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 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..
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. ☺
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.
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.
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.😀😀
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!
@@user-se7es6uc8v 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.
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.
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.
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.
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😊
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.
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.
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 .
I am the 00000000.1% of the population that cannot decide if I like Marmite. Ooh I do like this idea! My go to thing is add 1/2 Oxo cube to a can of beans. Thinking again, what about adding a spoonful of Marmite instead? Trials ongoing! LOL!
@AnthonyValentine-vm1yc I don't do oxo personally (no meat for me) ..but I can see where you are coming from! Marmite is good in lots of stuff..it adds a bit of umami rather than turns it all to Marmite..Good luck with experiments! 😀
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
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.
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 ! 😋
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.
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.
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.
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.
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.
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.
I'm 65 now. When I was a child in the 1960s, most of the women who cooked our school meals had learnt to cook during WW2. Spam fritters were very commonly served and I liked them.
We used to get Spam fritters, chips and mushy peas at school. I'd eat the Spam and the chips - but the mushy peas were a torture beyond all bearing. A couple of years ago I had a Spam fritter in a 'retro' London restaurant. They'd fancified it with various herbs and spices and it had a super crunch batter. I enjoyed it so much that I bought a tin of Spam the next day - which is still on the top shelf of my food cupboard unopened and saved for an emergency.
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.
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.
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.
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.
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
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.
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!
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.
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.
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.
Kidneys were cheap filling for pies back in the day. No one would ruin a good steak pie by adding kidney to it these days, I'm happy to say. The same goes for liver; the devil may take them both. :)
I'm a Londoner born and bred and I wouldn't eat Jellied Eels if you paid me. Black pudding is delicious grilled up with bacon for a full English breakfast ir a sarnie with HP sauce that is spicy other brown sauces are sweeter. My mother used to make Mushy Peas from boxed dried marrowfat peas. Being a Londoner she made us Pease Pudding made from yellow split peas, boiled up in a cloth so yummy hot with rich gravy. Food of the Gods. 👵🏴🌹🌹🌹
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
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'm English, and I adore ALL of these foods, are you surprised? This includes Haggis, which I have eaten in Scotland served with Neapes and Tatties served at my friends parents home in Glasgow. Neapes are Swede, Tatties are potato. Haggis is vey well spced and good texture. You will like it. However, what was most interesting to me was the real Glasgow culture of 20 years ago. My friend's mother' cooked everything, Haggis Neapes Tatties. Me my Wife, my friend, his wife, my friend's father sat round the table, there was no seat for the cook. I, as the invited male was served FIRST, then the Father, then the son, and finally the women, eldest first. WHEN we had all finished eating my friend's mother ate the left overs. THIS IS NOT A JOKE it is true. Please try Haggis in Scotland, but do not expect to find the full experience in a hotel restaurant.
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.
I haven't watched the video yet but I see Christmas pudding shown in the thumbnail. Today is my last (6th) portion of Christmas pudding I will have eaten over the Christmas season. It's rich, comforting and succulent but has to be eaten with an appropriate topping e.g. brandy sauce (made mainly with cream and brandy although runny custard is a good alternative) and in the right quantity of both pudding and topping. The pudding is filling and the more overpoweringly rich you find the flavour, the more topping you need to apply to tone it down. Yum, yum. I have seen Americans trying Christmas pudding with little or no accompaniment and then claiming they do not like it! That's essentially setting up a straw man. It's as bad as watching Americans trying to make tea and then concluding that they like coffee better on the basis of their failed attempts.😢
@@MrBulky992 yep. Although it wouldn't be as alcohol laden as we know it today nor with the extra rum or brandy poured over it. Never tried it myself but unusual sounding combinations do sometimes work.
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.
What I loved the most when I visited England years ago were those meat pies! So good. They beat out the homemade “beef pot pies”here in the states by a landslide . ☺
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 .
Worth watching best marmite ads here on TH-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!!)
Haggis is basically a mutton sausage. I don't think anybody would dislike it unless they are confronted with the ingredient list! Sheep meat is a basic in Wales and Scotland, just like goat is popular in Africa.
