I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause. Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many. Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar To learn more about the Hope Air Charity: hopeair.ca/
Hi Glen. Singin' hinny is a Geordie recipe. My grandma used to make them. In the Geordie dialect hinny is a term of endearment, hinny, honey. Singing is because of the sound they make when cooking on the girdle.
Watching Glen fumble with the spatulas I was getting ready to type that what learned from this video was I needed a pizza paddle to spank the hinny on to the girdle. Of course he goes and whips out a peel before I get my ridiculous dad joke typed up.
The griddle we inherited from my husband's grandmother (now over 100 years old) was a flat circular cast iron plate with a semi circular hinged handle for hanging over the fire, then could be stored flat. This was the west coat of Scotland, a village called Spean Bridge.
Tyneside is a larger area that civers several town and the city of Newcastle. Hinny (hinn-knee) is a term of endearment. "Yareet hinny" (you alright darling?) is a common greeting here.
@@jbaldwin1970 One of my favorite vacations ever was in Yorkshire. We stayed near Malham Cove and took amazing walks. Loved the stone walls winding all over the area and so many sheep.
It is called Singin' Hinny as the actual cake sings as it hits the hot greased pan and Hinny is how Honey is said in the part of England. Honey referring to loved one or children.
I think your channel has matured so much over the years that you no longer have to explain the milk in a plastic bag. Still have to explain currents and sultanas though. And of course it's only long term subscribers that know what's under the counter.
I've been watching this channel for a few years, and I know milk in a bag is an Eastern Canadian thing, but I still don't know how the bag sticks to the bottom of the outside container.
Reminds me of my mom! Making raisin tea biscuits with her. Except we cut them into rounds, baked them in the oven with sugar sprinkled on top. We'd make them for lunch on the weekend and my dad would grumble that they weren't a lunch food.
I found dried blackcurrants online and tried it in baking for a lark, they are extremely sour and dye your dough purple. The best results I got were first soaking them in syrup to sweeten them up, after which they were delightful. But yeah, I can't imagine people drying and baking with them in the past, but maybe it happened occasionally.
I have experienced them a lot here in Czechia. They are usually used fresh or as a jam but my grandma used to dry them....She also made terribly tart wine out of blackcurrants. :-D There wasn't much fruit growing in our mountains. You could choose from apples, brambles and blackurrant commonly known as černý rybíz. PS: That wine once exploded during early fermentation and our whole living room was dark purple from ceiling to the floor. :-D
I have an English Tea Cake/Biscuit/Crumble from the 1930's that is baked. I've never heard of doing them on the griddle. I'll have to try that with mine and see how it comes out.
Good morning. I was happy to see you had posted a new video, got my coffee ☕ and saw the recipe- Singing Hinny! What the heck?😅 My first thought was that it was some kind of baked bean recipe. Nope! I love the way you kind of wing it if you aren't sure about the directions and the food comes out good, per your taste taster-Julie. Thanks for a fun video!
Based on the ingredients, I assumed it was some sort of scone or (North American) biscuit. Still new to the concept of Welsh cakes. I saw another video of yours with the smaller cakes (I think it was one of those "side of the refrigerator" recipes).
Tyneside, beside the River Tyne. Area of NE England, Newcastle Upon Tyne. A very hard working Coal mining and industrial center also known for Fishing fleets and Maritime ports. Definitely a 'Blue Collar' City. Great accent too and was always a friendly place to visit from my home town of Glasgow. Great beers there, it was famous for the water for brewing beer like Nukky Brun! Newcastle Brown Ale. Fantastic!
The whole currant vs raisins is an interesting one....in Australia we have currants, raisins and sultanas...each a different type of dried grape so the term raisin is not used interchangeably between sultanas and currants.....saltanas are the most common of the three in Australia and used in most recipes
@@WyattRyeSway That ban was on Ribes (not the type of currant I used here) - and the ribes Black Currant / Red Currant is slowly making a comeback in the US.
@@GlenAndFriendsCooking …..not in my area of Texas. I know they r legal again and I’m not sure if they were made illegal everywhere but I think in states with big logging industries and forests, they were illegal. I know my teacher talked about it in FALS class but she wasn’t specific in which kinds. I didn’t even know there were different colors until u said somethin
@@1ACL This is why I have to bring it up in every video where I use them... In the English language, there are two distinctly different things that are BOTH called 'currants'. In English baking the currant that is called for IS A DRIED GRAPE - a Corinthian or Zante grape. What you are confusing it with is a Black Currant or Red Currant which is from the Ribes plant. What I used here is a grape.
It's Singing (sizzling) Honey! Lovely Geordie recipe. I wonder if The Hairy Bikers ever made Singing Hinny? Sadly we lost Dave Myers one of the Hairy Bikers in February.
Jules had the right pronunciation. If you need to hear the accent watch an episode of "Vera" (on a few British streaming services or PBS). Good to see you show the mistakes and make the most of it.
