I totally agree with you.😊 I live in Southend and felt pride when my town was mentioned regards to the eels, my nan loved eels and when we used to go down to Leigh on sea she always treated herself to 3 smaller to medium pots of the different eels they sold. As a kid I remember going over to roots hall market in the area in front of where the football games are played, and I used to help my nan live he and ask the different stall holders for what she wanted and the fish man used these say come look at this and it was live eels in water in the container bowl and nan always brought herself one each week. 😊❤ I've always wanted to know what black pudding was made, this was another favourite of nan's too. Fond memories 😥❤ it's so lovely to see items from all around the UK ❤ defiantly looking up some of those companies, I hope they are still in business as if love to purchase from them.
I am so glad that the English have rediscovered how to make actually quality cheese as shown in this video. Severe food rationing between 1939 and 1954 forced the end of many British culinary traditions, and only when the Milk Marketing Board was phased out in 1994 did British cheeses (in my opinion!) returned to the quality of the early 20th Century.
People in Cheddar (Somerset) have been making actual quality cheese for hundreds of years. And it is so good a whole genre of cheese was named after it!
rediscovered? i am 33yo and i have eaten cheddar my whole life... maybe you rediscovered british cheese^^ the rest of us have been eating british cheese for decades^^
Came here from the 20 cheese video, which I came to from the Ricotta video (although the cheese video featured the Ricotta of course), and when we came to Cornish cheese I had to do a double take... back to cheeses again?! Anyway, by the end of this I'll have watched over 4.5 hours of Claudia's food journalism straight... and it has been very entertaining! If another video is recommend after, I might just have to keep going...
I’m just back from a month in the UK … a holiday , and I liked British food. I loved the scones and clotted cream . In addition to Cornwall , M&S clotted cream was good .
As a former slaughter inspector in Canada I'm pretty sure it's just because of the production method for lungs that we don't really sell lungs for human consumption. Most slaughter establishments don't want to invest the time needed to harvest the lungs from animals so they won't be contaminated, so it ends up going to pet food/animal feed. TB in animals can be screened out pretty easily and isn't overly common a disease anyway here. We just don't have the culture that enjoys eating it so the processors don't invest in trying to market it. I did very much enjoy haggis when I visited scotland I will say though.
1:30:30 Slight correction for here in Australia. You cook the bacon, you fry the eggs in the rendered fat, then you put the eggs on top of the bacon to keep warm and dump the can of baked beans in the empty spot, swimming in bacon grease until they're warm and let the drooling commence. Side of heavily buttered bread optional (Mandatory).
I have made crumpets at home, and I am an experienced home cook. They are really hard to make well, Warburtons make the best production line product by far. This is one of those situations where you have to ask yourself why you would make them yourself.
I like in the US and I got my love for Worcestershire sauce from my mom who got her's from her mom. Seeing how it's fully made was so cool. Love that sauce on things like grilled ham and cheese, to burgers, to putting a bit in my tuna salad. Thanks for showing us how its done Lea&Perrins!
Try this- double or heavy cream -half a pint, peppercorns - black or green, around a level tablespoon or to taste, season with a piece of chicken bullion paste or stock cube, beef ir chicken (must be the salty type) and add Worcester sauce until its tan in colour- a good few shakes. Serve on steaks like rib eye on on pan fried pork loin.
Claudia has such an amazing job...how wonderful it must be to travel and witness the making of traditions! I enjoy watching these and listening to her dialogues with each guest-fascinating and intriguing ✌🏽😊🤙🏽
How great to watch the food our parents and grand parents love, I have a lot old cookbooks and some of the dishes, I don’t think I could get my family to eat, the one I love as a child no one makes anymore, it was rice and raisin with a sweet cream.. my aunt would make this every time I would come to her home…
As an American from the Pacific Northwest where spice used to be salt and pepper I loved most British food when I visited. I always choose the black puddings for breakfast along with the bacon and beans. I met haggis in the family home town of Strathhaven in Scotland.. I love it! The next place was Borough Market in London. No eels.
