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@@WanderingRavens instead of paying for it you may aswell go down the pond and just catch one and eat it there and then, thats what it tastes like anyway haha
3:51 'Meat and egg'? An almost ubiquitous combination. Bacon and egg? Ham and egg? Sausage and egg? Smoked salmon and scrambled eggs? Steak and eggs? Need I go on?
@@craftsmanwoodturner well in Scotland we often call it potato hash because potatoes are about the only certainty the meat might be corned beef, leftover roast or square sausage.
Should give Plumb Bread ago, I never heard of it until I moved to Lincolnshire, looks and taste a little like malt loaf but plumbs not raisins. Normally served with a slice of cheese. Nice toasted as well.
Dripping is literally the dripping from the roast (usually beef). It’s a savoury fat/jelly mix and should contain some burnt crunchy bits from the cooking.
Dripping should be the fat from the roast, with all the yumminess that implies. But my Grandma used to spread 1970s white factory bread with refined dripping from cartons. I was never tempted to ask for a taste. I recall that as a student in Sheffield in the 90s the University canteen had bread and dripping sandwiches and "marmite triple" sandwiches. They were _very_ cheap and may have existed only to be cheap. (Marmite triple was 15p IIRC. About 1/10 the price of a pint of beer at the time)
The best dripping is made by pouring the fat and juices that collect in the roasting tray when cooking a joint of meat or poultry (preferrably beef). into a bowl and then place in the fridge. The fat forms a fairly firm topping to the juices that jellify at the bottom of the bowl and to get the maximum flavour from either when spread on plain unbuttered bread or toast make sure you have a combination of both YUMMY!!!!.
I think jellied eels aren’t very common outside of London. I’ve never seen or tried them here in the midlands. I’ve eaten bbq’d eel in Thailand though and it was delicious. 😋
Wandering Ravens Jellied Eels are a traditional East London thing. You eat them with vinegar and white pepper sprinkled on and with white crusty bread. Pie and mash uses the liquor from the boiled eels to make the parsley sauce that goes over the pies - delicious! Bread and dripping is known as bread and scrape in the East End. It’s the fat (grease) left over from the Sunday beef roast, which is left in a bowl and used during the week for frying etc. The best part is the ‘jelly’ at the bottom of the bowl which is full of beef bits . You scrape it onto your bread, sprinkle a tiny bit of salt on the top and voila - a delicious heart attack on a plate!😋
Someone from Liverpool is called a Liverpudlian or in slang you would refer to them as Scousers / Scouse. Which as mentioned in other comments is pronounced like ‘mouse’. Congrats with the 15k.
Scouse with pickled red cabbage is the best. It’s closely related to the Welsh dish cawl which is a lamb stew (usually made with lambs neck) and served with cheese in it.
The comment about a person that knocked is slightly incorrect, they did knocked but it was bedroom windows with a long stick and they were called knockers. They didn’t knock the door because they could of been heavy sleepers and people didn’t sleep by the doors.
Went to comment on 'ploughman's' and then I was like 😂😂 Bubble and squeak is amazing. Poached egg and some bacon. Bit of salt and pepper. I'm drooling!
Bubble and squeak is so simple to make, you could easily make it where you are in France. In fact you should do a second RU-vid channel, how to cook British food when you aren’t in Blighty
Bubble and squeak Basically its the left over cabbage and potatoes from the roast the day before, all fried up . Yummy ! It might be named that way because it actually squeaks (& bubbles) when cooked ( all the:water coming out of the cabbage ) but not sure
Scotch Eggs are unique to the UK (nothing to do with Scotland) And if you're ever in the UK again you must try a Bakewell Tart. It's classed as a dessert.
@@WanderingRavens 'tis generally accepted that Scotch Eggs were invented by Fortnum & Mason's food emporium in London way back in the 1700s, though this is one of those things where any hard evidence is lost to history. There are all sorts of theories regarding where the name comes from. ^.^ A similar dish is a Welsh Egg, wherein the sausagemeat is replaced with a mix of cheese and mashed potato.
