I absolutely ADORE Chef Anna’s confidence. She knows exactly what she’s doing, she knows exactly how good she is at it, and she’s not going to let anyone tell her otherwise. Can *you* do it?
I agree .. I lived in england for a year and I loved all the walking paths that you could stroll through and all the places to see that had historic connections to the past . It is like stepping back in time . It is so laid back in milton keynes where I lived compared to my city in florida ..
Altho I appreciate enthusiasm, I think he talks WAY too much, and seems to be enamored with the sound of his own voice, and being domineering w imparting his knowledge, at the expense of us hearing more from another expert on the floor (i.e., the very knowledgeable and competent chef). Because of his intent to fill almost every air molecule with the sound of his voice, I couldn't finish watching an otherwise sublime documentary.
This country makes my heart smile whenever I see your very lovely flowery gardens!! To think that when I was young I used to live there. My brother was born there and my father went to the london school of economics while working for pan am.
Everyone in my family was born there. And my father moved, on a whim, and took us all far away. I wish I had thought about moving back to "where the lovely gardens grow" but you get caught up in family matters and their concerns become more important and the time passes and you become part of a world pandemic and it's "game over." The gardens are particularly lovely to view. There's no place like home.
Tea was introduced to the UK by the wife of King Charles II of England, his Queen Consort Catarina de Braganza. When this Queen went to England she took with her wooden boxes with Aromatic Herbs, and where it was written "Transport of Aromatic Herbs", in Portuguese it is "Transporte de Ervas Aromáticas” , and thus came the English word TEA, to designate this drink made with aromatic herbs, and which is constituted by the first letters of the designation indicated on the wooden boxes that contained the aromatic herbs.
eric johnson And all blue-jeans are white to start out, I learned recently. What a clot I was. Of course they are. There are no plants that grow blue threads especially for jeans.
@@oceanyoung4514 Of course there's an "indigo" plant but "dye" is the magic word. You have to ferment the indigo plant to produce the indigo dye. There are no "indigo" cotton balls growing on plants the way white cotton does. All cotton jeans start out white and THEN they must be dyed. It would look pretty, though, with puffy indigo balls of cotton on the plants. If you find something different let me know.
Funny .. I am a second-generation planter from Darjeeling, and probably the last Brit (actually a Scotsman) planter by the name John Duguid, worked for me on my plantation! And now I see tea being planted in the UK!
Prince charles, on twitter, shared a recipe very similar to this. Substitute sauteed spinach, sun-dried tomatoes and globs of your favorite local soft cheese, for the fish, and you have the version enjoyed by edwards great-great grandson today.
I love her soothing voice . I could listen to her talk all day . No wonder William & harry liked spending a lot of time in the kitchen with her . She seems so kind and a great lady to hang out with ..
As an American I drank coffee for many years. A couple years ago I found full leaf tea and wow, that changed everything! I now have full leaf teas of many types and drink tea every morning and often a couple other times throughout the day. Real tea is really amazing!
I'm so happy the series are back! Love the recipes and the enthusiasm to create (and eat) them. And all the background information is amazing! Can't wait for the next episode! Thank you for this amazing program!!
I stopped eating meat 4 years ago , I've actually never missed it until watching this show!! I'm currently in the process of cutting out all mucus products now as well .....I'm sure going to miss milk , cheese and sour cream! I have allergies , and Celiac disease , and can't eat wheat! I'm literally STARVING to death!! A body TRUELY can only eat so many fruits and veggies! The meat was a choice , the dairy and wheat a must! I envy people who have the ability to eat whatever they choose to!!
My grandchildren love bone marrow on crusty bread or toast. They refer to it as meat butter. It's an occasional treat for them. They also love beef liver, oxtails and lots of vegetables that other children turn their noses up at. They are 6, 10 and 11.
That is delicious. As I read this I eat oxtail with watercress sauce. I love the bone marrow on toast. Your grandchildren have a great taste. That’s my kind of food.
@@gildafontoura1340 ooooh ! I love oxtail (it’s gotten so expensive here in the U.S.) and especially love watercress - though it’s next to impossible to find most times. We never ever see cress sprouts here. I’m in a not especially sunny apartment otherwise I’d grow my own.
Had to subscribe because you said tea. I absolutely love tea. Breakfast tea Black tea Rose tea Chamomile tea Green tea Darjeeling tea Matcha tea Orange tea and many more. Tea is happiness.
@Jannet Polenta and grits are essentially the same thing. The only real difference is that polenta is traditionally made with yellow corn meal and grits is traditionally made with white corn meal.
I'll give that bacon with coffee thing a try. I once tasted grilled salmon marinated in orange juice and spiced with Esspresso powder and black pepper - excellent !
