Crumpets are nothing like English muffins

I think a few of these have been covered in the comments but... 1) Marmite is meant to be a "love it or hate it" thing;. The amount you spread on your toast also makes a big difference! Less is more; 2) Crumpets definitely aren't English muffins... totally different texture and taste. In the UK we would call an English muffin and breakfast muffin; 3) Pork pies use jelly (stock mixed with gelatin) to fill the gap between the pastry and meat in a pork pie that forms when the meat shrinks as it cooks. A good pork pie shouldn't have too much jelly. Absolutely banging with a bit of Branston pickle! (chunky of course...) I'd also point out streaky bacon, brisket and a lot of other American meets are very fatty which doesn't really make sense with their comments about not being used to eating animal fat in the US...

Crumpets are real, and they are nothing like an English muffin. They're made from batter and cooked on a griddle, then the bicarbonate of soda makes lots of little holes in the crumpets, and you put butter on them which melts all the way through it. They're delicious with butter and jam 🥰

Scottish girl here. We had haggis for dinner last night, and it was lovely! We just don’t think too hard about what’s in it, much like you probably don’t think about what is really in your sausages, etc.

Just remember, that the apple pie is actually British not American. We have savoury and sweet apple pies in the uk. We don’t tend to use cinnamon in most of our apple pies as we like to taste our food.

Clotted cream is the texture of butter. It’s bloody perfect with scones and jam

The pork pie was developed in the 18th century for fox hunting. It was a way of taking a snack with you when out all day on your horse which is why it is eaten cold and is encased in pastry

Pork pie is a fantastic accompaniment as a bar snack with a pint of English ale. Usually presented very simply on a plate, whole, with a knife, so you can cut it into segments and slather it with a condiment of your choice. My preference is English mustard, but other popular choices are chutney (usually Branstons pickle), brown sauce or piccalilli. The best pork pies are hand made in small batches by your local butcher. National brands do exist, although they're mass produced and are a pale imitation.

Meat pies are very common in Britain - and in Australia. The traditional steak and kidney pie is well known and there are pies with meat and vegetable. These pies are served hot. Pork pies, game pies and veal and ham pies are contained in a special pastry called hot-water pastry and they are invariably served cold. A small pork pie or veal and ham pie makes an excellent lunch. In Australia, hot meat pies are found everywhere and a meat pie with a beer is traditional fare when watching the footy. Britain has fruit pies as well, they invented the apple pie for a start, but British pies, unlike American pies, have a pastry lid. An open topped pie is more usually called a flan. The jelly in a pork pie is not fat. The pies do not have a "thick layer of animal fat". There is no fat in it. It is a savoury jelly made from boiling pigs trotters and has a texture the same as an aspic jelly or jello in the USA. What you call jello, the rest of the English speaking world calls jelly. What you call "jelly" we call "jam".

The jelly in pork pies isn't fat, it's collagen - the exact same stuff that makes ... jelly (or what you call 'Jello' which is a trade name for ... jelly). The pastry has fat in it. The jelly is put into the void between the pork and the pastry after it's been baked as the pork filling naturally shrinks when it cooks, then left to cool and set. Gala pie is pork pie but with an egg in the middle of the meat filling. Pork pies are served cold and I especially like them cut into wedges with English mustard spread on them, or eaten whole if you get packs of miniature pork pies from the supermarket which are usually intended as picnic, travel or party nibbles.

Clotted cream is made by baking double (or “heavy”) cream to evaporate more of the liquid 😊

I believe things like pork pies and cornish pasties were made for the convenience of people who worked in places like the fields and mines to take with them, it made the food easier to carry and eat

Pork gelatine used to be homemade by boiling up pork trotters. Added to a pork pie to fill the voids and stop the meat rattling around. Pork pies are traditionally a fist side pie for eating on the go. Baking meat in a pie is a traditional way of preserving meat before refrigeration. It's eaten cold like a chunky version of SPAM. Which also usually comes with "jelly".

