American Reacts to Foods Only Found in the UK (Part 1)
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- čas přidán 25. 02. 2023
- As an American I have absolutely no concept of popular food in the UK besides bean and tea, so for that reason I am very excited today to take a look at the top 10 foods you only find in the UK. I If you enjoyed the video feel free to leave a comment, like, or subscribe for more!
Crumpets are nothing like English muffins
Ye nothing alike
Crumpets & Clotted cream? 🤣
I’m guessing they didn’t even eat a crumpet because as you say they’re nothing like English muffins. In Australia we eat crumpets with golden syrup (which they also don’t have in the US!)
@@Dr_KAP golden syrup is fire. I told an American friend its made from a bee hive in the carcass of a lion.
English muffins and nothing like American English muffins
I think a few of these have been covered in the comments but...
1) Marmite is meant to be a "love it or hate it" thing;. The amount you spread on your toast also makes a big difference! Less is more;
2) Crumpets definitely aren't English muffins... totally different texture and taste. In the UK we would call an English muffin and breakfast muffin;
3) Pork pies use jelly (stock mixed with gelatin) to fill the gap between the pastry and meat in a pork pie that forms when the meat shrinks as it cooks. A good pork pie shouldn't have too much jelly. Absolutely banging with a bit of Branston pickle! (chunky of course...)
I'd also point out streaky bacon, brisket and a lot of other American meets are very fatty which doesn't really make sense with their comments about not being used to eating animal fat in the US...
Yep, our bacon and other pork/beef products tend to be much more lean, in the UK, than in the US.
I’d second the pork pie with some Branston pickle or even piccalilli (controversial!). Omg a ploughman’s is gonna be my lunch today YUM 🤤
Brits got used to eating pork pie as its a cheap food that stays fresh for longer due to the pastry and jelly and for a long time in history we didn't have refrigerators and even tho it's a cold country our meats went off but pork pies stayed fresh longer. Many of the countries quite far north have their own ways of preserving food to make them last longer. Like storing in brine, pickling
Pork pies taste good to us because we are raised eating them
Crumpets are real, and they are nothing like an English muffin. They're made from batter and cooked on a griddle, then the bicarbonate of soda makes lots of little holes in the crumpets, and you put butter on them which melts all the way through it. They're delicious with butter and jam 🥰
or with butter and marmite
@@margaretmetcalfe9380 Or Honey.
Grill, or put inthe toaster, than slather them with real butter and a real cup of tea !
The pork pie was developed in the 18th century for fox hunting. It was a way of taking a snack with you when out all day on your horse which is why it is eaten cold and is encased in pastry
It threw me for a loop when they said it was nasty. It is literally just pork in a pastry crust.
I have never yet encountered a pork pie with lots of fatty jelly ! The pastry is delicious, and the meat is
chopped pork, Americans are so weird, as the food they eat daily we would avoid at all costs ~!
haha i knew there was something i didn't like about pork pies... (and i'm british)
luv pork pies
'ate fox hunters
simple as
Clotted cream is the texture of butter. It’s bloody perfect with scones and jam
Old Devon boy here, beyond scones, fruit pies, crumbles or ice cream go well with clotted cream.
Easily home made.
@@russcattell955i Yes damsons with dumplings and clotted cream is to die for
Mmm apple crumble with clotted cream. ,🤤🤤🤤🤤🤤
Kind of buttery yes, but then it turns viscous in a way butter never does. A bit like thick honey does, except that clotted cream is all smooth instead of grainy. Like you can take a spoonful and it'll slowly run out of the spoon, but in the pot it feels almost hard, and a spoon doesn't sink in without force. Weird but delicious stuff.
Just remember, that the apple pie is actually British not American. We have savoury and sweet apple pies in the uk. We don’t tend to use cinnamon in most of our apple pies as we like to taste our food.
In some UK apple pie recipes Mixed Spice is added. The American Pumpkin spice is similar to mixed spice but with less ingredients. Mixed spice is made from the ground spices of cinnamon, coriander seeds, caraway seed, nutmeg, allspice, ginger and cloves. Pumpkin Spice is made from the ground spices of Cinnamon, nutmeg, cloves, allspice and ginger, (no actual pumpkin in it).
I’m 64 and have never heard of a savoury apple pie. Is it a regional thing?
@@personalcheeses8073it is a Yorkshire thing, but using Lancashire cheese. Some people cook onions really slowly, then add them to the filling, and then make a savoury pastry with finely crumbled or grated Lancashire cheese and thyme in.
I'm a Brit and I LOVE cinnamon in an apple pie. Its bland without it.
@@SweetLotusDreams cinnamon is incredibly good for your body in many ways so put as much as you can handle on your apple pies and enjoy it! It's an anti-inflammatory, anti-bacterial, helps reduce the risk of diabetes, benefits your brain, to name just a few. I try to put it on lots of desserts coz my body isn't that healthy as it is.
Scottish girl here. We had haggis for dinner last night, and it was lovely! We just don’t think too hard about what’s in it, much like you probably don’t think about what is really in your sausages, etc.
Wonderful. Jealous Canadian here. Haggis is the 👑
I am exactly the same with what we, in my area of the NE of England, call savoury duck, think elsewhere it is a kind of meat faggot, I love savoury duck but prefer not to know what is in it.
i find it bemusing that an american is shocked with Haggis but probably eats so much Ultra Processed garbage but thats fine hahaha
yeah... it's like how black pudding is delicious, despite the fact it has blood in it, which might gross some people out haha!
Pork pie is a fantastic accompaniment as a bar snack with a pint of English ale. Usually presented very simply on a plate, whole, with a knife, so you can cut it into segments and slather it with a condiment of your choice. My preference is English mustard, but other popular choices are chutney (usually Branstons pickle), brown sauce or piccalilli.
The best pork pies are hand made in small batches by your local butcher. National brands do exist, although they're mass produced and are a pale imitation.
Meat pies are very common in Britain - and in Australia. The traditional steak and kidney pie is well known and there are pies with meat and vegetable. These pies are served hot. Pork pies, game pies and veal and ham pies are contained in a special pastry called hot-water pastry and they are invariably served cold. A small pork pie or veal and ham pie makes an excellent lunch. In Australia, hot meat pies are found everywhere and a meat pie with a beer is traditional fare when watching the footy.
Britain has fruit pies as well, they invented the apple pie for a start, but British pies, unlike American pies, have a pastry lid. An open topped pie is more usually called a flan.
The jelly in a pork pie is not fat. The pies do not have a "thick layer of animal fat". There is no fat in it. It is a savoury jelly made from boiling pigs trotters and has a texture the same as an aspic jelly or jello in the USA. What you call jello, the rest of the English speaking world calls jelly. What you call "jelly" we call "jam".
