American Reacts to Foods Only Found in the UK (Part 2)

[@marygiles2823]

I know Tyler never reads the comments, but for the rest of you, mushy peas are NOT traditionally flavoured with mint. They tried a a fancy London gourmet version. Dried marrowfat peas are boiled until mushable, stirred until creamed and seasoned with salt and pepper.

[@SimonNemeth]

It seems to me a lot of people are thinking of fresh mint when in actual fact you'd mix a blob of mint sauce in to your mushy peas. It's quite common here in Yorkshire with your pie and peas or fish and chips.

[@williambailey344]

Absolutely spot on 😊

[@tinawells2082]

Up North, we usually mix vinegar into our mushy peas 😃 Love the idea of mixing in mint sauce, though. I'll have to try that 😊

[@sheilagalvin9342]

Add bicarbonate of soda to the water when soaking overnight - you're right he makes the same mistakes all the time because he never reads the comments.

[@DaveBartlett]

Plus, I wonder if Tyler knows that they're talking about garden mint, and not peppermint or spearmint!

[@tomlynch8114]

Mushy Peas aren’t just regular peas that have been mashed up. They’re dried Marrowfat Peas (peas that have been left to mature and dry out, making them bigger than normal peas) that have been left to soak overnight in water with baking soda. They’re then boiled until softened and have become mushy. They’re often served as a side dish alongside Fish and Chips so appear a lot in Fish and Chip shops.

[@TheCraftyflo]

Hot pork pie, with mushy peas, gravy and mint sauce! Heaven on a plate!

[@HeveaTHeart]

Ive never had mushy peas with mint in, ( I'm English). I have had minted garden peas but not mushy

[@parker2k1]

You don’t put mint in mushy peas! That’s crushed minted peas he had

[@Janescheekychickens]

Mushy peas are disgusting and they do not have mint in them. You add a little mint to lovely fresh garden peas drained and soaked in butter to have with new potatoes which are amazing boiled and drained then soaked in a ton of butter. With a salad

[@Janescheekychickens]

I'm British and the pasties that I heard of were invented in the old days for farmers in the fields. Who would have savoury meat filling at one end and sweet filling in the other end, making a dinner and pudding in one... I have no idea if any of these two versions of history are true for the pasty... But I don't like modern pasties as I do not like minced (ground) meats of any kind. And modern pasties don't have meat filling at one end and sweet at the other end...

[@ulyssesthirteen7031]

Tyler, the people you are reacting to don't seem to know much about British food given they've spent so long here. Yesterday's video was riddled with strange takes as was today's. I'm beginning to wonder whether they only ate at McDonald's whilst they were here. Cornwall isn't a city as was mentioned in the video The 'toxins' mentioned with the miners were either coal dust or residue from tin mining. In all my 55 years I've never heard of nor eaten minty mushy peas. Mushy peas generally have a different taste and consistency than other types of peas. They tend not to be mushed-up garden peas but rather bigger, older marrowfat peas. Americans tend not to have cheese shops per se as shelves full of spray cans aren't that visually appealing! Cheese culture in Britain and Europe tends to be a different than in America. Also, I find it weird that you describe both cooked pastry and cooked batter as 'bready'. Like a lot of viewers, I wish you'd open up a PO box and start experiencing British things first hand.

[@Paul-hl8yg]

Ive mentioned these two before in Tylers posts. . Every time i see that Tyler is reacting to this couple, i want to switch off. They get so many things wrong & are advertising UK things wrongly. Toad in 'A' hole? They don't research first. 🇬🇧

[@ChrisReactor1]

Yes. Cornwall is a county not a city. It looks like they’ve had limited experience with some of the dishes.

[@Paul-hl8yg]

@@ChrisReactor1 Limited knowledge on the UK in general i find. I'm not too impressed with those two tbh, they spread false info on many subjects. 🇬🇧

[@Escapee5931]

​@@Paul-hl8ygI think they lived in the UK for a short while, then moved to France. They continued to do British videos though, as they get more views.

[@thecraggrat]

A couple of things...Tin ore is associated with arsenic, so if your hands have dirt from tin mining on them there is a good chance that you are eating arsenic if it gets on your food. If you haven't eaten mushy peas with mint sauce then you are not from the midlands, it is THE way to eat them. If you ever visit Nottingham and go to Goose Fair (one of the oldest fairs in the UK) you will see food vans selling mushy peas and mint sauce. Batchelors who sell tinned mushy peas even sell a variety that is mushy peas with mint! So something that is generally available across the UK! Americans are expanding their appreciation for cheese, there are now cheese shops that will sell cheese from round the world, though Americans are making cheese at small local creameries now too, which are really quite good. Unfortunately the majority of imported cheese tends to be French and Italian, which British cheese having a more restricted selection with some questionable cheeses like Wensleydale with cranberries or white stilton with apricots...without selling the actual unadulterated cheese, which winds me up. Even supermarkets have cheese counters with good selections of cheese (better than a lot in the UK which have removed deli and cheese counters recently in the battle for low prices). I'm hopeful the selection of British cheese will increase, but at least I can get a decent farmhouse cheddar and blue stilton (I've even had Stichelton here at a specialist cheese shop), but Leicester, Derby, Double Gloucester, Cheshire, Wensleydale, Caerphilly, Lincoln Poacher, Lancashire, and all the rest of the popular cheeses, let alone the smaller craft cheeses, are AWOL..

[@GSD-hd1yh]

There are over 1000 different cheeses produced in the UK, using cow, sheep or goat's milk, produced in hard, semi-hard, soft and semi-soft varieties, often with different herbs or fruit added to alter the flavour, and names to amuse or confuse. Like Stinking Bishop, Farleigh Wallop, Gallybagger, Goldilocks, Black Eyed Susan, Lincolnshire Poacher and Yarg. Many are speciality cheeses, only produced locally, and sometimes from animals from just one particular farm.

[@eviethompson9648]

I sell quite a few of those where I work and they are sooo nice and quite unique

[@tonys1636]

Love Cornish Yarg the nettles add that bit extra to it. Crusty bread and all washed down with some Nettle Tea.

[@JohnSmith-pd1fz]

Lincolnshire Poacher is made a few miles from here, at one farm only and nowhere else. It is matured for several years before it is sold.

[@eviethompson9648]

@@JohnSmith-pd1fz yeah that’s more than likely why my shop doesn’t get it frequently especially the smoked Lancashire poacher

[@JohnSmith-pd1fz]

++@@eviethompson9648++ I'm not sure why you would have any difficulty getting supplies of Lincolnshire Poacher cheese. Having seen some of the maturing stocks and watched lorry loads of it being take away there is definitely no shortage even given the maturity time involved. As I understand it the producers have been making it for several years and many food outlets locally include it in their menus, notably Gibraltar Point cafe as part of their excellent Ploughman's Lunch.

[@webbzz91]

Cornwall is a county not a city.

[@wallythewondercorncake8657]

And also not the home of the pasty. The oldest record of it comes from Devon

[@andybaker2456]

You beat me to it!

[@timglennon6814]

@@wallythewondercorncake8657. By 200 years

[@stewedfishproductions7959]

I came here to see how many people picked up on that mistake - LOL!

[@ianwalker5842]

@@andybaker2456 And me! That error made me wince....

[@liamwake557]

Yorkshire pudding is the EXACT same ingredients as a pancake but just cooked in the oven instead of frying the ingredients👍🏻

[@B-A-L]

Is it? I didn't know that! Mind you I just buy Aunt Bessie's ready made Yorkshire Puddings and Iceland ready made pancakes anyway.

[@carlhartwell7978]

@@B-A-L Absolutely the same. Also for batter, such as you would find in a chip shop. Basically equal parts plain flour (though I have seen recipes call for self raising), eggs and water/milk (sometimes it's a mixture of milk, water and cream but essentially whichever liquid it's around a third of the whole mixture).

