I never saw these kitchen items before moving to England
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- Äas pĆidĂĄn 3. 06. 2024
- I never realised how different UK kitchens can be... until I had my own! Check out these unusual British kitchen bits I never saw before moving to England đłđŽ
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Hey! I'm Alanna - a thirty-something documenting my life as a Canadian living in England.
I share the ups and downs of an expat living abroad and what it's really like living in the UK. It's not always easy, but there's been so many wonderful experiences, too. I post a CZcams video every Tuesday plus an additional video every Saturday on Patreon + YT Memberships. I also livestream every Wednesday and Sunday at 5:30pm GMT/BST on Twitch.
Alanna x
best part of an Sunday roast?? it's gotta be the yorkshires, right?
For me its the left over roasties and gravy
Surely a perfectly roasted, golden, crispy roast spud is top of the list, with yorkshires a close 2nd :)
Hot take - Cauliflower Cheese
OMG God yes followed by Colman's Horseradish đ
The Roast Beef - or the Roast Lamb... or the Roast Pork... with crackling.
Yorkshires are good though. - make too many? - put a blob of golden syrup and cream in them for desert.
A kettle only boiled twice a day. Ten points deducted from your British score, Alanna!
Goal should be twice an hour, although the recent electricity price rises have put the dampers on that
@@suburbia2050 I burn out a kettle in about two years it is used so often.
@@tonysheerness2427 I had one fail after 9 months, took it back to Argos and was asked "are you sure this isn't used in an office or something". We average about 12 pots of tea a day (plus other uses).
Shocking.
minimum of once an hour!
The reason the electric kettle took so long to boil, is because Canada has a 120 volts electricity supply, as opposed to the UK's 230 volts.
It's actually the power in Watts (W). UK kettles usually hit about 3KW; whereas in North America they'll typically run in the range of 1-1.5KW. It's due to how properties are wired, the Voltage (V) and the Current (A).
A Watt is 1 Joule (J)/s. For a DC supply W = V*A; for AC like most main supplies you have to do some trigenometry as the supply comes in as a Sine wave.
Yay metric!
@@spacechannelfiver Yeah, to run a 3KW load on 120V you would need a 25 amp plug. At 240V it only draws around 12 amps.
@@spacechannelfiverWatt? I fell asleep.
@@Americathebeautiful49 Yup that's the am'rcan way.
I couldnât cope without a tumble dryer. I use mine all through the year & donât have a washing line or dying rack.
I donât find it too expensive to run.
It was definitely affecting my British sensibilities seeing that fridge door open for quite so long đ
đ
And mine đ
I heard the voices of my parents shouting at me to close the fridge đ”
Arrrrrrrr! 44 seconds followed by 2 mins 15 secs. In our house this was almost as big a sin as leaving the hot water tap running.
â@@TheJimBobI knew I was an adult when I realised I would take all the ingredients for a sandwich out of the fridge and shut the door, make the sandwich and then put them all away again! đ
Canadian referencing a 30 year old darts TV quiz show. The girls definitely going native.
02.15 Your Pudding Tins may look a little bit dirty, but they won't be at their best until they look so blackened and encrusted in grime that you want to throw them away.
I am an American who moved to England.... and I bought those exact Yorkshire pudding pans! THEY ARE THE BEST!!!
We call them tins not pans đ€Ł
@@Rosie-tv3ki yes or trays! But to Americans it's a pan đ
Stand your drying frame in the bath and turn the extractor fan on & close the door. Much cheaper than a dryer.
Yorkshire puddings as a kid were made in fray bentos tins they would make HUGE yorkshires. Filled with gravy and meat only after they were served, a taste of my past, Mmm.... Memories â€
That makes sense. Iâm going to try that when cooking Yorkshire pudding đ
That's kinda genius. Also it's an excuse for me to eat four Fray Bentos pies to make myself a 'set' of Yorkshire pudding tins, so I will absolutely be doing that as soon as possible.
Hang on, that's genius
My family have always used sandwich cake tins
My mother used to make a huge Yorkshire in the roasting tin for the Sunday joint. If you can imagine a Yorkshire pudding at least 14 inches long by 8 wide, with edges that rose an inch or two above a 3 inch deep pan, that's roughly how it was. It had to serve seven of us though. Cooked in the fat from the meat obviously, once most of it had been drained into the dripping jug (remember proper home made beef dripping?). Heavenly.
Coming from Yorkshire, Yorkshire puddings were important.