Crumpets are rather different to English muffins. They have a different taste & texture. They are eaten hot with melted butter on them

The secret to enjoying marmite is spreading it very thinly on hot buttered toast. A thing (from a food product to a particular car) is said to precipitate a 'marmite reaction' if people either like it a lot or dislike it intensely. That remains true of Marmite even if it is spread thinly!

Clotted Cream....was Clouted Cream in the beginning. Devon is famous for this brilliant cream, which has many uses. Especially as the creamy filling in many pastries and making ice cream. Ice cream made with Clotted Cream is to die for!

The jelly is not fat. The pork pie is always served cold. Sorry I am being corrected from a lot of Yorkshire people where it is served hot too.

I was surprised by your comment that Americans tend to avoid eating fat. I remember my first holiday in America, I ordered a dish with some bacon in it, and I was horrified to find the bacon was about 50% fat (what we Brits call "streaky bacon"). The sort of bacon we have over here is mostly actual meat.

The white layer that is being pointed to at 15:19 is NOT fat, it is the unbrowned part of the hot water pastry that is used to make the crust. As it is in contact with the filling when it cooks it never reaches the temperature at which the Maillard reaction (ie browning reaction) requires to actually occur. The jelly can be made from the bones you removed from the shoulder pork joint to make the filling with added gelatine powder, or added pigs trotters to up the gelatine content. It can be pretty plain or have a good flavour from the gelatine stock you made from the bones.

I was really puzzled by Tylers disgust to putting meat into pies as Chicken or Beef Por Pies are sold all over the US . I questioned this on 'Quora' and it created quite a furor. It appears that Americans consider Chicken Pot Pies NOT to be 'Pies' ! The word 'pot' makes all the difference! In part TWO , when introduced to Cornish Pasties, he thought they would be delicious! I'm sure that it was because they were not described as pies!

Crumpets are totally different to muffins. Lovely with butter which melts and tends to leak through the crumpet. Delicious! Ideal for breakfast or lunchtime. Any time actually 🙂 Pork pies are usually eaten cold and have a clear savoury aspic jelly poured through a little hole in the top of the pastry. Some don't like the jelly, but I love it, and unfortunately they don't put enough in for my liking 🙂 Pork pie is good to eat as a snack, or with salad. I think they're also nice warm. Nothing like a meat pie though which would have gravy in it and usually eaten hot with vegetables for dinner

Crumpets are not like muffins ..... they're spongy and stretchy with lots of holes for butter to melt into. They're made from batter not dough so are a bit pancake-y rather than bread-y

The long "pork pie" baked in a loaf tin with a hard boiled egg in the middle, is actually called a Gala Pie. Sliced and served cold.

As a Norwegian, who grew up with a local butcher for a grandfather, I have eaten a LOT of animal organs. And haggis reminds me a lot of what we call "innmat". It's lungs, heart, kidneys, liver...grinded up and spiced up a bit. Then fried in a pan like meatballs. It's REALLY good!!! :)

We don't have English Muffins, we have Muffins, we of course don't call them English, but a crumpet is nothing like a Muffin, the method of baking, the texture, the density are all different, other than being made from roughly the same ingredients they are definitely nothing alike apart from that they are both delicious.

Most older UK folk whose parents lived through WW2 with rationing, often eat offal - liver and bacon, steak and kidney pie, stuffed hearts for example. We were bought up with it

Take a closer look - it doesnt look like a muffin, and i’m really suprised he would describe them as being the same. Muffins have a bread like texture, crumpets are quite different they are made as a type of batter and they have lots of vertical holes which soak up the butter 😋

Animal offal isn’t used much in haggis these days, it is generally lamb, beef, oats and spices, inside some kind of artificial stomach substitute and you buy it from a supermarket, more commonly around the Burns Night celebration.

