@@DianeJennings One of the reasons Coke tastes different is the water used to make it. Coke will taste different depending on where in the US it's bottled. Texas Coke tastes different than New York, or Atlanta, or California... which all taste different than each other just depending on the source of the water.
When Hershey developed his chocolate, his factory was near a dairy and he wanted to use fresh milk. European chocolate has always used powdered milk as fresh milk can burn. Hershey figured out a recipe that minimized the burn and tasted good. His chocolate took over America and most of his American competitor companies still bought their chocolate from Hershey. So even if you ate a Milky Way, you still were eating Hershey chocolate. Americans simply got used to it.
Wrong. Hershey came up with a way to preserve the milk by adding the chemical she talked about. It have it a longer shelf life back when they didn't have a lot of preservatives. Also in Europe they use more cocoa solids in the US they have to have 10% cocoa.
Many years ago ,after I graduated High School , my pen pal in England invited me to visit for a month They bought spam for me because they had heard that Americans loved it I have never tasted it Not sure where people get their info such as this
From what I've read, high fructose corn syrup is not kosher for Passover, so there is some Coke with sugar produced around then. Those bottles used to have yellow caps, but it's been years since I've had any.
@@miriambarnett2782 Heck, the grocery store I go to will sell you a case of it if you want. They're also usually well-stocked with Kerrygoldbutter, so win-win.
I was just saying today that I prefer Hershey’s to any other chocolate, and yes, I’ve had chocolate from all over the world, it’s just what I prefer. But to be honest, I’ve not met a chocolate I didn’t like, it’s all good 😊
Just when I got used to paying 4 times as much for Irish butter, my local market started carrying Kerrygold cheese and Irish bacon. Thanks a lot Diane.
Honestly I wouldn't have even noticed the head being cut off if it wasn't for the warning. Why would I look at the top of the head when the face is so lovely?
People often says how important it is that you use all of an animal. "Back in the old days, they used every part of pig but the squeal." Then you feed them a product designed to use up parts of chicken too small to make a sandwich and then it's "this isn't whole chicken breast meat". It was never supposed just like sausage wasn't meant to be made of steaks. And don't dare mention what a natural sausage casing is.
The same people that buy sugar-free marshmallows are probably the ones also buying birthday cakes with the non-dairy whipped frosting. A real birthday cake should have butter cream icing and lots of it.
Happy Friday Diane! Btw, you’ve done a great job covering lesser known stories of a darker variety on your DBD channel. With those two aspects in mind, the heartbreaking damage done by the drug thalidomide would be right up its alley. Due to a majority of those affected being in Europe (including Ireland), it’s not often talked about in the U.S. For instance, my first time hearing about it was during an Organic Chem lecture in college.
DAIRY!!! We can get dairy products that are similar to Irish ones here in America. I like Kerrygold butter, and it’s certainly one of the best big brands available. HOWEVER! I prefer creamery dairy here in Appalachia, especially those run by the Amish and Mennonites in our area. Yum.
I think that is the difference between mass produced dairy products and small batch production like your Appalachia examples. In Europe, their mass produced products often will not cut the corners (more expensive way) that US mass producers will to deliver a less expensive product.
Out in the plains of Texas where free range cattle and dairies are the norm, the butchers and creameries produce richer cleaner tasting products that feels worth eating.
I have tried Kerrygold and found it just marginally better than the local stuff. Paid $4 for half a pound (227g) certainly not worth the cost. if I could id send ya some Tillamook butter. it's made here in Oregon.
I think I seen it at Walmart here in Louisiana. I'll definitely have to try it next cake I make for my family. I only use real butter for my buttercream icing. Most bakeries use a shortening based, and call it buttercream. So I bake at home for family and friends.
Oh well I love our food. It really doesn't matter that u feel Ireland is better. U should. U live there. I guess I'm just used to it. So for me it's great.
Diane continues to defy the odds how she has made it this far based on her diet. I feel like there is a good chance if she started eating lettuce regularly it might be her undoing.
Surely a better comparison for Twizzlers would be some kind of red licorice candy, rather than a taffy? Comparing a US licorice to an Irish taffy introduces a lot of variables that have nothing to do with "Irish vs US."
@@criswilson1140 That's as may be, but red licorice is the comparison Twizzlers very much seem to be trying for. If that doesn't go well for them, _oh well._
I went to a Subways in Madrid and had their meatball sandwich and it tasted totally different than a Subway meatball sandwich in America. Though I did fall in love with the ham croquettes at Burger King in Spain.
Any foreign traveler should be trying to indulge in the cuisine of the locals as much as possible when overseas. Unless someone is living there for a period of time and is very homesick they should be avoiding their old cuisine (especially American fast food if they are from the USA). I would want to try to have a more authentic taste of what it is like there when traveling. Back when I was 19 years old, I did go to Pizza Hut in Scotland but I was able to legally drink there so that was unique (for a long time- & I’m still not sure- but I didn’t think that in the States that Pizza Hut served any alcohol, certainly I had never had any before so it was quite an experience for me to get super buzzed at one then).
@@chrisk5651 I had paellas till it was coming out my ears, tried dozens of tapas, after 3 months it's nice to get a hamburger or sub sandwich every once in a while.
