Final comment on this excellent reaction. Please, if you do try Marmite, spread it very thinly on buttered toast. Literally the barest scraping. It is not meant to be slathered on like Nutella or peanut butter as most US reactors do. It has a very strong and pungeant flavour, so a little goes a long way. A small jar will last me for months.
Definitely a good tip for the first taste. Then you can build up to having lashings of it, completely covering the toast like a thick jam. Also amazing with cheese or beans (or both) on toast. 😁
I agree that the texture of offal, kidneys, liver and so on, is off-putting. But in haggis it is all minced up and combined with oatmeal and spices and it is very good.
@donalddb1 I look at it this way.,I love a good hotdog although I have no idea in the world what they put in those things. Therefore haggis is a much safer choice, and probably tastes very good. ☺
I can't get over that even after about 14 years of using youtube daily i only know this one guy that doesn't shout and screams for 20 minutes. This guy actually talks like a sane person. Tyler Rumple/Bucket could learn something here.. 😊
Absolutely!! Tyler needs to dial it down a few notches and stop over-acting. JJ is easy to listen to and I also enjoy his observations and humour (which is deliciously dark sometimes). I also like his whispered "confidences" 😅
@@nolajoy7759 tyler gives me crazy headaches within 3 minuttes with all that up and down whining. His constant.. Ive NEEEEVEEERRR heard about that to almost anything most people have kniwn sinc3 they where 8-10 years old. And the constant point that something doesnt exist in America. And its always things that exist just fine in the US. Foxes. Elk. Fish restaurants etc etc.. 😎
@@nolajoy7759 tberes also this guy that as he calls it.. Reacts to his british heritage.. Fir some reason, his notmal voice is like a drill Sargent going ape shit on people. I dont even know who can be around that.? And hes in a room with hardly anything in it it sounds like.. So it's like hes reporting in a war from a toilet... But at leadt he stays in the same area and doesnt go up and down like a stuka bomber all the time.. Iys just loud ad hell and that's easier to take than the klaxon we get from Tyler. I wish he'd gone his brothers way. Ryan dont do all that weird stuff..
As someone with a blood phobia, black pudding is one of the most delicious foods this country has brought the world, cooked perfectly you get a delicious herby taste with a crisp outer and soft inner, with no resemblance to blood at all. I highly recommend you try it without thinking too much of the idea of blood. It’s much more herbal in taste and smell
I can never get over people who will happily eat rare or even raw steak but come over all unnecessary at the thought of a blood pudding in which the blood is cooked.
There's no blood in red meat, the blood is drained out during butchering. The red liquid you get when defrosting red meat, for example, is myoglobin@@missharry5727
@@missharry5727 That's because there is no blood in a steak, the red liquid or juice that comes out is actually just water and Myoglobin which is a protein that binds to Oxygen and Iron.
I too am 'heamophobic' but CAN eat black pudding as long as it's served with the usual British traditional breakfast or mixed grill.I have to tell myself that it's just sausage & just have little bits of it mixed with everything else in my mouth!! It's actually surprisingly nice,but best not to think about it too much!!!
Many British foods have their origins in subsistence. Created in times of food shortages or poverty it is designed to make food go further and use as much as possible. This is why salt and vinegar are common. Centuries of salting food and pickling has probably adapted the palette. The blood in the pudding is commonly desiccated and the herbs are more noticeable. A common pudding was bread and butter pudding
Yeah, that's exactly it. A lot of these "traditional" meals have that "subsistence" angle to them. From centuries past, where folks had to make their meals go a long way. Haggis, for example, basically uses as much of the sheep as possible. Like, every last bit of it. Including the sheep's stomach lining used as a "bag" to hold everything else. It's very much a "don't waste anything" type of meal. Or black pudding - don't even waste the blood. And, yes, lots of salt and vinegar - not simply a seasoning, but also a preservative to make foods last longer. I think, though, that the biggest "culture shock" for an American is the amount of savoury / umami flavours there are. America always wants to sweeten things - use up that "high fructose corn syrup" that's subsidised by the truck load - and the Americas is where all the sugar plantations were (though, yeah, let's not go too deeply into that troubled history here). But the traditional British palate tends to go for those richer savoury and "umami" type of tastes. Which can be, even for a Brit, a more acquired taste - but when you discover the perfect savoury treat then, ooh, it's so rich and luxurious.
You have the most relaxing voice and obviously really learn from the videos you react to-such a relief to neither be shouted at nor informed of what something is before actually watching the info, truly a joy😊
Mushy peas are not “mushed up peas”, they are actually dried marrow fat peas, reconstituted with boiling water or stock and baking soda ( gas suppressant), cooked for an inordinately long time and then eaten with the dish of choice, or on their own with lashings of butter. Yum!
@@hardywatkins7737no exactly as Frank said- my Mother made them this way- what you describe as"mushed up peas" is basically tinned peas- no comparison!
@@SteveDonaldson-r5k I like a nice rustic pea and ham soup made with split peas and fatty bacon. Garden peas are very sweet but are ok for a pea and coriander or pea and mint soup.
@@CarolWoosey-ck2rg "cooked for an inordinately long time" - That means they go all mushy. I'm talking about any mushy peas whether tinned or home-made.
A meaty alternative to Marmite is Bovril - similar iconic bottle shape but it's made with beef extract alongside the yeast/salt flavour. Goes nice on toast (if you like that sort of thing) and richens up gravy/sauces nicely.
The trick with getting brandy to ignite on the pudding easily , is to warm the brandy gently in the ladle before pouring it on and lighting. It can be served with brandy butter (I'm not keen), brandy sauce, cream, custard, ice cream, creme fraiche or whatever takes your fancy.
The closest thing you have in the US to "HP" sauce is probably "A1" sauce. Which is also originally British. Mushy peas I believe originate in the North. I never saw or heard of them until I got posted to Lincoln in the mid seventies. Lincoln isn't really North though but I thought it was back then! You must give Hagis a try too and Black pudding, delicious!
No, actually there's a company over here called London pub and they do a steak and chop sauce witch is more like it, still a little runnier than HP or even daddys but although not perfect it tastes a lot more like brown sauce than A1 dose
I grew up in West Yorkshire where mushy peas are absolutely compulsory with takeaway fish and chips. The fish has to be haddock of course, and the frying medium beef dripping, not vegetable oil.
My mum used to work at Hammonds Sauce here in Shipley, West Yorkshire, England. They made London Pub Sauce and sent it to America. Mum retired in 1986 and shortly after Hammonds moved to larger premises at Apperley Bridge, on the outskirts of Bradford. As a Yorkshire woman, I love mushy peas but I'm afraid they give bad stomach ache so I can't eat them.
Brown sauce in a well kept secret by the French who buy gallons of the stuff and use it for cooking whilst turning up their noses at the "strange British sauce"- got to love the French.😀😀
I can vouch for all of those except jellied eels. Marmite spread thinly on toast - excellent. Haggis - superb. Black pudding - wouldn't be a proper full English without it. But anything with jelly (eels, pork pies etc.) can take a walk. And not a slow one, either.