@@DoomsdayR3sistance Eels are still very common in London's water but not sure i'd eat one! I did try jellied eels once - never again - the flavour of the jelly is ok but the cold eel meat itself is completely flavourless. The recipe is very common across northern Europe and can also be found in the Netherlands, Germany and Poland in many variations with many types of fish. Poached trout is far nicer and one of my favourite English foods.
If hardly anybody eats jellied eels, where is that enormous quantity of produce they were talking about going? 'i dont like'is not the same as 'nobody likes'.
It's only made in East London and a couple of towns on the south east coast of England. Only a small proportion of the population of the country eat it.
Because your reading too much into and the term, it refers to it always was and is specific to certain regions, not nationwide consumption, east end of London being the most prevalent, Norfolk, Southend etc and coastal area areas mainly where eels were most prevalent, obviously with the change of cultures in London it’s not as popular as it used be.
I’m from NYC and the first time I had black pudding was 40 years ago in Liverpool as part of a “full English breakfast”. I fell in love with it and I make it a point to have it whenever I’m in the UK. Fortunately, there’s an Irish restaurant near me in Queens and if I get the urge for black pudding, I just order one of their Irish breakfasts. As for clotted cream, I love that, too, and I enjoy it Cornish style - jam on the scone first then the clotted cream. With a good cup of tea - heaven!! And there’s nothing like English cheese. Fabulous dairy products in the UK.
Have never tried the black pudding before but I'm definitely going to try it the next time i go over. Heck if i can enjoy haggis I'm sure that black pudding won't kill me. I love the clotted cream i swear i look at it in the grocery stores & it literally just jumps on to my thighs 😂😂
@@heatherg3090 If you’ve eaten haggis, you’ll definitely be able to eat black pudding. It’s really delicious. There’s a variation called white pudding but I don’t like that. I’ve eaten haggis, too. It’s not something I crave but I enjoyed it when I had it.
All of the examples shown are absolutely superb, world class examples of great British cuisine. Anyone on the planet would love all of them. Claudia is simply the most delightful, charming, attractive person to present this - a true connoisseur who you can tell isn't just going through the motions - quite the opposite - every producer, old or young, male or female, was genuinely delighted to share their unique and incredible food with this warm and curious personality who in turn, reflects the passions and experience of the various bakers, charcutiers, creameries etc to their evident enjoyment and, of course, ours. One of the best food programs I have ever seen.
After living in England for 7 years and eating a Crumpet for the first time - "Where are my friends who didn't tell me about these"...............luv it!
Even as a vegetarian.. I'm Scandinavian. Growing up I know just how amazing eel is. Here we would eat it. But we can't anymore. We have no eels left. The town i live in is bloody called Aalborg (eel castle).
I think what’s interesting to me is that we’re seeing mostly handmade products, many of them using very old recipes and techniques. Here in US, we’d get these products only available at great cost in specialty stores of the biggest cities. Most of us will never taste these wonderful items of Britain. Lucky Brits!
DW here in the UK we don't get these hand crafted stuff either XD You get the crappy stuff in the store, or you pay half your paycheck for a handcrafted whatsit.
Most stuff in the UK comes from factories, but what I think we have more of in the UK is local shops like Butchers, Bakers and the like which usually get their supplies from local farms. In the US most people have cars, so served by larger places with huge parking lots, the local shops don't survive as well. In the UK (and Europe in general) walking is much more common and houses more densely packed in, so local shops serve more people.
My favourite L & P, as we call it in my homeland, Malaysia!!! I splash tons over anything, esp my chicken chop or Fish and chips!! The most versatile, unique sauce and perfect for making Caesar Salad dressing from scratch......
I really enjoyed this. Very interesting, loved the cheeses and pasties. Love Haggis, I don't understand people that don't like it. Black pudding and jellied eels are a no no.😁
So cool to see this, as a southwest UK girl Cheddar is a beautiful town & the cave cheese is sooo delicious! There’s nothing quite like a proper Cornish pastie, they are the ultimate comfort food. Black pudding is a must on a good hearty full English breakfast. ❤❤
Well done to these artisans keeping these special techniques alive. Much better than ultra-processed consumables. Bravo to those who patronize these businesses as well.