[@lesleyneary6382]

I think the American version of Yorkshire puds are called Pop-ups

[@rach_laze]

@@carlhartwell7978batter is better with beer or soda water

[@Drengade]

One difference is that yorkshires generally have water in the batter, while pancakes are pure milk. Perfect ratio for yorkshires is 6 6 4 2. 6oz of flour in a mixing bowl, dip in the center of the flour put 6oz of milk and 4oz of water in a measuring jug Add two large eggs to the jug Whisk the jug till it's all blended Slowly add the mix to the middle of the flour, whisking it in to form a batter, ensuring it is smooth, slowly whisk in more of the flour in the bowl whenever the batter is liquid enough. Then put into a preheated yorkshire pudding tray (or relatively deep cupcake tray) with a small amount of heated oil in each well, and into the oven on a fairly high heat.

[@wobaguk]

Stinking Bishop is named after the pear variety of the same name, which was in turn named after the farm it was grown on. Consequently, the name has nothing to do with the smelliness of the product.

[@PythonPlusPlus]

In the rest of the world, mint is also used as a savoury ingredient.

[@DruncanUK]

True - you can't beat lamb with mint sauce!

[@toddlerj102]

​@@DruncanUK can't cook lamb without it either!

[@tonys1636]

He's confusing Mint with Peppermint. Don't think Mint exists as a herb (or erb) in the US.

[@SgtSteel1]

@@tonys1636 It must do, surely?

[@PythonPlusPlus]

@@tonys1636 Peppermint is also a herb. The mint you normally buy from stores is spearmint though.

[@peterjf7723]

Mushy peas are made with marrowfat peas which are mature standard green peas that have been allowed to ripen and dry in the fields. They are quite different from young garden peas as they contain a high proportion of starch, giving them their signature texture. They are soaked overnight with sodium bicarbonate, and then rinsed in fresh water. Cooking the peas causing them to disintegrate and create the desired mushy texture.

[@marygiles2823]

Please never add sodium bicarbonate to your peas. It was added years ago to keep the peas green but it strips any vitamin c from the peas.

[@jonathanwetherell3609]

Mint is optional. p.s. - you can get frozen garden peas with mint oil on them.

[@winchy162]

Mint and peas go together like tomato and basil I also throw a handful of mint in with new potatoes straight out of the garden when I boiled thm

[@kaiatherton]

logged on to say just that. they are also a Northern dish so sounds like what the couple had in London was not quite as it should be. I have seen some places that just take a potato masher to garden peas and call them Mushy Peas. You definitely add Bicarbonate Soda to the peas as you soak them over night. In fact you get two (never figured out why two) as you only need 1, tablets. Adding sugar is controversial. some swear by it, others swear it's blasphemy. Also you don't infuse with mint. It is served with Mint Sauce (mint, sugar and vinegar) as a condiment, and you add to your liking. But mint and peas are a classic pairing.

[@jeanplunkett5580]

@@kaiatherton I never add the bi-carb to soak the peas, it’s not good, and isn’t necessary

[@tkyoth3txg3r78]

As someone who lives in the UK, I love watching your videos. Please, please get a PO box address so your viewers can send you some of these foods for you to try and make a video! .

[@elisabethpedersen7893]

He has one....

[@Yeshua888Lord]

He doesn't look that adventurous to try Britt's food.

[@richt71]

Toad in the hole is a comfort dish I'd get a lot as a kid for dinner. Usually served with mashed potato and lots of onion gravy. Cheap but filling meal! Stinking Bishop is a cheese I ate as part of a cheese plate on special occasions. I would eat it more often but it's not cheap cheese. Mushy peas are delicious with your fish and chips or with a meat pie, mash and gravy.

[@JoannaHammond]

Another nice use for mushy peas is in a chip butty. A soft white roll (bap) sliced in half and buttered, add some chips, then cover with mushy peas and a liberal addition of tomato ketchup. Put the other half of the bun on and enjoy :D

[@toddlerj102]

​@@JoannaHammond mushy pea fritters are the best!

[@JoannaHammond]

@@toddlerj102 Never tried them, sounds intriguing.

[@Taylor23890]

Toad in the hole was Tuesday nights dinner when I was a kid . My dad often had bubble and squeak on a Monday

[@judithrowe8065]

Fresh mint is often added to fresh peas and to new potatoes. It should only leave a hint of flavour, not be overwhelming. Strong cheeses are an acquired taste, and Stinking Bishop is delicious. I think very few Americans try different types of food from delicatessens- just eat bland supermarket or fast food rubbish.

[@chixma7011]

Proper Jersey Royal potatoes grown with seaweed compost, boiled with a sprig of mint in the water and tossed with a knob of butter before serving is the food of the gods! ❤ Roll on Summer when they are back in season.🤤

[@sampeeps3371]

Americans can say New Hampshire correctly but for anything else they pronounce the shire at the end as if its Lord of the rings.

[@cutex24]

yes that always puzzles me

[@gmdhargreaves]

Soo true, can’t get my head round it, they watch too many movies and think there documentaries probably

[@ldarm]

The correct way is the Hobbit way, we just slowly got lazy over the years as with a lot of things. And no, I say it the modern way because i'm not a Hobbit

[@anthonycarless8572]

Never noticed that until now, the worchestershirshire sauce never gets old though

[@cuttinaboot]

The city of Cornwall

[@murraytown4]

Canadian here. I grew up on Digestives. They’re delish. Mint goes well with spring lamb. Mushy peas would be a good side. My grandmother made toad in the hole. A lot of these dishes would be familiar to many English Canadians with ties to the UK, like mine. The interesting thing about all of these is that most of the dishes are like peasant food. Very simple, hearty and efficient in the use of ingredients, like the use of sweetbreads. They speak to humble beginnings, unlike, for example, French dishes which are more sophisticated.

[@wessexdruid7598]

There are many french dishes made with offal - it is not all high cuisine, by any means, at least not in France. I can't speak for French Canada.

[@murraytown4]

@@wessexdruid7598 of course there are are. Offal is very common in Italian cooking also. Italian cooking is known as la cucina povera (I won’t translate). One can always elevate offal but its essence is working class food where nothing of the animal went to waste. That was my point.

[@wessexdruid7598]

@@murraytown4 You may not have intended it - but the sense of your post was that French dishes were not humble.

[@richardfurness7556]

Scotch eggs - hard-boiled eggs coated in sausage meat and breadcrumbs then deep-fried Bubble and squeak - left-over vegetables, especially mashed potatoes and cabbage, shallow-fried until crispy Lancashire hotpot - lamb stewed with vegetables and topped with thin slices of potato Shepherd's pie (lamb) or cottage pie (beef) - similar to a hotpot but topped with mashed potato which is then shaped into ridges and grilled until they're just starting to blacken Balti - an authentic British curry which was invented in either Glasgow or Birmingham depending on who you talk to

[@therobbiesmith]

Stop it, you're making my mouth water!

[@MikeGreenwood51]

Pickled fish: Welks, winkles or muscles.

[@lisadowsett6836]

Scotland have their own version of a pastie called a ‘bridey’ which is basically the same thing but more spicy with less veg. Mushy peas are something you mainly find in northern UK, peoples attitude to it is a bit like marmite, you either love or hate them. We also use mint sauce to accompany lamb (finely chopped mint with white wine vinegar and a little bit of sugar, used in the same way you’d use cranberry sauce) Toad in the hole (and Yorkshire pudding) is best eaten covered with thick meat gravy

[@ronaldburden]

I'm surprised no-one has mentioned pork and apple.....