@@Discordia5 A bit like cats everywhere, old tum-tum was fond of roaming. As Prince of Wales, the king-in-waiting, he often "roamed" around Paris, no doubt sating his prodigious appetites for pleasures of the table and flesh in equal measure! He was very fond of the local "fauna and flora", especially the City of Light's renowned "belle epoque" bordellos, reserved for the great and good of the day. The "entente" between Britain and France was evidently most "cordiale"...
Imagine three huge meals a day. I guess when he was still very active he could manage big meals but after his injury he still wanted the huge meals that were not burn as before. Happens to many still.
Here in the US the only way to get puff pastry is to make it yourself any packaged pastry in the market is difficult to work with and tastes like bookbinders' paste.
That's sad, I like making my own except in the summer months but our store bought puff pastries are good enough, nothing like home made but just fine and convenient.
In the American South, the gravy made with salt cured ham and coffee is called Red Eye Gravy and is a thin gravy served with American breakfast "biscuits" which is bread not cookies, lol.
American biscuits are more like a scone in texture than like bread. A flaky biscuit is the ideal. The dish they call 'biscuits and gravy" is American biscuits smothered in a cream gravy usually with cooked bits of breakfast sausage added to it.
@@oltedders Yes. And speaking as an American, I can say I’ve eaten this dish off and on for most of my life. It is the only way I like our biscuits. I can say I’ve never had a British scone, but I’m curious.
@@vrhetinst If a muffin was made with dough instead of batter it would be a scone. A somewhat flatter version though. The dough is usually rolled out in a circle, the same thickness as biscuit dough, and cut into eighths before baking.
Yummy the haddock and egg sounds great for breakfast. I am South African but my British heritage and our British connection ( born and bred in Cape Town) made me an English-breakfast-type-of-girl. I am not really into porridge and sweet stuff for breakfast. My German side love the hot buns, cheeses and cold meats for breakfast too. What an interesting episode for a foodie.
I adore this series. At the same time, I use to have a vintage business and I would never and I do mean never open such rare books without gloves on. The oils from your skin can cause so much damage.
Gloves are sensible when handling many types of objects but all leading institutions advice against using gloves when handling rare books. Library of Congress in the US issued their recommendations decades ago. British Library and National Archives in the UK have come to similar conclusions. It's unclear why the myth surrounding gloves persists. Current rules are simple: clean hands, no hand creams, no gloves. Gloves provide a false illusion of cleanliness. They are also abrasive and reduces the sense of touch. Text is rubbed off, pages are torn and books are being dropped. I have seen far too many examples during my 30 years as a conservator. Damages caused by skin excretions does occur but are quite rare. They are usually caused by heavy use in past times.
I drove from Seattle north across the U.S. (family in MT) to Louisville, KY, and I brought my French press for coffee as well as my favorite grind. Only once, after staying in a small Spokane motel, did a cafe refuse me hot water to make coffee (no apparatus in the motel). They were concerned about lawsuits. So I bit the bullet and ordered an egg, toast...and truly dishwater coffee! Fun memory though. I'm due for another drive, this time to OR, 20 years later, to be with my family as my parents are now aging. I'll be taking that press once again, and I'm planning how to do simple but healthful in-room microwave cooking as well.
We use a travel portable kettle or an immersion heater when traveling. It’s not only perfect for tea/coffee but is perfect to boil an egg in the kettle too (though we sometimes travel with ready made hard boiled eggs. They’re an excellent quick meal (we have diabetics in the family so we keep an eye on food availability.)
Thank you for sharing with us in SUCH A SWEET AND WELCOMING WAY all of these amazing recipes. I’m an American and I watch in awe and try desperately to find a way to make these !!! Where am I going to find “naturally smoked fresh haddock” in the suburbs of Philadelphia????
I love the joy of Chef Paul as he exudes happiness from the inside out! I would love to spend a day learning from him because he truly loves what he does and sharing the joy with others. Bucket list to do in the future, look forward to meeting you Paul!
I know!!! Yes he’s so annoying!! He keeps interrupting her and making fun of her. And he thinks he makes up for it by giving her compliments every once in a while. It feels like a male from a royal family interacting with a female servant. The power dynamic that he imposes is awkward.
You read MY MIND. The host is annoying and asking necessary questions. His overall presence is highly unnecessary. He truly needs to shut the f@$!! up.
Thank you thank you +rollnwhoahey Totally on point. Plus some of his supposed prim and proper comments are borderline off color which might’ve passed in years gone by but no more Bub. It’s time to put this guy out to pasture.
I used to work in a rare book library, and I can tell you about this one! Gloves actually aren't worn when handling delicate paper because the risk of bending or breaking something is greater when you don't have sense of touch. Hands are washed beforehand though!
