In Britain we have an area called: 'The Rhubarb Triangle' it is about a 9sq.mile (or 23 km2) area of West Yorkshire. It is where (at one time), it produced 90% of the world's 'winter forced' rhubarb (grown in 'forcing sheds'), that were common across the fields there! Although rhubarb is actually native to Siberia... The perfect combination is rhubarb and apple crumble (or pies). During WW2, many people grew rhubarb in their gardens because it was EASY to grow in cold weather etc. I'm 66 and live in London, but the family home is on the Wirral (for American's, North West England, near Liverpool). We still have the same plants growing up (every year), at the bottom of the garden, planted in the 50's - very tenacious and very flavoursome. Although our parents are no longer around, my brother still bakes a 'crumble' or a 'pie' for when I visit... Perfect with custard or cream. Yum! Yum! 😋
I'm 75yrs old,Yes my mother did the cooking and it was old school,She had to make everything because it was just after the world war,Pickled cucumber for the salads,Pork pies were made,all the types of very small buns, cakes,making her own fillings, toffee apples,Christmas cake,all sorts of fruit pies,gooberry pie,the sunday roast,veg grown in the garden to use for salads.The tastes were v good not like todays cooked food.
@@EdDueim Absolutely... My mum had me picking the rhubarb from the bottom of the garden, while preparing the 'cooking apples'. She would make the pastery in a bowl - then hand the bowl (plus apple skins), to my brother and I to 'lick and eat'... britain had only just stopped rationing (which at the time, I had NO IDEA about the war they went through!). Its only NOW, I appreciate their sacrifices so my siblings and I could eat 'better than them'...
Yeah Christmas pudding isn't to everyone's taste BUT I personally love it and from what I have learned about you over last few months I THINK you would probably like it. It tends to have brandy in it and traditionally was set fire to before consuming. Its so rich and dense though you only need a fairly small amount!
Homemade Christmas pudding, Mmmmm a little goes a very long way, it is basically dried fruit, held toogether with some flour..Stir up Sunday is when the whole family stirs the mix and makes a wish, then it is steamed for hours and hours, moistened with rum and served 6 or 8 weeks later. Best way is to start a Rumtopf, a German method of preserving fruit in rum or brandy, start at the beginning of the year and just keep adding dried fruit and the rum.. then add the dry ingredients, flour sugar etc and well, heaven moves a little closer, serve with Brandy butter of cream, Ice Cream or custrad..UK is cold and dark in winter, so preserving the frit was a must for Winter, dense/stodgy food filled you up and because a little goes a long way a large family all had some.. very old tradition..I'm 72 still make my stodgy Christmas cake and pudding, gives, carbs, sugars and a full belly during those long dark cold evenings...lol Irish Baker abroad has a great recipes for Cake and Pudding on his YT channel
I had egg and soldiers for breakfast every morning in the mid 1980s, partly because we had chickens and the eggs were literally fresh. I still enjoy it occasionally today; partly as nostalgia.
Mushy peas are GREAT with fish & chips. They are not crushed peas. Mushy peas use marrowfat peas, not garden peas. GGL has a video dedicated to taste testing mush peas, and spoiler, she selects the correct winner!
Vinegar is a condiment used mostly on fish and chips here in UK. I can't eat chips without vinegar. It is acidic and you can pickle veg in either malt or white vinegar. profiteroles, just yummy. Egg and soldiers also very nice but must have salt and pepper on the eggs, I only like hard boiled eggs in sandwiches not with bread or chips, the yolk has to be runny. You can't get better than a Cornish Pasty. Steak and veg in delicious pastry, all you could ever want for a meal. I make mine with minced beef, potatoes (thinly sliced or grated, chopped onions and grated carrots, all raw) plenty of salt and pepper and a knob of butter on top, you must be able to taste the pepper. My stepmother was Cornish so learned from the locals. You can eat cold Yorkshire pudding with jam a cheap desert. Sticky toffee pudding is made with dates. Christmas pudding is delicious but very rich. We used to put sixpenny coins in the pudding mix and all watch and wait excitedly to see who got the coin.
Sticky toffee pudding has two essential components, sponge cake and toffee sauce. The first is a moist sponge cake contains finely chopped dates. The sponge is usually light and fluffy, closer to a muffin consistency rather than a heavier traditional British sponge, and is often lightly flavoured with nuts or spices such as cloves. The toffee sauce is usually made from double cream and different dark sugars (brown sugar, jaggery, molasses sugar, muscovado, panela, peen tong). Sticky toffee pudding is most commonly served with custard or vanilla ice cream, the vanilla flavour of these complementing the richer flavours of the pudding. It may also be served with single cream.
Yeah malt vinegar on chips is pretty standard here (remember she is using UK version of Chips which are french fries to you guys) At a Fish and Chip shop you will be offered salt and vinegar for your chips
Any type of deep fried potato dish is excellent served with salt and malt vinegar and also with many fried or grilled (broiled) meats such as gammon steaks, sausages or any other meat that has been cooked in the same manner.
Profiteroles are French and really popular here. I love rhubarb as it's easy to grow here. I'm Scottish and our rainy climate is perfect for growing it. Rhubarb has a really sour, tart taste. I hate peas but I love mushy peas. I love hot apple pie and ice cream and I also love hot sticky pudding with ice cream and butterscotch sauce. I hate Marmite.