I remember Connor (from Trash Taste. He is Welsh BTW) said jelly eel is not a real thing. It is just ill informed people who create the image that UK has no good food. But then all the good stuff he give as examples are not really from UK (e.g. hamburger).
No Caerphilly Cheese, Bara brith or Welsh cakes? Or Cawl? Nothing from Wales or Ireland for that matter. Although given you describe Haggis and Scottish Oysters as "some of the best foods in England" perhaps it for the best
I thought the same thing. Love them all especially Caerphilly cheese with Welsh Cakes. My second husband was from Wales though I’m from the Bahamas. How about cockles too.
@@margodphd gaaaaaahhhh!! Another sourpuss - anyway, I'm certainly not going to enter some ludicrous internet fracas with a total stranger - especially as my guess is you're Polish and I feel rather proud of them for really grabbing the bull by the horns after 1991 and their magnificent support for Ukraine. In fact, Poland has been far more than "important" in that respect - am I allowed to say "vital"?😏😎
2:57 "..and (alot of strength) in his wrists" - then a giggle from the guys working 😂😂🙄🤭😂😆🤦♀️ Edit- Tap on the time stamp to check it works, and I notice even Claudia goes to laugh aswell then quickly continues with the questions and whatnot 😅😅
Pasties are big in Northern Michigan, especially the upper peninsula where they used to mine (copper). I think they use rutabaga instead of potato (or mixed).
Now, I absolutely ADORE some eel….. but the way the Japanese cook it, for sure! I understand that the jellied eel probably came about during a time when they were attempting to preserve it maybe???? I don’t know. The whole gelatin thing reminds me of head cheese. BLEH!!!
I’ve never had clotted cream but would love to try it. The name has always turned my stomach a little though as the word ‘clotted’ reminds me of blood. 😂
Id probably spit out that jelly eel in an instant. Its like THE combination of flavour and consistency that makes me hurl as soon as it enters my mouth lol.
Having being brought up in the east end of London the most famous jellied ell stall used to be ‘Tubby Isaac’s’ he had stalls outside the pubs or sold in baskets and sold on the pub premises, never liked them myself you always got one on the end of your line, they were a nightmare, tied themselves in knots and left the covered it sticky horrible slime, they are still caught in the Norfolk broads for local consumption 😂 what a travesty… non brewed vinegar…. 😢 brewed vinegar all the way.
@ANGLO-SAXON1 yea, you must have grown up eating "cancer spice", no wonder you think spices in food gives cancer. Either that, or you think spices means some sort of drugs. You must be thick in the head 😅
Ooh, real haggis! Only had the real thing once, but it marked my soul. As decent a haggis to be had is in a Scottish restaurant in Cazenovia, NY in the US. Yum. Sigh.
I'd never eat this regularly unless I was starving to death.... No one has ever asked themselves... Yeah the meat is good... If only we added gelatin! Unless you are starving to death
Reg convos while cooking jellied eels, it's mentioned that there is a skimming off of this and that plus oil from eels, is this oil simply discarded or put to a higher use? Some gelatin produce is add to thicken the final product, is this a whole gelatin from natural sources or from other sources? Gelatin from traditional sources and methods can be a complete protein source. Please Mr 2nd generation jellied eel maker, if nothing else give the food reporter another small round plastic container, like one she is invited to sample from, so she is not consuming ells jellied slippery cold biggers as a finger food, after a tour of your facilities, now she needs to use the facilities to clean her hands so not to finish her tour through building touching this and that, fixing atire and hair, shaking the odd hand or two.
The nettle leaves add nothing; it's just a cheese and that is a way to differentiate it from others. It's not even a notable cheese.Cornwall has a lot more to offer than that.
I’m going to recommend a large water heater in case there are emergency needs like wimp most likely happen this year because of the El Niño currents. This is going to allow arctic temperatures and storms to drop further South than we normally see. Good luck this winter!