Pea meal bacon is what Brits call Canadian bacon-it hasn't been encrusted with peameal for over a century, the crust is made from corn meal. The part of the pig used for peameal/Cdn. bacon is the loin, so it's much less fatty than 'streaky' bacon which is from the belly, and is the bacon used in Eggs Benedict.😋
,In the southern United States we call the Polenta, grits which is dried and milled corn. Then a gravy made from bacon or breakfast sausage drippings and coffee red eye gravy. These are served with buttermilk biscuits.
My family uses bacon fat to fry eggs. I pour hot bacon fat in a mason jar and keep it in the fridge. Yes, its very unhealthy, but we only have fried eggs on the weekends as a part of a full breakfast.
I am from the States..this simply fascinates me!!!!! Love the host. Just came across this channel. I'd be fired before I even got my ingredients put together on the counter. I can cook well, but certainly not make it elegant.. I'm in awe of those who can.
Boos for breakfast - remember!! Before food was refrigerated, boos were used to kill germs 🦠 and bacteria 🦠. Being ‘awake’ / sober is a relatively new thing!!! 🥰❤️😍😘😘
Wish I could have experienced England back in the day, when it was Christian and conservative, and the ruler of the world. Men were men and woman were ladies. So sad to see the demise. Horrible nightmare. Why did it happen ?
@@haneytr3s The Catholic Church were burning Christians at the stake by the thousands. So they are not Christian. Christians do not burn other people. They are told to love others as themselves, yes even their enemies. And to pray for all. That is the commandment from Jesus their Master and Savior. And true Christians follow him. So, you have no clue what you are talking about. And you are far from alone.
@@sharroon7574 I sure can blame the father of lies, Satan. And we humans are also to blame when we do not stick to the truth as laid out in Scripture. Claiming to be Christian but not agreeing with the Word, yes opposing It, means that you are not Christian, even though you claim to be. And further more: "by their fruits they shall be known." Matthew 7:15-23
The tart looks exquisite, (would be a great pair for coffee) surely a treat to satisfy one's sweet tooth. Man, this documentary made me hungry. In the Philippines, we create a lot of sweet snack dishes featuring banans, coconuts, and mangos if you want some tropical sweetness. Makes me wanna see more of these royal dishes.
I can totally think of some grilled platains with mango jelly and some coconut ice-cream and tapioca beads (here in Northern Brazil we have a lot of platains and cassava based dishes ❤)
@@lyllydd Mango Tart is delicious! The mango's natural sweetness comes out in a great way, sometimes adding peaches amplifies the flavor of the mango while not taking away their own texture. Pineapple pie is also a great discovery, with amazing taste!
Wonderful chefs. I am interested in Earl Grey Tea ☕️ and Black Tea ☕️. The Bread 🍞 made for King 🤴 Charles Third. It was made so organic with the herbs 🌿. He uses pest and another bread 🥖 spread. Well done.🙏🏽📖😇
Best to try and email them, I doubt anyone reads these comments but us. See in the description box is an email address, they might be able to refer you to someone for the recipes.
Ok, I am going to look up the chef making all those beautiful brunch recipes, found her name in the description of this video and literally going to book a flight where she's serving her dishes 😍
I am Vegan since 10 years and a vegetarion since 20 . Seeing these these films made me haunger for meat ,eggs cheese ! Love this cooking and can not stop watching this program !!!
I love this program is very inspiring are used to love to cook!!!!! I suffer from OCD unfortunately I had to stop cooking because I feel contaminated . But watching this lovely chef 👩🍳 she’s inspiring and giving me The thrill of cooking 🥘 who knows Maybe are use this experience for exposure therapy
This is alway’s a wonderful,and lovely 🥰 program to watch!The Royal’s ate a little bit different than we do,today!Never the less,this is such a good program to watch!And,I don’t have to do anything in the kitchen!Ha!Ha!
Now that was just lovely. I particularly liked Prince Charles' bread. And the tea, with Prince Phillip's personal little shrub growing. So quaint. And I can picture Prince Phillip popping his head around the kitchen door to ask, "What are we having for dinner?" The Prince was hungry, obviously, and he was letting them know. I'm starving because I got up and watched this video instead of eating breakfast. I'll just make some ordinary toast with slivers of boiled porpoise.
@@shellyhalvorson6884 Well, of course I'm joking. At the beginning of the video they read out some of the items that were eaten centuries ago. Porpoise was one of the creatures mentioned. Sadly, I am one of those who find porpoises very unattractive even when they're alive. Imagine being served some of that with a bit of toast? Horrific.
The very “English” tea which the English did not have the vaguest idea that existed until Catherine of Braganza (queen to Charles II) brought the brew from Portugal.
