That may be true, but there are people in all walks of life, from all countries that have a palate like hers. Everybody is different-one of the most obvious truths of the world, but also one of the hardest to grasp.she endears herself as a younger sister. I feel proud of her.
I'm a 50-year-old Brit. When I was your age I hated Christmas pudding, Christmas cake, extra mature cheddar and Stilton cheese. I now love them! Taste buds change as you get older and so some foods that you hate now, you might like in a few decades time. Love the channel. xx
@@cmcculloch1 Mushrooms are so good. You can pretty much pair fried mushrooms with any meat to make it taste meatier, thats why vegans use mushrooms as a meat substitute so much.
@@nolimittolearning4414 well happy bday ruclips.net/user/shorts3QLXP__Ip1U - that is me not channel promotion (nothing to promote lol ) Its nice to be able to send it, just have a great day
I’m an old woman born and raised in the American Midwest (Michigan), and rhubarb, pasties, and soft-cooked eggs with toast soldiers are all foods I’ve enjoyed here all my life. Rhubarb in particular is a spring treat we look forward to every year.
The pic you show of Marmite spread like peanut butter will make most Brits fall about laughing. You use about half a teaspoonful on a slice of hot buttered toast or a slice of buttered, crusty bread and mix it into the butter. No wonder Americans say they don't like it! It's like introducing someone to sugar for the first time and watching them put 30 spoonfuls into a cup of coffee.
Ace it by spreading Marmite on a hot, buttered Crumpet. And try a cheese toastie where the Marmite is applied to bread prior to placing, and grilling, the cheese.
@@robertwatford7425 Not so sure about Just Butter and Bovril? However, Bovril the drink is amazing and I also make Bovril with added hot madras curry powder, so maybe I could add butter to Bovril drink... 🤔
I have been told this by multiple Yorkshire relatives that the correct way to serve Yorkshire Pudding is to make a large tray of it, and then serve it as a starter with gravy. It was done like this so that people wouldn't eat so much meat with their main course.
That is correct. Although nowadays we would have them as a starter, with the main course and then as a dessert(you have to make extra) with golden syrup or strawberry/raspberry jam and whipped cream. Or even melted chocolate and bananas.
That's the way my grandparents ate it. However, it was of a dense consistency and about threequarters of an inch thick, not one of those leathery bags of wind usually served in pubs. I seem to recall Stanley Holloway used to do a monologue on the correct preparation of Yorkshires berating "elephant's leather" offerings.
In the English Midlands, during my younger days, . . .I noticed that Rhubarb grew wild all over the place. I used to eat it raw, dipped in sugar. ( ! ) I never encountered it when we went to live in OZ.
We grow red gooseberries and they're sweet enough to eat straight off the bush - always have at least one sweet gooseberry bush. You'll thank me later. There's never enough gooseberries left to make a pie. Blackbirds help us consume them too. We cage the other soft fruits, so plenty of red-, white- and blackcurrants, as well as red and yellow raspberries. Pies all round! With custard, naturally.
Rhubarb is fantastic!! rhubarb is grown in west Yorkshire!! know as forced rhubarb grown in the dark by candle light!!it know as the rhubarb triangle!!in west Yorkshire!! Rothwell, Leeds, Wakefield!! it's famous for its rhubarb festival which is held every year in Wakefield 😊
I live in Scotland. I remember when I was a child, my grandparents used to grow rhubarb in their back garden. We used to pick it and eat it raw, dipped in sugar 😂
If you add finely chopped stem ginger, and some of the syrup it comes in, to the rhubarb, and crushed up gingernut biscuits to the crumble, it takes it to elite level food.
If you were looking to try more marmite options, using it on hot buttered crumpets can be recommended, as always a very thin layer. If you were looking for alternatives to sticky toffee puddings, there are other sponge puddings, Treacle, golden syrup, Lemon, Raspberry, chocolate and others, they tend not to be as heavy as sticky toffee, generally I would suggest they benefit from cream or custard or maybe ice cream. As you like Profiteroles you might also like Eclairs, available in most bakeries and supermarkets, they are normally chocolate covered but can be caramel and other toppings, worth trying.
Good call on the Chocolate Éclairs, they're just elongated Profiteroles, or rather a Profiterole is just a miniature spherical Chocolate Éclair. The choux pastry is identical in all but the shape.
Next time you try Marmite, mix together the Marmite and plenty of softened butter before spreading, as it helps to get it thinner and more even. Then I recommend that you top it with sliced tomato, this adds some sweetness and moisture to balance out the saltiness.
There is a small number of RUclipsrs whose videos make one SMILE from the start to the end. You are one of that select few. I love the topics and your take on them. You are best of us (UK) and of the US. Thanks for the video.
Profiteroles are French. Try rhubarb and dates mixed together in a crumble. Dried peas and beans were a staple food in the past. Marmite, don’t put too much on your buttered toast. Just a smear is enough.
Rhubarb and dates, now there's an idea. I bet you wouldn't 'need' to add refined sugar due to the high sugar content of dates, so it'd be better for you too (I have problems with refined sugar, among other things, gives me rather a lot of digestive problems!).
mint on fresh garden peas is great - i've never added it to mushy peas i like a pea fritter from the chippy, battered & deep fried mushy peas, genius !!
It wasn't until about 10 years ago that I found out that the 'vinegar' in fish and chip shops isn't (for the most part) actually vinegar but something called 'Non-brewed condiment'. I had always wondered why the stuff at home (actual malt vinegar) didn't taste like the stuff from the chippie until I asked the local chippie owner what brand his vinegar was.
Malt vinegar on chips is disgusting as are wine, sherry, and cider vinegars. On anything from the chippy it *HAS* to be chip shop vinegar AKA non-brewed condiment, Which by the way is made from by-products of oil refining (the ethane fraction is converted to acetic acid, which is standard vinegar acid) and is the only acceptable vinegar for fish and chips. (Apart from balsamic vinegar which is the only substitute for non-brewed condiment chip shop vinegar.)
Cheese on toast, grilled with a dash of Worcestershire Sauce sprinkled on. Try it! Bacon and egg, where the egg is out of its shell but still whole. Runny yolk and bacon, yummm.
Part of the reason that Ameicans don't like runny is that the eggs overall are not as good quality. Eggs like many farm products in America are intensively produced, unfortunately your sheep cows and pigs very rarely see fields, and your eggs are mostly battery produced. It's a very different production model. Sticky toffee pudding is a relatively new product maybe the last 30 years, you are right about Christmas pudding it is someting you need to have eaten from childhood. I make cheese scones at least once a fortnight, getting very near being my favourite food. Just a little warning be careful, with Piccalilli .