Vera is THE WORST Northern accent I have ever heard - Watch ALL of the episodes of "Auf Wiedersehen, Pet" to get a true flavour of the Northern accents.
@@kellybryson7754 Those born within a Mile of the River Tyne - are Geordies - the same way those born within a mile of the River Wear are Mackems. "The Durham Folks Mackem [ie Make things - big production area] and the Newcastle Folks Tackem [ie Take them - the shipping trades] - it's all long lost since Maggie Thatcher killed the North East economy in the 1980s.
@@kellybryson7754 the term Geordie supposedly also relates to the fact that the coal miners around the Newcastle upon Tyne area carried on using the Geordie (I think created by George Stephenson) miners lamp when other miners in the surrounding area had moved onto a newer type (I think the Davie lamp). The miners became known as Geordies and then the name just became synonymous with anyone and anything from the Newcastle upon Tyne area.
Nice! One of my favourite quick bread type things is girdle scones - one giant one, cooked in the same fashion, then cut into 8ths and split, slathered with a butter (and marmite in my house). Basically the same recipe, minus the fruit - and I use a different shortening. I'll have to try chucking in some currants the next time!
Hmmm, recipe sounds like what my Kansas mom called griddle cakes. Kind of a cross between a pancake and a biscuit! She rolled them and cut with the rim of a water glass. Delicious with butter and honey.
So at 1:26 when it shows the recipe, I say this is another version of Welsh Cakes. Did the recipe text say anything about the griddle? Because I'm pretty sure that when cooking on a 'griddle' it would just expected that you grease the griddle. Or, the griddle would be assumed to be well seasoned and by default 'greasy.'
😊How come youtube chefs say pre-food processor recipes had you work the butter in with your hands? I learned to cook in the 60s and we used a pastry cutter. It’s not dissimiar to a potato masher with sharper but not sharp parallel blades.
@@anitapaulsen3282 I discovered the pastry cutter back in the seventies and always keep one in my kitchen for making biscuit dough. So much easier than cutting the flour and shortening together with two forks like so many recipes call for.
Hi Glen! One way I found to move large doughy things without having a pizza peel is just using a sheet of parchment paper! Just slide it underneath the dough transport it on top of the pan or inside the oven and slide the paper from underneath et voilà! Works really well! Still wouldn't work for flipping it though haha...
Cheers for the vid you were right and saying tyneside as New Castle is part of it wher the sinnin hinney comes from it's supposed to make a sound of sinning when it's cooking that's how it got it's name keep up yer guid work thanks.
I never expected to see Singin’ Hinnys anywhere! Hilda Jenkins in the comments has already described what the singing and hinny refers to perfectly. And just in case people don’t know, Geordies are the nickname for people from Newcastle-upon-Tyne and the local area of Tyneside (which isn’t a town, more like a county) in the UK. My husband is from there and I’ve only seen this recipe in the sort of small recipe books that get sold as souvenirs in Newcastle or the wider North East England. (“Tyne” rhymes with “wine” so your pronunciation is correct and presumably where the name of the town comes from. As others have said, “hinny” rhymes with “Minnie” and is a term of endearment like “honey” but really only is used for ladies and I’ve heard it used to mean “young girl” like “lass”). It’s essentially similar to a Welsh Cake, yes. 😊 I guess it was a staple treat for ordinary people. British “cucina povera” if you will. 😅
You pronounced it correctly first time Glen, Tyneside is a region in the North East of England, basically towns and cities that are located either side of the River Tyne. Newcastle, Gateshead, South Shields and Jarrow among others.
Glen you have to get some of the very inexpensive thin plastic cutting boards. I use them for transfusing stuff like this a lot. Very useful for this. Also nice for diced and minced veggie transfer. Just a thought. Appreciate the content.
Hi Glen, have you ever did a cooking show with just what you have lying around the kitchen? What can you invent? My grandfather would do this and come up with such great meals. I would love to see what you could do.
We mad these in our home every weekend. We just called them scones, didn't bother with shaping, just made 2 big discs and cut it like a pizza before throwing them on the griddle
Speaking of pronunciation, I believe the word hinny is said "HIN-ee" with a soft "i". It's when a your cross a male horse with a female donkey. (A mule is the opposite).
@@justme002 So I've heard; but in the book it is spelled multiple ways, on multiple pages: 'Hinny', 'Hiny' and 'Hinie'. The latter two are pronounced the way I said it, and since it was two to one I decided to go with that.
@@GlenAndFriendsCooking Yeah, I did catch that bit at the end where you said it was spelled differently after posting. I was curious how else it was spelled, and the latter two definitely go hiney more than hinny.