Mum used to struggle to feed us. So the first course was a Yorkshire pudding with gravy, on its own. The next course was the roast dinner with a Yorkshire pudding and gravy, a little smaller than today. Then finally we had a Yorkshire pudding with Golden Syrup. And it filled us up. (In 1950s and 1960s)
We was posh, we had Jam, and if feeling flush, a little custard on them as puddings on Sundays
I was dragged up in Yorkshire too, though born in Scotland. We only had the Yorkshire pud as a starter (with the most wonderful gravy). No Yorkshire with the roast, neither for the pudding. But we did have Golden Syrup, on suet pudding with custard.
Lovely memories-I wish I could cook like my mother. As I am now in my eighties, not much chance!
Oh suet pudding with golden syrup â€đ€€đ€€ my mum used to put some dried fruit in đ
â@@angeladavies993 But it had to be drenched in Bird's custard as well.
The funny thing about bulleye was people from Birmingham winning boats
Roast tatties done properly are the best part of a roast, along with the gravy!
Just stared doing them in air fryer not the same but still, dam good,even have them as a snack
Toaster kettle microwave air frier George forman grill,
Roasties York pudd n gravy.. deffo the best part n Chrimbo day always York pudds toođ€Ł
I gave up on roast potatoes. Never could do them as good as my mum. So now I just go with mash. It's a great way to add butter to the roast dinner.
â@@susanvanderbilt358 agree all 3 are amazing combo and could just eat roast dinner of the 3 and be as happy as a pig in poop.
Chutney lasts forever. It exists because it is a preserve, designed to make its contents edible out of season. You probably can get away with not refrigerating it, like other chutneys
ââ@@TrickyDicky2006I just scrape off any mould! đ
@@wilmaknickersfit do you have to keep it under lock and key to stop it wandering off?
You sound like my mum re chutneyâs and pickles. Iâm scared to open some of the jars in her cupboard. Id rather chuck everything and buy new if itâs been open more than a couple of weeks. I think itâs a mental thing, the food is fine, but in my head I may as well be eating mold, it just turns my stomach.
Worth noting that if the kettle isn't switched on within 30 seconds of guests arriving, you're a terrible host. Sometimes you don't even ask if they want a drink, you just fill it and turn it on as a precaution. It's safer that way.
You would hate me then, tea is gross and coffee not much better.
I canât leave a kettle empty from a neighbour who would automatically turn on the kettle as she walked into the house. She was a former matron and filled all the stereotypes so her progress was something of dreadnought proportions, not suffering doubts or indecision. We burned out a couple of electric kettles before learning to leave water in.
@@ballagh My parents have one of those (relatively) expensive kettles with a built-in water filter. My grandma killed it by turning it on empty. "Oh, it felt heavy." It IS heavy but you can literally see the water level through the side. đ
@@kiwihib It's OK if they don't want a drink (and if you know that, then you can skip it) but unless you're certain, it's just good manners đ
you hear gate squeak open, put kettle on
if they text giving warning bake a cake
We in the UK don't have garages to keep cars in, our garage has 2 extra fridges , 2 freezers, and a tumble drier. People from the USA , etc , dont realize the diversity of food Available here. How you could exist without an Indian restaurant close by amazes me. Chicken tikka masala is staple food for the majority of UK citizens. Love your video's.
I watch so much British television that I think I'm slowly becoming British, even though I've never been overseas. I have a kitchen scale, an electric kettle, plenty of mugs, that same mayonnaise and I love Indian food and hard cider (although the selection is limited here).
Our cider selection is wonderfully diverse. If yer ever get the chance try some of our foods, yer might be surprised
So where is here ?
@@andrewdking Central Pennsylvania.
Any egg cups?
@@simonmilne8208 I think British food looks wonderful. I'm sure I wouldn't starve over there. It's not really crazy different from American food.
I'm shouting "close the fridge door!!!!!"
Me too đđđ
Fortunately it's not so bad when the fridge is that full as it's hard for the room's warm air to circulate and warm the food up.
@@urkerab It's not so much that the food may warm up, but all the cold air is falling out and it all has to be re cooled, using energy.
If you bake your own cheese scones or muffins you should try adding a couple of teaspoons of Colmans dry mustard powder to the mix. You can thank me after you've tasted them.
Flat teaspoons.
I add Dijon mustard to the milk. Mmmm. Made some the other day and they were super good.
As an American living in the US who has used the cups system and also the method of weighing ingredients out in grams on a kitchen scale, I completely agree that the kitchen scale method is superior!