Gala Pie is pronounced Gaaala, not Gayla - named after outdoor garden events. Jellied eels are most often served in little tubs in mobile shellfish stalks by the sea side. Vinegar and pepper may be added by the customer to their taste. It is eaten by itself as a snack, and is claimed to be a restorative. There has been excess cooking liquor in the past and this has been used with additional chopped parsley to make a thin gravy to pour over pie and mash in pie and mash shops in London and thereabouts. Ploughman’s Lunch was devised within the Watney Brewing Company in the early sixties as a snack in those pubs which did not employ a cook. The idea spread across the country in a few short years - there are many variations. Bubble and squeak supposedly makes that noise when being heated up in the frying pan. You are right with the historical details of Scouse (rhymes with House, and is used as a name for the local dialect, with Liverpudlians being known as Scousers - they are the butt of many cruel jokes) - Originally known as Lobscouse, it is still known as that in Deeside and parts of North Wales [further down in Wales a similar dish is known as Cawl {rhymes with howl}]). Further out into Lancashire the Lob is maintained as Lobby, with the locals in Leigh being known as Lobby Gobblers.
I can understand that. I didn't mind the taste, however I wasn't keen on the texture or the amount of bones. We used to get a guy bringing a basket of eels and shellfish round the Hertfordshire pubs on a Friday and Saturday evening in the seventies and eighties. I don't know if that still happens? My Father-in-law, who was German, loved them. Ironically most eels over there were imported from the UK as not enough Brits ate them!
@@johnp8131 Yes we used to have a guy who would come into the working mans club that my mum worked at selling all sorts of seafood! to this day i am addicted to cockles
@@RamsFan93 Cockles are wonderful! Best thing is to buy them in their shells (or pick them yourself, if you live near the sea), then leave them for a day in a tub of salted water sprinkled with oats. The cockles feed on the oats, which cleans them out and makes them plumper and juicier when cooked.
You’re spot on about bubble and squeak by the way, the potatoes make a nice bubbly sound frying in the oil, the cabbage makes squeaky sounds as it fries 🙂
And it's made with any leftovers from the Sunday lunch - usually potatoes and cabbage, but other things as well - and onions - it's not just potatoes and cabbage, that would be a bit boring.
Anyone in uniform who pronounced it "lootenant" would very quickly put right! The explanation why not to say it that way that I liked best goes as follows... A loo is a toilet. A tenant is so someone who pays rent to live somewhere. Therefore a "lootenant" is someone who pays rent to live in a toilet! A possible topic for you then is how our military traditions differ from yours?
A junior officer, the "Left Hand Man". The huge influx of German speakers to the US changed the pronunciation to the Germanic style now found across the pond.
@@jackybraun2705 I have known a few people in, or who have been in the Royal Navy. They did not say it the US way - unless discussing people in the US Navy. In that case, it is polite to pronounce it their way for their Leutenants.
Important, when you try the bread and dripping, make sure that you ask for “mucky dripping “ and it’s best served in a barm or tea-cake and also try it both with and without a generous pinch of salt, it does make a difference. By the way, the mucky dripping just means that there’s little pieces of the joint of meat that have dropped in whilst cooking and a little of the gravy mixed in as well.
Branston pickle is awesome with cheese, and ploughman’s lunches. Also one of my favourite teas is bangers and mash with baked beans and some Branston pickle.
Steve Martindale lol I guess you’re more of a onion gravy person? Which is also really tasty. My parents grew up near Liverpool so maybe that’s the difference? 😂
😂😂😂 I had jellied eels for the first time in my life last year whilst doing a Monopoly Board pub crawl of London - it was an experience never to be repeated!!! 🤢🙈😂😂 (the jellied eels I mean, not the pub crawl - the pub crawl was chuffin brilliant! 🍺🍺🍺👍👍👍) but suffice to say the eels were not to my Yorkshire taste 😂 tasted ok,but the razor sharp bone inside, and generally snotty texture was a bit off-putting. So I wouldnt be in a rush to have them again (Sorry Londoners!) But, Pie & Mash! now that is food from the Gods!!! 👍👍👍😁
I haven't had Jellied Eels, but I'm sure I will like them. You are supposed to put on a shit ton of vinegar and Black Pepper on them. People are going wrong when they eat them without it.