Other savoury pies in a pastry crust include chicken and leek pie, chicken and mushroom pie, ham and egg pie, turkey and ham pie, meat and potato pie, Scotch pie (with a mutton filling).
Less well-known are sea pie, also eaten in Quebec, Canada (cipaille, cipates, six-pates), homity pie, stargazy pie (pilchards, eggs and potato filling, from Cornwall) and Woolton Pie. Beef Wellington is another dish rather like a pie.
@@MrBulky992 They are great for a picnic, or while travelling in summertime while on holiday, and makes a quick meal to keep you going at lunchtime until the cooked evening meal.
And in New Zealand
Yes. Meat pies are very traditional and a great idea. The most delicious meal I had in the UK was a steak and ale pie we had in a pub in Stroud.
I found a cafe in Nara, Japan that did an Aussie meat pie.
Crumpets are rather different to English muffins. They have a different taste & texture. They are eaten hot with melted butter on them
Crumpets have a rubbery texture, not very nice..
They are great toasted with butter & Marmite.
😊😊
@@beverleyringe7014 you did not toast them correctly. They should have a crisp/crunchy exterior and a light fluffy interior. If they are rubbery, you need to toast them some more.
@@beverleyringe7014 Try toasting them first. Then lots of butter. You might find the texture is better then for you.
@@Bryan-PaulI disagree. If I put anything on in addition to butter it's honey. The first time I tried it was revelatory & if I want a crumpety treat in the morning that's my go to combo.
I've seen colleagues at work put Marmite on but I'm a hater so the thought makes me want to 🤮
Clotted cream is made by baking double (or “heavy”) cream to evaporate more of the liquid 😊
The creamiest cream you can buy!!...😍😍
I believe things like pork pies and cornish pasties were made for the convenience of people who worked in places like the fields and mines to take with them, it made the food easier to carry and eat
Like an edible lunchbox 😊
The jelly in pork pies isn't fat, it's collagen - the exact same stuff that makes ... jelly (or what you call 'Jello' which is a trade name for ... jelly). The pastry has fat in it.
The jelly is put into the void between the pork and the pastry after it's been baked as the pork filling naturally shrinks when it cooks, then left to cool and set. Gala pie is pork pie but with an egg in the middle of the meat filling.
Pork pies are served cold and I especially like them cut into wedges with English mustard spread on them, or eaten whole if you get packs of miniature pork pies from the supermarket which are usually intended as picnic, travel or party nibbles.
I miss being able to get pork pies in Canada. I used to get them when we had M&S in Canada. M local grocery store used to carry them but alas not any more
Gala is the size of the pie not the egg you can get gala pork pies with and without egg its called gala because its made to serve at large events like a gala
@@laurabailey1054 Look up John Kirkwood on CZcams. He's a retired chef and has lots of traditional recipes for all sorts of English cooking. His pork pie recipe is great, and the hot pastry he uses for it is easy to make. The potato onion pie is also a good one.
I enjoy a slice of pork pie with brown pickle, as part of a ploughman's lunch, or with a salad. Yum!
@@colinharris7287 Thank you, I didn't know that. 😁
I was surprised by your comment that Americans tend to avoid eating fat. I remember my first holiday in America, I ordered a dish with some bacon in it, and I was horrified to find the bacon was about 50% fat (what we Brits call "streaky bacon"). The sort of bacon we have over here is mostly actual meat.
They do cook it to death so it shatters
It’s one if the first things you think of about US. Fatty ,,bad for you processed foods. Yuk
British streaky bacon is the tastiest bacon you can get
@@personalcheeses8073 Way too much fat, though. I've lately been trying to minimise the amount of animal fat I eat, for health reasons. Bacon medallions are the best, at least for me.
@@greedycapitalist8590 The new thought is that animal fat in moderation is not harmful, that the man made spreads etc. are more harmful.
Clotted Cream....was Clouted Cream in the beginning. Devon is famous for this brilliant cream, which has many uses. Especially as the creamy filling in many pastries and making ice cream. Ice cream made with Clotted Cream is to die for!
I was really puzzled by Tylers disgust to putting meat into pies as Chicken or Beef Por Pies are sold all over the US . I questioned this on 'Quora' and it created quite a furor. It appears that Americans consider Chicken Pot Pies NOT to be 'Pies' ! The word 'pot' makes all the difference! In part TWO , when introduced to Cornish Pasties, he thought they would be delicious! I'm sure that it was because they were not described as pies!
It always vexed me that they call them "pot pies" when it is just a pie with a pastry bottom, and an ashet. To me a pot pie should basically be a stew served in a real pot with a pie crust on top only, if not then it's just a pie.
Pork gelatine used to be homemade by boiling up pork trotters. Added to a pork pie to fill the voids and stop the meat rattling around. Pork pies are traditionally a fist side pie for eating on the go. Baking meat in a pie is a traditional way of preserving meat before refrigeration. It's eaten cold like a chunky version of SPAM. Which also usually comes with "jelly".
For something that tastes so good and so British youve made it sound so horrible.
The 'Jelly' is marrowbone, and as you say, is derived from boiling the bones.
Pork pies are part of a cold lunch with salad or part of a ploughman’s lunch with pork pie, cheese, pickles and fresh bread or a roll.
Traditionally pork pies are made from face. Boil the head an you have the filling
And immortalised in the song 'Drive' by The Cars
The jelly is not fat. The pork pie is always served cold. Sorry I am being corrected from a lot of Yorkshire people where it is served hot too.
It's not always served cold one of our local butchers renowned for their pork pies sells them hot straight out of the oven and they are amazing whether you eat them hot or cold.
Hot pork pie and peas
@lynnepashley nice
The suet in the pastry is the animal fat .
I think they needed to research more
The secret to enjoying marmite is spreading it very thinly on hot buttered toast. A thing (from a food product to a particular car) is said to precipitate a 'marmite reaction' if people either like it a lot or dislike it intensely. That remains true of Marmite even if it is spread thinly!
Can't stand Marmite!
Nah, thicker the better
Absolutely love my mate Marmite 😂. Love the love hate across the board 😂 very us as British lol
It's very high in Vitamin B as well as being delicious
Yes, THINLY spread on hot toast and butter - manna of the gods!
The long "pork pie" baked in a loaf tin with a hard boiled egg in the middle, is actually called a Gala Pie. Sliced and served cold.
Crumpets are totally different to muffins. Lovely with butter which melts and tends to leak through the crumpet. Delicious!