[@johnstrac]

"bridie"

[@auldfouter8661]

@@johnstrac Yes the Forfar Bridie

[@Raising_Runelords]

Yorkshire Pudding is made with a pancake-like batter baked in a very hot oven in oiled muffin baking trays, for Toad in the Hole, you take some sausages, place them in a baking tray, add the Yorkshire Pudding batter, then bake in the oven and serve with Gravy and veg. Sweet Yorkshire Puddings can also be served as a dessert with fruits and syrup or honey or sugar. Typically, in the UK, pudding is a steamed bowl of cake. Christmas Pudding is steamed fruit cake soaked in brandy, Sticky Toffee Pudding is a sponge cake with caramelised sugar or syrup at the bottom, Spotted Dick is a steamed sponge cake with currents inside, all best served with Custard, Ice Cream or both. Pasties are basically single portion pies you can eat on the go, Clangers are similar to pasties but have a savory half and a sweet half - so you get your main and dessert in the same pasty.

[@tiggerwood8899]

Yorkshire pudding, pancake batter and muffin tin. That'll cause more confusion 😂😂😂

[@annabelleshortshort1126]

I don't like Christmas Pudding/Cake. Favourite pudding Chocolate Also like Apple Crumble and Apple Pie. All hot desserts must have custard with them.

[@Dr_KAP]

Mint sauce is an absolute necessity with a roast lamb dinner in Australia. We smother the meat and vegetables with gravy and mint sauce. You can buy it or make your own with fresh chopped mint, brown vinegar and sugar.

[@Rionnagan]

How I miss roast lamb dinners with mint sauce. Also, Aussie roast potatoes are superior to anything I've found in the UK.

[@eniej]

@@Rionnagan all roast potatoes sold in the UK are so dry but most of us at home are pretty good at making those delicious roasties

[@Rionnagan]

@@eniej 30 years and I've yet to find decent roast potatoes in the UK.

[@eniej]

@@Rionnagan where abouts in the UK are we talking?

[@joannemoore3976]

I didn't realise there were so many differences in common foods in the UK and America tbh 🤣 Yorkshire Pudding is a batter, baked in the oven until it rises. Commonly eaten with a roast dinner, particularly beef. Toad in the Hole is sausages cooked in the batter.

[@Jeni10]

Tyler, in the UP, Michigan, they make pasties and deliver them frozen across the US. They’re filled with vegetables and can be eaten cold or hot. Calzone being Italian, you pronounce the final e, like fettucine.

[@stewedfishproductions7959]

Strangely (and sadly) in most of America (US), lamb is rarely served and a 'roast lamb dinner' is just not a 'thing'. I was told that it goes back to the days of cowboys, ranches and cattle being 'king' and anyone who attempted to introduce sheep were usually shunned... so lamb is not often an option. Which in turn, means most American's don't know that 'mint sauce' is a common accompaniment to lamb...

[@robertwilloughby8050]

Like the 1950's light hearted Western "The Sheepman", where the titular "Sheepman" faces all sorts of harassment from other ranchers and the sheriff (who had been an old friend before) just because he wants to raise sheep. It's a Glenn Ford classic, and in parts, even very funny!

[@GSD-hd1yh]

The pasty has been part of the British diet since the 13th Century, at first by the rich upper classes and royalty. The fillings varied; venison, beef, lamb and seafood, flavoured with rich gravies and fruits. It wasn’t until the 17th and 18th centuries that the pasty was adopted by tin miners and farm workers in Cornwall as a means for providing themselves with easy, tasty meals while they worked gruelling days down dark, damp mines, at such depths it wasn’t possible for them to surface at lunchtime. The crust served as a means of holding the pasty with dirty hands without contaminating the meal. Arsenic commonly accompanies tin within the ore that they were mining so, to avoid arsenic poisoning in particular, it was an essential part of the pasty.

[@Obi-J]

And Cornwall isn't a city, like those 2 said it was.

[@brentwoodbay]

@@Obi-J What! Next you'll be saying that California isn't a city!

[@northeything8568]

@@brentwoodbay 😆

[@charlottesmith7322]

As miners went abroad to work they took the idea of the pasty with them- Mexico, for example, has their own version of a pasty because of Cornish setters.

[@anthonycarless8572]

Stephen Fry said that the crimp wasn't actually used to hold them, they were carried in paper bags so the miners used that to protect it from the dust

[@davebirch1976]

"Many American dishes that disturb people outside of America" let's start with Grits and biscuits with gravy 😆

[@elunedlaine8661]

Quite - who wants to eat small bits of gravel ?

[@lavalamp6410]

Yeah, who puts gravy on their chocolate digestives or on their chocolate chip biscuits. Gravy on shortbread biscuits 🤢Yuk

[@andybaker2456]

And maple syrup on bacon!

[@BofOnDope]

Cheese Wizz enough said lol

[@susansmiles2242]

@@andybaker2456 that’s actually nice it’s the salty sweet combination that works

[@SavageIntent]

I just want to say, I live in Scotland. I don't eat haggis often, but even my small local food shop always has haggis. Its extremely easy to find and some people do eat it regularly.

[@wessexdruid7598]

Widely available and eaten in England, too.

[@Jamie_D]

I've never maned to find any in England, i've only looked a few times though in my life tbf

[@wessexdruid7598]

@@Jamie_D Look in Sainsbury's, Tesco, Morrisons, Waitrose.. Plenty out there.

[@Scottishlandwarrior]

I tried it once that was enough also wont eat black pudding anything with blood in it gives me the boke.

[@17Blower]

I live in Devon, so about as far away from Scotland as you can get without getting wet and I eat it all the time, One of the best dishes you guys ever came up with. Better than deep fried Mars bars anyway

[@richardhunter7363]

Most mushy peas do NOT normally have mint in them - they are a large pea that is cooked in a solution of sodium bicarbonate - this makes the pea structure collapse into a thick paste. Digestives were called digestives as they were made as a biscuit that supposedly help you digest your food - a not too sweet wheat based biscuit - you can get them half coated with chocolate (dark or milk) - good to dip or can be buttered and served with cheese. Commonly crushed and mixed with melted butter to form the base of a cheesecake. Yorkshire pudding is a pancake batter that is cooked in the oven - traditionally cooked under roasting meat so the meat juices drip into the Yorkshire Pudding - in baking, the pudding will rise and become crisp. Great served with roast beef and lashings of gravy (preferably onion gravy) - in some places it is sweetened and might be served spread with jam.

[@jonathanwetherell3609]

They used to be soaked in bicarb but not cooked in them. Don't use bicarb at all, it is a wonderful vitamin destroyer.

[@richardhunter7363]

@@jonathanwetherell3609 so they did. Many, many years since I cooked a box of Batcheler's peaMy mistake. TY

[@nigellee9824]

No, not cooked with bicarbonate of soda, but steeped overnight, it makes the peas greener as well….

[@ajrwilde14]

@@jonathanwetherell3609 how can it destroy vitamins that makes no sense

[@jonathanwetherell3609]

@@ajrwilde14 Many vitamins can be so easily destroyed. They are, after all, only chemicals. Make jam in a copper [ot and destroy the vitamin C.

[@davidporter499]

Roast lamb accompanied by mint sauce (chopped spearmint in vinegar with, perhaps, a tiny amount of sugar) is gorgeous. Also excellent on roast potatoes.

