The Working Man's Dessert 

Works for me

And breakfast... and pretty much water.

Small beer though…. You’d have to drink a whole pitcher to feel buzzed (less than 1%)

Nah, Beer is the bread.

​@@Malohta It's better than cholera. 😂

Add an onion and you’d be in England.

@@clogs4956 Make it dark rye bread, lard, extra matured cheese, aspic, onion, a shot of dark rum poured over it and you'd be in Denmark.

@@natviolen4021 can't forget the dill !

@@HlfEtnBread No dill on my ostemad. 😁 I would positively consider cress and radishes, though.

@@natviolen4021 god i love cheese.

I thought it was in the Cornish tin mines, hence Cornish Pasties

This is true, and the pizza crust served the same purpose

These are still popular in northern Michigan.

I wonder if the animals would eat the crusts after the fact. ( I also thought of Cornish tin)

@@didjitalone9544 Absolutely. The crimped edge on any small pie or pasty is simply to contain everything for baking. It's going to be the densest, most tasteless part of the food, so it gets tossed out often enough anyways, making it a convenient "handle" for dirty hands. But plenty of people were eating these as street food in the cities and towns who weren't particularly concerned with getting dirt on their food.

Cheese all over those guys

On the one hand, I agree wholeheartedly with having a set meal just for snacking on cheese and drinking beer. On the other hand, I do hope your employer isn't familiar with South Park. 😶

I sometimes make a large pot of soup and just eat it all day. Heck, I have a Molle II that I put veggie broth with tiny diced up veg in during the winter months. I'm like a hummingbird at the peak of summer with that thing, and I have like 2 percent body fat, so I need the warmth or I die. 😂😂😂

I eat like two meals a day because I have a life lol

I believe hobbits also have a "pre lunch" after second breakfast 😂

@@TheGryfonclaw Sounds like you don't live in New Orleans.

@@TheGryfonclaw Eating nice meals with friends and family IS life, once you've gotten the basics down.

Those are so good. If you score the skin, it's much easier to eat them.

Need to try this. Max Miller did it on a Tasting History episode (adding cinnamon). Looks gooood.

Same here, except we normally used the microwave. We still called it a "baked apple". The 90s were a wild time. People actually thought microwaves were used for cooking and not just reheating.

Add Cinnamon

My mom, too. I tried it while living on my own and I just couldn't get it the same. Asked her and she said she added just a drop of vanilla extract. Delicious.

Yep. I’ve read some British writers mentioning the pudding (desert, cookies/biscuits) to go with their tea.

I remember getting really frustrated as a young'un about the older folks using 'pudding' and 'tea' to mean not pudding or tea but 'dessert' and 'dinner'. Not sure if that was just neurodivergency or simple childish literal thinking at work.

Yea it's a Britishism. We changed to dessert

Yeah on top of still havin different meanings- for me an American in the south puddin is that creamy soft right in between liquid and solid consistency sweetish snack usually found in lunch boxes (Snack Pack brand being the main one already pre made bought from the grocery store that comes in little plastic cups with different flavors), in powder form from Jell-O brand being the main one that you have to make yourself about 50/50 premade home made (still easy to make), or can be made fully from scratch home made (still really easy to make) and it's never been seen as a desert on it's own per say more like a snack sweet treat or added to things that actually are seen as a dessert (layered pudding cake, pudding pie, banana pudding, etc) 😋 To be honest it wasn't until I was older that I realized puddin had a different meaning and for a while thought the other meaning of our word only applied to people of the past (thank A Christmas Caroll for that 🤣) didn't know it was still a thing in England but I was probably just being a dum dum kid 😅 It's really interesting how words can have so many different meanings sometimes drastically different.

He explained in this video.

I screebshotted this for my pear-loving bestie. Thank you!

Your baby brother and my kid nephew would get along really well...😅

The other night I worked late, and walked home not knowing what I was gonna have for dinner... Then realized I had a chocolate Oreo milkshake in the freezer... Best. Dinner. Ever. 😂😂

I'm with your brother! (And since I'm a grownup, no one can tell me no.)

@Yesica1993 My baby brother is 22 now lol. Dude can go for an ice cream in the middle of winter.

@@rakkis1576 I'm old enough to be his mom. And I love ice cream in winter too. Brain twins!

Sounds lovely.

Ooooh nice. Do you think purple corn tastes a lot different from yellow ones? I find it has an interesting taste, maybe it's the cyanidin

​@LinaLiza-vp2oebot

@brokenglassshimmerlikestar3407 Definitely a flavor difference from yellow. We don't use it for sweet cornbread but it's great with a big pot of beans! I'm sure with the maple syrup it will be good in the pudding. I'm unapologetically biased though, when you grow the corn and boil the maple sap yourself it automatically tastes better, if it doesn't I'll never tell.😁

@Neenerella333 Thank You!

Are you high?

@@caderiddle5996 Worse: a bot! Best practice is to report and to _not_ otherwise engage.

@@Randee15 not a bot. a member of the channel. u b rood

Same with my father, his father was a sharecropper and one of his favorite desserts is biscuits and syrup

My father loved molasses and corn bread for a treat. His father had been raised a sharecropper but had learned to weld in the Navy in WW2 which had given him a trade.

My mom grew up on stuff like that. I learned to love both molasses and cane syrup as a result.

@@SewardWriter haha i was exposed to them but never did learn to like either :p

I adore biscuits and molasses.