Island Girlz HaveFlow You will find the taste of food sooo different if you came to the UK because we do not mess with it,our eggs do not go into the fridge either because the bird creates a protective coating to the egg.Jacket potatoes are nice to try with butter
I'm 61 now and I hated vinegar on my chips or crisps all my life... but I quite like a bit of it now.. Meh, we can all change tastes!! Instead of profiteroles, try croquembouche : instead of a wedding cake, have this! Sublime.. Rhubarb crumble hot with ginger, and plain yoghurt. mmmmmmmmmmmmmmmmmmmm Mushy peas are great if they are cooked properly. We used to get those at school in the 70's - delumptious. I don't eat normal green peas. (but me love me rice and peas gyal, any kind a dry peas!!) Take the scald egg and dip in buttered toast - take it to the next level!! Pasty is where JA get patties from Christmas pudding/Christmas Bun
Mushy peas are made with peas grown for drying and keeping over winter. TUI is a leftover from Tudor times and earlier when survival foods were important. There are children’s rhyme that goes… Peas pudding hot, peas pudding cold, peas pudding in the pot five days old. It’s a reminder of those days.
Mushy peas is made with "marrowfat" peas. I don't like them. (we had them at school and I hated them.) I say mushy peas _not_ _mooshy_ peas!! I only like 'garden peas' or 'petit pois' peas. I love rhubarb though.
I love sticky toffee pudding! My absolute favourite! Either with hot custard or vanilla ice cream. If it’s on the menu when I’m out for dinner, I’m having it. Profiteroles I find messy but oh so good!
Boiled eggs are delicious especially with toast cut into soldiers, the dish is called eggs and soldiers. I have a machine that boils the eggs while I cut the toast into soldiers. I used to boil the eggs in a pan. Cornish pasties are delicious they have meat, potatoes as well additional ingredients inside. Yorkshire puddings are delicious covered in gravy. Yorkshire puddings are best homemade. Look up the recipe online. There is a Particular tray to cook them on they are particularly made for them. Sticky toffee pudding is best homemade.
Rhubarb is quite sour, so in many dishes quite a lot of sugar is added to compensate, here in Sweden we usually eat it like a cream or as stuffing in a Pie, but some high end restaurants use it for fine dining dishes. I'm not a fan of runny eggs myself, but they (and raw eggs) are pretty safe to eat here since we don't really have Salmonella
When buying Fish & Chips at a 'Chippy' (a F&C 'take-away'), you are usually asked TWO things... "Do you want that wrapped or open...?", but BEFORE that you will be asked "Do you want salt and vinegar...?" - Very often with a follow up question, "Do you want to put it on yourself...?". I think you may have (?) 'Salt and Vinegar' flavour (Lays brand) 'chips' (crisps in the UK), in America !?
Most people who try Marmite on UA-cam do it all wrong, it should be toast and butter with a thin layer of Marmite, don't slather it on until you get used to it. I hate runny egg too! Christmas Pudding is very dense, especially after a big meal, you don't need a big portion
I would say malt Vinegar is sort of a More mild type of vinegar compared to White Vinegar. the taste is quite similar but in my opinion finer and more appreciable. white Vinegar tastes a bit too acidic for me.
Marmite is like tar. It is an extremely concentrated taste so needs to be used sparingly. Often works well in a meaty sandwich as the flavour is very savoury.
You can find Cornish pasty shops all over America. Cornish miners and farmers were among the settlers, and you may take the Cornishman away from Cornwall, but you'll never take a pasty from a Cornishman.
Mushy peas are dried marrowfat peas which are first soaked overnight in water with baking soda, and then rinsed in fresh water, after which the peas are gathered in a saucepan, covered with water, and brought to a boil, and then simmered until the peas are softened. The mush is seasoned with salt and pepper. Serve with vinegar or butter.
We had rhubarb growing at the bottom of the garden when I was about 4. Good for pies. Fortunately, my mum was a good cook. Born in 1937 she was schooled early on in school about the domestic approach.
If you try the Sticky Toffee Pudding...put some of our custard with it or a really nice Vanilla Ice cream! It is as good as it looks!! Thank you for all your wonderful smiles and laughter!! Have a fantastic week!! x
I enjoy a nice Christmas pudding but like dogs, it's not good for me, because apparently the dried fruits are bad for my failing kidneys...and my daughter who lives with me, hates Christmas pudding / and dense fruit cake like Christmas cake...which I also would enjoy, guven the choice!! I haven't had sticky toffee pudding but as it has figs in it, I don't think I would like it. I do love rhubarb crumble or pie though. And profiteroles. I do like Marmite, but only spread thinly. I do wonder what foods Kalyn used to eat in Florida, and I wonder what she eats here in England too, as her appetite seems very bland and limited. 😢
We typically Eat Mushy Peas With fish and chips are the most famous dish to have with mushy peas, they also are a great side dish to serve with Meat pies and pot pies Bangers and mash Pan-fried salmon or any fried fish How to make Mushy peas. Thinly slice 6 medium scallions (about 1 1/2 cups). Juice 1/2 lemon until you have 1 tablespoon. Melt 4 tablespoons unsalted butter in a large saucepan over medium-high heat. Add the scallions and cook, stirring occasionally, until softened, about 5 minutes. Add 2 (10-ounce) packages frozen green peas. Cook, stirring occasionally, until the peas are thawed, 3 to 5 minutes. Add 1/4 cup heavy cream, or Milk can be substituted for the heavy cream 3/4 teaspoon kosher salt, and 1/2 teaspoon ground white or freshly ground black pepper. Stir to combine. Cover and let cook until heated through, about 3 minutes. Transfer to a food processor fitted with the blade attachment. Add the lemon juice and process until it has formed a textured paste, scraping down the sides with a silicone spatula as needed, about 2 minutes total. Return the mushy peas to the saucepan. Cook over medium heat for a few minutes until heated through if desired. Taste and season with more kosher salt as needed. Hope this helps.
