Sushi, burgers, borritos, all originated from Scotland, but the lizard people start a mass misinformation campaign to pull the wool over everones eyes.
The Chinese/Japanese character for soup is 汁 which is comprised of the characters for water and ten. But you can easily remember it as “soup is water PLUS anything” Sorry if you don’t care. I’m learning Kanji and I find this stuff fascinating
if you add the parsley closer the end, it will keep its flavour better. its an aromatic, so its compounds are volataile (hence it has a strong odor), so by cooking it that long it loses alot of that. if you want to flavour the broth with it, you should at it into the liquid and not fry it, then those compounds will go into the broth, and not cook off.
Love your and Marcus's videos about Scotland, Scottish cuisine, and Scottish culture. The perspective is enlightening and really entertaining. Especially for someone who learned his family came from Scotland a long time ago.
My mom would tell you to brown the onions first, to have them release the flavour. You can halve them and grill them on open gas-stove flame. I usually make vegetable soup, so I brown the halves in olive oil which will provide fat to the soup.
One of my favourite dishes! My grandmother made this almost every week when I was a child. I'm not sure if it is exclusively Scottish as my German/English grandparents also made this in Australia. Great and fun video as always! I'll be sure to make some soup tomorrow.
I love ham and lentil soup my parents use to make it also my landlords wife make it for me every now and then which is really nice I don't know if it Scottish though but it seem it was made all over Europe back in the the day.
My favourite dish she made was Steak and Kidney Stew, she added Carrots ( Sliced ) Swede and Spanish Onions. She cooked the Stew for about 1 to 2 hours, then made Dumplings made of Self Raising, Shredded Suet with mixed Herbs she boiled them for about 1/2 to an hour. I always ate about ( don,t judge me ) ate 4 or 5 of the Dough Balls.
Nice to hear the Scottish accent as I have been away for many years! Parsley is rich in vitamin C and other antioxidants, which help reduce the risk of serious health conditions like diabetes, stroke, heart disease and cancer. It's also an excellent source of: Vitamin A. Folate. I make the soup just like you and like you mentioned turnip has to be in mine, I won't make it if I forgot to buy it. To make it healthier just after I take the ham out, I skim to top of the ham water into a glass container and place it in the fridge just in case I need it - you will see the separation of liquid and fat and be glad it is not in your soup.(also do it for all my stews) White pepper is nice and poultry seasoning has thyme and rosemary.
Same here in south west germany. Though to be honest propably every nationality will have something like this. Put good stuff in pot, cook it, have heaven on earth.
When making split pea I usually get smoked ham on the bone to save a bit on the initial cooking. Then I just slap that in with the veggies to cook and let the bone add some flavor to it. Then skim and cut up the ham near the end.
My mom made lentil soup here and there when I was a kid, but I don’t really remember a ham & lentil version. Must’ve not made it all the way to the Rockies.
Mince and tatties is definitely a Scottish meal, because all my friends from other cultures have no idea what I’m talking about when I bring it up 😂 they don’t even have an equivalent in most western countries.
This looks so good! Look into Better Than Bullion. It comes in jars, and they have beef, chicken, vegetable, onion, and a bunch if other flavors. WAY better than cubes! Now I want soup! 😆 🥣 Also, anything you make at home is going to be exponentially better and healthier than store bought! ❤
I didn't know that was a Scottish thing. Guess it makes sense given my mom's side that's its a recipe in our family. Scottish ancestroy probably passed it down the line. Cool😃👍
"It'll look gross, but it'll taste nice." - basically the main thing that happens whenever I am cooking. It tastes really good, but It always looks someone shat on a plate.
Was making pulled pork tonight and hubs comes in and yells "wtf no parsley" and I'm like it's just green dust. No flavour. If I want green I'll add oregano, spinach, basil. Fn parsley. I bred with this one. Thank glob the kid was born with taste buds.
@@brendencampbell3082 Nope, she has a bunch, we’re all listed at the end of the video. Only a few people comment early. I don’t because I can’t, because I’m on mobile and it won’t let me do anything other than watch the video.