The cup thing is a legacy of the settler nature of the USA. When your heading out west converting your recipes to use a dual use item for measuring is extremely useful as you now don't have to take scales and weights with you as well as your cups which you are taking anyway.
They say cooking is an art but baking is a science, so the accuracy of scales is essential for baking.
My pet peeve is North American butter measurements. It's entirely common to see cups, tablespoons, sticks, or ounces. Just give me grams already! So much easier!
I agree, all except pounds and ounces
†from Northeast England â€ïž
They do everything by the gallon. Enrages me how they measure liquid in ounces though
Butter measurements kill me lol
I know . Even pounds and ounces would be fine . Maybe I should get in to cups though? Measuring spoons are okay though.
Agreed. Cups work with dry baking ingredients and i understand the tradition of it, but butter makes no sense because it could be loose or packed etc.
The trick with a combined washer-dryer is that the maximum load size for the dryer is generally smaller than for the washer (even though it's all the same drum/machine). Clothes need space to 'tumble' for a tumble dryer to get the moisture out of them. So either put a smaller load in to begin with, if using a combined wash-dry cycle, or else open it after the wash cycle, take some stuff out, and dry what's left. The other stuff can go on the clothes horse/maiden/airer/drying rack thing/radiators/towel rail/on coathangers over doors/wherever you have space, but the smaller dryer load will dry much faster and better (unless the machine is faulty).
I don't have a dryer of any kind but ive often read the tip to throw in a dry towel ot will help soak up moisture from the wet clothes and help them dry faster
@@bearclaire I haven't heard that one but I have dryer balls (like a pack of 3 tennis balls but made of solid wool) and those are supposed to speed it up and decrease creasing. They come out damp so I can definitely believe a towel would work in a similar way.
We don't say counter-even though that's what it is-we say work surface (counters are what cashiers/shopkeepers work behind)đ©
Work top
You mean "the side"
Neil: defo Worktop âŒïž
Here in Canada I often complete the wordle, mini crossword and connections while I wait for my kettle to boil. I call it the triple challenge. An imposssible feat in the UK.
wow! đ I do all those puzzles too lol but after I have my coffee!
Just how much water do you put in your kettle then? If I'm making a cuppa I put in enough for two mugs (just for safe keeping I suppose) and it boils before I've even picked up the newspaper!
@@B-A-L đAbout 750ml, but the kettles are so slow here It gives me about 5 mins. Connections is the hardest for me being an English immigrant to Canada, it is very much geared to North American speakers but after 28 years I have learned a thing or two.
You didnât mention the Letter Boxed puzzle! Itâs also free and I enjoy it best of all. But I donât think I could manage all 4 NYT online puzzles whilst even a 5 minute kettle boiled đ!
@@moyrahood I will give that one a try. I failed miserably on the triple challenge today.
Sunday Roast - The most important bits on a roast are the roast potatoes, roast parsnips, Yorkshire puddings and gravy.
The electric kettle was the single most important item you needed when going away to university. Once you had a kettle you could invited friends back to your room for a tea/coffee - usually as a group - after the evening meal. It was something that allowed you to be part of a social group - where you took turns providing the drinks and the venue for people to gather and chat. Without a kettle there was no guarantee you would keep getting include in the invites - unless you had other assets to compenstate. So for a shy quiet "freshman" the kettle was your ticket to social inclusion.
So true - describes my student life exactly.
Also armed with only a kettle, you can actually make some semi-decent meals as a student. That MAY include Pot Noodle (and other noodle/ramen products), instant mashed potato etc, but some vegetables will cook just by putting them in a cup/bowl of boiling water and leaving it covered for a few minutes. Instant mash, stuffing, a can of peas/carrots/sweetcorn and some gravy isn't BAD on a super tight budget without access to a freezer or oven. There's a reason why when people move house, the kettle is the last thing they pack and the first thing they unpack :)
Over the years I have had numerous fancy modern jug kettles which invariably conk out, corrode away or fall apart, so I'm now back to the trusty Swan I bought as a student in 1974, which never goes wrong. My only problem is that back then, the only automatic kettle on the market was the Russell Hobbs, which was ÂŁ6.00 -a whole ÂŁ1.00 more than the Swan and an expense I couldn't justify. So fifty years later, as memory weakens, my kitchen is regularly full of steam!
Not to mention the pot noodle. Can't do uni without a kettle
Absolutely true đ.