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
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 😃
Marmite is my favourite. What you need is toast, lots of butter, and a lil bit of marmite. I like to mix it with the butter until it goes kind of light brown. I also add marmite to stews to add some depth of flavour. Also marmite with peanut butter 🤤 And as a vegan it’s such a good ingredient! I don’t think I’ve ever seen a non Brit “get” marmite. Even half of Britain hates it. Try it and be the anomaly, we believe in you!
Agree 100% with mixing Marmite with butter before spreading it, especially for a beginner. Warm it in the microwave for just a few seconds to make it softer and easier to combine with some room temperature block butter until it’s mixed to a light caramel colour. It then keeps well in the fridge and you won’t get heavy blobs of the black stuff on your toast that will strip the surface off your tongue. 😮
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)
I've seen loads of Americans trying Marmite on reaction videos and I've only ever seen one person who liked it, everyone else couldn't wait to wash their mouths out. 🤣🤣
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.
Both Haggis and Black Pudding are gorgeous, chips with gravy are delicious. For me Jellied Eels and Marmite are awful, I know that others might well disagree. Brown Sauce is lovely in sandwiches with Cheese or Corned Beef, as well as a Bacon Buttie.
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.
If you get some marmite do remember that you spread it very very thin the first time. Don’t spread it like you might peanut butter etc as you’ll find it very strong and salty.
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
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.
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.
Youd have to leave America to get haggis its illegal here due to the offal and the USDA but its good. Contrary to belife black puddung isnt illegal here in America its just really hard to find Marmite thinly spread on toast or bread but some of us like it spread quite thick
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.
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
Christmas pudding defo has fruit in it. Often also consumed with brandy butter. Jellied eels, gross! I am an Oxfordshire las and can confirm, ketchup with my chips thanks 😁 haggis definitely has an offal taste and blood pudding is quite metallic
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 👍
As a southerner, I can confidently say that the only time in my life that I have ever put mayonnaise on my chips is when I've been in France, Belgium or the Netherlands! Here at home it would be salt and vinegar, or if eating them at home, tomato sauce. I don’t even recall ever seeing mayonnaise available in a chip shop for us southerners to put on our chips, which apparently we do! 🤷♂️
Agreed. I lived in Kent, and while I have seen bottles on mayo on the counter, I've never heard of mayo on chips being popular. That's considered a continental Europe thing. It was all salt and vinegar, curry sauce, mushy peas. Same for London, same for East Midlands. The only thing that's noticeably different to me is gravy being more common in the north, but that's usually an option down south too.
Do you have a PO Box. I’ll send you some “traditional” English treats. Not the eels though, believe me, they are what I imagine death to taste like lol 😂
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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.
This is an excellent tip 👏 👌
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 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 😅
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. ☺
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.
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.
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 😅
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
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.😀😀
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!
@@user-se7es6uc8v 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.
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.
Looks like walmart sells licorice allsorts your side of the pond. I Love em!
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
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
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😊
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.
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.
Marmite got me is amazing. I love it with butter on toast
White bread, real butter 😉
Been watching your videos for a long time just cause I really like you. Wishing you much success. Here’s a hug 🤗
Happy 2024, your channel is great
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 .
Marmite on buttered toast, then baked beans.. perfect..super savoury 😊❤
I am the 00000000.1% of the population that cannot decide if I like Marmite. Ooh I do like this idea! My go to thing is add 1/2 Oxo cube to a can of beans. Thinking again, what about adding a spoonful of Marmite instead? Trials ongoing! LOL!
@AnthonyValentine-vm1yc I don't do oxo personally (no meat for me) ..but I can see where you are coming from! Marmite is good in lots of stuff..it adds a bit of umami rather than turns it all to Marmite..Good luck with experiments! 😀
Then top those beans with a good strong cheddar for snack perfection.
I love Marmite and beans but have never tried them together. My brother swears by it
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.
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.
Marmite on toast with a cup of tea and don't forget to butter the toast first.
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 👍🙂
Haggis is one of the best things, it’s spicy peppery taste, love it.
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)
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.
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.
11:38 - That's NOT haggis - that's black pudding.
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.
Grew up on Marmite. Fortunately available in South Africa. Should be used very sparingly on buttered brown toast.
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.
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.
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.
