That does sound good, I been meaning to do some things with corned beef, I'll add it to the list!

@@TalentlessCooking A tin of corned beef mixed up with a tin of baked beans and a tin of jersey potatoes is the best way to make corned beef hash and will feed a family of four or two fat b@stards!

kzfaq.info/get/bejne/jpl9bKijztnRhYE.htmlsi=6Q-P8AwbPFj2jF_8 I had nearly the same meal a few weeks ago!

​@@TalentlessCookingI'm having it again tomorrow with the rest of the pork pies and scotch eggs cos you get twice as much in the packs and I can't eat them all in one go!

How lovely 😍

And 2 Rennie!!!,sounds good

​@@neilrobinson5115Nah, never needed them!

I didn't butter, but I got everything else right.

Yes butter!

Good news, I filmed 4 new British sandwich videos last Friday and that's one of them! Come back soon to see my reaction.

It's pretty great, I use it regularly

@@TalentlessCooking It takes a simple meal and adds some body and taste. Indispensable in any kitchen! 😊

I tried some AU products, recently I had pies!

I think I'll try that in a toastie!

@@TalentlessCooking sounds good enjoy

I do honest reviews, and I try and explain my experience in a way most people can relate to.

😂😂😂

I honestly love the little McDonald’s burgers /cheeseburgers. The ones you get in a happy meal. I think I understood what he meant. The combination of flavors in those burgers perhaps. They just really taste like the pickles , onions , condiments. Which is pretty much what Branson pickles consists of. Pickles with various flavors added

@@Phoenixhunter157 That's exactly it, sometimes it's hard to make a relatable comparison that most people can understand. Branston actually saw my review on Instagram, they were happy I liked it. Their brand reps are pretty top notch!

@@TalentlessCooking awesome! I’m gonna order a jar. It sounds good!

I have heard of this before.

Yep...gotta have the sharpest cheddar you can find

The ploughmans lunch is an iconic Roman dish, was it on Flatbread or deconstructed?

@@TalentlessCooking lol ... it's not even a medieval dish it probably originated in victorian times .... l should ask the museum to try stuffed mice and garum ... true Roman delights

Thanks so much! Lately they are blue and white for Ukraine.

We have a hard time getting it here, available almost nowhere. I have family in the BC interior and they couldn't find it in their several sorouning cities. I checked out their variations on the website but unfortunately for us it's just not that common here. I will try it with a pork pie next time I have one.

Pork pie seconded. Magnificent with Branston. You might also try "Piccalilli". Marvellous with cold meats!

@@annalieff-saxby568 I only have regular access to the original Branston, but I am looking into some specialty stores. I did try Branston in a newer video, chip butty.

It's not cheddar then!

You're well for your age!

I don't know how they put me down as 300, I'm sure I put 66🤣🍺

@@michaelriordan8265 Probably reference to the video, I said May is 300 years old.

I'm 301 and it's definitely down to eating Branston Pickle 😂

Definitely something that can cause you to keep coming back for more!

That just gave me a great idea, thanks!

That's absolutely vile

kzfaq.info/get/bejne/obaFnJt90KrDeZ8.htmlsi=bsJZ14mezJmgW4xu Good news I have that video for you!

kzfaq.info/get/bejne/p62cZNFnmsnJiaM.htmlsi=IgHlxBHYfppxCVyA here's my video on British pork pie!

Pork pie and pickle are made for each other!

Can you leave it out? I put it in the fridge as that's usually how we store open jars in North America.

@@TalentlessCooking Although it's probably not following the recommended guidelines, It's good for at least a month in the cupboard once opened. I think it tastes better at room temperature and when you want a quick cheese sandwich who's got time to warm up pickle.

Its does my head in trying to choose. 😁

It is a hard choice

@@TalentlessCooking In England we leave both just in cupboard never had any that went off

I'm not much of a baker so I buy a fresh baked loaf fairly often.

Yep, all good - whatever bread.@@TalentlessCooking

Yes, it's technically a relish that has been pickled. Lol

That's awesome!