This is a little known fact about HP sauce, they also manufacture A1 sauce in America. Which is basically a sweeter version of it, marketed to Americans. It’s even made in the UK and shipped to the US apparently.
Allsorts - I like aniseed but hate liquorice, so when I was a kid I'd eat the jelly ones with the blue / pink sprinkles, but with the liquorice ones, I'd pull them apart and eat the coloured parts (which are mostly just sugar paste - some with coconut) and leave the actual liquorice. Spam fritters were one of the few school dinners I actually looked forward to (and the only way I'd have spam). Marmite is awesome - you have to be very sparing with it, so it lasts forever. But you can also use it in cooking anywhere you'd use something like soy sauce or Worcestershire sauce, to give a bit more savouriness (meat dishes, sauces, pastas, etc). Just again, very carefully.
French Fries are different to chips. French fries are thin cut, Chips are thick cut. French fries are what you get at McDonald's. Chips are what you have with a steak, fish or chips egg and beans.
Black pudding & haggis are amazing. Luckily for me, I was introduced to them both as a child, not knowing what was in them. I don't know how I would feel now if somebody said - here, try blood or organs. However, as an adult, I will say, please try them as they are both delicious.
If you try Marmite a word to you, spread it very very very thinly to start with. Never eat it directly from a spoon unless you're a dedicated lover of it
@@JJLAReacts you're welcome. One other thing you might like to try. Pb and j, replace the j with Marmite. Again, very very thin. If your peanut butter is slightly sweet like the UKs version, the saltiness of the marmite offsets it nicely
My family was from England and jellied eels never came into our house. Poutine is chips with cheese curds and gravy on them. Christmas pudding has to have custard on it to be the best. The red meat that you eat does not have blood in it. It has juices
In Kenya they make a sausage with the stomach of the goat and they fill it with the internal organs of the animal and blood then they cook it on the Bbq till it is cooked, it is delicious. Here in Italy is is illegal to use animal blood now, we did have a black pudding with blood but now it is made with chocolate.
We can't even agree on the names of the food we don't agree on sometimes. Those bits of batter are either called scraps or bits, or something else entirely lol.
@@AholeAtheistor a cob? Or a barm? Or a softie? Or a bara? Or a stottie? Lots of names across the country for the same thing! (Although some might argue there are minor differences)
I think, I'd love christmas pudding, cause I don't mind dried fruit in cakes, and I think I'd like black pudding as well, because I think it's the equivalent to what we in Denmark call Blodpølse/blood susage(maybe ours are more sweet), that we mostly eat at christmas time cause it along with the blood and grains has raisins and brown sugar in it and cinnamon, cardemomme, clove etc that are some of the spices used in many christmas bakings.
Yeah I think most people are put off by the thought than the taste. As you say, it's a nice flavour. I think Haggis is the same, the flavour is good but people think too much about what it is.
salt and sauce is an Edinburgh thing. you dont get offered it anywhere else in my experience. im not a fan but in Edinburgh you seem to get it even if you say no
Deep fried. It was often available in UK chip shops as a starter the potato fritter, a slice of potato about 1/2 inch thick, coated in batter and deep fried. As a “dessert” deep fried banana and deep-fried pineapple rings all coated in batter. Deep fried Mars Bar and deep-fried pizza tends to be a Scottish thing, but I did see one in a Cardiff Chippie.UK chips are virtually impossible to get in the US, malt vinegar is also impossible to find, even in McDonalds, steak chips in a restaurant get close. Frites in Belgium and the Netherlands are double fried and as normal come with mayo and ready salted.
If I have a cooked breakfastt, I use a brand called DADDIES SAUCE ,a brown sauce on sausages ,bacon,fried eggs and maybe mushrooms. Jellied eels are a cockney delicacy.mushy peas go well with fish and chips and sliced bread.we have regional favourites.
Everywhere I have ever lived except Edinburgh, the default seasoning for fish and chips is salt and vinegar. The exception was Edinburgh where it was salt and (brown) sauce. I was brought up in North East England and I never saw gravy being put on chips.
East midlands here and the people around here have chips, cheese and gravy, although they also dip their mcdonalds fries in a mcflurry! I'm not sure where this madness began!
Hi, HP Sauce is A1 Sauce, not sure if you altered it when it was imported, don't think so (note even the same bottle) . Jellied Eels, the jelly is from cooking the Eels. Re Christmas Pudding, It is very similar to Christmas Cake, same level of Dried Fruits (Currents, Raisins, Candied Peel) similar to you Fruit Cake, but generally has alcohol (brandy, rum, whisky or whiskey: generally a dark spirit, not vodka or gin, it is possible to substitute cold tea for the spirit) feed to it while it matures (normally at least 6 months can be 1 year and in some cases 2 or even 3 years. This is also done with Christmas Cake, I don't think your Fruit Cake is treated this way, which may account for its lack of popularity.
when you asked "thats haggis?" they cut to a black pudding. theres nothing organy about a good haggis. the cheaper stuff can taste a bit too much like liver. McSweens do an excellent vegetarian haggis if you want the experience without the meat .
There should've been the inclusion of a Welsh delicacy - *Laver bread* - not actually a bread but a seaweed,boiled for seven hours and then fried with bacon fat and served with a fry up . Del- ic- ious ! 😋
People should try whelks, scampi, cockles and shrimps, they were eaten with vinegar, salt and pepper and salad. There used to be stalls outside pubs selling them. Everyone used to have them every Sunday for tea.
Haggis is nice, peppery - can be quite dry so you need whisky sauce with it. Black pudding is amazing - no metallic taste - but you need a good one, fried so the outside is crispy and the inside is lovely and soft 🥰. Marmite is love it or hate it …. Its VERY salty - i mean think the saltiset thing you can think of - salt and then dial it up 100 times 🤣 if you try it proceed with extreme caution 🤣🤣 oh very very thinly spread ( ie a really thin smear) on fresh buttered toast - Good Luck
The bits of batter left overs at the Chippy , are known as 'gribbles' in Exmouth, Devon, UK And for me I like salad cream with chips and plenty of vinegar
I'm South African and we of British descent were raised with English cuisine. Worcestershire is pronounced "wooster" and it has a unique taste thanks to it having molasses, tamarind and anchovies among its ingredients. I hate jelly, or as you Americans call it: "jello". I can't eat the sweet stuff, but the salty aspic is a real treat. The "liddle skin hairs" inside the stomach are called "villi". We often ate tripe (cow stomach) and onions as kids and liver, heart, kidneys and tongue were welcome dishes on the table. My wife and I eat them regularly to this day.
Black Pudding is AMAZING. I was lucky enough to grow up very close to one of the sources of it, in Bury, Lancashire. The famous market stall there, producing and steaming it daily - it was a real treat as a kid after being dragged around the market by my mother - with a judicial amount of mustard - just heavenly. The stuff you get in supermarkets, or a hotel breakfast just isn't quite the same, but still delicious, and an absolute must for me on a full English breakfast.
