out facts about Milton Keynes* and badgers throughout the video.
Loving this series and how they talk about food that's more classic to the country their from and talking about the regionalities and how culture, class and other factors play into food - less bacon being used due to rationing; going from steaming to baking because its more efficient; the difference in having a large family style meal, as compared to food over several courses.
I also love how Ben was trying to say using recipes from when food was hard to get is probably a good idea when now in the present, for very different reasons, food is once again hard to get.
* Also Milton Keynes is such an interesting name - cuz they're both famous economists and Idk if that has anything to do with the city?
this is common and actually kind of upper class. Golf, tennis, cricket etc. Sometimes in summer the mixture is bound with gelatin like a pork pie