I'm in Mexico without Branston 😔

I can't deny Branston is British, but I'm not sure about sandwich. The etymology is likely British, but I'm quite sure the actual item is a millennia older than that.

@@TalentlessCooking The Sandwich was invented by.. The Earl of Sandwich in the 17th century 👍🏴󠁧󠁢󠁥󠁮󠁧󠁿🇬🇧

@@Paul-hl8yg that's just a folk tale, I heard it many times before, it explains where the English name came from. There's written evidence from the Mediterranean and middle east, of foods that are obviously sandwiches and they are much older than 17th Century. The origin of pizza was started as a sandwich over 2000 years ago as a way to bring food out to the field while working, it was Flatbread with pesto and cheese folded on itself and eaten cold.

@@TalentlessCooking The folded pizza is a pasty, just because theres a filling does not make it a sandwich. A sandwich is two slices of bread with a filling. It is not a folk tale at all, it is the origins of the sandwich & why it is named so! 🏴󠁧󠁢󠁥󠁮󠁧󠁿🇬🇧

@@TalentlessCooking I'm going to back down on this one & agree that the name sandwich comes from the Earl of Sandwich. After many years of being told that was its origins, you tend to believe it. After a little research, I agree that earlier forms existed but just not named so. On the folded pizza, i will stick with what i stated, in that its a pasty. In England we have the Cornish pasty, which was 'invented' by the Cornish mothers/wives to give to the miners for lunch. It was meat/veggies encased in pastry, having a half moon shape. The crust was for holding the pasty with dirty hands & not eaten. 🏴󠁧󠁢󠁥󠁮󠁧󠁿🇬🇧

Since this video, I have gone through several jars!

@@TalentlessCooking Haha, great to hear! I've got a jar pretty much finished in the fridge. Time to get another one soon! Always got a meal if you've got bread and a jar of Branston. Can't go wrong :)

I cut cubes of extra mature cheddar, get a bag of mini cheddars and jar Branston pickle instead of making butties.

@@sh.4409 That's a great idea!

Corned beef.

English Mustard only please

I prefer tomato ketchup with corned beef.

I recently did a video on "the pink sauce" and I had lots of leftover chicken strips. I made a sandwich, Branston small chunk on one side and mayo on the other, filled with crispy chicken strips. It was epic!

Now you're speaking my language!

What the hell is wrong with you?

I'll keep my eyes out for it! Thanks.

@@TalentlessCooking My pleasure. Those beans are the best! And why is good quality cheddar so expensive in Canada?

@@bobbybigboyyes Great question! It has to do with our very strange and very old dairy farming laws. You can't open a new dairy, full stop. If a dairy closes, a new one can't be opened, so it becomes more restricted in our ability to produce. Also we have a dairy board that acts more like an organization for price fixing.

@@TalentlessCooking That all sounds very outdated and strange. As time goes on you may end up with none! I follow a Canadian girl on KZfaq 'Adventures and Naps' who has lived in the UK for several years. She is always saying how expensive cheese is in Canada, and how good our cheese is here and low priced. I live near Stonehenge, Glastonbury, and Cheddar Gorge in Somerset, where cheddar cheese was invented and matured in it's caves. The best English cheddar in the world is 'Davidstow' which comes from Cornwall, birthplace of King Arthur. ( and yes, it has been proved that he was real from excavations at Tintagel Castle. ) I regularly send Davidstow out to my g/f in the US. At least Canada has not gone mental and back to the Dark Ages like the US with it's anti-abortion laws. They are as crazy as Putin.

@@bobbybigboyyes US isn't allowed making good cheese, their laws are too strict, can't make blue cheese or aged cheeses, glad we can at lest make nice cheese.

I'm sure there's things that I take for granted. If I moved, I would end up missing them.

That's a really good idea, I usually use my empty jars for dry goods storage, like nuts or raisins.

@@TalentlessCooking Empty jars and containers for me are one of those things that you think should have another use, but you can't think what for. So, you eventually throw them out and then find a use for them. I'll give a recent example. I kept and empty ice cream tub for about a month. Ended up throwing it out. A week later, I decided to make home made chilli con carne with rice. I got the opened bag of rice out the cupboard and dropped it. Rice everywhere. The first thing I thought of was the ice cream tub 🤦‍♂😂

you must really like that pickle smell!