Ideal for breakfast or lunchtime. Any time actually 🙂
Pork pies are usually eaten cold and have a clear savoury aspic jelly poured through a little hole in the top of the pastry. Some don't like the jelly, but I love it, and unfortunately they don't put enough in for my liking 🙂
Pork pie is good to eat as a snack, or with salad. I think they're also nice warm. Nothing like a meat pie though which would have gravy in it and usually eaten hot with vegetables for dinner
I agree - Pork pie meat is texturally different from other British meat pies, in that it is quite solid and compact, the insides tasting rather like a denser "Spam" or chopped pork and ham mix. The pastry is also quite a dense shortcrust. That's probably why we have these pies cold - since Spam is most commonly eaten as a cold filling for sandwiches in the UK. However, meat pies like steak and ale, steak and kidney, chicken and ham, etc. all come wrapped in a thick meat gravy or creamy savoury sauce, topped with a thick and flakey pastry, and are therefore always eaten hot with chips, mash or boiled potatoes.
And as for crumpets, they are nothing like muffins; for a start, the texture is rubbery and chewy, even while being crispy on the surface from toasting. I love when eaten with salty rich butter that melts through the holes and honestly, the best tip ever, try sprinkling the top of your crumpet with freshly toasted sesame seeds - yum yum!
Crumpets are not like muffins ..... they're spongy and stretchy with lots of holes for butter to melt into. They're made from batter not dough so are a bit pancake-y rather than bread-y
They are pan-fried, not baked and, yes, have texture of pancake…
I find myself 'screaming' at the screen... Noooo! Crumpets are NOT like muffins.
Plus; 'Marmite' is the original (which was exported directly from the Burton-on-Trent factory to New Zealand in 1908 - which they then distributed to Australia). Then the Aussies made their own version named 'Vegemite' (in 1923).
To be clear, English muffins are not muffins, they are talking about English muffins, in England we use them in eggs benedict.
Also, I would never describe crumpets as "gigantic": at least none I have ever seen.
@@GreenLycan In England, muffins are English muffins or, at least, they used to be as attested by the traditional nursery rhyme:
“Do you know the muffin man? The muffin man, the muffin man.
Do you know the muffin man who lives on Drury Lane”
The so-called "muffin" which is a large fairy cake or cup cake is an American muffin.
What Americans call "English Muffins" are what we know as "Breakfast Muffins". Crumpets are a totally different thing, with a completely different texture. They are no larger than the things you know as English Muffins. And you're totally correct: you wouldn't normally have tea with crumpets; (you might eat crumpets with tea, but tea is not necessary to enjoy crumpets!)
The simple difference, crumpets have holes all over the top to absorb REAL butter, and muffins are pretty
much just bread rolls !
My grandfather was a pork pie maker. A good pork pie is the Shakespeare of foods. It should have real pork meat, lots of seasoning, delicious jelly - which isn’t fatty- and a crust of pastry. Cheap pork pies are pink like ham but a real pork pie is grey like cooked pork. The best ones are Melton Mowbray pies which is an appellation controlee. Cold pies are common in the uk, a very different thing from a hot meat pie which is also common here - the rolls Royce of hot meat pies is steak and kidney with short crust pastry. Nothing more delicious! By the way I’ve eaten excellent real English crumpets in Seattle!
Most older UK folk whose parents lived through WW2 with rationing, often eat offal - liver and bacon, steak and kidney pie, stuffed hearts for example. We were bought up with it
A lamb heart is delicous ...... I used to eat them regularly until the butchers shops closed down and the supermarkets don't sell them
I grew up in the 70s, when food like rabbit was still regularly available, and people had older relatives who'd eat beef tripping and tripe.
@@markthomas2577 It's almost impossible to get, kidney, liver or heart now ☹ I think Morrison's has a section but we don't have one near us.
Kidney is an ingredient in traditional British steak and kidney pie
Liver and onions used to be a very common dish both at home and at school. It has a distinctive flavour and texture and is often eaten covered in gravy. It was never one of my favourites, particularly, but is very palatable, adding a bit of variety as well as being nutritionally very beneficial.
We don't have English Muffins, we have Muffins, we of course don't call them English, but a crumpet is nothing like a Muffin, the method of baking, the texture, the density are all different, other than being made from roughly the same ingredients they are definitely nothing alike apart from that they are both delicious.
It all depends on what store you buy them from to whether they are labelled English Muffins, Muffins or Breakfast Muffins but we definitely have English Muffins in England.
@@OblivionGate 'English' Muffins were an invention in New York - made by a baker who copied his mother's recipe, from Plymouth, England. They were called muffins in the UK for over a century before the US 'reinvented' them.
@@OblivionGate So the muffins that you can get in the UK that come in a little paper cup with a much bigger top half are just called 'Muffins", and the ones you get in a McDonalds Sausage McMuffin are called 'Breakfast Muffins ' or 'English Muffins'?
@@wessexdruid7598 Indeed so, the term "English Muffin" was invented by him and trademarked in 1926 in the US.
@@mrgrumblebum7613 Whereas the Welsh were making 'bara mean' in the 10th century.
"The English muffin, first called a “toaster crumpet.” was invented in 1894 by a British immigrant to New York, Samuel Bath Thomas. Immediately embraced as a more elegant alternative to toast, it was served at fine hotels and ultimately became a mainstay of American breakfast cuisine."
It's nothing like a crumpet.
Animal offal isn’t used much in haggis these days, it is generally lamb, beef, oats and spices, inside some kind of artificial stomach substitute and you buy it from a supermarket, more commonly around the Burns Night celebration.
We do have meat pies in the USA. Swanson and Marie Callender among others make chicken pies, turkey pies, and beef pies. Check your frozen food area in your grocery store. You may even find shepherds pies and cottage pies. I am an American who grew up in England and pork pies are quite good. I love steak and kidney pies and Cornish pasties.
marmite is delicious. it's actually a by product of the beer brewing process.
marmite came first before vegemite.
clotted cream is lovely, it's a cream that is high in fat and so it's almost solid, especially like the crust!
crumpets are similar to pancakes (nothing like a muffin) but they are made with baking powder and so is full of holes. heat them up, butter melts and oozes through the various holes and you can then have jam on them.
a good pork pie is a thing of beauty, lovely spiced (pepper) pork with water pastry. the only questionable ingredient is that the pies are filled with meat jelly which some people like and some don't. it's often cold, it's a great picnic food along with scotch eggs.
haggis? meh! take it or leave it.
To my taste, Marmite is disgusting. I don't know if some people are built differently but it's one of those tastes you either love or hate. I hate it.
@@qwadratix Totally agree. I hate the stuff.
Marmite is horrible to me.
We say something is “a bit Marmite” which means you either love it or hate it
Marmite sparingly spread under peanut butter especially on hot toast - superb
Pork pies have always been eaten cold.
The jelly in the Pork pie is made from solidified pork stock.
