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@@WanderingRavens instead of paying for it you may aswell go down the pond and just catch one and eat it there and then, thats what it tastes like anyway haha
3:51 'Meat and egg'? An almost ubiquitous combination. Bacon and egg? Ham and egg? Sausage and egg? Smoked salmon and scrambled eggs? Steak and eggs? Need I go on?
Should give Plumb Bread ago, I never heard of it until I moved to Lincolnshire, looks and taste a little like malt loaf but plumbs not raisins. Normally served with a slice of cheese. Nice toasted as well.
@@craftsmanwoodturner well in Scotland we often call it potato hash because potatoes are about the only certainty the meat might be corned beef, leftover roast or square sausage.
Dripping is literally the dripping from the roast (usually beef). It’s a savoury fat/jelly mix and should contain some burnt crunchy bits from the cooking.
Dripping should be the fat from the roast, with all the yumminess that implies. But my Grandma used to spread 1970s white factory bread with refined dripping from cartons. I was never tempted to ask for a taste. I recall that as a student in Sheffield in the 90s the University canteen had bread and dripping sandwiches and "marmite triple" sandwiches. They were _very_ cheap and may have existed only to be cheap. (Marmite triple was 15p IIRC. About 1/10 the price of a pint of beer at the time)
The best dripping is made by pouring the fat and juices that collect in the roasting tray when cooking a joint of meat or poultry (preferrably beef). into a bowl and then place in the fridge. The fat forms a fairly firm topping to the juices that jellify at the bottom of the bowl and to get the maximum flavour from either when spread on plain unbuttered bread or toast make sure you have a combination of both YUMMY!!!!.
Bread and dripping is an old fashioned thing really. Something the elderly talk about. My parents had it when they were kids, during a much more 'waste not, want not' era.
Went to comment on 'ploughman's' and then I was like 😂😂 Bubble and squeak is amazing. Poached egg and some bacon. Bit of salt and pepper. I'm drooling!
Bubble and squeak is so simple to make, you could easily make it where you are in France. In fact you should do a second RUclips channel, how to cook British food when you aren’t in Blighty
Bubble and squeak Basically its the left over cabbage and potatoes from the roast the day before, all fried up . Yummy ! It might be named that way because it actually squeaks (& bubbles) when cooked ( all the:water coming out of the cabbage ) but not sure
The ploughman's lunch was invented by the Milk Marketing Board (a government organisation to help the diary industry) in the 1970's. It was so successful that it soon became an assumption that the ploughman's lunch had always been around. BTW Gala is pronounced Garler.
You’re spot on about bubble and squeak by the way, the potatoes make a nice bubbly sound frying in the oil, the cabbage makes squeaky sounds as it fries 🙂
And it's made with any leftovers from the Sunday lunch - usually potatoes and cabbage, but other things as well - and onions - it's not just potatoes and cabbage, that would be a bit boring.
Important, when you try the bread and dripping, make sure that you ask for “mucky dripping “ and it’s best served in a barm or tea-cake and also try it both with and without a generous pinch of salt, it does make a difference. By the way, the mucky dripping just means that there’s little pieces of the joint of meat that have dropped in whilst cooking and a little of the gravy mixed in as well.
I think jellied eels aren’t very common outside of London. I’ve never seen or tried them here in the midlands. I’ve eaten bbq’d eel in Thailand though and it was delicious. 😋
Wandering Ravens Jellied Eels are a traditional East London thing. You eat them with vinegar and white pepper sprinkled on and with white crusty bread. Pie and mash uses the liquor from the boiled eels to make the parsley sauce that goes over the pies - delicious! Bread and dripping is known as bread and scrape in the East End. It’s the fat (grease) left over from the Sunday beef roast, which is left in a bowl and used during the week for frying etc. The best part is the ‘jelly’ at the bottom of the bowl which is full of beef bits . You scrape it onto your bread, sprinkle a tiny bit of salt on the top and voila - a delicious heart attack on a plate!😋
Ploughman's Lunch is definitely not limited to cheese. Thick slices of cold (cooked) beef, chicken. pork, lamb, will be just as delicious with the slices of onion in the crusty buttered roll or mini-baguette.
The comment about a person that knocked is slightly incorrect, they did knocked but it was bedroom windows with a long stick and they were called knockers. They didn’t knock the door because they could of been heavy sleepers and people didn’t sleep by the doors.
Someone from Liverpool is called a Liverpudlian or in slang you would refer to them as Scousers / Scouse. Which as mentioned in other comments is pronounced like ‘mouse’. Congrats with the 15k.
Scouse with pickled red cabbage is the best. It’s closely related to the Welsh dish cawl which is a lamb stew (usually made with lambs neck) and served with cheese in it.
Gala Pie is pronounced Gaaala, not Gayla - named after outdoor garden events. Jellied eels are most often served in little tubs in mobile shellfish stalks by the sea side. Vinegar and pepper may be added by the customer to their taste. It is eaten by itself as a snack, and is claimed to be a restorative. There has been excess cooking liquor in the past and this has been used with additional chopped parsley to make a thin gravy to pour over pie and mash in pie and mash shops in London and thereabouts. Ploughman’s Lunch was devised within the Watney Brewing Company in the early sixties as a snack in those pubs which did not employ a cook. The idea spread across the country in a few short years - there are many variations. Bubble and squeak supposedly makes that noise when being heated up in the frying pan. You are right with the historical details of Scouse (rhymes with House, and is used as a name for the local dialect, with Liverpudlians being known as Scousers - they are the butt of many cruel jokes) - Originally known as Lobscouse, it is still known as that in Deeside and parts of North Wales [further down in Wales a similar dish is known as Cawl {rhymes with howl}]). Further out into Lancashire the Lob is maintained as Lobby, with the locals in Leigh being known as Lobby Gobblers.
Scotch Eggs are unique to the UK (nothing to do with Scotland) And if you're ever in the UK again you must try a Bakewell Tart. It's classed as a dessert.
@@WanderingRavens 'tis generally accepted that Scotch Eggs were invented by Fortnum & Mason's food emporium in London way back in the 1700s, though this is one of those things where any hard evidence is lost to history. There are all sorts of theories regarding where the name comes from. ^.^ A similar dish is a Welsh Egg, wherein the sausagemeat is replaced with a mix of cheese and mashed potato.
Branston pickle is awesome with cheese, and ploughman’s lunches. Also one of my favourite teas is bangers and mash with baked beans and some Branston pickle.
Steve Martindale lol I guess you’re more of a onion gravy person? Which is also really tasty. My parents grew up near Liverpool so maybe that’s the difference? 😂
I'm shocked how many people have never heard of Tatter Ash. People tend to eat in on ash Wednesday although the connection, is just as loose to pancakes, on shrove Tuesday. Am I right in thinking that it is just us British people that have a day dedicated to eating pancakes?