[@paulharvey9149]

Haggis is very common in Scotland, Tyler, and is an integral part of a Burns Supper, which is quite a formal dining event held on January 25th each year to commemorate the birth of Robert Burns, who is considered to be Scotland's national bard. There is also a vegetarian recipe that is increasingly popular. It is often used as a stuffing in other dishes too - Chicken Balmoral is one of the better-known ones, though it is often served sliced and fried with bacon, sausages, eggs and and black-pudding, as a Scottish version of the full English breakfast! Black pudding is also commonly served with breakfast throughout most of Northern England and Scotland, as well as deep fried with chips and perhaps some kind of savoury sauce, from most fish and chip outlets. Pork pies are absolutely synonymous with picnics and travel food throughout the UK, at one time being the most exotic thing available on the menu of British Railway's travelling buffet cars...! There is a particular type named after the Leicestershire town of Melton Mowbray that I find particularly tasty, as the meat is cooked differently with some spices, and there is rather less jelly than in the ordinary ones. Minted garden peas are common enough, but I must say it is relatively unusual for mushy peas to be minted - the traditional way of cooking them is to boil the raw peas in a solution of water and baking soda until they fall apart, and then drain off the excess liquid. As for names, forget Stinking Bishop (which is relatively rare): there is a kind of meatball dish that originates in the English Midlands called faggots. I kid you not - Google it - the company that makes them is called Mr Brains...

[@neuralwarp]

You can find individual haggises and black puddings in most northern English fish shops.

[@peterjf7723]

I was told that Haggis is not legal in the US due to it containing sheep lungs.

[@Obi-J]

Proper Scottish haggis is actually banned in the US due to the organ meat, unless that's been changed recently. The best way to describe one to our American friends is like a big, super savoury sausage. The offal is chopped fine and mixed with oatmeal(which helps with the texture) and an extremely generous amount of seasoning, if you didn't already know what qas in it you'd never be able to tell). The sheep's stomach isn't consumed, it's just to keep it all together as it cooks, once it's cut open the filling is removed and the casing discarded.

[@Obi-J]

@neuralwarp. I live in East Yorkshire and i've never seen either of those things in any of the chippies around here.

[@andrewgarrett7100]

Mr Brains use a recipe from a traditional butcher from Bristol. And a West Country gravy. Not the Midlands.

[@vickytaylor9155]

When the Mexican tin miners came to the uk during the war they were introduced to Cornish Pasties and then after the war they took them back with them, and to this day they make them in the villages and call them Pasté.

[@dib000]

😂😅😂

[@ajones684]

Everyone loves McVities Digestives! Especially the chocolate coated ones. The same is true about Cornish Pasties, delicious. Yorkshire pudding ingredients, once cooked, is usually served as a side, with Sunday lunch of roast beef. In mediaeval, olden days, it was relied on to make the lack of meat, feel more substantial as a filling meal.

[@marydavis5234]

I'm from the US and in the international aisle of the grocery store, I found McVities Digestives , I bought a box, they are very good, they taste similar to a Biscuit dipped in chocolate,

[@jillybrooke29]

Mint is a plant, we have mint sauce with lamb and vegetables. I dunk digestives in tea, you can get choccy ones too. That toast and egg, we used to call Egg in a window lol. Yorkshire Pudding is made with batter like pancakes but it goes in the oven and is cooked very quickly on high

[@peterjf7723]

Digestive biscuits were developed in Scotland in the 1840s by two doctors. They are frequently eaten with tea or coffee. Sometimes, the biscuit is dunked into the tea and eaten quickly due to the biscuit's tendency to disintegrate when wet. Digestive biscuits are one of the top 10 biscuits in the UK for dunking in tea. The digestive biscuit is also used as a cracker with cheeses, and is often included in "cracker selection" packets. In the UK, McVitie's digestive is the best selling biscuit, with 80 million packs sold annually, thought there are many other popular brands (such as Cadbury’s) as well as supermarkets' own versions. Digestives are also popular in food preparation for making into bases for cheesecakes and similar desserts. We also have chocolate digestives, these are coated on one side with either milk chocolate or dark chocolate.

[@carokat1111]

Yum. We get these brands in Australia as well snd they’re very good.

[@cathybowden9751]

Wait till Tyler or the folk on the video discover chocolate digestives!

[@thedoobieshrew0244]

Digestives and butter

[@kenslater7354]

Miners would take pasties to eat down the mine while working. Some pasties were large and had the meat/veg mixture at one end, fruit filling at the other end and 4 inches of pastry in the middle that they would hold with their dirty coal covered hands. The middle bit wass thrown away. Pasties are available in bakery shops, supermarkets and fish and chip shops EVERYWHERE

[@TrailBikeMike]

1. Cornish Pasty. Nice but traditional ones can be bland. You can get renegade bakers filling these with more interesting fillings which can taste amazing. These are very common. Typically in a packed lunch served cold. 2. Mushy Peas. Not something I have often, but loved by many. They taste fine and regularly had with Fish and Chips. I think they had fancy ones because they would not typical have mint in them. 3. Digestives are a staple biscuit. They are nice even though they are a bit bland. You can get chocolate covered ones. These are very common. Dipped in tea is fine but Rich Tea biscuits are better for dipping. 4. Stinking Bishop - it is just a cheese brand. There are lots of smelly cheeses, this is just one. This isn’t very popular, but smelly cheese are relatively popular, especially at Christmas. 5. Toad in the Hole is not often cooked at home anymore but the sort of thing you could get in a pub. Eaten with lots of gravy. It is nice but not very common anymore in my experience. Yorkshire Pudding is not a pastry, it is essentially pancake mix baked in an oven - they taste amazing, especially with a roast beef Sunday Dinner.

[@johnroberthines7811]

Traditional cornish pasty bland?? my dad was from bude in Cornwall and taught my mum who was from Essex how to make traditional cornish pasties. A good quality beef skirt, waxy potatoes, swede, onion, salt and pepper for seasoning, and if made and cooked correctly they definitely aren't bland. I remember as a kid on holiday in my dad's birth place the pasties were awsome, perhaps they don't make them properly anymore down there, I don't know.

[@Fifury161]

4:45 - tin is not that toxic - however arsenic is and it's often found along side tin. The pasty was created as a convenient way for miners to eat a lunch without cutlery. The miners hands would also be dirty and the crust was used to hold the pasty whilst it's eaten.

[@colinturner2437]

The cornish pastie is a pastie made in Cornwall. They did not invent pasties as they have been around for a very long time and contain countless different fillings. Cornish pasties are a unique filling first made in Cornwall. Pasties and porkpies where invented for miners to take into the mines so they could have a meal wrapped up that would not leak in there pails. The important thing is the calories they got to continue their work.

[@Burglar-King]

Ah yes BUT, the document doesn’t state what kind of pasty it is. Perhaps they were talking about a cheese and onion pasty and Cornwall invented the one we know as a Cornish Pasty. I wonder what Devon Pasties were?

[@francisbarlow9904]

Mushy peas are soaked dried peas, which are boiled until soft often with a pinch of bicarbonate of soda (baking soda) to keep more of their green colour. Mint sauce can be added but not usually.

[@hockeyfan2704]

Digestives also exist in Canada, in the packaging they showed when showing a picture. We can get them in the regular cookie aisle unlike some UK things where we have to go to "novelty" shops. I am sure they exist in other places, and are not exclusive to the UK, which I am happy about because I do like them lol

[@mrrajsingh]

Pasties are eaten in all mining towns in America. The Cornish tin miners brought them over when they came to dig our coal and steel. Other immigrant communities took them on and put their own spin on them. You would get 2 pasties in the morning and put them in your pockets, They would keep your hands warm on the way to the mine and it was something hearty and filling you could eat down in depths of the mine.

[@nidh1109]

I've tried some pretty stinky and quite intense soft cheeses, usually French . I will never go near Stinking Bishop. To confirm, mushy peas should be marrowfat! The mint ,(sugar?) is optional. Vinegar to taste is sometimes added and it's yummy.

[@tonyperkins7644]

Yorkshire pudding can be served with savoury or sweet dishes. Most common are cooked sunday dinners with yorkshire pudding (filled with gravy) or sometimes as a dessert filled with clotted cream and jam (jelly) or berries.