The mistake folk make with marmite is using too much, it's a very strong flavour/taste, so you use a miniscule amount on toast, it's similar, but even stronger than caviar.
yorkshireman here, absolutely love mushy peas. a lot of places underseason them for my taste, so a bit of salt and pepper can really help bring out the flavour. i work in a cafe where we make it ourselves, and make a pea and ham soup from similar ingredients and methods. hearty, filling stuff. with chips/fries, we yorkshiremen love gravy or curry sauce on there too - personally, cheese and gravy is my favourite. sacrilegious perhaps, but definitely delicious. curry sauce can often be chinese style curry too, it's great! black pudding is also delicious, i used to have it on a breakfast sandwich with fried eggs and ketchup. it tastes sausagey to me, with a herby kick - definitely doesn't taste like blood! i agree with the other commenters, use marmite very sparingly! i'm vegan and often eat it with peanut butter to help get those vitamins in more easily 😆 lovely reaction again JJLA, keep coming back to you. appreciate how open and curious you are without judgement 👍
Not all black pudding and haggis recipes are the same, I would recommend Stornaway black pudding and MacSween’s haggis when you come to Scotland. We have lots of other unique foods that are only readily available in Scotland.
The clue is in the name for mayonnaise - Mayonne is in France. Brown sauce is similar to America's A-1 sauce. Deep frying sweet food is a Scottish thing, and sounds very much like your deep fried Snickers bars. Salt and vinegar is the perfect topping for chips. Christmas pudding developed from figgy pudding. It's like a thick, very moist fruit cake with alcohol (no suet!), eaten hot with cream or custard. Black pudding tastes a lot better than it looks - imagine a spicy meatloaf mixed with salami. There are varieties of it across Europe (like blutwurst). And Marmite can be used as an ingredient in gravies or sauces, but it's a very distinctive taste when spread VERY THINLY on toast or cheese slices.
Haggis is lovely. It has a hearty and mildly spiced peppery oaty taste, it doesnt have any offputting texture because it's ground so finely and it melts in your mouth immediately. Many people are scared of it because of what it's cooked in, but you don't actually eat the casing. The classic way to eat it is with mashed potato (tatties) and turnip (neeps) with a smooth, creamy and peppery whisky sauce. It's really versatile though. You can have it deep fried in batter, you can have it as a pizza topping, there's even a chinese restaurant in Edinburgh which serves haggis wontons. You have to try it in Scotland though. Any "haggis" sold in America isn't the real deal becauase sheep lung is banned for consumption in the US.
jellied eel's, you have white pepper and vinegar, I sold alot of this stuff, when i was in London, i was a manager of a fish market, pound for pund, its one of the most expensive fish in the UK
I love battered fish. My Mom made spam friiters in 1950s, only edible if eaten with plenty of either tomatoe or brown sauce. Frying should be done in a mixture of pork and beef fat.
The best chips for me will always be home made. They should be deep fried (in batches if required) at medium temperature to cook the potato but then removed and drained. When they are are all cooked the heat must be turned right up and then the chips put back in to crisp and brown them (not dark, just some colour). They can be served with a meal with gravy, it's really tasty, but I'm not a stickler for it, salt and malt vinegar and mayonnaise (got that from time in Amsterdam) is fine as well. It seems a lot of Americans and others don't understand the vinegar part at all, there is nothing that sets chips off like malt vinegar, it cuts through any blandness and oil and just puts your nose on full alert! I like a moderate amount of tomato ketchup but not with chips! Cheesy chips are a popular item especially in pubs, just grate some decent cheddar onto hot chips so it partially melts.
Brown sauce is a recipe which has it's origins in India (Tamarind and spices) and incarnated in England in Nottingham. Nottingham is also famous for mushy peas with mint sauce at the oldest fair in England (700 yrs old in 1284) called Goose fair.
Being from and living in Southern England I love Haggis and Black pudding . I will get a Haggis for Burns night . The first time I ever saw Mayo served with chips was over 30 years ago while on holiday in Holland and from then on I always have mayo with my chips aswell as salt and vinegar . When I was a kid in the 70s early 80s I used to like Spam fritters from a chippy .
Good black pudding is devine. My favourite chip shop offering is a smoked sausage supper with curry sauce so the regional thing is subjective since I'm Scottish lol My favourite way to serve haggis, and to get people used to it, is spreading a layer of haggis onto minute steak, rolling it up and roasting it till the meat is mid done (a beef olive variety) and serve with a whisky cream sauce and vegetables of your choice.
Black pudding actually has a salty flavour. I love marmite but it has a bitterness to it especially if you add too much. Hot toast with butter and a thin layer of marmite is the way to do it- so delicious and salty. Hot Christmas pudding with brandy cream is amazing.
The Marmite love or hate it thing is mostly excellent marketing. Not saying there aren't people on those sides of the spectrum, but the majority of people are just OK with it, buy it then let it languish in the back of the kitchen cupboard dragging it out once in a while when they don't want something sweet on their toast but want something more than butter. Which is really the genius of the marketing campaign, because, knowing that they're never going to win over people who hate it, it suggests if you just like it you must love it - so buy and eat more. From what I understand from those who've tried both, brown sauce is not dissimilar from A1 steak sauce, so that should give you some idea of what it's like. Black pudding tastes like a peppery sausage, I've never identified any blood 'taste' in it. It's also eaten in various places round Europe and a few other places round the world, so it's not specifically a British food.
Fun food fact. In Scotland you can get a deep fried pizza. Its folded in half, dunked in batter and deep fried. Another fun fact, Scotland has the highest rate of coronary heart disease in Europe.
As a Kiwi I can say we have kept a lot of the cultural artifacts from our ancestors in Britain, for instance some do vinegar on fish'n;'chips, but we don't really do curry sauce, or mushy peas. One thing I was surprised by, that I'm a fan of and thought it came from my Dutch ancestry is mayo with chips, I didn't know that it was popular in the south of England. But we also do savoury meat pies, marmite and licorice allsorts, and we do have HP sauce too. I was surprised the video didn't have tripe in there though, which along with haggis, jellied eel and black pudding, aren't much of a thing here in Aotearoa(New Zealand).
@@101steel4 Yeah, I saw someone in another comment say that it's not really a thing there. What a goddamn travesty. TBH, they don't need it in the chippy anyway, we take the parcel home and put the sauce we have at home on it. Buying T sauce or Tartare from the chippy is expensive and only something you do when you're taking it down to the beach or something.
If you came to Birmingham in the UK not Alabama, we have other deep fried delicacies like battered scallops which are thick slices of potato which are deep fried in batter. We also have what we call orange chips which are battered chips...delish. Chips with mayonnaise is a European thing and are very popular in France and The Netherlands, personally I am not so keen.
