As an American married to a non American, Evan, your excitement when Heather loves something or says it's excellent is EXACTLY the way I react when serving a bit of Americana to my husband and he declares he likes it. I just about died laughing. You perfectly captured this feeling on camera. I feel like cheering when Heather says "it's excellent" from empathizing too much with you LMAO
Its the same kind of feeling when introducing your kids to something you were exposed to as a kid that they have never experienced. Its very satisfying when they actually enjoy it.
I’m a Brit living in the States and I get so excited when I meet Americans who know and like some British things. It’s like my gosh I’m not so alone! They get me! 😂
As someone who lives in London and hasn't been home to Glen Mills, Pennsylvania in almost a year, seeing a classic Italian Hoagie and a Wawa (a Wawa I have been to) within the first minute almost made me cry. I cannot wait to subject my British partner to this experience.
Accents are so weird! After a few years in Australia, I brought my husband to meet my family in the States. My American accent had morphed to the point of people not realizing from a short confab that I was foreign, but as soon as i boarded a Greyhound in LA... I was suddenly hitting those Rs like a big brother playing whack-a-mole!
"Wooter" for water. I'm from Maryland & many pronounce it the same. Snow cone, too. Didn't realize they don't have them everywhere until I moved to Oklahoma. No one knew what it was. Lol
I love this video! But everyone from new jersey knows a TAYLOR, egg and cheese is on a fresh toasted kaiser roll, and the cheese is american! That's a classic in north jersey, at least! I was also very excited to see you at Angelo's- my son went to Rowan and we loved that little diner!
As a long islander I’d like to say that maybe you’ve been spoiled bc all of your ice cream places serve frozen custard, but soft serve ice cream and frozen custard are definitely not interchangeable! Frozen custard is elite
I'm glad you mentioned this! The FDA requires ice cream to have 10% to 16% dairy milkfat, otherwise it must be sold as frozen dessert. To be sold as frozen custard it must meet the same milkfat standard plus have at least 1.4% egg yolk solids. This is most noticeable when you're buying it in the supermarket where you can read the label and compare cost/oz.
@@evan I wish that friends would actually describe how they feel about food when we try stuff instead of just saying whether they like it I cook a lot and want to know why someone likes something. It infuriates me honestly.
Blasphemy from Heather preferring the American bacon to her "usual rashers". She might not be allowed back home... Mind you, she gets 10/10 for taking a decent mouthful of the various foods (eg the pizza) rather than a delicate nibble.
As a US veteran I have lived all over the world. I have visited England many times, I love the British people. You are one very lucky lad to have such a lovely girlfriend! Cheers.
Cider is made from WHOLE cold pressed apples, it is pressed skin and all, which is why it has a cloudy appearance. It CAN be made alchalolic if the apples are not washed, and the natural yeast ferments the batch, or yeast can be added after pressing. Whereas juice is made from peeled and cored apples, and filtered further to ensure it remains clear.
incorrect, cider is an alcoholic beverage. it has to be fermented, otherwise it's just juice. next you'll say whole pressed oranges are orange liqueur.
i am an american living abroad in japan right now, and this video was so comforting. not to mention the quality was through the roof! i cannot wait to see more videos you come out with with heather!
Always love when you include Heather in your videos, Evan. I just know you each gained at least 12 pounds on that trip. That was fun. Thanks. You’ve done a good job through the years of championing your home state.
Creamer is a chemical abomination. I find it fascinating how many Americans have never actually questioned their use of 'creamer' and its flavoured variants
@RushfanUK cheaper ingredients and bigger profit leading to advertising push, I'm guessing. There's the dry/ powdered versions too, that were sold as 'convenience'
I had a Soviet Russian Girlfriend back in school. She was here on scholarship and exchange. The best day we ever had was her first Thanksgiving with my family, add we are all outrageously good cooks. More than the meal she was overwhelmed by my kin and their kindness, the Spirit of the Holiday. She wept. It was a lovely day...
Really really enjoyed this video- the subject, the editing, the way you and heather interact. Theres something so sweet about someone showing their gf some of the best parts about the place where they grew up. 😊
I’m a bit confused by saying that frozen custard and soft serve ice cream are the same thing. Like, they are very similar, but to my knowledge they use somewhat different ingredients. At least in the Midwest. (I don’t think normal soft serve has eggs, while custard does).
@@EricMBlog I was confused as well, custard in the uk and Australia is made with cream, milk, sugar, vanilla pod, and egg yolk. I was wondering if this was just a frozen custard, which sounds amazing, or if it was just another America way of saying ice cream.
The FDA regulates what you can call the products based on ingredients and nutrition facts. Legally, ice cream must contain a certain % fat content (and cream) to be labeled as such in the US. Gelato has a different % fat content, and custard has another (and egg yolks/eggs). This is why Dairy Queen is not ever referred to as ice cream, it’s soft serve. They’re not legally allowed to call it such.
I was thinking the same thing. Soft serve ice cream is dairy queen. Frozen custard is Culver’s and they aren’t the same thing. To be considered frozen custard it has to contain 1.4% egg yolk solids by weight. Dairy queen would not qualify nor would most soft serve ice cream. Frozen custard is superior in my opinion.
As someone who grew up in South Jersey (Salem County) during the 60s and 70s, he could have done an entire video just on the locally grown fruit and vegetables. They're fantastic and you can buy them directly off the farm. Indeed, the only real tomatoes are grown in the sandy soil of South Jersey. I don't know what those red balls the rest of the world eats really are, but they're not tomatoes.
Europeans (except for the really the north-east) doesn't typically grow up with access Maple syrup, other tree syrups, or maple flavored syrups. Instead, they have Golden Syrup, which is a white cane sugar syrup that has been reduced until caramelization occurs. It is similar to some of the qualities of very light molasses but missing some of the components that are filtered out of raw sugar. This difference is because during the early colonial era the cost of the importing of sugar from South America/Caribbean was high. This favored doing all the refining before shipping (whereas the colonial US was a much shorter trip and could afford to bring unrefined sugars). The US tends to also use Corn based fructose in their syrups. This is also why many people find a lot of US sweetened things "too sweet". The nuance and the initial hit of sweetness of Fructose and Glucose are subtilty different tastes. As the US sweeteners amplify Fructose (High Fructose Corn Syrup) the taste sensation seems "overly sweet" or maybe out of balance to people who grew up with other forms of sugar. In the US Apple Juice is filtered and generally pasteurized, Apple Cider is raw pressed apples (so it still contains much of the pectin and enzymes from the apples). Spiced Apple Cider then usually has some cinnamon, ginger, nutmeg, etc. in it. Mulled Apple Cider has been heated with the spices to extract more spice flavor (and then can be hot or chilled). Apple Cider in the US used to also refer to the hard (fermented) product until prohibition. In fact because of our climate and the prevalence of the apple tree it was the primary alcoholic drink with beer being the secondary. Prohibition, pasteurization, and refrigeration all occurred near the same time and thus changed the common US meaning of Apple Cider to be non-alcoholic. And with Prohibition followed by WW1 Americans tended to then prefer beer. US Bread crumb (texture) tends to be different then European style too and tends to suffer from the same Fructose thing. Also much of US wheat is of different variety mixes than those grown in Europe.
It’s good to see a British viewpoint on American food. Every time we went to Cornwall we stopped in Penzance where you could get an ice cream (not whippy) with Clotted cream on. Yummy
Cornwall makes sense! My main point was that 99x out of 100 from the places I’ve been in the south, north, and wales, if a place offers ice cream (soft serve) it’s mr whippy which is just no comparison to actual ice cream. I’ll have to trip out to Cornwall and Devon
@@evanthere are real ice cream places in London just google them. Italian ice cream is sold in most places if you look. Plus ice cream according to FDA must contain 10% Milk fat and good ice cream must be from cows that aren’t treated with artificial growth hormones. Just saying but enjoyed you showing off your home to Heather.
The British military don't have a marketing department, so they had "Non Dairy Whitener" instead of Creamer in their rations. Brutal honesty wins wars.
If you go out of London, particularly into the south west there are a few great local ice cream shops. It may not be huge but it is there. Ultra creamy ice cream in Somerset, Devon and Cornwall for sure
I'm a philistine - used to go to Cornwall all the time as a kid, but I *hated* the local ice cream. My child-brain thought it tasted like it had hair in it? Always wondeer if anyone else had that experience.
As wonderful as a diner breakfast is, I also feel like dinner at the diner is an event as well. The sheer variety on most NJ diner menus, and the complexity of the meals is pretty astounding. You can seriously roll in to a 24-hour diner at 3 in the morning and order a thanksgiving dinner and it'll be on your table in under 10 minutes.
As a fellow New Jersian living abroad I think you did the state proud with your choices to showcase the food. Especially the less well known stuff like Rita's water ice and the fresh produce. Sadly you couldn't feature NJ sweet corn, but the Tomatoes were on point. I do think you could have gotten the pork roll egg and cheese on a hard roll or English Muffin. It didn't need to be on a bagel. Like she said the bagel becomes the star of the show in that case. But also having lived abroad so long this reminds me of how huge portions can be and how much sugar is added to a lot of stuff. The amount of cream cheese on those bagels! The size of those water ices. I feel like a lot of people would see that and think it's meant for 2 portions.