[@Aloh-od3ef]

Mint added to food is quite popular in the UK. People add mint (mint sauce) to lamb, kebabs, fries, mayonnaise, and of course peas 😂

[@thomaslowdon5510]

But he's thinking peppermint like in mints polo mints.

[@Add1ct666]

and don't forget minted new potatoes. great with a Sunday roast.

[@dib000]

As it is in most of the world just not America 😂

[@patmcguirk5299]

I often have mint sauce sandwiches.

[@CW1971]

​@@patmcguirk5299 now I like mint sauce but mint sauce butties? That's whole next level 😂

[@jonprice3342]

King Henry VIII of England was a big fan of surprises and not a fan of meal times where it was once said that the King was bored at seeing the same food on the table, so a lot of the chefs concealed the meat of the day within in a pastry as to make meal times exciting. This lead to an assortment of filling's coated with pastry with Deserts/pudding also got the same treatment. So a lot of these pastry dishes were invented during the Tudor period.

[@AliceLucindaBronte]

Digestives are the most basic of biscuits. Luckily, chocolate digestives are also a thing and Britain has lots of other great biscuits! Someone could do a whole KZbin video on British biscuits!

[@GarySaltern]

Arrowroot in Canada

[@victorhbagnelle4551]

Marrowfat peas are mature green peas that have been deliberately left to dry out naturally in the field rather than being picked while they’re young like regular garden peas. Marrowfat peas are what are traditionally used to make English Mushy Peas and they’re also the variety of pea used to make wasabi peas. They much larger than regular peas and have a particularly high starch content. This creates a very different consistency to mushy peas than regular peas will. Cooked into Mushy Peas, marrowfat peas will give you a smoother, creamier consistency.

[@bencubix]

I dont know how I stumbled onto your channel but I'm so glad i did, its soo funny, i never realised as an Englishman how little Americans knew about things we take for granted and your reactions are hillarious lol... erm I'm a chef have been for 10 years and I just want to clarify a couple of things from this video and the last first off haggis is not very common in Britain it's more of a scottish thing and it's not something everyone likes you will find alot of brits would have the same reactions as you on that one. Marmite I think I saw on your other video also another hit or miss thing some people love it some people hate it, theres even a saying "its abit like marmite" used to describe weather your gunna love something or hate it. Lastly I had to pause it on the road in the hole thing and comment, since there was a confusion about the yorkshire (pronounced York sher in yorkshire lol I'm also a yorkshireman lol). Yorkshire puddings are amazing and dont be confused into thinking it's a dessert most of the time you would have them on a roast dinner with beef, ham, turkey, pork ect with gravy ect, and they are beautiful if done right I fully recommend it, once you've had that with a roast dinner you wont go back lol, and toad in the hole is just a large Yorkshire (for short) with sausages in that's served the same a roast dinner with vegetables and mash potato :) ... but yes on rare occasions yorkshire puddings can be used as a dessert too with ice cream and sweet sauces also good but that's not as common :) ... anyway keep up these awesome videos quite educational from a British stand point too but also hillarious lol

[@evelynwilson1566]

Haggis IS common in Scotland though, which is (I think) what Tyler was asking. You can buy in it every supermarket and they usually have vegetarian options as well.

[@grimreaper-qh2zn]

If you watch the film "Moonstruck" (based in New York) Cher's mother played by Olympia Dukakis, cooks that Toad in a Hole for breakfast. It is indeed a round of Toast with the centre removed and a egg fried in it.

[@michw3755]

Digestives were originally made as a digestive aid as it's made with wholemeal flour which was thought to aid digestion & the name stuck u can get just plain ones or covered with milk & dark chocolate & u dunk them in your tea

[@ronaldkinerman2656]

Mint is a green plant, it is mixed with vinegar I believe. We put it on new potato, lamb chops and any other veg that you may fancy.

[@JoannaHammond]

There are a quite a few variants of mushy peas. One simple traditional variant is dried marrowfat peas, soaked in water and bicarbinate of soda over night. Then drained and rinsed the next day. Add to a pan and add water and sometimes a little more bicarb. The bicarb breaks down the peas making them mushy, once cooked (so not rock hard peas) season to taste. VERY VERY nice. There are so many variants though.

[@2opler]

The best!😋👍

[@marksummerson3966]

Exactly right

[@johnleigh9686]

I used to have a job during the summer holidays working at Batchelors in Sheffield. They are one of the famous makers of canned mushy peas. There was a warehouse piled high with sacks of marrowfat peas all labelled 'Produce of Washington state'.

[@marksummerson3966]

@@johnleigh9686 As a Sheffield boy of a certain era I know it well.

[@JoannaHammond]

@@johnleigh9686 I always have to add a little bicarb to Batchelors Mushy peas, they never seem to have that taste.

[@rocketrabble6737]

When making toad in the hole; you part cook the sausages in very hot oil in the oven tray. Then you pour the batter mix into the 'smoking' hot oil around the sausages and back into the oven immediately until cooked; do not keep opening the oven door to check or the batter will not rise and crisp up. It is normally served with veg and onion gravy or similar (it is not what you call gravy as in biscuits and gravy).

[@aethellstan]

cornwall is a county not a city. it s indeed the home of the pasty. the origin legend suggests they were eaten by tin miners who would discard the bit of pasty they were holding. the edge was crimped to seal it, they wouldn't hold it using it. the would hold one pointy end. mushy peas are nice, it's not just squashed peas though. digestive biscuits are delish. they were originally made as an aid to digestion, they have changed over the years to what they are now as a sweet treat. you can get them covered (one side only) in chocolate you can spread butter on them and eat them like that, or even with cheese. stinking bishop cheese is gorgeous, consistency similar to camembert but runnier (especially when left out of the fridge to get to room temperature ready to eat), it is strongly flavoured and lots of people who like cheese love it. we have many shops which specialise in selling cheeses. britain produces over 600 different types or cheese. toad in the hole is lovely, sausage and yorkshire pudding, add gravy and you can't go wrong. when i was growing up my mum would make a large yorkshire pud for each of us and we would eat it with jam spread on it.

[@peterrobinson3168]

Proper Cornish Pasties (Cornwall is a County, not a City) had little 'handles' formed in the pastry. You held them in your dirty hands by the handles and when you had eaten the rest of it you threw the handles away. They would often have two compartments - meat and veg at one end and fruity filling at the other. A real meal. 😋

[@lucyj8204]

When we recently shared norovirus as a family (!!!) the nurse advised us to introduce digestive biscuits as a first food once we had our appetite back. They absolutely work. Very gentle flavour, smooth crumbly flavour. They are a bit like graham crackers but not quite the same. Also excellent when coated in chocolate. You can fake smores by catching a toasted marshmallow between two chocolate digestive biscuits (chocolate side touching the marshmallow).

[@vjaska]

Toad in the Hole is usually served as a dinner and isn't related to any special event or particular day - it's very nice too

[@stephenlee5929]

The mushy peas having mint, in the UK peas are often cooked by boiling in water with mint in it. Mint is a normal flavouring for peas, also for new (baby) potatoes.

[@glo0115]

Mushy peas with mint sauce is very popular in Nottingham. It's a snack sold at fairs, bonfire nights etc

[@christinebakewell3475]

The county of Cornwall synonymous with pirates and pasties you have to have Cornish pasties it’s the only place that do them properly- also if these 2 had done their homework they would have taken the digestives with them when tasting the cheese they are an unbelievable compliment to any cheese ( with saint agur - YUM ) .