Bubble and squeak is the BEST hangover breakfast. It does bubble and squeak as you're cooking it, but so does your digestive system after eating it. Take your choice
I love bubble and squeak, its especially good with a piece of ham and a fried egg on top, I believe it makes a noise while cooking it :) Never had jellied eels before, I've also never liked mushy peas
@@WanderingRavens Yeah you definitly should :D I go to a certain cafe in my town that does bubble and squeak and they always served it with a ham and a fried egg on top, I assume other cafes would do that too but not sure, the yolk mixing in with the bubble and squeak and the taste of the ham with bubble and squeak is very nice :) The main incredients are cabbage and potatoe however as its meant to be a dish with used for your left overs other vegetables for example carrots and peas also can be added. It became a thing in the late 1800s as it was a easy way of using left overs.
@@jasonrusby6797I watched some show not so long ago, showed a well known pie n mash shop in a part of East London. They serve the watery goo from the cooking jellies eels they make as a form of " luxury gravy" over the pie n mash. Instantly thought of what a dog brings up if it gulps its food down. How revolting, and they think we have strange taste in S Yorks.🤮
believe me you don't wanna try jellied eels, i think its a southern thing, definitely not confined to London though. Why don't fish n chip shops down south sell scraps?
@@mooncatandberyl5372 They're too tight to put excess batter on so there isn't any to fall off in the deep fryer. You'll get plenty of scraps up here in South Yorkshire, and usually offered without you needing to ask.
Sorry, but there’s only one way to pronounce lieutenant in the UK, British people who pronounce it the American way are wrong. I say that as a military veteran.
The ploughman's lunch was invented by the Milk Marketing Board (a government organisation to help the diary industry) in the 1970's. It was so successful that it soon became an assumption that the ploughman's lunch had always been around. BTW Gala is pronounced Garler.
Towns built by employers was a big thing in the 19th century. Up in Lanarkshire we have New Lanark reformed by the utopian socialist Robert Owen. The Midlands town of Bournville was built by the Cadbury brothers for workers in their chocolate factory
Hi Guys, just found your videos. Ploughman's Lunch has nothing to do with the farming guys. It is a meal that was invented by 'The Cheese Advertising' people to promote cheeses.
@@WanderingRavensI read that "Scotch" is a mispronunciation over the years of Scorched because of the way it was cooked over an open fire. Probably hot coals like in a forge, which is what a barbecue copies.
Jellied Eels 🤢.... no thanks, it is mainly an East London delicacy. Supposedly it's called Bubble and Squeak because of the noise the cabbage makes while cooking. Scouse is pronounced as the ouse bit in mouse.
Exactly, it's not just random animal fat, it's a byproduct of the traditional Sunday roast. The fat and goodness that came out of the joint of meat as it was roasted is left to cool, then spread liberally on toast for Sunday tea. Personally I'm not a fan, but my late father loved it!
Until the introduction of veg oil, All Fish and chips shops cooked in Beef dripping a few still do. I hate the taste of those veg oil things. Bread and dripping is something the poor would often eat. It's just the dripping oil off the meat that was often spit roasted you would save it to fry your bacon with make Yorkshire pies etc When all you had left in the pantry was Bread, no money for butter even you used your cooking fat but you must add a little salt to taste. There was also toast and dripping when the dripping was spread like butter salted to taste. When I tell my children and grandchildren about it now they all go Yuuk! Not only would I still eat Bread n Dripping I still love my fried bread instead of toast for my English breakfast. It's hard to get in cafes now most dont know how to do fried bread anymore. And if you asked for Bread and dripping they wouldnt have a clue unless you're old enough to remember. Most of the meals you are talking about was the working mans packaged meal for work in a cornish pasty the pastry was used to seal in the meat for dinner . A shepherds pie Must be Lamb, a shepherds flock was sheep hence the meat used, Cottage pie is Beef. A Ploughmans lunch is not a pieces of bread with cheese and stuff around the plate its lunch for a plough man in the old days of farming when they would work from dawn to dusk. It's basically a huge door step sandwich with the ingredients mentioned, sometimes so thick a man would use his knife to cut the bread he bit on. Bubble and Squeak was originally a left over meal into which the food left would be made into. Food was never thrown away that is why so many different meals . Parts of your sunday dinner would last all week probably ending in something like bubble and Squeak to days generation wastes far too much food helping only the rats to get fat.