I don’t know how I came across this video, but I’m so glad I did. We clearly grew up near each other (I went to Gateway,) because these are all places I grew up going to that have a special place in my heart. By the end I was waiting for Dippy’s and you didn’t disappoint!
All British ice cream is not whippy! If you go anywhere in the UK you can get loads of different ice cream flavours! In fact we have something called ice cream farms, where the choice is immense
Yes but you must seek those out. The difference is these are the standard in most of my state and the US in general. Same could be said if I said the US isn’t walkable. You could say “yeah well what about New York???” That is not the standard.
@@evan It is standard where I live in Lancashire. Around here you would really struggle to find Mr Whippy type ice cream. Even all the restaurants and pubs sell the local ice creams, because nobody would visit them if they didn't. I think there are many areas of the UK that are similar. Love your video though - very interesting to see your girlfriend trying your childhood foods.
My Whippy is normally only found in ice cream vans, in the UK, or, occasionally, shops that sell general groceries and they might have a machine in the corner. Most ice cream shops, which you will find all along the coast and in towns and cities, will sell proper ice cream, and ice cream, in tubs, is available in all supermarkets, so I’m a bit baffled at your experience. Did you just got to ice cream vans, or something?
@@evan no , there really not ,, having been to your side of the pond ,, it is defo not the "norm". Some really good icecream parlours over there but its not the standard.
@@brandon91191 I find it best to just not eat the shit that it's best I not think about. I'm not some savage on the verge of starvation like my ancestors. And they sacrificed so I can have better. I'll be damned if I will dishonor that collective effort by eating or thinking like one of them.
@@Ahzpayneah you're so advanced and victorian dear, truly a bastion of civilization to not eat any of the disgusting heathenous slop that the commoners and invalids chow down upon, always shoving their mouths full like rabid hogs. truly elucidated darling, I'm quite sure you'd get along swimmingly with jamie oliver
I helped with making scrapple once. Once was enough. He glossed over it's not just meat scraps but the left over meat cooked off the bones. But I still like the taste but it doesn't agree with my stomach anymore, the same with pickled tripe.
Loved this! I don’t know if Heather’s been in any of your videos before, but this is the first one I’ve seen her in and the two of you are so adorable together 😊 Now we need a video of Heather getting you to try obscure British foods (like golden syrup) to see how it compares
The brits do have some unique food items. Golden Syrup has no equivalent in the US, and they know more about sugar processing than anybody. Huge is brown sauce, which is a huge condiment put on lots of things. They eat lots of beans all times of the day, even for breakfast which turns me off. Glad Heather likes American style strip bacon. We do have the British style thick loin style called Canadian Bacon.
Jersey girl here... was not expecting to see my state on this video!!! 🖤 Then, Glassboro threw me because I grew up in Pitman, right next door, and my Aunt graduated from Rowan University in Glassboro. My Dad did the welding at Manc & Manco on the Boardwalk! The Johnson's popcorn!!! Shrivers saltwater taffy! Ahhh, Sorbello Girls, my Dad lives up the street, so I get my honey from there! The apple cider doughnuts rival Johnsons Corner Farmers Market! Our peaches, corn, and tomatoes are the best!! A tomato sandwich with mayo, salt, and pepper; summer staple!! Wow, I never knew a pretzel cone was just an us thing. Now, I need to try Dippy's, too! I live in Gloucester County, so it's a short drive! Lovee that she's asking for rainbow jimmies, as a former Mister Softee driver, my heart loves it! 😍
In some parts of the US where I've been, "creamer" is used as a generic term for any creamy thing you can put in coffee, including actual cream and the liquid plastic.
I'm from NJ and have been all over the Continental US. I've been to grocery stores where I'd be lucky to find one row of pints of half and half. I can't remember what state it was (probably West of the Mississippi) but while I was in a grocery store I got tired of staring at the milk products and finally asked an employee if they had half and half. I got a puzzled look and eventually a "half what?" so I said "like creamer but real dairy, not CoffeeMate. It's technically half milk and half cream." I could tell by the look on his face he was seriously wracking his brain to recall such a thing and finally he suggested the heavy cream. I opted for that because I can't stand fake creamer and milk just takes the joy out of my version of the coffee experience. Dude's puzzled face was burned into my brain for days. What world do I live in where Americans don't know coffee with half and half? I rarely go in coffee shops, and I haven't traveled much in the past decade, but these half and half deserts *might* have gotten a bit better in recent years. I can't say for certain. Bueller? Every chain coffee shop I've been dragged into did in fact have half and half. I think a few places had some kind of ultra pasteurized non-fat version. And hey, DD - just stop with that sugar chemical mess you call creamer. Anxiety - what if they don't have half and half?! And am I going to be paying more than 2 bucks for some weak nasty slop because I refuse to cover up the butt taste with extra flavored nonsense? Give me some paper towels or even a clean sock, a cup and hot water and I can make something I know I'll like lol Well to be honest I graduated from paper towels a long time ago. Though my wandering days seem to be over, I still have my portable "filter" dohicky (compact net on a ring type thing) I found on Amazon. And a Contigo! When a friend took me to a fancysmansy spot in Austin the server did need further instruction as she offered milk (like that was standard), then thought I wanted CoffeeMate, then said they might have whipping cream and then she remembered they had half and half for some other purpose, presented a pint and poured it in my coffee like she was happy to serve me a bowl full of jelly beans where I had asked her to pick out all the licorice ones. I don't eat out much these days but my experience is that most places outside NJ that I've been to only have CoffeeMate cups at the table, but back in the day in NJ only the more questionable diners didn't have real half and half cups. "Bring out lots of creamer. I use more than 2 in my cup!" Curious what other die hard coffee and half and half lovers have witnessed in more recent years across the country. Are we winning the battle over flavored creamy oil AKA "creamer?"
@@sparkyUSA1976 I’m not a huge coffee drinker, but at least in Seattle/Washington I’ve found that they always have had real milk and cream options most places I’ve gone, as well as plant milk options. That being said, I don’t often order coffee outside of cafes and brunch places that are more specialized for coffee lovers.
@@thecolorjune thanks for your observations! I've spent time in Oregon, Idaho and Washington and they seemed to be ok for the most part. I also discovered their dairy secret in the form of ice cream - Tillamook!
@@sparkyUSA1976 ..... seriously? I'm in Oklahoma and I don't know a single grocery store that wouldn't carry half and half. Heck, even chain restaurants have it in single serve cups if they serve coffee. Typically under the brand mini moos.
Aw, that's sweet! Let her say tom-ah-toe, it's special the way she says it. Born and raised in Southern California my mother She introduced us to Liverwurst and Braunschweiger sandwiches as well as tomato sandwiches. YUM We would get up super early in the summer when the apricots were ripe and pick a bunch of buckets for jam and canning. She had a huge garden and we had fresh sweet corn throughout the entire summer along with 3 varieties of squash, regular tomatoes, cherry and pear shaped tomatoes. Home grown beef in the freezer and while we weren't rich by any means we ate like kings!
It's always interesting when seeing differences between what people have across the pond and how people react to them. Fascinating video. I'm from South Carolina personally and haven't traveled much in my life, so it's always awesome to see comparisons like this.
It's certainly not 99% Mr Whippy the *actual* brand, but think about the volume of soft-serve icecream that fast food outlets like McDonald's, KFC, Burger King sell on a daily basis, it must be enormous in comparison to shop bought tubs and fairly niche shops (sea-side shops obviously, but with limited trading days throughout the year, and then a lot is still soft-serve).
mr whippy i.e soft-serve is the fast food of ice cream, because it can be shipped pre made then frozen. also it has a lot of air in it so you're conning the customer
Yep. Saying 99%of uk ice cream is mr whippy is like saying that US restaurants are all terrible. 🤣 "We have lots of michelin starred restaurants in the uk, but I went to Olive Garden, Arbys, and Cheesecake factory and they were all awful"
Yeah, American Cheese sliced fresh is ALWAYS in our fridge. It has a nice flavor and melts great. And you know what it melts great on? Pork Roll! I live in Trenton where it's made, so it's a staple in my house. And you did good by introducing her to Jersey tomatoes. I swear we have the best! My favorite sandwich is a tomato sandwich: tomatoes (maybe some American cheese), a bit of mayo, salt, pepper. Jersey tomatoes are the best. And corn! Jersey corn is amazing!
This is one of the most interesting videos I've seen on RUclips. I'm kinda obsessed with local food, because every place has its own culture, and I very rarely see such a wide-ranging exploration of American local foods with someone new to them like in this video. You're doing the world a service!