Bubble and squeak is the BEST hangover breakfast. It does bubble and squeak as you're cooking it, but so does your digestive system after eating it. Take your choice
Bubble and squeak is a real treat. Originally made from leftovers but often just boiled leafy greens or sprouts mashed with potato and onion then fried with a little oil until golden brown all over. It's also nice with some mixed herbs added and plenty of salt and pepper. Usually served with an English breakfast.
@@jasonrusby6797I watched some show not so long ago, showed a well known pie n mash shop in a part of East London. They serve the watery goo from the cooking jellies eels they make as a form of " luxury gravy" over the pie n mash. Instantly thought of what a dog brings up if it gulps its food down. How revolting, and they think we have strange taste in S Yorks.🤮
believe me you don't wanna try jellied eels, i think its a southern thing, definitely not confined to London though. Why don't fish n chip shops down south sell scraps?
@@mooncatandberyl5372 They're too tight to put excess batter on so there isn't any to fall off in the deep fryer. You'll get plenty of scraps up here in South Yorkshire, and usually offered without you needing to ask.
I love bubble and squeak, its especially good with a piece of ham and a fried egg on top, I believe it makes a noise while cooking it :) Never had jellied eels before, I've also never liked mushy peas
@@WanderingRavens Yeah you definitly should :D I go to a certain cafe in my town that does bubble and squeak and they always served it with a ham and a fried egg on top, I assume other cafes would do that too but not sure, the yolk mixing in with the bubble and squeak and the taste of the ham with bubble and squeak is very nice :) The main incredients are cabbage and potatoe however as its meant to be a dish with used for your left overs other vegetables for example carrots and peas also can be added. It became a thing in the late 1800s as it was a easy way of using left overs.
Dripping is basically gravy stock made from what ever joint you’re cooked then decanted in a jug and left to separate and set into lard and meat jelly ( most of the lard is used for cooking or instead of butter while the bell spread on bread or made into graveyard
Re Dripping - The dripping was the fats and juices which had dripped off the meat whilst being roasted. They would be separated (fat floats) and the juices then combined into the gravy. The fats collected and cooled for other cooking purposes. Some times the fats would be spread on bread as a snack called Bread and Dripping.
I can understand that. I didn't mind the taste, however I wasn't keen on the texture or the amount of bones. We used to get a guy bringing a basket of eels and shellfish round the Hertfordshire pubs on a Friday and Saturday evening in the seventies and eighties. I don't know if that still happens? My Father-in-law, who was German, loved them. Ironically most eels over there were imported from the UK as not enough Brits ate them!
@@johnp8131 Yes we used to have a guy who would come into the working mans club that my mum worked at selling all sorts of seafood! to this day i am addicted to cockles
@@Eevee13-xo Cockles are wonderful! Best thing is to buy them in their shells (or pick them yourself, if you live near the sea), then leave them for a day in a tub of salted water sprinkled with oats. The cockles feed on the oats, which cleans them out and makes them plumper and juicier when cooked.
Bubble & Squeak is made normally from left over mashed potatoes and vegetables from a roast dinner or more traditionally on Boxing Day from the left over Christmas Dinner, you mash it all together and fry it in a pan, I have it with the left over turkey, cranberry sauce and bread sauce! It’s so good!
@The Nerdy. Prefer it plain as i'm not a butter or marge fan, or the newer flavours theve added. Its ok with a thin slice of cheese on top too. Always knew it as Soreen or malt loaf for many years, then around 12 years ago an old guy we knew called it gaggy bread. Not sure if it's just an old folks name for it, That seems to be what many call it now as an alternative name , both in S Yorks and other areas. No one seems to know how gaggy came into use.
my mum used to butter two slices of malt loaf and sandwich them together and put it in my school lunch box. haven't had it in years now but i remember it tasting so so good.
Potato Ash was something my mum frequently cooked when I was kid (40 years ago), but I'd forgotten it existed. Yes we had it with pickled red cabbage. Bubble and squeak was something we might have for breakfast using the left over boiled potatoes and cabbage (and anything else) cooked for Sunday Roast. We used to have quite a variety of stews and casseroles (unless thats too french). Lancashire Hot Pot, Irish Stew and the varieties with dumplings. We had Chili con Carne, Spaghetti Bolognese ( or at least its British version) and and various sorts of Curry made using curry powder, which came in a spice packet, Just add meat and potatoes !
We've got butter pies up here in West Lancashire - soft boiled potatoes mashed with plenty of butter and onions, baked in a pie crust - with ketchup to add a bit of tang, it's awesome!
Anyone in uniform who pronounced it "lootenant" would very quickly put right! The explanation why not to say it that way that I liked best goes as follows... A loo is a toilet. A tenant is so someone who pays rent to live somewhere. Therefore a "lootenant" is someone who pays rent to live in a toilet! A possible topic for you then is how our military traditions differ from yours?
A junior officer, the "Left Hand Man". The huge influx of German speakers to the US changed the pronunciation to the Germanic style now found across the pond.
@@jackybraun2705 I have known a few people in, or who have been in the Royal Navy. They did not say it the US way - unless discussing people in the US Navy. In that case, it is polite to pronounce it their way for their Leutenants.
There are so many British dishes to try, I'm glad you liked some mentioned here. Please try Shepherd's Pie, Cottage Pie, Jugged Hare, Welsh Rarebit, Cornish pasties, Lancashire Hot Pot, Toad In The Hole; and for deserts Bread & Butter pudding, Cranachan and treacle tart. Have fun!
😂😂😂 I had jellied eels for the first time in my life last year whilst doing a Monopoly Board pub crawl of London - it was an experience never to be repeated!!! 🤢🙈😂😂 (the jellied eels I mean, not the pub crawl - the pub crawl was chuffin brilliant! 🍺🍺🍺👍👍👍) but suffice to say the eels were not to my Yorkshire taste 😂 tasted ok,but the razor sharp bone inside, and generally snotty texture was a bit off-putting. So I wouldnt be in a rush to have them again (Sorry Londoners!) But, Pie & Mash! now that is food from the Gods!!! 👍👍👍😁
I haven't had Jellied Eels, but I'm sure I will like them. You are supposed to put on a shit ton of vinegar and Black Pepper on them. People are going wrong when they eat them without it.
bubble & squeak is so called because it's traditionally made from leftovers from a Sunday roast - leftover potatoes were mashed, and leftover vegetables were mixed in. The mixture was stored overnight, then heated up again in the morning. As it heated up the potato bubbled and squeaked as air bubbles in the mashed mixture burst as they got pressurised by heating up.
Bubble and squeak is a shallow fried dish made from mostly potato and cabbage but can include any leftovers from your Sunday roast and as for the name. It is called this because the cabbage makes a bubbling and squeaking sound during the cooking process
we usually have bubble and squeak the day after having a roast meal, you make it using the leftovers of the vegies. Bubbled when it was boiled and squeaks when you fry it.
Bubble and Squeak - not necessarily a breakfast food (I have never had it at breakfast) but it is a way of using up the leftover vegetables - primarily cabbage or sprouts or similar things and potatoes. As it is fried it bubbles and it squeaks. Really nice.