That is NOT how you make traditional and quintessentially British, 'Mushy Peas'. Firstly, you must ONLY use Dried Marrowfat Peas, but more importantly the MAIN cooking ingredient/method _(which you have NOT even mentionioned - DUH!?),_ is to SOAK the dried peas overnight _(12-16 hours),_ in water with 'Bicarbonate of Soda'...* YES, you can cheat and use 'other peas; YES you can cut time by blitzing in a food processor etc. BUT they are not real, proper 'Mushy Peas'. Just saying! *FYI: You can also buy them in a convenient 'ready-to-soak' baking soda packet.
@@StewedFishProductions True but i dont think you cant get dried marrowfat peas in the US or maybe in specialty stores. But even Gordon Ramsay uses frozen peas and I'm sure you cant say old Gordons wrong unless you've got more then 58 restaurants to your name ill go with Ramsay.
@@Robbiewestoby No disrespect to GR, but his restaurants are 'bloody awful' and dare I say (yes I will), a total RIP-OFF! If you want me to cite (VERY) recent YT videos which absolutely advise AGAINST eating at his restaurants, I will. But your comment about - "I don't think you can get dried marrowfat peas in the US..." is ludicrous. I have been travelling to the US for well over 40+ years and have made British 'style' Fish and Chips PLUS Mushy Peas. I have never had a problem getting the 'right ingredients'. I don't know how old you are or your background in catering (?), but YOU do not know how to make 'Mushy Peas'. Before you reply, let me say, I'm very happy to teach you how to make 'proper' mushy peas and in the OLDEST restaurant in London (since 1798). 🤔
I did send you a tin of rhubarb, it's better fresh and in crumble but that won't get through customs, I hate traditional Christmas pudding to, but I like the presentation - pour a bit of brandy on the top and light it. There are all different kinds now, if you don't like the fruit and brandy ones
Our Christmas pudding is dense and sticky, a bit like Black cake, It's filled with a lot of dry fruit and spices. We soak it in brandy and set it on fire before it's served. It's not very popular. Sticky toffee pudding, on the other hand is less dense and much more popular because of it's taste and texture
If you go to a British section for malt vinegar or mushy peas you might want to get some Lyle's Golden Syrup, in the green tin, its like maple syrup but so much better. If you see a red tin next to it, Lyle's Black Treacle, you can give that a miss unless you like molasses.
I'm with her on the xmas pudding, never liked it as a kid and won't eat it now. Not a fan of mushy peas either. Sticky toffee pudding is awesome and scones with clotted cream and strawberry jam are great too.
A special treat I was given as a child was Yorkshire pudding slight change in ingredients. Salt replaced with sugar I think , it was a long time ago . Then placed in a bowl once cooked . Add a spoonful of golden syrup in the centre and cover with custard. Believe me it works and it really tasty 😋
Warm scones are lovely, but scones with jam and Cornish clotted cream are bleddy ansome. Often the bought scones can taste of bicarbonate of soda, so I prefer home made. The texture is heavy but should be fluffy and fall apart in the mouth.
Mushy peas go best with fish and chips, they have some vinegar and mint mixed in. Malt vinegar is a British must, it is tarty and a water consistency, I sprinkle loads of it on my chips (fries). You can get a white distilled vinegar too. When trying marmite, butter toast then spread a tiny bit thinly on it, not loads as shown, it is salty. I prefer scones (sk on z) with cherries in them, unfortunately they give me heartburn, anything with baking powder does. Christmas cake is made with animal suet, you can get a veggie one, it has loads of mincemeat (not meat) fruit raisins, sultanas, cherries, candied peel and alcohol in it, all flavoured with treacle, so it is a bit bitter, served hot with either, brandy butter, thick cream or, hot custard. It smells of Christmas. Mince pies and Christmas cake have similar ingredients. Profiteroles are really French, they are choux pastry, chocolate eclairs are better because you get a larger serving. I love rhubarb, it is very tarty and needs sugar, it is full of iron, so good for your blood. Gooseberries are green and very tarty to, but I haven't seen any about in the shops for a few years.
Runny egg with toast soldiers, we were raised up on them when we were toddlers, t was learning to eat on your own under 5 years old. Such fun dipping your soldier in the runny egg. Can be Eaton at any age.. I still enjoy it once in a while.. delicious.
Scones are lovely, especially when eaten in Devon or Cornwall in the UK where they are typically served as an 'afternoon tea' You cut them in half and spread a load of strawberry jam on them and then add a load of clotted cream on top of the jam. About a million calories in each one but who is counting ?
There are fish chains here in florida, been eating malt vinegar since the70's. Rhubarb is mixed with strawberries mostly and very good. Cream puffs are abundant, where in Florida did she live? Been here my whole life and always seen cream puffs. Yorkshire pudding i made in the Air Force and at Country Clubs. It is used with big beef plates like a large roast or carved prime rib and yes it is in US. Have been using it since the 70's. Once again, been seeing scones a very long time. I am wondering exactly where this woman lived. She must have lived a very sheltered life.