The only thing on your list that I would run away from screaming is jellied eels - but they are thankfully not readily available and you would certainly have to search them out. Haggis is actually quite nice and can be quite spicy - though a tot of whisky would certainly help! Christmas pudding is a very rich, dried fruit hot steamed pudding which can feel rather 'wodgy' in the mouth, especially after a huge Christmas Dinner. We rarely have either the room or the inclination and so have a several year old 'ceremonial' pudding in the cupboard! I think what you eat WITH these foods is crucial - mushy peas on their own would be grim, but with fish & chips, salt vinegar and tartare sauce - yum! Love your reactions - as another person has mentioned nice observations and no shouting - thanks 😃
Black pudding and haggis predominantly taste of pepper. Both can be hit and miss depending on the seasoning, coarseness and fat level. A good one will be coarse quite peppery and have enough fat to make it taste nice without affecting structural integrity ( not as important in haggis, but black pudding when cooked should have a crisp outter layer and not crumble apart IMO)
Haggis has the same consistancy of a pretty coarse meat loaf ... black pudding is awesome, not a metallic or blood taste , needs to be tried to be understood .... a slice, fried in a roll or bun with a fried egg on top ... food of the gods
A well made Christmas pudding is good. As well as the sixpence other things were added to the pudding each 'trinket' has a different meaning eg the thimble was for the 'old maid'.
I don't know where they get their information from, but I've lived in Scotland all my life and don't know many that just takes salt and vinegar on their fish and chips, and Scotland is very divided geographically on what sauce is used, In the East it's mostly tomato sauce in the west it's mostly brown sauce
I don't know why he said they kept it traditional in Scotland with salt and vinegar on their chippy chips because they dont. I always had to specifically ask for it and they would repeat it back to me in shock VINEGARRR? ? lol their go to is salt and brown sauce which had me repeating BROWN SAUCE??? He also said here in Wales curry sauce is the natural topping. As if we don't use salt and vinegar, which we so, it's the seasoning. Curry, gravy, cheese are available in all chip shops in the UK as far as I know. I love curry sauce but also gravy and cheese together on chips too. Frigging lush.
Depends which bit of Scotland you are in. There's a famous rivalry between Glasgow (salt and vinegar) and Edinburgh (salt and sauce) but "sauce" (which is like a mix of brown sauce and vinegar) is definitely associated with Edinburgh rather than anywhere else in Scotland.
there used to be a chippy in Edinburgh (the Ocean i think, top of Leith Walk) that would famously deep fry anything for you. one night someone dumped a human head on the counter and asked them to deep fry it. they dug it up somewhere if memory serves. good times
I think you might be thinking of the time a woman found a partly mummified head in a bag near The Ocean? It was back in around 2008 but she found it and called the police. If there is another incident or finding a mummified head but someone asked them to deep fry it, that's mad but sounds like an urban legend based on that story imo!
I love Christmas 🎄 pudding 🍮 , especially when people set it on fire 🔥 with brandy 🥃 . It’s such a sentimental and sensational thing to see when it gets brought out to the table on fire 🔥 .
Mine failed to light again this year, my only Christmas failure. People told me it was because I failed to warm up the brandy in a pan. I did so this year: still no luck. The matches just went out or singed my fingers. Now people are telling me I must have had the brandy for too long.
Worth watching best marmite ads here on UA-cam for a laugh! (also worth watching top 15 Irn Bru adverts - they would never be shown on American TV but are just as hilarious!!)
Brown sauce is an absolute must with Breakfasts. There is no Tomato sauce, brown sauce divide like this guy says. Brown sauce is a must with breakfasts and bacon. Ketchup with chips and hotdogs et al. I personally love marmite. On toast, you have marmite or peanut butter. Both the best.
Final comment on this excellent reaction. Please, if you do try Marmite, spread it very thinly on buttered toast. Literally the barest scraping. It is not meant to be slathered on like Nutella or peanut butter as most US reactors do. It has a very strong and pungeant flavour, so a little goes a long way. A small jar will last me for months.
Treat it like salt or mustard.
Likewise with Gentleman's Relish (concentrated anchovy paste): just enough to cover the tip of the knife will do for a whole slice of toast.
Definitely a good tip for the first taste. Then you can build up to having lashings of it, completely covering the toast like a thick jam. Also amazing with cheese or beans (or both) on toast. 😁
Same applies to Vegemite 😊 🇦🇺
I saw an American reactor try it on dry toast and wondering why it was hard to spread..I was yelling at the screen...Butter! Butter! 😂
I agree that the texture of offal, kidneys, liver and so on, is off-putting. But in haggis it is all minced up and combined with oatmeal and spices and it is very good.
@donalddb1 I look at it this way.,I love a good hotdog although I have no idea in the world what they put in those things. Therefore haggis is a much safer choice, and probably tastes very good. ☺
I can't get over that even after about 14 years of using youtube daily i only know this one guy that doesn't shout and screams for 20 minutes. This guy actually talks like a sane person. Tyler Rumple/Bucket could learn something here.. 😊
Absolutely!! Tyler needs to dial it down a few notches and stop over-acting. JJ is easy to listen to and I also enjoy his observations and humour (which is deliciously dark sometimes). I also like his whispered "confidences" 😅
@@nolajoy7759 tyler gives me crazy headaches within 3 minuttes with all that up and down whining. His constant.. Ive NEEEEVEEERRR heard about that to almost anything most people have kniwn sinc3 they where 8-10 years old. And the constant point that something doesnt exist in America. And its always things that exist just fine in the US. Foxes. Elk. Fish restaurants etc etc.. 😎
@@nolajoy7759 tberes also this guy that as he calls it.. Reacts to his british heritage..
Fir some reason, his notmal voice is like a drill Sargent going ape shit on people. I dont even know who can be around that.?
And hes in a room with hardly anything in it it sounds like.. So it's like hes reporting in a war from a toilet... But at leadt he stays in the same area and doesnt go up and down like a stuka bomber all the time.. Iys just loud ad hell and that's easier to take than the klaxon we get from Tyler. I wish he'd gone his brothers way. Ryan dont do all that weird stuff..
He sounds like an American Bob Harris.
Unoffensive, funny and relaxing.
Lots of you tubers seem to think we're deaf.
I agree. In fact, I don't think he is really American because he talks so quietly and calm. He should do recordings to help you get to sleep 😅
As someone with a blood phobia, black pudding is one of the most delicious foods this country has brought the world, cooked perfectly you get a delicious herby taste with a crisp outer and soft inner, with no resemblance to blood at all. I highly recommend you try it without thinking too much of the idea of blood. It’s much more herbal in taste and smell
I can never get over people who will happily eat rare or even raw steak but come over all unnecessary at the thought of a blood pudding in which the blood is cooked.
There's no blood in red meat, the blood is drained out during butchering. The red liquid you get when defrosting red meat, for example, is myoglobin@@missharry5727
@@missharry5727 That's because there is no blood in a steak, the red liquid or juice that comes out is actually just water and Myoglobin which is a protein that binds to Oxygen and Iron.