I absolutely ADORE Chef Anna’s confidence. She knows exactly what she’s doing, she knows exactly how good she is at it, and she’s not going to let anyone tell her otherwise.
Can *you* do it?
I love it when someone backs their confidence with skills. Anna is amazing.
I love the tea gentleman. He is so sweet. The recipes are great too. She makes it look effortless.
I studied in England for four years. British know how to do interesting history programs. Always enjoyable to watch
I agree .. I lived in england for a year and I loved all the walking paths that you could stroll through and all the places to see that had historic connections to the past . It is like stepping back in time . It is so laid back in milton keynes where I lived compared to my city in florida ..
I enjoy bbc and bbc2. Especially their nature programs.
Agreed the British also know their history 😅 can’t say amaricans know they don’t even learn the correct name of who found amarica 😂😇
@Chairman Bi Den Uncle Zho Stalin wow 🤦🏼♀️
I love British tv.
Michael just warms my heart, his excitement is endearing. ❤️
Agreed
Altho I appreciate enthusiasm, I think he talks WAY too much, and seems to be enamored with the sound of his own voice, and being domineering w imparting his knowledge, at the expense of us hearing more from another expert on the floor (i.e., the very knowledgeable and competent chef). Because of his intent to fill almost every air molecule with the sound of his voice, I couldn't finish watching an otherwise sublime documentary.
@@stephaniek1076 Completely in agreement with your comment. Couldn't get past the first quarter of this video...kind of a shame
This country makes my heart smile whenever I see your very lovely flowery gardens!! To think that when I was young I used to live there. My brother was born there and my father went to the london school of economics while working for pan am.
Everyone in my family was born there. And my father moved, on a whim, and took us all far away. I wish I had thought about moving back to "where the lovely gardens grow" but you get caught up in family matters and their concerns become more important and the time passes and you become part of a world pandemic and it's "game over." The gardens are particularly lovely to view. There's no place like home.
Tea was introduced to the UK by the wife of King Charles II of England, his Queen Consort Catarina de Braganza. When this Queen went to England she took with her wooden boxes with Aromatic Herbs, and where it was written "Transport of Aromatic Herbs", in Portuguese it is "Transporte de Ervas Aromáticas” , and thus came the English word TEA, to designate this drink made with aromatic herbs, and which is constituted by the first letters of the designation indicated on the wooden boxes that contained the aromatic herbs.
Thank you! Never knew this about my fave drink. 👏☕
@@annapurna2389 same here...very interesting.
Oooh, fascinating stuff!
Lovely. Thank you!
Fabulous history!!
The color Khaki came from british soldiers using tea to dye their white uniforms to create a form of camouflage during an African campaign.
eric johnson And all blue-jeans are white to start out, I learned recently. What a clot I was. Of course they are. There are no plants that grow blue threads especially for jeans.
I remember my father soaking his USAF uniforms in coffee before washing to keep the color. Obviously, this was many, many years ago.
Very interesting!
@@oceanyoung4514 Of course there's an "indigo" plant but "dye" is the magic word. You have to ferment the indigo plant to produce the indigo dye. There are no "indigo" cotton balls growing on plants the way white cotton does. All cotton jeans start out white and THEN they must be dyed. It would look pretty, though, with puffy indigo balls of cotton on the plants. If you find something different let me know.
Khaki actually came from Urdu (Persian) for "soil colored". The English borrowed the word from the British Indian Army.
Funny .. I am a second-generation planter from Darjeeling, and probably the last Brit (actually a Scotsman) planter by the name John Duguid, worked for me on my plantation! And now I see tea being planted in the UK!
Sir you have piqued my interest; tell me more
More stories!!!
Prince charles, on twitter, shared a recipe very similar to this. Substitute sauteed spinach, sun-dried tomatoes and globs of your favorite local soft cheese, for the fish, and you have the version enjoyed by edwards great-great grandson today.
Greetings from Canada! So glad to see another episode, please keep them coming! What a great pair Michael and Anna are :)
The lady who made the bread is very wholesome
I love her soothing voice . I could listen to her talk all day . No wonder William & harry liked spending a lot of time in the kitchen with her . She seems so kind and a great lady to hang out with ..
As an American I drank coffee for many years. A couple years ago I found full leaf tea and wow, that changed everything! I now have full leaf teas of many types and drink tea every morning and often a couple other times throughout the day. Real tea is really amazing!
I'm so happy the series are back!
Love the recipes and the enthusiasm to create (and eat) them.
And all the background information is amazing!
Can't wait for the next episode!
Thank you for this amazing program!!