I'm 65 now. When I was a child in the 1960s, most of the women who cooked our school meals had learnt to cook during WW2. Spam fritters were very commonly served and I liked them.
We used to get Spam fritters, chips and mushy peas at school. I'd eat the Spam and the chips - but the mushy peas were a torture beyond all bearing.
A couple of years ago I had a Spam fritter in a 'retro' London restaurant. They'd fancified it with various herbs and spices and it had a super crunch batter. I enjoyed it so much that I bought a tin of Spam the next day - which is still on the top shelf of my food cupboard unopened and saved for an emergency.
I eat a lot in my childhood and no complaints!
That’s when they used to know how to cook properly,from scratch! My mum was a brilliant cook!😊
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.
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.
I confess, spam fritters were top of my list at school dinner in the 70's...
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.
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.
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
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.
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!
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.
As an English person, I cannot tell you how delicious haggis is. Absolutely scrummy
Black pudding also delicious!
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.
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.
There's also a marmite peanut butter spread I love em both.
Do a burns night video and try some haggis, also some Stornoway Black pudding is divine.
Tiger bread and lentil soup.
Steak and kidney pie homemade or from a bakery. It's getting less popular as some bakeries only have steak pie. I like it with a bit of ketchup on it
Ketchup on stake pie? Ketchup n gravy? You nonce
Kidneys were cheap filling for pies back in the day. No one would ruin a good steak pie by adding kidney to it these days, I'm happy to say. The same goes for liver; the devil may take them both. :)
I'm a Londoner born and bred and I wouldn't eat Jellied Eels if you paid me. Black pudding is delicious grilled up with bacon for a full English breakfast ir a sarnie with HP sauce that is spicy other brown sauces are sweeter. My mother used to make Mushy Peas from boxed dried marrowfat peas. Being a Londoner she made us Pease Pudding made from yellow split peas, boiled up in a cloth so yummy hot with rich gravy. Food of the Gods. 👵🏴🌹🌹🌹
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
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'm English, and I adore ALL of these foods, are you surprised? This includes Haggis, which I have eaten in Scotland served with Neapes and Tatties served at my friends parents home in Glasgow. Neapes are Swede, Tatties are potato. Haggis is vey well spced and good texture. You will like it. However, what was most interesting to me was the real Glasgow culture of 20 years ago. My friend's mother' cooked everything, Haggis Neapes Tatties. Me my Wife, my friend, his wife, my friend's father sat round the table, there was no seat for the cook. I, as the invited male was served FIRST, then the Father, then the son, and finally the women, eldest first. WHEN we had all finished eating my friend's mother ate the left overs. THIS IS NOT A JOKE it is true. Please try Haggis in Scotland, but do not expect to find the full experience in a hotel restaurant.
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.
I haven't watched the video yet but I see Christmas pudding shown in the thumbnail.
Today is my last (6th) portion of Christmas pudding I will have eaten over the Christmas season.
It's rich, comforting and succulent but has to be eaten with an appropriate topping e.g. brandy sauce (made mainly with cream and brandy although runny custard is a good alternative) and in the right quantity of both pudding and topping.
The pudding is filling and the more overpoweringly rich you find the flavour, the more topping you need to apply to tone it down. Yum, yum.
I have seen Americans trying Christmas pudding with little or no accompaniment and then claiming they do not like it! That's essentially setting up a straw man.
It's as bad as watching Americans trying to make tea and then concluding that they like coffee better on the basis of their failed attempts.😢
Traditionally (Victorian times) Christmas pudding (pr plumb pudding) was served with beef during a main course rather than as a dessert.
@@madabbafan 'Plum pudding'
@@whattiler5102 oh dear, I made a spelling mistake. Wherever would I be without you to correct me?
@@madabbafanNow that does sound awful. What were they thinking? Did they serve it all on the same plate? What a mess!
@@MrBulky992 yep. Although it wouldn't be as alcohol laden as we know it today nor with the extra rum or brandy poured over it. Never tried it myself but unusual sounding combinations do sometimes work.
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.
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.
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 !
What I loved the most when I visited England years ago were those meat pies! So good. They beat out the homemade “beef pot pies”here in the states by a landslide . ☺
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 .