Wow, only 9h in and just a few comments on pronunciation! 😂 I live in the North East of England, where the landscape - and the city scape - is very much shaped by rivers. I’m from a town called Sunderland which sits on the mouth of the river Wear. (I could say: I grew up “on Wearside”.) Newcastle (upon Tyne) is the largest city in the region and sits on the North bank of the river Tyne, with Gateshead (technically a different town) sitting on the South bank. This is a fiercely held local distinction! And Tyneside is a useful term to encompass both banks of the river without naming a settlement. Although I only grew up 20 miles south of “Tyneside”, “Hinny” is not a dialect term one would hear on “Wearside”. I would suspect that’s why someone wanted to call these are called “Tyneside” Singin’ Hinnies... I’m sure my Wearside grandma made them too, though! 🤣 (To complete the geographical picture, the third and southernmost river in the region is the Tees and “Teeside” is the area, also encompassing several major settlements. A local TV station calls itself “Tyne Tees Television”. The alliteration is good and if you’re from the area, you know that there’s Wearside in the middle of that - and they are getting the same local news programmes, too.)
When I saw this video title as I was scrolling I skidded to a stop and backed up to ask what the heck a hybrid draft animal had to do with cooking. A hinny is the offspring of a male horse and a female donkey. The more common mule is bred the other way with a male donkey and a female horse. It was fun to learn from the comments that hinny is also a regional term of endearment.
Hiya Glen, Julie pronounced Hinny the correct way, (Hin-knee) where I'm from we say "Marra" as a form of endearment, next time you should cut them into Welsh cakes, then they'll be even better, this is Choppy in Whitehaven, Cumbria, England
Hinny to rhyme with tinny! Tyne to rhyme with tine. I am from Newcastle upon Tyne which is on Tyneside. . I seem to remember Singin’ Hinnies being made with sour milk rather than fresh. Also ours were cut out not cooked in one piece. As I remember the dough consistency was quite a bit moister than most scones(and the cuts were 4 inches in diameter which is bigger than your average girdle cake or scone) .
I watch an English chef that mixes his dough by hand, saying that it takes longer to clean the mixer than it is to just mix by hand. It's the Backyard Chef, a good and fairly new channel with a bunch of tasty recipes.
Just adding to the "cooking floppy bread things" discussion: A square of parchment paper (or two) is a big help. Form the dough on the square of parchment then transfer it to the griddle or baking sheet. At my house, a half sheet pan flipped upside down works well as an impromptu pizza peel/baked good flipping implement. You can remove the parchment from underneath once it's cooked a bit so it can sizzle properly in the pan. I've been making tortillas lately and experimenting with recipes and techniques to find a manageable process for creating my own supply of bread for sandwich wraps. Still in process, but I'm having fun. (Latest discovery: put a blob of dough in the waffle iron, cook it, cool it, cut it almost in half (less filling leakage) and fill it with breakfast. One waffle sandwich instead of two breakfast tacos. Works for me.
@@GlenAndFriendsCooking I think your pronunciation would be spelled hiney, at school 60 years ago the rule was an e at the end of the word changes the vowel, so time, mine, etc. But I am a Scot not from Yorkshire, and yes the area is Tyne sounding Tine for the same reason. Love your Sundays, and the “what’s on offer at the supermarket”.
Yes, rubbing the fat into the flour was definitely the thing. My mother grew up on a farm that was off the grid. When she taught me how to incorporate fat into flour, that is all she used . . . her hand rubbing technique.
I learned from my mom who used a "pastry cutter," which has a handle and wire or blades that cut through the lard or butter, mixing with the flour which gives you those pea sized pieces you want for dough. The idea of putting my warm hands in the flour/butter and squashing the butter seems like it would melt the butter to me, but I've never tried it.
Well I had to research this one as I had never heard of it and I was curious. 😊. According to Wikipedia, here is the definition: Hinny is a term of endearment in the dialects of the Newcastle area. The singing refers to the sounds of the sizzling of the lard or butter in the rich dough as it is cooked on a hot plate or griddle.
Would have using an upside down sheet pan worked to both transfer the teacake onto the griddle surface and invert onto during the flip? Glen was there wrestling with the cake. He would know the consistency and firmness of the cale ( and he would also know how close the nearest suitable tool was). Good job!
"tie-n-side" or "tine-side" (area around the Tyne river near Newcastle) and "hin-ny" (honey). We had a versions of this when I was a child. I lived in South Shields one summer working at an archæological excavation at the Arbeia Roman fort. The local Geordie dialect was interesting.
Whenever i see biscuit dough made by rubbing fat into flour, baking powder, raisins and milk, i think of my Nan's tea bun recipe. I'm a Newfoundlander.
Hi Glen, as my husband is from Blyth in Northumberland U.K. he says Hinny. To pronounce the word Hinny try to do this way . Think of the word IN now add a letter H in front and Sound the letter h with in. Jules got it right. I hope you try the recipe again but cut them in circles then you will hear the singing. ( a little squeaking sound) my children loved them when they where little.
As a non-native English speaker, I only know the "girdle" as an undergarment. So it can also mean a cooking vessel? Or is that only a thing in some parts of the world?
Interesting explanations of the name. Here is another fact without any direct correlation to the recipe name: A hinny is a domestic equine hybrid, the offspring of a male horse and a female donkey. It is the reciprocal cross to the more common mule, which is the product of a male donkey and a female horse.