Kudos for finding a fun woman who speaks her mind easily but kindly. I now desperately want pizza from the east coast. we don't have good pizza in California
First time watching one of your vids. I was born in New Jersey and grew up just outside of Philly. I'm currently living on the other side of the country. I am really pleased that you featured Scrapple. I really like Scrapple. Fortunately for me I can get it here on the other side of the country. And the Apple Cider Donuts, absolute yum. Did you have an opportunity to have her try a Philly Cheesesteak in Philly? Maybe on your trip this month. I can get an authentic Philly Cheesesteak here, too. In fact, all the arguments you hear about "New York has the best bagels!" or "No, Chicago has the best bagels!" (and this applies to pizza, too) comes down to the water used. Every city processes their water differently so it has a different flavor which carries into the foods made. This took me many years to figure out as I tried to replicate an authentic Philly Cheesesteak for myself. Cheers.
Over time, people took 'creamer' to mean 'this specific thing' rather than 'whatever makes the coffee creamy' which can be that powdered stuff, cream, milk...
@@WhatDayIsItTrumpDay Because creamer is made in a lab. Why ingest that when you can have something that actually came from a cow? Put another way, given the choice between lab-grown meat and a real steak, which would you choose?
What a great video! It was fun watching a British person eating Jersey food. My first thought was why are you giving her scrapple? That's disgusting. You then redeemed yourself with bagels, ice cream, apple cider donuts and diner food. Heather is delightful and I really enjoyed her impressions of our food. I've been to the UK many times, and I would not be as nice about their food as she was about ours. Cheers! (That was for Heather)
I am not from New Jersey and I gotta say, pork roll is MAGIC. Less mushy than Spam. More flavorful, almost like a breakfast salami. It's great! You don't need to defend it because it's objectively good.
Being from Ontario, after always wondering about why this US Wawa chain, is named that, I finally googled it. I had no idea that there was another place called Wawa. I’ve only ever known about Wawa, Ontario. They have a giant Canada goose statue beside the Trans-Canada highway.
I grew up in Western New York. The tomato sandwich with Trusello's crusty bread and my Grandpa's garden tomatoes, just a bit of salt and pepper. Perfection.
There's no comparison between a fresh tomatoes and a store bought tomatoes. Most tomatoes in grocery stores are actually "hot house" meaning grown in greenhouses. They don't get the sunlight and they can grow year around. The only ones that are fresh are the vine ripe tomatoes. Which the stores always charge more for them instead of other tomatoes. I love tomatoes, but I won't eat them on anything unless they are fresh tomatoes.
Most grocery store tomatoes (out of necessity) are varieties developed to ship & store well -- unfortunately at the cost of flavor. They're likely to be picked prematurely for the same reasons. I live in a hot-summer Mediterranean climate, so tomatoes love it here. I'm guessing if someone lived in a colder zone, but had a backyard greenhouse that got warm enough (or grew indoor with grow lights), they could grow great tasting heirloom tomatoes, too.
@@miriamrobarts For better or worse, tomatoes have changed radically in UK over the last 20-30 years. They used to be a more seasonal product, grown in UK glass-houses and sold in different sizes and colours, but we have now converted (or been converted!) to the most common supermarket offering being plum or cherry tomatoes. These are now much more consistent than before and on the shelves all year round, but they are also very much sweeter, with a consequent loss of the background tomato flavour. At times it can be difficult to find the old standard tomatoes, which have become "salad" tomatoes and as for the larger "beefsteak" tomatoes, best of luck finding them in a UK supermarket these days!
@@rb9580 That's sad. 'Beefsteak' tomatoes are great for burgers and sandwiches. I hope you can find a good place to get them, & good luck if you try growing some yourself.
Love this! I’m from Baltimore and we have all the same things, minus the pork roll 😂 We even say “woorter”. South Jersey, Philly and Baltimore are all very similar. I have been to Philly and South Jersey and they both feel like home. Sprinkles are always jimmies, we eat Scrapple fried thin with mustard, we have pretzel cones, but we call snow cones, snow balls. We even have an Ocean City, Maryland! ❤
My mom is from Silver Spring, and she moved to Boston, my dad's native city, after they got married. I like to say that she picked up all the Rs he dropped. He said "watah", she said "woorter". 😊
I was so happy when she compared scrapple to black pudding. I do feel like it’s pretty analogous. I live in the Catskills Mountains (NY), and we have scrapple in the supermarket.
TBH: I believe the closest English foodstuff to American 'Scrapple' would be 'haslet' _(especially "Grasmere Farm" 'Lincolnshire Haslet whole meat loaf')_ - Several other butchers sell haslet loaves on-line. You can also buy sliced haslet in Tesco, Morrisons and ASDA. Although no longer made with the pork offal etc. of traditional haslet, when sliced it does look similar to the scrapple they were eating. OR: Look up videos on YT of how to make 'home-made' Lincolnshire haslet. If you have never eaten it, give it a go, its great for a Ploughman's Lunch or a 'cold meat' selection. 👍👍👍 😋
Although, they missed 'Delicious Orchards' in Colts Neck, Cranberries and the Jersey Devil, and the whole Jersey Shore experience (NAEC Lakehurst, the Hindenburg, the Black Mariah (first movie theater), etc.
@@donovanfoto3263 I'm British and genuinely have no idea what you just wrote !? LOL - I DO recognise 'Jersey Shore' as a US reality TV show, the Hindenburg (as the one that caught fire ?), a 'Black Maria' (here in the UK is a police van used to transport suspects or prisoners), although YOUR spelling was a bit different and you mention a movie theatre... So I am NOT sure what you mean at all? Sorry, but as they say, we may speak English, but everything can have a differnt meaning... 🤔🤣🤣🤣
@@StewedFishProductions : Yes, I agree with you. The Jersey shore was a recreational area long before it was a god awful TV show. The Hindenburg was indeed that "Great Ball of Fire" in 1939. The "Black Mariah" was the WORLD FIRST MOVIE THEATER, invented by Thomas Edison. American perspective here. These are all New Jersey things that you would not necessarily be aware of.
I'm old, and have always made ice cream with milk, cream, sugar and egg yolks. Eggless ice cream was originally a commercial product, made possible by the use of emulsifiers.
Traditional ice cream is made with egg yolks. It is quite literally custard that has been frozen and churned. The fact there is cheap knock off ice cream being sold as soft serve is kind of irrelevant.
@@franciscopozole Yes and no. Philadelphia-style ice cream does not have any eggs in it, while French-style ice cream does. They are both historic styles. When it comes to frozen custard, it is distinctive not just because it has egg in it, but because of the noticeable amount of egg in it, while regular soft-serve ice cream usually doesn't bother with eggs in the first place.
Super fun hearing Heather's take on American food. I've had my own opinions eating in the UK. It's interesting to see what tastes like "home" to folks.
I'm originally from Philly, and I have family in Ocean City that I grew up visiting so everything about this video was so nostalgic for me. I just spent the whole video salavating🤤 (btw johnson's popcorn ships and it is totally still good even if it's not still warm)
As someone from Lancaster county, with half her family from Philly, and who grew up going to OCNJ, loved this video!! I do not like scrapple. Lancaster County Amish farm ice cream places have the best ice cream (as opposed to custard), imo. Pine View Dairy & Fox Meadows Creamery are two you should definitely visit (Pine View's Oreo Caramel Espresso is the absolute best ice cream in the world). And fyi, technically, custard is made with a base that includes egg, ice cream only has cream.
As a person from Delco, we are from the same cut of culture and that includes not giving up an opportunity to shit talk. I laughed so hard at all the jabs at North Jersey and New York
Well… I can see why you’ve picked Heather. She’s right about everything, especially the bread. Next time make a tomato sandwich open-faced on a toasted slice of sourdough. She’s a 9/10.
The bagels looked delicious. I think I'd pass on the scrabble though. Hard pass . As far as the tomato sandwich goes , our midwest relatives use Vienna bread (untoasted), and spread a mix of cream cheese, sour cream, lemon juice and seasonings on top. Add almost any sliced vegetable. Mainly tomato, cucumber, and fresh water cress. Addicting ❤❤
im pretty sure we also have frozen custard but its just a type of ice cream, you can make it without eggs though thats probably what you call ice cream:)
Jersey is such an amazing state with its diverse cultures. I am from North Jersey, and a lot of the things in this video were shockingly new and unknown for me.
Ice cream and frozen custard are two totally different things. Ice cream is cream, sometimes milk, sweetener, then made into ice cream. Frozen custard is a mix of eggs and cream cooked into a custard, cooled, then made into frozen custard in the same manner that cream and milk are made into ice cream. 2 different processes, both with delicious results.
It's weird as an older Brit to see a woman from England not know what creamer / Coffee-Mate is, as it was the number one coffee add-on throughout the entire 1980s and 1990s here. But then, I suppose it was also weirdly nostalgic to see "Oh, they still use that stuff in America? How quaint!"
@24:00 This reminds me of a place in Kansas City that popped up when I was there in high school called "Angie's Italian Ice." It was opened by some guy from New Jersey and named it after his daughter. A slushy with soft serve ice cream always hit the spot on a hot summer night.