No, I am prejudiced against runny eggs because it's a raw animal product. We also pasturize our milk. I might try runny eggs. But, it's going to have to take some bravery on my part.
It's not so much the quality as the stupid way they wash them before sending for retail, thereby removing the natural anti-bacterial coating on the shell. This is why they have to refrigerate them in transit and at the point of sale.
@@MrsHoulsby It isn't raw Mrs Houlsby I assure you, in fact I'd never heard that misconception before. It's probably the most common way to eat them in Britain and they are cooked - only slightly less time than if you have them hard boiled (about a minute less if I remember rightly, it's a fine line between soft and hard). Trust me, they're piping hot when you get them out of the pan, you'll scald your fingertips trying to hold the egg steady to clip the top off with a spoon if you attempt it soon after getting them out of the pan. Soft boiled is runny, hard boiled is when the yolk goes solid. My parents were not laissez-faire with our health and wouldn't have given us soft boiled eggs if there was any danger :)
Still to try: - Golden Syrup - by itself on a spoon; on buttered toast; on buttered crumpets; in plain yogurt. In a syrup tart or sponge syrup pudding. Essential ingredient of proper flapjacks (with condensed milk). - Sausage roll (Greggsl - Pork pie ( good pastry) or gala pie - Custard - the British alternative as a dessert topping / accompaniment. Where Americans would have ice cream with apple pie, syrup sponge or cake, we'll have custard. - Marmite #2 - next time butter the toast. Add a thick layer of crunchy peanut butter. Take a small amount of Marmite & start to spread it - it won't spread & you'll end up with Marmitey peanut butter. Ace!
To use Marmite to it’s full potential you need to have butter spread across hot toast so the Marmite melts into it and even tastes better on hot Crumpets 😊
I agree Christmas pudding is a bit heavy going especially after a full Christmas dinner but I find if you add enough very strong rum sauce it goes down a treat.
I love a good Christmas pudding, it's always been one of my firm favourites, along with sprouts. I can enjoy it on its own but I agree with Lorraine on the rum sauce, makes it even better.
Welsh cakes warm in the microwave and serve with ice cream. My late mother used to make them in huge numbers when they were a little stale she would cut it in half and butter it.
Years ago I used to make a lot of profiteroles when I was a chef, however we used to make 1/2 with whipped cream and half with creme patisserie (basically a fresh (egg) custard) filling. A Cornish pastie is only a true Cornish pastie if purchased in Cornwall, because a true pastie is made in a way to either have a discarded line crust, or more traditionally can contain both a savoury and sweet sides.😊
Blackcurrants as a dessert or a preserve are worth a look at they've generally been uncommon in the US over the last few decades. Another one to look-out for is the runner bean. I think they're only grown as ornamentals in the US, but make a great accompaniment to a Sunday roast.
Blackcurrants were actually banned in the USA for many years because of a disease the plants carried that could kill trees. Not banned now as the trees are largely immune, but still restrictions in some states.
Although banned in the USA until the 1960’s, they were never banned in Canada. Although a UK resident I have been to my wife’ grandmother in Canada who has blackcurrant bushes all over her garden and nobody there knows what to do with them. You won’t find blackcurrant products in Canadian stores either.
Blackcurrants are divine, as are gooseberries. Supermarkets don't like either very much because nobody's yet come up with a way to harvest them mechanically. Rhubarb completes the glorious summer threesome. Apparently it's illegal to import or grow blackcurrants in the US because they carry a disease that affects an American timber crop. Their loss, the same as haggis.
Hi Kalyn, for your next Marmite attempt, you could put a little on those "soldiers" as it goes well with a boiled egg - if you boil said egg for over 5 minutes, it becomes less runny.
OMG yes! Boiled egg with Marmite soldiers! But it must be a 3-minute egg. Runny egg yolk is also was your fried bread (England) or tattie scones (Scotland) with your breakfast are for.
On cold days if you want a hot drink try crushing 2 or 3 OXO cubes in a cup then add hot water stir till all OXO is desolved or it becomes gravy to use.
UK eggs are much, much, much safer than American eggs now. At one point you would get salmonella poisoning about one in a few thousand eggs, but now it's once in hundreds of thousands, and that's raw, if you cook it, the risks fall off a cliff. The runny yoke is less risky, and even when it's runny has still been cooked a bit.
For Marmite it’s about micro-dosing. You just need a tiny bit on the end of the knife. The trick is to have really hot toast, spread the butter so it soaks into the bread quickly, then spread a tiny bit of Marmite evenly over the hot, buttered toast. Then you’ll get a slight hint of saltiness. You can also add a teaspoon to gravy to lift it up a bit.
A combo you must try, based on your video, is chips with mushy peas, salt and vinegar, preferably in the middle of Winter, on a freezing seaside promenade!
Rhubarb crumble is the dirty lie version of apple crumble. Btw, most supermarket eggs in the UK are immunised against salmonella, which may partly explain our more gung-ho approach to soft boiled eggs.
I invented a recipe this week. Sticky toffee crumpets! Put a crumpet in a dish, pour over sticky toffee sauce and bake for 15mins @ 170c. Serve with cream or ice cream.
A sticky toffee sauce does not a Sticky toffee pudding, or a crumpet, make. It's the Dates in a sticky toffee pudding that are the most important factor, not the toffee sauce.
Mr Sri Lankan housemate scrambles some egg with chopped chilli peppers and puts it between two toasted crumpets with some sliced onions, tomato and cucumber. It's delicious hot or cold!
Sticky and Christmas pudding should be served as a small portion with lashings of hot custard. Pasties are, for us, a quick no prep lunch. Break open the crust and fill with hot gravy, then pour a moat of gravy around the pasty. Rhubarb - as kids we were given a stick of rhubarb and a paper cone containing sugar - dip and bite until it has all gone. There is no correct way to serve Yorkshire pud. As a starter with either lemon juice, or gravy, with the main course with gravy, as a pudding with honey poured into the centre. Some older Yorkshire families served Yorkshire pud with each course as an inexpensive fill-you-up. Cooked in a big baking tray with sausages in the batter - 'toad in the hole' - delicious.
One of my abiding memories of visiting my gran in the 1950s is being given a "poke" of sugar (torn from the corner of a paper bag) and dipping in a stalk of tender young rhubarb freshly picked from her garden. Bliss!
After a large lunch just a small tablespoon of sticky toffee pudding or christmas pud with lashings of double cream to cut the intense sweetness.. best way to enjoy
Lots of people in the UK don't like Christmas pudding. We always have options like Banoffee pie. Easy to make at home. Boil a can (not opened) of Condensed Milk in a saucepan of water for 3 hours, when cooled spread it a over a Biscuit (like a cheese cake), top it with sliced bananas and covered with proper whipped cream (not aerosol cream)......