Marmite is a byproduct of the beer brewing industry, it is salty but quite savoury ( almost meaty) but should be used sparingly. Americans usually put WAY to much on a cracker or bread/ toast then recoil in horror at the taste as they have nothing to compare it to. It also depends if you have a sweet or savoury pallet. Americans generally like things which are sweet, so it’s probably a no no. Also, it’s advertised in the UK as ‘Either you Love it or hate it’. Personally I love it. Clotted cream is made by taking Heavy cream and slowly heated( usually in an oven) to reduce the moisture content until it thickens or ‘clots’ but it has to be done carefully so as not to burn and taint the flavour. It might be possible to do it on the stovetop, but you’d have to watch it like a Hawk. Crumpets are made using a Yeasted batter and cooked on a griddle or skillet in a crumpet ring to stop the batter from spreading, they’re cooked until the characteristic tiny holes appear on the top, then they’re flipped over for about 30 secs to set the top then taken off the griddle and allowed to rest till cold. They are then toasted and spread with butter ( plus whatever else you like) and eaten. There are also things called pikelets which are similar to crumpets, but No Crumpet ring is used and the batter is allowed to spread and become flatter ( they taste the same). English muffins are more like a type of bread which is split open and toasted and taste totally different to crumpets. The guy in the video is totally wrong about his definition of a Pork pie. The nearest definition that an American might understand is minced and seasoned pork ( similar to sausage meat) is placed in a shaped savoury pastry crust, a pastry lid is then placed on the top and sealed round the edges, a small hole is made in the top as a vent to let any steam out and then it’s cooked in the oven 190c ( gas3) for 90 minutes. Once cooked it’s allowed to get cold and then chicken stock with gelatine dissolved in it is poured carefully thro the vent hole and allow to set ( usually in a refrigerator) the reason for the jelly is so that the meat is not dry. Pork pies are usually eaten at room temperature and are ideal for picnics. Before you turn your nose up at it, have you never eaten a cold weiner left over from a previous meal?

Marmite uses the catchphrase " You either Love it, or Hate it" Crumpets and English Muffins are very different in texture, but they are the same shape, are also toasted, and can be found in the same section of the supermarket. You say you wouldn't eat pork Jelly, but our jelly is what you would call Jell-O and Jell-O is Gelatine and Gelatine comes from pork.

In the UK, we don’t kill our animals just for fun. We believe in celebrating the life of our animals by using as many parts of the animal as possible.

Marmite is the original Yest Extract Spread first sold in 1901. Vegemite is a Australian copy with a different formula that came about due to a lack of supply in Australia of Marmite after WW1 in 1922. In New Zealand we started making our own Marmite in 1919 that is slightly different from UK Marmite. Yeast Extract is used a lot in the US as an ingredient. Yes a lot of breads and caned soups in the US actually contain yest extract. A lot of foods that say NO MSG on them normally have had the MSG replaced by yeast extract in the US. Yeast extract is made from the spent yeast used in the brewing of breer. It was created as a way to give people certain vitamins. Other Yest Extract spreads are the Swiss Cenovis, the Brazilian Cenovit, and the German Vitam-R. We have Crumpets and English Muffins in New Zealand. they are not the same thing! I can buy Pork pies at a NZ supermarket to!.

marmite is delicious. it's actually a by product of the beer brewing process. marmite came first before vegemite. clotted cream is lovely, it's a cream that is high in fat and so it's almost solid, especially like the crust! crumpets are similar to pancakes (nothing like a muffin) but they are made with baking powder and so is full of holes. heat them up, butter melts and oozes through the various holes and you can then have jam on them. a good pork pie is a thing of beauty, lovely spiced (pepper) pork with water pastry. the only questionable ingredient is that the pies are filled with meat jelly which some people like and some don't. it's often cold, it's a great picnic food along with scotch eggs. haggis? meh! take it or leave it.

I get cravings for marmite and could eat it every day. As the ad says: you either love it or hate it!

As a marmite lover…based on videos I’ve seen of people trying it for the first time you don’t tend to spread it like you would peanut butter or chocolate spread but thinly spread on buttered toast is beautiful! - also I worked in Starbucks and a very popular breakfast panini was cheese and marmite…great combination!

The idea of a crumpet with clotted cream gave me chills. Crumpets are great with butter and cheese usually topped with bacon.