When I see the word "hinny" my mind goes to the equine cross of donkey dam and horse sire (opposite of a mule) with a less giggle-inducing pronunciation.
I wonder hoe they would have flipped it back in the day. Did they have something like a pizza peel? Just before you opened the butter dish, I thought, "That really needs butter." When was it served? I can't help but think some vanilla, or orange zest, or even nutmeg would be a big improvement.
If I could add one thing to grade-school curricula around the world, it might be to heavily and repeatedly emphasize that a word, or multi-word term, (in any language) doesn’t have a singular or fixed meaning but that meaning heavily depends on both the context and the speaker/writer. As a certified pedant, people getting into lengthy and pointless discussions about the definition of a term with no regard for context is a misuse of pedantry that drives me absolutely nuts. 😄
Hinney as in Inn/In. And yes, welsh cakes, singin hinny, chorley cakes, eccles cakes (usu more fruit), and at the posh end of the scale, scones - or fruited scones. And no doubt 100s of similar. Griddle or oven baked.
I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
To learn more about the Hope Air Charity: hopeair.ca/
not "HY-nee", but rhymes with mini.
a Hinny is the offspring of a male horse and a female donkey.
i just checked the dictionary and "hinny" was sometimes used as a term of endearment for a wife or girlfriend.
Hi Glen. Singin' hinny is a Geordie recipe. My grandma used to make them. In the Geordie dialect hinny is a term of endearment, hinny, honey. Singing is because of the sound they make when cooking on the girdle.
Is that pronounced “HIGH-knee”, “high-KNEE”, “hih-knee” or “hih-KNEE”?
My assumption was the third one.
If it's a variation of "honey" then your third option is probably it. HIH-nee@@Mulletmanalive
It looks like a giant buerre manie fried in a pan with raisins
HIN-ee as in him-ee
@@Duchess_of_Cadishead I don’t know the second word, I’m afraid, so that doesn’t help unfortunately
Tyneside, Newcastle-upon-Tyne. Singing hinny to rhyme with ninny. My grandma always cut them into rounds like Welsh cakes.
Yes, hiney is something else altogether.
His pronunciation threw me, thanks for the conformation of the pronunciation.
Watching Glen fumble with the spatulas I was getting ready to type that what learned from this video was I needed a pizza paddle to spank the hinny on to the girdle. Of course he goes and whips out a peel before I get my ridiculous dad joke typed up.
I was silently yelling, "use a pizza peel if you have one".
The griddle we inherited from my husband's grandmother (now over 100 years old) was a flat circular cast iron plate with a semi circular hinged handle for hanging over the fire, then could be stored flat. This was the west coat of Scotland, a village called Spean Bridge.
Tyneside is a larger area that civers several town and the city of Newcastle. Hinny (hinn-knee) is a term of endearment. "Yareet hinny" (you alright darling?) is a common greeting here.
Here in Glasgow (I’m from Yorkshire) it’s ‘hen’. Yawreet, hen?
@@jbaldwin1970 you sometimes get hen here too! Lots of similarities between Scots and Scottish slang words and Geordie words and sayings
@@jbaldwin1970 One of my favorite vacations ever was in Yorkshire. We stayed near Malham Cove and took amazing walks. Loved the stone walls winding all over the area and so many sheep.
@@thomrobs98 My Grandad always said Geordies were Scots who got off the train to London too early [in Newcastle] lol
@@thomrobs98 The TV character Vera, based in Newcastle, is always addressing women as "Hen."
It is called Singin' Hinny as the actual cake sings as it hits the hot greased pan and Hinny is how Honey is said in the part of England. Honey referring to loved one or children.
Similar to bubble’n’squeak.
I think your channel has matured so much over the years that you no longer have to explain the milk in a plastic bag. Still have to explain currents and sultanas though. And of course it's only long term subscribers that know what's under the counter.
We can hope that John has new subscribers every week that don't know about the milk. : )
@@brucetidwell7715 Glen?
@@brucetidwell7715I don’t know about the milk!
@@marym434 Yes. I had just watched a Townsends video before this one.
I've been watching this channel for a few years, and I know milk in a bag is an Eastern Canadian thing, but I still don't know how the bag sticks to the bottom of the outside container.
Tyneside rhymes with "Wine Side". This looks delicious!
Yea the one time it's actually said how it looks and he chickens out.
The pointy end of a fork (as opposed to handle-side).
Reminds me of my mom! Making raisin tea biscuits with her. Except we cut them into rounds, baked them in the oven with sugar sprinkled on top. We'd make them for lunch on the weekend and my dad would grumble that they weren't a lunch food.
This recipe featured in The Ivy Tree, a Mary Stewart book! I have always wondered what they were. Thank you, Glen!
I knew i had seen that recipe name somewhere! Thanks for then reference. Love Mary Stewart!
One of my favourite Mary Stewart books!
Never been a fan of raisins in baked things, I just substitute dried cherries or cranberries
That's where I remember the name from, too! I still have that book.
