- Oh! (laughing) Whoa. Wow, that's got...that has flavour. (fanfare music) - You know how I do those
taste tests from time to time? Where you guys sent me
treats from your country so from all over the world, I
might be opening a box of treats from somewhere like Sweden. Today, I want to do something
a little bit different. We're gonna go to America. (plane rumbling) And it's not just me going to America. (bag rustling) (laughter) I don't know why the Jaffa cakes, this is really disappointing
to me, Jaffa cakes, right? They do this thing for
Christmas, and it's just it's just loads of like,
normal sized ones, like that. I am off to America to catch up with a very good friend
of mine called Paul, who I worked on a summer
camp with in America. He was basically like my American Bravo, along with a couple of other guys, kind of like a tight knit group. I am heading out there to also experience a
Thanksgiving, randomly, so that will be part of it. But I just want to catch up with him, but I thought while I'm going there, why don't I take some of these? You guys give me loads of ideas of things I could take with me. I'll just grab loads of
nostalgic stuff, okay. So, here's everything I picked up. You know about the javelin of Jaffa cakes, Terri's chocolate orange,
Marmite, flying saucers, paper with sherbert inside, oh yes. Crumpets, Double Deckers,
Fruit Cordial, dilute to taste. Pork scratchings,
spotted dick and custard. Baked beans, Dip Dab, last but not least Scotch Eggs and Cornish Pasty. They're going to go in my fridge and stay in a cool box
for the whole flight and the moment I land, they're gonna go in Paul's fridge and hopefully he'll
get to experience them. If they look weird, I
won't let him have it. I can't kill him, can I? Should I take it all? I don't know. I'm looking at all of
that thinking, "uhn". I know, we will put it
to the international taste testing committee
and get their thoughts. - Just take that... - That, no, that that! - And that. - And these. - And that, and that. - No. - And leave the rest behind for us. - [Barry] Alright, you
guys are being no help. - Sorry. - Alright, lets go to New York. (fun tropical music) [Barry] So, here I am in New York, waiting for my friend, Paul. I've got some pork scratchings in my bag and some dog food bags in my jeans so I brought a little
big of England with me. Hello, Paul! - Oh hey, what's up? - [Barry] I just travelled eight hours to give you english food. (laughter) - I'm excited. 'Cause we don't have
good English food here. - Alright, welcome to New York. This is my friend Paul. - Hello. - We were both Girl Scouts. Yeah. Normally, I am trying things
from like the Czech Republic or Holland, people will
send me this stuff. - Okay - And to them, Holland people
watch it and they're like, "Oh my gosh! This is like so normal to me." And I'm looking at this
food down there okay, and this is normal, but for you this is going to
be, hopefully interesting. So, this is a cordial, Robinson's, there's loads of other ones. It's kind of like a syrup,
but it's not so syrupy, it's kind of nice and
it's less, I mean, this is no added sugar but this is
flavoured apple and black current. They do loads of flavours. They do like a lemon and a lime one and all different things like that. - Okay - So, I think you'll like this. What you normally do is
your pour this in first then the water will go
in when you fill it up, but we can... - Kind of backwards today. - Yeah, it's cool. So, it might taste a little different. I'm just going to fill it up
to...a big glass like that, normally you would go about a
10th of the way up the glass. (drinking sound) - Alright, yes it's... - That's good, right? - Yeah, pretty good. - Yeah, yeah, yeah. I obviously, I love this stuff. - Just like juice, okay. [Barry] You know those ladders? - Yeah - Are those legitimately your fire escape? - Yeah. - I feel like I'm in Ghostbusters. - It's got a latch, you pull it up, and it'll slide right down. - [Barry] Nice. Do you know what Jaffa Cakes are? - I don't know what these are. - You don't know what Jaffa... - No idea. - Oh my gosh! I'm like thinking, what,
Jaffa Cakes are like one of the most addictive
things in the world. And it's a true story, in the UK, they actually tax biscuits but not cakes. - Okay. - Now Jaffa Cakes are sold in
the same aisle as biscuits, so they tried to be taxed