Mushy peas have a consistency similar to a soft, slightly runny, mashed potato. People (especially Americans trying to emulate mushy peas) sometimes make it by mashing up ordinary sweet peas, but both the taste and texture are wrong, you will never achieve the correct creamy texture using fresh peas. Many Americans (definitely including GGL) don't appear to be fond of dried fruit in foods (which is also why many of them don't like fruit cake), and Christmas Pudding is a dense steamed sponge, jam-packed with dried fruit (MUCH more fruit than sponge), sweet spices, and booze. Typically doused with extra booze (usually Brandy, but sometimes Rum) before serving, usually served with Ice Cream/Clotted Cream/Custard/Brandy Sauce. It's very rich, and I definitely can't manage it after the Christmas feast, but I do love to have some after the cold cuts on Boxing Day (the day after Christmas Day).
I like plenty of malt vinegar and salt in my big chunky (what Americans apparently call "stesk fries") chips. I dont mind slightly runny yolk but uf the white is even slightly runny, I cannot eat any if it! I prefer hard boiled eggs...or wll cooked fried eggs, or well cooked poached egg, but I inky like scrambled egg with grated cheese mixed in with it...and some tomato ketchuo on it.😊
Marmite - thinly spread it on buttered toast, and then scrape 90%+ off again - it's sort of needs to be a trace flavouring - but then I'm in the "I hate it" camp.
Malt vinegar and marmite if you try use sparingly, I like both well actually love marmite. Have to say no to mushy peas they are made with those revolting marrowfat peas and are really not to my taste, have had them made of garden peas and so much better. If you get crumpets get Irish or britsih butter not American butter. And yes I love sticky toffee pudding but oh gosh I rarely have room for .Christmas pudding its just ok but add brandy sauce or brandy butter and now were are talking.
Get a mouthful of mushy peas, battered fish and chippy chips and tell me your nethers ain't tinglin! :p Also if you don't like sticky toffee pud then keep away from me - i don't trust you 🤨
I honestly dont think there will be much difference in some of the pastie fillings than you would have in Jamaica because if I wasnt thinking here I would think jamaica
I can still taste that chocolate Claire I love chocolate Claire and I'm on a diet so I can't eat them and they're so nice hmm I hope I don't see a packet so we'll have to buy some cheers
Wow, she sounds like a world class pick eater - picking the fruit out of a fruit scone would leave you with a plate of crumbs. As for filled doughnuts - she's really beige and boring - my choice is a custard doughnut or raspberry jam, a plain doughnutis OK but boring.
In Britain we have an area called: 'The Rhubarb Triangle' it is about a 9sq.mile (or 23 km2) area of West Yorkshire. It is where (at one time), it produced 90% of the world's 'winter forced' rhubarb (grown in 'forcing sheds'), that were common across the fields there! Although rhubarb is actually native to Siberia... The perfect combination is rhubarb and apple crumble (or pies). During WW2, many people grew rhubarb in their gardens because it was EASY to grow in cold weather etc. I'm 66 and live in London, but the family home is on the Wirral (for American's, North West England, near Liverpool). We still have the same plants growing up (every year), at the bottom of the garden, planted in the 50's - very tenacious and very flavoursome. Although our parents are no longer around, my brother still bakes a 'crumble' or a 'pie' for when I visit... Perfect with custard or cream. Yum! Yum! 😋
Yes, we grew rhubarb in the 60's and rhubarb and apple was the best combo.
I like a lot of sugar on rhubarb, it’s too sour. I like drinking the juice from the tinned rhubarb too!
I'm 75yrs old,Yes my mother did the cooking and it was old school,She had to make everything because it was just after the world war,Pickled cucumber for the salads,Pork pies were made,all the types of very small buns, cakes,making her own fillings, toffee apples,Christmas cake,all sorts of fruit pies,gooberry pie,the sunday roast,veg grown in the garden to use for salads.The tastes were v good not like todays cooked food.
@@EdDueim
Absolutely... My mum had me picking the rhubarb from the bottom of the garden, while preparing the 'cooking apples'. She would make the pastery in a bowl - then hand the bowl (plus apple skins), to my brother and I to 'lick and eat'... britain had only just stopped rationing (which at the time, I had NO IDEA about the war they went through!). Its only NOW, I appreciate their sacrifices so my siblings and I could eat 'better than them'...
@@allisonhemmings9290
YOU are so right... when my mum made rhubarb, all I remember is the load of sugar that went into the pan!?
Yeah Christmas pudding isn't to everyone's taste BUT I personally love it and from what I have learned about you over last few months I THINK you would probably like it. It tends to have brandy in it and traditionally was set fire to before consuming. Its so rich and dense though you only need a fairly small amount!
Try sticky toffee pudding with custard. Heaven
Homemade Christmas pudding, Mmmmm a little goes a very long way, it is basically dried fruit, held toogether with some flour..Stir up Sunday is when the whole family stirs the mix and makes a wish, then it is steamed for hours and hours, moistened with rum and served 6 or 8 weeks later. Best way is to start a Rumtopf, a German method of preserving fruit in rum or brandy, start at the beginning of the year and just keep adding dried fruit and the rum.. then add the dry ingredients, flour sugar etc and well, heaven moves a little closer, serve with Brandy butter of cream, Ice Cream or custrad..UK is cold and dark in winter, so preserving the frit was a must for Winter, dense/stodgy food filled you up and because a little goes a long way a large family all had some.. very old tradition..I'm 72 still make my stodgy Christmas cake and pudding, gives, carbs, sugars and a full belly during those long dark cold evenings...lol Irish Baker abroad has a great recipes for Cake and Pudding on his YT channel
I had egg and soldiers for breakfast every morning in the mid 1980s, partly because we had chickens and the eggs were literally fresh. I still enjoy it occasionally today; partly as nostalgia.