US bacon is generally called side bacon in Europe, from the pork belly with all its fatty goodness. 🥰 UK (and I guess Ireland) uses back bacon, which uses a loin cut near the back of the pig. It is leaner and served differently (as in bacon and cabbage). US nuggets are 100% white meat. I suspect the difference in taste is due to the oil used.
I have heard that American chickens are fed so much growth hormones that they grow too heavy to even walk. I'm sure that that much hormone will effect the flavor of the meat. In Canada, it is illegal to raise chicken and poultry on growth hormones, so our nuggies should taste closer to what you have in Ireland. Also, we don't use so much finely textured, lean beef (pink slime) in our processed meats.
@@dougbrowning82 There is a rapidly growing demand for free range chicken so people need to keep up the pressure for companies to knock it off with the hormones.
diane: if you make it back to a mcdonald's in america, when you are placing your order for whatever, tell them you want NO SALT! they salt everything twice! by ordering no salt, they will not salt it a second time and therefore NOT kill the flavor! it really does make a difference. as a sidenote: you may get a server who doesn't know anything about the NO SALT key. (yes, i'm serious here.) they may tell you "we don't have that here". politely ask for the manager and he will teach the employee about the no salt key.
A fairly large segment of the US population will usually choose the cheaper choice in products which leads to a race for manufacturers to use cheaper ingredients.
I see what you mean about some of the bread here. I sent my friend to pick some up for me just recently and he bought a brand I normally don't, (Cause I said, 'Oh, just whatever sandwich bread,' ) and this stuff is so full of corn syrup it's crazy. The problem with lots of American foods is that the corn syrup's so cheap they just keep using more and more of it, and it makes a lot of things kind of intolerable for me. When they used real sugar there tended to be more incentive not to overdo it. :)
I have learned how basic food taste different in America than they do in Europe. From your today video. I always happy to see Editor Diane. Have a very good day.
There was a time when I could buy packaged beef steak and kidney pie from a company in Ireland. Was a Sunday tradition for my entire school days, homework and Irish Pie. Loved it, I was alone in this.
I will say that, in the US, food in the stores was developed for three things: cheap price, wide variety, and shelf life. Consideration for taste was a distant fourth place. There have been some movements to change this, but it is slow to come and shoppers don't want to sacrifice the first three. That's also why fast food places do so well here - speed and convenience.
American bacon and rashers come from different parts of the pig.. American bacon is streaky with fat because it comes from pork belly, one of the fattiest parts of the pig. Rashers are cut from the loin, located in the middle of the pig's back where the meat is leaner. In America we refer to Rashers as Back Bacon (a type of Back Bacon is also referred to as Canadian Bacon in the US)
Thanks for creating a fun video. After a few hours of overtime on a otherwise very frustrating Friday at work, it was very much like a fresh breath of air...
In America it is cocoa puffs, not crisps. Americans also are aware on corn syrup, we also prefer cane sugar. I doubt the grass is always greener in Ireland western Washington and Oregon are actually rain forests, and in the south there is irrigation lines.
I'm 31 seconds into this video and already am thinking of how snarky Editor Diane is being...with a gleam in her eye of all things! Okay, I'll continue now!
American and Canadian dairy products so different; Canadian , milk, cream, cheese, curds, cottage cheese, and ice cream just tastes better; and it's usually local too. Yep.
I work in a bbq joint in Norfolk va, I will tell you that bacon regardless of the country is from the pig belly. It's in the preparation. Curred in smoke and salt that was a primary means to preserve food. We diled it up with the adds like brown sugar and a touch of black pepper. It's a meal or a great addictive to any meal. If you have a a problem with pork. The same thing can be done with turkey bacon but not recommended it will burn if not watched
I once ordered a BLT sandwich at a London restaurant. The bacon was bleouuu! It was a half-raw, limp, sickly white slice of pork that was truly not fit to eat!!! (But the porridge they served the next morning was heavenly.)
Diane sounds like the Irish version of Trump. Ireland has greatest nuggets anywhere, best chocolate ever, and the most unbelievable bread you can ever imagine. haha
Can I ask to please light a candle for my friend Chris Campbell. He owned the local comic book shop and passed away in his sleep last night from Sleep Apnea. He was 42!
Happy Freya's Day Diane! I've traveled around the world a bit and I've noticed when trying American versions of food overseas it doesn't taste the same, just makes me appreciate getting back home more. I've tried spaghetti, lasagna, and pizza in Italy and wasn't impressed, it was a bit bland compared to what I'm used to. As for Chinese, Japanese, and Korean food I love it so no problems when I was there. According to history, Europeans loved American chocolate during and after WWII, so don't understand the hate, just saying. I'm aware of the manufacturing process you talked about and I can taste the difference between American and foreign chocolate and I don't have a problem with either except for the foreign chocolate that is a bit bland and doesn't taste sweet or much like chocolate like in the Asian countries. Great video and looking forward to your next video on Manic Monday!
My guess is, European chocolate production ceased during WWII and took a while to get going again afterwards, so it was American chocolate or no chocolate at all.
Yes rationing lasted for a long time in the UK and during the war the sweets were made from carrots as natural sweetness with no or very little sugar. I think any chocolate would taste amazing after years of rationing.
In the US, we have two terms. Nuggets and Tenders. Nuggets are formed from processed chicken. Tenders are pieces of chicken. They come in many shapes. Sometimes as a nugget type of piece and more oftenly in a strip.