I believe measuring in cups arose because of the sheer cost of transporting the scales of the day first across the Atlantic and then in wagon trains. They had to be carefully packaged to protect the balance edge, so could not be used until final destination. Spring scales were not capable of handing small amounts. My grandmother's scales were heavy cast iron with a brass pan and a set of weights that went from 1/4 ounce to 4 pounds - 9 weights. At least using them as a child prepared me for binary arithmetic.
The traditional Victoria Sponges recipe requires the same weight of butter, sugar and flour as the eggs. The easiest way to do this is to put the eggs on the weight side of the balance scale, and the dry ingredients in the pan.
Why would they be transported across the Atlantic? Scales have been manufactured in Canada since the early 1700s. And NOBODY ever crossed Canada in a wagon train. You're confusing us with Hollywood western movies.
My Grandparents used to have a small tobacconist/sweet shop in the East End of London, back in the 1920s/30s. I have my Gran's set of brass scales that she used to weigh out the sweets, with a set of brass weights, that went from ÂŒoz up to 1lb. I've used them for years to weigh out the ingredients for my cooking.
Funny as f##k " I now have a butter dish because I'm a thriving young woman" haha
Giggling at describing the mini tart/pie tins a Yorkshire pudding trays, Yorkshire pudding is just cooked in whatever is handy, pie tin, cake tin, muffin tin
Brit here, I know them as Yorkshire pudding tins too small in my opinion. We used to make Yorkshire's in a roasting tin has to be metal so you can get the fat really hot to make sure the whole bottom is crisp and it has to me meat fat.
They are Yorkshire pudding tins .
They are for Yorkshire puddings.
4:09 Those Yorkshires are just fantastic ! Congrats !!!
Better than mine!.... if i turn my oven up high, the smoke alarm goes off! (Yes, it's clean...... BUT rented property, so oversensitive alarm!)
Just wanted to say, ive been here since the start and i LOVE how you have stayed so grounded, openminded and appreciative of everything. You are such a vibe â€
Thank you so much!!
Spot on! As an American who has been in the UK for a very long time, all these things struck me, too! English refrigerators were small (and cost more than big ones in the US) when I arrived, but the English would shop almost everyday stopping at local butchers, bakers, groceries, fishmongers, etc. on the way home. Supermarkets have changed that, as has fast food. BTW, I did the same and bought my parents an electric kettle and we sat around and watched and waited!
TBH even people who don't dink much tea or coffee will have a kettle, and not just so guests don't think we're weird - it's OP at getting a lot of water hot quickly and efficiently, so if you're boiling or steaming food in a pan you'll probably boil the water in the kettle first.
My đŹđ§brother-in-law learnt to BBQ when he lived in California. He now lives in Colombia đšđŽ with his wife. Her friends and family go bonkers mental for Yorkshire puddings and Colmanâs mustard with steak đ„©. He has a special fork reserved for specific purpose of whisking the batter. đ
I'd imagine electric kettles take an absolute age to boil in North America because the electrical system uses such low voltage, no?
Unless you live in Denver. The Mile High City is so far above sea level there's less atmosphere and air pressure pushing down on the surface, so it's easier for the H20 bonds to separate.
No.See spacechann response to bedsitbob. He spells it all out and it is riveting. Lol.
Not just their low voltages but the low power availability as well.
@@user-yk1cf8qb7q Its the power. 110v vs 220v. Power is proportional to V(squared). So we have 4 x the power possibility.
@@timoakley277 I understand that as, although retired, I studied and worked in Electrical engineering (not as an electrician though). I was trying not to be too technical on a general comments section.
My local pub does a sunday roast , the yorkshire pudding is the size of the plate and everything is placed inside the pudding
đ€đ€đ€đ
That is a fine t-shirt from a fantastic band..........and it's destroyed many misconceptions, well played! đ
Hi Allana, great video. I live in Ontario and most major supermarkets carry Colemans mustard. If not Colemans then Keen's. For some strange reason it's always in the baking isle. I'm 77 and have bought it for many, many years. Sunday roast with Yorkshire pudding has always been popular here if your heritage is British.
Don't forget the roasties!
The best part of a toast dinner is, Roasted Potatoes! Crispy on the outside, soft and creamy on the inside and smothered in gravy, YUM. You can have a roast dinner on any day of the week. Why do Brits only have it on a Sunday. Today is Whensday and a particularly cold one at that. Guess what I'm doing for dinner, Roast Pork with crackling.