I too am 'heamophobic' but CAN eat black pudding as long as it's served with the usual British traditional breakfast or mixed grill.I have to tell myself that it's just sausage & just have little bits of it mixed with everything else in my mouth!! It's actually surprisingly nice,but best not to think about it too much!!!
Many British foods have their origins in subsistence. Created in times of food shortages or poverty it is designed to make food go further and use as much as possible. This is why salt and vinegar are common. Centuries of salting food and pickling has probably adapted the palette. The blood in the pudding is commonly desiccated and the herbs are more noticeable. A common pudding was bread and butter pudding
Made well, bread and butter pudding is first rate, but can be easily ruined by incompetence.
Yeah, that's exactly it.
A lot of these "traditional" meals have that "subsistence" angle to them. From centuries past, where folks had to make their meals go a long way.
Haggis, for example, basically uses as much of the sheep as possible. Like, every last bit of it. Including the sheep's stomach lining used as a "bag" to hold everything else. It's very much a "don't waste anything" type of meal.
Or black pudding - don't even waste the blood.
And, yes, lots of salt and vinegar - not simply a seasoning, but also a preservative to make foods last longer.
I think, though, that the biggest "culture shock" for an American is the amount of savoury / umami flavours there are. America always wants to sweeten things - use up that "high fructose corn syrup" that's subsidised by the truck load - and the Americas is where all the sugar plantations were (though, yeah, let's not go too deeply into that troubled history here).
But the traditional British palate tends to go for those richer savoury and "umami" type of tastes. Which can be, even for a Brit, a more acquired taste - but when you discover the perfect savoury treat then, ooh, it's so rich and luxurious.
You have the most relaxing voice and obviously really learn from the videos you react to-such a relief to neither be shouted at nor informed of what something is before actually watching the info, truly a joy😊
Mushy peas are not “mushed up peas”, they are actually dried marrow fat peas, reconstituted with boiling water or stock and baking soda ( gas suppressant), cooked for an inordinately long time and then eaten with the dish of choice, or on their own with lashings of butter. Yum!
So, mushed up peas then essentially.
I'm a huge fan of pease pudding which is yellow split peas creamed. It's a subtle savoury flavour (nothing like green peas).
@@hardywatkins7737no exactly as Frank said- my Mother made them this way- what you describe as"mushed up peas" is basically tinned peas- no comparison!
@@SteveDonaldson-r5k I like a nice rustic pea and ham soup made with split peas and fatty bacon.
Garden peas are very sweet but are ok for a pea and coriander or pea and mint soup.
@@CarolWoosey-ck2rg "cooked for an inordinately long time" - That means they go all mushy. I'm talking about any mushy peas whether tinned or home-made.
A meaty alternative to Marmite is Bovril - similar iconic bottle shape but it's made with beef extract alongside the yeast/salt flavour. Goes nice on toast (if you like that sort of thing) and richens up gravy/sauces nicely.
Beef extract.
@@hardywatkins7737 corrected it - auto complete changed it to beer.
Love Bovril on toast- prefer it to marmite
@@CarolWoosey-ck2rg Yeah i like bovril but don't have it very often.
Nice as a hot drink.. my parents used to add milk(uck) to theirs, like a cup of tea
The trick with getting brandy to ignite on the pudding easily , is to warm the brandy gently in the ladle before pouring it on and lighting. It can be served with brandy butter (I'm not keen), brandy sauce, cream, custard, ice cream, creme fraiche or whatever takes your fancy.
The closest thing you have in the US to "HP" sauce is probably "A1" sauce. Which is also originally British.
Mushy peas I believe originate in the North. I never saw or heard of them until I got posted to Lincoln in the mid seventies. Lincoln isn't really North though but I thought it was back then!
You must give Hagis a try too and Black pudding, delicious!
Yeah, as a Kiwi, I've heard A1 is just HP rebranded.
No, actually there's a company over here called London pub and they do a steak and chop sauce witch is more like it, still a little runnier than HP or even daddys but although not perfect it tastes a lot more like brown sauce than A1 dose
I grew up in West Yorkshire where mushy peas are absolutely compulsory with takeaway fish and chips. The fish has to be haddock of course, and the frying medium beef dripping, not vegetable oil.
My mum used to work at Hammonds Sauce here in Shipley, West Yorkshire, England. They made London Pub Sauce and sent it to America. Mum retired in 1986 and shortly after Hammonds moved to larger premises at Apperley Bridge, on the outskirts of Bradford. As a Yorkshire woman, I love mushy peas but I'm afraid they give bad stomach ache so I can't eat them.
@@AnneDowson-vp8lg sadly A1 doesn't taste anything like HP sauce
Been watching your videos for a long time just cause I really like you. Wishing you much success. Here’s a hug 🤗
Grew up on Marmite. Fortunately available in South Africa. Should be used very sparingly on buttered brown toast.
Brown sauce in a well kept secret by the French who buy gallons of the stuff and use it for cooking whilst turning up their noses at the "strange British sauce"- got to love the French.😀😀
I can vouch for all of those except jellied eels.
Marmite spread thinly on toast - excellent.
Haggis - superb.
Black pudding - wouldn't be a proper full English without it.
But anything with jelly (eels, pork pies etc.) can take a walk. And not a slow one, either.
I can vouch for jellied eels. They're rancid shit. Cold, very fishy, with a rock hard lump of bone in it.
You can have mine then! @@stevemcmosh4271
This is a little known fact about HP sauce, they also manufacture A1 sauce in America. Which is basically a sweeter version of it, marketed to Americans. It’s even made in the UK and shipped to the US apparently.
Allsorts - I like aniseed but hate liquorice, so when I was a kid I'd eat the jelly ones with the blue / pink sprinkles, but with the liquorice ones, I'd pull them apart and eat the coloured parts (which are mostly just sugar paste - some with coconut) and leave the actual liquorice.
Spam fritters were one of the few school dinners I actually looked forward to (and the only way I'd have spam).
Marmite is awesome - you have to be very sparing with it, so it lasts forever. But you can also use it in cooking anywhere you'd use something like soy sauce or Worcestershire sauce, to give a bit more savouriness (meat dishes, sauces, pastas, etc). Just again, very carefully.
Happy 2024, your channel is great
very few people outside london eat jellied eels
Very few people *inside* London eat jellied eels.
@@Ibis117That was what I was about to type word for word 😅
Re Chips. In Edinburgh we have a combination of Brown Sauce and Malt Vinegar called chippy sauce and it is the best thing to put on chips.
I live in Wales now and I miss chippy sauce! Still my fave topping for chips.
@@juliedawson8027 I feel your pain. I lived down in Wales for 12 years. The chippys are poor compared to up here.
French Fries are different to chips. French fries are thin cut, Chips are thick cut. French fries are what you get at McDonald's. Chips are what you have with a steak, fish or chips egg and beans.
We have blood pudding in France which we eat with heated apple sauce.
Boudin noir - delicious.
Haggis is one of the best things, it’s spicy peppery taste, love it.