I stopped eating meat 4 years ago , I've actually never missed it until watching this show!! I'm currently in the process of cutting out all mucus products now as well .....I'm sure going to miss milk , cheese and sour cream! I have allergies , and Celiac disease , and can't eat wheat! I'm literally STARVING to death!! A body TRUELY can only eat so many fruits and veggies! The meat was a choice , the dairy and wheat a must! I envy people who have the ability to eat whatever they choose to!!
My grandchildren love bone marrow on crusty bread or toast. They refer to it as meat butter. It's an occasional treat for them. They also love beef liver, oxtails and lots of vegetables that other children turn their noses up at. They are 6, 10 and 11.
That is disgusting.
@@Patrick3183 Don't knock it until you've tried it. My grands are happy, healthy and active.
I have to say; I love your grandchildren. ❤️
That is delicious. As I read this I eat oxtail with watercress sauce. I love the bone marrow on toast. Your grandchildren have a great taste. That’s my kind of food.
@@gildafontoura1340 ooooh ! I love oxtail (it’s gotten so expensive here in the U.S.) and especially love watercress - though it’s next to impossible to find most times. We never ever see cress sprouts here. I’m in a not especially sunny apartment otherwise I’d grow my own.
I've definitely been missing this series. Thanks for posting!
Had to subscribe because you said tea. I absolutely love tea.
Breakfast tea
Black tea
Rose tea
Chamomile tea
Green tea
Darjeeling tea
Matcha tea
Orange tea and many more.
Tea is happiness.
Polenta, yellow grits. A great southern food in the US
yup. Throw some sausage and eggs up in those grits.....
@Jannet Polenta and grits are essentially the same thing. The only real difference is that polenta is traditionally made with yellow corn meal and grits is traditionally made with white corn meal.
@Jannet Yes! Cream of wheat or oatmeal for us Yankees, too. Ask for it in the South and you'll get a look like you just burned down Atlanta. XD
Not exactly; polenta is ground differently
@@FloresOrtodoxas That sounds absolutely delicious
I'll give that bacon with coffee thing a try. I once tasted grilled salmon marinated in orange juice and spiced with Esspresso powder and black pepper - excellent !
I AM SO HAPPY THAT MICHAEL BUERK IS BACK AND WITH THE GREATEST CONTENT ON YOU TUBE. THANK YOU.
I love to use CAPS TOO!!!!
Michael: "Ah, yes, the bacon has such a lovely taste of... bacon!"
Me: [nods sagely] "It most certainly does."
Bacon should be it's own food group.
@@CarolSmith_authoress_ I completely agree.
a buttery bacon tastes rather, sexy.
Historic recipes, reading and cooking those that can be adapted for today, are my passion. Loved this. And subscribed!
It's always a pleasure when you've a new video out. Thank you so much.
Greetings from Portugal 😊
Absolutely adore this series, it never disappoints and always leaves me in a good mood
WOW KING EDWARD VII knew how to throw down back in the day. I can see why he had that hefty girth in later years
He was nicknamed "tum-tum."
@@rogerlephoque3704 Interesting! After reading this, I've nicknamed my fattest cat Tum-Tum.
@@Discordia5 A bit like cats everywhere, old tum-tum was fond of roaming. As Prince of Wales, the king-in-waiting, he often "roamed" around Paris, no doubt sating his prodigious appetites for pleasures of the table and flesh in equal measure! He was very fond of the local "fauna and flora", especially the City of Light's renowned "belle epoque" bordellos, reserved for the great and good of the day. The "entente" between Britain and France was evidently most "cordiale"...
Imagine three huge meals a day. I guess when he was still very active he could manage big meals but after his injury he still wanted the huge meals that were not burn as before. Happens to many still.
@@Discordia5 cute 🐱 fat kitty.
English breakfasts are AAAAMMMAZINGGGG
Edit: So is Michael
Here in the US the only way to get puff pastry is to make it yourself any packaged pastry in the market is difficult to work with and tastes like bookbinders' paste.
😅😂
Rough puff? 🤣
That's sad, I like making my own except in the summer months but our store bought puff pastries are good enough, nothing like home made but just fine and convenient.
In the American South, the gravy made with salt cured ham and coffee is called Red Eye Gravy and is a thin gravy served with American breakfast "biscuits" which is bread not cookies, lol.
interesting!!
American biscuits are more like a scone in texture than like bread. A flaky biscuit is the ideal. The dish they call 'biscuits and gravy" is American biscuits smothered in a cream gravy usually with cooked bits of breakfast sausage added to it.
@@oltedders Yes. And speaking as an American, I can say I’ve eaten this dish off and on for most of my life. It is the only way I like our biscuits. I can say I’ve never had a British scone, but I’m curious.