but they went to court and made a massive one, supersized the recipe of this to prove that it was actually a cake. - Okay. - And that's how they got away from it. - That's hilarious. - Yeah, but that's what
they are, you've got... Hello! You've got like a chocolate topping, you've got a cakey sponge, and the Jaffa is like an orangey jelly. - Oh, that's weird. - Is that weird? (laughter) - It's weird. - This is so addictive, these things. - No, it's good, I love the flavour. I did not expect it to be soft. (laughter) - I really expected a crunch. - Yeah, yeah, it's like an elastic cake, it's like a sponge and... - Nope, they're cake, it's not a biscuit. (fun whimsical music) [Barry] I think this is where they filmed Crocodile Dundee Two. Alright, in the distance. - [Paul] It's a miserable
day for a cruise. - [Barry] Alright guys, I'm
zoomed in as far as I can, but that's the Statue of Liberty. Ah, look at this, tourism. This is Marmite, have
you heard of Marmite? - Yes - This is like a yeast extract. - Okay. - I personally don't
really like this too much. - Oh, great! - There is a phrase in the UK. You either love it or you hate it. - Okay - So, you might like it, and then I've also got some crumpets. Crumpet looks like this,
it's got holes in it. It looks pretty cool. - Uh-huh. - We'll put butter on it, we'll toast it, and it will soak in and it'll be good. - Okay, toast first, I
know that sounds dumb but. - [Barry] Oh, is that your toaster? I wondered what this
thing was, what is it? - It's a toaster oven. - A toaster oven? - You don't have a toaster ovens? - No. - [Paul] You put it on toast and you just turn the
timer on and it toasts. Medium, toast to medium. (dramatic music) It toasts, it can also
cook so we don't have to use the full oven if
we have a smaller thing that we want to roast. - [Barry] Wow, I really want one now. - This is something I've truly never had. - [Barry] Really? - It has frightened me. Oh boy. - They say if you smell it... (coughing) - Whoa. Wow, that's got... that has flavour. - Yeah. - And I, whoa. - Okay I'll have to take
that back home with me for my misses Barry. - Ahh, she likes that? - Yeah, she loves it. I can't believe either. Oh yeah. - There you go. - Yeah, yeah, is it nice
and charred on the top? - Nice and crispy. - The crumpet being so warm,
the butter should hopefully just sort of melt on it - Throw a pad on it like that? - Yeah, it should just
melt and then if you just sort of move it around, it
will soak into the holes a little bit. Maybe put some Marmite on to like one half or one corner, just a
little speck, and the heat will hopefully make it easier to spread. How much did you have in your mouth? - About this much? - Oh really? (laughter) (knife scraping) - I mean, that's delicious. - That's good, right? - That's good, turn it
around for the Marmite half. - Marmite yeah, it might be less intense but if you didn't like it, I dunno. - I don't get it. I don't get it. - No, no? - No, I silently judge
people for even liking it but it's an intense flavour. - But the crumpets on
their own with the butter? - They're delicious. (ding) - Yeah. [Barry] This is the Freedom
Tower, the new Trade Centre. She's now the tallest building in the US? - In the United States,
at least in New York. - At least New York. - But I think the United States. - Well, 'cause they stuck
the big arrow on top. - Yeah, without that it wasn't tall. (laughter) - Oh, okay. - The best part is, is if anyone
ever builds a bigger tower, we can put a new one on top... - That's it yeah. - And keep going. - I like that idea. (laughter) - This next one I got from an actual old school sweet shop in my hometown. - Okay. - This is like a very retro
sweet called a flying saucer. So, they look like flying
saucers, hopefully you agree. (laughter) (crunching sounds) (laughter) It's like edible paper. - That's so weird. That's... - This is proper retro,
I grew up having these. - Oh, really? - Yeah, like a sweet. - They're very sour, which is fine. - Yeah, it's like sherbet in the middle. - I did not expect that or,
your right, edible paper. (laughter) - You can make edible
paper, actually, I forgot. There is a way. I might actually do that. - Okay - But you can buy sheets of just paper, they would sell it in the shops as well. - And you just eat it? - But really, if you put that
whole thing in your mouth, it will dissolve. Do you want to try another one? - Yeah, let me do another one. - But you put the whole thing and you know the moisture