Pork Pie is a main ingredient in a Ploughmans Lunch, based on when farmers in the past found themselves to far from home to go for lunch, the farmer would take his lunch with him Pork Pie, Cheese, bread and greens

Pork pie is delicious. Even my fussy grandchildren love it. The jelly is not fat although it will have a fat content because it's usually made from meat stock and meat juices plus herbs along with possibly carrot, onion, black pepper. They are made into a hot gelatine liquid that's poured into the pie to fill the gap between the crusty pastry and the meat because the meat shrinks as it cools. The jelly solidifies. The jelly protects the meat filling against bacteria and helps to keep it moist. There are no nasty preservatives or colourings that you may be used to in the US, just some salt and pepper. The crusty pastry is short crust pastry and is definitely not the same as the pastry you would use for mummy's apple pie or other sweet fruit pies

A common thing for many older Brits is the idea of a 3pm snack while at home, so you would have crumpets and butter, a slice of fruitcake, or a plate of biscuits along with a pot of tea. Even in factories and offices, a 15 mins break for tea is still observed although we no longer have tea ladies come around and serve you at the desk with a cup of tea and a couple of biscuits.

My grandfather was a pork pie maker. A good pork pie is the Shakespeare of foods. It should have real pork meat, lots of seasoning, delicious jelly - which isn’t fatty- and a crust of pastry. Cheap pork pies are pink like ham but a real pork pie is grey like cooked pork. The best ones are Melton Mowbray pies which is an appellation controlee. Cold pies are common in the uk, a very different thing from a hot meat pie which is also common here - the rolls Royce of hot meat pies is steak and kidney with short crust pastry. Nothing more delicious! By the way I’ve eaten excellent real English crumpets in Seattle!

It would have been helpful if the couple did some research prior to making the video and found out what the ingredients are for each item and how they are actually served. The food items mentioned in the video are not just confined to the UK. All of them are served in Canada and I presume in many other Commonwealth countries. In fact, crumpets, packed six to a cellophane sleeve, are sold out every day at my supermarket which serves a very multicultural area. Crumpets are absolutely NOT English Muffins; Their distinguishing feature is the surface that is riddled with holes which allow butter to permeate through from top to bottom. The surface has a unique almost “spongey” texture, but it’s very fluffy inside, just like bread! Serve with butter, maple syrup, jam, peanut butter, etc. They are made with the same basic ingredients as white bread but in a different ratio. After it sits for a while and becomes bubbly, the batter is poured into rings that are set on a griddle and cooked until the bottom has lightly browned and the top is just cooked. Delicious. Pork Pies are made with suet pastry, a savoury cured pork mixture and baked. Melton Mowbray pies are made with fresh and uncured meat. Once fully baked, reduced meat stock is then poured into a hole in the top of the pie, and then cooled. The couple is completely wrong when they say it is full of fat; it is jellied meat stock. The pie is served cold in a slice. Delicious. Clotted Cream is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name. It is served with scones and jam and is wonderful.

Crumpets are not anything like English muffins (or as we call them muffins, or breakfast muffins). A muffin is a bread bun with polenta on top. A crumpet is extremely hard to describe but it’s a spongey cooked batter, when you put something on it, such as butter or marmite, it goes down the holes so that the whole crumpet has the topping inside it as opposed to just spread on top.

We do have meat pies in the USA. Swanson and Marie Callender among others make chicken pies, turkey pies, and beef pies. Check your frozen food area in your grocery store. You may even find shepherds pies and cottage pies. I am an American who grew up in England and pork pies are quite good. I love steak and kidney pies and Cornish pasties.

What Americans call "English Muffins" are what we know as "Breakfast Muffins". Crumpets are a totally different thing, with a completely different texture. They are no larger than the things you know as English Muffins. And you're totally correct: you wouldn't normally have tea with crumpets; (you might eat crumpets with tea, but tea is not necessary to enjoy crumpets!)

I had marmite on toast for breakfast this morning, as I do most days. I also use it a lot in cooking to add a umami flavour to the dish. It’s also good licked straight off the knife.

Pork pie is traditionally a cold picnic food . The best one is Pork Farms Melton Mowbray pork pie. Some shops sell their own brands that taste like . . Ugh!!. The animal fat mentioned is the suet used in the pastry. Not a lot is used though. Tesco sells Haggis, and I love it. Not a lot of makers use the Stomach anymore, as a synthetic bag is used mostly these days.