As a Yorkshire woman, I love Yorkshire pudding, especially with onion gravy, but don't like anything sweet on them. Mind you, I don't really like sweet stuff on pancakes either.
I would say I quit like Christmas Pudding- but I do have a small amount - any more is overkill. In our family we serve Christmas pudding with almond blancmange, which is a perfect contrast with its smooth clean fresh taste against the heavy richness of the pudding. Fellow Brits- do not knock the almond blancmange unless you've tried it (or absolutely hate almonds!). My Mum thought it was mad when she married into the family- but having tried it was an instant convert!
I love Christmas pudding but sadly, since I've developed failing kidneys, (and dried fruits and nuts are bad for failing kidneys) my diet regarding such culinary delights have been severely restricted. I can have the things I enjoy which are bad for me, but rarely, and in tiny portions.🤔 😢😢😢😢😢 One good thing ... Without even trying, my weight is slowly decreasing!! (I just wish the weight loss showed...!! To my eyes, at least, it doesn't!!) 😏🤞🏴❤️🇬🇧🖖
I am an older viewer and enjoy so many things of yore that are less fashionable now. Lol. Plus, homemade is always the best, and quicker than many imagine. I'm thinking of: Rhurbarb (or Gooseberry) Crumble:- Tartness/Sweetness balance is key (like with Bramley apples). Done well, with custard... it's head-tilting, mouth-drooling Homer Simpson stuff. Xmas Pud:- Proper steamed stuff. Often no room for this on Crimbo itself. So, just lightly fry any leftover slices in butter next day - delish man. Girl Gone .... please send any unwanted crumbles, sticky toffee etc over to me in Ireland.
I'm British, and I'm not a Christmas pudding fan myself, however I love every other type of pudding! Marmite is an aquired taste, and spead thinly onto toast is my way of eating it.
Yorkshire puddings in the past were eaten before the meal with gravy as meat mas very expensive so it would fill you up. then you would have the main meal followed by Yorkshire pudding with jam on for "pudding"
Christmas pudding in an acquired taste, although I will say it should be eaten swimming in custard or single cream, think of it like a bowl of cereal, pudding = cereal & cream/custard = milk, then you have the right mix 😂 The pudding is supposed to break down a little in the custard/cream, this is why it is dense, 'back in the day' cream was a lot easier to come by and cheaper than the fruits ect. in the pudding, so everyone would get a small amount, add cream and it would break up a bit, increasing the portion making it like a warm, creamy, fruity, cakey, yogurt type dessert. and makes a little luxury back then go a long way. Its now tradition, although I personally love steamed puddings and fruit cakes so I'm a fan.
To die for and you probably will .... Christmas pud and brandy butter. My wife used to make her own CP but used a third of the treacle this made it more toffeey and fruity tasting. The same with Christmas cake where she doubled the sultanas - soaking them in cheap sherry for half an hour beforehand.
I like to pile grated cheese on a crumpet and stick it under the grill. Sometimes I even take it out and eat it. Bit of brown sauce (that might be a bloke thing) yum.
I'm originally from the US Midwest and my grandmother grew rhubarb. She made rhubarb pie and I never liked it but haven't had it since I was a kid. As far as eggs go, I love the yolk runny and dip my toast in it. Always disappointed if I accidentally overcook my eggs. The crumpets look like English muffins. Are they the same or different? English muffins are delicious. Malt vinegar on my fried fish, please. Enjoyed this a lot. TFS.
@burntoutaussie4005 Traditionally it would be served with a plain old white sauce sweetened with a little sugar/honey and flavoured with the brandy used to flame the pudding, not custard. Just butter, flour, milk, sugar, brandy and sometimes a little cornflour is added if it needs thickening. Pereonally I prefer mine with vanilla ice cream(technically frozen custard)
Christmas puddings are very variable and can be goregous with brandy butter/custard, but you sound as though you don't like dried fruit which does make liking it a challenge, nonetheless, I would suggest you seek out a really good quality christmas pudding which is MOIST, combine with brandy custard, and you will have a really enjoyable and seasonal experience. And your dislike of scones with dried fruit is sacrilege, scones have to have raisins or sultanas in them to be proper scones. You have a dried fruit problem, I think.
Yes, Christmas puddings can vary a lot. Some are really treacle-y and/or full of alcohcol and others are a bit lighter. Obviously, my mum's recipe is the best, haha.
Try Marmite on your buttered crumpets. Yorkshire puddings are called popovers in the US. Check out a FRENCH WEDDING CAKE if you like profiterols. Christmas pudding and our Christmas and wedding cakes are superb...fruit cake in the US is nasty. US scones are what we call rock cakes here in the UK.
I'm from Georgia. Currently visiting my fiance in England. I have had Malt Vinegar before and noticed that the tartness of it is weaker in the UK. I've also had profiteroles before coming to the UK. I feel it is more common in the south than you think.
If they are really good chips they don't need salt and vinegar, at least at the start. I do the same, eat half the chips plain and then maybe add some salt and vinegar to the last few. I am English and we have an excellent chip shop quite nearby.
Lots of people in the uk don’t like Christmas pudding either. Have you ever had a savoury cream tea? It’s a cheese scone with cream cheese and onion chutney
That's just propaganda by the untrustworthy and envious Gauls. As we all know, champagne, roquefort, the baguette etc., were all invented by a man in a shed in Essex called Eric. Glad to be able to put you right on culinary history. Have a nice day!
The UK might look small, but it has a lot of variety in its culture. I'm from Northern Ireland. Mushy Peas and yorkshire puddings are not a thing here, I don't know anyone who eats Marmite. Pasties here share the same name but are different... it a kind of rissole made with sausage meat and potato, battered and fried.
I'm not going to check all the comments, so it might have been mentioned. Yorkshire Puddings are called Popovers in the US, something I only discovered a few years ago.
That's an english crumpet, in Scotland a crumpet it just a large pancake, but not as think as our standard pancakes but thicker than a crepe And american scone is known as a plate scone in Scotland
UK Eggs produced to the British Lion Egg Standard ( they have a lion stamped on them ) don't have salmonella as the hens are vaccinated against salmonella so having runny egg yolks is safe to consume, eggs in US often contain salmonella so best not to take the risk.
![American reacts to Posts That Prove American's Think That Only They Exist [part 2]](/img/1.gif)
You have an unsophisticated, uneducated palate.
this should be my channel tag line
Not sure that mushy peas and marmite would be considered sophisticated LOL
@@edenmoon8275 although they both did educate me - never again for either.