@@TalentlessCooking oh yes,have you tried it?

@@morini500dave I had it in a toastie, pretty epic

Me too, just used it in today's video!

@@TalentlessCooking As an ex Brit living in Australia, this has always been in our pantry.

@@just_passing_through I just discovered it a year ago, and I try to use it in a different way each time.

I make my own corned beef at home, it's really good!

There's only two things that really go with corned beef (tinned) sandwich, ... branston pickle or tomato ketchup.

It's on my list but I haven't found it yet. 4 new British sandwich videos are on the way!

​@@TalentlessCooking piccalilli?

@@seanmorris kzfaq.info/get/bejne/m82Ga850qMWaZ2Q.htmlsi=iybm7c0Epe5H6UIe

No, no, no, no, no! It looks like something the dog has eaten then puked up and proceeds to eat again!

kzfaq.info/get/bejne/obaFnJt90KrDeZ8.htmlsi=bo7_yaHy14ovkKFr Good news tried it, go check it out!

What is haslet?

@@TalentlessCooking it's a meatloaf made with pork and herbs, that is sold cold and sliced for sandwiches. It's very tasty, and quite cheap.

I don't remember many church meals, but I know we had them. I do remember a couple of Christmas masses, the infamous bag of old style candy all clumped together in a big ball, and an apple to throw away. 🤣

I think I only did one tablespoon, it was over 2 years ago, but I'm pretty sure that's it.

I have good news for you, some new videos are coming soon!

Canadian Cheddar is quite well regarded in the UK.

Monterey Jack is similar to Cheddar, very nice.

It's only officially cheddar if it's made in the Cheddar Gorge in Somerset. Otherwise, it's just sparkling sharp cheese. 😉

Everything else is just Cheddar style cheese.

Got to agree, at least as far as 'generic' cheddar goes - I used to buy it exclusively here in the UK in the 90's and early 2000's (most of the supermarket chains stocked it). It wasn't cheap but no more expensive than many of the 'brand name' mature cheddars, and then it just completely disappeared, pretty sure thanks to the beneficent EU regulators dictating trade to us at the time.

I definitely tried it, and it was great!

That might be interesting

I didn't know that there were gerkins in it!

@@TalentlessCooking There isn’t,but there is in McDonald’s

Interesting idea, can you give me any more details on ham salad?

@@TalentlessCooking just throw some lettuce, sliced tomato, and maybe some cucumber in the sandwich. It offsets the tang a little. Same goes for cheese sandwiches. A little mayo is nice to add to the other side of bread too!

Since I recorded this video about 2 years ago, I have gone through at least 4 bottles.

@@TalentlessCooking I love my Branston pickle ..im from the uk so OBV can get hold of it easily ....Idont just use it on cheese sandwiches but it (as you mentioned in the vid reminded you of a Mc donalds) i use it on burgers that i have cooked at home! , also on other sandwiches such as ham, turkey ect

It's on my radar, but my area doesn't have many places to buy these imports.

Heinz sandwich spread is just so good. I have been eating it on and off for the last 50 years. Do you remember when they brought out a Cucumber version? I think it was around the 90's. It was a bit tasteless almost like a watered down version.

@@utube1818 I didn't realize Heinz sandwich spread was a separate item, I thought it was a reference to their lineup of products.

I never thought of using it in a salad, I'll give it a try!

What kind of tea is in the typical cuppa? In Canada it's orange pekoe.

@@TalentlessCooking that'll do mate , whatever takes your fancy. We drink a lot of Pg tips, Tetley or typhoo to name a few . But there all pretty much the same often taken with milk and sugar .

I finally did a video with brown sauce, as well as several condiments I have never tried, comes out soon.

It's a luck of the draw what I might get, but Walmart always has it these days.