Worth watching best marmite ads here on TH-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!!)
Haggis is basically a mutton sausage. I don't think anybody would dislike it unless they are confronted with the ingredient list! Sheep meat is a basic in Wales and Scotland, just like goat is popular in Africa.
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
I've eaten haggis once with neeps and tatties. I loved it.
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 😃
Marmite is my favourite. What you need is toast, lots of butter, and a lil bit of marmite. I like to mix it with the butter until it goes kind of light brown. I also add marmite to stews to add some depth of flavour. Also marmite with peanut butter 🤤 And as a vegan it’s such a good ingredient!
I don’t think I’ve ever seen a non Brit “get” marmite. Even half of Britain hates it. Try it and be the anomaly, we believe in you!
Agree 100% with mixing Marmite with butter before spreading it, especially for a beginner. Warm it in the microwave for just a few seconds to make it softer and easier to combine with some room temperature block butter until it’s mixed to a light caramel colour. It then keeps well in the fridge and you won’t get heavy blobs of the black stuff on your toast that will strip the surface off your tongue. 😮
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
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
The discontinued "Ideal" sauce was the best !
I'm in the south, and I like my chips with a pea fritter and a LOT of salt and vinegar:D
I've seen loads of Americans trying Marmite on reaction videos and I've only ever seen one person who liked it, everyone else couldn't wait to wash their mouths out. 🤣🤣
Most of them spread it way too thick though, even when they're told to spread it super thin.
They don't butter the toast!
Black pudding and haggis are lovely and you've definitely got to try them.
You can also have it as a hot drink in winter when its very cold😋
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.
Both Haggis and Black Pudding are gorgeous, chips with gravy are delicious. For me Jellied Eels and Marmite are awful, I know that others might well disagree. Brown Sauce is lovely in sandwiches with Cheese or Corned Beef, as well as a Bacon Buttie.
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.
If you get some marmite do remember that you spread it very very thin the first time. Don’t spread it like you might peanut butter etc as you’ll find it very strong and salty.
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.
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
Henderson's Relish improves every type of food !
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.
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.
Youd have to leave America to get haggis its illegal here due to the offal and the USDA but its good.
Contrary to belife black puddung isnt illegal here in America its just really hard to find
Marmite thinly spread on toast or bread but some of us like it spread quite thick
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.
Worcester sauce was a batch of brown sauce that went wrong and they couldn't afford to throw away.
They gave it a new name, and voila!
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
Christmas pudding defo has fruit in it. Often also consumed with brandy butter. Jellied eels, gross! I am an Oxfordshire las and can confirm, ketchup with my chips thanks 😁 haggis definitely has an offal taste and blood pudding is quite metallic
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 👍
As a southerner, I can confidently say that the only time in my life that I have ever put mayonnaise on my chips is when I've been in France, Belgium or the Netherlands! Here at home it would be salt and vinegar, or if eating them at home, tomato sauce. I don’t even recall ever seeing mayonnaise available in a chip shop for us southerners to put on our chips, which apparently we do! 🤷♂️
Agreed. I lived in Kent, and while I have seen bottles on mayo on the counter, I've never heard of mayo on chips being popular. That's considered a continental Europe thing. It was all salt and vinegar, curry sauce, mushy peas. Same for London, same for East Midlands. The only thing that's noticeably different to me is gravy being more common in the north, but that's usually an option down south too.
We have blood pudding in France which we eat with heated apple sauce.
Boudin noir - delicious.
Do you have a PO Box. I’ll send you some “traditional” English treats. Not the eels though, believe me, they are what I imagine death to taste like lol 😂
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.
I grew up eating all these things.. However my favourites were Black Puddings (Blood sausage) and Honeycomb Tripe (Lining of the cow's stomach)
When you try brown sauce, try it with bangers and mash! A little goes a long way and on sausages it's yummy yum.
I used to be vegetarian and I'm very picky with meat products now but I do LOVE haggis and black pudding 😋
Haggis wasn't created to be a delicacy. it was a cure for starvation. In the past prime cuts of meat were a luxury to many people.
You dont have to cook black pudding, its already cooked when you buy it. Have had it cold as a side dish in buffets.