When I visited my American cousins in Georgia the new food experience I loved the most was...... fanfare......GRITS! Yes, that mixture of frogspawn and wallpaper paste is delicious !
As an Iowan, can confirm. You ask for Jimmies and we'll take you out to the middle of a corn field. 😂😂 This was great. I'm glad I found your channel and I'll be checking everything out. Cheers!
I’m a Brit living in North NJ for 27 years and I’ve never heard anyone call sprinkles Jimmy’s. They call them rainbow sprinkles which took me a while to get used to as we call them hundreds and thousands in England. I tried scrapple once when I was at a diner in the Poconos years ago and I had forgotten all about it until watching this video. The taste was nice, but I didn’t go away feeling like I’d want it again. I’ve never seen it on the menu at any diner I’ve ever been to in NJ. NJ pizza is just as good as NY pizza. We are so close I don’t know why New Yorkers even have this argument. It isn’t as if we are Chicago! My most favourite bagel place is Bagels 4 U. Their’s was the first place I ever tried bagels from and I’ve never really preferred any other since then. Jersey tomatoes are delicious, the sad thing is you can only get them during the season which is short lived. I often get a craving for salt water taffy as it’s the closest thing to sweets I’ve had in England and they are way better than airheads. I really love the different flavours. I really enjoyed this video, it was one of your best!!
I’ve lived in Jersey all my life and I’ve never heard anyone in the state call them Jimmies, even way down in the “deep south “ where this was filmed. The only times Ive heard Jimmies is used in in New England and even there I don’t think it is as common as it once was
American grape flavour is the most vile flavour ever invented. It doesn't even taste anything like any grapes I know of and I've got grapes growing in my garden which are nice and sweet.
The one thing I'd suggest now you're back in the UK, is buy yourself an ice cream maker. I remember many many years ago when my father bought one, and followed one of the included recipes for vanilla ice cream, which was very close to, if not exactly a recipe for proper traditional egg custard, and then obviously frozen with the gadget that constantly stirs it as it freezes. But yeah, it tasted fantastic, totally unlike anything I'd ever had before. And obviously you can keep trying new recipes and tweaking them until you find the perfect flavour.
What you call an Italian hoagie, we in Australia call a continental roll, or -for short - a conti. The bread is a bit crusty and usually contains salami ham, prosciutto, cheese, roasted red peppers, tomato, lettuce. 😋
Well, it looks like Heather was spot on the money. This is what Wikipedia says: In the United Kingdom, taffy pieces are known as "chewy sweets", "chews" or "fruit chews" the term "taffy" is not widely used. Popular brands of chew include Chewits and Starburst. Actually the difference between Apple cider and apple juice is a small thing called fermentation & plenty of time. Also, I believe the best British cider is usually made with sour apples. That's why British cider is alcoholic
American apple cider is UK not from concentrate, i.e. pressed. USA apple juice is UK juice from concentrate. US A hard cider is UK cider, which is fermented. Traditional cider apples are classified as bitters, sharps, bitter sweets or sweets, but eating apple varieties are often used nowadays.
I haven't had rita's in like a decade and just seeing the blue raspberry literally had me having a ratatouille moment because when I used to have it a lot my go to flavors were blue raspberry and swedish fish and like the sight of it had me feeling the taste in my mind
![BRASIL vs. URUGUAY [1-1] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 12](http://i.ytimg.com/vi/-hWBAuxF1eY/mqdefault.jpg)
I love your girlfriend content. Now get that lady her own mic pack
I knoooooow! While editing this video it became painfully obvious I need another mic
Funny cause i thought he was a puff! Good video!
@@colinofay7237Well, 1974 just called.
@@roberthindle5146 🤣
@@colinofay7237 why would you think that?
As an American married to a non American, Evan, your excitement when Heather loves something or says it's excellent is EXACTLY the way I react when serving a bit of Americana to my husband and he declares he likes it. I just about died laughing. You perfectly captured this feeling on camera. I feel like cheering when Heather says "it's excellent" from empathizing too much with you LMAO
Its the same kind of feeling when introducing your kids to something you were exposed to as a kid that they have never experienced. Its very satisfying when they actually enjoy it.
I’m a Brit living in the States and I get so excited when I meet Americans who know and like some British things. It’s like my gosh I’m not so alone! They get me! 😂
The production quality on this video is tv show level. Feels like I just watched a Food Network segment
This guy has a future.
As someone who lives in London and hasn't been home to Glen Mills, Pennsylvania in almost a year, seeing a classic Italian Hoagie and a Wawa (a Wawa I have been to) within the first minute almost made me cry. I cannot wait to subject my British partner to this experience.
Hello from Glen Mills and Wawa!
@skarasik4021 hi from Johnstown Pennsylvania WaWa is ok but I prefer Sheetz
hang in there you'll get some flavor soon
Wawa..its a bread roll with hardly any filling...lol And creamer is crap!
My god, there are much better “hoagies” than at Wawa. Didn’t you ever go to Delco? Much better than anything from Wawa. Hope you’re enjoying London.
I've never heard Evan's accent as much as in this video. He usually has a smoothed out general American, but the hoagies and the ocean brought it out.
My family is from Philly and he is hitting all those vowels HARD. 😅
Accents are so weird! After a few years in Australia, I brought my husband to meet my family in the States. My American accent had morphed to the point of people not realizing from a short confab that I was foreign, but as soon as i boarded a Greyhound in LA... I was suddenly hitting those Rs like a big brother playing whack-a-mole!
really sticking the landing on "hoagie" lol
"Wooter" for water. I'm from Maryland & many pronounce it the same.
Snow cone, too. Didn't realize they don't have them everywhere until I moved to Oklahoma. No one knew what it was. Lol
That wooderice
I enjoy all of your videos but this one ranks in the top 3 for me! So delightful to share your childhood with someone
Same here. Love it. Great content, very relatable with fast narrative and superb editing. Great job Evan 👏🏻
Agreed!
Waa Waa and Hoagies ? he's not from New Jersey , he's from South Jersey , otherwise he would say 7-Eleven and Subs.
I love this video! But everyone from new jersey knows a TAYLOR, egg and cheese is on a fresh toasted kaiser roll, and the cheese is american! That's a classic in north jersey, at least! I was also very excited to see you at Angelo's- my son went to Rowan and we loved that little diner!
As a long islander I’d like to say that maybe you’ve been spoiled bc all of your ice cream places serve frozen custard, but soft serve ice cream and frozen custard are definitely not interchangeable! Frozen custard is elite
Frozen custard has egg yolk (legally min. 1.4%), where ice cream doesn't
I was looking in the comments to see if anyone else was going to bring up that Ice Cream and Frozen Custard, while similar, are NOT the same thing.
It hurt me when he said that frozen custard is soft serve.
I'm glad you mentioned this! The FDA requires ice cream to have 10% to 16% dairy milkfat, otherwise it must be sold as frozen dessert. To be sold as frozen custard it must meet the same milkfat standard plus have at least 1.4% egg yolk solids. This is most noticeable when you're buying it in the supermarket where you can read the label and compare cost/oz.
I like Heathers real honest opinions
I always appreciate how articulate she is especially when describing food! It’s a joy
@@evan I wish that friends would actually describe how they feel about food when we try stuff instead of just saying whether they like it I cook a lot and want to know why someone likes something. It infuriates me honestly.
Blasphemy from Heather preferring the American bacon to her "usual rashers".
She might not be allowed back home...
Mind you, she gets 10/10 for taking a decent mouthful of the various foods (eg the pizza) rather than a delicate nibble.
@@pilsplease7561I try to describe everything I like about food as much as I can to learn and remember things better
It's quite clear she has a no nonsense attitude - I like it. I see why Evan is betrothed already 🤣
As a US veteran I have lived all over the world. I have visited England many times, I love the British people. You are one very lucky lad to have such a lovely girlfriend! Cheers.
I had the privilege of being stationed in England for three years (RAF Mildenhall) and it was fantastic. Highly recommend it.
Cider is made from WHOLE cold pressed apples, it is pressed skin and all, which is why it has a cloudy appearance. It CAN be made alchalolic if the apples are not washed, and the natural yeast ferments the batch, or yeast can be added after pressing.
Whereas juice is made from peeled and cored apples, and filtered further to ensure it remains clear.
incorrect, cider is an alcoholic beverage. it has to be fermented, otherwise it's just juice. next you'll say whole pressed oranges are orange liqueur.
in Europe, "soft cider" is just called unfiltered apple juice lol
i am an american living abroad in japan right now, and this video was so comforting. not to mention the quality was through the roof! i cannot wait to see more videos you come out with with heather!
I cant wait to travel to japan, what part are you living at?
Always love when you include Heather in your videos, Evan. I just know you each gained at least 12 pounds on that trip. That was fun. Thanks. You’ve done a good job through the years of championing your home state.
I’ve been on a cut since April (down 12kg) and my trip to Jersey put a big damper on my progress haha
@@evanwow you actually know about metric weights .