But pie and peas you can't eat cold it needs to be close to the temperature of the sun with half a jar of mint sauce.
Unless you get them warm from the bakers and the jelly is still runny, gorgeous.
Take a closer look - it doesnt look like a muffin, and i’m really suprised he would describe them as being the same. Muffins have a bread like texture, crumpets are quite different they are made as a type of batter and they have lots of vertical holes which soak up the butter 😋
What Americans call English muffins is fairly similar to crumpets. Think McDonald’s egg muffin without the porous semi-crunchy top.
Pork pie is a savoury cooked pie with minced or diced pork seasoned with mild herbs. The fat is actually aspic jelly. The pie is served cold with pickles and salad. It's popular at parties and buffets. The origins go back centuries.
What they are talking about with regards to Pork Pie and the Eels in Japan is Gelatine not fat...Jello has geletine in it, Spam has geletine in it. Gummy candy has geletine in it.
Marmite is a byproduct of the beer brewing industry, it is salty but quite savoury ( almost meaty) but should be used sparingly. Americans usually put WAY to much on a cracker or bread/ toast then recoil in horror at the taste as they have nothing to compare it to.
It also depends if you have a sweet or savoury pallet.
Americans generally like things which are sweet, so it’s probably a no no.
Also, it’s advertised in the UK as ‘Either you Love it or hate it’. Personally I love it.
Clotted cream is made by taking Heavy cream and slowly heated( usually in an oven) to reduce the moisture content until it thickens or ‘clots’ but it has to be done carefully so as not to burn and taint the flavour. It might be possible to do it on the stovetop, but you’d have to watch it like a Hawk.
Crumpets are made using a Yeasted batter and cooked on a griddle or skillet in a crumpet ring to stop the batter from spreading, they’re cooked until the characteristic tiny holes appear on the top, then they’re flipped over for about 30 secs to set the top then taken off the griddle and allowed to rest till cold.
They are then toasted and spread with butter ( plus whatever else you like) and eaten. There are also things called pikelets which are similar to crumpets, but No Crumpet ring is used and the batter is allowed to spread and become flatter ( they taste the same).
English muffins are more like a type of bread which is split open and toasted and taste totally different to crumpets.
The guy in the video is totally wrong about his definition of a Pork pie.
The nearest definition that an American might understand is minced and seasoned pork ( similar to sausage meat) is placed in a shaped savoury pastry crust, a pastry lid is then placed on the top and sealed round the edges, a small hole is made in the top as a vent to let any steam out and then it’s cooked in the oven 190c ( gas3) for 90 minutes. Once cooked it’s allowed to get cold and then chicken stock with gelatine dissolved in it is poured carefully thro the vent hole and allow to set ( usually in a refrigerator) the reason for the jelly is so that the meat is not dry. Pork pies are usually eaten at room temperature and are ideal for picnics.
Before you turn your nose up at it, have you never eaten a cold weiner left over from a previous meal?
Yes, of course; MUST be spread very thin!! Hilarious to think of Americans spreading it thick & gagging in horror! 😂
Marmite sorry not for me...😂😂
Liked for being concise, and for your username. As the great character says "Life is wasted on the living" Kudos sir.
Marmite XO (extra old) spread thickly on burnt toast, for the mature marmite palate
There is 4 ways it can go you either love with a passion or hate it with a passion or just like or hate.
As a Norwegian, who grew up with a local butcher for a grandfather, I have eaten a LOT of animal organs. And haggis reminds me a lot of what we call "innmat". It's lungs, heart, kidneys, liver...grinded up and spiced up a bit. Then fried in a pan like meatballs. It's REALLY good!!! :)
A common thing for many older Brits is the idea of a 3pm snack while at home, so you would have crumpets and butter, a slice of fruitcake, or a plate of biscuits along with a pot of tea. Even in factories and offices, a 15 mins break for tea is still observed although we no longer have tea ladies come around and serve you at the desk with a cup of tea and a couple of biscuits.
Marmite uses the catchphrase " You either Love it, or Hate it"
Crumpets and English Muffins are very different in texture, but they are the same shape, are also toasted, and can be found in the same section of the supermarket.
You say you wouldn't eat pork Jelly, but our jelly is what you would call Jell-O and Jell-O is Gelatine and Gelatine comes from pork.
Very true, my sister was a lover me .....yuck!!!!!
Nice with some cheddar cheese
Pork pie is delicious. Even my fussy grandchildren love it. The jelly is not fat although it will have a fat content because it's usually made from meat stock and meat juices plus herbs along with possibly carrot, onion, black pepper. They are made into a hot gelatine liquid that's poured into the pie to fill the gap between the crusty pastry and the meat because the meat shrinks as it cools. The jelly solidifies. The jelly protects the meat filling against bacteria and helps to keep it moist. There are no nasty preservatives or colourings that you may be used to in the US, just some salt and pepper. The crusty pastry is short crust pastry and is definitely not the same as the pastry you would use for mummy's apple pie or other sweet fruit pies
The white layer that is being pointed to at 15:19 is NOT fat, it is the unbrowned part of the hot water pastry that is used to make the crust. As it is in contact with the filling when it cooks it never reaches the temperature at which the Maillard reaction (ie browning reaction) requires to actually occur.
The jelly can be made from the bones you removed from the shoulder pork joint to make the filling with added gelatine powder, or added pigs trotters to up the gelatine content. It can be pretty plain or have a good flavour from the gelatine stock you made from the bones.
Marmite is the original Yest Extract Spread first sold in 1901. Vegemite is a Australian copy with a different formula that came about due to a lack of supply in Australia of Marmite after WW1 in 1922. In New Zealand we started making our own Marmite in 1919 that is slightly different from UK Marmite. Yeast Extract is used a lot in the US as an ingredient. Yes a lot of breads and caned soups in the US actually contain yest extract. A lot of foods that say NO MSG on them normally have had the MSG replaced by yeast extract in the US. Yeast extract is made from the spent yeast used in the brewing of breer. It was created as a way to give people certain vitamins. Other Yest Extract spreads are the Swiss Cenovis, the Brazilian Cenovit, and the German Vitam-R. We have Crumpets and English Muffins in New Zealand. they are not the same thing! I can buy Pork pies at a NZ supermarket to!.
How do you brew bread?
Do you bake wine too?
@@stevemorris6855 Oops that should have read "brewing of beer". Have edited and corrected it. The spent yeast that is used in the brewing of the beer is collected out of the beer then put through a process to rupture its out cell walls and the inner yeast extract separated from the outer yeast cell walls.