@@kathrynronnenberg1688I reread it every few years or so.
I found dried blackcurrants online and tried it in baking for a lark, they are extremely sour and dye your dough purple. The best results I got were first soaking them in syrup to sweeten them up, after which they were delightful. But yeah, I can't imagine people drying and baking with them in the past, but maybe it happened occasionally.
I have experienced them a lot here in Czechia. They are usually used fresh or as a jam but my grandma used to dry them....She also made terribly tart wine out of blackcurrants. :-D
There wasn't much fruit growing in our mountains. You could choose from apples, brambles and blackurrant commonly known as černý rybíz.
PS: That wine once exploded during early fermentation and our whole living room was dark purple from ceiling to the floor. :-D
I have an English Tea Cake/Biscuit/Crumble from the 1930's that is baked. I've never heard of doing them on the griddle. I'll have to try that with mine and see how it comes out.
Good morning. I was happy to see you had posted a new video, got my coffee ☕ and saw the recipe- Singing Hinny! What the heck?😅 My first thought was that it was some kind of baked bean recipe. Nope! I love the way you kind of wing it if you aren't sure about the directions and the food comes out good, per your taste taster-Julie. Thanks for a fun video!
LMAO (pun intended) about your speculation on a beans recipe!
Julie always says it tastes good. That's called "being married." LOL!
Wow! I was thinking that you'd almost need a pizza peal to get the dough off the counter in one piece, and wahla, there it was, a pizza peal! Lol
Love how you publish "as is" when something doesn't go exactly to plan.
Based on the ingredients, I assumed it was some sort of scone or (North American) biscuit. Still new to the concept of Welsh cakes. I saw another video of yours with the smaller cakes (I think it was one of those "side of the refrigerator" recipes).
Roxanne, did you notice the gorgeous sweater? Jules has quite the collection.
I love this channel because of the ..Lets try this..
Glen, I'm yelling at the screen, "You need a pizza peel!" Oh, and there you are... Love your old cookbook shows.
Yah! I said “pizza peel” 7 times before he came up with one…
That looks great, A little smaller and easier to habdle and I could see great things with that for sire. Thank you,.
I'm glad I tracked your channel down again. It went out of my feed for a while. Thought I'd subscribed - but I definitely have now.
Tyneside, beside the River Tyne. Area of NE England, Newcastle Upon Tyne. A very hard working Coal mining and industrial center also known for Fishing fleets and Maritime ports. Definitely a 'Blue Collar' City. Great accent too and was always a friendly place to visit from my home town of Glasgow. Great beers there, it was famous for the water for brewing beer like Nukky Brun! Newcastle Brown Ale. Fantastic!
And a brilliant football team
@@Choppy698 Can't forget the Magpies!
Hi! Newfoundlander here 😊 Singin Hinny yumm. Singing is the noise it makes while it’s cooking and Hinny sounds like Shinny!
The whole currant vs raisins is an interesting one....in Australia we have currants, raisins and sultanas...each a different type of dried grape so the term raisin is not used interchangeably between sultanas and currants.....saltanas are the most common of the three in Australia and used in most recipes
In the USA, currents were outlawed for years. Now, no one here eats them or cooks with them.
@@WyattRyeSway That ban was on Ribes (not the type of currant I used here) - and the ribes Black Currant / Red Currant is slowly making a comeback in the US.
@@GlenAndFriendsCooking …..not in my area of Texas. I know they r legal again and I’m not sure if they were made illegal everywhere but I think in states with big logging industries and forests, they were illegal. I know my teacher talked about it in FALS class but she wasn’t specific in which kinds. I didn’t even know there were different colors until u said somethin
Currants are not dried grapes. Totally different fruit.
@@1ACL This is why I have to bring it up in every video where I use them...
In the English language, there are two distinctly different things that are BOTH called 'currants'. In English baking the currant that is called for IS A DRIED GRAPE - a Corinthian or Zante grape.
What you are confusing it with is a Black Currant or Red Currant which is from the Ribes plant.
What I used here is a grape.
It's Singing (sizzling) Honey! Lovely Geordie recipe. I wonder if The Hairy Bikers ever made Singing Hinny? Sadly we lost Dave Myers one of the Hairy Bikers in February.
I had to laugh when you called these singing hineys. Try hinney as in hin-ee.
My Nana used more lard on the girdle for frying them. She also used to make small cakes rather than a big one. Delicious.
Just found your videos. So much fun!😂
Singing Hinny was a success, so much fun, and what is cooking but having fun in the kitchen.
Great video 👍 leaving in the hunt for the right tool was absolutely the right decision, but I don’t know why it was so entertaining. 1:20 7:14 lol 😀
Jules had the right pronunciation. If you need to hear the accent watch an episode of "Vera" (on a few British streaming services or PBS). Good to see you show the mistakes and make the most of it.
Vera is THE WORST Northern accent I have ever heard - Watch ALL of the episodes of "Auf Wiedersehen, Pet" to get a true flavour of the Northern accents.