Creamer is a chemical abomination. I find it fascinating how many Americans have never actually questioned their use of 'creamer' and its flavoured variants
I don't get why they don't just use cream if they want creamy coffee, odd.
@@RushfanUK cream is not cheap.
@RushfanUK cheaper ingredients and bigger profit leading to advertising push, I'm guessing. There's the dry/ powdered versions too, that were sold as 'convenience'
What’s the point of adding seed oils into the creamer?
@@KevinAmatt cheap, profitable.
I had a Soviet Russian Girlfriend back in school. She was here on scholarship and exchange. The best day we ever had was her first Thanksgiving with my family, add we are all outrageously good cooks.
More than the meal she was overwhelmed by my kin and their kindness, the Spirit of the Holiday. She wept. It was a lovely day...
I'm retired and watch a lot of RUclips. So many Europeans are surprised at our friendliness to one another. We're blessed.
As someone from South Jersey, this video is crazy because everything feel so familar and homey. It make me homesick since I'm away for college
Me: "Huh, he doesn't sound like he's from Jersey. Maybe he's a transplant?"
Evan: "Woorter"
Me: "Ah, there it is."
😂❤
Love the episode!
I don't say woorter I literally say water and I'm from S, Jersey. BUT... what I do say that gives me away is how I say.... CAWFEE!!!!
South jersey came out.. lol
Heh-ew-geeee.
How did you not realize when he said "hehw-gee"
He has been living in England for 5+ years, but he was born and raised in Jersey.
Really really enjoyed this video- the subject, the editing, the way you and heather interact. Theres something so sweet about someone showing their gf some of the best parts about the place where they grew up. 😊
I’m a bit confused by saying that frozen custard and soft serve ice cream are the same thing. Like, they are very similar, but to my knowledge they use somewhat different ingredients. At least in the Midwest. (I don’t think normal soft serve has eggs, while custard does).
You are correct.
@@EricMBlog I was confused as well, custard in the uk and Australia is made with cream, milk, sugar, vanilla pod, and egg yolk. I was wondering if this was just a frozen custard, which sounds amazing, or if it was just another America way of saying ice cream.
The FDA regulates what you can call the products based on ingredients and nutrition facts. Legally, ice cream must contain a certain % fat content (and cream) to be labeled as such in the US. Gelato has a different % fat content, and custard has another (and egg yolks/eggs). This is why Dairy Queen is not ever referred to as ice cream, it’s soft serve. They’re not legally allowed to call it such.
I was thinking the same thing. Soft serve ice cream is dairy queen. Frozen custard is Culver’s and they aren’t the same thing. To be considered frozen custard it has to contain 1.4% egg yolk solids by weight. Dairy queen would not qualify nor would most soft serve ice cream. Frozen custard is superior in my opinion.
That is correct. NJ has both soft serve and frozen custard places. Definitely not the same thing.
As someone who grew up in South Jersey (Salem County) during the 60s and 70s, he could have done an entire video just on the locally grown fruit and vegetables. They're fantastic and you can buy them directly off the farm. Indeed, the only real tomatoes are grown in the sandy soil of South Jersey. I don't know what those red balls the rest of the world eats really are, but they're not tomatoes.
Europeans (except for the really the north-east) doesn't typically grow up with access Maple syrup, other tree syrups, or maple flavored syrups. Instead, they have Golden Syrup, which is a white cane sugar syrup that has been reduced until caramelization occurs. It is similar to some of the qualities of very light molasses but missing some of the components that are filtered out of raw sugar. This difference is because during the early colonial era the cost of the importing of sugar from South America/Caribbean was high. This favored doing all the refining before shipping (whereas the colonial US was a much shorter trip and could afford to bring unrefined sugars).
The US tends to also use Corn based fructose in their syrups. This is also why many people find a lot of US sweetened things "too sweet". The nuance and the initial hit of sweetness of Fructose and Glucose are subtilty different tastes. As the US sweeteners amplify Fructose (High Fructose Corn Syrup) the taste sensation seems "overly sweet" or maybe out of balance to people who grew up with other forms of sugar.
In the US Apple Juice is filtered and generally pasteurized, Apple Cider is raw pressed apples (so it still contains much of the pectin and enzymes from the apples). Spiced Apple Cider then usually has some cinnamon, ginger, nutmeg, etc. in it. Mulled Apple Cider has been heated with the spices to extract more spice flavor (and then can be hot or chilled). Apple Cider in the US used to also refer to the hard (fermented) product until prohibition. In fact because of our climate and the prevalence of the apple tree it was the primary alcoholic drink with beer being the secondary.
Prohibition, pasteurization, and refrigeration all occurred near the same time and thus changed the common US meaning of Apple Cider to be non-alcoholic. And with Prohibition followed by WW1 Americans tended to then prefer beer.
US Bread crumb (texture) tends to be different then European style too and tends to suffer from the same Fructose thing. Also much of US wheat is of different variety mixes than those grown in Europe.
Thanks for the information.
As an ex-PA resident, lived in NJ and last 20 years a Londoner, this was so much fun to watch. So many memories.
It’s good to see a British viewpoint on American food. Every time we went to Cornwall we stopped in Penzance where you could get an ice cream (not whippy) with Clotted cream on. Yummy
Cornwall makes sense! My main point was that 99x out of 100 from the places I’ve been in the south, north, and wales, if a place offers ice cream (soft serve) it’s mr whippy which is just no comparison to actual ice cream. I’ll have to trip out to Cornwall and Devon
@@evanthere are lots of Italian ice creams especially here in Northern Ireland and only ice cream vans serve that shit. 😂.
@@evanthere are real ice cream places in London just google them. Italian ice cream is sold in most places if you look. Plus ice cream according to FDA must contain 10% Milk fat and good ice cream must be from cows that aren’t treated with artificial growth hormones. Just saying but enjoyed you showing off your home to Heather.
Oooh you must try clotted cream ice cream! 😁🍨
Oxfordshire, Cotwalds too... @@evan
The British military don't have a marketing department, so they had "Non Dairy Whitener" instead of Creamer in their rations. Brutal honesty wins wars.
And the major brand name for it in the UK is probably CoffeMate.
Heather is a wonderful lady! Thank your for sharing your favorite places with her and us!
Love your travel-channel style. I enjoy the addition of fun facts and sharing cultural details.
Glad you enjoy it! I like providing the actual context :)
Top notch production quality. I feel like I'm watching The Food Network.
But without real food.
If you go out of London, particularly into the south west there are a few great local ice cream shops. It may not be huge but it is there. Ultra creamy ice cream in Somerset, Devon and Cornwall for sure
Hmmm... interesting. Evan, research this and report your findings :P
Devon and Cornwall especially well known for clotted cream ice cream (bonus points for a dollop of clotted cream on top too!)
@@jasminebraid5891 yep, can’t get more creamy than clotted cream ice cream.
@@carbongrip2108 yes, I’d love for him to try these and see if it is anything like the ice cream from home
I'm a philistine - used to go to Cornwall all the time as a kid, but I *hated* the local ice cream. My child-brain thought it tasted like it had hair in it? Always wondeer if anyone else had that experience.
As wonderful as a diner breakfast is, I also feel like dinner at the diner is an event as well. The sheer variety on most NJ diner menus, and the complexity of the meals is pretty astounding. You can seriously roll in to a 24-hour diner at 3 in the morning and order a thanksgiving dinner and it'll be on your table in under 10 minutes.
As a fellow New Jersian living abroad I think you did the state proud with your choices to showcase the food. Especially the less well known stuff like Rita's water ice and the fresh produce. Sadly you couldn't feature NJ sweet corn, but the Tomatoes were on point. I do think you could have gotten the pork roll egg and cheese on a hard roll or English Muffin. It didn't need to be on a bagel. Like she said the bagel becomes the star of the show in that case.
But also having lived abroad so long this reminds me of how huge portions can be and how much sugar is added to a lot of stuff. The amount of cream cheese on those bagels! The size of those water ices. I feel like a lot of people would see that and think it's meant for 2 portions.
Reading Rainbow. Now that brings back some memories. Thumbs up just for that.
I don’t know how I came across this video, but I’m so glad I did. We clearly grew up near each other (I went to Gateway,) because these are all places I grew up going to that have a special place in my heart. By the end I was waiting for Dippy’s and you didn’t disappoint!
Ok, Heather deserves a greater presence in your vids! The comedic timing of her flopping beside you at the end was perfection!
Oh more of Heather please!! She's wonderful 🥰
I haven’t watched RUclips in a bit, but I lovedddd your channel in middle school + HS. Fantastic content! I’m so obsessed with videos like these!
WAHEY welcome back
All British ice cream is not whippy! If you go anywhere in the UK you can get loads of different ice cream flavours! In fact we have something called ice cream farms, where the choice is immense
Yes but you must seek those out.
The difference is these are the standard in most of my state and the US in general.