Oh man when you said that it reminded me of when I was a kids and ate just the eggs with salt and pepper on it🥰
I put the meat into the yorkshire pudding and add some gravy, then eat it like a pie.
Mushy peas are GREAT with fish & chips. They are not crushed peas. Mushy peas use marrowfat peas, not garden peas. GGL has a video dedicated to taste testing mush peas, and spoiler, she selects the correct winner!
Vinegar is a condiment used mostly on fish and chips here in UK. I can't eat chips without vinegar. It is acidic and you can pickle veg in either malt or white vinegar. profiteroles, just yummy. Egg and soldiers also very nice but must have salt and pepper on the eggs, I only like hard boiled eggs in sandwiches not with bread or chips, the yolk has to be runny. You can't get better than a Cornish Pasty. Steak and veg in delicious pastry, all you could ever want for a meal. I make mine with minced beef, potatoes (thinly sliced or grated, chopped onions and grated carrots, all raw) plenty of salt and pepper and a knob of butter on top, you must be able to taste the pepper. My stepmother was Cornish so learned from the locals. You can eat cold Yorkshire pudding with jam a cheap desert. Sticky toffee pudding is made with dates. Christmas pudding is delicious but very rich. We used to put sixpenny coins in the pudding mix and all watch and wait excitedly to see who got the coin.
Christmas Pudding served with a table spoon of Rum or Brandy over it then covered with sweetened white sauce.
I don’t bother with the white sauce, I just crumble the pudding and then tip the spoonful of dark rum all over the dish and eat it just like that.
Sticky toffee pudding has two essential components, sponge cake and toffee sauce. The first is a moist sponge cake contains finely chopped dates. The sponge is usually light and fluffy, closer to a muffin consistency rather than a heavier traditional British sponge, and is often lightly flavoured with nuts or spices such as cloves. The toffee sauce is usually made from double cream and different dark sugars (brown sugar, jaggery, molasses sugar, muscovado, panela, peen tong).
Sticky toffee pudding is most commonly served with custard or vanilla ice cream, the vanilla flavour of these complementing the richer flavours of the pudding. It may also be served with single cream.
Oh man my mouth is watering I can wait to try it🥰🥰 it sound so good.
Yeah malt vinegar on chips is pretty standard here (remember she is using UK version of Chips which are french fries to you guys) At a Fish and Chip shop you will be offered salt and vinegar for your chips
That sounds yum🥰
Any type of deep fried potato dish is excellent served with salt and malt vinegar and also with many fried or grilled (broiled) meats such as gammon steaks, sausages or any other meat that has been cooked in the same manner.
Watch the Marmite adverts.
Christmas Pudding is lovely, fruit & nuts with brandy cream or custard ❤
Profiteroles are French and really popular here. I love rhubarb as it's easy to grow here. I'm Scottish and our rainy climate is perfect for growing it. Rhubarb has a really sour, tart taste. I hate peas but I love mushy peas. I love hot apple pie and ice cream and I also love hot sticky pudding with ice cream and butterscotch sauce. I hate Marmite.
Mushy peas are made with marrowfat peas which come dried in a box which you have to rehydrate before being cooked.
🥰
They are also available in tins, ready to heat up and eat
Marmite makes a healthy tasty drink when diluted with hot water to your own taste. Very like a beef buillon drink.
Prefer using an Oxo cube tbh
Island Girlz HaveFlow You will find the taste of food sooo different if you came to the UK because we do not mess with it,our eggs do not go into the fridge either because the bird creates a protective coating to the egg.Jacket potatoes are nice to try with butter
That sounds so good. I can’t wait to get there🥰
I'm 61 now and I hated vinegar on my chips or crisps all my life... but I quite like a bit of it now.. Meh, we can all change tastes!!
Instead of profiteroles, try croquembouche : instead of a wedding cake, have this! Sublime..
Rhubarb crumble hot with ginger, and plain yoghurt. mmmmmmmmmmmmmmmmmmmm
Mushy peas are great if they are cooked properly. We used to get those at school in the 70's - delumptious. I don't eat normal green peas. (but me love me rice and peas gyal, any kind a dry peas!!)
Take the scald egg and dip in buttered toast - take it to the next level!!
Pasty is where JA get patties from
Christmas pudding/Christmas Bun
Mushy peas are made with peas grown for drying and keeping over winter. TUI is a leftover from Tudor times and earlier when survival foods were important. There are children’s rhyme that goes… Peas pudding hot, peas pudding cold, peas pudding in the pot five days old. It’s a reminder of those days.
I learned the "pease pudding" rhyme as "...in the pot nine days old!" 😊
Mushy peas is made with "marrowfat" peas. I don't like them. (we had them at school and I hated them.) I say mushy peas _not_ _mooshy_ peas!!
I only like 'garden peas' or 'petit pois' peas.
I love rhubarb though.
I love sticky toffee pudding! My absolute favourite! Either with hot custard or vanilla ice cream. If it’s on the menu when I’m out for dinner, I’m having it. Profiteroles I find messy but oh so good!