Bubble & Squeak was originally left over mashed potato and beef mixed together and shallow fried. The mash would bubble in the pan and the beef would squeak, hence the name. Over time it became mash and any other left over vegetables. It is great cure for a hangover, a Full English Breakfast with a 'bit 'o bubble' and a large mug of strong tea. Yum.
Congratulations on 15k you really deserve it, you are one of my favourite RUclipsrs and you never disappoint on a video, this one is an example🙂 next stop 20k
Beef dripping is the nice fat that’s left from roasting a joint of beef. We used to have that for tea on Monday’s spread on fresh bread. Some pubs used to put that on the bar for a free snack, it’s salty so you need another pint after that.
Never had Jellied eels but have had other sea foods like Cockles, Mussels and Whelks. In Wales they have fried seaweed called Laverbread which they eat with Bacon and Eggs and tastes quite nice but salty.
@@WanderingRavensI read that "Scotch" is a mispronunciation over the years of Scorched because of the way it was cooked over an open fire. Probably hot coals like in a forge, which is what a barbecue copies.
I've seen an oil painting from the 20th century of a "knocker up", and he is carrying a stick with a U-shaped end, presumably to tap the bedroom windows on the upper storey of the workers' houses.
bubble and squeak is mashed potato mixed with random lenftover veg from sunday lunch, and its called bubble abd squeek bcause it bubbles and squeeks in the frying pan. and yes normally breakfast or brunch meal. ps the mash is mormally left over too. in the uk we learned to reuse everything because of rationing.
It's called bubble and squeak because, when it's being fried, the mahed potatoes make a bubbling sound while the cabbage squeaks. It was made popular in wartime Britain because it was filling and it could easily feed a family without using too many ingredients as everything was rationed. Nowadays you can add all sorts to it, a bit of onion, bacon and an egg with some salt and pepper really works well. Also if you leave it for a while the potato caramelises and goes all crispy, then you can stir it in and have some crispy bits in there too. It makes a great brunch.
Ooooo...haven’t had bubble & squeak for ages and ages and now you’ve mentioned it I’ve got a raging craving. My mum does the best. 😀 (Yes, so named because of the noise it makes when cooking. It is just a way of using up leftover potatoes & cabbage. The slightly burnt/crispy bits are the best).
Dripping is actually the the fat and juices that drip down a big roast (chicken, pork, lamb, beef) then decanted in a bowl and allowed to cool. The fat rises to the top and is just fat, which you use to roast stuff. The Dripping is the lovely concentrated jelly of meat juices at the bottom of the bowl, which is what you spread on toast.
Scouse is also called labscouse and hails from Scandinavia. However , such stews are common in all of Northern Europe and a famous lamb/mutton version is known as Irish Stew , but that often has barley in it as well. They take very little meat but are hearty and nutritious.
Exactly, it's not just random animal fat, it's a byproduct of the traditional Sunday roast. The fat and goodness that came out of the joint of meat as it was roasted is left to cool, then spread liberally on toast for Sunday tea. Personally I'm not a fan, but my late father loved it!
Until the introduction of veg oil, All Fish and chips shops cooked in Beef dripping a few still do. I hate the taste of those veg oil things. Bread and dripping is something the poor would often eat. It's just the dripping oil off the meat that was often spit roasted you would save it to fry your bacon with make Yorkshire pies etc When all you had left in the pantry was Bread, no money for butter even you used your cooking fat but you must add a little salt to taste. There was also toast and dripping when the dripping was spread like butter salted to taste. When I tell my children and grandchildren about it now they all go Yuuk! Not only would I still eat Bread n Dripping I still love my fried bread instead of toast for my English breakfast. It's hard to get in cafes now most dont know how to do fried bread anymore. And if you asked for Bread and dripping they wouldnt have a clue unless you're old enough to remember. Most of the meals you are talking about was the working mans packaged meal for work in a cornish pasty the pastry was used to seal in the meat for dinner . A shepherds pie Must be Lamb, a shepherds flock was sheep hence the meat used, Cottage pie is Beef. A Ploughmans lunch is not a pieces of bread with cheese and stuff around the plate its lunch for a plough man in the old days of farming when they would work from dawn to dusk. It's basically a huge door step sandwich with the ingredients mentioned, sometimes so thick a man would use his knife to cut the bread he bit on. Bubble and Squeak was originally a left over meal into which the food left would be made into. Food was never thrown away that is why so many different meals . Parts of your sunday dinner would last all week probably ending in something like bubble and Squeak to days generation wastes far too much food helping only the rats to get fat.
Jellied Eels are served in a bowl with loads of vinegar and white pepper. Its most popular in London. Not to be confused with stewed Eels served with Pie & Mash with liquor.👍
If you are going to try dripping make sure you get it from a proper butchers shop. It should be white lard like at the bottom and a brown jelly like top. Spread it straight on bread with salt and white pepper. YUMMY. Bubble and squeak is called that due to the cabbage squeaking in the pan when cooking
I used to have a bowl of jellied eels at least once a week at Tubby Isaacs’ stall at the Whitechapel end of Middlesex Street. With pepper vinegar and a chunk of bread it was food of the gods.
I think it’s called bubble and squeak because when you fry it in the pan it bubbles and squeaks also I’ve known it as the leftover Sunday dinner veg mashed up and fried in a pan it’s very nice !
Dripping is traditionally the fat from roasting a joint of meat, normally beef or pork. The roasting gives the fat some flavour. Eaten on bread or toast. Bubble and squeak is made from left over vegetables and normally includes potatoes and cabbage.
Jellied eels usually served in a pie and tater shop like Manz’s or Goddard. Often comes on the side of the pie, mash and liquor. Needs a nice cup of builders to wash it down with.
If you like Branston Pickle, you should also try HP Sauce - it's a tangy steak sauce that Brit's put on most everything. It really does well in a stew. As a side note, both Branston and HP Sauce are available in the US - I buy them regularly from my local supermarket. It's hard to find, but you can also get Salad Cream.
Beef dripping is the juice and fat in the bottom of the tray after roasting a beef joint. It’s delicious spread on toast. Bubble and squeak gets its name from the noise it makes when you fry it in a pan. It’s delicious, made up from Sunday dinner leftover veg potato’s, cabbage, onions, etc, mashed up and fried for breakfast. Scouse, rhymes with mouse comes from Liverpool, but there is a similar dish in Scotland caller “stovies”. Scotch eggs are delicious a boiled egg encased in sausage meat, breadcrumbs and fried. I’m Scottish, schooled in N Ireland and now live in England. A good northern Irish dish is “champ” buttery mashed potatoes with finely chopped spring onions (scallions) mixed in..😋
Dripping is wonderful - if it is proper dripping. My mother had an oven which had a grill with a spit. She would roast a joint of meat on the spit, and had a try underneath to catch the dripping (hence the term). This would include some of the juicy bits from the meat. Spread on toast, it was delicious.