Same could be said if I said the US isn’t walkable. You could say “yeah well what about New York???” That is not the standard.
@@evan It is standard where I live in Lancashire. Around here you would really struggle to find Mr Whippy type ice cream. Even all the restaurants and pubs sell the local ice creams, because nobody would visit them if they didn't. I think there are many areas of the UK that are similar. Love your video though - very interesting to see your girlfriend trying your childhood foods.
I would describe every tub of ice cream sold in supermarkets as proper ice cream, I only know whippy from certain ice cream vans.
My Whippy is normally only found in ice cream vans, in the UK, or, occasionally, shops that sell general groceries and they might have a machine in the corner. Most ice cream shops, which you will find all along the coast and in towns and cities, will sell proper ice cream, and ice cream, in tubs, is available in all supermarkets, so I’m a bit baffled at your experience. Did you just got to ice cream vans, or something?
@@evan no , there really not ,, having been to your side of the pond ,, it is defo not the "norm".
Some really good icecream parlours over there but its not the standard.
Omg haha "I wont describe to you what it is until after you try it" with the Scrapple xD Knew what was coming with family from Philadelphia!
Yeah…it is best that you try not to think about what Scrapple is made out of when you have it.
Yes, she was brave to try it, esp. with that intro.
@@brandon91191 I find it best to just not eat the shit that it's best I not think about. I'm not some savage on the verge of starvation like my ancestors. And they sacrificed so I can have better. I'll be damned if I will dishonor that collective effort by eating or thinking like one of them.
@@Ahzpayneah you're so advanced and victorian dear, truly a bastion of civilization to not eat any of the disgusting heathenous slop that the commoners and invalids chow down upon, always shoving their mouths full like rabid hogs. truly elucidated darling, I'm quite sure you'd get along swimmingly with jamie oliver
I helped with making scrapple once. Once was enough. He glossed over it's not just meat scraps but the left over meat cooked off the bones. But I still like the taste but it doesn't agree with my stomach anymore, the same with pickled tripe.
Loved this! I don’t know if Heather’s been in any of your videos before, but this is the first one I’ve seen her in and the two of you are so adorable together 😊
Now we need a video of Heather getting you to try obscure British foods (like golden syrup) to see how it compares
They've been dating for at least like 2 years
The brits do have some unique food items. Golden Syrup has no equivalent in the US, and they know more about sugar processing than anybody. Huge is brown sauce, which is a huge condiment put on lots of things. They eat lots of beans all times of the day, even for breakfast which turns me off. Glad Heather likes American style strip bacon. We do have the British style thick loin style called Canadian Bacon.
Jersey girl here... was not expecting to see my state on this video!!! 🖤 Then, Glassboro threw me because I grew up in Pitman, right next door, and my Aunt graduated from Rowan University in Glassboro. My Dad did the welding at Manc & Manco on the Boardwalk! The Johnson's popcorn!!! Shrivers saltwater taffy! Ahhh, Sorbello Girls, my Dad lives up the street, so I get my honey from there! The apple cider doughnuts rival Johnsons Corner Farmers Market! Our peaches, corn, and tomatoes are the best!! A tomato sandwich with mayo, salt, and pepper; summer staple!! Wow, I never knew a pretzel cone was just an us thing. Now, I need to try Dippy's, too! I live in Gloucester County, so it's a short drive! Lovee that she's asking for rainbow jimmies, as a former Mister Softee driver, my heart loves it! 😍
I love that you are showing her your culture and how you have grown up.
Such a cute couple and so cute that they can expose each other to their cultures!
In some parts of the US where I've been, "creamer" is used as a generic term for any creamy thing you can put in coffee, including actual cream and the liquid plastic.
Same
I'm from NJ and have been all over the Continental US. I've been to grocery stores where I'd be lucky to find one row of pints of half and half. I can't remember what state it was (probably West of the Mississippi) but while I was in a grocery store I got tired of staring at the milk products and finally asked an employee if they had half and half. I got a puzzled look and eventually a "half what?" so I said "like creamer but real dairy, not CoffeeMate. It's technically half milk and half cream." I could tell by the look on his face he was seriously wracking his brain to recall such a thing and finally he suggested the heavy cream. I opted for that because I can't stand fake creamer and milk just takes the joy out of my version of the coffee experience. Dude's puzzled face was burned into my brain for days. What world do I live in where Americans don't know coffee with half and half?
I rarely go in coffee shops, and I haven't traveled much in the past decade, but these half and half deserts *might* have gotten a bit better in recent years. I can't say for certain. Bueller? Every chain coffee shop I've been dragged into did in fact have half and half. I think a few places had some kind of ultra pasteurized non-fat version. And hey, DD - just stop with that sugar chemical mess you call creamer.
Anxiety - what if they don't have half and half?! And am I going to be paying more than 2 bucks for some weak nasty slop because I refuse to cover up the butt taste with extra flavored nonsense? Give me some paper towels or even a clean sock, a cup and hot water and I can make something I know I'll like lol Well to be honest I graduated from paper towels a long time ago. Though my wandering days seem to be over, I still have my portable "filter" dohicky (compact net on a ring type thing) I found on Amazon. And a Contigo!
When a friend took me to a fancysmansy spot in Austin the server did need further instruction as she offered milk (like that was standard), then thought I wanted CoffeeMate, then said they might have whipping cream and then she remembered they had half and half for some other purpose, presented a pint and poured it in my coffee like she was happy to serve me a bowl full of jelly beans where I had asked her to pick out all the licorice ones.
I don't eat out much these days but my experience is that most places outside NJ that I've been to only have CoffeeMate cups at the table, but back in the day in NJ only the more questionable diners didn't have real half and half cups. "Bring out lots of creamer. I use more than 2 in my cup!"
Curious what other die hard coffee and half and half lovers have witnessed in more recent years across the country. Are we winning the battle over flavored creamy oil AKA "creamer?"
@@sparkyUSA1976 I’m not a huge coffee drinker, but at least in Seattle/Washington I’ve found that they always have had real milk and cream options most places I’ve gone, as well as plant milk options. That being said, I don’t often order coffee outside of cafes and brunch places that are more specialized for coffee lovers.
@@thecolorjune thanks for your observations! I've spent time in Oregon, Idaho and Washington and they seemed to be ok for the most part. I also discovered their dairy secret in the form of ice cream - Tillamook!
@@sparkyUSA1976 ..... seriously? I'm in Oklahoma and I don't know a single grocery store that wouldn't carry half and half. Heck, even chain restaurants have it in single serve cups if they serve coffee. Typically under the brand mini moos.
Aw, that's sweet! Let her say tom-ah-toe, it's special the way she says it. Born and raised in Southern California my mother She introduced us to Liverwurst and Braunschweiger sandwiches as well as tomato sandwiches. YUM We would get up super early in the summer when the apricots were ripe and pick a bunch of buckets for jam and canning. She had a huge garden and we had fresh sweet corn throughout the entire summer along with 3 varieties of squash, regular tomatoes, cherry and pear shaped tomatoes. Home grown beef in the freezer and while we weren't rich by any means we ate like kings!
I'm from Philadelphia but there's a lot of overlap so it's very fun to see local foods being rated :D
It's always interesting when seeing differences between what people have across the pond and how people react to them. Fascinating video. I'm from South Carolina personally and haven't traveled much in my life, so it's always awesome to see comparisons like this.
I read a bunch of comments about it but I still wasn’t ready to hear “99% of uk ice cream is the same, mr whippy.”
That’s just misinformation.
Quite 99% of UK ice cream is not mr whippy
@@philcoogan7369 I'd struggle to buy Mr whippy here, there are no ice cream vans but ice cream shops with really nice ice cream. Yes I am in the UK.
It's certainly not 99% Mr Whippy the *actual* brand, but think about the volume of soft-serve icecream that fast food outlets like McDonald's, KFC, Burger King sell on a daily basis, it must be enormous in comparison to shop bought tubs and fairly niche shops (sea-side shops obviously, but with limited trading days throughout the year, and then a lot is still soft-serve).
mr whippy i.e soft-serve is the fast food of ice cream, because it can be shipped pre made then frozen. also it has a lot of air in it so you're conning the customer
Yep. Saying 99%of uk ice cream is mr whippy is like saying that US restaurants are all terrible. 🤣
"We have lots of michelin starred restaurants in the uk, but I went to Olive Garden, Arbys, and Cheesecake factory and they were all awful"
Yeah, American Cheese sliced fresh is ALWAYS in our fridge. It has a nice flavor and melts great. And you know what it melts great on? Pork Roll! I live in Trenton where it's made, so it's a staple in my house. And you did good by introducing her to Jersey tomatoes. I swear we have the best! My favorite sandwich is a tomato sandwich: tomatoes (maybe some American cheese), a bit of mayo, salt, pepper. Jersey tomatoes are the best. And corn! Jersey corn is amazing!
Pro tip: eggs benedict with pork roll instead of Canadian bacon
@@brad1785 I just had dinner and you made me hungry!