Your Yorkshire Pud video is in my mind one of your very best. Cheers Alana
"Why do Brits only have it on a Sunday" -- We don't. That's just the traditional day, which made sense when people worked long hours 6 days a week but not on Sunday. Pubs typically offer roast dinners on a Sunday because it's too much hassle to offer as a standard menu item but works OK when you are going to sell a lot of them at the same time.
@@jrd33 Being Australian, I'm always a tourist when I visit the UK and there is no day other than Sunday on offer.
Very old Yorkshireman here, confessing. I cannot make Yorkshire puddings. I could knock up a chateaubriand or roast you a monkfish with my eyes shut, maybe a raspberry cheesecake for afters, but Yorkies are in my blind spot. I know what to do, I know how to do it, but it just never works.
As for the blood orange flavoured cider, my neighbour gave me some because she knows I'm a cider face, more of a Weston's Vintage fella, but I found the blood orange Thatcher's way too sweet and only 4%. More of a weening booze than a grown up pint.
Yeah, Knights or K cider R0Xx0rs. When i'm not home brewing that is.
The whole victoria sponge ability missed a generation. My mum's are delicious, but like biscuits. You need some custard instead of jam and cream but they're definitely worth it.
Don't knock yourself. I can't either
I would say those new cider flavours are towards the "alcopop" end of the scale. In other words, they are designed by the industry to get kids hooked on alcoholic drinks, probably to consume in the park after dark. In due course they expect them to progress to non-sweetened alcohol products. It's the same principle as all the weird flavours of vapes, which again are targeted at children too young to buy them legally.
my yorkies came out like hockey pucks
so unlike most men i read a cookery book
(given to my nan as wedding gift in 1938)
found out what i was doing wrong (everything)
i had been using
wrong type of flour
not enough eggs used water instead of milk
used batter mix right after making it
did not have oil/fat smoking hot when pouring batter
had oven too cool
OH btw i was a trained baker
@@philiprice7875
My Missus made them correctly for several years. Then 2 of my daughters got dairy allergies and she had to use Soya milk.
Been a disaster ever since.
My American Xennial heart is warmed by your Nine Inch Nails shirtđ€. Grandma stories are heartwarming too.
Most important element in Sunday lunch is gravy. Without gravy Sunday lunch would be almost inedible.
Tbf I donât use or know anyone that uses a dedicated Yorkshire pudding tray. Not to say that it doesnât look excellent. Always used a muffin tin. I think oversized puds have become more of a thing in the last 10 years or so.
My mum used a pie dish and made one big pudding which was cut up and served to the four of us. They were always cooked in beef dripping.
No, Yorkshire pudding were originally much larger, some the size of a medium plate so that you could have one with a little meat and gravy as a starter for the Sunday feast, it's just that they became smaller over the years as they became more popular to suit Southerners sensibilities.
Iâm from Yorkshire and have always used those Yorkshire pudding tins son did my mother and grandmother
I only have puddings that small when eating out. We still do the full plate sized Yorkshire pudding before dinner thing, but then again i'm a proper Yorkshireman. I don't know anyone who would have the balls to make your statement without being ridiculed. Boasting the size of your Yorkshire puddings is still very much a respected part of Sunday dinner, if only my gran had a mobile phone to take pics of hers.
I do as they need to build up a coating
what do Canadians do to make Tea, Coffee, i drink around 10+ cups of coffee a day (have since i was 14, 35 years ago), the Kettle is the most important thing in the kitchen.
They use the microwave to heat up water for anything ... their version of s/noodle, p/noodle , raemen noodle !
I can boast a coffee mug(the Bob mug) in continuous use from my 21st birthday until 2020, a total of 36 years! It now resides as a pen holder on my work bench. It was sadly retired from drinking duties when the handle started to crack.
@eeclass20
Found myself in an unfurnished caravan on a farm in September 1979 when I started a temporary job. Bought a cheap mug so that I'd have something to drink out of, and I've still got it 45 years on. I don't use it much these days, but I do enjoy seeing it there on the shelf as it brings back old memories.
Still got the mug I was given by my brother shortly after I started work. Used it at work daily for 30 or so years. It's still in the cupboard at home and gets used occasionally but I stopped using it at work because of change of jobs and "different times" (think 70s seaside postcard images).
Only use the ketle twice a day? Two of you? There's only one of me- and I don' t drink tea - but mine must go on about 6 tims at least! Some to fill my cafetiere, and occasional fruit teas, but also to preboil water for pasta/ veg/ stock.