Hinny is Geordie slang for honey, a term of affection. Nothing to do with backsides 😂😂
What is "Geordie"
@@kellybryson7754 Those born within a Mile of the River Tyne - are Geordies - the same way those born within a mile of the River Wear are Mackems. "The Durham Folks Mackem [ie Make things - big production area] and the Newcastle Folks Tackem [ie Take them - the shipping trades] - it's all long lost since Maggie Thatcher killed the North East economy in the 1980s.
@@KazM-Made Sad when a culture and community are destroyed
@@kellybryson7754 the term Geordie supposedly also relates to the fact that the coal miners around the Newcastle upon Tyne area carried on using the Geordie (I think created by George Stephenson) miners lamp when other miners in the surrounding area had moved onto a newer type (I think the Davie lamp). The miners became known as Geordies and then the name just became synonymous with anyone and anything from the Newcastle upon Tyne area.
@@KazM-Made Wow--within one mile! I had no idea. That degree of localism illustrates to me how small Great Britain is compared to the US.
I kover how julie did a little jump of flipping thta made me laugh so good thanks glen gor what you do!
Glenn, this was an absolutely delightful one
The simple flavor makes it perfect for all kinds of topics, or as a side to all kinds of other foods. Thanks.
Good morning!
Nice! One of my favourite quick bread type things is girdle scones - one giant one, cooked in the same fashion, then cut into 8ths and split, slathered with a butter (and marmite in my house). Basically the same recipe, minus the fruit - and I use a different shortening. I'll have to try chucking in some currants the next time!
Hmmm, recipe sounds like what my Kansas mom called griddle cakes. Kind of a cross between a pancake and a biscuit! She rolled them and cut with the rim of a water glass. Delicious with butter and honey.
Well done on the flipping!
So at 1:26 when it shows the recipe, I say this is another version of Welsh Cakes.
Did the recipe text say anything about the griddle? Because I'm pretty sure that when cooking on a 'griddle' it would just expected that you grease the griddle. Or, the griddle would be assumed to be well seasoned and by default 'greasy.'
I’ve never seen you pivot so much. I laughed all the way through.
hinny - Scottish and Northern England dialect. a term of endearment, esp for a woman or child.
My first thought was the animal, but that makes more sense.
Hinny is Scots for honey
I really enjoyed your food challenges for recipe authenticity.
😊How come youtube chefs say pre-food processor recipes had you work the butter in with your hands? I learned to cook in the 60s and we used a pastry cutter. It’s not dissimiar to a potato masher with sharper but not sharp parallel blades.
We used a pastry cutter as well when I was living at home and wonder why I never see anyone using them. They're great! And fast!
@@anitapaulsen3282 I discovered the pastry cutter back in the seventies and always keep one in my kitchen for making biscuit dough. So much easier than cutting the flour and shortening together with two forks like so many recipes call for.
Hi Glen! One way I found to move large doughy things without having a pizza peel is just using a sheet of parchment paper! Just slide it underneath the dough transport it on top of the pan or inside the oven and slide the paper from underneath et voilà! Works really well! Still wouldn't work for flipping it though haha...
Cheers for the vid you were right and saying tyneside as New Castle is part of it wher the sinnin hinney comes from it's supposed to make a sound of sinning when it's cooking that's how it got it's name keep up yer guid work thanks.
Amazing
Thanks Glenn & Julie 😊
I loved this
Scones?.....love your show. At least I knew it was in the biscuit/scone family.
I never expected to see Singin’ Hinnys anywhere! Hilda Jenkins in the comments has already described what the singing and hinny refers to perfectly. And just in case people don’t know, Geordies are the nickname for people from Newcastle-upon-Tyne and the local area of Tyneside (which isn’t a town, more like a county) in the UK. My husband is from there and I’ve only seen this recipe in the sort of small recipe books that get sold as souvenirs in Newcastle or the wider North East England. (“Tyne” rhymes with “wine” so your pronunciation is correct and presumably where the name of the town comes from. As others have said, “hinny” rhymes with “Minnie” and is a term of endearment like “honey” but really only is used for ladies and I’ve heard it used to mean “young girl” like “lass”). It’s essentially similar to a Welsh Cake, yes. 😊 I guess it was a staple treat for ordinary people. British “cucina povera” if you will. 😅
All is good in love and hinny!
You pronounced it correctly first time Glen, Tyneside is a region in the North East of England, basically towns and cities that are located either side of the River Tyne. Newcastle, Gateshead, South Shields and Jarrow among others.
Glen you have to get some of the very inexpensive thin plastic cutting boards. I use them for transfusing stuff like this a lot. Very useful for this. Also nice for diced and minced veggie transfer. Just a thought. Appreciate the content.
Hi Glen, have you ever did a cooking show with just what you have lying around the kitchen? What can you invent? My grandfather would do this and come up with such great meals. I would love to see what you could do.