@@TheNZJester 👍
@@stevemorris6855 Fun fact: In the UK for a limited time in 2007 put out a Guinness Marmite that was made only from the spent yeast of Guinness beer. The Irish use to make there own Guinness Yeast Extract from 1936 to 1968. This was used to strengthen Gravy and soups as well as mixed as a drink with half a teaspoonful added to a glass of hot water or hot milk.
It would have been helpful if the couple did some research prior to making the video and found out what the ingredients are for each item and how they are actually served.
The food items mentioned in the video are not just confined to the UK. All of them are served in Canada and I presume in many other Commonwealth countries. In fact, crumpets, packed six to a cellophane sleeve, are sold out every day at my supermarket which serves a very multicultural area.
Crumpets are absolutely NOT English Muffins; Their distinguishing feature is the surface that is riddled with holes which allow butter to permeate through from top to bottom. The surface has a unique almost “spongey” texture, but it’s very fluffy inside, just like bread! Serve with butter, maple syrup, jam, peanut butter, etc. They are made with the same basic ingredients as white bread but in a different ratio. After it sits for a while and becomes bubbly, the batter is poured into rings that are set on a griddle and cooked until the bottom has lightly browned and the top is just cooked. Delicious.
Pork Pies are made with suet pastry, a savoury cured pork mixture and baked. Melton Mowbray pies are made with fresh and uncured meat. Once fully baked, reduced meat stock is then poured into a hole in the top of the pie, and then cooled. The couple is completely wrong when they say it is full of fat; it is jellied meat stock. The pie is served cold in a slice. Delicious.
Clotted Cream is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name. It is served with scones and jam and is wonderful.
👍👏
Pork pies are NEVER made with suet pastry !
Typical unresearched americans
@@deankeith2507 Actually, IT IS! The following excerpt from a reputable site reflects the same sentiments of a number of others. "......pork pies need to be robust. A shortcrust or puff-pastry shell is just going to shatter if you look at it sideways, never mind withstanding a baking process by itself. The pastry for this pie is made by melting lard into hot water and mixing the emulsified result into flour. You can also use beef suet, but lard is more widely available and works just as well." Suet has been used by my ancestors; and, as a graduate of Cordon Bleu, I was taught both methods.
Melton pork pies from Dickinson and Morris are the best. They are our original. 😀
I get cravings for marmite and could eat it every day. As the ad says: you either love it or hate it!
Savoury pies are so so good, all I can suggest is don't judge before you try, even I don't like the jelly around the outside, but you can just peel it off and have the meat and pastry. We have some really good food in the UK, it just shows that the US does not understand our food (hence all these surprises). Pork pies are cold intentionally, most meat pies are typically hot, like steak & ale pie.
I eat pork pie about once a fortnight. I really like it. Definitely a British delicacy, great with English mustard. I was in Melton Mowbray, in Leicestershire, in the East Midlands of England yesterday - it's the pork pie capital of England, AIUI, where the pork pie originated.
Pork pie is traditionally a cold picnic food . The best one is Pork Farms Melton Mowbray pork pie. Some shops sell their own brands that taste like . . Ugh!!. The animal fat mentioned is the suet used in the pastry. Not a lot is used though. Tesco sells Haggis, and I love it. Not a lot of makers use the Stomach anymore, as a synthetic bag is used mostly these days.
Melton Mowbray Dickinson and Morris is the best. I grew up in Melton and we are very proud of our heritage.
Yes pork pies are normally served cold. Having once made pork pies from scratch, I discovered hot pork pie. If you’ve never tried it wack one into the oven for 10 minuets, you’ll thank m😋
@@oldharpydisguised709 wow, I've never tried that...I will now, thanks.
I've just eaten a cold pork farms pork pie for my lunch. I've always loved them.
@@oldharpydisguised709 I'm from Yorkshire and we love
our pork pies hot or cold. It's common practice to eat hot pork pies with mushy peas and mint sauce, especially on bonfire night.
Pork Pie is a main ingredient in a Ploughmans Lunch, based on when farmers in the past found themselves to far from home to go for lunch, the farmer would take his lunch with him Pork Pie, Cheese, bread and greens
Unfortunately the ploughman’s lunch is a myth. It was a marketing term invented to sell cold meals in pubs and increase cheese sales. It had a back story that took the practice back hundreds of years, but it’s nonsense. It’s only dates back to the ‘50s or ‘60s gaining popular acceptance in the 1970s.
The ploughman's lunch is an invention of the milk/cheese marketing board and only dates back as far as the late 70s
Ploughman's lunch was invented in the 1960s.
Pork Pie isn't part of a Ploughman's Lunch at all, where did you get that from? Cheese or cheese and ham but not Pork Pie. And Pork pies were invented for the Fox Hunters on horseback with their dogs, it was part of an easy lunch that they could eat on horseback.
@@isladurrant2015 - by the Milk Marketing Board (a government QUANGO) to encourage the consumption of cheese by invoking some mythical rural idle of the days of yore
Pasties were designed to be a practical way for mine workers to eat whilst at work. They could be held and eaten and the part they were holding could be discarded so as not to ingest any toxic substances. In the mines of Cornwall it was common for part of the crust to be left for the 'Knockers' who were believed to be mischievous little people who resided in the mines. They were sometimes part savoury and part sweet or in fact any filling but over the years the have become mostly savoury.
In the UK, we don’t kill our animals just for fun. We believe in celebrating the life of our animals by using as many parts of the animal as possible.
I'm English and therefore I'm not a Scot, but I absolutely love Haggis!
I'm with you there, haggis is the most gorgeous flavour, sadly not easy to find in England. And it's usually made and cooked in a sausage skin these days, at least when it's a mass produced one.
There are two types of people in the world - people who like haggis, and people who haven't tried it yet.
@@alanparkinson549 I'm a Highlander, living in the South of England. If you want fresh haggis some butchers make them but not many. They do however get fresh haggis from Scotland to sell on around Burns night (25th Jan) and the larger supermarkets sell low quality haggis in the fridge isles, it's passible when you can't get the real thing.
@@MrPercy112 I agree. I am an elderly Englishwoman and I love Haggis. Very tasty.
@@greedycapitalist8590 It's the 'neeps' I'm not so keen on. Carrots for me.
Crumpets are not anything like English muffins (or as we call them muffins, or breakfast muffins). A muffin is a bread bun with polenta on top. A crumpet is extremely hard to describe but it’s a spongey cooked batter, when you put something on it, such as butter or marmite, it goes down the holes so that the whole crumpet has the topping inside it as opposed to just spread on top.
or melted cheese yum
Half way between an American pancake and an english muffin but with holes on top 😂
Clotted cream is made clotted by heating cream to a high temperature or scalding it, for about 30 minutes then pouring it while still hot into a flat dish and allowed to cool. The crust on top makes a good texture and the cream has a slightly caramalized texture because of the 'scalding'. It is made in devon and Cornwall and sold in cream teas... There is a huge argument about putting the cream or jam on the scone first. I think that It is correct to say that in Cornwall the Jam goes first. Thunder and lightening is clotted cream and syrup on a slice of bread. Mmmmm.....