Oh, to be able to travel the UK and be able to explore its food! Those jellied eels have me planning a trip to the Delaware river for succulent smoked eel! Maybe I will show the proprietor this video... To plant the seed! I could go for a pastie right now.🤪
Jellied eels i can't relate to, never had 'em and probably never will.. What i cán tell y'all though? "Dutch Smoked Eels" are The Best Way to enjoy the intense deep flavour of these highly endangered creatures..
Honestly, it warms my heart seeing British foods given a spotlight. Thanks for showing our various delicious foods in such a great light :D
But it's not British it's imported since we killed most of ours!!?! So stop promoting them and making them an expensive commodity
I totally agree with you.😊 I live in Southend and felt pride when my town was mentioned regards to the eels, my nan loved eels and when we used to go down to Leigh on sea she always treated herself to 3 smaller to medium pots of the different eels they sold.
As a kid I remember going over to roots hall market in the area in front of where the football games are played, and I used to help my nan live he and ask the different stall holders for what she wanted and the fish man used these say come look at this and it was live eels in water in the container bowl and nan always brought herself one each week. 😊❤ I've always wanted to know what black pudding was made, this was another favourite of nan's too. Fond memories 😥❤ it's so lovely to see items from all around the UK ❤ defiantly looking up some of those companies, I hope they are still in business as if love to purchase from them.
Nah brother let it stay in the darkness 😊
Same 😊 I’m a southwest girl so was really cool to see my local Cheddar Gorge mentions as the cheese they produce is amazing!
I want to eat a Cornish Pasty & scones with clotted cream now. 😊
You can buy rodders clotted cream in most British supermarkets xx yes I agree let's escape to Cornwall now 😊x
They are the best in Cornwall!! Had many cream teas whilst holidaying there. 😁
I live about 5 miles from a cornish pasty place. It's pretty good. Very popular. For reference, I'm in AZ
@@susanhawkins2386 26:25
Me too!
Claudia sounded so hesitant to try the eels, but afterwards was so cheerful 🎉
I mean they are an abomination after all
I am so glad that the English have rediscovered how to make actually quality cheese as shown in this video. Severe food rationing between 1939 and 1954 forced the end of many British culinary traditions, and only when the Milk Marketing Board was phased out in 1994 did British cheeses (in my opinion!) returned to the quality of the early 20th Century.
You were alive in 1939 eating 'Artisanal British Cheeses'?? You're like 90 years old?
People in Cheddar (Somerset) have been making actual quality cheese for hundreds of years. And it is so good a whole genre of cheese was named after it!
rediscovered? i am 33yo and i have eaten cheddar my whole life... maybe you rediscovered british cheese^^ the rest of us have been eating british cheese for decades^^
What are you talking about…. Rediscovered lol….. you do realise British cheeses are renowned the world over! 😂🤣
Came here from the 20 cheese video, which I came to from the Ricotta video (although the cheese video featured the Ricotta of course), and when we came to Cornish cheese I had to do a double take... back to cheeses again?! Anyway, by the end of this I'll have watched over 4.5 hours of Claudia's food journalism straight... and it has been very entertaining! If another video is recommend after, I might just have to keep going...
also I want a Cornish pastie 😢
😂
Also came here from the cheese video, but I looked up another compilation 😆
Insider Food has always been incredible since the very beginning. We wish them well.
I’m just back from a month in the UK … a holiday , and I liked British food. I loved the scones and clotted cream . In addition to Cornwall , M&S clotted cream was good .
As a former slaughter inspector in Canada I'm pretty sure it's just because of the production method for lungs that we don't really sell lungs for human consumption. Most slaughter establishments don't want to invest the time needed to harvest the lungs from animals so they won't be contaminated, so it ends up going to pet food/animal feed. TB in animals can be screened out pretty easily and isn't overly common a disease anyway here. We just don't have the culture that enjoys eating it so the processors don't invest in trying to market it. I did very much enjoy haggis when I visited scotland I will say though.
thank you for your good advice...lung diease its the point we must think about it👍
1:30:30 Slight correction for here in Australia. You cook the bacon, you fry the eggs in the rendered fat, then you put the eggs on top of the bacon to keep warm and dump the can of baked beans in the empty spot, swimming in bacon grease until they're warm and let the drooling commence. Side of heavily buttered bread optional (Mandatory).