This is one of the most interesting videos I've seen on RUclips. I'm kinda obsessed with local food, because every place has its own culture, and I very rarely see such a wide-ranging exploration of American local foods with someone new to them like in this video. You're doing the world a service!
Thanks!
Kudos for finding a fun woman who speaks her mind easily but kindly. I now desperately want pizza from the east coast. we don't have good pizza in California
First time watching one of your vids. I was born in New Jersey and grew up just outside of Philly. I'm currently living on the other side of the country. I am really pleased that you featured Scrapple. I really like Scrapple. Fortunately for me I can get it here on the other side of the country. And the Apple Cider Donuts, absolute yum. Did you have an opportunity to have her try a Philly Cheesesteak in Philly? Maybe on your trip this month. I can get an authentic Philly Cheesesteak here, too. In fact, all the arguments you hear about "New York has the best bagels!" or "No, Chicago has the best bagels!" (and this applies to pizza, too) comes down to the water used. Every city processes their water differently so it has a different flavor which carries into the foods made. This took me many years to figure out as I tried to replicate an authentic Philly Cheesesteak for myself. Cheers.
I’ve never understood how creamer is just accepted as normal.
marketing!
Over time, people took 'creamer' to mean 'this specific thing' rather than 'whatever makes the coffee creamy' which can be that powdered stuff, cream, milk...
Ain’t nothing like the real thing, baby! Half-and-half or cream in my coffee… NEVER “creamer.” ☕️
I'm baffled as to why the aversion to it here in these comments.
@@WhatDayIsItTrumpDay Because creamer is made in a lab. Why ingest that when you can have something that actually came from a cow? Put another way, given the choice between lab-grown meat and a real steak, which would you choose?
Now I like broccoli, but you could ask me to name one million pizza toppings and it wouldn’t even cross my mind. That was super interesting to me.
Roasted broccoli surprisingly works on pizza.
You haven't lived until you've had a garlic pizza with broccoli
"It looks like apple juice and it tastes like apple juice because it is apple juice." :)
I suppose, yet at the same time anyone can tell apple cider and apple juice apart by sight, smell, taste, and texture.
that is NOT cider what they're drinking. Hate those "clear" juices claiming to be cider, this ain't it. There's a definite difference.
@@colinstueeyup, real sweet cider aint clear, its cloudy and a bit pulpy.
@@tsrenis exactly! definitely some mouth feel, pulpy!
What a great video! It was fun watching a British person eating Jersey food. My first thought was why are you giving her scrapple? That's disgusting. You then redeemed yourself with bagels, ice cream, apple cider donuts and diner food. Heather is delightful and I really enjoyed her impressions of our food. I've been to the UK many times, and I would not be as nice about their food as she was about ours. Cheers! (That was for Heather)
I've always loved diners. The layouts, the decor, how you can pretend you're in a Hollywood film... Wish they were more of a thing in the UK
I am not from New Jersey and I gotta say, pork roll is MAGIC. Less mushy than Spam. More flavorful, almost like a breakfast salami. It's great! You don't need to defend it because it's objectively good.
Being from Ontario, after always wondering about why this US Wawa chain, is named that, I finally googled it. I had no idea that there was another place called Wawa. I’ve only ever known about Wawa, Ontario. They have a giant Canada goose statue beside the Trans-Canada highway.
I was told, years ago (1976???), Wawa is "Great Flying Goose (Canada Goose).
Scallion are green onions? That is still Stateside! Scallions are ….. spring onions our side of the Pond
Spring onions are known as scallions in Teesside in North East England.
We call them all 3 it’s not just scallions
You will hear scallions, spring onions, and green onions interchangeably here in the states. Usually the preferred term depends on the region.
I love this video! It’s always interesting to watch the reactions from people that are trying food items that they are not familiar with.
I grew up in Western New York. The tomato sandwich with Trusello's crusty bread and my Grandpa's garden tomatoes, just a bit of salt and pepper. Perfection.
There's no comparison between a fresh tomatoes and a store bought tomatoes. Most tomatoes in grocery stores are actually "hot house" meaning grown in greenhouses. They don't get the sunlight and they can grow year around. The only ones that are fresh are the vine ripe tomatoes. Which the stores always charge more for them instead of other tomatoes. I love tomatoes, but I won't eat them on anything unless they are fresh tomatoes.
Most grocery store tomatoes (out of necessity) are varieties developed to ship & store well -- unfortunately at the cost of flavor. They're likely to be picked prematurely for the same reasons.
I live in a hot-summer Mediterranean climate, so tomatoes love it here. I'm guessing if someone lived in a colder zone, but had a backyard greenhouse that got warm enough (or grew indoor with grow lights), they could grow great tasting heirloom tomatoes, too.
@@miriamrobarts For better or worse, tomatoes have changed radically in UK over the last 20-30 years. They used to be a more seasonal product, grown in UK glass-houses and sold in different sizes and colours, but we have now converted (or been converted!) to the most common supermarket offering being plum or cherry tomatoes. These are now much more consistent than before and on the shelves all year round, but they are also very much sweeter, with a consequent loss of the background tomato flavour. At times it can be difficult to find the old standard tomatoes, which have become "salad" tomatoes and as for the larger "beefsteak" tomatoes, best of luck finding them in a UK supermarket these days!
Most grocery stores in NJ sell NJ tomato’s during the season. People are serious about a tomato sandwich
@@rb9580 That's sad. 'Beefsteak' tomatoes are great for burgers and sandwiches. I hope you can find a good place to get them, & good luck if you try growing some yourself.
Love this! I’m from Baltimore and we have all the same things, minus the pork roll 😂 We even say “woorter”. South Jersey, Philly and Baltimore are all very similar. I have been to Philly and South Jersey and they both feel like home. Sprinkles are always jimmies, we eat Scrapple fried thin with mustard, we have pretzel cones, but we call snow cones, snow balls. We even have an Ocean City, Maryland! ❤
My mom is from Silver Spring, and she moved to Boston, my dad's native city, after they got married. I like to say that she picked up all the Rs he dropped. He said "watah", she said "woorter". 😊
From Maryland, too and thought the same thing.
Wooter. Lol
Eastern Shore of Maryland here and many things from Jersey felt like home. It broke my heart that she didn't like scrapple lol.
I was so happy when she compared scrapple to black pudding. I do feel like it’s pretty analogous. I live in the Catskills Mountains (NY), and we have scrapple in the supermarket.
TBH: I believe the closest English foodstuff to American 'Scrapple' would be 'haslet' _(especially "Grasmere Farm" 'Lincolnshire Haslet whole meat loaf')_ - Several other butchers sell haslet loaves on-line. You can also buy sliced haslet in Tesco, Morrisons and ASDA. Although no longer made with the pork offal etc. of traditional haslet, when sliced it does look similar to the scrapple they were eating.
OR: Look up videos on YT of how to make 'home-made' Lincolnshire haslet. If you have never eaten it, give it a go, its great for a Ploughman's Lunch or a 'cold meat' selection. 👍👍👍 😋
Although, they missed 'Delicious Orchards' in Colts Neck, Cranberries and the Jersey Devil, and the whole Jersey Shore experience (NAEC Lakehurst, the Hindenburg, the Black Mariah (first movie theater), etc.
@@donovanfoto3263
I'm British and genuinely have no idea what you just wrote !? LOL - I DO recognise 'Jersey Shore' as a US reality TV show, the Hindenburg (as the one that caught fire ?), a 'Black Maria' (here in the UK is a police van used to transport suspects or prisoners), although YOUR spelling was a bit different and you mention a movie theatre... So I am NOT sure what you mean at all? Sorry, but as they say, we may speak English, but everything can have a differnt meaning... 🤔🤣🤣🤣
@@StewedFishProductions : Yes, I agree with you. The Jersey shore was a recreational area long before it was a god awful TV show. The Hindenburg was indeed that "Great Ball of Fire" in 1939. The "Black Mariah" was the WORLD FIRST MOVIE THEATER, invented by Thomas Edison.
American perspective here. These are all New Jersey things that you would not necessarily be aware of.
@@donovanfoto3263
Thanks for clearing that all up... Makes sense now, cheers.
OCNJ boardwalk food is the best! All the childhood vacation memories..pizza, saltwater taffy, fudge...and the sound of the seagulls is the best!
Fellow Woodstown native here. Thanks for showing our part of the country!
Frozen custard isn't the same as ice cream. Frozen custard has egg yoke.
I'm old, and have always made ice cream with milk, cream, sugar and egg yolks. Eggless ice cream was originally a commercial product, made possible by the use of emulsifiers.
Traditional ice cream is made with egg yolks. It is quite literally custard that has been frozen and churned. The fact there is cheap knock off ice cream being sold as soft serve is kind of irrelevant.
@@franciscopozole Yes and no. Philadelphia-style ice cream does not have any eggs in it, while French-style ice cream does. They are both historic styles. When it comes to frozen custard, it is distinctive not just because it has egg in it, but because of the noticeable amount of egg in it, while regular soft-serve ice cream usually doesn't bother with eggs in the first place.