I use the kettle so much that I should get a portable power pack. That way, I could carry the kettle around with me đ
†from Northeast England â€ïž
I'm not sure, but I think the 'pour over' coffee mentioned is a like a pot of filter coffee that keeps warm, so they'd probably get 6 or so cups from a pot. Just an idea.
@@wilmaknickersfit I assumed she meant using the filters she had out on the side, which are just like a plastic holder for the paper filter, that sits on your cup, but idk.
Not many can look amazing in a T- shirt but you do every time.đđ
In my home County of Yorkshire, the Yorkshire pudding is often served on it's own with gravy as a starter. Of course I always make extra in case someone wants another one with their main course.
They were served like this to fill you up, when meat was scarce and expensive, so you ate a smaller main course.
Colmans mustard works well with roast beef, so does horseradish sauce. Apple sauce with roast pork, and mint sauce with roast lamb or buttered and minted new potatoes.
...and bread sauce with chicken
as much as I've always appreciated the 'Canadian/British perspective on everything' vibe...
the NIN shirt is a whooole other level of appreciation đ
Came here to praise the NIN shirt myself, Trent approves!
As an avid Cider drinker from Somerset (where thatchers is from and the best cider in the world is made), While watching you pick up a can of Thatchers Rose, something that'd get you laughed out of most pubs I know and is sparingly considered as "drinkable". I find it very hard to resist the temptation to yell into my screen "how small are your hands?!?"
Our local Cider Bar (Devon) used to only sell half pints to Americans because they didn't seem to realise it wasn't just cloudy apple juice and were often found flat out on the pavement after 2 pints. đ Love a good Scrumpy!
I am also a butter dish girlie. We're heading into warm butter szn where the butter is nicely spreadable. Best time of the year.
When my now-ex moved to university 15 years ago we'd been out one Sunday to buy things for her toed to bake a cake - but we forgot to buy scales!!
Cup-based recipes online were actually very helpful.
The best part of a Sunday roast for me is
The company
Because it's always with someone that you love
P.s
Coleman's is nice with scotch eggs as well
A large proportion of British homes will have a utility room with the washing machine and dryer in there, I do, my utility room has storage cupboards a sink unit and a fridge freezer, I have a chest freezer in the garage, a dishwasher in the kitchen and an under the counter fridge in the kitchen, I also have around 30 mugs and the kettle gets boiled many times a day.
We also have a utility room for laundry and I also brew, bottle and store homemade beer and wines there.
I used to have the washer and dryer in the bathroom (my current home has a tiny bathroom so I can't do that anymore). It always seemed the most logical place to put it.
Bless you, I love how happy you seem to be here. I, for one am very happy to have you here! And hereâs hoping we have a half decent summer this yearđ
Little tip, when your washing load is finished put it through another spin cycle, it really makes a difference, especially towels.
That sir, is a top tip I do it to đ
Why, and where is this needed?
@@nickfeeee ...because it reduces the drying time...
â@@nickfeeee because it spins out more of the washing water. I do it all the time, and it makes the washing dry so much faster.
â@nickfeeee it's needed in the UK because most Brits don't tumble dry their laundry they hang it outside on a line or a rack.
Yorkshire pud, yum
Blood orange cider is absolute fire.
Is it made from blood oranges, or just flavoured with the juices? If made from them, it's not cider. The only ingredient that should be in cider is apple juice, and anything else is not cider.
@@user-yk1cf8qb7q Fairly certain it's sweet/dessert apple with orange added.
Might be wrong, but đ€·ââ
@@MareSerenitis That is heresy to a real cider drinker.
Your blogs and presentation make me smile from beginning to end. Youâre a natural presenter .
If you want to speed up your laundry drying, and it won't cost too much to run, point an electric fan at it! It will cut the drying time down by at least half.
Electric kettles, remember that they are much more efficient at heating up water than your cooker, so for meals like rice or pasta, heat the water up in the kettle first.
Loving your videos đđ» As a UK citizen, I find it really interesting to learn how different Canada is to the UK.
Perinaise sounds like that intimate area that new mothers know about đđđ
Most of my cooking and baking skills, such as they are, I learned from my grandma, who was from the interior of BC. She never used cups for measurement, though she was born in 1886. She weighed things. As for Yorkshires, during my six yrs at school in England ('58-'63), these were served from a big tray as a starter with gravy. Any meal which featured anything other than beef or veal, never had Yorkshires.