Litteraly a plate of grease so yummy
I have made crumpets at home, and I am an experienced home cook. They are really hard to make well, Warburtons make the best production line product by far. This is one of those situations where you have to ask yourself why you would make them yourself.
To give an idea about how typically British these dishes are. I have 9 of them in my home today.
My favourite is how you litteraly eat a plate of grease in the mornings :D
@@Atomy111Some mornings :D
i love her shes a great host and interviewer! asked many questions i asked myself
I like in the US and I got my love for Worcestershire sauce from my mom who got her's from her mom. Seeing how it's fully made was so cool. Love that sauce on things like grilled ham and cheese, to burgers, to putting a bit in my tuna salad. Thanks for showing us how its done Lea&Perrins!
Try this- double or heavy cream -half a pint, peppercorns - black or green, around a level tablespoon or to taste, season with a piece of chicken bullion paste or stock cube, beef ir chicken (must be the salty type) and add Worcester sauce until its tan in colour- a good few shakes. Serve on steaks like rib eye on on pan fried pork loin.
Claudia has such an amazing job...how wonderful it must be to travel and witness the making of traditions! I enjoy watching these and listening to her dialogues with each guest-fascinating and intriguing ✌🏽😊🤙🏽
How great to watch the food our parents and grand parents love, I have a lot old cookbooks and some of the dishes, I don’t think I could get my family to eat, the one I love as a child no one makes anymore, it was rice and raisin with a sweet cream.. my aunt would make this every time I would come to her home…
My mom used to make this. I love it. She often made sweet rice which she baked, and served with fried fish. What a treat.
As an American from the Pacific Northwest where spice used to be salt and pepper I loved most British food when I visited. I always choose the black puddings for breakfast along with the bacon and beans. I met haggis in the family home town of Strathhaven in Scotland.. I love it! The next place was Borough Market in London. No eels.
Those pasties look good. So loaded.
"We use a very scientific measuring device called a cup" 😂😂 I thought oh what is it?? A cup. 😂😂
I lived in London for 12. years and never had jellied eel. I never would have thought Londoners would eat such a thing, I guess not in my circle
Its not a common thing in London to my knowledge, i live in london and have never seen it
Eels use to be more common in themes and it was mostly marketed as food for the poor, so not a surprise it's disappeared mostly from London.
@@DoomsdayR3sistance Eels are still very common in London's water but not sure i'd eat one! I did try jellied eels once - never again - the flavour of the jelly is ok but the cold eel meat itself is completely flavourless. The recipe is very common across northern Europe and can also be found in the Netherlands, Germany and Poland in many variations with many types of fish. Poached trout is far nicer and one of my favourite English foods.
When I lived in East Ham in the late 80s you used to see the jellied eel stands outside the pubs on a Sunday. Don't know if that still happens or not.
Crumpets defo need toasting for the crunch 👍
I love lea and perrins !! excellent marinade , main ingredient in one of my fav dishes and a shot of it instantly cures hiccups!!!
If hardly anybody eats jellied eels, where is that enormous quantity of produce they were talking about going? 'i dont like'is not the same as 'nobody likes'.
It's only made in East London and a couple of towns on the south east coast of England. Only a small proportion of the population of the country eat it.
😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢
It's relative. The 300kg per day that they process is insignificant compared to the thousands of kilos that used to be made and sold daily.
In the bin hopefully
Because your reading too much into and the term, it refers to it always was and is specific to certain regions, not nationwide consumption, east end of London being the most prevalent, Norfolk, Southend etc and coastal area areas mainly where eels were most prevalent, obviously with the change of cultures in London it’s not as popular as it used be.
I’m from NYC and the first time I had black pudding was 40 years ago in Liverpool as part of a “full English breakfast”. I fell in love with it and I make it a point to have it whenever I’m in the UK. Fortunately, there’s an Irish restaurant near me in Queens and if I get the urge for black pudding, I just order one of their Irish breakfasts. As for clotted cream, I love that, too, and I enjoy it Cornish style - jam on the scone first then the clotted cream. With a good cup of tea - heaven!! And there’s nothing like English cheese. Fabulous dairy products in the UK.