Bread is the #1 euro commentary about food differences. But It is not sugar content, it is the wheat. US uses more hard red wheat which has much higher protein content and trace minerals than soft white wheat used in EU. Protiens generate gluten which make bread "spongier". Its a matter of choice, but I agree...I also prefer the breat in the EU. What is massively different for me in the EU vs US? #1 item...GUINNESS!!!
I agree with you on how everything in the States has too much sugar/hi-fructose corn syrup. Thank goodness I grew up with an Irish mum; who would import sweets from Ireland and England. And she was an excellent baker, even though our meals were bland. Both my parents have passed now, I am 64, the other day I ordered Walkers Shortbread Fingers, Jacob's Cream Crackers and some good old Kerry Gold butter.
I’ve been to Ireland twice. I got some of the best food served at the pubs. Absolutely loved the rich and delicious, homemade soups. Another thing I noticed was that your sandwiches always came with buttered bread. We had to ask for mustard. I also enjoyed Bewley’s coffee.
I mentioned it before, but I'm finally going to come to Ireland. I've had my flight for a minute, but just managed to book accommodations above a pub for my first 2 nights in Dublin. I'm excited. I used to like to hostel, but I now like a little more privacy. I found a pub with upstairs rooms for the same price as a private room in a hostel, so I thought that was a win-win.
I'm from Michigan, and I've been using Kerrygold almost exclusively for about 8 years now. The only time I use a way cheaper butter is when I need to keep costs down on what I'm making (like boxed desserts). I also love a good Irish cheese!
Canadian bacon is the best kind we can get. Not traditional bacon but more like ham slice. My girlfriend described McD's as Toxic Waste Nuggets. Dark chocolate is my go to, but Aldi has German ones that are fine. Belgian chocolate is my favorite.
Mark Smith, I am so with you on dark chocolate. If I have to eat a Hershey bar, it has to be a thin Special Dark or one of the seasonal peppermint/candy cane bars.
Hi Diane! I really enjoy your channel as well as the try channel where I first saw you. One thing I always think when I hear reviews like this is that I wonder if people think this is honestly what Americans are eating. America is huge obviously lol and there are a lot of regional food specialties and crafted products that people use more often than the internationally famous big brands. For example I grew up in a really small town but there are several chocolate makers here that are extremely popular and inexpensive. Even at the grocery store there are a ton of specialty chocolate items that are super cheap. Even Ghirardelli which is obviously sold nationally and perhaps internationally ismuch nicer than Hershey’s and as I said it’s available everywhere, inexpensively. I don’t think anyone outside teens and children eat the crappy stuff. A big aspect of consumerism in America is smaller businesses w quality made products trying to compete w the nastier large brands.
rashers are back bacon, american bacon is pork belly, also america is so big and has such a wide variety of offerings on these things it would probably be better to just use the brand names that you're thinking of, im sure ireland has like only one or two brands since there are only 5 million people give or take a leprachaun
I don’t, as an American, watch these videos to hear how great we seem to everyone and how everything we do is the best. I watch them because I want to know what things I like simply because I’m accustomed to them, and which are ACTUALLY good across the board. I’m pretty sure our palettes are askewed by so much soda, they have to add more sugar to everything else so it doesn’t taste bitter.
I knew it!!!! I always thought that Hersheys chocolate smelled weird! but I couldn't put my finger on it. of what it smelled like!!! My whole entire life, I had thought this!!! Thank you Diane!!!:D
@@bigscarysteve they call it "rashers" in Ireland, it's the same. The cut is from the loin, or "back bacon". American bacon comes from the belly. I like mine a little limp rather than crispy.
Diane, one correction on your bacon comment. American bacon is from the belly section of the pig whereas your rashers are from the loin section of the pig. The belly is much fattier than back bacon and tends to be smoked more heavily. But you are very correct that both are delicious in the own way.
I'm an American who grew up eating plenty of Hersey's, but I definitely prefer European chocolate. US "Bacon" comes from the belly of the pig, while Irish bacon comes from the back. So they're not really the same thing, but both are certainly delicious! Oh, and the Kerrygold at Wal-Mart is pretty affordable!
I completely understand your opinions on this. I had the opportunity to live in Germany for a few years as a kid and aside from a few restaurants and food brands located primarily in the southeastern United States and a few specialty shops here in Colorado I haven’t found much at all that tastes like the food I had there. Also, I completely get the chocolate thing. Hershey’s to me as a waxy taste to it. Ghiradeli is the closest we have to something that tastes like a good European chocolate.
I couldn't agree with this video more! My wife and I love to travel to Europe and the food quality is dramatically better over there. It is one of our favorite parts of going to Europe. American companies put so many chemicals and preservatives in our food and personally I think that is the dramatic difference.
We do have small niche communities generally around Central/Northern US that produce good dairy products. You just have to seek them out depending on demographics/locality. Coke, sugar/corn syrup, we have both options avail, again if you look for it.
Love me a large dose of ED ❤ thanks. I almost completely agree with you on everything. I don't eat chicken nuggets and I love Kerrigold butter and real Irish cream is so heavenly 😋
The tastebuds merely determine a foods characteristics (sweet, sour, salty, bitter etc.). The actual flavor is determined by the brain which is why certain foods appeal to some people and not to others.