Pork pie is a savoury cooked pie with minced or diced pork seasoned with mild herbs. The fat is actually aspic jelly. The pie is served cold with pickles and salad. It's popular at parties and buffets. The origins go back centuries.

Savoury pies are so so good, all I can suggest is don't judge before you try, even I don't like the jelly around the outside, but you can just peel it off and have the meat and pastry. We have some really good food in the UK, it just shows that the US does not understand our food (hence all these surprises). Pork pies are cold intentionally, most meat pies are typically hot, like steak & ale pie.

Pork pies have always been eaten cold. The jelly in the Pork pie is made from solidified pork stock.

According to the 2001 English edition of the Larousse Gastronomique: "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour".

Gala pie is nice - it's a pork pie with a hard boiled egg in it. Also pork, cheese and pickle pie is nice. They are usually mini size so perfect for a picnic.

I eat pork pie about once a fortnight. I really like it. Definitely a British delicacy, great with English mustard. I was in Melton Mowbray, in Leicestershire, in the East Midlands of England yesterday - it's the pork pie capital of England, AIUI, where the pork pie originated.

Pork pies are effing delicious ! The 'jelly' isn't fat it's gelatin .....

Haggis is a food that many English people dont like until they actually try it, then they tend to love it.

I was doubtful of haggis (and black pudding if that’s in part two) but honestly they’re both delicious, you just have to forget what they’re made from A full English breakfast is good but a full Scottish is better

Pasties were designed to be a practical way for mine workers to eat whilst at work. They could be held and eaten and the part they were holding could be discarded so as not to ingest any toxic substances. In the mines of Cornwall it was common for part of the crust to be left for the 'Knockers' who were believed to be mischievous little people who resided in the mines. They were sometimes part savoury and part sweet or in fact any filling but over the years the have become mostly savoury.

I'm English and therefore I'm not a Scot, but I absolutely love Haggis!

There are over 200 bread varieties in the UK, many of which are variations on a theme, but there are also many with different textures and tastes. The following few are totally different to each other - Crumpets, Hot Cross Buns, Tea Cakes, Muffins, Baps, Barm Cakes, Malt Bread, Milk Loaf, Oatcakes and Scones. Same with Pork Pies, you can have the traditional one, usually served cold, or there is a range of sizes that can be eaten hot or cold. The layer of fat surrounding the meat isn't fat, it is usually liquid ham or chicken stock added after the pie is cooked to keep the meat moist, and it solidifies as it cools. As for Haggis, have you ever eaten a sausage? Very similar in texture and made in a similar way.

Pork Pies are nice, you just don't have a lot of it as it is filling. I am surprised Oatcakes did not get a mention but I am originally from staffordshire where they are popular. Crumpets are different than scones and the crumpets have a rougher surface at the top that allows butter and jam to go on.

Pork pies have been around in the UK for centuries. The first recipe that resembles a pork pie was published in the medieval manuscript “The Forme of Cury” in 1390 - ground pork in a basic hot water pastry shell. These early pork pies were rectangle in shape, often contained fruits and were known as “coffins” due to their shape. It wasn’t until the mid 18th century that pork pies more similar to the ones we know today started coming into fashion and they were particularly popular in and around Melton Mowbray. And the reason is cheese. The region was becoming one of the UK’s primary cheese making areas, which lead to an abundant supply of whey, a by-product rich in protein and a free source of animal feed. And this was perfect for pigs, which could be raised by poorer people who could feed them with whey and other food scraps. And the pork pie provided an ideal way to preserve that pork meat by using salt and reducing its exposure to oxygen by encasing it in pastry. Also, marmite is great, bovril (a beef exteact) is just as good!

Crumpets are lovely with butter and Marmite - that’s two new foods to try in one go! 😂

I love Marmite, I use a lot of butter and a very small amount of Marmite because like they said it is very salty (don’t eat it straight off the knife). I pretty much love all the food on this list.

Marmite is so popular because it's so delicious, just a fine spread on your hot buttered toast... As a child, it was one of the choices that I was offered to put on toast for supper. It's also a really good substitute for beef extract/stock when making a French onion soup for veggies. I'm on the LOVE it side of the fence.