@@TalentlessCooking TBH: I have only just seen your video (19/11/23) and you said happy to pay $5/6 - I know it's Canada, but that was a year ago and already a hugely inflated price. I visit Canada (as both my sisters, brothers-in-law, nephews, nieces, aunts and other relatives live either in Ontario or Vancouver). I dread to think what you pay now. My sis in Toronto always has me bring several packets of 'Knorr Ham Stock Cubes' (because she can't get the 'ham' ones in Canada). I forgot all about them being in my case one year and got picked out of the line by a 'sniffer dog' in Pearson International Airport - which had sat down just looking at my case - embarrassing being pulled out to go and explain (everyone does stare at you - LOL!). 😎

@stewedfishproductions7959 it's still about the same, and that was nearly 2 years ago now. Walmart picked it up and it's been the same price, but availability has been inconsistent.

I tried something similar to this in a toasties series coming out soon.

@@TalentlessCooking haggis and cheese toastie is something from the gods!

@@colin4685 haven't had haggis, I live in a more Germanic part of Canada.

No.. English Cheddar, where it originates from! 🏴󠁧󠁢󠁥󠁮󠁧󠁿🇬🇧

@@Paul-hl8yg Scottish better than English cheddar.

Just eaten like that, for breakfast?

@@TalentlessCooking any time, when you spread the butter and bovril on the bread use a light coating of bovril, the bread to be toasted to a light to medium brown....also you can make bovril sandwiches without toasting them. And have a hot bovril drink, nice on cold days.

I will try a ham on the next toastie!

It's a solid plan!

Don't have nightmares!

I prefer pickalilli for meat sandwiches and treats.

@@TalentlessCooking Great with a Ploughmen’s Lunch.

I prefer piccalilli with ham, but it's still really good!

Is it still sweet and tangy?

@@TalentlessCooking yes. I actually prefer the beetroot version and use it just the same as I would the original.

That's unfortunate

You mean the small chunk? It does hold better on a sandwich but it's not a big enough of a difference for me to wait it out. I can always get the original, I don't want to wait to get my fix!

@@TalentlessCooking Yeah, that's the stuff. I'm a bit funny about textures but love the taste of Branston so it's small chunk for me. Luckily, coming from the UK I can get it anywhere I like, lol

@@Jamie_Pritchard kzfaq.info/get/bejne/obaFnJt90KrDeZ8.htmlsi=OAm2-tJLYmZdH-ct I have had it, I have tried lots of foods from the UK. 🇬🇧

I will if I can get an importer nearby.

They sure do! kzfaq.info/get/bejne/obaFnJt90KrDeZ8.htmlsi=cF5g7S8lQRv35eLQ

If you like this, I use it in my chip buttie video, I use it in several more videos that aren't out yet too. lol

I think we call them English muffins over here.

I would love that, I eat super hot foods all the time!

Use it like a dip?

@@TalentlessCooking more a Condiment but whatever you like

Is that one of the varieties or a recipe?

@@TalentlessCooking same company different sauce lets say google it, really good :)

@@bazza426 I found a Piccalilli to try, new video coming soon!

@@TalentlessCooking Sweet if you like picled things this is a banger of one :)

I'm not too into Barbecue sauce, it's smoky and usually has dried garlic, onion and yes too sweet. Branston is like a vegetable based condiment that makes so many foods better. Not sure I agree or disagree with you, but I did buy more Branston recently. lol

Tastes nothing like bbq sauce to me.

I love crunchy peanut butter, I will definitely try this combination.

You must be pregnant LOL

Wtf is wrong with you?

it came off the rest of my fingers, probably after working on one of my cars

kzfaq.info/get/bejne/obaFnJt90KrDeZ8.htmlsi=7MFXf67rsOz82n8t good news, I even added butter!

Original is the best! Small chunks only if Original not available!

I love marmite, had a marmite peanutbutter on a cheese bun this morning. I would love to find a christalized cheddar, I bet that would be amazing! I have an Irish roll video coming up, is that like a ploughman sandwich?