Potato hash is a northern dish. All the ingredients are cooked together in a pan. Chopped potatoes. beef cut into small pieces,., chopped onion, and beef cubes, two. White pepper and salt. Get it boiling and then let it simmer until the potatoes fall. We leave it to go cold and leave it until the next day. Reheat and serve.
We had bread and dripping when we came home from school on a Monday. Beef dripping coming from the cold fats of the Sunday roast. Plenty of salt! Branston pickle is the best to go with a ploughman's lunch!
Never heard of Tater ‘Ash, but in the North East, we have ‘Panhaggerty’ which is potatoes, corned beef, onion and sometimes cheese. We also have ‘Singin’ Hinnies, which is a flat currant scone cooked on a hot plate rather than baked in an oven. The name comes from when the lard/butter hisses ‘sings’. ‘Hinny’ is just our version of Honey (in a term of endearment sense). Then there’s the classic North East ‘Stottie’ which is like a round flat bread - often made into sandwiches filled with Ham and Pease Pudding. One of my favourite North East foods is the Savaloy Dip. A Savaloy sausage in a bun with pease pudding, English Mustard, fried onions and pork scratchings, which is then dipped in gravy.
🎉 Thank you to all the Patrons who joined our Patreon community last week: MetalRocksMe, Aloysious Twunt, marksip01234, Charlie K, Victoria K, Andy R, Brandon N, Robbie K, Gary S, Rachel S, Tony R!! We appreciate you all! ❤️️ If you want to help us make better content more often (and get access to fun behind-the-scene features & live streams) join our Patreon community! ➡️ www.patreon.com/wanderingravens
U should release merch with the phrase 'more butter please'
I think I’m that Brandon N, not sure but yay👏👏👏👏👏👏👏👏👏👏👏
@@brandonnewman1953 You are THAT Brandon N!! 💃🕺
@@aperson9782 Brilliant idea 😂
"Twunt" hahaha, that's a rare British insult
I'm British and I've never eaten Jellied Eels and I probably never will.
we'll give it a taste and let you know what it's like 😂
@@WanderingRavens instead of paying for it you may aswell go down the pond and just catch one and eat it there and then, thats what it tastes like anyway haha
yea its a film thing we dont eat it
I tried them once, never again
Yes, it's a dish specific to a very small area of London - which is why tourists have heard of it. I don't think they have it anywhere else in the UK.
3:51 'Meat and egg'? An almost ubiquitous combination. Bacon and egg? Ham and egg? Sausage and egg? Smoked salmon and scrambled eggs? Steak and eggs? Need I go on?
Alan Mac was thinking the same
Alan Mac it’s not like Tanya of that dude it’s brilliant you can eat it hot or cold brilliant with HP Source that( a British spicy source)
@@chrisemptage1366 And before they ask, HP Sauce is not unlike A1 Sauce in the US, but thicker
It's an egg wrapped in sausage and deep fried with breadcrumbs on the outside
Egg N chips 😁
I have mates in London but I would not touch Jellied Eels with a bargepole.
Same
Oh, my. You are covering all my favourites. Malt loaf, warm with butter is perfect with a cup of tea.
Sounds delicious!!
It has to be a literally a slice of real butter cold out of the fridge.
Delicious!
Should give Plumb Bread ago, I never heard of it until I moved to Lincolnshire, looks and taste a little like malt loaf but plumbs not raisins. Normally served with a slice of cheese. Nice toasted as well.
Mmm lovely
So bubble and squeak, it’s the left over veg from Sunday roast, mashed together and whilst you fry them, the ingredients both bubble and squeak
I once had a ploughman's lunch... he wasn't happy about it. The same joke happened when I had a shepherds pie.
We had Shepherds Pie the other day. You wouldn't believe how long it took to persuade the Shepherds to get into the pie, though.
@@michaelstamper5875 that's so baaaaaad it's good
XD
I live in the UK, I've never heard of Tater 'Ash.
It is badly pronounced potato hash
Potato hash
Which is a form of bubble and squeak
@@charlestaylor3027 Still never heard of it. Is it regional? I've eaten corned beef hash, but not potato hash.
@@craftsmanwoodturner well in Scotland we often call it potato hash because potatoes are about the only certainty the meat might be corned beef, leftover roast or square sausage.
Dripping is literally the dripping from the roast (usually beef). It’s a savoury fat/jelly mix and should contain some burnt crunchy bits from the cooking.
The four essential food groups are: fat, starch, sugar, and burnt brown crunchy bits.
Dripping should be the fat from the roast, with all the yumminess that implies. But my Grandma used to spread 1970s white factory bread with refined dripping from cartons. I was never tempted to ask for a taste.
I recall that as a student in Sheffield in the 90s the University canteen had bread and dripping sandwiches and "marmite triple" sandwiches. They were _very_ cheap and may have existed only to be cheap. (Marmite triple was 15p IIRC. About 1/10 the price of a pint of beer at the time)
The best dripping is made by pouring the fat and juices that collect in the roasting tray when cooking a joint of meat or poultry (preferrably beef). into a bowl and then place in the fridge. The fat forms a fairly firm topping to the juices that jellify at the bottom of the bowl and to get the maximum flavour from either when spread on plain unbuttered bread or toast make sure you have a combination of both YUMMY!!!!.
Got to add a bit of salt
@@lloydcollins6337 Pratchett reader, by any chance?
You should try Kendal Mint Cake or Grasmere Gingerbread. They are both amazing.
There is only one word which can be used to describe Kendal mint cake.......amazing.
I second that suggestion - and the next time you visit the UK you need to go to the Lake District (where both of those foods come from)
There are 2 main brands of Kendal mint cake: Romney's and Quiggin's. You should try both as the texture is different
Rum butter by Quiggins, is amazing on toast, it’s from the lakes also Cartmel sticky toffee pudding is a dream.
Scouse is pronounced like mouse
- just so you know x
Oh no! That's what I get for trying to outsmart British pronunciation 😂
Scouse is pronounced as the 'accused'
Scouse is a shortened version of labskaus
en.wikipedia.org/wiki/Labskaus
@@jjsmallpiece9234 only if they're in their shellsuit.
Scouse is nothing like labskaus now. I've never had it with gerkins. You can have beetroot, or red cabbage with it though.
Bread and dripping is an old fashioned thing really. Something the elderly talk about. My parents had it when they were kids, during a much more 'waste not, want not' era.
Went to comment on 'ploughman's' and then I was like 😂😂
Bubble and squeak is amazing. Poached egg and some bacon. Bit of salt and pepper. I'm drooling!
😂😂 And bubble & squeak sounds so delicious! We haven't had it yet
Just reading your comment made me hungry 😋
Bubble and squeak is so simple to make, you could easily make it where you are in France. In fact you should do a second RUclips channel, how to cook British food when you aren’t in Blighty
Bubble and squeak
Basically its the left over cabbage and potatoes from the roast the day before, all fried up . Yummy !