Have never tried the black pudding before but I'm definitely going to try it the next time i go over. Heck if i can enjoy haggis I'm sure that black pudding won't kill me. I love the clotted cream i swear i look at it in the grocery stores & it literally just jumps on to my thighs 😂😂
@@heatherg3090 If you’ve eaten haggis, you’ll definitely be able to eat black pudding. It’s really delicious. There’s a variation called white pudding but I don’t like that. I’ve eaten haggis, too. It’s not something I crave but I enjoyed it when I had it.
All of the examples shown are absolutely superb, world class examples of great British cuisine. Anyone on the planet would love all of them. Claudia is simply the most delightful, charming, attractive person to present this - a true connoisseur who you can tell isn't just going through the motions - quite the opposite - every producer, old or young, male or female, was genuinely delighted to share their unique and incredible food with this warm and curious personality who in turn, reflects the passions and experience of the various bakers, charcutiers, creameries etc to their evident enjoyment and, of course, ours.
One of the best food programs I have ever seen.
If anything British food is "fast food" for the people that built an empire. Its just food, go finish the battleship and go home Terry.
Always toast the crumpets it is totally different hot to cold.
After living in England for 7 years and eating a Crumpet for the first time - "Where are my friends who didn't tell me about these"...............luv it!
Even as a vegetarian.. I'm Scandinavian. Growing up I know just how amazing eel is. Here we would eat it. But we can't anymore. We have no eels left. The town i live in is bloody called Aalborg (eel castle).
Why is there no German insider episode? If Cumbria sausage has its roots in Germany, surely that's worth following up.
I think what’s interesting to me is that we’re seeing mostly handmade products, many of them using very old recipes and techniques. Here in US, we’d get these products only available at great cost in specialty stores of the biggest cities. Most of us will never taste these wonderful items of Britain. Lucky Brits!
Find a farmer's market. There are always old style products there.
DW here in the UK we don't get these hand crafted stuff either XD You get the crappy stuff in the store, or you pay half your paycheck for a handcrafted whatsit.
Most stuff in the UK comes from factories, but what I think we have more of in the UK is local shops like Butchers, Bakers and the like which usually get their supplies from local farms. In the US most people have cars, so served by larger places with huge parking lots, the local shops don't survive as well. In the UK (and Europe in general) walking is much more common and houses more densely packed in, so local shops serve more people.
I've had most of these and I live in a medium town in the Midwest.
I would like a pasty now please 😋
Eel is best grilled, grilled unagi is lovely. If you can eat regular fish, eel is not that different..
Yeah barely anyone eats jellied eels anymore here. I don't know why people don't grill them! So much better.
My favourite L & P, as we call it in my homeland, Malaysia!!! I splash tons over anything, esp my chicken chop or Fish and chips!! The most versatile, unique sauce and perfect for making Caesar Salad dressing from scratch......
Love anything about and from 🇬🇧 but that mans accent from the blood pudding place is my favorite
I really enjoyed this. Very interesting, loved the cheeses and pasties. Love Haggis, I don't understand people that don't like it. Black pudding and jellied eels are a no no.😁
Black pudding is great, jellied eels can get in the bin though
I think it must be people who don't like liver.
So cool to see this, as a southwest UK girl Cheddar is a beautiful town & the cave cheese is sooo delicious! There’s nothing quite like a proper Cornish pastie, they are the ultimate comfort food. Black pudding is a must on a good hearty full English breakfast. ❤❤
Everything looks awesome aside from the jellied eel... jellied seafood is an interesting combination...
The poor lady flinching back when the guy is swinging around his haggis sword!
Well done to these artisans keeping these special techniques alive. Much better than ultra-processed consumables. Bravo to those who patronize these businesses as well.
Speaking of ultra processed, you can see why they haven't done a US series. 😂
@@amh9494I feel desperately sorry for Americans......
@@mrkiplingreallywasanexceed8311 it is hard, they are so desperately arrogant in a compensatory way.
I wanna try every single of those foods before I die!
Great video, fascinating oyster section.