[@RWBHere]

Cornwall is a county, not a city. Traditional Cornish pasties could have a partition in the middle with meat and vegetables at one end and a fruit at the other. Fruit would be like apple pie, or whatever seasonal fruits could be found. They were a complete meal for workers. And yes, they could be held by the crimped edges with dirty hands, in situations where a miner could not wash his hands. Mushy peas are simply boiled dried peas in water. Mint is not usually added. There is no sugar. And they taste great with chips (fries), for example. Toad in the hole is called that because of the slight resemblance to hibernating toads which dig into mud or clay, and can become sealed there (sometimes for many years) before emerging safely. It's a dish which tastes best with good quality lightly spiced local sausages, which are way better than the awful high fat and other waste parts of pigs (minced skin, ears, blood vessels, tongue, eyes, fat, etc.) which is in the cheap and unhealthy sausages often sold by supermarkets and big manufacturers. Stinking Bishop cheese can smell wonderful and taste excellent. Maybe they asked for the smelliest and were sold some which nobody would ever buy. I've tasted it, and it was fine. Digestives. That's a brand name, used by McVitie's. They are digestive biscuits, and they were invented long before Trades Description laws were enabled. So the name can still be used. Other manufacturers have to call them by the generic name, digestive biscuits. Graham Crackers might be the closest American equivalent. And the only effect on the digestion which they really have is if you eat too many of them is a laxative effect. If you're not gluten-intolerant, they really are delicious, and useful if you want an easy way to raise your body fat levels! 🦍

[@kirstygunn9149]

Yorkshire pudding is basically a savoury pancake mix ,baked in a muffin tin and eaten with a roast dinner ,toad in the hole is the same but with sausages added to the mix and baked in a larger baking pan (my mum used to make it in a cake pan ) .as for cheese we have hundreds of varieties made with different milks and added ingredients . my favourite English cheeses are mature cheddar cheese and Wensleydale with cranberry ,and my favourite Welsh cheese has to be Y Fenny it's a cheese made with beer and mustard seeds and it's extremely moreish. I believe its sold in the USA by a different name Red Dragon ( because its sold with a red wax coating like minni baby bell or Edam cheese) and has to be made in Y Fenny village to be officially called y Fenny cheese.

[@chrystaljane2255]

Yorkshire Puddings are savoury, made from an egg, flour and water batter that is poured into hot beef fat or oil in tin moulds and cooked in the oven. Traditionally eaten with roast beef and gravy.

[@vicdeviking6356]

I'm a 68 year old, and I've never been served a portion of Mushy Peas with a Mint flavour. Straight up Peas for me please. Digestive biscuits were originally made as an aid for digestive purposes, but soon came to be just a regular snack that most would indulge in, my personal favourite biscuit.

[@killamackay]

In the US, pudding does seem to be a specific type of dessert. Whereas in the UK the terms pudding and dessert are mostly interchangeable, both meaning a sweet typically after dinner/tea (evening meal). However in a couple of cases it's used to mean something else. Such as Yorkshire and black puddings

[@sandramalby7249]

They were correct about the pasty but omitted that originally they had meat & veg at one end of the Cornish (as in Cornwall)pastie & jam or something sweet at the other, so the miners had a 2 course lunch. Another fact is if these are made outside of Cornwall they are not allowed to call it a Cornish pastie, it would just be a pastie….. & yes Stinking Bishop is regularly eaten & enjoyed. In my opinion it doesn’t taste like it smells, just like Parmesan is strong smelling but great on pasta.

[@margaretmetcalfe9380]

Only sort of right, pasties were being eaten from around 13th century the Cornish pastry was produced around the 17th and 18th century. Other pasties have always had different fillings which is still the case today, like cheese and onion, corned beef and potato, steak, loads of different ones. The savoury part of the Cornish pasty is usually meat and veg.

[@malsm8892]

Mint sauce is chopped mint and vinegar served with lamb or mutton (older sheep) also apple sauce with pork or gammon

[@EmperorSmith]

I love very strong cheeses, Stinky Bishop included. They're not to everyones taste but just like marmite, if you have the pallette for it, it is truly delicious.

[@Stepokedur]

Yorkshire pudding, pancake mix, and toad in the hole mix are all the same batter…add a tiny bit lemonade for extra rise ;) That egg in toast we call egg dipped in bread here (County Durham) rather than toast dipped in egg :)

[@lynette.]

Yorkshire pudding is usually served with dinner, I was bought up with Yorkshire pudding and jam ,my dad came from Sunderland. Toad in the hole is eaten whenever you fancy. Easy to cook.

[@DaveBartlett]

Re: the pasties pictured on the video: Pasties were originally made as a lunch meal for the tin miners in Devon & Cornwall. The tin mines in Devon had higher tunnrl roofs than those in Cornwall, so the pasties produced in Devon were designed with a flat bottom so as to sit inside a "lunch pale" whereas the pasties produce in Cornwall were designed to slip into the back pocket of the miners. Hence, the pasties pictured in your video, (from left to right,) are a Devonshire Pasty and a Cornish Pasty.

[@LucyLeaf]

I think digestives were sold in the old days with the idea they were healthy and the name just stuck. And I’ve heard they’re the equivalent of Graham Crackers for American consumers. They are a biscuit and the chocolate topped version is especially popular here in the uk. Yorkshire pudding is a pancake batter baked in the oven.

[@michaelprobert4014]

Yes, they were to aid digestion.

[@missharry5727]

If you want to try digestives I recommend McVities. Supermarket variants are too sweet for my taste. Digestives are great for dunking in your tea or coffee but be quick about it, too much and the soggy bits just fall in. They are also good as part of the alternative to a dessert course with cheese, especially blue cheese.

[@HeatherMyfanwyTylerGreey]

The chocolate ones are the poor cousins!

[@AdrianWright6363]

Very true! It's also true that Coca Cola was orinially invented by a pharmacist! It contained cocaine and caffeine and was sold as a tonic to aid health and recuperation. Weird huh?

[@billydonaldson6483]

Mushy peas are dried Marrowfat peas that are soaked in water with sodium bicarbonate overnight. They are then rinsed in fresh water and placed in a saucepan and covered with water. They are then brought to the boil and simmered until the peas are softened. Mixing in mint sauce is an option. Mint sauce is a normal condiment used on roast lamb.

[@robertlisternicholls]

Many of our foods originated in different parts of Britain. Cornish pasties originated from the the county of Cornwall and we're eaten by ton miners. Yorkshire pudding, Bakewell tarts, Lancashire hot pot and so on.

[@phillipdennick8509]

In old English a pudding is any cooked mix of fat and flower, most often baked or steamed. Also tode in the hole is normally a dinner with onion gravy, peas and mashed potatoes.

[@Ray_Vun]

stinky cheeses are a super common thing in europe, they even tend to be classified as the better tasting ones. some of them aren't allowed in the u.s because of the way they're served. i think that "gooey" center that some of them have isn't allowed by the fda

[@chrisroyle4813]

Casu Martzu being a very good example (and justifiably imho) !

[@Mymerlot]

Digestives are super versatile!! You can eat it like a cookie, you can eat it with cheese like a cracker (sooo good with Cheddar), you can smash it up and use it as a base for cheesecake!! They also do chocolate coated varieties. Chocolate digestives are one of my fave cookies!

[@johnpateman-ct2kv]

Toad in the hole is a delicious meal served with potatoes and vegetables. A variation my mother used to make was instead of sausages she would use strips of breast of lamb, even better mmm!

[@rickybell2.056]

If you come to Ireland Bread to try is ::: Soda bread Potato bread Wheeton bread Veda Beambrak Meals::::: Ulster fry Irish stew When it comes to tea just stick to Yorkshire gold tea ,, Biscuits/ cookies ::: Digestives Rich tea Jaffa cakes Good old custard creams Chocolate is so good just get anything you feel like

[@marymellor7214]

English muffins are bread from a dough and baked, crumpets are a batter poured on a hot plate, usually eaten hot, toasted with butter and or honey

[@mothermaclean]

I have crumpets with either chocolate spread on or cheese

[@peterjf7723]

I like crumpets with Marmite.