It might be named that way because it actually squeaks (& bubbles) when cooked ( all the:water coming out of the cabbage ) but not sure
The ploughman's lunch was invented by the Milk Marketing Board (a government organisation to help the diary industry) in the 1970's. It was so successful that it soon became an assumption that the ploughman's lunch had always been around.
BTW Gala is pronounced Garler.
You’re spot on about bubble and squeak by the way, the potatoes make a nice bubbly sound frying in the oil, the cabbage makes squeaky sounds as it fries 🙂
Love it when its got some nice crispy bits, rather than left too mushy.
Wow! So it's literally named after the way it cooks! Love that 😂
And it's made with any leftovers from the Sunday lunch - usually potatoes and cabbage, but other things as well - and onions - it's not just potatoes and cabbage, that would be a bit boring.
Gillian Rimmer hell yes, i always make it with leftover roast gammon 😋
It was almost always my Monday tea during childhood, roast on Sunday, Bubble and Squeak with left over meat on Monday.
The Irish call Bubble & Squeak "Colcannon Mash", except there's less cabbage in their AND they charge about three times as much for it as we do!
Important, when you try the bread and dripping, make sure that you ask for “mucky dripping “ and it’s best served in a barm or tea-cake and also try it both with and without a generous pinch of salt, it does make a difference. By the way, the mucky dripping just means that there’s little pieces of the joint of meat that have dropped in whilst cooking and a little of the gravy mixed in as well.
Scouse rhymes with mouse. It also refers to the Liverpool dialect. Blind scouse is made with no meat and uses an Oxo cube instead.
I think jellied eels aren’t very common outside of London. I’ve never seen or tried them here in the midlands. I’ve eaten bbq’d eel in Thailand though and it was delicious. 😋
Yeah, it's basically a London and surrounding areas thing. Never seen it anywhere else on my travels
The teriyaki eels are delicious too!
Wandering Ravens I’ll have to give it a try
@ian d Same
Wandering Ravens Jellied Eels are a traditional East London thing. You eat them with vinegar and white pepper sprinkled on and with white crusty bread. Pie and mash uses the liquor from the boiled eels to make the parsley sauce that goes over the pies - delicious! Bread and dripping is known as bread and scrape in the East End. It’s the fat (grease) left over from the Sunday beef roast, which is left in a bowl and used during the week for frying etc. The best part is the ‘jelly’ at the bottom of the bowl which is full of beef bits . You scrape it onto your bread, sprinkle a tiny bit of salt on the top and voila - a delicious heart attack on a plate!😋
Ploughman's Lunch is definitely not limited to cheese. Thick slices of cold (cooked) beef, chicken. pork, lamb, will be just as delicious with the slices of onion in the crusty buttered roll or mini-baguette.
The comment about a person that knocked is slightly incorrect, they did knocked but it was bedroom windows with a long stick and they were called knockers. They didn’t knock the door because they could of been heavy sleepers and people didn’t sleep by the doors.
Good to know! Thanks! :D
people got knocked up a lot in Victorian times
@@mooncatandberyl5372 ho, ho, ho. Unfortunate females.
Someone from Liverpool is called a Liverpudlian or in slang you would refer to them as Scousers / Scouse. Which as mentioned in other comments is pronounced like ‘mouse’.
Congrats with the 15k.
Thank you!!
Scouse with pickled red cabbage is the best. It’s closely related to the Welsh dish cawl which is a lamb stew (usually made with lambs neck) and served with cheese in it.
@@WanderingRavens Scouser is scow sir.
These slang words aren't intended to be disrespectful, I have lots of friends from Liverpool, its just our British way of saying HELLO.
Gala Pie is pronounced Gaaala, not Gayla - named after outdoor garden events. Jellied eels are most often served in little tubs in mobile shellfish stalks by the sea side. Vinegar and pepper may be added by the customer to their taste. It is eaten by itself as a snack, and is claimed to be a restorative. There has been excess cooking liquor in the past and this has been used with additional chopped parsley to make a thin gravy to pour over pie and mash in pie and mash shops in London and thereabouts. Ploughman’s Lunch was devised within the Watney Brewing Company in the early sixties as a snack in those pubs which did not employ a cook. The idea spread across the country in a few short years - there are many variations. Bubble and squeak supposedly makes that noise when being heated up in the frying pan. You are right with the historical details of Scouse (rhymes with House, and is used as a name for the local dialect, with Liverpudlians being known as Scousers - they are the butt of many cruel jokes) - Originally known as Lobscouse, it is still known as that in Deeside and parts of North Wales [further down in Wales a similar dish is known as Cawl {rhymes with howl}]). Further out into Lancashire the Lob is maintained as Lobby, with the locals in Leigh being known as Lobby Gobblers.
It depends where you live! In Lancashire it's definitely 'Gayla' ... as is the outdoor garden event.
When you pronounced Ploughman's like that I almost screamed in anguish, glad you were only joking!
Scotch Eggs are unique to the UK (nothing to do with Scotland) And if you're ever in the UK again you must try a Bakewell Tart. It's classed as a dessert.
mmmmmm Bakewell tart mmmmmm
Oh! We thought they did have something to do with Scotland haha thanks for letting us know :D
Bakewell tart... Mmm! But Bakewell pudding and custard? Absolute heaven!
@@neilmartin7776 Never had backwell pudding but the tarts are heaven.
Unfortunately I only like homemade custard so I don't have it much
@@WanderingRavens 'tis generally accepted that Scotch Eggs were invented by Fortnum & Mason's food emporium in London way back in the 1700s, though this is one of those things where any hard evidence is lost to history. There are all sorts of theories regarding where the name comes from. ^.^ A similar dish is a Welsh Egg, wherein the sausagemeat is replaced with a mix of cheese and mashed potato.
Some of these were very popular but have since disappeared into obscurity, some with good reason!
Branston pickle is awesome with cheese, and ploughman’s lunches. Also one of my favourite teas is bangers and mash with baked beans and some Branston pickle.
Magenta Otter Travels Good to hear you liked it. I don’t normally eat sandwiches myself but when I do most of the time it’s cheese and pickle.
Sounds delicious!
Baked beans really? Bloody commoner!
Steve Martindale lol I guess you’re more of a onion gravy person? Which is also really tasty. My parents grew up near Liverpool so maybe that’s the difference? 😂
A 'Hash' is food chopped into small pieces and cooked. So a 'tater ash' is a Potato Hash. Common also is a Corned Beef Hash.
I also heard that "toad in a hole" is a food as well.
Yep, sausages in Yorkshire pudding topped with gravy, mmmm.
Yes it is!
It’s yummy 😋
Toad in the hole is probably my favourite British food
It is, and it is delicious.
I'm shocked how many people have never heard of Tatter Ash.
People tend to eat in on ash Wednesday although the connection, is just as loose to pancakes, on shrove Tuesday.
Am I right in thinking that it is just us British people that have a day dedicated to eating pancakes?