@@vrhetinst
If a muffin was made with dough instead of batter it would be a scone. A somewhat flatter version though. The dough is usually rolled out in a circle, the same thickness as biscuit dough, and cut into eighths before baking.
oltedders Thank you. Also unlike American biscuits, I have heard that scones are usually sweetened. Is this correct?
Pop some roasted shrimp on that polenta and you have a southern breakfast.
The South is peak culture.
I just made the bacon 🥓...the best bacon I have ever made in my kitchen...thank you wholeheartedly 🇨🇦💕
Yummy the haddock and egg sounds great for breakfast. I am South African but my British heritage and our British connection ( born and bred in Cape Town) made me an English-breakfast-type-of-girl. I am not really into porridge and sweet stuff for breakfast. My German side love the hot buns, cheeses and cold meats for breakfast too. What an interesting episode for a foodie.
Also loved the sound of egg and haddock for breakfast with toast soldiers 👍
I adore this series. At the same time, I use to have a vintage business and I would never and I do mean never open such rare books without gloves on. The oils from your skin can cause so
much damage.
Yes, I was shocked to see that.
Gloves are sensible when handling many types of objects but all leading institutions advice against using gloves when handling rare books. Library of Congress in the US issued their recommendations decades ago. British Library and National Archives in the UK have come to similar conclusions. It's unclear why the myth surrounding gloves persists. Current rules are simple: clean hands, no hand creams, no gloves.
Gloves provide a false illusion of cleanliness. They are also abrasive and reduces the sense of touch. Text is rubbed off, pages are torn and books are being dropped. I have seen far too many examples during my 30 years as a conservator. Damages caused by skin excretions does occur but are quite rare. They are usually caused by heavy use in past times.
I love these two together micheal and Anna they have great chemistry on screen.
So happy to see new episodes!! Love this show. Michael, Anna, and Paul! 🥰
Michael & Anna are wonderful. This series is wonderful.
I drove from Seattle north across the U.S. (family in MT) to Louisville, KY, and I brought my French press for coffee as well as my favorite grind. Only once, after staying in a small Spokane motel, did a cafe refuse me hot water to make coffee (no apparatus in the motel). They were concerned about lawsuits. So I bit the bullet and ordered an egg, toast...and truly dishwater coffee! Fun memory though.
I'm due for another drive, this time to OR, 20 years later, to be with my family as my parents are now aging. I'll be taking that press once again, and I'm planning how to do simple but healthful in-room microwave cooking as well.
We use a travel portable kettle or an immersion heater when traveling. It’s not only perfect for tea/coffee but is perfect to boil an egg in the kettle too (though we sometimes travel with ready made hard boiled eggs. They’re an excellent quick meal (we have diabetics in the family so we keep an eye on food availability.)
Aww Prince Phillip planted the tea bush that tasted like tea.😃
R.I.P.
The fish duck egg in beshamel sauce looks amazing 😋
Thank you for sharing with us in SUCH A SWEET AND WELCOMING WAY all of these amazing recipes. I’m an American and I watch in awe and try desperately to find a way to make these !!! Where am I going to find “naturally smoked fresh haddock” in the suburbs of Philadelphia????
That was so interesting. I just loved Chef Anna - she was simply a delight. She was wonderful. Many thanks indeed. Cheers
I love the joy of Chef Paul as he exudes happiness from the inside out! I would love to spend a day learning from him because he truly loves what he does and sharing the joy with others. Bucket list to do in the future, look forward to meeting you Paul!
😂 Anna is the best, she's trying so hard not to tell the host to please stfu.
😂😂😂
I know!!! Yes he’s so annoying!! He keeps interrupting her and making fun of her. And he thinks he makes up for it by giving her compliments every once in a while. It feels like a male from a royal family interacting with a female servant. The power dynamic that he imposes is awkward.
You read MY MIND. The host is annoying and asking necessary questions. His overall presence is highly unnecessary. He truly needs to shut the f@$!! up.
Okay I’m glad someone else said it 😂 exactly what I was thinking. He was a total prick to her the whole time.
Thank you thank you +rollnwhoahey Totally on point. Plus some of his supposed prim and proper comments are borderline off color which might’ve passed in years gone by but no more Bub. It’s time to put this guy out to pasture.
Toffee or Taffy is basically chewy caramel ( ie melted sugar and butter).. thats why its called Taffeity Tart, not because its smooth like taffeta 🙄
Pealmeal bacon sandwiches are one if Canada’s great culinary legacies and so underrated.
33:00 "it is so precious I may not even touch it, only a special conservator may touch it" - WITHOUT GLOVES!!! AAAAAAAAAA!!!!!!!!!!!!!!!!!!
I used to work in a rare book library, and I can tell you about this one! Gloves actually aren't worn when handling delicate paper because the risk of bending or breaking something is greater when you don't have sense of touch. Hands are washed beforehand though!