The wrap up though ! You two are verrrrry cute 😍 Thank you. One of my most favourite episodes so far !
Yay, thank you!
Fresh orchard peaches, sliced and put on home made (must be hand cranked) vanilla ice cream is THE best concoction this side of Heaven
Sounds divine 😋 ❤
There is one better… substitute ice cream with fresh ricotta (not the supermarket kind), a touch of honey and coarse black pepper.
That was a lovely wholesome video. Heather is great... Perfect combination of nice but not afraid to give her own opinions. Yall make a good pair.
Super fun hearing Heather's take on American food. I've had my own opinions eating in the UK. It's interesting to see what tastes like "home" to folks.
I'm originally from Philly, and I have family in Ocean City that I grew up visiting so everything about this video was so nostalgic for me. I just spent the whole video salavating🤤 (btw johnson's popcorn ships and it is totally still good even if it's not still warm)
As someone from Lancaster county, with half her family from Philly, and who grew up going to OCNJ, loved this video!! I do not like scrapple. Lancaster County Amish farm ice cream places have the best ice cream (as opposed to custard), imo. Pine View Dairy & Fox Meadows Creamery are two you should definitely visit (Pine View's Oreo Caramel Espresso is the absolute best ice cream in the world). And fyi, technically, custard is made with a base that includes egg, ice cream only has cream.
I’m also from Lancaster, and I completely agree that pine view dairy has the best ice cream.
As a person from Delco, we are from the same cut of culture and that includes not giving up an opportunity to shit talk. I laughed so hard at all the jabs at North Jersey and New York
Well… I can see why you’ve picked Heather. She’s right about everything, especially the bread. Next time make a tomato sandwich open-faced on a toasted slice of sourdough. She’s a 9/10.
I haven’t seen one of your videos in a while. Your accent is really evolving! The British is really taking hold. LOL
Love this video. It's like a food crawl TV episode, I would try some of those bagels.
My dad made me scrapple once a month and were from Indiana. Everything but the oink
The bagels looked delicious. I think I'd pass on the scrabble though. Hard pass . As far as the tomato sandwich goes , our midwest relatives use Vienna bread (untoasted), and spread a mix of cream cheese, sour cream, lemon juice and seasonings on top. Add almost any sliced vegetable. Mainly tomato, cucumber, and fresh water cress. Addicting ❤❤
Coffee 'creamer' is called 'whitener' in the UK.
It makes coffee taste creamier than just milk.
Like 'coffee - mate' in the cardboard container with the red plastic lid
Frozen custard is actually different than soft serve. It has eggs in it.
And neither can be legally called ice cream.
@@BrianRandall-v8c Custard is SO much better.
im pretty sure we also have frozen custard but its just a type of ice cream, you can make it without eggs though thats probably what you call ice cream:)
@@katinthehat7655 it's called frozen custard because you're actually making a custard it's not just ice cream. You need the eggs to do so.
Jersey is such an amazing state with its diverse cultures. I am from North Jersey, and a lot of the things in this video were shockingly new and unknown for me.
Ice cream and frozen custard are two totally different things. Ice cream is cream, sometimes milk, sweetener, then made into ice cream. Frozen custard is a mix of eggs and cream cooked into a custard, cooled, then made into frozen custard in the same manner that cream and milk are made into ice cream. 2 different processes, both with delicious results.
Yay! This is my favorite video of this year. Thank you!
Taffy in Wales is a name for a welshman, originally for dafydd(david)
In the words of the poem:
Taffy was a Welshman,
Taffy was a thief.
It's weird as an older Brit to see a woman from England not know what creamer / Coffee-Mate is, as it was the number one coffee add-on throughout the entire 1980s and 1990s here.
But then, I suppose it was also weirdly nostalgic to see "Oh, they still use that stuff in America? How quaint!"
Cafés used to serve little pots of it, I always asked for milk, but we never bought it at home.
I really appreciate the fact that Heather took off her glasses for the final cone. That is dedication.
@24:00 This reminds me of a place in Kansas City that popped up when I was there in high school called "Angie's Italian Ice." It was opened by some guy from New Jersey and named it after his daughter. A slushy with soft serve ice cream always hit the spot on a hot summer night.
When I visited my American cousins in Georgia the new food experience I loved the most was...... fanfare......GRITS! Yes, that mixture of frogspawn and wallpaper paste is delicious !
If you call it polenta it sounds fancier :P
As someone from San Diego, this is as alien to me as it is for Heather, so I really need to get to NJ sometime!
As soon as I read the title, I eagerly anticipated the Wawa review. Glad it was the first stop (as it should be)!!
As an Iowan, can confirm. You ask for Jimmies and we'll take you out to the middle of a corn field. 😂😂 This was great. I'm glad I found your channel and I'll be checking everything out. Cheers!
I love the style and editing in this video Evan!
Thanks! I think you’ll enjoy this Sunday’s!
I’m a Brit living in North NJ for 27 years and I’ve never heard anyone call sprinkles Jimmy’s. They call them rainbow sprinkles which took me a while to get used to as we call them hundreds and thousands in England. I tried scrapple once when I was at a diner in the Poconos years ago and I had forgotten all about it until watching this video. The taste was nice, but I didn’t go away feeling like I’d want it again. I’ve never seen it on the menu at any diner I’ve ever been to in NJ. NJ pizza is just as good as NY pizza. We are so close I don’t know why New Yorkers even have this argument. It isn’t as if we are Chicago! My most favourite bagel place is Bagels 4 U. Their’s was the first place I ever tried bagels from and I’ve never really preferred any other since then. Jersey tomatoes are delicious, the sad thing is you can only get them during the season which is short lived. I often get a craving for salt water taffy as it’s the closest thing to sweets I’ve had in England and they are way better than airheads. I really love the different flavours.
I really enjoyed this video, it was one of your best!!
I’ve lived in Jersey all my life and I’ve never heard anyone in the state call them Jimmies, even way down in the “deep south “ where this was filmed. The only times Ive heard Jimmies is used in in New England and even there I don’t think it is as common as it once was
My new england wife and i argue about it. My NNJ self is team sprinkles
I am 65. Grew up in Salem County. They were called Jimmies. Never heard them called sprinkles until I moved to Pennsylvania.
@@raymondturro9853They are called jimmies in the Philadelphia area and South Jersey
"Grape 👉 🍬" - Heather 0:14
American grape flavour is the most vile flavour ever invented. It doesn't even taste anything like any grapes I know of and I've got grapes growing in my garden which are nice and sweet.
The one thing I'd suggest now you're back in the UK, is buy yourself an ice cream maker. I remember many many years ago when my father bought one, and followed one of the included recipes for vanilla ice cream, which was very close to, if not exactly a recipe for proper traditional egg custard, and then obviously frozen with the gadget that constantly stirs it as it freezes. But yeah, it tasted fantastic, totally unlike anything I'd ever had before.
And obviously you can keep trying new recipes and tweaking them until you find the perfect flavour.
This is a really good content. Production wise the video is really clean and edited super well.
What you call an Italian hoagie, we in Australia call a continental roll, or -for short - a conti. The bread is a bit crusty and usually contains salami ham, prosciutto, cheese, roasted red peppers, tomato, lettuce. 😋
Well, it looks like Heather was spot on the money.
This is what Wikipedia says:
In the United Kingdom, taffy pieces are known as "chewy sweets", "chews" or "fruit chews" the term "taffy" is not widely used. Popular brands of chew include Chewits and Starburst.
Actually the difference between Apple cider and apple juice is a small thing called fermentation & plenty of time.
Also, I believe the best British cider is usually made with sour apples.
That's why British cider is alcoholic
"Taffy" IS used, but it's a slur word against the Welsh. Probably why it's not used to refer to candy.
American apple cider is UK not from concentrate, i.e. pressed. USA apple juice is UK juice from concentrate. US A hard cider is UK cider, which is fermented. Traditional cider apples are classified as bitters, sharps, bitter sweets or sweets, but eating apple varieties are often used nowadays.
Watching as someone who is lactose intolerant I probably couldn’t eat anything you tried but it all looked so amazingly delicious 🥲
The Dutch-Dutch have balkenbrij, which is on the scrapple spectrum, and also something I struggle to finish. Black pudding has a lot more going on.
Balkenbrij is great. With a good amount of salt and with Apple syrup.
Flanders said it best - "if its sweet and yella, you've got juice there, fella. If its tangy and brown, youre in cider town!"
I'm from this exact area, it's wild seeing so many of my childhood memories in a RUclips video, Moods, Dippy's, Angelo's diner, Wawa, etc.
I haven't had rita's in like a decade and just seeing the blue raspberry literally had me having a ratatouille moment because when I used to have it a lot my go to flavors were blue raspberry and swedish fish and like the sight of it had me feeling the taste in my mind
I can see why the south calls it water ice of Rita's is the best Italian ice in the area. Gotta go to the Lyndhurst bakery for real Italian ice.