Both Bread and Dripping and Bubble and squeak are just leftovers from the Sunday lunch.
Never waste anything! :D
I imagine war time Britain pushed a lot of these into popularity, even stew is recycled into a pie the next day.
Branston pickle with cheese on a cob (roll)is delicious.
Bubble and squeak is the BEST hangover breakfast.
It does bubble and squeak as you're cooking it, but so does your digestive system after eating it. Take your choice
It sounds delicious!
Bubble and squeak is a real treat. Originally made from leftovers but often just boiled leafy greens or sprouts mashed with potato and onion then fried with a little oil until golden brown all over. It's also nice with some mixed herbs added and plenty of salt and pepper. Usually served with an English breakfast.
have Branston Pickle as part of your Ploughman's lunch. The advertising slogan was "Bring on the Brantson"
Bread & Beef Dripping is the best thing in the world.
Speaking as a Yorkshireman, I know as much as you guys about jellied eels and I'm not after learning any more.
You can always tell a Yorkshire man but you can’t tell him much. Greetings from Brid brother!
Hello from Barnsley pal 👍
@@jasonrusby6797I watched some show not so long ago, showed a well known pie n mash shop in a part of East London. They serve the watery goo from the cooking jellies eels they make as a form of " luxury gravy" over the pie n mash. Instantly thought of what a dog brings up if it gulps its food down. How revolting, and they think we have strange taste in S Yorks.🤮
believe me you don't wanna try jellied eels, i think its a southern thing, definitely not confined to London though. Why don't fish n chip shops down south sell scraps?
@@mooncatandberyl5372 They're too tight to put excess batter on so there isn't any to fall off in the deep fryer. You'll get plenty of scraps up here in South Yorkshire, and usually offered without you needing to ask.
It's called bubble and squeak because it's the sound it makes in the frying pan
I love bubble and squeak, its especially good with a piece of ham and a fried egg on top, I believe it makes a noise while cooking it :)
Never had jellied eels before, I've also never liked mushy peas
Looking forward to trying it next time we're in the UK!
@@WanderingRavens Yeah you definitly should :D I go to a certain cafe in my town that does bubble and squeak and they always served it with a ham and a fried egg on top, I assume other cafes would do that too but not sure, the yolk mixing in with the bubble and squeak and the taste of the ham with bubble and squeak is very nice :)
The main incredients are cabbage and potatoe however as its meant to be a dish with used for your left overs other vegetables for example carrots and peas also can be added. It became a thing in the late 1800s as it was a easy way of using left overs.
Dripping is basically gravy stock made from what ever joint you’re cooked then decanted in a jug and left to separate and set into lard and meat jelly ( most of the lard is used for cooking or instead of butter while the bell spread on bread or made into graveyard
I'm British and I've never even heard of Tater'ash
Me neither.
Its a Lancastrian thing.
Me neither.
its a regional variant of a hash i think, i remember getting corn-beef hash quite a lot as a kid but ive seen a bunch of variations of it
I'd never heard of it either. I assume it is short for Potato Hash
Re Dripping - The dripping was the fats and juices which had dripped off the meat whilst being roasted. They would be separated (fat floats) and the juices then combined into the gravy. The fats collected and cooled for other cooking purposes. Some times the fats would be spread on bread as a snack called Bread and Dripping.
Ive only eaten jellied eels once and I vomited.
Oh no! Maybe we should pass this one by then haha
I can understand that. I didn't mind the taste, however I wasn't keen on the texture or the amount of bones. We used to get a guy bringing a basket of eels and shellfish round the Hertfordshire pubs on a Friday and Saturday evening in the seventies and eighties. I don't know if that still happens? My Father-in-law, who was German, loved them. Ironically most eels over there were imported from the UK as not enough Brits ate them!
@@johnp8131 Yes we used to have a guy who would come into the working mans club that my mum worked at selling all sorts of seafood! to this day i am addicted to cockles
@@Eevee13-xo Cockles are wonderful! Best thing is to buy them in their shells (or pick them yourself, if you live near the sea), then leave them for a day in a tub of salted water sprinkled with oats. The cockles feed on the oats, which cleans them out and makes them plumper and juicier when cooked.
Bubble & Squeak is made normally from left over mashed potatoes and vegetables from a roast dinner or more traditionally on Boxing Day from the left over Christmas Dinner, you mash it all together and fry it in a pan, I have it with the left over turkey, cranberry sauce and bread sauce! It’s so good!
4:17
I bloody LOVE malt loaf as a kid i ALWAYS asked my mum to put 2 buttered slices in my lunch box
Me too pal
I can not understand why people put butter on Malt loaf.
Or Scones
You only require butter on toasted Tea Cakes.
Strange people😄
@The Nerdy. Prefer it plain as i'm not a butter or marge fan, or the newer flavours theve added. Its ok with a thin slice of cheese on top too. Always knew it as Soreen or malt loaf for many years, then around 12 years ago an old guy we knew called it gaggy bread. Not sure if it's just an old folks name for it, That seems to be what many call it now as an alternative name , both in S Yorks and other areas. No one seems to know how gaggy came into use.
Try it toasted with butter, your taste buds will think they became a sexual organ.
my mum used to butter two slices of malt loaf and sandwich them together and put it in my school lunch box. haven't had it in years now but i remember it tasting so so good.
You got it spot on, it’s the noise it makes whilst cooking.
Love it! 😂
Potato Ash was something my mum frequently cooked when I was kid (40 years ago), but I'd forgotten it existed. Yes we had it with pickled red cabbage. Bubble and squeak was something we might have for breakfast using the left over boiled potatoes and cabbage (and anything else) cooked for Sunday Roast. We used to have quite a variety of stews and casseroles (unless thats too french). Lancashire Hot Pot, Irish Stew and the varieties with dumplings. We had Chili con Carne, Spaghetti Bolognese ( or at least its British version) and and various sorts of Curry made using curry powder, which came in a spice packet, Just add meat and potatoes !
When you live in the uk and you’ve only heard of 20% of these. You guys pick up information really well.
same lol
Thanks! :D
Jkinsg92 lmao I didn’t do the maths accurately
Same. I always question if I’m actually British after watching these videos.
We've got butter pies up here in West Lancashire - soft boiled potatoes mashed with plenty of butter and onions, baked in a pie crust - with ketchup to add a bit of tang, it's awesome!
Anyone in uniform who pronounced it "lootenant" would very quickly put right!
The explanation why not to say it that way that I liked best goes as follows...
A loo is a toilet.
A tenant is so someone who pays rent to live somewhere.
Therefore a "lootenant" is someone who pays rent to live in a toilet!
A possible topic for you then is how our military traditions differ from yours?
A junior officer, the "Left Hand Man". The huge influx of German speakers to the US changed the pronunciation to the Germanic style now found across the pond.
@Rocky Sullivan Not the (British) Royal Navy. The correct pronunciation is the same. Just that RN types salute funny...
My Dad was in the RN in the war and he said they pronounced it lootenant.