It's hilarious to me that the context of "unsophisticated" is not previously having had or enjoyed British food.
That may be true, but there are people in all walks of life, from all countries that have a palate like hers. Everybody is different-one of the most obvious truths of the world, but also one of the hardest to grasp.she endears herself as a younger sister. I feel proud of her.
The fact that you say 'Chips' without having to qualify them as French Fries means that you are now definitely one of us 🙂
one of us, one of us. :)
@@Stormcrow_1Be careful, you know how that ends!
She's going native.
@@claudebeazley ... Not until she likes Christmas pud!
French fries are skinny chips
I'm a 50-year-old Brit. When I was your age I hated Christmas pudding, Christmas cake, extra mature cheddar and Stilton cheese. I now love them! Taste buds change as you get older and so some foods that you hate now, you might like in a few decades time. Love the channel. xx
same also mushrooms took me till i was about 26
😂I’m 50 today 🤷🏻♂️🤦🏻♂️
And yes our taste changes over time
@@cmcculloch1 Mushrooms are so good. You can pretty much pair fried mushrooms with any meat to make it taste meatier, thats why vegans use mushrooms as a meat substitute so much.
@@nolimittolearning4414 well happy bday ruclips.net/user/shorts3QLXP__Ip1U - that is me not channel promotion (nothing to promote lol ) Its nice to be able to send it, just have a great day
I’m an old woman born and raised in the American Midwest (Michigan), and rhubarb, pasties, and soft-cooked eggs with toast soldiers are all foods I’ve enjoyed here all my life. Rhubarb in particular is a spring treat we look forward to every year.
Scouser here, I don’t like rhubarb it’s just too tart (actually makes me shudder)
@@lynby6231: A lot depends on how much sugar you add. It’s similar to cranberries: you can adjust the tart/sweet level to your own preference.
Geordie here love rhubarb
@@lynby6231 have look for 'strawberry and rhubarb' jam!!! you maybe surprised! as a rhubarb hater I was!!:)
In Scotland, rhubarb is an autumn treat. It grew almost like a weed in our garden, so we got a lot of rhubarb crumble at harvest time.
Rhubarb and custard! Brilliant!
We have yet to hear Kalyn's take on British telly, have we? ruclips.net/video/9RSaqZR9Ajk/видео.html
Heaven! 😀
Only the sweets 🙈
My children used to mix it up with lashings of custard, they called it 'Baby Food', but said it was lush ...
I liked the dog but the cat was annoying.
Apple and blackberry crumble with custard 🤤
Had some a few weeks ago, top notch. 😉 Had rhubarb crumble a week Sunday.😋
Food of the Gods .
I'd rather have it with cream, but either way, apple and blackberry crumble is incredible.
Any fruit crumble yes but def needs custard! And rhubarb crumble is better mixed with apple to cut the acidity and sourness.
apple and blackcurrant,wiith plenty sugar of course
It specifically says on the Marmite jar Spread Thinly.
"Thin" is not in American's vocabulary.
The pic you show of Marmite spread like peanut butter will make most Brits fall about laughing.
You use about half a teaspoonful on a slice of hot buttered toast or a slice of buttered, crusty bread and mix it into the butter.
No wonder Americans say they don't like it!
It's like introducing someone to sugar for the first time and watching them put 30 spoonfuls into a cup of coffee.
The ideal way to make Marmite on toast is to place the un-opened jar next to the toast and let the sun filter through it...
Ace it by spreading Marmite on a hot, buttered Crumpet. And try a cheese toastie where the Marmite is applied to bread prior to placing, and grilling, the cheese.
Bovril!
@@MostlyPennyCat Now you're talking! On hot buttered toast. Sometimes I skip the toast and just mix it with butter :-)
@@robertwatford7425
Not so sure about Just Butter and Bovril?
However, Bovril the drink is amazing and I also make Bovril with added hot madras curry powder, so maybe I could add butter to Bovril drink... 🤔
Kalyn, you should try Toad in the hole - basically sausages cooked with the Yorkshire pudding.
How about Bubble and Squeak for the ridiculous sounding dish?
If someone as mentioned it before I apologise but the stuff they use in most Fish and Chip shops isn’t vinegar it’s a non brewed condiment
I have been told this by multiple Yorkshire relatives that the correct way to serve Yorkshire Pudding is to make a large tray of it, and then serve it as a starter with gravy. It was done like this so that people wouldn't eat so much meat with their main course.
That’s my favourite Yorkshire puds, the small puds are okay but not my favourite.
That is correct. Although nowadays we would have them as a starter, with the main course and then as a dessert(you have to make extra) with golden syrup or strawberry/raspberry jam and whipped cream. Or even melted chocolate and bananas.
We ate it like that in Yorkshire in the 40s and 60s. It wasn't puffed up at all, just a flat layer, loved it.
50s.
That's the way my grandparents ate it. However, it was of a dense consistency and about threequarters of an inch thick, not one of those leathery bags of wind usually served in pubs. I seem to recall Stanley Holloway used to do a monologue on the correct preparation of Yorkshires berating "elephant's leather" offerings.
Rhubarb. Yum! Second only to gooseberries
In the English Midlands, during my younger days, . . .I noticed that Rhubarb grew wild all over the place. I used to eat it raw, dipped in sugar. ( ! ) I never encountered it when we went to live in OZ.
Gooseberries, watch Krull film for a few references.
We grow red gooseberries and they're sweet enough to eat straight off the bush - always have at least one sweet gooseberry bush. You'll thank me later. There's never enough gooseberries left to make a pie. Blackbirds help us consume them too. We cage the other soft fruits, so plenty of red-, white- and blackcurrants, as well as red and yellow raspberries. Pies all round! With custard, naturally.
In Pennsylvania, home made strawberry rhubarb pie is a thing. I don't care for it but my Pennsylvania Dutch relatives love it.
Rhubarb rhubarb rhubarb rhubarb the king and queen of pudding / desserts fillings... Yummy. 🏴❤️🇬🇧🙂🖖
Rhubarb is fantastic!! rhubarb is grown in west Yorkshire!! know as forced rhubarb grown in the dark by candle light!!it know as the rhubarb triangle!!in west Yorkshire!! Rothwell, Leeds, Wakefield!! it's famous for its rhubarb festival which is held every year in Wakefield 😊
Black pudding - pork pie - back bacon. Christmas pudding and rhubarb taste better with custard,
Rhubarb has always made me throw up...
Rhubarb grows extremely well in Canada.
I live in Scotland. I remember when I was a child, my grandparents used to grow rhubarb in their back garden. We used to pick it and eat it raw, dipped in sugar 😂
Black Pudding and Custard? 🤢
If you add finely chopped stem ginger, and some of the syrup it comes in, to the rhubarb, and crushed up gingernut biscuits to the crumble, it takes it to elite level food.