I think the popularity of Yorkshire pudding with other meat started with carvery pubs.
how much flour to use?
enough
how many eggs?
one if small amount of flour 2 large amount
how much milk?
enough to make a batter
British influence clearly here in South Africa as we also use kettles and have our washing machines in the kitchen. However Nandoâs is South African that expanded to the UK
And three point wall plugs.
Nandos is great. I've never had a bad meal there.
Have an amazing wonderful day you too.
Thanks for sharing â€â€
As a Canadian whoâs lived in England for almost 4 years now, I now know what a Yorkshire pudding tray is haha
I've lived here my whole life and never seen those. We just buy them pre made lol
@@Theganjaman88 homemade are the best! And those trays are definitely the perfect ones to use! I got mine at The Range
I thought it was for 'muffin tops ' aka Seinfeld
@@MagentaOtterTravels thanks for the reply. But I'm a single lad. I'm never making Yorkshires from scratch đ
@@Theganjaman88 I understand. I just live with one other person, but we love to have people over and make Yorkshires. They're always a hit đ... I don't mess with all the other things that are more time-consuming and complicated. Yorkshires are my priority to make from scratch lol
'He's a good lad' how very British of you
Your videos always brighten my day, Alana - thankyou!
Glad you like them! âșïž
I remember you talking about getting cups in an old video so I'm glad to see you came round to scales!
I know you enjoy, words, so I thought you will like the correct name of what you called, a clothes rack, for drying damp clothes after washing. In my childhood days, 80 years ago, in the north of England, these were called a, clothes maiden. After the clothes were washed, they were wrung out, by putting them through, a 'mangle', two wooden rollers, set one above the other.The wet clothes were fed, between the two wooden rollers which had a very small, separating gap, and a steel wheel, with a wooden handle was on the side, which was turned by hand, and the clothes would be squeezed between the two rollers until all the water was squeezed out. Then, the damp clothes were put on a clothes line, for drying, on a piece of rope, strung between two nails, in the back yard, outside, for hanging clothes on. đ
72 and in Birmingham, it was always a clothes horse here, now we are posh it's a clothes airer, lol..we had a set of pulleys too, see them now in posh houses where they hang dried herbs and stuff off them.. really wish I had a set now with the cost of energy bills.
Wow, learn something new every day! Thanks for sharing this comment for the rest of us :)
South Wales, but left in 1973 for Canada -it was a clothes horse!
â@suepoole8323 I still have mine above the bath. And you can still buy them on line. Never underestimate a good thing going out of date.
Don't forget that part of the washday ritual was replacing all the plastic buttons that the mangle had broken. Every mum had a tin full of assorted buttons snipped from old clothes which could be used to replace those damaged by the wringer.
You can't beat some English mustard on a hot roast beef and onion sandwich.
English mustard on a gammon and strong cheddar cob/sandwich beats it IMO. Although I don't really care for beef, so that's a factor.
One of my favourites is tongue and English mustard sandwiches. Both things which Americans don't really seem to eat.
@@sburton84 My mother liked tongue and headcheese (she grew up on a farm in the US Midwest). I think I was the only one of us 5 kids, besides my parents who liked liver and onions. Well, the onions not so much.
â@CherylVogler Tongue isn't so bad, but any sort of liver is definitely a no, no for me !
@@brianwhittington5086 I'm not keen on liver either. Not that I'm squeamish about it, but I just don't particularly like the taste. Which is why it's so strange to me that some people are weird about eating tongue, because it's genuinely delicious!
All these things we have in South Africa!
Sausage roll recipeâŠ.Cumberland sausages x 8 ( Tesco) ..skin them and mix with 1/4 red onion..teaspoon of fresh thyme..tbsp of fresh Parmesan and season with black pepper onlyâŠuse ready made Tesco puff pastry ..make long rolls cut into 2 bites big .. egg wash .. and bake ..180deg for 30-35 mins ..youâre welcome đđđŹđ§
The gravy if thatâs not good the whole roast is ruined
That is true đ
The way she says SAUSAGE rolls instead of sausage ROLLS.
You would be hard pushed to find a single household where I live that does not have a Yorkshire Pudding tray, but then I'm a Yorkshireman :)
YORKSHIRE PUDDING TRAYS.
I was born in East Yorkshire in the 1950s and raised there. We lived with my Grandparents who were also born and raised in East Yorkshire but in the 1880s.
Grandma never, ever used the type of trays that you have. Traditional Yorkshire Pudding is made in a large tray using the fat from the roast, not piddling little individual ones. The whole pudding is cut into slices.