We mad these in our home every weekend. We just called them scones, didn't bother with shaping, just made 2 big discs and cut it like a pizza before throwing them on the griddle
Speaking of pronunciation, I believe the word hinny is said "HIN-ee" with a soft "i". It's when a your cross a male horse with a female donkey. (A mule is the opposite).
Yes rhymes with jenny as the female mule is known.
Yeah, not sure how he got hiney out of hinny. Nothing suggests it should be a long i.
@@justme002 So I've heard; but in the book it is spelled multiple ways, on multiple pages: 'Hinny', 'Hiny' and 'Hinie'.
The latter two are pronounced the way I said it, and since it was two to one I decided to go with that.
@@GlenAndFriendsCooking Yeah, I did catch that bit at the end where you said it was spelled differently after posting. I was curious how else it was spelled, and the latter two definitely go hiney more than hinny.
Wow, only 9h in and just a few comments on pronunciation! 😂
I live in the North East of England, where the landscape - and the city scape - is very much shaped by rivers. I’m from a town called Sunderland which sits on the mouth of the river Wear. (I could say: I grew up “on Wearside”.) Newcastle (upon Tyne) is the largest city in the region and sits on the North bank of the river Tyne, with Gateshead (technically a different town) sitting on the South bank. This is a fiercely held local distinction! And Tyneside is a useful term to encompass both banks of the river without naming a settlement. Although I only grew up 20 miles south of “Tyneside”, “Hinny” is not a dialect term one would hear on “Wearside”. I would suspect that’s why someone wanted to call these are called “Tyneside” Singin’ Hinnies... I’m sure my Wearside grandma made them too, though! 🤣
(To complete the geographical picture, the third and southernmost river in the region is the Tees and “Teeside” is the area, also encompassing several major settlements. A local TV station calls itself “Tyne Tees Television”. The alliteration is good and if you’re from the area, you know that there’s Wearside in the middle of that - and they are getting the same local news programmes, too.)
When I saw this video title as I was scrolling I skidded to a stop and backed up to ask what the heck a hybrid draft animal had to do with cooking.
A hinny is the offspring of a male horse and a female donkey. The more common mule is bred the other way with a male donkey and a female horse.
It was fun to learn from the comments that hinny is also a regional term of endearment.
I don't have a pizza peel but you could place a plate on top flip the whole griddle and then slide it back onto the griddle from the plate
“Just the right tool for the singin’ hiney.” That made me laugh.
Hiya Glen, Julie pronounced Hinny the correct way, (Hin-knee) where I'm from we say "Marra" as a form of endearment, next time you should cut them into Welsh cakes, then they'll be even better, this is Choppy in Whitehaven, Cumbria, England
Hinny to rhyme with tinny! Tyne to rhyme with tine. I am from Newcastle upon Tyne which is on Tyneside. . I seem to remember Singin’ Hinnies being made with sour milk rather than fresh. Also ours were cut out not cooked in one piece. As I remember the dough consistency was quite a bit moister than most scones(and the cuts were 4 inches in diameter which is bigger than your average girdle cake or scone) .
I watch an English chef that mixes his dough by hand, saying that it takes longer to clean the mixer than it is to just mix by hand.
It's the Backyard Chef, a good and fairly new channel with a bunch of tasty recipes.
Just adding to the "cooking floppy bread things" discussion: A square of parchment paper (or two) is a big help. Form the dough on the square of parchment then transfer it to the griddle or baking sheet. At my house, a half sheet pan flipped upside down works well as an impromptu pizza peel/baked good flipping implement. You can remove the parchment from underneath once it's cooked a bit so it can sizzle properly in the pan.
I've been making tortillas lately and experimenting with recipes and techniques to find a manageable process for creating my own supply of bread for sandwich wraps. Still in process, but I'm having fun. (Latest discovery: put a blob of dough in the waffle iron, cook it, cool it, cut it almost in half (less filling leakage) and fill it with breakfast. One waffle sandwich instead of two breakfast tacos. Works for me.
Fun fact to add to the conflicting names, in Hebrew, hummus is chickpea, not just the spread made from them with sesame.
Hinny as in hit! But I have never made it.
I couldn't figure it out, since in the the same cookbook it's spelled 'Hinny', Hiny' and Hinie'.
@@GlenAndFriendsCooking
editors matter!
@@GlenAndFriendsCooking I think your pronunciation would be spelled hiney, at school 60 years ago the rule was an e at the end of the word changes the vowel, so time, mine, etc. But I am a Scot not from Yorkshire, and yes the area is Tyne sounding Tine for the same reason.
Love your Sundays, and the “what’s on offer at the supermarket”.
Yes, rubbing the fat into the flour was definitely the thing. My mother grew up on a farm that was off the grid. When she taught me how to incorporate fat into flour, that is all she used . . . her hand rubbing technique.
I learned from my mom who used a "pastry cutter," which has a handle and wire or blades that cut through the lard or butter, mixing with the flour which gives you those pea sized pieces you want for dough. The idea of putting my warm hands in the flour/butter and squashing the butter seems like it would melt the butter to me, but I've never tried it.