I've talked with Europeans who have told me that what we call bacon they usually call fatback. If you think that is fatback you should see what we call fatback.
I lost 10 pounds in 3 weeks when I visited Europe. Granted, we were walking a lot, but at the time my job involved a lot of walking and physical work, too. I was absolutely in sugar withdrawals and had to go buy American cereal at the grocery store so I could have a once-a-day fix.
McDonald's isn't real food in my opinion so that explains why the chicken nuggets don't taste right. Back in the 60s and 70s twizzlers had flavor, strawberry, cherry, they were good. You're absolutely right, now they taste like plastic and I don't eat them anymore . I really like your channel, come back to Texas as soon as you can
Ireland is farther north and less direct sunlight, so your oreos don't get as dark of a tan as in America...hahaha
Mahahaha!
LMAO
❤ from 🇨🇦
@@DianeJennings One of the reasons Coke tastes different is the water used to make it. Coke will taste different depending on where in the US it's bottled. Texas Coke tastes different than New York, or Atlanta, or California... which all taste different than each other just depending on the source of the water.
'American' oreos are now made in Mexico, so are they darker in color now? LOL
HA!
"I don't mean to be shitting on your nuggets." is my new favorite phrase.
My sympathy goes out to Editor Diane for having to work with such unprofessional talent.
LOL - Great comment
LMAO!
When Hershey developed his chocolate, his factory was near a dairy and he wanted to use fresh milk. European chocolate has always used powdered milk as fresh milk can burn. Hershey figured out a recipe that minimized the burn and tasted good. His chocolate took over America and most of his American competitor companies still bought their chocolate from Hershey. So even if you ate a Milky Way, you still were eating Hershey chocolate. Americans simply got used to it.
American chocolate making also produces an acid which, unfortunately, is also the predominant component of vomit called "butyric acid".
cool story. but I still prefer Ghirardelli caramel squares for my smores LOL
Wrong. Hershey came up with a way to preserve the milk by adding the chemical she talked about. It have it a longer shelf life back when they didn't have a lot of preservatives. Also in Europe they use more cocoa solids in the US they have to have 10% cocoa.
"The first thing that tastes completely different..."
"And now for something completely different." - Monty Python
Spam spam spam spam spam spam 'I don't like spam !
Many years ago ,after I graduated High School , my pen pal in England invited me to visit for a month They bought spam for me because they had heard that Americans loved it I have never tasted it Not sure where people get their info such as this
@@judyperri9496 Spam was invented by Hormel Foods in America in 1937 to promote the sale of pork shoulder. It became a military staple during WWII.
@@dougbrowning82 , the recipe has also changes. Used to be way better than it is now...
For Coke over here, the Mexican version is made with real sugar, and you can get it in a lot of stores, especially here in California.
From what I've read, high fructose corn syrup is not kosher for Passover, so there is some Coke with sugar produced around then. Those bottles used to have yellow caps, but it's been years since I've had any.
We can get it by single bottle here too. Ohio
@@miriambarnett2782 Heck, the grocery store I go to will sell you a case of it if you want. They're also usually well-stocked with Kerrygoldbutter, so win-win.
@@allenabel3471 AFAIK, they still do, but you typically only see them in stores around Passover.
I was just saying today that I prefer Hershey’s to any other chocolate, and yes, I’ve had chocolate from all over the world, it’s just what I prefer. But to be honest, I’ve not met a chocolate I didn’t like, it’s all good 😊
Just when I got used to paying 4 times as much for Irish butter, my local market started carrying Kerrygold cheese and Irish bacon. Thanks a lot Diane.
Don’t care for regular Hershey’s chocolate, but the bar with Almonds is a different story.
damn
I was getting my hair cut. Next to me was a rabbit. He was getting his hare dyed.
Its a good one!
Bugs Bunny easter egg reference.
I don't eat chicken McNuggets, but I think it's adorable how she says "McNoogets".
Haha
Never go out to dinner with a duck, the bill will be enormous
Take my like and go away
@@redshirt5126 ill be back on Monday
A duck goes into a pharmacy and asks for some lip balm.
"Will this be cash or card?" asks the clerk.
"Just put it on my bill."
These puns aren’t all that they’re quacked up to be.
Honestly I wouldn't have even noticed the head being cut off if it wasn't for the warning. Why would I look at the top of the head when the face is so lovely?
Lovely face perhaps, but what an America hater :)
I noticed it much more on ED’s video than Diane’s
People often says how important it is that you use all of an animal. "Back in the old days, they used every part of pig but the squeal." Then you feed them a product designed to use up parts of chicken too small to make a sandwich and then it's "this isn't whole chicken breast meat". It was never supposed just like sausage wasn't meant to be made of steaks. And don't dare mention what a natural sausage casing is.
Why even bother with a sugar-free marshmallow? I'd rather eat my own shoe.
Haha! I honestly hadn't tried a real one till America!
The same people that buy sugar-free marshmallows are probably the ones also buying birthday cakes with the non-dairy whipped frosting. A real birthday cake should have butter cream icing and lots of it.
@@DianeJennings Shoe or marshmallow?
Sugar free marshmallows are like grain free bread. Sure, they make it, and you can eat it. But it's just not right.
@@mphays They're also the ones who buy sugar free sodas.