Ploughman's Lunch is definitely not limited to cheese. Thick slices of cold (cooked) beef, chicken. pork, lamb, will be just as delicious with the slices of onion in the crusty buttered roll or mini-baguette.
@The Nerdy. Prefer it plain as i'm not a butter or marge fan, or the newer flavours theve added. Its ok with a thin slice of cheese on top too. Always knew it as Soreen or malt loaf for many years, then around 12 years ago an old guy we knew called it gaggy bread. Not sure if it's just an old folks name for it, That seems to be what many call it now as an alternative name , both in S Yorks and other areas. No one seems to know how gaggy came into use.
Bubble and squeak is more than cabbage and potatoes. It's the vegetables left over from the meal the day before, and includes any other vegetables. The name? The cabbage bubbles and squeaks when fried in the pan. Breakfast? No thanks. Use with the cold meat left over from the day before.
I'm shocked how many people have never heard of Tatter Ash. People tend to eat in on ash Wednesday although the connection, is just as loose to pancakes, on shrove Tuesday. Am I right in thinking that it is just us British people that have a day dedicated to eating pancakes?
Bread and dripping is an old fashioned thing really. Something the elderly talk about. My parents had it when they were kids, during a much more 'waste not, want not' era.
You always get a perfect slice of hard boiled egg in every slice og "gala pie"; the secret of how we do that is a better kept secret than the formula for Coca-Cola.
Never heard of tater ash by name but I've certainly had the food you described under that name, never thought of using a specific name for it, it has always been an "I can't be bothered" meal to me, like a frozen dinner but healthier...
I will never eat jellied eels, the sound is disgusting enough, but I've seen what it looks like and that is a whole lot worse. I'm sorry to say but scouse is not pronounced like that, it's pronounced like ow that hurt scowse. Also, I've never heard of bubble and squeak as a breakfast food, I've only heard of it alongside a main meal as a side, particularly a roast dinner. I'm originally from Yorkshire, now living in Manchester. Love to you both, really enjoy the videos. x
I haven’t heard of most of these things, love scotch eggs though! Have you guys ever tried pork scratchings? They are lovely too. Fish and chips are amazing as well (I know you will have heard of that, nowhere else does it quite like the UK though)
Greetings from Somerset UK! Bread and dripping: when you put used fat from cooking into a jar, it separates out into a lower gelatinous layer and an upper layer of grease. In my family, at least, it's the lower layer that's eaten on toast: the greasy bit is used in cooking. Bubble and squeak is a thrifty way to use up vegetables from a weekend roast:delicious. Jellied eels are an acquired taste: I love them, my partner won't even look at them. She's a bit funny like that . Personally, I don't like Branston pickle, it's sharp and nasty: if you want really good pickle, cook it from scratch yourself...
I saw your video before and this and so - Salad cream on Strong cheese Sandwiches or even on Ham Sandwiches or even both together, dare I say it, cheese and Ham together, shock horror. Salad Cream on sandwiches is where it's true power lies. It also works on cheese toasties or grilled cheese as you guys say. Thank me later. 😃 Also Branston Pickle goes best on Cheese Sandwiches or other sandwiches again, a bit like salad cream. I know you guys will avoid Brown sauce with a fry up or on a bacon roll, but you need to do it. When in Rome. Why no mention of the British dish called 'Faggots'? Trust me they are good also.
Knocker up was a task more than a job, I think. My dad and grandad were miners. Towards the end of a night shift, one of the miners would be sent out to "knock up" those due for the morning shift.
Congratulations on 15k you really deserve it, you are one of my favourite RU-vidrs and you never disappoint on a video, this one is an example🙂 next stop 20k
It's not traditional but a variant includes lettuce and tomato. The original ploughmans lunch was just a hard chunk of bread with cheese, no butter and a whole white onion that was eaten like an apple.
Hi Eric and Grace, I've noticed through watching all your recent videos, that you both are getting more and more British, you'll soon be honorary Brits, so I'd like to be first to welcome you AmericanBrit 🇺🇸🇬🇧😁🤣
In the North East of England it's pronounced Taytee ash. Tinned corned beef onions and loads of spuds drowned in oxo gravy till almost melted together this is ones of my favourite meals. Lush.