Black pudding & haggis are amazing. Luckily for me, I was introduced to them both as a child, not knowing what was in them. I don't know how I would feel now if somebody said - here, try blood or organs. However, as an adult, I will say, please try them as they are both delicious.
There's also a marmite peanut butter spread I love em both.
Marmite got me is amazing. I love it with butter on toast
White bread, real butter 😉
If you try Marmite a word to you, spread it very very very thinly to start with. Never eat it directly from a spoon unless you're a dedicated lover of it
Excellent strategy, thanks!
@@JJLAReacts you're welcome. One other thing you might like to try. Pb and j, replace the j with Marmite. Again, very very thin. If your peanut butter is slightly sweet like the UKs version, the saltiness of the marmite offsets it nicely
My family was from England and jellied eels never came into our house. Poutine is chips with cheese curds and gravy on them. Christmas pudding has to have custard on it to be the best. The red meat that you eat does not have blood in it. It has juices
In Kenya they make a sausage with the stomach of the goat and they fill it with the internal organs of the animal and blood then they cook it on the Bbq till it is cooked, it is delicious. Here in Italy is is illegal to use animal blood now, we did have a black pudding with blood but now it is made with chocolate.
We can't even agree on the names of the food we don't agree on sometimes. Those bits of batter are either called scraps or bits, or something else entirely lol.
Yeah, is a bread roll a bun or a bap or a roll to you? Probably depends on which part of Britain you're from.
@@AholeAtheistor a cob? Or a barm? Or a softie? Or a bara? Or a stottie?
Lots of names across the country for the same thing! (Although some might argue there are minor differences)
You can also have it as a hot drink in winter when its very cold😋
I think, I'd love christmas pudding, cause I don't mind dried fruit in cakes, and I think I'd like black pudding as well, because I think it's the equivalent to what we in Denmark call Blodpølse/blood susage(maybe ours are more sweet), that we mostly eat at christmas time cause it along with the blood and grains has raisins and brown sugar in it and cinnamon, cardemomme, clove etc that are some of the spices used in many christmas bakings.
Black pudding to me just tastes like a herby sausage it's nice
Yeah I think most people are put off by the thought than the taste. As you say, it's a nice flavour. I think Haggis is the same, the flavour is good but people think too much about what it is.
In Scotland its usually salt and sauce. The sauce being usually made at the chip shop and a variety of the aforementioned brown sauce.
salt and sauce is an Edinburgh thing. you dont get offered it anywhere else in my experience. im not a fan but in Edinburgh you seem to get it even if you say no
Deep fried. It was often available in UK chip shops as a starter the potato fritter, a slice of potato about 1/2 inch thick, coated in batter and deep fried. As a “dessert” deep fried banana and deep-fried pineapple rings all coated in batter. Deep fried Mars Bar and deep-fried pizza tends to be a Scottish thing, but I did see one in a Cardiff Chippie.UK chips are virtually impossible to get in the US, malt vinegar is also impossible to find, even in McDonalds, steak chips in a restaurant get close.
Frites in Belgium and the Netherlands are double fried and as normal come with mayo and ready salted.
If I have a cooked breakfastt, I use a brand called DADDIES SAUCE ,a brown sauce on sausages ,bacon,fried eggs and maybe mushrooms. Jellied eels are a cockney delicacy.mushy peas go well with fish and chips and sliced bread.we have regional favourites.
I'm in the south, and I like my chips with a pea fritter and a LOT of salt and vinegar:D
Everywhere I have ever lived except Edinburgh, the default seasoning for fish and chips is salt and vinegar. The exception was Edinburgh where it was salt and (brown) sauce. I was brought up in North East England and I never saw gravy being put on chips.
East midlands here and the people around here have chips, cheese and gravy, although they also dip their mcdonalds fries in a mcflurry! I'm not sure where this madness began!
Hi,
HP Sauce is A1 Sauce, not sure if you altered it when it was imported, don't think so (note even the same bottle) .
Jellied Eels, the jelly is from cooking the Eels.
Re Christmas Pudding, It is very similar to Christmas Cake, same level of Dried Fruits (Currents, Raisins, Candied Peel) similar to you Fruit Cake, but generally has alcohol (brandy, rum, whisky or whiskey: generally a dark spirit, not vodka or gin, it is possible to substitute cold tea for the spirit) feed to it while it matures (normally at least 6 months can be 1 year and in some cases 2 or even 3 years. This is also done with Christmas Cake, I don't think your Fruit Cake is treated this way, which may account for its lack of popularity.
when you asked "thats haggis?" they cut to a black pudding. theres nothing organy about a good haggis. the cheaper stuff can taste a bit too much like liver.
McSweens do an excellent vegetarian haggis if you want the experience without the meat .
There should've been the inclusion of a Welsh delicacy - *Laver bread* - not actually a bread but a seaweed,boiled for seven hours and then fried with bacon fat and served with a fry up .
Del- ic- ious ! 😋
As a Welsh Native,I am a little embarrassed to admit I have never tried it,but you are right about it should be on the list!👍
It's far too specific that why it's not on here, I would guess the majority of people outside of Wales haven't heard of it.
@@QueeferSutherland1 Most of the people of _Wales_ haven't tasted it - their loss !🙂
@@cymro6537 I would definitely try it.
@@QueeferSutherland1 It puts hairs on your chest 👍🙂
People should try whelks, scampi, cockles and shrimps, they were eaten with vinegar, salt and pepper and salad. There used to be stalls outside pubs selling them.
Everyone used to have them every Sunday for tea.
Haggis is nice, peppery - can be quite dry so you need whisky sauce with it. Black pudding is amazing - no metallic taste - but you need a good one, fried so the outside is crispy and the inside is lovely and soft 🥰. Marmite is love it or hate it …. Its VERY salty - i mean think the saltiset thing you can think of - salt and then dial it up 100 times 🤣 if you try it proceed with extreme caution 🤣🤣 oh very very thinly spread ( ie a really thin smear) on fresh buttered toast - Good Luck
Stornoway black pudding for the win. Dry haggis is just badly cooked.
Haggis is a banned food in the USA.
@@denisemeredith2436 🤣 land of the free 🤣
@@denisemeredith2436 Yes, but I've read that it's smuggled across from Canada to celebrate Burns' Night.
The bits of batter left overs at the Chippy , are known as 'gribbles' in Exmouth, Devon, UK
And for me I like salad cream with chips and plenty of vinegar
Done it all apart for cold jellied eels. You have to draw a line somewhere. My favourite is still fish and chips with salt and vinegar
Marmite on toast with a cup of tea and don't forget to butter the toast first.
I'm South African and we of British descent were raised with English cuisine.
Worcestershire is pronounced "wooster" and it has a unique taste thanks to it having molasses, tamarind and anchovies among its ingredients.
I hate jelly, or as you Americans call it: "jello". I can't eat the sweet stuff, but the salty aspic is a real treat.
The "liddle skin hairs" inside the stomach are called "villi". We often ate tripe (cow stomach) and onions as kids and liver, heart, kidneys and tongue were welcome dishes on the table. My wife and I eat them regularly to this day.