As soon as an Europeon claims they dislike peanut butter, their credibility is wrecked. Also, Twizzlers are indeed actually made of plastic !
Editor Diane didn’t notice that Diane forgot to tell people to subscribe or face an ancient Irish curse like being stuck eating stale Oreo cookies?
A friend subscribed because she didn't have the curse this time.
This list was very extensive, I appreciate the time and effort put into these. Well done Diane 👍
Thanks so much! 😊I really appreciate that!
Happy Friday Diane! Btw, you’ve done a great job covering lesser known stories of a darker variety on your DBD channel. With those two aspects in mind, the heartbreaking damage done by the drug thalidomide would be right up its alley. Due to a majority of those affected being in Europe (including Ireland), it’s not often talked about in the U.S. For instance, my first time hearing about it was during an Organic Chem lecture in college.
That has been coming up in my feed and I was thinking the same thing
Its already on my list for sure!
Thankee!
The only time I ever heard of it was in the song we didn't start the fire by billy Joel I had to look it up
DAIRY!!! We can get dairy products that are similar to Irish ones here in America. I like Kerrygold butter, and it’s certainly one of the best big brands available. HOWEVER! I prefer creamery dairy here in Appalachia, especially those run by the Amish and Mennonites in our area. Yum.
I think that is the difference between mass produced dairy products and small batch production like your Appalachia examples. In Europe, their mass produced products often will not cut the corners (more expensive way) that US mass producers will to deliver a less expensive product.
Out in the plains of Texas where free range cattle and dairies are the norm, the butchers and creameries produce richer cleaner tasting products that feels worth eating.
I have tried Kerrygold and found it just marginally better than the local stuff. Paid $4 for half a pound (227g) certainly not worth the cost. if I could id send ya some Tillamook butter. it's made here in Oregon.
We just started getting Tillamook here in NC last year. Good stuff.
@@TheDanno210 Nice. Didn'r know it had made it all the way back there. glad to see a local company doing so well.
I think I seen it at Walmart here in Louisiana. I'll definitely have to try it next cake I make for my family. I only use real butter for my buttercream icing. Most bakeries use a shortening based, and call it buttercream. So I bake at home for family and friends.
Oh well I love our food. It really doesn't matter that u feel Ireland is better. U should. U live there. I guess I'm just used to it. So for me it's great.
Exactly
Diane continues to defy the odds how she has made it this far based on her diet. I feel like there is a good chance if she started eating lettuce regularly it might be her undoing.
If you saw tonights dinner you'd think I've been cloned and replaced., So green-bleugh!
Whoo hoo! Happy Friday and may you all be blessed.
Same to you
Ohhh! German “Milka” chocolate bars are sooo good.. it’s so creamy!
Surely a better comparison for Twizzlers would be some kind of red licorice candy, rather than a taffy? Comparing a US licorice to an Irish taffy introduces a lot of variables that have nothing to do with "Irish vs US."
Agreed but also she did have to pick Twizzlers which is the worst candy we have. She’s right that that is very much plastic.
Comparing Twizzlers to red licorice isn't even a good comparison. Twizzlers is just plastic sugar.
@@criswilson1140 That's as may be, but red licorice is the comparison Twizzlers very much seem to be trying for. If that doesn't go well for them, _oh well._
My mom: hates spicy-hot, sour cream, cheese, onions, cilantro, mustard, olives….
Me: 🥰😘😝 LOVE all of the above, GENUINELY love.
I went to a Subways in Madrid and had their meatball sandwich and it tasted totally different than a Subway meatball sandwich in America. Though I did fall in love with the ham croquettes at Burger King in Spain.
Any foreign traveler should be trying to indulge in the cuisine of the locals as much as possible when overseas. Unless someone is living there for a period of time and is very homesick they should be avoiding their old cuisine (especially American fast food if they are from the USA). I would want to try to have a more authentic taste of what it is like there when traveling. Back when I was 19 years old, I did go to Pizza Hut in Scotland but I was able to legally drink there so that was unique (for a long time- & I’m still not sure- but I didn’t think that in the States that Pizza Hut served any alcohol, certainly I had never had any before so it was quite an experience for me to get super buzzed at one then).
@@chrisk5651 I had paellas till it was coming out my ears, tried dozens of tapas, after 3 months it's nice to get a hamburger or sub sandwich every once in a while.
A salad does taste delicious.... when you're really hungry and it's what you're eating before the waiter brings you your pizza.
US bacon is generally called side bacon in Europe, from the pork belly with all its fatty goodness. 🥰 UK (and I guess Ireland) uses back bacon, which uses a loin cut near the back of the pig. It is leaner and served differently (as in bacon and cabbage).
US nuggets are 100% white meat. I suspect the difference in taste is due to the oil used.
If it's like the UK in making them, they are cooked and then breaded, whereas the US breads them first and cooks them.
I bet someone could make a lot of money if they made chicken nuggets the way they are made in Ireland and sold them in America as Irish Nuggies.
I have heard that American chickens are fed so much growth hormones that they grow too heavy to even walk. I'm sure that that much hormone will effect the flavor of the meat. In Canada, it is illegal to raise chicken and poultry on growth hormones, so our nuggies should taste closer to what you have in Ireland. Also, we don't use so much finely textured, lean beef (pink slime) in our processed meats.