Going to try the biscuit topping. I do the stem ginger already.
Sounds very nice.
Our rhubarb plant grows like a triffid, we've already had a first crop from it
Rhubarb crumble and custard can't be beaten
My grandfather grew it in his garden. He would cut me a stick of rhubarb and my grandma supplied a small bag of sugar to dip it in.
My nan had a few rhubarb plants way back and we used to refer to them as the triffids lol!
or whisked, or folded,
If you were looking to try more marmite options, using it on hot buttered crumpets can be recommended, as always a very thin layer.
If you were looking for alternatives to sticky toffee puddings, there are other sponge puddings, Treacle, golden syrup, Lemon, Raspberry, chocolate and others, they tend not to be as heavy as sticky toffee, generally I would suggest they benefit from cream or custard or maybe ice cream.
As you like Profiteroles you might also like Eclairs, available in most bakeries and supermarkets, they are normally chocolate covered but can be caramel and other toppings, worth trying.
Good call on the Chocolate Éclairs, they're just elongated Profiteroles, or rather a Profiterole is just a miniature spherical Chocolate Éclair. The choux pastry is identical in all but the shape.
Bread and butter pudding? there’s also chocolate versions if you don’t like the raisins
Marmite with cheese on toast is to die for.
Next time you try Marmite, mix together the Marmite and plenty of softened butter before spreading, as it helps to get it thinner and more even.
Then I recommend that you top it with sliced tomato, this adds some sweetness and moisture to balance out the saltiness.
My recommendation is to put Marmite on your toast soldiers before dipping them into your eggs. Delicious.
Marmite on peanut butter
If you like cheese on toast or toasted cheese. Try adding marmite adds something extra
Worcestershire sauce.
Marmalade.
Wouldn't adding anything add something extra?
There is a small number of RUclipsrs whose videos make one SMILE from the start to the end. You are one of that select few. I love the topics and your take on them. You are best of us (UK) and of the US.
Thanks for the video.
You are too nice!!! Thanks for the encouragement! Have a great day!
Profiteroles are French. Try rhubarb and dates mixed together in a crumble. Dried peas and beans were a staple food in the past. Marmite, don’t put too much on your buttered toast. Just a smear is enough.
No they are Italian
She didn't say they are English, just that she first tried them here
If you want to be picky... they are Egyptian (light pastry balls filled with sweet whipped cream...) a recipe was traded with Greek merchants.
Rhubarb and dates, now there's an idea. I bet you wouldn't 'need' to add refined sugar due to the high sugar content of dates, so it'd be better for you too (I have problems with refined sugar, among other things, gives me rather a lot of digestive problems!).
A spoon of mint sauce into mushy pea's is a level up
In that it makes them at least sort of edible. Nasty without, barely tolerable with 😀
@@GrumpyOldGit-zk1kw I don't mind them although I don't buy them I make my own but I do understand it's not for everyone
@@GrumpyOldGit-zk1kw They're hardly "nasty", charlie. Benign ?
Oh good idea 💡
mint on fresh garden peas is great - i've never added it to mushy peas
i like a pea fritter from the chippy, battered & deep fried mushy peas, genius !!
I’m Scottish, my uncle in Wisconsin introduced me 30 years ago to corn beef hash with fried egg , still love it
Yorkshire pudding can be eaten without gravy. Is really nice with sugar or jam.
My dad liked his with golden syrup!
As kids in the 50s/60s, we used to have it for 'afters', cooked with dried fruit, and served with golden syrup. Cheap and filling.
I love malt vinegar on chips, BUT TARTARE SAUCE on the fish. 😀🙃
It wasn't until about 10 years ago that I found out that the 'vinegar' in fish and chip shops isn't (for the most part) actually vinegar but something called 'Non-brewed condiment'. I had always wondered why the stuff at home (actual malt vinegar) didn't taste like the stuff from the chippie until I asked the local chippie owner what brand his vinegar was.
It's funny, I hate every individual ingredient in tartare sauce but put them all together and it's magical!
Malt vinegar on chips is disgusting as are wine, sherry, and cider vinegars.
On anything from the chippy it *HAS* to be chip shop vinegar AKA non-brewed condiment, Which by the way is made from by-products of oil refining (the ethane fraction is converted to acetic acid, which is standard vinegar acid) and is the only acceptable vinegar for fish and chips.
(Apart from balsamic vinegar which is the only substitute for non-brewed condiment chip shop vinegar.)
You should try Jam Roly-Poly pudding/desert with custard. mmmmmmh
Cheese on toast, grilled with a dash of Worcestershire Sauce sprinkled on. Try it!
Bacon and egg, where the egg is out of its shell but still whole. Runny yolk and bacon, yummm.
Butter the toast and then add a THIN coat of English mustard before adding the cheese.
Part of the reason that Ameicans don't like runny is that the eggs overall are not as good quality. Eggs like many farm products in America are intensively produced, unfortunately your sheep cows and pigs very rarely see fields, and your eggs are mostly battery produced. It's a very different production model. Sticky toffee pudding is a relatively new product maybe the last 30 years, you are right about Christmas pudding it is someting you need to have eaten from childhood. I make cheese scones at least once a fortnight, getting very near being my favourite food. Just a little warning be careful, with Piccalilli .
No, I am prejudiced against runny eggs because it's a raw animal product. We also pasturize our milk. I might try runny eggs. But, it's going to have to take some bravery on my part.
It's not Raw the Yolks are served Hot.
It's not so much the quality as the stupid way they wash them before sending for retail, thereby removing the natural anti-bacterial coating on the shell. This is why they have to refrigerate them in transit and at the point of sale.
@@MrsHoulsby It isn't raw Mrs Houlsby I assure you, in fact I'd never heard that misconception before. It's probably the most common way to eat them in Britain and they are cooked - only slightly less time than if you have them hard boiled (about a minute less if I remember rightly, it's a fine line between soft and hard). Trust me, they're piping hot when you get them out of the pan, you'll scald your fingertips trying to hold the egg steady to clip the top off with a spoon if you attempt it soon after getting them out of the pan. Soft boiled is runny, hard boiled is when the yolk goes solid. My parents were not laissez-faire with our health and wouldn't have given us soft boiled eggs if there was any danger :)
You have to try Parkin
It's a type of ginger cake made with oatmeal
It's comes from Yorkshire and I'm sure that Wallace and Gromit are aficionados
Love Parkin ❤. My dad made the best for bonfire night.
Parkin is a _Northern thing_ - particularly Lancashire. I first had it in South Manchester.