The other thing to remember about the pork pie being cold is that it was a lunch meal to take with you, like the sandwich. So it was made to be portable. And the meat is cold in the same way that sandwich meat is cold, so that it could be eaten for lunch at work when there was no way to heat it up.

What they are talking about with regards to Pork Pie and the Eels in Japan is Gelatine not fat...Jello has geletine in it, Spam has geletine in it. Gummy candy has geletine in it.

I like crumpets with either just butter, but usually I'd put marmite on as well. I haven't a particularly sweet tooth, but people do put sweet fruit jams/preserves on them as well. We basically treat them like toast.

Iv just discovered ur channel... im a through and through British 39yr old.... Im loving your takes on stuff, an listening to your viewpoints... I can answer literally ANY question u might have about British foods...lol. Marmite is very much you Either LOVE or HATE it - there is no middle ground, literally 😂 I look forward to seeing your other vids x

Clotted cream is made clotted by heating cream to a high temperature or scalding it, for about 30 minutes then pouring it while still hot into a flat dish and allowed to cool. The crust on top makes a good texture and the cream has a slightly caramalized texture because of the 'scalding'. It is made in devon and Cornwall and sold in cream teas... There is a huge argument about putting the cream or jam on the scone first. I think that It is correct to say that in Cornwall the Jam goes first. Thunder and lightening is clotted cream and syrup on a slice of bread. Mmmmm.....

Yeast extract… Beer is brewed using yeast. As the yeast dies it floats to the surface. This brown foam is then collected. Finally it’s reduced to black, thick spread. Put into a jar and called marmite 😉

Pork pie is yummy. The jelly in a pork pie is usually cooled and solidified stock (traditionally pork stork), or melted, then cooled clarified butter. Those are the two traditional fillings, along with the minced/chopped pork or other meats. The jelly could also be partially made up of the fats or juices from the meat itself

I am a Welshman who has lived here in Wales all my life. To this day - and I'm over 71 - I have never tried Marmite. It was never in the house when I was growing up so I assume my family didn't like it. Apparently the World is divided into 2 groups - those who love Marmite and those who detest it. There are no half measures. I don't really feel the need to try it so I'll remain in that "sub-species" of people who've never had it.

In the north of England pork pies are sometimes served with mushy peas. Mushy peas are dried marrow fat peas soaked overnight in water and then boiled with Sodium Carbonate, salt and pepper and sometimes with a little malt vinegar. Puddings in medieval times meant something sweet or savoury that was steamed rather than baked.

One thing I've not seen outside the UK is Mulligatawny Soup although I've not been to India where this recipe comes from. This is a curry soup with rice

Being a colder climate especially during Autumn and Winter we tend to eat good fats which help the body retain heat (or something along those lines)

The jelly in a pork pie is usually cooled and solidified stock (traditionally pork stork), or melted, then cooled clarified butter. Those are the two traditional fillings, along with the minced/chopped pork or other meats. The jelly could also be partially made up of the fats or juices from the meat itself.

We really enjoyed your video and comments plus learning more about the world around us.

Love pork pie, the pork jelly is poured in after the pie is cooked because the pork mix (typically pepper, mace, salt, cubes of fat, sometimes herbs like sage and thyme, with chopped pork) tends to shrink inside the pie shell so the jelly fills the void that then occurs between the pork mix and the pie shell. It's very nice, with that tiny bit of heat from the mace. Part of a ploughman's lunch but also enjoyed as part of a picnic as well as scotch eggs. But I can understand Americans not being a fan of it because as you mentioned pies for Americans are typically the dessert pies rather than savoury ones. Clotted cream is amazing, its a little less dense in butter, for example after it's been in the fridge you could easily still spread on toast (if that's what you want to do, I won't judge) without accidentally destroying the toast in the process, whereas butter needs to be left out of the fridge for a bit beforehand (although I never put it in the fridge, I have a butter dish which has a lid so you can cover the butter, it stills last a very long time this way - which it's supposed to as butter was originally a way to preserve milk before the fridge was invented). It goes really well with any dessert that has double (heavy) cream as part of it, but of course most known for being part of a scone with jam. Most people in the UK pronounce scone rhyming with 'gone', but it's only slightly more than rhyming with 'bone' a YouGov survey in 2016 found it was 51% to 42% respectively. Marmite did a very successful ad campaign that basically became their motto; you either love it you hate it because the taste is rather polarising even for us Brits. I love it myself, though I do see when Americans try it, they either try it on its own with a spoon or spread it like it was jam on a scone (quite thickly) marmite should be spread sparingly and it tastes so damn good.