Fantastic! They provide recipes too. Yummy.
Vielen Dank allen Opas & Omas...
Great program, thank you
Fascinating and well done!
Cream and strawberries jam lokks so good
Is it just me or does it look like they hired Lurch and Uncle Fester to butcher the eels?! LOL
Brilliant insight. I’ve tried them all. X
You need to toast the crumpets before eating!
I remember Connor (from Trash Taste. He is Welsh BTW) said jelly eel is not a real thing. It is just ill informed people who create the image that UK has no good food. But then all the good stuff he give as examples are not really from UK (e.g. hamburger).
No Caerphilly Cheese, Bara brith or Welsh cakes? Or Cawl? Nothing from Wales or Ireland for that matter. Although given you describe Haggis and Scottish Oysters as "some of the best foods in England" perhaps it for the best
Sourpuss.... what a typically chippy comment from a regional, who can't bear being from somewhere less important than England 🤭😅😉😗
I thought the same thing. Love them all especially Caerphilly cheese with Welsh Cakes. My second husband was from Wales though I’m from the Bahamas. How about cockles too.
@@mrkiplingreallywasanexceed8311Have you contributed something to this "importance" or just like feeling better without any effort on own part?
@@margodphd gaaaaaahhhh!! Another sourpuss - anyway, I'm certainly not going to enter some ludicrous internet fracas with a total stranger - especially as my guess is you're Polish and I feel rather proud of them for really grabbing the bull by the horns after 1991 and their magnificent support for Ukraine. In fact, Poland has been far more than "important" in that respect - am I allowed to say "vital"?😏😎
Cornish 🌽 pasties have some similarities with Indian samosa
2:57 "..and (alot of strength) in his wrists" - then a giggle from the guys working 😂😂🙄🤭😂😆🤦♀️
Edit- Tap on the time stamp to check it works, and I notice even Claudia goes to laugh aswell then quickly continues with the questions and whatnot 😅😅
Pasties are big in Northern Michigan, especially the upper peninsula where they used to mine (copper). I think they use rutabaga instead of potato (or mixed).
We call them swedes, I think they're common in pasties here too.
added to my bucket list.
I love England so much.
Now, I absolutely ADORE some eel….. but the way the Japanese cook it, for sure! I understand that the jellied eel probably came about during a time when they were attempting to preserve it maybe???? I don’t know. The whole gelatin thing reminds me of head cheese. BLEH!!!
The Cumberland sausage master's dress puts me in mind of a German concert costume, or maybe an Alpine hiker.
Can you tell us anything about his garb?
Love the bloke laughin when he says you need strong wrists to cut those eels
🎉claro es bueno conocer gastronomía de otros paises
I’ve never had clotted cream but would love to try it. The name has always turned my stomach a little though as the word ‘clotted’ reminds me of blood. 😂
Clotted cream is delicious.
I’d love to have some cave cheese, never had vintage.
Jellied eels, mmmm, sounds delicious…
😊
Love Stilton cheese just wish it was more readily available where I live and not so expensive.
I’ve never eaten jellied eels, but they must be a healthier food than processed foods.
Yeah probably, now that British waterways are flooded with human crap maybe not anymore.
@tbrowniscool they don't come from britian, anything that lurks in the river Thames has got to be some kind of lovecraftian monster.
hOLLy , very intresting inaormation
Thanks
Id probably spit out that jelly eel in an instant. Its like THE combination of flavour and consistency that makes me hurl as soon as it enters my mouth lol.
😊
Jellied Eels are a popular seaside snack. I love them.
Didn't know some of those, thank you
are we unable to farm eels like we do salmon?
Cumberland sausages remind me a lot of Boerwors, though the boerewors is made from beef.
Having being brought up in the east end of London the most famous jellied ell stall used to be ‘Tubby Isaac’s’ he had stalls outside the pubs or sold in baskets and sold on the pub premises, never liked them myself you always got one on the end of your line, they were a nightmare, tied themselves in knots and left the covered it sticky horrible slime, they are still caught in the Norfolk broads for local consumption 😂 what a travesty… non brewed vinegar…. 😢 brewed vinegar all the way.