Pea meal bacon is what Brits call Canadian bacon-it hasn't been encrusted with peameal for over a century, the crust is made from corn meal. The part of the pig used for peameal/Cdn. bacon is the loin, so it's much less fatty than 'streaky' bacon which is from the belly, and is the bacon used in Eggs Benedict.😋
Exactly
,In the southern United States we call the Polenta, grits which is dried and milled corn. Then a gravy made from bacon or breakfast sausage drippings and coffee red eye gravy. These are served with buttermilk biscuits.
Coffee bacon. This is kind of like our American southern thin gravy called "red-eye". It is made with the fond of frying ham and adding coffee.
This series is just so nice, so wholesome, and I learn so much from it. I wish there was more content like this on TH-cam.
Y'all! I had no idea that Brits ate grits for breakfast! I'm gonna have to try that glazed bacon, it looks delicious
The South was actually very British.
These Chanel have become one of my favorites.
Absolutely fabulous video! Anna is truly an amazing chef! I was so impressed with the 'tea' segment.
British Chef: uses oil to fry bacon, then butter to finish it
Bacon Fat: am I a joke to you?
English people do not understand that bacon is supposed to be crispy. :-|
Arteries: Are we a joke to you?
the british like their bacons to taste like butter......
@@annecohen8927 oh, my
My family uses bacon fat to fry eggs. I pour hot bacon fat in a mason jar and keep it in the fridge. Yes, its very unhealthy, but we only have fried eggs on the weekends as a part of a full breakfast.
This is such a well done publication! I love this channel! Thank you so much 😊
I love it when u explain the taste, eat and show us how good it is 👍🏼
I am from the States..this simply fascinates me!!!!! Love the host. Just came across this channel. I'd be fired before I even got my ingredients put together on the counter. I can cook well, but certainly not make it elegant.. I'm in awe of those who can.
I love this series ❤ I don't understand why people dislike it. I watched it on my TV now on TH-cam
8:50 "If I'm not beating something off I'm not happy." LMFAO!!! Cheers for leaving that in.
Michael flirts shamelessly with Annah too! 'I wouldn't want to get on the wrong side of your whisk!'
Love the Soda Bread! Great presentation, that. 🇬🇧 And Anna is the perfect foil to Michael on all her recipes. YUM.
Excellent cooking show. Thanks for a fantastic cooking class. Happy New Year.
Michael and Anna make a great team. I'd love to eat like this every moment.
I absolutely love these videos. Keep them coming!
How did I not know about this channel? It’s fantastic!
Boos for breakfast - remember!! Before food was refrigerated, boos were used to kill germs 🦠 and bacteria 🦠.
Being ‘awake’ / sober is a relatively new thing!!! 🥰❤️😍😘😘
Had to read this a couple of times before I realized you meant 'booze' 😁
Wish I could have experienced England back in the day, when it was Christian and conservative, and the ruler of the world. Men were men and woman were ladies. So sad to see the demise. Horrible nightmare. Why did it happen ?
If you want a country that was really Christian and conservative you should try Spain during the Inquisition.
@@haneytr3s The Catholic Church were burning Christians at the stake by the thousands. So they are not Christian. Christians do not burn other people. They are told to love others as themselves, yes even their enemies. And to pray for all. That is the commandment from Jesus their Master and Savior. And true Christians follow him.
So, you have no clue what you are talking about. And you are far from alone.
No true Scotsman would burn someone at the stake and call themselves Christian.
@@bosse641 you can't really blame anyone for their confusion when name " christian" has come to mean so many different things.
@@sharroon7574 I sure can blame the father of lies, Satan. And we humans are also to blame when we do not stick to the truth as laid out in Scripture. Claiming to be Christian but not agreeing with the Word, yes opposing It, means that you are not Christian, even though you claim to be. And further more: "by their fruits they shall be known." Matthew 7:15-23
I love watching cooking shows, because, I would never bother. I can't eat but one egg and a slice of toast for breakfast and really good coffee
The tart looks exquisite, (would be a great pair for coffee) surely a treat to satisfy one's sweet tooth. Man, this documentary made me hungry. In the Philippines, we create a lot of sweet snack dishes featuring banans, coconuts, and mangos if you want some tropical sweetness. Makes me wanna see more of these royal dishes.
I can totally think of some grilled platains with mango jelly and some coconut ice-cream and tapioca beads (here in Northern Brazil we have a lot of platains and cassava based dishes ❤)
Now I'm wondering if that tart would work with mango in place of the apples...
@@lyllydd Mango Tart is delicious! The mango's natural sweetness comes out in a great way, sometimes adding peaches amplifies the flavor of the mango while not taking away their own texture. Pineapple pie is also a great discovery, with amazing taste!