Well I had to research this one as I had never heard of it and I was curious. 😊. According to Wikipedia, here is the definition:
Hinny is a term of endearment in the dialects of the Newcastle area. The singing refers to the sounds of the sizzling of the lard or butter in the rich dough as it is cooked on a hot plate or griddle.
If you don't have a pizza peel use a flat cookie sheet that has no hedges
That’s what I was yelling at screen..cookie sheet cookie sheet!!😅
Or one with one rim or bent edge.
I just use parchment paper, works well enough!
That name makes me giggle....
Would have using an upside down sheet pan worked to both transfer the teacake onto the griddle surface and invert onto during the flip? Glen was there wrestling with the cake. He would know the consistency and firmness of the cale ( and he would also know how close the nearest suitable tool was). Good job!
"tie-n-side" or "tine-side" (area around the Tyne river near Newcastle) and "hin-ny" (honey). We had a versions of this when I was a child. I lived in South Shields one summer working at an archæological excavation at the Arbeia Roman fort. The local Geordie dialect was interesting.
Whenever i see biscuit dough made by rubbing fat into flour, baking powder, raisins and milk, i think of my Nan's tea bun recipe. I'm a Newfoundlander.
Isn’t the area around Newcastle could tyneside because of the river Tyne which which flows into the North Sea at Newcastle ?
Hi Glen, as my husband is from Blyth in Northumberland U.K. he says Hinny. To pronounce the word Hinny try to do this way . Think of the word IN now add a letter H in front and Sound the letter h with in. Jules got it right. I hope you try the recipe again but cut them in circles then you will hear the singing. ( a little squeaking sound) my children loved them when they where little.
Yep "singing hinnies", Newcastle-upon-Tyne/ North East England
Distinctly remembering me Nana cooking these
I’m intrigued by the entry listed as “Gravy Soup” in the first book you opened…
HINNY - Hin eee
TYNE - Tine
(Hence the song: The fog on the Tyne is all mine all mine.)
Somebody else may have pointed this out already, but "4 ozs. Lard." is in the recipe in the description twice.
As a non-native English speaker, I only know the "girdle" as an undergarment. So it can also mean a cooking vessel? Or is that only a thing in some parts of the world?
'Girdle' in some English speaking countries and Griddle in others. Depends on location and how deep the ties are to England.
Interesting explanations of the name. Here is another fact without any direct correlation to the recipe name: A hinny is a domestic equine hybrid, the offspring of a male horse and a female donkey. It is the reciprocal cross to the more common mule, which is the product of a male donkey and a female horse.
Julie has the pronunciation correct for Hinny, and yes tyne like wine, side.
When I see the word "hinny" my mind goes to the equine cross of donkey dam and horse sire (opposite of a mule) with a less giggle-inducing pronunciation.
I wonder hoe they would have flipped it back in the day. Did they have something like a pizza peel? Just before you opened the butter dish, I thought, "That really needs butter." When was it served? I can't help but think some vanilla, or orange zest, or even nutmeg would be a big improvement.
I would pronounce it the way Julie did, with a short “i”.
Glen beats that dead horse on currants yet again!
I do enjoy that he HAD to eventually say the name of the town... even though he first said he would not attempt to pronounce the name...
From the title I was sure this was going to be some sort of bean dish.
If I could add one thing to grade-school curricula around the world, it might be to heavily and repeatedly emphasize that a word, or multi-word term, (in any language) doesn’t have a singular or fixed meaning but that meaning heavily depends on both the context and the speaker/writer. As a certified pedant, people getting into lengthy and pointless discussions about the definition of a term with no regard for context is a misuse of pedantry that drives me absolutely nuts. 😄
Sounds like the same rule I use in my house. I cook it, you eat it. :-)
I can't get Corinthian Raisins where I live. Is there something else I could substitute in all these recipes?
Can you get ‘Zante’ raisins? In the end any raisin will do.
I would say skill rather than talent. Talent is something you have naturally but skill is achieved by experience.
Did it sing? My bubble and squeak never squeaks and I’m always slightly disappointed
YES
"I wasn't flipping it. It would have gone everywhere." In the words of Clint Eastwood, a man's got to know his limitations. I applaud your choice. 😂
I had a lady friend with a beautiful derriere whose nickname was "Tiny Hiney."
You need a pizza peal I think !!!!! You got a pizza peal!!!! Works for me.
Hinney as in Inn/In. And yes, welsh cakes, singin hinny, chorley cakes, eccles cakes (usu more fruit), and at the posh end of the scale, scones - or fruited scones. And no doubt 100s of similar. Griddle or oven baked.
Hinny is a term of endearment in the Newcastle/Tyneside area. It's also a reverse mule.
Source: I know a lot of Geordies.
I really was hoping this recipe was treated to the movie The Enemy Below because of the line “Sing it Heinie!” But alas 😭😂😂
Lard AND butter? Soon to be a favorite recipe. Scones?