[@planekrazy1795]

No Sugar in mushy peas. Mint is a herb ether Spearmint or Peppermint it is sweetened for the confectionery industry but is used unsweetened in cooking. Unsweetened it tastes totally different. Mint is great with New Potatoes, Green Vegetables and Roast Lamb.

[@christinebakewell3475]

The way my mum used to make toad in the hole the sausages ( have to be good bangers like Lincolnshire or Cumberland) , were more incorporated into the pudding and you could hardly see them so they would only be peeking out of the holes, P.s. mushy peas have to be made from the marrow fat type.

[@geekexmachina]

so the thing to understand about Pies in the uk similar to pasties is the pastry shell was meant to be a container to hold the meat/ gravy/ veg etc. full of carbs to give energy for farming or mining etc. given that before lunch boxes food would be in a cloth bundle maybe with a piece of cheese if lucky fruit pies were a bit more of a luxury item. There are t of traditional food which were from left overs such as bread and butter pudding as wasting would be potential starvation

[@peggyburnell5578]

Traditionally, one was reputed to be able to drop a Cornish pasty down the shaft of a tin mine and it would not break when it hit the bottom - owing to the remarkable quality of the pastry!

[@jenniferharrison8915]

My Mother used to cook Cornish Pastie's they can be just mixed vegetables and leave out the meat - yes one handed lunch, like meat pies in Australia! Cornwall is a separate country in South West England! 😋 Mushy peas, there is a roadside cafe in Sydney specialising in a pie with mushy peas on top, very popular! 😊 Mum cooked peas, and new potatoes, with mint leaves, and made mint sauces! 👍 Digestives, no idea, we have milk arrowroot biscuits! 🤔 Stinking Bishop?, very smelly cheese! 🤨 That should have been in Ratatouille!! 😂 Toad in a Hole is like an Australian sausage roll! 👍 The American one is like a French toast! 😏 The Pastie wins! 😁

[@lynette.]

Stinking Bishop an acquired taste ,like Stilton and blue cheese. There are connoisseurs of cheese in the same way of wine.

[@wrigjo101]

They are not mashed up garden peas. Tradionally made from specially type of pea called marrowfat which are really big and usually come dried. You soak them over night and then boil them. They have a sorty of beany taste.

[@stewedfishproductions7959]

But don't forget to mention the essential ingredient is bicarbonate of soda !

[@marygiles2823]

​@@stewedfishproductions7959 No. I never use it. It strips the vitamin c and was only added to keep the peas bright green.

[@stewedfishproductions7959]

@@marygiles2823 -Yes, to keeping the colour, but not the only reason. It actually softens the marrowfat peas skin, allowing them to absorb water more quickly and easily. This speeds the soaking process by a few hours (especially in hard water areas). But I fully understand if your main concern is the vitamin C loss (?); although I think that if you only make/serve mushy peas on an occasional basis, it's worth using 'B of C' to retain the colour and save on prep time. Also 'B of S' only strips 'certain' nutrients (both vitamins C & D, riboflavin and a few others; whilst retaining several, including vitamin A, vitamin B12, niacin and folic acid).

[@lisaweinmeyer5782]

Toad in a hole? My husband said that they were railroad eggs, and I learned Buckingham eggs. The idea is not simply, to cut a hole, in a piece of toast and toss a cooked egg in. Butter both sides of a piece of bread and cut out the centre, put bread on grill or frying pan and crack egg into hole. When about half done, flip over to finish. Grill cut out pieces to be used as side toast

[@marydavis5234]

Here in the US, we call that Eggs in a basket.

[@alanridout315]

City of Cornwall!!! Cornwall is an English county. The original Cornish pasty had savory food at one end and sweet at the other.

[@tenniskinsella7768]

Alan Tyler shoulnt have made the mistake of calling Cornwall.a City Should have done more research I know all the states of Ameroca bet Americans don't know our counties

[@spyroXcynder1000]

Digestives were made to aid in digestion as they are high in fiber. Toad in the Hole is cooked as part of a "Sunday Lunch" (a large meal, typically done once a week, aka: a Roast Dinner - eaten any time of the week, but traditionally on a Sunday). Usually replaces the meat and/or the Yorkshire Puddings (but some people still keep both)

[@johnp8131]

"Stinking Bishop" (@1972) is a relatively modern invention, compared to an ancient named cheese like Cheshire Cheese (@1580, perhaps much older). Personally I prefer a good Stilton but some cheese aficionados love it? A friend of mine has to always ensure Stinking Bishop is one of the cheeses available at formal Dinners at his Cambridge College.

[@northeything8568]

"Stinking Bishop" : Does it smell/taste like French Munster ?

[@johnp8131]

@@northeything8568 Personally, I haven't had that one for years, I think the Munster is slightly milder? But there's a couple Geman cheeses called Harzer and Handkäse which are similar?

[@northeything8568]

@@johnp8131 Then it must be REALLY stinky !

[@keithgrant7950]

Digestive biscuits were invented in 1839 and were thought to aid your digestive system hence the name. What he called the American toad in the Hole we used to call a Mexican Eye. You make a hole in the bread with an egg cup then put the slice in a frying pan and when one side is fried turn it over popping out the circle then crack the egg into the hole and fry that side, making sure to fry the small circle as this is used to scoop into the egg yolk once plated.😁

[@Shoomer88]

A true Yorkshireman will have Yorkshire Pudding as a separate first course, served with gravy. before a Sunday Roast. And they're tricky to cook. It took me many, many attempts before I learned how to get them right.

[@CaffeineKing]

Quite right. My wife continues to resist though. 😢

[@CW1971]

My daughter has married into a North Yorkshire farming family, she's had 2 Christmas dinners with them and they had Yorkshire puddings on the Christmas dinner!!! Yorkshire puddings don't belong on Christmas dinner! 🤯

[@leebeastkiller]

the origin of digestives supposedly a couple of doctors came up with them claiming that they helped with digestion and they were later released as a more general tea biscuit (not really sure if they do help with digestion though, maybe at the time because the diet was so different from modern diets). stinky bishop is deffinately NOT an everyday cheese, it's a novelty cheese, most cheeses are in the cheddar fiamilty mostly.

[@owenprytherchking3124]

I've been eating mushy peas my whole life and I've never heard of mint tasting mushy peas!

[@jamesbeeching6138]

I don't think they were proper mushy peas but mashed up garden peas with mint!!

[@zoeadams2635]

I'd say digestives are called so because they're something light and bland that you can eat when you're feeling nauseous, so you get something in your stomach that doesn't overwhelm you and cause you to throw up. Another similar thing would be eating dry toast (no butter or spread) for the same reason.

[@hanifleylabi8071]

Stinking Bishop is delicious, it deffo doesn't taste how it smells. It's a less common cheese (unfortunately most artisan cheeses are only eaten regularly by foodies). About 20 tonnes is produced each year.

[@gillianrimmer7733]

We always buy some at Christmas for a treat as it's quite expensive and I have to buy it at a specialist cheese shop. It is very stinky and I keep it in the shed outside until it's needed or it stinks the whole fridge out. Doesn't taste like it smells though - it's delicious!