Traditionally haggis is meat, barley and spices cooked in a sheeps stomach (you don’t actually eat the stomach, you just remove the meat) however, most supermarket haggis is cooked in a wax like bag rather than the stomach, a bit like how animal suet was used to make all pastry years ago, but most people use butter now instead. It’s actually delicious and the texture is a bit like course pate.

Couple of other British foods for you to try out. The first 2 are Eccles cakes and Chorley cakes which are full of raisins hard to choose a favourite. Then there is Soreen malt loaf which is packed in a lunch box, I had this for work and I lavished butter on it. Only thing that puts some people off is it looks black and slimey /slightly sticky almost doughy feeling.

Authentic pork pies eaten cold with English mustard are a taste sensation!

The origins of many pies in the UK were so workers could take a meal to work, the Cornish pasty for example was both sweet and savory one end had meat and veg bit like a small diced stew the other would be jam or seasonal fruit. Pork pies are usually eaten cold with pickles or sauce's the jelly was made by boiling pigs trotters down and using the liquid to fill the gap left after the pie was cooked.

There are two different types of pork pie. They’re both roughly the same size. Both are common across the UK.Melton Mowbray pork pies (named after a town in Leicestershire where they originate) have an almost dome like appearance with very thick pastry and then a jelly encompassing the meat inside. Normal pork pies have more of a standard pie appearance, the pastry is usually slightly thinner and they tend to have little to no jelly around the meat. They are also delicious both hot and cold. Aside from Scotland, Haggis is also popular in North East England. It is commonly found as a dish on menus in Fish and Chip shops in the region where it appears in the form of a large battered sausage. It is delicious with chips and either gravy or curry sauce.

With reference to one of your other videos, cold pork pie goes really well with brown sauce, although a dash of hot English mustard is more traditional.

Pork pies are quite delicious to be honest 😀

Every American I've ever seen trying Marmite on KZfaq spreads it thickly on toast like it was strawberry jam. They recoil in horror and label us weird for liking it. But that's not how you generally eat it (granted there may be those that do!), just spread it thinly on a nice slice of buttered toast and it's delicious!

This sounds like a a good day sourdough toast lots of butter and a decent coating of Marmite breakfast, followed by elevenses tea and crumpets. Crumpets are nothing like English muffins in looks or in taste for a start they are full of holes which you use to fill with butter😊. For lunch Melton mowbray pork pie which have less jelly than the artisan ones shown in the pictures, with an old fashioned English cheese stilton and pickles or fried eggs and chips. Fantastic

Lol, just watching your video and got to the bit of haggis. I work in a cafe in Edinburgh and part of our full Scottish breakfast is haggis. It is a very popular item on the breakfast but, it does horrify a lot of Americans and we "earnestly" encourage them to try it. By the way, it is very tasty and peppery. You need to try it!

Americans absolutely do have meat pies, mainly chicken, turkey and beef. ie. Swanson’s frozen individual pot pies. Marmite is wonderful. I can’t live without it. I’m hoping they talk about Yorkshire pudding because that’s a food I dream about, lol

The meats for haggis are minced up ( like ground beef ) and mixed with herbs and spices ,for flavour but also to help keep it preserved ( as it would be made in bulk traditionally)it is then mixed with oats , much like most sausage meats are mixed with cereals( to make the ingredients go further ) then it would be put in side a casing originally it was the linings of a sheep's stomach but now its made with the same casings as sausages. Then to cook you can boil or bake ( roast) it and serve with neeps ( boiled turnips) and tatties ( boiled / mashed potatoes)