I was doubtful of haggis (and black pudding if that’s in part two) but honestly they’re both delicious, you just have to forget what they’re made from
A full English breakfast is good but a full Scottish is better
One thing I've not seen outside the UK is Mulligatawny Soup although I've not been to India where this recipe comes from. This is a curry soup with rice
I had marmite on toast for breakfast this morning, as I do most days. I also use it a lot in cooking to add a umami flavour to the dish. It’s also good licked straight off the knife.
As a marmite lover…based on videos I’ve seen of people trying it for the first time you don’t tend to spread it like you would peanut butter or chocolate spread but thinly spread on buttered toast is beautiful! - also I worked in Starbucks and a very popular breakfast panini was cheese and marmite…great combination!
only spread thick when you have the acquired taste for it and get addicted
Meat pies and Pasties were originally made for working men to take to work as a midday meal. They always contain cooked meat which can be eaten cold. It's NOT fat it is the same stuff that Jell O is made from - gelatine, I'll say it again it is NOT FAT in a pork pie. Fats are a very important part of a well balanced diet and is eaten almost everywhere.
Yeast extract…
Beer is brewed using yeast.
As the yeast dies it floats to the surface.
This brown foam is then collected.
Finally it’s reduced to black, thick spread. Put into a jar and called marmite 😉
Haggis is a food that many English people dont like until they actually try it, then they tend to love it.
I had haggis for the first time on Burns Night, I've just discovered my DNA has 33% Scottish. Yes I'm English, I'm 54 and really just never had any interest to try it before. Pleased I did.
I can confrim this to be true! I put off eating haggis until I was in my fifties as I am not an adventurous eater and the description is quite offputting. I cooked a haggis with the intention of having half with one meal and eating the other half the following day. However, it was so delicious I ate the whole thing! It's very versatile, you can eat it with any sort of potatoes; mash, chips, roasted etc. I regret not trying it when I was younger.
That’s why we gave it to the Scottish
The main flavour of Haggis is peppered liver, which is just fine. As it is made from liver and lights (ie lungs) minced and mixed with oats, the strongest flavoured portion wins, which is the liver.
I'm English and I like it. For some the "pudding" texture may be off putting, but I have no problem with that either, but I was taught to eat whatever was put in front of me when I was growing up!
Pork Pies are nice, you just don't have a lot of it as it is filling. I am surprised Oatcakes did not get a mention but I am originally from staffordshire where they are popular. Crumpets are different than scones and the crumpets have a rougher surface at the top that allows butter and jam to go on.
Gala pie is nice - it's a pork pie with a hard boiled egg in it. Also pork, cheese and pickle pie is nice. They are usually mini size so perfect for a picnic.
Pork pies are effing delicious ! The 'jelly' isn't fat it's gelatin .....
Lots don’t have jelly now.
I was vegetarian for a long time, and I always had serious cravings for pork pie's!
According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".
Pork pies have been around in the UK for centuries. The first recipe that resembles a pork pie was published in the medieval manuscript “The Forme of Cury” in 1390 - ground pork in a basic hot water pastry shell. These early pork pies were rectangle in shape, often contained fruits and were known as “coffins” due to their shape. It wasn’t until the mid 18th century that pork pies more similar to the ones we know today started coming into fashion and they were particularly popular in and around Melton Mowbray. And the reason is cheese. The region was becoming one of the UK’s primary cheese making areas, which lead to an abundant supply of whey, a by-product rich in protein and a free source of animal feed. And this was perfect for pigs, which could be raised by poorer people who could feed them with whey and other food scraps. And the pork pie provided an ideal way to preserve that pork meat by using salt and reducing its exposure to oxygen by encasing it in pastry.
Also, marmite is great, bovril (a beef exteact) is just as good!
Conversely, fruit pies are relatively rare in the UK. Apple pies or apple and rhubarb pies may make an appearance on restaurant menus in summer, but on supermarket shelves, meat pies are by far and away the most prevalent, whether they are pork pies, or pies to heat up for a complete meal such as steak pies, steak and kidney pies, chicken pies, or vegetable pies such as goat's cheese, sweet potato and spinach pie. As far as Haggis is concerned, it's served on the menu of most pubs in Scotland every day and is spicy and very tasty.
I like crumpets with either just butter, but usually I'd put marmite on as well. I haven't a particularly sweet tooth, but people do put sweet fruit jams/preserves on them as well. We basically treat them like toast.
Crumpets toasted with butter and jam is my favourite
Crumpets with butter & honey… 🤤
Cheese and marmite.
@@neilgayleard3842 Cheese & marmite sandwiches for sure, but not on Crumpets surely?!
Ha ha, I simply can't imagine crumpets with a sweet topping, has to be Marmite!
Crumpets are lovely with butter and Marmite - that’s two new foods to try in one go! 😂
Crumpets are good with butter and maple syrup on them
The jelly isn't fat it's gelatine, and protein it can have some fat, but it very nutritious, you make what you call jello out of it. it helps with your gut health, skin, hair, and brain. Haggis is a Scottish, clutted cream is Cornish served with scones, and jam or jelly as you say it. crumpet have lots of holes, so jam and clutted would go well. i feel like a pork pie been a while you have it with pickle onion, and relish, expensive in Australia, as it's not common here. enjoyed this!
This sounds like a a good day sourdough toast lots of butter and a decent coating of Marmite breakfast, followed by elevenses tea and crumpets. Crumpets are nothing like English muffins in looks or in taste for a start they are full of holes which you use to fill with butter😊. For lunch Melton mowbray pork pie which have less jelly than the artisan ones shown in the pictures, with an old fashioned English cheese stilton and pickles or fried eggs and chips. Fantastic
Being a colder climate especially during Autumn and Winter we tend to eat good fats which help the body retain heat (or something along those lines)
I love Marmite, I use a lot of butter and a very small amount of Marmite because like they said it is very salty (don’t eat it straight off the knife). I pretty much love all the food on this list.
In the north of England pork pies are sometimes served with mushy peas. Mushy peas are dried marrow fat peas soaked overnight in water and then boiled with Sodium Carbonate, salt and pepper and sometimes with a little malt vinegar. Puddings in medieval times meant something sweet or savoury that was steamed rather than baked.
I am a Welshman who has lived here in Wales all my life. To this day - and I'm over 71 - I have never tried Marmite. It was never in the house when I was growing up so I assume my family didn't like it. Apparently the World is divided into 2 groups - those who love Marmite and those who detest it. There are no half measures. I don't really feel the need to try it so I'll remain in that "sub-species" of people who've never had it.