[@Tiamat951]

Cornish Pasties were eaten by the Tin miners, and Tin is not good to eat. They also used to be half-filled with meat and veg, then they would have a pastry divider in them, and the other half would be filled with fruit like a fruit pie. That way, the Tin miners could have a savoury then dessert and throw the dirty crust away after they were finished. :) Digestives were initially invented in Scotland to aid digestion. The term digestive is derived from the belief that they had antacid properties due to using sodium bicarbonate when they were first developed. They are commonly used in the UK as cheesecake basses as they grind up perfectly and have the perfect texture for a cheesecake. :)

[@kerrydoutch5104]

Aussie here. Mint (spearmint) is a an easy to grow herb commonly used in mint sauce (mint vinegar water sugar and salt) with peas and lamb. Roast lamb in particular. You can throw a few leaves in with the peas or potatoes while theyre cooking. Or dried as as a seasoning in Middle Eastern and Mediterranean food. Also in mint tea in the Middle East. The mint used as the flavouring for sweets (and toothpaste) icomes from a combination of Peppermint Spearmint and other types of mint (ref Google) Theres lots of different types. Cant believe mint isnt known in the US! And no thats not toad in the hole its just fried egg in bread... here anyway.. No pasties weren't invented for the miners. They were around before then. But they did use the hard edge and corners as a handle not touching the rest of it so they could eat everything and throw away the edges. Have heard that in some places they had meat and veggies on one side and apple or fruit on the other so they had dessert as well. Might not be accurate.

[@erikadavis2264]

Brit here. Very good and comprehensive. 👍

[@eddiebirdie1545]

Pommie here😂 mint sauce is served with lamb to help with digestion as lamb is very fatty but so delicious.

[@curzone]

Well yeah, digestive biscuits were thought to have an antacid affect, hence the name. The digestive was first developed in 1800s by two Scottish doctors to aid digestion. The term digestive is derived from the belief that they had antacid properties due to the use of sodium bicarbonate when they were first developed. However, they also taste good, just slightly sweetened with wheat germ (malt) and are especially good for dipping in your tea, especially the chocolate coated varieties (plain digestives, milk chocolate, or dark chocolate). The plan variety also goes well with various cheeses.

[@GamerBully]

That Bishop thing. I assume is very niche. Never heard of it. The most popular cheese here is cheddar. By far. Pasty is amazing btw. It's one of my favourite meals for dinner or "lunch" and alot of varieties. Cornish being the one they described, but cheese and onion, cheese and bacon etc. So many. It's incredible. On another point. Pork pie and scotch eggs are incredible snacks. Don't knock them until you try them. Delicious.

[@alanpeacock5451]

Many gardeners in the UK have their own mint patch. Mint is used with new potatoes and mint sauce is often served with roast lamb. The sauce is simply chopped mint leaves in malt vinegar with a pinch of sugar.

[@no-oneinparticular7264]

It's not the foods in America that disturbs us Brits, it's the synthetic ingredients in it that does. Don't get me started on your use of growth hormones in your beef. Pasties used to have half sweet filled, and the other savoury filled. Dinner and dessert in one go. Now, it's just purely savoury.

[@ElizabethDebbie24]

HI TYLER DEBRA HERE FROM SOUTH WALES UK PASTY The traditional Cornish pasty, which since 2011 has had Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga - referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, and baked. Today, the pasty is the food most associated with Cornwall. It is a traditional dish and accounts for 6% of the Cornish food economy. Pasties with many different fillings are made, and some shops specialise in selling pasties. The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction. The pasty is now popular worldwide because of the spread of Cornish tin miners and sailors from across Cornwall, and variations can be found in Australia, Mexico, the United States, Ulster and elsewhere. Karelian pasty Pasties resemble turnovers from many other cuisines and cultures, including the bridie in Scotland, empanada in Spanish-speaking countries, pirog in Eastern Europe, samsa in Central Asia, curry puff in Southeast Asia, and shaobing in China. These are absolutely delicious eaten hot or cold and the perfect picnic food or to eat on the hoof MUSHY PEAS Mushy peas are dried marrowfat peas which are first soaked overnight in water with sodium bicarbonate (baking soda), and then rinsed in fresh water, after which the peas are gathered in a saucepan, covered with water, and brought to a boil, and then simmered until the peas are softened. The mush is seasoned with salt and pepper. Throughout the British Isles (Northern England and the Midlands in particular) they are a traditional accompaniment to fish and chips. In Northern England they are also commonly served as part of a popular snack called pie and peas (akin to the South Australian pie floater; but instead of the thick pea soup of the floater, in pie and peas it is mushy peas which accompany the meat pie) and are considered to be a part of traditional British cuisine. They are sometimes also packed into a ball, dipped in batter, deep-fried, and served as a pea fritter. Mushy peas can also be bought ready-prepared in tin cans. Taste wonderful with any type of food DIGESTIVE BISCUITS A digestive biscuit, sometimes described as a sweet-meal biscuit, is a semi-sweet biscuit that originated in Scotland. The digestive was first developed in 1839 by two Scottish doctors to aid digestion. The term digestive is derived from the belief that they had antacid properties due to the use of sodium bicarbonate when they were first developed. Historically, some producers used diastatic malt extract to "digest" some of the starch that existed in flour prior to baking. First manufactured by McVitie's in 1892 with a secret recipe developed by Sir Alexander Grant, their digestive is the best-selling biscuit in the UK. In 2009, the digestive was ranked the fourth most popular biscuit for "dunking" into tea among the British public, with the chocolate digestive (produced by McVitie's since 1925) coming in at number one. The chocolate variant from McVitie's is routinely ranked the UK's favourite snack Can't sing the praises of this biccy enough. STINKING BISHOP CHEESE By 1972, just 68 Gloucester breed heifers were left in the world. Charles Martell bought up many of the surviving cows, and began to produce cheese from their milk, not initially for its own sake, but to promote interest in the breed. Since then, his own herd has expanded to 25 cows, and with a revival of interest by other farmers, which has increased the total number of cows to around 450. The relatively small size of Martell's herd means that the Gloucester milk is combined and pasteurised with the milk of Friesian cattle from another farm nearby. The fat content is 48%. The colour of Stinking Bishop ranges from white/yellow to beige, with an orange to grey rind. It is moulded into wheels 2 kilograms (4.4 lb) in weight, 20 centimetres (7.9 in) in diameter, and 4 centimetres (1.6 in) deep. Only about 20 tonnes are produced each year. The distinctive odour comes from the process with which the cheese is washed during its ripening; it is immersed in perry made from the local Stinking Bishop pear (from which the cheese gets its name) every four weeks while it matures. To increase the moisture content and to encourage bacterial activity, salt is not added until the cheese is removed from its mould. Never tasted this cheese myself. TOAD IN THE HOLE Batter puddings became popular in the early 18th century. Cookery writer Jennifer Stead has drawn attention to a description of a recipe identical to toad in the hole from the middle of the century. At this time, Northerners tended to use dripping to make their puddings crispier, whereas Southerners made softer Yorkshire puddings. Dishes like toad in the hole appeared in print as early as 1762, where it was described as a "vulgar" name for a "small piece of beef baked in a large pudding". Toad in the hole was originally created as a way to stretch out meat in poor households. Chefs therefore suggested using the cheapest meats in this dish. In 1747, for example, Hannah Glasse's The Art of Cookery listed a recipe for "pigeon in a hole", calling for pigeon rather than the contemporary sausages. In 1861 Isabella Beeton listed a similar recipe using rump steak and lamb's kidney, while Charles Elmé Francatelli's 1852 recipe mentions "6d (6 old predecimal pennies). or 1s (1 shilling in pre-decimal coinage a shilling was worth 5 old pre-decimal penniesl)." worth of any kind of cheap meat. This recipe was described as "English cooked-again stewed meat" (lesso rifatto all'inglese) or "toad in the Hole", in the first book of modern Italian cuisine, which stressed that meat was to be leftover from stews and re-cooked in batter. It tastes brilliant with gravy and vegetables.