Black pudding and haggis are lovely and you've definitely got to try them.
Looks like walmart sells licorice allsorts your side of the pond. I Love em!
I confess, spam fritters were top of my list at school dinner in the 70's...
Black Pudding is AMAZING. I was lucky enough to grow up very close to one of the sources of it, in Bury, Lancashire. The famous market stall there, producing and steaming it daily - it was a real treat as a kid after being dragged around the market by my mother - with a judicial amount of mustard - just heavenly. The stuff you get in supermarkets, or a hotel breakfast just isn't quite the same, but still delicious, and an absolute must for me on a full English breakfast.
The mistake folk make with marmite is using too much, it's a very strong flavour/taste, so you use a miniscule amount on toast, it's similar, but even stronger than caviar.
yorkshireman here, absolutely love mushy peas. a lot of places underseason them for my taste, so a bit of salt and pepper can really help bring out the flavour. i work in a cafe where we make it ourselves, and make a pea and ham soup from similar ingredients and methods. hearty, filling stuff.
with chips/fries, we yorkshiremen love gravy or curry sauce on there too - personally, cheese and gravy is my favourite. sacrilegious perhaps, but definitely delicious. curry sauce can often be chinese style curry too, it's great!
black pudding is also delicious, i used to have it on a breakfast sandwich with fried eggs and ketchup. it tastes sausagey to me, with a herby kick - definitely doesn't taste like blood!
i agree with the other commenters, use marmite very sparingly! i'm vegan and often eat it with peanut butter to help get those vitamins in more easily 😆
lovely reaction again JJLA, keep coming back to you. appreciate how open and curious you are without judgement 👍
When you try brown sauce, try it with bangers and mash! A little goes a long way and on sausages it's yummy yum.
Not all black pudding and haggis recipes are the same, I would recommend Stornaway black pudding and MacSween’s haggis when you come to Scotland. We have lots of other unique foods that are only readily available in Scotland.
As an English person, I cannot tell you how delicious haggis is. Absolutely scrummy
Black pudding also delicious!
The clue is in the name for mayonnaise - Mayonne is in France. Brown sauce is similar to America's A-1 sauce. Deep frying sweet food is a Scottish thing, and sounds very much like your deep fried Snickers bars. Salt and vinegar is the perfect topping for chips. Christmas pudding developed from figgy pudding. It's like a thick, very moist fruit cake with alcohol (no suet!), eaten hot with cream or custard. Black pudding tastes a lot better than it looks - imagine a spicy meatloaf mixed with salami. There are varieties of it across Europe (like blutwurst). And Marmite can be used as an ingredient in gravies or sauces, but it's a very distinctive taste when spread VERY THINLY on toast or cheese slices.
Haggis is lovely. It has a hearty and mildly spiced peppery oaty taste, it doesnt have any offputting texture because it's ground so finely and it melts in your mouth immediately.
Many people are scared of it because of what it's cooked in, but you don't actually eat the casing.
The classic way to eat it is with mashed potato (tatties) and turnip (neeps) with a smooth, creamy and peppery whisky sauce.
It's really versatile though. You can have it deep fried in batter, you can have it as a pizza topping, there's even a chinese restaurant in Edinburgh which serves haggis wontons.
You have to try it in Scotland though. Any "haggis" sold in America isn't the real deal becauase sheep lung is banned for consumption in the US.
jellied eel's, you have white pepper and vinegar, I sold alot of this stuff, when i was in London, i was a manager of a fish market, pound for pund, its one of the most expensive fish in the UK
Black Pudding is quite popular in Sweden, we call it "blodpudding" or "blodkorv" though. I've had it hundreds of times for school lunch
I love battered fish. My Mom made spam friiters in 1950s, only edible if eaten with plenty of either tomatoe or brown sauce. Frying should be done in a mixture of pork and beef fat.
The best chips for me will always be home made. They should be deep fried (in batches if required) at medium temperature to cook the potato but then removed and drained. When they are are all cooked the heat must be turned right up and then the chips put back in to crisp and brown them (not dark, just some colour). They can be served with a meal with gravy, it's really tasty, but I'm not a stickler for it, salt and malt vinegar and mayonnaise (got that from time in Amsterdam) is fine as well. It seems a lot of Americans and others don't understand the vinegar part at all, there is nothing that sets chips off like malt vinegar, it cuts through any blandness and oil and just puts your nose on full alert! I like a moderate amount of tomato ketchup but not with chips! Cheesy chips are a popular item especially in pubs, just grate some decent cheddar onto hot chips so it partially melts.
Famously, Lord Mandelson asked a chippie for "some of your delicious avocado dip".
Love your voice, and your videos! 😊❤
The closest thing to HP sauce in the states would probably be A1 sauce
Brown sauce is a recipe which has it's origins in India (Tamarind and spices) and incarnated in England in Nottingham. Nottingham is also famous for mushy peas with mint sauce at the oldest fair in England (700 yrs old in 1284) called Goose fair.
11:38 - That's NOT haggis - that's black pudding.
Being from and living in Southern England I love Haggis and Black pudding . I will get a Haggis for Burns night . The first time I ever saw Mayo served with chips was over 30 years ago while on holiday in Holland and from then on I always have mayo with my chips aswell as salt and vinegar . When I was a kid in the 70s early 80s I used to like Spam fritters from a chippy .
Good black pudding is devine. My favourite chip shop offering is a smoked sausage supper with curry sauce so the regional thing is subjective since I'm Scottish lol
My favourite way to serve haggis, and to get people used to it, is spreading a layer of haggis onto minute steak, rolling it up and roasting it till the meat is mid done (a beef olive variety) and serve with a whisky cream sauce and vegetables of your choice.
Henderson's Relish improves every type of food !
Black pudding actually has a salty flavour. I love marmite but it has a bitterness to it especially if you add too much. Hot toast with butter and a thin layer of marmite is the way to do it- so delicious and salty. Hot Christmas pudding with brandy cream is amazing.
The Marmite love or hate it thing is mostly excellent marketing. Not saying there aren't people on those sides of the spectrum, but the majority of people are just OK with it, buy it then let it languish in the back of the kitchen cupboard dragging it out once in a while when they don't want something sweet on their toast but want something more than butter. Which is really the genius of the marketing campaign, because, knowing that they're never going to win over people who hate it, it suggests if you just like it you must love it - so buy and eat more.
From what I understand from those who've tried both, brown sauce is not dissimilar from A1 steak sauce, so that should give you some idea of what it's like.
Black pudding tastes like a peppery sausage, I've never identified any blood 'taste' in it. It's also eaten in various places round Europe and a few other places round the world, so it's not specifically a British food.
Do a burns night video and try some haggis, also some Stornoway Black pudding is divine.
Tiger bread and lentil soup.
Fun food fact. In Scotland you can get a deep fried pizza. Its folded in half, dunked in batter and deep fried. Another fun fact, Scotland has the highest rate of coronary heart disease in Europe.