in your mouth will like, dissolve the paper and then you'll get that
whole sugar kick eventually, hopefully. - Alright, this is better. (laughter) No but biting, don't bite. - Yeah, don't bite. Yeah, I should have warned you. - Yeah, no. - Scotch Eggs, alright. - Oh, okay. - Now this should be like
a shape of a tennis ball. (laughter) but it went through customs. It got a little bit split but
if you want to take one out. - And just you eat it cold, like this? - So, yeah, in the middle is a boiled egg and it's wrapped in pork
meat with bread crumbs. - I can feel it shaking around. - Oh, yes, yeah yeah. - This is delicious. - You like that, yeah? - Yeah, it's very good. The meet inside is delicious. - Yeah, you've got the boiled egg. (playful ragtime music) - [Barry] That's a pretty
cool shot of the city. - [Paul] It's not bad. - [Barry] I'm turning you into a tourist. - You don't have to go too
far to see beautiful shots, I am a tourist in my own city. You've turned me into a British tourist. - [Barry] This is one of the
top 10 breweries in the world. - Yeah, some magazine dubbed them that. I mean, probably the best in New York. - [Barry] Alright, I like it. - Standard brewery under a... - [Barry] Under a massive bridge, yeah. (laughter) (upbeat ragtime music) - So these are pork scratchings. This is actually more
of a commercial one sold because some places sell them. It's basically pork rind, they're from a pig like
really fried, very crispy. Sometimes you can get it
with actual hair on them. (laughter) - Oh, really, okay. - I'll let you open them
up and have little look. Where I play tennis, they've got a... they used to have some
pigs in the field opposite and those pigs ended up
being the pork scratchings. - We have like pork rinds here. - Oh yeah, pork rinds. - But they're much more
like almost puffed. - Oh yeah we... - It's not exactly, this
looks like it's from a pig. - Yeah, we get those now. (loud crunch) It's going to be quite crunchy, yeah. (laughing) but quite salty. But you do get like a
crispy puffed version here. (laughter) - It's very good. - Yeah. - Definitely weird given the
pork rinds that I'm used to. Softer than I thought it would be. - Yeah, oh really? Sometimes you do get some
crispy bits at the bottom. - Crispy part and then
soft and dissolving. - Yeah. - Yeah, wow okay, I mean delicious. (upbeat hip hop music) [Barry] Is that the Rockefeller? - [Paul] That's a... - [Barry] That the Rockefeller? - [Paul] That's, the
whole things Rockefeller. Yeah, the big one is 30 Rockefeller but. - [Barry] Oh, wow, I didn't realise it went all the way up there. Is that? - Yeah, the rest of it's
all Rockefeller Plaza. - And there's a Christmas tree over there, it needs lights on it. - No lights yet, the lights are on it. - Is that the main Christmas tree? - Yeah, it's America's Christmas tree. - [Barry] Wow. One of the biggest in America, I think. - Yeah. - Bigger than the White House's for sure. (laughter) Not that we're counting. We're definitely counting. - Alright, so I think I have successfully, as he munches on a Scotch egg. Have I converted you? - This is delicious! They're good. - I think I've converted
him but Paul actually does have a podcast if you want to
check it out, it is called... - "Beer Friends Happy
Hour" and be found at thebeerfriends.com - Okay, should I translate into English? - Yes. - The beer friends, no no... Yeah, the beer friends, real
good podcast check it out. Also on YouTube channel as well yeah. - Yeah we have our own YouTube. - Yup, and of course, I'm
not going to call her pecan, Cashew... - Cashew. - Has her own Instagram. - Cashew the Chipin. - Ah, I think that's what
she was trying to tell us throughout this video, when
she's doing the internet and barking, "Don't forget my Instagram!" What's it called? - Cashew the Chipin. - Cashew the Chipin. - With one P I think. - Alright, so check it
out, and that's it guys. I found that really
interesting for myself. I'm actually craving some
British food right now so I'm gonna go eat a Jaffa Cake. See you later. - Bye ♪ Check your level, player ♪ ♪ No matter what you style ♪ ♪ The kitchens for me ♪ ♪ Sideburns, moustache,
goatee, maybe all three ♪ [Barry] Pork scratchings
are definitely going. (bag crinkles) I didn't realise you
like pork scratchings. - I do! - I like these. I like these. - Since when I was born! - I got my eye on... (laughing) - What have I started?