@@jackybraun2705 I have known a few people in, or who have been in the Royal Navy. They did not say it the US way - unless discussing people in the US Navy. In that case, it is polite to pronounce it their way for their Leutenants.
There are so many British dishes to try, I'm glad you liked some mentioned here. Please try Shepherd's Pie, Cottage Pie, Jugged Hare, Welsh Rarebit, Cornish pasties, Lancashire Hot Pot, Toad In The Hole; and for deserts Bread & Butter pudding, Cranachan and treacle tart. Have fun!
😂😂😂 I had jellied eels for the first time in my life last year whilst doing a Monopoly Board pub crawl of London - it was an experience never to be repeated!!! 🤢🙈😂😂 (the jellied eels I mean, not the pub crawl - the pub crawl was chuffin brilliant! 🍺🍺🍺👍👍👍) but suffice to say the eels were not to my Yorkshire taste 😂 tasted ok,but the razor sharp bone inside, and generally snotty texture was a bit off-putting. So I wouldnt be in a rush to have them again (Sorry Londoners!) But, Pie & Mash! now that is food from the Gods!!! 👍👍👍😁
We haven't had pie mash yet! Can't wait to try it :D
I can guarantee you'll enjoy pie & mash! 👍 - and you should try jellied eels at least once, the taste isnt too bad! 😁 another great vid guys 👍👍👍
The pies are a bit stingy.
Jellied eels are rank. However, steamed eels (available in some P&M shops) with chili vinegar is damned good.
I haven't had Jellied Eels, but I'm sure I will like them. You are supposed to put on a shit ton of vinegar and Black Pepper on them. People are going wrong when they eat them without it.
bubble & squeak is so called because it's traditionally made from leftovers from a Sunday roast - leftover potatoes were mashed, and leftover vegetables were mixed in. The mixture was stored overnight, then heated up again in the morning. As it heated up the potato bubbled and squeaked as air bubbles in the mashed mixture burst as they got pressurised by heating up.
Only a small percentage of cockneys actually eat jellied eels
Bubble and squeak is a shallow fried dish made from mostly potato and cabbage but can include any leftovers from your Sunday roast and as for the name. It is called this because the cabbage makes a bubbling and squeaking sound during the cooking process
Bread and dripping yuk. Tater ash ? Never heard of it , been British all my life
Pretty sure bread and dripping went out in my dads childhood, like alongside polio.
Say tattie hash and you've got it
Bread and dripping is my secret ,I love this when I make roast beef or roast pork yum yum.
You just dip your bread slice in the drippings in the bottom of the pan. Salt it and eat.
It squeaks as you fry it and the tatties bubble at the same time. Love it.
Malt loaf is delicious with butter and honey.
As I born and bred Scouser I've never heard Scouse pronounced like that before! :-P
we usually have bubble and squeak the day after having a roast meal, you make it using the leftovers of the vegies. Bubbled when it was boiled and squeaks when you fry it.
Who's from the UK
whoop
Yes, but in Australia
Virtually everybody in the comments section.
Bubble and Squeak - not necessarily a breakfast food (I have never had it at breakfast) but it is a way of using up the leftover vegetables - primarily cabbage or sprouts or similar things and potatoes. As it is fried it bubbles and it squeaks. Really nice.
Scouse is pronounced with the middle sound being the same as the beginning of ouch. It’s what you call someone who’s from Liverpool
Oh no! That's what I get for trying to outsmart British pronunciation 😂
Wandering Ravens it’s a steep learning curve!
@@WanderingRavens You must be too young to remember the height of Beatlemania.
That's when the word Scouse or Scouser became widely known.
Malt loaf is gorgeous
Congratulations on reaching 15k, if your growth seems exponentially quicker then normal then it shouldn't be long to 20k 💵😉👍
Hopefully!! Thank you so much :D
Bubble & Squeak was originally left over mashed potato and beef mixed together and shallow fried. The mash would bubble in the pan and the beef would squeak, hence the name. Over time it became mash and any other left over vegetables. It is great cure for a hangover, a Full English Breakfast with a 'bit 'o bubble' and a large mug of strong tea. Yum.
It's called bubble and squeak because that is the noise it makes as it cooks
That's fun!
Congratulations on 15k you really deserve it, you are one of my favourite RUclipsrs and you never disappoint on a video, this one is an example🙂 next stop 20k
Thank you so much, Owen!! So glad you enjoy our videos xx
Forgot about a Staffordshire Oatcake (isnt a cake its a breakfast food )
Don't tell everybody!
Simon Powell why
@@TheScarletKnightUK Because oatcakes are our secret.
STOKE born and bred.
Oooh sausage and cheese oatcakes. Or Bacon. Or BOTH! Amazing
Beef dripping is the nice fat that’s left from roasting a joint of beef. We used to have that for tea on Monday’s spread on fresh bread. Some pubs used to put that on the bar for a free snack, it’s salty so you need another pint after that.
scouse is pronounced "scowse" it can also mean the accent that people from Liverpool have.
Say house with an "sc" in front.
@@Kit100 but northerners say hoose though, this is why ryhmes with mouse is better to say probably
@@METALFREAK03 , "There's a moose loose around this hoose" Stay safe.
Never had Jellied eels but have had other sea foods like Cockles, Mussels and Whelks. In Wales they have fried seaweed called Laverbread which they eat with Bacon and Eggs and tastes quite nice but salty.
Gala pie is lovely, you could have it with the ploughmans
It sounds so good!
Or a scotch egg
@@johnclements6614 and a Scotch Egg, not or...:)
@@WanderingRavensI read that "Scotch" is a mispronunciation over the years of Scorched because of the way it was cooked over an open fire. Probably hot coals like in a forge, which is what a barbecue copies.
I've seen an oil painting from the 20th century of a "knocker up", and he is carrying a stick with a U-shaped end, presumably to tap the bedroom windows on the upper storey of the workers' houses.
The U-shaped end suggests that he was also the lamplighter.
Dripping If there's no Brown at the bottom don't get it the flavour is in the brown.
bubble and squeak is mashed potato mixed with random lenftover veg from sunday lunch, and its called bubble abd squeek bcause it bubbles and squeeks in the frying pan. and yes normally breakfast or brunch meal. ps the mash is mormally left over too. in the uk we learned to reuse everything because of rationing.
Never heard of tater ash
It's called bubble and squeak because, when it's being fried, the mahed potatoes make a bubbling sound while the cabbage squeaks.
It was made popular in wartime Britain because it was filling and it could easily feed a family without using too many ingredients as everything was rationed.
Nowadays you can add all sorts to it, a bit of onion, bacon and an egg with some salt and pepper really works well. Also if you leave it for a while the potato caramelises and goes all crispy, then you can stir it in and have some crispy bits in there too. It makes a great brunch.
You have to try jellied eels once just so you KNOW it's horrible. And I'm a Londoner!