@@TalentlessCookingI'll have top let you know 😃 English can get lost in translation across the length of a bus route, let alone across t'pond. Even on something as simple as "Irish Roll". Plus the difference between how things were, when originally made at home or when they cost a quid at "Rose's Cafe" or any other Greasy Spoon (British diner) and became a staple that everyone made at home Vs some fancy finessed version now having to justify the tenner price tag. A ten dollar Sloppy Joe needs to earn it lol. That said, I've had bangers and mash at a Gary Rhodes restaurant and felt the need to tip, even with London prices. Congrats on discovering Branston and Marmite. Piccalilli one day perhaps?

@rickybuhl3176 kzfaq.info/get/bejne/m82Ga850qMWaZ2Q.htmlsi=f85qiaLHvLiw5Tn7 heinz picalilli on Monday, Branston pickalilli. And as for the Irish roll, I had some guidance from an Irish expat, I'm sure I did something wrong, but I had fun and enjoyed it.

I love duck, I will have to try that next time. Ever have a duck curry?

@@TalentlessCooking yes, duck curry is a regular choice for a takeaway. We normally cook it in coke and soy sauce.

@@chrisw3771 I do a Jamaican inspired tomato gravey and it's sublime!

And with a Melton Mowbray pork pie... Yum! Yum!

That sounds like a good idea!

No, different recipe, different taste!

@@moosic2i Probably referring to the fact that I like sweet and tangy, if it's the sauce I'm thinking of, they're probably right and I would enjoy it.

I have never heard of a beef sambo, what is it?

Unfortunately this is the only one regularly available locally. Walmart carys it, there are some available on Amazon, but at $50 a jar I can't justify it.

@@TalentlessCooking I don't know how Walmart can justify it. it costs about £1.60 for Branston smooth pickle in shops here, Branston small chunk pickle costs a little more and you can get on ebay for £3-£4. I have seen one on amazon that is probably what you have seen but that's a large 2.5kg jar

@@redf7209 it's about import volume and import taxes/tariffs/customs charges etc.

There is also a smooth one too

I can get red Leicester cheese easily, they sell it everywhere cheese is sold, but imported bred is probably never going to happen.

I seen it on their website described as better for sandwiches, unfortunately in this part of Canada I can only reliably get the original.

with a ploughmans ! Do they have ploughmans meals in Canada?

@@redf7209 I assume you are talking about a product name. Plowmans lunch was a very old type of sandwich originating in the Mediterranean.

@@TalentlessCooking I think you can buy a 'ploughmans pickle' . In England there's a popular meal called a Ploughmans lunch that comes with pickle, and you can buy sandwiches based on that meal. Best consumed with beer or cider and suits a hot day. There are quite a few you tube videos with supreme examples and variations but i think the typical is represented by kzfaq.info/get/bejne/rMt2msVmydXNmWg.html

@@TalentlessCooking a ploughman's lunch is something like a mix of bread and butter, pork pie, cheese blocks, perhaps carrot and celery sticks and that kind of mix of things

I'm trying, currently I can only get it through Amazon for $50 a jar. I actually live in Canada, to spite what my tiny kitchen tells you.

That one really is an acquired taste I think.

Try cheese apple and salad cream sandwiches

Sainsbury's sweet piccalilli is my current favourite .

I'll have to give it a try, cool name btw!

@@TalentlessCooking It needs to be paired with a strong mature cheddar, though to balance out the acid of the tomatoes and pickle. As for my handle, I find the 9253 rather dorky.

I usually make my own chutney, do you have anything in mind? If you're interested I made a cranberry chutney for Thanksgiving/Christmas and that video is available now.

I was just trying to point out that Branston is just one example of a broad range of such products, making the assumption that chutney is a bit off the North American radar. But I guess you already knew.

@@stephenbmassey Yeah, I'm aware that chutney is a cooked or uncooked relish, but secretly a super flavourful version usually originating in Asia. PS, I can make one in under 2 minutes and you can too!

@@TalentlessCooking Sharwoods make a mango chutney in the UK. It goes well with the milder sort of curries and probably much else if you like a sweet chutney.

Bought some cryer & stotf Yorkshire chutney from Pontefract yesterday. Well worth a try

I haven't heard that one yet, I bet it's good! What onion do you prefer?

Gotta be a white onion, red onions just don’t do it. @@TalentlessCooking

@@christopherbuck7679 I love white onion