There are over 200 bread varieties in the UK, many of which are variations on a theme, but there are also many with different textures and tastes. The following few are totally different to each other - Crumpets, Hot Cross Buns, Tea Cakes, Muffins, Baps, Barm Cakes, Malt Bread, Milk Loaf, Oatcakes and Scones.
Same with Pork Pies, you can have the traditional one, usually served cold, or there is a range of sizes that can be eaten hot or cold. The layer of fat surrounding the meat isn't fat, it is usually liquid ham or chicken stock added after the pie is cooked to keep the meat moist, and it solidifies as it cools.
As for Haggis, have you ever eaten a sausage? Very similar in texture and made in a similar way.
Pork pies are quite delicious to be honest 😀
Served cold with a lovely red onion pickle 😋
When I used to work in the call centre I used to take pork pies in for lunch, with a little pot of colmans English mustard and a jar or Branston pickle
Mmm, my mouth is watering at the very thought!
I'm totally with you about Haggis. I'm English through and through so Scotland can keep their acquired taste for Haggis! Crumpets for lunch or tea is fine by me. Melton Mowbray pork pies are famous in the UK with a consistent quality. Served cold with salad in a hot Summer's day but the strong flavour is not my idea of a delicious meal. The consumption of all parts of an animal such as a pig was rooted in many people being poor and this was reinforced during World War2 with the sinking of merchant shipping enroute from America resulting in much food rationing and everything being utilised
In my hometown we have a traditional Dabbler’s pie. It’s a type of pork pie which has cheese and pickle inside.
Pickle as in pickled chutney, not the American pickle which is pickled cucumber.
It comes from a traditional ploughman’s lunch. Which contains cheese and pickle, and often served with a pork pie amongst other things.
Incidentally Dabber is a nickname for someone from Nantwich. And in our town we still have the tradition of Ploughwitches. Which involves taking their plough decorated in ribbons around town (especially pubs). It was so people could bless the plough for a good harvest later in the year. It included drinking and storytelling. Ploughwitches also collected money in donations for story telling, and singing (often rude songs) in the pubs. To supplement their income during winter when they weren’t working. Now they collect for charity.
Love pork pie, the pork jelly is poured in after the pie is cooked because the pork mix (typically pepper, mace, salt, cubes of fat, sometimes herbs like sage and thyme, with chopped pork) tends to shrink inside the pie shell so the jelly fills the void that then occurs between the pork mix and the pie shell. It's very nice, with that tiny bit of heat from the mace. Part of a ploughman's lunch but also enjoyed as part of a picnic as well as scotch eggs. But I can understand Americans not being a fan of it because as you mentioned pies for Americans are typically the dessert pies rather than savoury ones.
Clotted cream is amazing, its a little less dense in butter, for example after it's been in the fridge you could easily still spread on toast (if that's what you want to do, I won't judge) without accidentally destroying the toast in the process, whereas butter needs to be left out of the fridge for a bit beforehand (although I never put it in the fridge, I have a butter dish which has a lid so you can cover the butter, it stills last a very long time this way - which it's supposed to as butter was originally a way to preserve milk before the fridge was invented). It goes really well with any dessert that has double (heavy) cream as part of it, but of course most known for being part of a scone with jam.
Most people in the UK pronounce scone rhyming with 'gone', but it's only slightly more than rhyming with 'bone' a YouGov survey in 2016 found it was 51% to 42% respectively.
Marmite did a very successful ad campaign that basically became their motto; you either love it you hate it because the taste is rather polarising even for us Brits. I love it myself, though I do see when Americans try it, they either try it on its own with a spoon or spread it like it was jam on a scone (quite thickly) marmite should be spread sparingly and it tastes so damn good.
Authentic pork pies eaten cold with English mustard are a taste sensation!
I was very wary of Haggis until I first came to Scotland and had my first mouthful. Now I live in Scotland, I have haggis, neaps and tatties at least once a month. Our local butcher is an award winning maker of haggis.
The other thing to remember about the pork pie being cold is that it was a lunch meal to take with you, like the sandwich. So it was made to be portable. And the meat is cold in the same way that sandwich meat is cold, so that it could be eaten for lunch at work when there was no way to heat it up.
Pork pie is yummy. The jelly in a pork pie is usually cooled and solidified stock (traditionally pork stork), or melted, then cooled clarified butter. Those are the two traditional fillings, along with the minced/chopped pork or other meats. The jelly could also be partially made up of the fats or juices from the meat itself
The origins of many pies in the UK were so workers could take a meal to work, the Cornish pasty for example was both sweet and savory one end had meat and veg bit like a small diced stew the other would be jam or seasonal fruit. Pork pies are usually eaten cold with pickles or sauce's the jelly was made by boiling pigs trotters down and using the liquid to fill the gap left after the pie was cooked.
There are two different types of pork pie. They’re both roughly the same size. Both are common across the UK.Melton Mowbray pork pies (named after a town in Leicestershire where they originate) have an almost dome like appearance with very thick pastry and then a jelly encompassing the meat inside. Normal pork pies have more of a standard pie appearance, the pastry is usually slightly thinner and they tend to have little to no jelly around the meat. They are also delicious both hot and cold.
Aside from Scotland, Haggis is also popular in North East England. It is commonly found as a dish on menus in Fish and Chip shops in the region where it appears in the form of a large battered sausage. It is delicious with chips and either gravy or curry sauce.
Iv just discovered ur channel... im a through and through British 39yr old....
Im loving your takes on stuff, an listening to your viewpoints... I can answer literally ANY question u might have about British foods...lol.
Marmite is very much you Either LOVE or HATE it - there is no middle ground, literally 😂
I look forward to seeing your other vids x
Traditionally haggis is meat, barley and spices cooked in a sheeps stomach (you don’t actually eat the stomach, you just remove the meat) however, most supermarket haggis is cooked in a wax like bag rather than the stomach, a bit like how animal suet was used to make all pastry years ago, but most people use butter now instead. It’s actually delicious and the texture is a bit like course pate.
The meat in haggis is made from sheep's lights , whitch is sheep's lungs .
That's offal.
@@neilgayleard3842 No, it's quite nice really. 😉
it is an alternative to fish in all the chippies as well - yum
@@danjames5552 Haggis - "the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices." So not just the lungs, no.