Ooooo...haven’t had bubble & squeak for ages and ages and now you’ve mentioned it I’ve got a raging craving. My mum does the best. 😀 (Yes, so named because of the noise it makes when cooking. It is just a way of using up leftover potatoes & cabbage. The slightly burnt/crispy bits are the best).
Scouse is pronounced "scowss" as in s-cow-ss
Dripping is actually the the fat and juices that drip down a big roast (chicken, pork, lamb, beef) then decanted in a bowl and allowed to cool. The fat rises to the top and is just fat, which you use to roast stuff. The Dripping is the lovely concentrated jelly of meat juices at the bottom of the bowl, which is what you spread on toast.
Wait till you find out about tripe. Never heard of tatter ash.
Scouse is also called labscouse and hails from Scandinavia. However , such stews are common in all of Northern Europe and a famous lamb/mutton version is known as Irish Stew , but that often has barley in it as well. They take very little meat but are hearty and nutritious.
dripping is fat, left over from cooked meats.. like roast dinners etc
Good to know!
Exactly, it's not just random animal fat, it's a byproduct of the traditional Sunday roast. The fat and goodness that came out of the joint of meat as it was roasted is left to cool, then spread liberally on toast for Sunday tea. Personally I'm not a fan, but my late father loved it!
Until the introduction of veg oil, All Fish and chips shops cooked in Beef dripping a few still do.
I hate the taste of those veg oil things.
Bread and dripping is something the poor would often eat.
It's just the dripping oil off the meat that was often spit roasted you would save it to fry your bacon with make Yorkshire pies etc
When all you had left in the pantry was Bread, no money for butter even you used your cooking fat but you must add a little salt to taste.
There was also toast and dripping when the dripping was spread like butter salted to taste.
When I tell my children and grandchildren about it now they all go Yuuk!
Not only would I still eat Bread n Dripping I still love my fried bread instead of toast for my English breakfast.
It's hard to get in cafes now most dont know how to do fried bread anymore.
And if you asked for Bread and dripping they wouldnt have a clue unless you're old enough to remember.
Most of the meals you are talking about was the working mans packaged meal for work in a cornish pasty the pastry was used to seal in the meat for dinner .
A shepherds pie Must be Lamb, a shepherds flock was sheep hence the meat used, Cottage pie is Beef.
A Ploughmans lunch is not a pieces of bread with cheese and stuff around the plate its lunch for a plough man in the old days of farming when they would work from dawn to dusk. It's basically a huge door step sandwich with the ingredients mentioned, sometimes so thick a man would use his knife to cut the bread he bit on.
Bubble and Squeak was originally a left over meal into which the food left would be made into.
Food was never thrown away that is why so many different meals .
Parts of your sunday dinner would last all week probably ending in something like bubble and Squeak to days generation wastes far too much food helping only the rats to get fat.
Jellied Eels are served in a bowl with loads of vinegar and white pepper. Its most popular in London. Not to be confused with stewed Eels served with Pie & Mash with liquor.👍
I really love this channel, you always acknowledge the comments and you learn about our culture and I learn about your culture
So glad you enjoy our videos! :)
If you are going to try dripping make sure you get it from a proper butchers shop. It should be white lard like at the bottom and a brown jelly like top. Spread it straight on bread with salt and white pepper. YUMMY.
Bubble and squeak is called that due to the cabbage squeaking in the pan when cooking
I used to have a bowl of jellied eels at least once a week at Tubby Isaacs’ stall at the Whitechapel end of Middlesex Street. With pepper vinegar and a chunk of bread it was food of the gods.
Dripping needs salt and pepper. We ate it a lot when times were hard.
I think it’s called bubble and squeak because when you fry it in the pan it bubbles and squeaks also I’ve known it as the leftover Sunday dinner veg mashed up and fried in a pan it’s very nice !
Dripping is traditionally the fat from roasting a joint of meat, normally beef or pork. The roasting gives the fat some flavour. Eaten on bread or toast. Bubble and squeak is made from left over vegetables and normally includes potatoes and cabbage.
Jellied eels usually served in a pie and tater shop like Manz’s or Goddard. Often comes on the side of the pie, mash and liquor. Needs a nice cup of builders to wash it down with.
If you like Branston Pickle, you should also try HP Sauce - it's a tangy steak sauce that Brit's put on most everything. It really does well in a stew. As a side note, both Branston and HP Sauce are available in the US - I buy them regularly from my local supermarket. It's hard to find, but you can also get Salad Cream.
I'm new to your series but I'm liking your casual, open, warm presentation style. And curiosity. I'll be checking out your stuff.
Welcome to our little corner of the internet! We'll put the kettle on for you ;)
Beef dripping is the juice and fat in the bottom of the tray after roasting a beef joint. It’s delicious spread on toast. Bubble and squeak gets its name from the noise it makes when you fry it in a pan. It’s delicious, made up from Sunday dinner leftover veg potato’s, cabbage, onions, etc, mashed up and fried for breakfast. Scouse, rhymes with mouse comes from Liverpool, but there is a similar dish in Scotland caller “stovies”. Scotch eggs are delicious a boiled egg encased in sausage meat, breadcrumbs and fried. I’m Scottish, schooled in N Ireland and now live in England. A good northern Irish dish is “champ” buttery mashed potatoes with finely chopped spring onions (scallions) mixed in..😋
Oh my gosh, all of this sounds so delicious!!
Dripping is wonderful - if it is proper dripping. My mother had an oven which had a grill with a spit. She would roast a joint of meat on the spit, and had a try underneath to catch the dripping (hence the term). This would include some of the juicy bits from the meat. Spread on toast, it was delicious.
Potato hash is a northern dish. All the ingredients are cooked together in a pan. Chopped potatoes. beef cut into small pieces,., chopped onion, and beef cubes, two. White pepper and salt. Get it boiling and then let it simmer until the potatoes fall. We leave it to go cold and leave it until the next day. Reheat and serve.
We had bread and dripping when we came home from school on a Monday. Beef dripping coming from the cold fats of the Sunday roast. Plenty of salt! Branston pickle is the best to go with a ploughman's lunch!
Never heard of Tater ‘Ash, but in the North East, we have ‘Panhaggerty’ which is potatoes, corned beef, onion and sometimes cheese. We also have ‘Singin’ Hinnies, which is a flat currant scone cooked on a hot plate rather than baked in an oven. The name comes from when the lard/butter hisses ‘sings’. ‘Hinny’ is just our version of Honey (in a term of endearment sense). Then there’s the classic North East ‘Stottie’ which is like a round flat bread - often made into sandwiches filled with Ham and Pease Pudding. One of my favourite North East foods is the Savaloy Dip. A Savaloy sausage in a bun with pease pudding, English Mustard, fried onions and pork scratchings, which is then dipped in gravy.
Blimey forgot all about singing hinnies . Last time I had them I was a kid . Now know what I'm making for tea on Sunday . Cheers for the reminder 👍
Mark Hindmarsh it’s been years since I’ve had them. My Grandma used to make them when I was a kid.