As my father who made a brilliant Parkin told me you need to leave it in a tin for a couple of days before it’s ready (very hard to do!).
@@shaunfarrell3834 My Dad made a good parkin, too. 🙂
I always make parkin for away games, the opposition love it, and if they eat enough they are too full to bowl.
Still to try:
- Golden Syrup - by itself on a spoon; on buttered toast; on buttered crumpets; in plain yogurt. In a syrup tart or sponge syrup pudding. Essential ingredient of proper flapjacks (with condensed milk).
- Sausage roll (Greggsl
- Pork pie ( good pastry) or gala pie
- Custard - the British alternative as a dessert topping / accompaniment. Where Americans would have ice cream with apple pie, syrup sponge or cake, we'll have custard.
- Marmite #2 - next time butter the toast. Add a thick layer of crunchy peanut butter. Take a small amount of Marmite & start to spread it - it won't spread & you'll end up with Marmitey peanut butter. Ace!
Or you could just buy a jar of Marmite peanut butter…
Golden syrup in porridge. Only way to go. Does not do to much for the type 2 diabetes though.
Golden syrup on a Yorkshire pudding with cream, beautiful
fun fact - Cornish pasties are extremely popular in Mexico. They even have a Cornish Pasty Museum
Mexico has a string mining history, right ? Coincidence ?
There are restaurants in US that sell all kinds of pasties.
@@annreed7935 And in the UK. But they're not Cornish pasties, though some claim to be.
To use Marmite to it’s full potential you need to have butter spread across hot toast so the Marmite melts into it and even tastes better on hot Crumpets 😊
I agree Christmas pudding is a bit heavy going especially after a full Christmas dinner but I find if you add enough very strong rum sauce it goes down a treat.
I like brandy butter with Christmas pudding, half a bottle of brandy and two tablespoons of butter!
I love a good Christmas pudding, it's always been one of my firm favourites, along with sprouts. I can enjoy it on its own but I agree with Lorraine on the rum sauce, makes it even better.
Sticky Toffee pudding, must have with custard or cream or evaporated milk. Christmas pudding best with brandy sauce. Try Welsh cakes!
Welsh cakes warm in the microwave and serve with ice cream. My late mother used to make them in huge numbers when they were a little stale she would cut it in half and butter it.
I knew a Brazilian vet-lady who liked Christmas pudding (you'll all be enthralled to learn).
It sounds like there should be a punchline to that sentence :)
you can always buy an eclair at a bakery - they are choux pastry same as profiteroles and come with cream - and usually chocolate
Years ago I used to make a lot of profiteroles when I was a chef, however we used to make 1/2 with whipped cream and half with creme patisserie (basically a fresh (egg) custard) filling.
A Cornish pastie is only a true Cornish pastie if purchased in Cornwall, because a true pastie is made in a way to either have a discarded line crust, or more traditionally can contain both a savoury and sweet sides.😊
Cornish Pasties are common in Butte as the area was settled by Cornish tin miners,
I think that you are willing to try any new foods is a plus, can't be expected to like everything!
A good rhubarb crumble and custard is to die for. The combination of the sour and the sweet works reall well.
Blackcurrants as a dessert or a preserve are worth a look at they've generally been uncommon in the US over the last few decades.
Another one to look-out for is the runner bean. I think they're only grown as ornamentals in the US, but make a great accompaniment to a Sunday roast.
Runners are nice raw too. Kids love 'em. Got to pick them early enough though to get the sweetness.
Blackcurrants were actually banned in the USA for many years because of a disease the plants carried that could kill trees. Not banned now as the trees are largely immune, but still restrictions in some states.
Runner beans, picked young, sliced, lightly cooked with a poached egg on top. Food for the gods.
Although banned in the USA until the 1960’s, they were never banned in Canada. Although a UK resident I have been to my wife’ grandmother in Canada who has blackcurrant bushes all over her garden and nobody there knows what to do with them. You won’t find blackcurrant products in Canadian stores either.
Blackcurrants are divine, as are gooseberries. Supermarkets don't like either very much because nobody's yet come up with a way to harvest them mechanically. Rhubarb completes the glorious summer threesome.
Apparently it's illegal to import or grow blackcurrants in the US because they carry a disease that affects an American timber crop. Their loss, the same as haggis.
In days gone by, (in the north),Yorkshire puddings were eaten with meat and gravy, then later in the meal with jam (no gravy!)
Hi Kalyn, for your next Marmite attempt, you could put a little on those "soldiers" as it goes well with a boiled egg - if you boil said egg for over 5 minutes, it becomes less runny.
Why have toast soldiers with a hard-boiled egg?????
@@wessexdruid7598 They must be some sort of magician. Make a good trick, that.
OMG yes! Boiled egg with Marmite soldiers! But it must be a 3-minute egg. Runny egg yolk is also was your fried bread (England) or tattie scones (Scotland) with your breakfast are for.
These soldiers are Black Watch. Or send in the SAS once the egg is beyond 4 minutes.
On cold days if you want a hot drink try crushing 2 or 3 OXO cubes in a cup then add hot water stir till all OXO is desolved or it becomes gravy to use.
UK eggs are much, much, much safer than American eggs now. At one point you would get salmonella poisoning about one in a few thousand eggs, but now it's once in hundreds of thousands, and that's raw, if you cook it, the risks fall off a cliff. The runny yoke is less risky, and even when it's runny has still been cooked a bit.
For Marmite it’s about micro-dosing. You just need a tiny bit on the end of the knife. The trick is to have really hot toast, spread the butter so it soaks into the bread quickly, then spread a tiny bit of Marmite evenly over the hot, buttered toast. Then you’ll get a slight hint of saltiness. You can also add a teaspoon to gravy to lift it up a bit.
Crumpet with butter and marmite. Also, buttered crumpets with soft-poached or soft-fried eggs 🙂
Cheddar cheese, strawberry jam and marmite sandwich...
A combo you must try, based on your video, is chips with mushy peas, salt and vinegar, preferably in the middle of Winter, on a freezing seaside promenade!
FYI. Don't feed Christmas pudding to a dog. It has raisins in it & could make your dog very ill 😢
You can have golden syrup on yorkshire puddings too yummy
mUshy peas are Northern !
Rhubarb crumble is the dirty lie version of apple crumble.
Btw, most supermarket eggs in the UK are immunised against salmonella, which may partly explain our more gung-ho approach to soft boiled eggs.
You can buy jars of Marmite mixed with Peanut Butter ! Wonderful.
Please try roast lamb with mint sauce, our friends in WV had never had lamb in their lives but loved it.