Can you make a British/Scottish dish? Not sure of the name but it's sausages that's cooked then baked in a cake mix. Toads in "something" I think. Lmk...
Rumbltythumps? is that Scottish? or northern english? Cockaleekie? When I was there last< I was more focused on my Tennet's 880 intake than the local cuisine.
And what do you cook under your hand jewelry?. Staphylococcus. Epidermidis. S. homis. Staphylococci. Coryneform bacteria. Propionibacteria. Corynebacteria. Dermobacteria and micrococci to name but a few Perhaps.
I already watched the dogs eating ham, but I gladly watched it again
Everything is Scottish, don't question it sue.
Sushi, burgers, borritos, all originated from Scotland, but the lizard people start a mass misinformation campaign to pull the wool over everones eyes.
ahh yes, my favourite scottish meal, tex-mex boritos
If its not Scottish, its CRAP!.
Buddha was later seen dropping the remains of the ham hock at the doorstep of a local synagogue.
That's brilliant
That's one thing I love about soup, its easy and everyone has a different recipe for the same thing. Such a versatile dish!
The Chinese/Japanese character for soup is 汁 which is comprised of the characters for water and ten. But you can easily remember it as “soup is water PLUS anything”
Sorry if you don’t care. I’m learning Kanji and I find this stuff fascinating
1:18 Absolute legend Papa Hulk 🙏🏼
Hallo!
*w h o l e s o m e a f*
Use this comment as a “I want to see a mince and tatties video!” button.
Yes! lets have that please
if you add the parsley closer the end, it will keep its flavour better. its an aromatic, so its compounds are volataile (hence it has a strong odor), so by cooking it that long it loses alot of that.
if you want to flavour the broth with it, you should at it into the liquid and not fry it, then those compounds will go into the broth, and not cook off.
the pug ASMR is really soothing along with the cooking. Keep it up, Sue. Your content is so wholesome and we could all use that right now.
Love your and Marcus's videos about Scotland, Scottish cuisine, and Scottish culture. The perspective is enlightening and really entertaining. Especially for someone who learned his family came from Scotland a long time ago.
a bowl of hot soup or stew is just the right thing after a long day at work or a long hike in the winter.
The one universal thing that every scots person says is... "MY MUM'S is THE BEST" and that's usually how the fights start! :)
You should make Cullen Skink. Parsley adds flavour. Love the video by the way
Huh, no way my dad makes this, learnt it from his mum, and I love it. Hi from Australia!
Your kitchen cupboards colour is 👌
"We'll stop havering"...you better never! LOL
Done well like this the soup is a winner all round and love the twist with different stock cubes!
"delicious ham watter" sue you are a treasure
I love these savory food videos!! I would really like to make this lentil ham soup, thank you for this video sue!!💕💕
I'm so hangry right now. Awesome vid, Sue. Thank you.
You're right, parsley is just there to add a little bit of blandness to make you realise how better your food tastes without it.
My mom would tell you to brown the onions first, to have them release the flavour. You can halve them and grill them on open gas-stove flame. I usually make vegetable soup, so I brown the halves in olive oil which will provide fat to the soup.
But yum, this soup looks really tasty. Should make it sometime.
A braw soup to keep us cosy and warm in this awful climate we have to suffer!
That looks so good for dealing with this cold weather I'm currently in. Great video!
Looks very similar to the ham and pease broth me ma would make when I was a young bairn. Such a good winter-warmer.
Thanks Sue I needed this im super stressed out spend the entire night rebuilding a door and filling drafts with calk
Perfect video for National Homemade Soup Day
I love how all the recipes breakdown to, do what you want lol. Love the videos Sue.
One of my favourite dishes! My grandmother made this almost every week when I was a child.
I'm not sure if it is exclusively Scottish as my German/English grandparents also made this in Australia.
Great and fun video as always! I'll be sure to make some soup tomorrow.
(Whispers) it’s considered “poor food” in the US...
Big fan of the Mad Lad and your cooking videos are mouth watering! Father of a 16 month old girl. I'm so excited and happy for you guys!