Boiled eggs are delicious especially with toast cut into soldiers, the dish is called eggs and soldiers. I have a machine that boils the eggs while I cut the toast into soldiers. I used to boil the eggs in a pan. Cornish pasties are delicious they have meat, potatoes as well additional ingredients inside. Yorkshire puddings are delicious covered in gravy. Yorkshire puddings are best homemade. Look up the recipe online. There is a Particular tray to cook them on they are particularly made for them. Sticky toffee pudding is best homemade.
Yum🥰
Rhubarb is quite sour, so in many dishes quite a lot of sugar is added to compensate, here in Sweden we usually eat it like a cream or as stuffing in a Pie, but some high end restaurants use it for fine dining dishes.
I'm not a fan of runny eggs myself, but they (and raw eggs) are pretty safe to eat here since we don't really have Salmonella
When buying Fish & Chips at a 'Chippy' (a F&C 'take-away'), you are usually asked TWO things... "Do you want that wrapped or open...?", but BEFORE that you will be asked "Do you want salt and vinegar...?" - Very often with a follow up question, "Do you want to put it on yourself...?". I think you may have (?) 'Salt and Vinegar' flavour (Lays brand) 'chips' (crisps in the UK), in America !?
In UK fish and chips shops, I think it's quite rare to see real vinegar any more (it's usually "non-brewed condiment").
Most people who try Marmite on UA-cam do it all wrong, it should be toast and butter with a thin layer of Marmite, don't slather it on until you get used to it.
I hate runny egg too!
Christmas Pudding is very dense, especially after a big meal, you don't need a big portion
I would say malt Vinegar is sort of a More mild type of vinegar compared to White Vinegar. the taste is quite similar but in my opinion finer and more appreciable. white Vinegar tastes a bit too acidic for me.
Marmite is like tar. It is an extremely concentrated taste so needs to be used sparingly.
Often works well in a meaty sandwich as the flavour is very savoury.
Rhubarb is a plant we use the leaf stems of to eat. It is very sour and needs a lot of sugar.
You can find Cornish pasty shops all over America.
Cornish miners and farmers were among the settlers, and you may take the Cornishman away from Cornwall, but you'll never take a pasty from a Cornishman.
Xmas pudding and cake are winter foods so yeah very dense and full of nutrition and calories.
Mushy peas are the larger marrowfat peas as opposed to the smaller garden peas . A Sweet pea in the UK is a flowering plant
Mushy peas are lovely with mash and fish, or pie and mash (steak pie etc.)
Mushy peas are dried marrowfat peas which are first soaked overnight in water with baking soda, and then rinsed in fresh water, after which the peas are gathered in a saucepan, covered with water, and brought to a boil, and then simmered until the peas are softened. The mush is seasoned with salt and pepper.
Serve with vinegar or butter.
Also often (and best) with a dash of mint sauce 😘
We had rhubarb growing at the bottom of the garden when I was about 4. Good for pies. Fortunately, my mum was a good cook. Born in 1937 she was schooled early on in school about the domestic approach.
If you try the Sticky Toffee Pudding...put some of our custard with it or a really nice Vanilla Ice cream! It is as good as it looks!! Thank you for all your wonderful smiles and laughter!! Have a fantastic week!! x
Thanks for the tip!aww you have a wonderful week as well🥰🥰
Never give dogs Christmas pudding, it contains dried fruits such as currants and raisins ,which ate deadly for dogs
I enjoy a nice Christmas pudding but like dogs, it's not good for me, because apparently the dried fruits are bad for my failing kidneys...and my daughter who lives with me, hates Christmas pudding / and dense fruit cake like Christmas cake...which I also would enjoy, guven the choice!!
I haven't had sticky toffee pudding but as it has figs in it, I don't think I would like it.
I do love rhubarb crumble or pie though. And profiteroles.
I do like Marmite, but only spread thinly.
I do wonder what foods Kalyn used to eat in Florida, and I wonder what she eats here in England too, as her appetite seems very bland and limited. 😢
Pasties were exported to Jamaica, they call them patties, difference is they flavour the pastry.
Mushy peas are quite creamy and sort of savoury with a bit of sweetness
We typically Eat Mushy Peas With
fish and chips are the most famous dish to have with mushy peas, they also are a great side dish to serve with Meat pies and pot pies
Bangers and mash
Pan-fried salmon or any fried fish
How to make Mushy peas.
Thinly slice 6 medium scallions (about 1 1/2 cups). Juice 1/2 lemon until you have 1 tablespoon.
Melt 4 tablespoons unsalted butter in a large saucepan over medium-high heat. Add the scallions and cook, stirring occasionally, until softened, about 5 minutes. Add 2 (10-ounce) packages frozen green peas. Cook, stirring occasionally, until the peas are thawed, 3 to 5 minutes.
Add 1/4 cup heavy cream, or Milk can be substituted for the heavy cream
3/4 teaspoon kosher salt, and 1/2 teaspoon ground white or freshly ground black pepper.
Stir to combine. Cover and let cook until heated through, about 3 minutes.
Transfer to a food processor fitted with the blade attachment. Add the lemon juice and process until it has formed a textured paste, scraping down the sides with a silicone spatula as needed, about 2 minutes total.
Return the mushy peas to the saucepan. Cook over medium heat for a few minutes until heated through if desired. Taste and season with more kosher salt as needed. Hope this helps.
That is NOT how you make traditional and quintessentially British, 'Mushy Peas'. Firstly, you must ONLY use Dried Marrowfat Peas, but more importantly the MAIN cooking ingredient/method _(which you have NOT even mentionioned - DUH!?),_ is to SOAK the dried peas overnight _(12-16 hours),_ in water with 'Bicarbonate of Soda'...* YES, you can cheat and use 'other peas; YES you can cut time by blitzing in a food processor etc. BUT they are not real, proper 'Mushy Peas'. Just saying!