I'm perfectly willing to believe in 'ghosts with unfinished business', but little boys who don't like candy? Get off it....😅

If you have never had sweetened food before sugar tastes bitter to the tongue. I've seen it mentioned before in older books, that when they had offered candy to children in slums they would wince and ask why it was bitter.​@@raraavis7782

Yorkshire pudding was always made in a big dish or tin and somehow better than the popover they do today. Try it. I always do it that was the popover is a very modern version. And not made with suet at all but maybe suet was used for the fat to melt in the tin before the batter is poured in. There were no vegetable oils when I was a child and olive oil was for salads only

@@marleneclough3173 yes, traditionally Yorkers were made from suet or dripping from the roast. When I make them at home I use bacon drippings.

@@Menuki oh I get the beef suet and pork back fat from a butcher and render myself in the slow cooker. A real.butvher though not a supermarket

@@marleneclough3173 i used to work as a butcher for a restaurant and Americans have little to no concept of suet, so I kept it all. We’d get entire primals of short loins. But you can’t beat hints smoke and spice from bacon fat

@@Menuki sounds wonderful who doesn't love bacon but I never have enough really to make enough fat for the Yorkshire pudding! Lucky you!

As a canadian, can confirm. Worked with some ladies living in ireland or scotland and wales at the time and the phrase "What's for puddin' ?" Was used a lot.

Most likely from the jello company. They started selling “jello puddings” (custard desserts) and pudding became synonymous with jello/custard.

That sounds lovely! Thank you for sharing

Our store bought apples today are almost tasteless by comparison and not really very well for cooking. There is an orchard in north Carolina called century orchard that saved and still sells many heirloom varieties from the golden days such as johnson keepers,limbertwigs,starman winesaps,etc. Their very helpful on their website and even produce a little catalog theyll mail out upon request.

Growing up, we had an apple tree that grew from seed. So, not really a heritage variety, but something like traditional apples. They weren't really less sweet than the store-bought kind, but they were much softer and had a mealy texture. I would guess was true for most traditional varieties, which is perhaps why old recipes never tell you to parboil apples. While unpleasant for eating out of hand, they made excellent pie filling especially because the skin wasn't tough or thick. I prefer to leave the skin on when cooking apples, in order to get the strongest flavor.

@@sophiejones3554 Theres alot of subtle differences between the varieties too. Some are great for baking,some for eating fresh,and others are best for cider as and vinegar. I imagine that old farms and homesteads used to grow a wide variety to have early apples and late apples so they could have vinegar for cleaning, cider for drinking and cooking apples thatd keep in a cellar throughout winter.

@@ciphercode2298 Yep, you dont want to take big bite of a cooking apple 🤢

​@LinaLiza-vp2oe Spam bots don't love. Reported.

😂😂😂

Yup! Corn is scrumptious.

A fair amount of Asia has rediscovered that corn is excellent in sweet dishes and desserts. Corn ice cream for one, or sweet rice porridge with corn. There is a reason why corn syrup is ubiquitous in North America.

Peruvian Chicha Morada is a sweet spiced purple corn beverage; very tasty

This usage always makes me think of the line from Pink Floyd's Another Brick in the Wall Part 2 - “If you don't eat your meat, you can't have any pudding!"

And many people up here in Scotland do too, especially in the midlands of Scotland (not sure about the Highlands but I wouldn't be suprised if it's also the case there)

Yep! Always said pudding growing up, never dessert

Where I'm from (East Midlands) pudding is used almost exclusively to describe any baked or prepared sweet course at the end of a meal e.g. anything from cake to custard to apple pie. Only time you see the word dessert used is on a restaurant menu. Colloquially "pudding" is common and universal!

English English is so funny. "Tea" means the mealtime when you typically have tea.. pudding means the mealtime when you have pudding. it's such a roundabout way of naming things that works perfectly fine in an isolated language area.

Would you say they are not....current? (Had to lol)

​@@ZamboniZone Nice

There’s a good reason for that-black currant plants carry a fungus that destroys white pines and threatened the U.S. timber industry. It was federally banned from 1911 to 1966 and banned by many states up until recently, when cultivators found some ways to deter the spread of the fungus. It’ll take a little while yet for black currants to catch on here. I’ve had them, and they’re great.

@@klawiehr interesting, thanks for sharing

@@klawiehr I'm all for keeping invasive plants out if it means my enjoyment of currants is limited to imported jams and chocolate.

Awesome ❤

😂🤣😂🖖💕

OMGS 🤣🤣🤣🤣🤣

Ha!

Yeah, WHY is it the same word in the English language. So confusing 😅

Why can you not starve in the desert? Because of all the sand which is there.

Don't some Scots call haggis "pudding"?

@TheCoffeehound Yep, because Haggis is a savoury pudding by classification

Not really just Scottish - the whole of the UK uses the word pudding

@joannebarlow3900 Yee! Sorry, when I said Scottish specifically, I meant myself. I opened with British to mean it was a British saying, then clarified that I'm Scottish

Or term of endearment.

​@@codename495 touche

We always make sure to let kids go first. They can get as much food as they would like. They are growing and need to eat well :)

Or in some cases, energy drinks. Then we can get more work done! :D

Yup, when I got into British TV, and then panel shows(Taskmaster, QI, WILTY) I got confused by stuff like that, 😂 never thought I'd be whipping up Welsh 'Rabbit' because I saw it on the BBC one time...

I like to do a fresh borillo or kaiser roll with any variation of olives, roasted garlic or onion, sun dried tomatoes, and honestly any kind of cheese (brie, camembert, cheddar, gouda). As for dessert: a nice bunch of fresh, juicy, still warm from the sun grapes would be perfect. Maybe let them dry into raisins then reduce them in a pan into a nice syrup to spread on more bread with cheese - add some fresh plum and fennel seed.

Farmers exert a lot of energy, especially if they didn't have modern tractors to rely on. I imagine that pie kept everyone going on happy stomachs