Oh, A little more please
Always found the cornish pastys to be extremely bland. Season the filling :/
...tf is a cancer spice
@ANGLO-SAXON1 yea, you must have grown up eating "cancer spice", no wonder you think spices in food gives cancer. Either that, or you think spices means some sort of drugs. You must be thick in the head 😅
@ANGLO-SAXON1 wat
A guten Appetit auf der Taschen
I love Worcestershire sauce on my steaks!
Ooh, real haggis! Only had the real thing once, but it marked my soul. As decent a haggis to be had is in a Scottish restaurant in Cazenovia, NY in the US. Yum. Sigh.
That's odd because sheep's lungs are banned for sale in USA
@@toker6664 Yes, and Canada, too. They use the other offal, no lungs.
@@toker6664, you can get it made without lungs. I mail order it.
Delicious as eels are... Jellied is not the preferred method... For basically anything...
I'd never eat this regularly unless I was starving to death.... No one has ever asked themselves... Yeah the meat is good... If only we added gelatin! Unless you are starving to death
@@DarknessValor pork pie but otherwise i see your point
I came here to say that! Eel is delicious but anything jellied? No thank you
@@DarknessValor Fish jellies remain very popular in Central and Eastern European cuisine e.g Gefilte fisch
@DarknessValor well you clearly have never been to eastern europe, jellied meat is regularly eaten.
As a Brit, it’s very disappointing you selected these dishes to show! Hardly anyone eats jellied eels
that's why they selected them, showing some love to them.
I disagree, frozen chicken nuggets are probably the most popular but I wouldn't want them to cover it
In nearly 40yrs of living in the u.k , I have never been tempted to eat a jellied eel.
yeah its definitely not something found all over the UK. Maybe very specific places but not common at all.
They are quintessentially English though.
Wunderschoen..... Perfect
Crumpets oh yummy!!! They saw the need to wear hair nets and face masks but then handled the food with their bare hands, no gloves!
Reg convos while cooking jellied eels, it's mentioned that there is a skimming off of this and that plus oil from eels, is this oil simply discarded or put to a higher use? Some gelatin produce is add to thicken the final product, is this a whole gelatin from natural sources or from other sources? Gelatin from traditional sources and methods can be a complete protein source. Please Mr 2nd generation jellied eel maker, if nothing else give the food reporter another small round plastic container, like one she is invited to sample from, so she is not consuming ells jellied slippery cold biggers as a finger food, after a tour of your facilities, now she needs to use the facilities to clean her hands so not to finish her tour through building touching this and that, fixing atire and hair, shaking the odd hand or two.
The cream tea should be severed with splits, not scones
I can officially say jellied eels are the worst thing i had in my entire life😅😂
Love British bacon 🥓
Sausage looks like morning programme😂
The nettle leaves add nothing; it's just a cheese and that is a way to differentiate it from others. It's not even a notable cheese.Cornwall has a lot more to offer than that.
Lol, eel guy is mesmerized, her looks is one that makes English men knees go
Wow, so Beautiful Worldwide Developers Conference
I’m going to recommend a large water heater in case there are emergency needs like wimp most likely happen this year because of the El Niño currents. This is going to allow arctic temperatures and storms to drop further South than we normally see. Good luck this winter!
weisswurst in germany is a coil
Stinking Bishop was banned in France but the culture was kinda errrm nicked and brought to Britain 😊x
Oh, to be able to travel the UK and be able to explore its food! Those jellied eels have me planning a trip to the Delaware river for succulent smoked eel! Maybe I will show the proprietor this video... To plant the seed!
I could go for a pastie right now.🤪
Wait so... the cumberland sausage guy feels strongly against bread in sausages but then continues to add multiple different starches to it?
The Cornish guy is funny. Lol
Claudia 😊
Wunderschoen Broten
Jellied eels i can't relate to, never had 'em and probably never will.. What i cán tell y'all though? "Dutch Smoked Eels" are The Best Way to enjoy the intense deep flavour of these highly endangered creatures..
Don’t think I could stomach the eels although I have had black pudding.
A guten Appetit
I Love uk people