@@dougbrowning82 There is a rapidly growing demand for free range chicken so people need to keep up the pressure for companies to knock it off with the hormones.
I am sure some Americans would buy Irish Nuggies no matter what they were made from.
@@beckysimeone4882 Oh well. I'll just make my own.
@@dougbrowning82 it is against the law to give growth hormones to chickens in the United States as well.
Diane, I agree that Twizzlers taste like plastic. Also rashers and bacon are different cuts of meat!
Avocado and Chocolate were both developed as foods by people in ancient Mesoamerica! They are not opposites; they are complements.
diane: if you make it back to a mcdonald's in america, when you are placing your order for whatever, tell them you want NO SALT! they salt everything twice! by ordering no salt, they will not salt it a second time and therefore NOT kill the flavor! it really does make a difference. as a sidenote: you may get a server who doesn't know anything about the NO SALT key. (yes, i'm serious here.) they may tell you "we don't have that here". politely ask for the manager and he will teach the employee about the no salt key.
Good to know!
If you come to most McDonald’s in the states right now enjoy the drive through and eating in your car
Eastern Kansas is as green in its grass as Ireland, so that can't be the issue why Kerrigold tastes so much better.
A fairly large segment of the US population will usually choose the cheaper choice in products which leads to a race for manufacturers to use cheaper ingredients.
I see what you mean about some of the bread here. I sent my friend to pick some up for me just recently and he bought a brand I normally don't, (Cause I said, 'Oh, just whatever sandwich bread,' ) and this stuff is so full of corn syrup it's crazy. The problem with lots of American foods is that the corn syrup's so cheap they just keep using more and more of it, and it makes a lot of things kind of intolerable for me. When they used real sugar there tended to be more incentive not to overdo it. :)
High fructose corn syrup is not used because of sweetness. It is used because it is addictive. Makes you want more of the product.
Whooohooo, Diane is fired up. This video is a blast . And the comments section is really rocking as well. 🍔🇺🇸🇮🇪💣
Coca-Cola here is made from corn syrup but we like the Mexican cola because it's made with real cane sugar
Mexican Coke is no longer made with real cane sugar, it's high fructose corn syrup. Mexican Coke...ain't Mexican Coke anymore.
😫😫
EDITOR DIANE: The top of her head is cut off, not sure how that happened...
Editor Diane did that on purpose. 😈
She is the editor, after all.
Does anybody else find it weird that editor Diane seems like a completely different person from regular Diane?
@@bigscarysteve What do you mean by "seems like"?
@@nelsonricardo3729 LOL
@@bigscarysteve well, they are…. They have a similar appearance, but that is purely coincidental.
I have learned how basic food taste different in America than they do in Europe. From your today video. I always happy to see Editor Diane. Have a very good day.
There was a time when I could buy packaged beef steak and kidney pie from a company in Ireland. Was a Sunday tradition for my entire school days, homework and Irish Pie. Loved it, I was alone in this.
Cool link 👌🏻✅
Love your Kerrygold butter! It IS WONDERFUL!!!! It's all I'll get if I'm picking up the food.
As a traveler, I definitely noticed the difference in our fizzy drinks versus yours. I really love your "Club Orange" BTW.
I will say that, in the US, food in the stores was developed for three things: cheap price, wide variety, and shelf life. Consideration for taste was a distant fourth place. There have been some movements to change this, but it is slow to come and shoppers don't want to sacrifice the first three.
That's also why fast food places do so well here - speed and convenience.
And don't forget the even more distant fifth place, healthiness. Food manufacturers certainly seem to.
Also tastes very within any area. It's hard to make something that appeals to everyone.
"Our European pallets are just different." Low key way of saying your stuff is just better tasting, haha.
🤣🤣🤣🤣
I wouldn't say that.
American bacon and rashers come from different parts of the pig.. American bacon is streaky with fat because it comes from pork belly, one of the fattiest parts of the pig. Rashers are cut from the loin, located in the middle of the pig's back where the meat is leaner. In America we refer to Rashers as Back Bacon (a type of Back Bacon is also referred to as Canadian Bacon in the US)
Thanks for creating a fun video. After a few hours of overtime on a otherwise very frustrating Friday at work, it was very much like a fresh breath of air...
Youre such a hard worker Kurtis. Glad you got a reprieve!
I will always hear them as "Chicken McNougats" now....thanks Diane! (PS. Editor Diane....nice to see you and it's okay to shit/hate on our "nougats")
In America it is cocoa puffs, not crisps. Americans also are aware on corn syrup, we also prefer cane sugar. I doubt the grass is always greener in Ireland western Washington and Oregon are actually rain forests, and in the south there is irrigation lines.
I'm 31 seconds into this video and already am thinking of how snarky Editor Diane is being...with a gleam in her eye of all things! Okay, I'll continue now!
American and Canadian dairy products so different; Canadian , milk, cream, cheese, curds, cottage cheese, and ice cream just tastes better; and it's usually local too. Yep.
I work in a bbq joint in Norfolk va, I will tell you that bacon regardless of the country is from the pig belly. It's in the preparation. Curred in smoke and salt that was a primary means to preserve food. We diled it up with the adds like brown sugar and a touch of black pepper. It's a meal or a great addictive to any meal. If you have a a problem with pork. The same thing can be done with turkey bacon but not recommended it will burn if not watched
I would love to try food from Ireland . I always love seeing Editor Diane .