"I could make it" Hold him to that
I love ham and lentil soup my parents use to make it also my landlords wife make it for me every now and then which is really nice I don't know if it Scottish though but it seem it was made all over Europe back in the the day.
My mum used to boil a joint of Gammon ,take it out of the pot and add Swede, carrots and Red Split Lentils.
My favourite dish she made was Steak and Kidney Stew, she added Carrots ( Sliced ) Swede and Spanish Onions. She cooked the Stew for about 1 to 2 hours, then made Dumplings made of Self Raising, Shredded Suet with mixed Herbs she boiled them for about 1/2 to an hour. I always ate about ( don,t judge me ) ate 4 or 5 of the Dough Balls.
It's funny I've always thought of this as a southern dish in America, but we could've gotten it from y'all haha.
South is heavily Scots-Irish, so is Canada, why they say "Eh" all the time. Accents too.
@@CelticAngloPress2nd indeed! I noticed this recently while looking into southern accents and catching a lot of the same inflections in words.
Could you use more stock in place of ham water if you've used a pre-cooked meat? (I'm lazy and Morrisons have nice cooked meat on the bone)
Absolutely! Yeah xxx
@@SueHulk fantastic!
Sue, you rock!
Awesome, can't appreciate the sweet ones, Scottish ancestry, 3rd world living, Curse of Clan Campbell. Blessings to your family.
I might actually make it for my father. He always raves about how lentil soup is great.
Ahh, the pugs are too cute!! (And this looks good, I've got most of the ingredients here save for the onions, I can make this myself this week!!)
Sue, are there mushrooms that only grow in Scotland? A savory mushroom soup made out of those would be grand!
Nice to hear the Scottish accent as I have been away for many years! Parsley is rich in vitamin C and other antioxidants, which help reduce the risk of serious health conditions like diabetes, stroke, heart disease and cancer. It's also an excellent source of: Vitamin A. Folate. I make the soup just like you and like you mentioned turnip has to be in mine, I won't make it if I forgot to buy it. To make it healthier just after I take the ham out, I skim to top of the ham water into a glass container and place it in the fridge just in case I need it - you will see the separation of liquid and fat and be glad it is not in your soup.(also do it for all my stews) White pepper is nice and poultry seasoning has thyme and rosemary.
Shank and barley soup? Lamb shank, barley, onion, celery, carrot, parsnip, potato and swead.
We eat very similar soup in Eastern Europe, even the consistency is on point.
Same here in south west germany. Though to be honest propably every nationality will have something like this. Put good stuff in pot, cook it, have heaven on earth.
When making split pea I usually get smoked ham on the bone to save a bit on the initial cooking. Then I just slap that in with the veggies to cook and let the bone add some flavor to it. Then skim and cut up the ham near the end.
Though I will admit, your version would probably be a lot better than mine!
Fancy Green Bits - "Garnish".
Not being an ass, I love the accent.
This looks super good!
I'm not a soup connoisseur but I have to agree with the stew like soup, I don't want water for dinner.
According to Wikipedia mince and tatties is Scottish so that's good enough for me.
ham looks wonderful
Fancy green bits. Shes not wrong.
I pretty much had something very similar growing up in NFLD. I don't know if we had a name for it but all I know it was very good.
My mom made lentil soup here and there when I was a kid, but I don’t really remember a ham & lentil version. Must’ve not made it all the way to the Rockies.
Mince and tatties is definitely a Scottish meal, because all my friends from other cultures have no idea what I’m talking about when I bring it up 😂 they don’t even have an equivalent in most western countries.
Only watching this because I'm sick as a dog waiting for my kung flu results to come back, and am dying for exactly this sort of food.
I loved this, and the ending was hilarious 😂🤣
Hi I made this soup really nice flavours! I add little be of garlic cos I like lentil with it but other then that thumbs up xoxo
This looks so good! Look into Better Than Bullion. It comes in jars, and they have beef, chicken, vegetable, onion, and a bunch if other flavors. WAY better than cubes! Now I want soup! 😆 🥣
Also, anything you make at home is going to be exponentially better and healthier than store bought! ❤
The soup of champions
Definitely a Scottish thing, the only person I've ever known make it is my mam, she's from the Shetlands x
Forgot to mention I live in England which makes the above make more sense 😂
You could add a bay leaf near the end :)
My mum used to cook this... but it was called pea and ham soup... instead of lentils she would use split peas.