Clotted cream is mainly eaten as part if a cream tea on a scone with jam, but it is also used to make super rich ice cream. It's basically a very thick, rich, and slightly sweet cream. You can make it by baking double cream (aka heavy cream) in the oven on a low heat. Marmite is god tier food. Its salty and umami and delicious on toast with butter (i usually have it as a snack), but you can also add it to gravy to give it a boost. "Breakfast muffins" and crumpets are different things, the only thing they have in common is that they're similarly shaped bread products. The texture is completely different. They are slightly chewy and full of hole, which makes them a perfect vehicle for butter or melted cheese. Also good with marmite. They are excellent at any time of day, with or without tea. The jelly in a pork pie is not fat, it's just geletin, more like aspic. Pork pies are a typical picnic food. If you eat any processed meat products, especially cheaper ones, you've almost certainly eaten offal. The texture is different because of the oats, but the theory of a haggis isn't that much different from sausages which are traditionally made with intestines as the casings. I think most haggis now are in some sort of synthetic casing rather than a stomach. Haggis is so popular you can even get vegan ones

It used to be a thing to collect the fat from roasting beef, this is called beef dripping, it would have bit of beef jelly at the bottom of the container. You can still buy beef dripping. In the past, dripping was served as a spread and 'bread and dripping' was considered to be a real treat after the traditional Sunday roast. Nowadays it is used mainly as a cooking fat - either for shallow frying meat, as a roasting fat for potatoes.

Marmite is so you either love it or hate it ,it has become the word for something that splits opinion"thats a marmite question"

Marmite is a very salty savoury spread. You only need a tiny bit on toast. Most people spread it far too thickly and never recover from the shock!! Personally I love it and eat it every day but I know lots can't bear it. Vegemite is the Australian version and is similar but not exactly the same. I also add some Marmite to casseroles or gravy and it enhances the flavour. It's suitable for vegans as no meat ingredients.

Clotted cream we buy in tubs. We get a scone, we put butter on, then strawberry jam then a good dollop of clotted cream. Replace the top of your scone and eat, one has to have a lovely cup of hot tea with it. Afternoon tea of little sandwiches with the crust cut off, some buns, scones and whatever else you like

Clotted cream is a thick cooked cream. basically you take the milk straight from a cow and let it stand so that the cream and the rest of the milk separate. Then you skim off the cream into a pot, then put the pot of cream over another pot of simmering water. The heat from the water would gently cook and make it even thicker. Skim this into a serving bowl and enjoy. If you can’t get clotted cream, the closest thing i’ve come to is using whipping cream. Just whip it a little bit more than you would normally, but not too much did you turn it into butter.It’s great on scones or on fresh berries.

Pork pies are also delicious served hot from the oven with mushy peas. Topped off with some mint sauce. 🤤

How to confuse some people not from this country, just talking about pudding…😌😂 “What’s for tea tonight mum?…” “We’ve got a lovely steak n kidney pudding with mashed potatoes…. “Oooh lovely, and what’s for afters please?” “Well, you have a choice of either sticky toffee pudding or treacle pudding and custard…” Most of us would understand the two types because the word “pudding” is interchangeable with savoury or sweet - whereas in other countries a “pudding” is just a dessert like Angel Delight or a mousse…!! I know what I’d prefer😀😉

The jelly isn't fat it's gelatine, and protein it can have some fat, but it very nutritious, you make what you call jello out of it. it helps with your gut health, skin, hair, and brain. Haggis is a Scottish, clutted cream is Cornish served with scones, and jam or jelly as you say it. crumpet have lots of holes, so jam and clutted would go well. i feel like a pork pie been a while you have it with pickle onion, and relish, expensive in Australia, as it's not common here. enjoyed this!

Meat pies and Pasties were originally made for working men to take to work as a midday meal. They always contain cooked meat which can be eaten cold. It's NOT fat it is the same stuff that Jell O is made from - gelatine, I'll say it again it is NOT FAT in a pork pie. Fats are a very important part of a well balanced diet and is eaten almost everywhere.

Mince pies are a form of fruit pie. They are filled with dried fruit like currants, raisins etc which were cooked together with brandy and sugar.