@@bmaiamusic, I want to try Brazilian food. Brazil is one of many countries I would actually love to see one of these days.
God Bless Michael Buerk And Chef Anna Haugh Families Abundantly
Wonderful chefs. I am interested in Earl Grey Tea ☕️ and Black Tea ☕️. The Bread 🍞 made for King 🤴 Charles Third. It was made so organic with the herbs 🌿. He uses pest and another bread 🥖 spread. Well done.🙏🏽📖😇
Incredibly informative.. and super-endearing back-and-forth between Michael and Chef Anna. Very natural conversation - Fun!
Would you please provide recipes to go along with these videos? I understand that recipes appeared in BBC magazine when this series first aired.
Yes, PLEASE!!!!
Oh, they should absolutely do that!
Best to try and email them, I doubt anyone reads these comments but us. See in the description box is an email address, they might be able to refer you to someone for the recipes.
One of my favourite episodes so far! Thanks so much for uploading :)
That bacon with coffee and maple syrup looks scrumptious!
Ok, I am going to look up the chef making all those beautiful brunch recipes, found her name in the description of this video and literally going to book a flight where she's serving her dishes 😍
Best TH-cam video ever! Thank you very much indeed!
I love your videos. Thank you so much for sharing them with us.
WOW! Fascinating information here. I've enjoyed watching each episode.
I love this show & Michael is such a brilliant host! Quite handso.e too.
The wonderful life these royals have....out of this world...
I am Vegan since 10 years and a vegetarion since 20 . Seeing these these films made me haunger for meat ,eggs cheese ! Love this cooking and can not stop watching this program !!!
There is something in this that reminds me of Downton Abbey kitchen. Even Anna Haugh bears resemblance to Anna Bates! ;-)
Owh...never seen that bechamel egg recipe before😋😋😋😋😋...look very tasty..
Michael and Chef Anna, made a wonderful duo in the kitchen
We luv them both. 🌹
I LOOOOOVE THIS SERIES!!! Please make a million more episodes! ❤😊
A friend of mine came over here from England. One day, I made hash browns, eggs and toast. He was over the moon!
I think I was out of woodcock that day.
I love this program is very inspiring are used to love to cook!!!!! I suffer from OCD unfortunately I had to stop cooking because I feel contaminated . But watching this lovely chef 👩🍳 she’s inspiring and giving me The thrill of cooking 🥘 who knows Maybe are use this experience for exposure therapy
There are no peas involved with peameal bacon. Peameal describes the larger grind of the cornmeal it's rolled in.
Great video... I need that Breakfast Tea blend!!! 🫖
This is alway’s a wonderful,and lovely 🥰 program to watch!The Royal’s ate a little bit different than we do,today!Never the less,this is such a good program to watch!And,I don’t have to do anything in the kitchen!Ha!Ha!
Now that was just lovely. I particularly liked Prince Charles' bread. And the tea, with Prince Phillip's personal little shrub growing. So quaint. And I can picture Prince Phillip popping his head around the kitchen door to ask, "What are we having for dinner?" The Prince was hungry, obviously, and he was letting them know. I'm starving because I got up and watched this video instead of eating breakfast. I'll just make some ordinary toast with slivers of boiled porpoise.
boiled porpoise. you are joking right?
@@shellyhalvorson6884 Well, of course I'm joking. At the beginning of the video they read out some of the items that were eaten centuries ago. Porpoise was one of the creatures mentioned. Sadly, I am one of those who find porpoises very unattractive even when they're alive. Imagine being served some of that with a bit of toast? Horrific.
@@goldkhw indeed horrific!
LoL🐬
I envy the host. He's got the best job ever! The food looks fantastic!
béchamel sauce is so much better than Bernaise sauce, which is horrid stuff! the egg looked divine and the haddock. i would love to try this someday!
The cooking method is spot on. Outstanding video and very relaxing. 2021 looking good. The polenta is a modern mash potato.
How did that beautiful, rich, dark chicken broth get made ?
I know!!!! I just stared at it with desire.
God Bless The Cook And The Presenter Abundantly Excellent Job
The polenta, bacon and coffee seems like an British cousin to the Southern United States’ country ham, grits and red-eyed gravy. 🇺🇸🇬🇧🏴
That taffety tart looks delicious
This is such a great series!
The very “English” tea which the English did not have the vaguest idea that existed until Catherine of Braganza (queen to Charles II) brought the brew from Portugal.
Oh yes ,I loved English 🍵 Tae style so gorgeous and elegant 💙🦋💙Thank you so much for your Glorious film.!I loved British,i miss it,⭐️⭐️⭐️⭐️cheers 🍷🥂🍷