*FYI: You can also buy them in a convenient 'ready-to-soak' baking soda packet.
@@StewedFishProductions True but i dont think you cant get dried marrowfat peas in the US or maybe in specialty stores. But even Gordon Ramsay uses frozen peas and I'm sure you cant say old Gordons wrong unless you've got more then 58 restaurants to your name ill go with Ramsay.
@@Robbiewestoby
No disrespect to GR, but his restaurants are 'bloody awful' and dare I say (yes I will), a total RIP-OFF! If you want me to cite (VERY) recent YT videos which absolutely advise AGAINST eating at his restaurants, I will. But your comment about - "I don't think you can get dried marrowfat peas in the US..." is ludicrous. I have been travelling to the US for well over 40+ years and have made British 'style' Fish and Chips PLUS Mushy Peas. I have never had a problem getting the 'right ingredients'. I don't know how old you are or your background in catering (?), but YOU do not know how to make 'Mushy Peas'. Before you reply, let me say, I'm very happy to teach you how to make 'proper' mushy peas and in the OLDEST restaurant in London (since 1798). 🤔
I don’t know who taught you how to make mushy peas but but you definitely don’t need to add scallions or as we call them spring onions.
Sticky toffee pudding is easy to make. It's a simple recipe if you fancy trying it, just make it so you can have it as big as you want.
Yes Egg and soldiers is usually given to kids as a fun way to get egg goodness for them and soldiers are just thin sliced of toast
lol thanks for explaining 🥰🥰
I did send you a tin of rhubarb, it's better fresh and in crumble but that won't get through customs, I hate traditional Christmas pudding to, but I like the presentation - pour a bit of brandy on the top and light it.
There are all different kinds now, if you don't like the fruit and brandy ones
Traditionally we use vinegar on fatty fried food such as fish n chips.
Profiteroles are not an English food. It's French.
For mushy peas you use dried marrowfat peas you boil them then simmer until soft and mushy season add a bit of butter then mash them
the best bit about your uploads is you're infectious laugh
Our Christmas pudding is dense and sticky, a bit like Black cake, It's filled with a lot of dry fruit and spices. We soak it in brandy and set it on fire before it's served. It's not very popular. Sticky toffee pudding, on the other hand is less dense and much more popular because of it's taste and texture
Oh man that sounds amazing 😋🥰
If you go to a British section for malt vinegar or mushy peas you might want to get some Lyle's Golden Syrup, in the green tin, its like maple syrup but so much better. If you see a red tin next to it, Lyle's Black Treacle, you can give that a miss unless you like molasses.
You can buy large Yorkshire pudding and some people have a roast dinner in side and put gravy over the dinner.
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my grannie used to give us in winter time mushy peas with a slash of malt vinegar and a sprinkle of sugar , fantastic
I'm with her on the xmas pudding, never liked it as a kid and won't eat it now. Not a fan of mushy peas either. Sticky toffee pudding is awesome and scones with clotted cream and strawberry jam are great too.
A special treat I was given as a child was Yorkshire pudding slight change in ingredients. Salt replaced with sugar I think , it was a long time ago . Then placed in a bowl once cooked . Add a spoonful of golden syrup in the centre and cover with custard. Believe me it works and it really tasty 😋
That sounds yum 🥰
Warm scones are lovely, but scones with jam and Cornish clotted cream are bleddy ansome.
Often the bought scones can taste of bicarbonate of soda, so I prefer home made.
The texture is heavy but should be fluffy and fall apart in the mouth.
Yes Rhubarb is an acquired taste I agree with her on that one also
I used to love it freshly picked from the garden and eaten dipped in sugar
Oh ok🥰
@@IslandGirlzHaveFlow05XBS It's delicious mixed with (sweet) apples in a pie or a crumble too 😸
Island girl you would enjoy a cornish pasty but for a real cornish pasty you have to get it in cornwall 😉
Not really Victoria Station in London has them.
Mushy peas go best with fish and chips, they have some vinegar and mint mixed in. Malt vinegar is a British must, it is tarty and a water consistency, I sprinkle loads of it on my chips (fries). You can get a white distilled vinegar too. When trying marmite, butter toast then spread a tiny bit thinly on it, not loads as shown, it is salty. I prefer scones (sk on z) with cherries in them, unfortunately they give me heartburn, anything with baking powder does.
Christmas cake is made with animal suet, you can get a veggie one, it has loads of mincemeat (not meat) fruit raisins, sultanas, cherries, candied peel and alcohol in it, all flavoured with treacle, so it is a bit bitter, served hot with either, brandy butter, thick cream or, hot custard. It smells of Christmas. Mince pies and Christmas cake have similar ingredients. Profiteroles are really French, they are choux pastry, chocolate eclairs are better because you get a larger serving. I love rhubarb, it is very tarty and needs sugar, it is full of iron, so good for your blood. Gooseberries are green and very tarty to, but I haven't seen any about in the shops for a few years.
Man the way you explain these my mouth is watering 🥰🥰
@IslandGirlzHaveFlow05XBS I'm happy to help❤️
Runny egg with toast soldiers, we were raised up on them when we were toddlers, t was learning to eat on your own under 5 years old. Such fun dipping your soldier in the runny egg. Can be Eaton at any age.. I still enjoy it once in a while.. delicious.