I have had to work late all week. Can’t watch now. I’ll catch up later this evening. Happy Friday Diane 😎.
I once ordered a BLT sandwich at a London restaurant. The bacon was bleouuu! It was a half-raw, limp, sickly white slice of pork that was truly not fit to eat!!! (But the porridge they served the next morning was heavenly.)
Diane sounds like the Irish version of Trump. Ireland has greatest nuggets anywhere, best chocolate ever, and the most unbelievable bread you can ever imagine. haha
Bigly!
Places not to go... Hell, Ireland, Trash Dump, Rectal Exam Free Bus... LOL
Chicken Mac Nuggets are what children eat Their taste buds are not so discriminating
I'm old enough to remember when McDonald's first introduced nuggets. If you think they're gross now, you have no idea what you missed!
Actually they weren’t around when I was a kid LOL I really don’t eat a lot of fast food ,but when I do I’m just really selective
@@judyperri9496 When they were first introduced, McNuggets were like breaded globules of pure chicken fat. Yuck!
"Shitten on your Nuggetts", too funny!
As an American I share your exact take on "Chicken" McNuggets, I thank you for your bravery.
Can I ask to please light a candle for my friend Chris Campbell. He owned the local comic book shop and passed away in his sleep last night from Sleep Apnea. He was 42!
Happy Freya's Day Diane! I've traveled around the world a bit and I've noticed when trying American versions of food overseas it doesn't taste the same, just makes me appreciate getting back home more. I've tried spaghetti, lasagna, and pizza in Italy and wasn't impressed, it was a bit bland compared to what I'm used to.
As for Chinese, Japanese, and Korean food I love it so no problems when I was there.
According to history, Europeans loved American chocolate during and after WWII, so don't understand the hate, just saying. I'm aware of the manufacturing process you talked about and I can taste the difference between American and foreign chocolate and I don't have a problem with either except for the foreign chocolate that is a bit bland and doesn't taste sweet or much like chocolate like in the Asian countries.
Great video and looking forward to your next video on Manic Monday!
My guess is, European chocolate production ceased during WWII and took a while to get going again afterwards, so it was American chocolate or no chocolate at all.
Yes rationing lasted for a long time in the UK and during the war the sweets were made from carrots as natural sweetness with no or very little sugar. I think any chocolate would taste amazing after years of rationing.
@@nat3007 I think rationing in the UK went on till 1956, didn't it?
@@bigscarysteve yes it went on to 1956 here sweets were rare as well.
In the US, we have two terms. Nuggets and Tenders. Nuggets are formed from processed chicken. Tenders are pieces of chicken. They come in many shapes. Sometimes as a nugget type of piece and more oftenly in a strip.
Bread is the #1 euro commentary about food differences. But It is not sugar content, it is the wheat. US uses more hard red wheat which has much higher protein content and trace minerals than soft white wheat used in EU. Protiens generate gluten which make bread "spongier". Its a matter of choice, but I agree...I also prefer the breat in the EU.
What is massively different for me in the EU vs US? #1 item...GUINNESS!!!
I agree with you on how everything in the States has too much sugar/hi-fructose corn syrup. Thank goodness I grew up with an Irish mum; who would import sweets from Ireland and England. And she was an excellent baker, even though our meals were bland. Both my parents have passed now, I am 64, the other day I ordered Walkers Shortbread Fingers, Jacob's Cream Crackers and some good old Kerry Gold butter.
I’ve been to Ireland twice. I got some of the best food served at the pubs. Absolutely loved the rich and delicious, homemade soups. Another thing I noticed was that your sandwiches always came with buttered bread. We had to ask for mustard. I also enjoyed Bewley’s coffee.
Diane has covered this before. She says all sandwiches in Ireland have butter on the bread.
I mentioned it before, but I'm finally going to come to Ireland. I've had my flight for a minute, but just managed to book accommodations above a pub for my first 2 nights in Dublin. I'm excited. I used to like to hostel, but I now like a little more privacy. I found a pub with upstairs rooms for the same price as a private room in a hostel, so I thought that was a win-win.
I'm from Michigan, and I've been using Kerrygold almost exclusively for about 8 years now. The only time I use a way cheaper butter is when I need to keep costs down on what I'm making (like boxed desserts). I also love a good Irish cheese!
Canadian bacon is the best kind we can get. Not traditional bacon but more like ham slice. My girlfriend described McD's as Toxic Waste Nuggets. Dark chocolate is my go to, but Aldi has German ones that are fine. Belgian chocolate is my favorite.
Mark Smith, I am so with you on dark chocolate. If I have to eat a Hershey bar, it has to be a thin Special Dark or one of the seasonal peppermint/candy cane bars.
Hi Diane! I really enjoy your channel as well as the try channel where I first saw you. One thing I always think when I hear reviews like this is that I wonder if people think this is honestly what Americans are eating. America is huge obviously lol and there are a lot of regional food specialties and crafted products that people use more often than the internationally famous big brands. For example I grew up in a really small town but there are several chocolate makers here that are extremely popular and inexpensive. Even at the grocery store there are a ton of specialty chocolate items that are super cheap. Even Ghirardelli which is obviously sold nationally and perhaps internationally ismuch nicer than Hershey’s and as I said it’s available everywhere, inexpensively. I don’t think anyone outside teens and children eat the crappy stuff. A big aspect of consumerism in America is smaller businesses w quality made products trying to compete w the nastier large brands.