I invented a recipe this week. Sticky toffee crumpets! Put a crumpet in a dish, pour over sticky toffee sauce and bake for 15mins @ 170c. Serve with cream or ice cream.
A sticky toffee sauce does not a Sticky toffee pudding, or a crumpet, make.
It's the Dates in a sticky toffee pudding that are the most important factor, not the toffee sauce.
Mr Sri Lankan housemate scrambles some egg with chopped chilli peppers and puts it between two toasted crumpets with some sliced onions, tomato and cucumber. It's delicious hot or cold!
What about trying a malt loaf. IE SOREEN. Soft and squidgy, enjoy with butter and jam on.
A slice of toasted fruit loaf with butter is also great.
You didn't mention black pudding. Would love to see you try that ;)
Has she tried haggis?
@@wessexdruid7598 yeah, of course haggis!!
There's black puding (ok) and black pudding (amazing) - the second one is from Stornoway on the Isle of Lewis off the NW coast of Scotland.
@@carelgoodheir692 Aye ye got that wan right, ye cannie beat a black pudding fray Stornoway
you should read the book: Nail in the Bannister by R Stornoway.
I like to add a little ginger puree to my rhubarb in a crumble/pie and i add some porridge oats to my crumble topping for a little extra crunch.
Sticky and Christmas pudding should be served as a small portion with lashings of hot custard. Pasties are, for us, a quick no prep lunch. Break open the crust and fill with hot gravy, then pour a moat of gravy around the pasty. Rhubarb - as kids we were given a stick of rhubarb and a paper cone containing sugar - dip and bite until it has all gone. There is no correct way to serve Yorkshire pud. As a starter with either lemon juice, or gravy, with the main course with gravy, as a pudding with honey poured into the centre. Some older Yorkshire families served Yorkshire pud with each course as an inexpensive fill-you-up. Cooked in a big baking tray with sausages in the batter - 'toad in the hole' - delicious.
One of my abiding memories of visiting my gran in the 1950s is being given a "poke" of sugar (torn from the corner of a paper bag) and dipping in a stalk of tender young rhubarb freshly picked from her garden. Bliss!
After a large lunch just a small tablespoon of sticky toffee pudding or christmas pud with lashings of double cream to cut the intense sweetness.. best way to enjoy
Great Honesty Comments. Taste Buds do change upon change. I can no longer mop up Lactose stuff.
I love this channel. I can't believe you don't like sticky toffee pudding, with lots of hot custard. That what makes it. You need the custard
My favourite scones made by my mother were cheese scones eaten warm or cold with butter, never seen them since.
Lots of people in the UK don't like Christmas pudding. We always have options like Banoffee pie. Easy to make at home. Boil a can (not opened) of Condensed Milk in a saucepan of water for 3 hours, when cooled spread it a over a Biscuit (like a cheese cake), top it with sliced bananas and covered with proper whipped cream (not aerosol cream)......
Lots of people do like Christmas Pudding. My wife always makes the pudding a year before we eat it. Far better than shop bought.
@@stephentaylor1476 Yes I like it as well
You can spred Jam on Yorkshire puddings and have them as a sweet, cream as well if you want.
As a Yorkshire woman, I love Yorkshire pudding, especially with onion gravy, but don't like anything sweet on them. Mind you, I don't really like sweet stuff on pancakes either.
I would say I quit like Christmas Pudding- but I do have a small amount - any more is overkill.
In our family we serve Christmas pudding with almond blancmange, which is a perfect contrast with its smooth clean fresh taste against the heavy richness of the pudding.
Fellow Brits- do not knock the almond blancmange unless you've tried it (or absolutely hate almonds!). My Mum thought it was mad when she married into the family- but having tried it was an instant convert!
now blancmange.. no offense but thats just gross to me. milk with gelatin,,,
@@AthynVixen I don't actually ue gelatine in this. I mix the milk with cornlour.
I love Christmas pudding but sadly, since I've developed failing kidneys, (and dried fruits and nuts are bad for failing kidneys) my diet regarding such culinary delights have been severely restricted. I can have the things I enjoy which are bad for me, but rarely, and in tiny portions.🤔 😢😢😢😢😢 One good thing ... Without even trying, my weight is slowly decreasing!! (I just wish the weight loss showed...!! To my eyes, at least, it doesn't!!) 😏🤞🏴❤️🇬🇧🖖
Blancmange contains NO gelatine.
@@AthynVixen
I can enjoy Christmas pudding but it’s got to be smothered in custard or double cream.
Sticky Toffee pudding varies a lot, from heavy and dense to more like sponge based desert.
I am an older viewer and enjoy so many things of yore that are less fashionable now. Lol. Plus, homemade is always the best, and quicker than many imagine. I'm thinking of:
Rhurbarb (or Gooseberry) Crumble:-
Tartness/Sweetness balance is key (like with Bramley apples). Done well, with custard... it's head-tilting, mouth-drooling Homer Simpson stuff.
Xmas Pud:-
Proper steamed stuff. Often no room for this on Crimbo itself. So, just lightly fry any leftover slices in butter next day - delish man.
Girl Gone .... please send any unwanted crumbles, sticky toffee etc over to me in Ireland.
Try distilled white vinegar instead of malt. Can also use it for cleaning.
Yorkshire pudding filled with strawberry jam is a nice dessert!
...what sort of black magic is this? Yorkshire pudding as an actual pudding?! I need to look this up... to Google!
I was watching a cooking video from the US, and they mentioned Arugala!! I had to look it up . We ,in the UK call it rocket...
My hated product
Top tip. If you like a crumpet with loads of melting butter.. put a whisper of Marmite on it too! For me, that's close to heaven 😊
Yes!
I like that, a whisper of marmite. Yum
Rhubarb grows in the north US and popular in different desserts.
Pasties are tasty and I wish there were more available in the US.
I'm British, and I'm not a Christmas pudding fan myself, however I love every other type of pudding! Marmite is an aquired taste, and spead thinly onto toast is my way of eating it.
Can't stand Christmas pudding.
@@clivenewman4810Neither can I. Or christmas cake.
Yorkshire puddings in the past were eaten before the meal with gravy as meat mas very expensive so it would fill you up. then you would have the main meal followed by Yorkshire pudding with jam on for "pudding"
I never liked Christmas pudding as a kid, now my adult taste buds love it when it’s full of brandy, matured for a year and covered in brandy cream.
Christmas pudding in an acquired taste, although I will say it should be eaten swimming in custard or single cream, think of it like a bowl of cereal, pudding = cereal & cream/custard = milk, then you have the right mix 😂 The pudding is supposed to break down a little in the custard/cream, this is why it is dense, 'back in the day' cream was a lot easier to come by and cheaper than the fruits ect. in the pudding, so everyone would get a small amount, add cream and it would break up a bit, increasing the portion making it like a warm, creamy, fruity, cakey, yogurt type dessert. and makes a little luxury back then go a long way. Its now tradition, although I personally love steamed puddings and fruit cakes so I'm a fan.