Scones are lovely, especially when eaten in Devon or Cornwall in the UK where they are typically served as an 'afternoon tea' You cut them in half and spread a load of strawberry jam on them and then add a load of clotted cream on top of the jam. About a million calories in each one but who is counting ?
🥰🥰 I can only imagine
I love rhubarb ❤ it's a fruit you stew you can add sugar .a lovely pie served with custard ice cream or cream.
Oh yes!that sounds awesome 🥰
There are fish chains here in florida, been eating malt vinegar since the70's. Rhubarb is mixed with strawberries mostly and very good. Cream puffs are abundant, where in Florida did she live? Been here my whole life and always seen cream puffs. Yorkshire pudding i made in the Air Force and at Country Clubs. It is used with big beef plates like a large roast or carved prime rib and yes it is in US. Have been using it since the 70's. Once again, been seeing scones a very long time. I am wondering exactly where this woman lived. She must have lived a very sheltered life.
Malt vinegar with chilli's on pie and mash with liquor. Yum. (liquor is parsley sauce made with ell juice). A poor mans food in London.
Mushy peas have a consistency similar to a soft, slightly runny, mashed potato. People (especially Americans trying to emulate mushy peas) sometimes make it by mashing up ordinary sweet peas, but both the taste and texture are wrong, you will never achieve the correct creamy texture using fresh peas.
Many Americans (definitely including GGL) don't appear to be fond of dried fruit in foods (which is also why many of them don't like fruit cake), and Christmas Pudding is a dense steamed sponge, jam-packed with dried fruit (MUCH more fruit than sponge), sweet spices, and booze.
Typically doused with extra booze (usually Brandy, but sometimes Rum) before serving, usually served with Ice Cream/Clotted Cream/Custard/Brandy Sauce.
It's very rich, and I definitely can't manage it after the Christmas feast, but I do love to have some after the cold cuts on Boxing Day (the day after Christmas Day).
Rhubarb is rather tart and can be something of an acquired taste.
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Try Yorkshire Pudding with Jam.
Sounds yum🥰
Jam and a scoop of vanilla ice cream 👍 or ice cream and Nutella
Mushy peas are vile as far as I am concerned.
If you make your own, you put green peas in a bucket of water with baking soda and leave it overnight.
You must have Rhubarb crumble with custard or ice cream on the top I guarantee you'll absolutely love it 😂.
Oh yes!I like the sound of that yum 🥰
Mmmm love a dippy egg with toast, it’s elite… great upload hun ❤️🇬🇧
Truly elite is a scotch egg with a runny yolk.
@ Absolutely 👍
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Rhubarb crumble is the food of the gods
🥰🥰 I believe you
Wow, no to sticky toffee pudding with ice cream/ custard! Yh you pallet is definitely wrong 😂
Marmite…..LOVE IT!!!!!
Malt vinegar tastes like...malt vinegar! Nothing can compare with it!
Oooh mushy peas are amazing! Only when they're properly thick and mushy though and not watery like some chippys do them!
the only thing on the list i don't like is marmite. sticky toffee pudding and christmas pudding are great with vanilla ice cream
I like plenty of malt vinegar and salt in my big chunky (what Americans apparently call "stesk fries") chips.
I dont mind slightly runny yolk but uf the white is even slightly runny, I cannot eat any if it! I prefer hard boiled eggs...or wll cooked fried eggs, or well cooked poached egg, but I inky like scrambled egg with grated cheese mixed in with it...and some tomato ketchuo on it.😊
Marmite - thinly spread it on buttered toast, and then scrape 90%+ off again - it's sort of needs to be a trace flavouring - but then I'm in the "I hate it" camp.
Oh ok🥰
Malt vinegar and marmite if you try use sparingly, I like both well actually love marmite. Have to say no to mushy peas they are made with those revolting marrowfat peas and are really not to my taste, have had them made of garden peas and so much better. If you get crumpets get Irish or britsih butter not American butter. And yes I love sticky toffee pudding but oh gosh I rarely have room for .Christmas pudding its just ok but add brandy sauce or brandy butter and now were are talking.
Sounds great!🥰🥰
Nobody gets a look in when the profiteroles comes out 😊 I'll munch the whole lot 😂
I will never eat chips without vinegar. Love mushy peas, hate Marmite.
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_Scone rhymes with gone_
It does _not_ rhyme with stone.
La Marmite est une pâte à tartiner très salée, presque artisanale, à mettre sur du pain grillé. C'est un goût qu'on acquiert (pas pour moi !)
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luv Marmite. but the flavour is over powering. I have just enough to taste
Get a mouthful of mushy peas, battered fish and chippy chips and tell me your nethers ain't tinglin! :p Also if you don't like sticky toffee pud then keep away from me - i don't trust you 🤨
lol🥰🥰
I honestly dont think there will be much difference in some of the pastie fillings than you would have in Jamaica because if I wasnt thinking here I would think jamaica
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I really feel sorry for this womens husband. Getting fed only carbs!
Lol
I can still taste that chocolate Claire I love chocolate Claire and I'm on a diet so I can't eat them and they're so nice hmm I hope I don't see a packet so we'll have to buy some cheers
Oh no! I’m a foodie oh boy😂🥰🥰
Wow, she sounds like a world class pick eater - picking the fruit out of a fruit scone would leave you with a plate of crumbs. As for filled doughnuts - she's really beige and boring - my choice is a custard doughnut or raspberry jam, a plain doughnutis OK but boring.