The discontinued "Ideal" sauce was the best !
You dont have to cook black pudding, its already cooked when you buy it. Have had it cold as a side dish in buffets.
Christmas pudding.
Delicious..Have leftovers fried in butter and served with good vanilla ice cream.
As a Kiwi I can say we have kept a lot of the cultural artifacts from our ancestors in Britain, for instance some do vinegar on fish'n;'chips, but we don't really do curry sauce, or mushy peas. One thing I was surprised by, that I'm a fan of and thought it came from my Dutch ancestry is mayo with chips, I didn't know that it was popular in the south of England. But we also do savoury meat pies, marmite and licorice allsorts, and we do have HP sauce too. I was surprised the video didn't have tripe in there though, which along with haggis, jellied eel and black pudding, aren't much of a thing here in Aotearoa(New Zealand).
And baked beans! We also do baked beans. Either with a English style breakfast minus the black pudding, or just on toast.
I've lived in the South of England for over 50 years, and never seen mayonnaise in a chippy.
@@101steel4 Yeah, I saw someone in another comment say that it's not really a thing there. What a goddamn travesty. TBH, they don't need it in the chippy anyway, we take the parcel home and put the sauce we have at home on it. Buying T sauce or Tartare from the chippy is expensive and only something you do when you're taking it down to the beach or something.
If you came to Birmingham in the UK not Alabama, we have other deep fried delicacies like battered scallops which are thick slices of potato which are deep fried in batter. We also have what we call orange chips which are battered chips...delish.
Chips with mayonnaise is a European thing and are very popular in France and The Netherlands, personally I am not so keen.
Bachelors used to sell boxes of dried peas containing a tablet of bi-carbonate soda. I don't know if they are still available?
The only thing on your list that I would run away from screaming is jellied eels - but they are thankfully not readily available and you would certainly have to search them out. Haggis is actually quite nice and can be quite spicy - though a tot of whisky would certainly help! Christmas pudding is a very rich, dried fruit hot steamed pudding which can feel rather 'wodgy' in the mouth, especially after a huge Christmas Dinner. We rarely have either the room or the inclination and so have a several year old 'ceremonial' pudding in the cupboard! I think what you eat WITH these foods is crucial - mushy peas on their own would be grim, but with fish & chips, salt vinegar and tartare sauce - yum! Love your reactions - as another person has mentioned nice observations and no shouting - thanks 😃
12:07 think of Haggis as a tastier minced lamb/beef. So replacing it in a Shepherds Pie or other meal where mince is usually used.
I do that, haggis in a pie dish with mashed tatties and neeps on top.
Yes, apparently brown sauce is similar to US steak sauce. It's made with dates, spices and vinegar, so it's got a gentle kick.
I seen other Americans say that mashy peas taste a bit like peas pudding you have that in the USA don’t u ? And u should try battered mars bar so nice
I had jelloed eal once from an outdoor market. It wasn't unpleasant as it just tasted like a bit of cold fish in jelly and I like fish.
Is jelloed eal similar to jellied eel?
@@elemar5 no it's jelly because jelly isn't jello and jelly isn't jam.
r/whoosh@@lemdixon01
@@lemdixon01 wooosh
I've eaten haggis once with neeps and tatties. I loved it.
Black pudding is made with dried blood these days and is mixed with other things like the herb penny royal.
Love brown sauce especially HP. Describing it like a slightly vinegary barbecue sauce is correct.
Black pudding and haggis predominantly taste of pepper.
Both can be hit and miss depending on the seasoning, coarseness and fat level.
A good one will be coarse quite peppery and have enough fat to make it taste nice without affecting structural integrity ( not as important in haggis, but black pudding when cooked should have a crisp outter layer and not crumble apart IMO)
Edit: 'coarse' (_Not_ "course") ok? 🏴🖖
@@brigidsingleton1596 thanks
Haggis has the same consistancy of a pretty coarse meat loaf ... black pudding is awesome, not a metallic or blood taste , needs to be tried to be understood .... a slice, fried in a roll or bun with a fried egg on top ... food of the gods
A well made Christmas pudding is good. As well as the sixpence other things were added to the pudding each 'trinket' has a different meaning eg the thimble was for the 'old maid'.
I don't know where they get their information from, but I've lived in Scotland all my life and don't know many that just takes salt and vinegar on their fish and chips, and Scotland is very divided geographically on what sauce is used, In the East it's mostly tomato sauce in the west it's mostly brown sauce
I don't know why he said they kept it traditional in Scotland with salt and vinegar on their chippy chips because they dont. I always had to specifically ask for it and they would repeat it back to me in shock VINEGARRR? ? lol their go to is salt and brown sauce which had me repeating BROWN SAUCE??? He also said here in Wales curry sauce is the natural topping. As if we don't use salt and vinegar, which we so, it's the seasoning. Curry, gravy, cheese are available in all chip shops in the UK as far as I know. I love curry sauce but also gravy and cheese together on chips too. Frigging lush.
Depends which bit of Scotland you are in. There's a famous rivalry between Glasgow (salt and vinegar) and Edinburgh (salt and sauce) but "sauce" (which is like a mix of brown sauce and vinegar) is definitely associated with Edinburgh rather than anywhere else in Scotland.
there used to be a chippy in Edinburgh (the Ocean i think, top of Leith Walk) that would famously deep fry anything for you. one night someone dumped a human head on the counter and asked them to deep fry it. they dug it up somewhere if memory serves. good times
I think you might be thinking of the time a woman found a partly mummified head in a bag near The Ocean? It was back in around 2008 but she found it and called the police.
If there is another incident or finding a mummified head but someone asked them to deep fry it, that's mad but sounds like an urban legend based on that story imo!
Christmas pudding is denser than neutron star material. But it is nice with brandy custard
I love Christmas 🎄 pudding 🍮 , especially when people set it on fire 🔥 with brandy 🥃 . It’s such a sentimental and sensational thing to see when it gets brought out to the table on fire 🔥 .
Mine failed to light again this year, my only Christmas failure.
People told me it was because I failed to warm up the brandy in a pan. I did so this year: still no luck. The matches just went out or singed my fingers.
Now people are telling me I must have had the brandy for too long.
Never had jellied ells (its a London thing) - chips need mushy peas and gravy (preferably with a steak pudding on top - it's the law !
Worth watching best marmite ads here on UA-cam for a laugh! (also worth watching top 15 Irn Bru adverts - they would never be shown on American TV but are just as hilarious!!)
Salt and vinegar is the basic for chips, but i love to have a side serving of curry sauce and mushy peas just delicious 😊
Brown sauce is an absolute must with Breakfasts. There is no Tomato sauce, brown sauce divide like this guy says. Brown sauce is a must with breakfasts and bacon. Ketchup with chips and hotdogs et al. I personally love marmite. On toast, you have marmite or peanut butter. Both the best.
I grew up eating all these things.. However my favourites were Black Puddings (Blood sausage) and Honeycomb Tripe (Lining of the cow's stomach)