Every American I've ever seen trying Marmite on CZcams spreads it thickly on toast like it was strawberry jam. They recoil in horror and label us weird for liking it. But that's not how you generally eat it (granted there may be those that do!), just spread it thinly on a nice slice of buttered toast and it's delicious!
seen multiple yanks eat it out of the jar with a spoon
Or have it as thin topping on cheese on toast. Marmite was residue of the brewing process from hops when originally brewed in industrial britain, and this is the origin of this yeast extract, now no longer from brewing. Treat it as a spreading condiment rathed than a paste.
yes Andy or a crumpet.
@@lj2257 Yep, let the butter melt first to fill up the holes, then a scraping of Marmite across the top! 😋
I'm definitely a thick spread marmite guy, or even just eat the marmite out the jar, it's great. Also great with cheese on toast, or something similar
With reference to one of your other videos, cold pork pie goes really well with brown sauce, although a dash of hot English mustard is more traditional.
Clotted cream we buy in tubs. We get a scone, we put butter on, then strawberry jam then a good dollop of clotted cream. Replace the top of your scone and eat, one has to have a lovely cup of hot tea with it. Afternoon tea of little sandwiches with the crust cut off, some buns, scones and whatever else you like
Americans absolutely do have meat pies, mainly chicken, turkey and beef. ie. Swanson’s frozen individual pot pies.
Marmite is wonderful. I can’t live without it.
I’m hoping they talk about Yorkshire pudding because that’s a food I dream about, lol
How to confuse some people not from this country, just talking about pudding…😌😂
“What’s for tea tonight mum?…”
“We’ve got a lovely steak n kidney pudding with mashed potatoes….
“Oooh lovely, and what’s for afters please?”
“Well, you have a choice of either sticky toffee pudding or treacle pudding and custard…”
Most of us would understand the two types because the word “pudding” is interchangeable with savoury or sweet - whereas in other countries a “pudding” is just a dessert like Angel Delight or a mousse…!!
I know what I’d prefer😀😉
Steak and kidney pudding served with Yorkshire puddings.
@@JarlGrimmToys of course! How silly of me to forget a good old Yorkie pud?! In fact, I had one with my Sunday dinner today! roast beef n Yorkshire pudding with roast pots, a bit of veg and beef gravy - yumm 😍😍
The thing Americans probably don't comprehend is that the cooking method is in the name: a pudding has a filling and is steamed; a pie has a filling encased by pastry (or simply on a pastry base) and is baked; a pastry is like a pie but uses puff pastry rather than shortcrust pastry (and most pastries have names that don't mention pastry - e.g. apple turnover), a pasty is shorthand for a Cornish pasty (a pie with an expected filling), a crumble is fruit/whatever with a crumble topping that is baked (the fruit/whatever *is* the base); and a cake has ingredients (becomes part of the cake mixture before baking), and/or a filling (such as the jam and cream in a Victoria sponge) and/or a topping (added after baking).
As doughnuts are fried and bagels are boiled & baked, they can't be called any of those things (nor can they be called bread), which is why they get clumped into the category 'morning goods'.
@@watfordjc and a tart is a pie without a lid! 😂
I wish people would not say "tea"when they mean "dinner" and it definitely confuses Americans.
Pork Pies, Manna from the UK! They are delicious cold with Branston Pickle or hot with Mushy Peas, HEAVEN!😋😋😋😋😋😋😋😋
Clotted cream is mainly eaten as part if a cream tea on a scone with jam, but it is also used to make super rich ice cream. It's basically a very thick, rich, and slightly sweet cream. You can make it by baking double cream (aka heavy cream) in the oven on a low heat.
Marmite is god tier food. Its salty and umami and delicious on toast with butter (i usually have it as a snack), but you can also add it to gravy to give it a boost.
"Breakfast muffins" and crumpets are different things, the only thing they have in common is that they're similarly shaped bread products. The texture is completely different. They are slightly chewy and full of hole, which makes them a perfect vehicle for butter or melted cheese. Also good with marmite. They are excellent at any time of day, with or without tea.
The jelly in a pork pie is not fat, it's just geletin, more like aspic. Pork pies are a typical picnic food.
If you eat any processed meat products, especially cheaper ones, you've almost certainly eaten offal. The texture is different because of the oats, but the theory of a haggis isn't that much different from sausages which are traditionally made with intestines as the casings. I think most haggis now are in some sort of synthetic casing rather than a stomach. Haggis is so popular you can even get vegan ones
Pork pies are also delicious served hot from the oven with mushy peas. Topped off with some mint sauce. 🤤
Are you serious?
The meats for haggis are minced up ( like ground beef ) and mixed with herbs and spices ,for flavour but also to help keep it preserved ( as it would be made in bulk traditionally)it is then mixed with oats , much like most sausage meats are mixed with cereals( to make the ingredients go further ) then it would be put in side a casing originally it was the linings of a sheep's stomach but now its made with the same casings as sausages. Then to cook you can boil or bake ( roast) it and serve with neeps ( boiled turnips) and tatties ( boiled / mashed potatoes)
I used to think “neeps” were turnips, but it’s actually swede.
I love haggis, surprisingly even the vegetarian one made by that major brand is lovely
Couple of other British foods for you to try out.
The first 2 are Eccles cakes and Chorley cakes which are full of raisins hard to choose a favourite.
Then there is Soreen malt loaf which is packed in a lunch box, I had this for work and I lavished butter on it. Only thing that puts some people off is it looks black and slimey /slightly sticky almost doughy feeling.
Both so delicious!
America doesn’t eat animal fat - you’re having a laugh! Ribs, barbecues, burgers just to name a few fat ridden foods in the US! That white layer in the pork pie is not fat! It is part of the pastry! Have these two even been to the Uk!
Haggis is amazing. I absolutely go out of my way to eat it every time I'm in Scotland.
Mince pies are a form of fruit pie. They are filled with dried fruit like currants, raisins etc which were cooked together with brandy and sugar.
I ❤ mince pies!
They're great with clotted cream!
Marmite is so you either love it or hate it ,it has become the word for something that splits opinion"thats a marmite question"
A spoonful of marmite in a mug of boiling water makes a lovely drink.
@@trevjen1000 No it doesn't 😂
You mean bovril. A beef extract.
@Neil Gayleard Now your talking best on cold winter days.
Lol, just watching your video and got to the bit of haggis. I work in a cafe in Edinburgh and part of our full Scottish breakfast is haggis. It is a very popular item on the breakfast but, it does horrify a lot of Americans and we "earnestly" encourage them to try it. By the way, it is very tasty and peppery. You need to try it!
It used to be a thing to collect the fat from roasting beef, this is called beef dripping, it would have bit of beef jelly at the bottom of the container. You can still buy beef dripping. In the past, dripping was served as a spread and 'bread and dripping' was considered to be a real treat after the traditional Sunday roast. Nowadays it is used mainly as a cooking fat - either for shallow frying meat, as a roasting fat for potatoes.