I always love seeing Editor Diane . I loved hear you talk about America Food.🍕🍔🍟🌭🍿🥓🧀🌮
Very fun video.I love hearing you talk about America food in very cool video.
I'm so glad!
Editor Diane not only shoved Presenter Diane under the bus, she drove it over her several times. Super savage 😍
Cold open from E.D.! Unusual surprise 😂 Have a great weekend Diane!
Diane, I can tell you have a heart of gold. Thanks for the Chewie footage 🥰
Aww!
@@DianeJennings 🤗
Happy Friday! I really love this video. Have a very awesome weekend.
Thank you! You too!
I love Editor Diane’s bluntness and honesty. Stick it to them Editor!
Finally, someone that understands the reason Hershey's taste the way it does. You get an A+.
rashers are back bacon, american bacon is pork belly, also america is so big and has such a wide variety of offerings on these things it would probably be better to just use the brand names that you're thinking of, im sure ireland has like only one or two brands since there are only 5 million people give or take a leprachaun
I don’t, as an American, watch these videos to hear how great we seem to everyone and how everything we do is the best. I watch them because I want to know what things I like simply because I’m accustomed to them, and which are ACTUALLY good across the board. I’m pretty sure our palettes are askewed by so much soda, they have to add more sugar to everything else so it doesn’t taste bitter.
I knew it!!!! I always thought that Hersheys chocolate smelled weird! but I couldn't put my finger on it. of what it smelled like!!! My whole entire life, I had thought this!!! Thank you Diane!!!:D
I was just wondering if they have American Buffets in China like we have Chinese Buffets her in America.
I wanna know what they call Canadian bacon in Canada.
Bacon
@@bigscarysteve they call it "rashers" in Ireland, it's the same. The cut is from the loin, or "back bacon". American bacon comes from the belly. I like mine a little limp rather than crispy.
@@bigscarysteve Pea meal Bacon.
@@judyperri9496 What do they call bacon, then?
Diane, one correction on your bacon comment. American bacon is from the belly section of the pig whereas your rashers are from the loin section of the pig. The belly is much fattier than back bacon and tends to be smoked more heavily. But you are very correct that both are delicious in the own way.
I only use Kerrygold butter, and adore Kerrygold Irish Dubliner Cheese.
They are a staple in my home!!
I'm an American who grew up eating plenty of Hersey's, but I definitely prefer European chocolate.
US "Bacon" comes from the belly of the pig, while Irish bacon comes from the back. So they're not really the same thing, but both are certainly delicious!
Oh, and the Kerrygold at Wal-Mart is pretty affordable!
I said the same thing about Kerrygold. It's only about $3.49 for a box of it in Texas.
I completely understand your opinions on this. I had the opportunity to live in Germany for a few years as a kid and aside from a few restaurants and food brands located primarily in the southeastern United States and a few specialty shops here in Colorado I haven’t found much at all that tastes like the food I had there. Also, I completely get the chocolate thing. Hershey’s to me as a waxy taste to it. Ghiradeli is the closest we have to something that tastes like a good European chocolate.
I couldn't agree with this video more! My wife and I love to travel to Europe and the food quality is dramatically better over there. It is one of our favorite parts of going to Europe. American companies put so many chemicals and preservatives in our food and personally I think that is the dramatic difference.
Go to a quality restaurant and not a chain.
We do have small niche communities generally around Central/Northern US that produce good dairy products. You just have to seek them out depending on demographics/locality.
Coke, sugar/corn syrup, we have both options avail, again if you look for it.
Getting dairy straight from Amish farm is a wonderful experience.
Love me a large dose of ED ❤ thanks. I almost completely agree with you on everything. I don't eat chicken nuggets and I love Kerrigold butter and real Irish cream is so heavenly 😋
The tastebuds merely determine a foods characteristics (sweet, sour, salty, bitter etc.). The actual flavor is determined by the brain which is why certain foods appeal to some people and not to others.
Happy Friday and happy weekend! Thanks for the interesting information!
Twizzlers taste like plastic sugar! 😄 I would agree with that 🤣
Lol @ "You taste different in different countries."
I've talked with Europeans who have told me that what we call bacon they usually call fatback. If you think that is fatback you should see what we call fatback.
I don't think I've ever heard E D talk so much. And did I see her almost smile at the end?
I like that you classify twizzlers as a basic food haha!
I lost 10 pounds in 3 weeks when I visited Europe. Granted, we were walking a lot, but at the time my job involved a lot of walking and physical work, too. I was absolutely in sugar withdrawals and had to go buy American cereal at the grocery store so I could have a once-a-day fix.
The portion size has a lot to do with it. I lived in Europe for a year and lost about 25 lbs.
McDonald's isn't real food in my opinion so that explains why the chicken nuggets don't taste right. Back in the 60s and 70s twizzlers had flavor, strawberry, cherry, they were good. You're absolutely right, now they taste like plastic and I don't eat them anymore . I really like your channel, come back to Texas as soon as you can
Twizzlers are nasty but red vines are good.
Okay I'll bring the Oreos. I grab a gallon of milk and get the movie night going.