We used to have some with Onion Gravy (made with the meat juices) to start with, some with the main course of the roast and vegetables and what remained we kids had cold as a dessert with something sweet like treacle, jam or (if we were lucky) ice cream.
BTW, "Countertops" are called "Worktops" over here. đ
Cup measurements are my mortal enemy.
Every time I see a cup measurement in a recipe I have the same spiral of questioning reality: âWhat do you mean a cup? There are different sized cups!â đ
As someone who lives in England part of the year and the US part of the year, I finally decided to only do British recipes in the UK and American recipes in the US. Between the measurements, the different ingredients, and cooking temperature/fan... I ruined way too many dishes trying to convert recipes!
Well, we actually have measuring cups that are made for that purpose. Thery usually come as a set - 1/4 cup, 1/3 cup, 1/2 cup, 2/3 cup, and 1 cup sizes. Sometimes there is an "extra" coffee scoop thrown in for good measure. đ
I tend to default to BBC recipes as they normally give weight quantities.
@@Phiyedough yes I use bbc good foods website as well
Thatcherâs blood orange love it, kopperberg mixed fruit. Wow.
Mustard also goes great with pork pie.
I have Pretty Hate Machine in my playlist currently. Great band. Also the Bullseye mug is epic đ đ
We have a set of measuring cups and we do occasionally use them. Good for measuring rice and doubling up for the added water. I do have an American wife but she also usually uses scales and metric fluid measurements instead of those complicated fluid ounces and stuff
From Canada and I have an electric kettle on the counter and every family member had one and some also had a stove top one but this was back in the 80s. I find very few people these days have them.
Iâve enjoyed your videos for many years and as an Englishman have chuckled at your antics. How ever I was more surprised that your a nin fan. Did I miss you as a industrial fan.
Looking Good love the vlog as always xxx
Being English, the kitchen always seemed the natural place for the washing machine, so when I went to live in Egypt for a few years I was very surprised that the bathroom was considered the normal place for the washing machine
Why on EARTH would I pay to watch that Thatchers cider-drinking test! đ€Łđđ
"Roundabouts? Fine! Calm down."
Loved your size comparison graphic for the Sports Direct mug!
Alannah your videos are dangerous, but I love them, I click on one and end up watching about 4 more then wonder where my morning went. Super funny, please dont stop x
8:38 - Washing machines in the kitchen are very much a British thing. In the rest of Europe, they tend to be somewhere else, such as a dedicated utility/laundry room, put in the same place as a downstairs toilet or in the bathroom, put in a corridor leading to the back yard/garden.
For instance, in Ireland, I think I've only lived in one house that had the washing machine in the kitchen. Everywhere else that hasn't been a flat has had the washing machine elsewhere.
"Nando's how British" Founded 1987; 37 years ago, Johannesburg, Gauteng, South Africa.
Top marks for your Yorkies. To get that amount of lift is a serious skill, well done you.
You're definitely becoming more and more British with that assortment of mugs. I'm devistated your Sports Direct mug is no more.
When I designed our kitchen I created a raised area at the back of the worktop that houses all the appliances viz. the air fryer, food processor, blender, pots of utensils, bean to cup coffee maker, toaster, and kettle The worktop is in front of that and it keeps the appliances and their leads out of the worktop area. We also have two wall hung water boilers than have never been fitted because there is no wall space over the sink to safely put one but when used previously they are super useful and beat a kettle. In winter time we have a kettle on our central heating cooker (range) that is simmering all the time, so that when a cuppa is required all you have to do is pour the water out and then top up the kettle and put it back on the cooker.
I grew up in Etobicoke, and we had roast beef, potatoes, and Yorkshire every Sunday...
Talking of Yorkshire puds, one of the nicest Sunday roast lunches I had was put inside a giant, plate size Yorkshire pud, something for you to get you're b/f to knock up for you, (god knows what you cook (the Y/Pud in though. :)
A 7 inch sandwich cake tin gives you the large Yorkshire Pudding.
Alanna, your food is like your scripts....... TY! đđ
Cup is a measurement of volume used for liquids ( we use millilitre or litres not cups as its more accurate ) scales measures weight which is more accurate
I love your humour, thanks Alanna. I have an electric kettle always on the side but hardly ever use it as I don't drink tea and I have a separate coffee maker. I find that water boils even quicker on induction hobs.
Loved the video, and I love your shirt even more.
Slightly sad that Alana's kettle is only boiled three times a day? We boil ours at least three times an hour.