Me mom makes this, calls it pea and ham soup, also uses a pressure cookers to speed up the cooking time.
"I could make it"
Make him prove it then
I didn't know that was a Scottish thing. Guess it makes sense given my mom's side that's its a recipe in our family. Scottish ancestroy probably passed it down the line. Cool😃👍
Agreed. Parsley is a beard, but for food.
Mmmmmmm now I em geting hungry mmmmmmm 👌😁👍
love both of you ❤️
Wuhey... My aunty makes this he's never telt me the recipe. cheers Sue!
"It'll look gross, but it'll taste nice." - basically the main thing that happens whenever I am cooking. It tastes really good, but It always looks someone shat on a plate.
Looks delicious
Was making pulled pork tonight and hubs comes in and yells "wtf no parsley" and I'm like it's just green dust. No flavour. If I want green I'll add oregano, spinach, basil. Fn parsley. I bred with this one. Thank glob the kid was born with taste buds.
Tasty!
i finally made your bueno cheesecake .... cost me nearly £30 but my god it was good , sent a picture through instagram dm's :-)
Nice! I’ll have to make that one day!
For whatever reason I never knew ham stock cubes were a thing until this video
Started cooking a pot of this around 2pm... Getting bloody impatient now waiting for the meat to soften up and fall apart 😭🤣
You look beautiful! Hope you are feeling well. Foods from the UK?
Video is posted 4 February 2021. Comments are two weeks old. TH-cam.
It was unlisted: early access is a perk for Patreon members.
Thats because my Patrons get videos 2 weeks in advance :) xxx
@@SueHulk so you have 2 Patrons?
@@brendencampbell3082 Nope, she has a bunch, we’re all listed at the end of the video. Only a few people comment early. I don’t because I can’t, because I’m on mobile and it won’t let me do anything other than watch the video.
ham and lentils isn't popular in the rest of the uk. but i've defo had it b4
Making this rn 😊
It's Scottish, now ✌
Can you make a British/Scottish dish? Not sure of the name but it's sausages that's cooked then baked in a cake mix. Toads in "something" I think. Lmk...
Can you make fresh haggis? Lungs and all that shit.... Love the show. Better than Mad Lads! Keep it up.
Hulk smash!
mince and boiled potatoes is just a every day thing. been down in england forever too. Feel free to do it, but i dont think its a scottish thing.
My Mum makes this all the time but we call it Broth instead, maybe that's the England version of this haha
Scotch Broth. Broth for short. :)
Yous two and that fuckingLimmy are the only folk that talk wae a normal scottish accent on youtube pure heavy hellfae noahmean 😂
The Dugs ....Waaantin a Bit of Ham !
parsley does have a flavour tho... thats what herbs are for
Are there any Scottish recipes that use Scotch? :D
Yep, Sue has even made a whiskey and peppercorn sauce for one of the savory dishes
Cool!
Hullo lovely Sue ❤️❤️❤️❤️❤️🇨🇮🇨🇮
You guys have coddle?
I feel like, even if it didnt originate in Scotland, if a Scot makes it, it IS Scottish.
YETH
Phwoar
you look like Joanne Calderwood the scottish UFC fighter kinda
tendies and dew video when?
I'd love to see Marcus' tatties
Parsley is just an aromatic , should only be added as an accompaniment to light flavours cause it tastes almost like nothing
prequal to the ham vid lol
Rumbltythumps? is that Scottish? or northern english? Cockaleekie? When I was there last< I was more focused on my Tennet's 880 intake than the local cuisine.
And what do you cook under your hand jewelry?.
Staphylococcus. Epidermidis. S. homis. Staphylococci. Coryneform bacteria. Propionibacteria. Corynebacteria. Dermobacteria and micrococci to name but a few Perhaps.
Please make stovies. Pleaseeeeeee
Deep fried heroin