Christmas pudding should be served with brandy sauce.
To die for and you probably will .... Christmas pud and brandy butter.
My wife used to make her own CP but used a third of the treacle this made it more toffeey and fruity tasting. The same with Christmas cake where she doubled the sultanas - soaking them in cheap sherry for half an hour beforehand.
We have left over Yorkshire Pudding with strawberry jam mmmmm (cold or heated).
In Yorkshire and many other parts of the UK left over Yorkshire puddings are eaten as dessert with treacle poured into the middle of them. Yum!
Are they?
Good joke😂
@@JaneAustenAteMyCat yes or jam is nice too.
Left over Yorkshires? How does that happen? Your pulling my chain there
Left over Yorkshires? what is this heresy?
I like to pile grated cheese on a crumpet and stick it under the grill. Sometimes I even take it out and eat it. Bit of brown sauce (that might be a bloke thing) yum.
I'm originally from the US Midwest and my grandmother grew rhubarb. She made rhubarb pie and I never liked it but haven't had it since I was a kid.
As far as eggs go, I love the yolk runny and dip my toast in it. Always disappointed if I accidentally overcook my eggs.
The crumpets look like English muffins. Are they the same or different? English muffins are delicious.
Malt vinegar on my fried fish, please.
Enjoyed this a lot. TFS.
English Muffins and Crumpets are definitely not the same.
try butter ,sugar, and malt vinegar on Yorkshire pudding that was our sunday dinner desert sometimes squeezed orange juice instead of vinegar.
I never eat Christmas Pud without CUSTARD ! ! !
and brandy butter and creammmmmmmmmmmmmm
Very nice, but coming from Devon it has to be Devon clotted cream!
Or back in school (in the '70s) it came with a white (mint?) sauce.
@@GrumpyOldGit-zk1kw Mint ? Ours was like a vanilla tasting sauce. Nice.
@burntoutaussie4005
Traditionally it would be served with a plain old white sauce sweetened with a little sugar/honey and flavoured with the brandy used to flame the pudding, not custard.
Just butter, flour, milk, sugar, brandy and sometimes a little cornflour is added if it needs thickening.
Pereonally I prefer mine with vanilla ice cream(technically frozen custard)
Yorkshire puddings are also good with Jam, as they're not necessarily savoury being a batter!
Christmas pudding is more of a Marmite food than Marmite
What you showed is an English crumpet. A Scottish crumpet is quite different. Closer to a crepe, but not quite as thin!
I’d happily eat all the Christmas pudding and feed you Yorkshire puddings 😂
Deal!!
If you slather on the Marmite like Nutella then of course you won’t like it.
Plus as a family I would say around the table each year Christmas pudding was 50 50 for or against
Christmas puddings are very variable and can be goregous with brandy butter/custard, but you sound as though you don't like dried fruit which does make liking it a challenge, nonetheless, I would suggest you seek out a really good quality christmas pudding which is MOIST, combine with brandy custard, and you will have a really enjoyable and seasonal experience.
And your dislike of scones with dried fruit is sacrilege, scones have to have raisins or sultanas in them to be proper scones.
You have a dried fruit problem, I think.
Yes, Christmas puddings can vary a lot. Some are really treacle-y and/or full of alcohcol and others are a bit lighter. Obviously, my mum's recipe is the best, haha.
Try Marmite on your buttered crumpets. Yorkshire puddings are called popovers in the US. Check out a FRENCH WEDDING CAKE if you like profiterols. Christmas pudding and our Christmas and wedding cakes are superb...fruit cake in the US is nasty. US scones are what we call rock cakes here in the UK.
if you liked everything everyone else does would it not be boring, so glad you are you, no matter your tastes x
I'm from Georgia. Currently visiting my fiance in England. I have had Malt Vinegar before and noticed that the tartness of it is weaker in the UK. I've also had profiteroles before coming to the UK. I feel it is more common in the south than you think.
Try "bubble and squeak", left over potatoes and sprouts (or cabbage) fried, you will love it.
Regarding Yorkshire pudding, they were originally a filler to make the meal go further, sometimes they were eaten separately with jam as a dessert
Vinegar on half of your chips? I say this with love - you need some help.
nah i get it, you want half the chips to have no vinegar so theyre tastier in curry and ketchup.
Has anybody heard the likes of that, 3421 ? I have'nt. I second your motion. A visit from a chap in a white coat !
@blackbob3358 I work with a lad who loves salt n shake crisps but he only salts half the bag. Just ........ what????
If they are really good chips they don't need salt and vinegar, at least at the start. I do the same, eat half the chips plain and then maybe add some salt and vinegar to the last few. I am English and we have an excellent chip shop quite nearby.
Lots of people in the uk don’t like Christmas pudding either. Have you ever had a savoury cream tea? It’s a cheese scone with cream cheese and onion chutney
Profiteroles are French I believe..
yes I think so too, just a lot more commonly eaten in the UK than in Florida so I included it. :)
That's just propaganda by the untrustworthy and envious Gauls. As we all know, champagne, roquefort, the baguette etc., were all invented by a man in a shed in Essex called Eric. Glad to be able to put you right on culinary history. Have a nice day!
@@robinholland1136 All hail Eric of Essex.
Remember that England was ruled by the Normans from 1066 so Eric was probably Norman so they are French anyway 😂
Cornish pasties have to come Cornwall. They must contain 7:41 beef, potato, onion and swede. No cheese. Otherwise the name is simply pasty.
The UK might look small, but it has a lot of variety in its culture. I'm from Northern Ireland. Mushy Peas and yorkshire puddings are not a thing here, I don't know anyone who eats Marmite. Pasties here share the same name but are different... it a kind of rissole made with sausage meat and potato, battered and fried.
I'm not going to check all the comments, so it might have been mentioned. Yorkshire Puddings are called Popovers in the US, something I only discovered a few years ago.
That's an english crumpet, in Scotland a crumpet it just a large pancake, but not as think as our standard pancakes but thicker than a crepe
And american scone is known as a plate scone in Scotland
And known as a drop scone in Lancashire.
@@shaunfarrell3834 drop scone here in Scotland when they are round and a plate scone when they are basically triangles
UK Eggs produced to the British Lion Egg Standard ( they have a lion stamped on them ) don't have salmonella as the hens are vaccinated against salmonella so having runny egg yolks is safe to consume, eggs in US often contain salmonella so best not to take the risk.