0:00 Wow.
Do you see the cute little pictures?
0:02 Oh, wink with a tongue out.
0:03 Cuddle me.
Cuddle me.
0:07 You know, when they say
cuddle, they mean hug.
0:09 Oh, is that a cuddle in England? A hug?
0:11 Can I have a cuddle?
0:12 Cuddle's a great word, isn't it?
0:14 Cuddle's cute.
I mean, cuddle.
0:15 Okay, we've gone off the rails.
0:23 Hey, how you doing? I'm
Matthew McConaughey.
0:24 And I'm America Ferrera.
0:26 And this is "Snack Wars" for LADbible.
0:31 Okay, Mike and Ike.
0:32 Mike and Ike and Fruit Gums.
0:35 Rowntree's Fruit Gums.
0:38 So that's definitely the English one.
0:40 Mike and Ike, I had a
big Mike and Ike phase.
0:43 I have no idea what Mike and Ike is.
0:45 What?
Who are Mike and Ike?
0:47 That's Mike and that's
Ike. And you eat them.
0:49 Yeah?
I think they had a time.
0:52 And then Sour Patch Kids came
around and I think they're...
0:55 Are these particularly English?
0:57 Those must be English, yeah.
1:00 Are those?
1:01 These are not, these are American.
1:03 They are?
1:04 How do you not know Mike and Ike?
1:05 We weren't allowed.
1:06 My mom would only allow us like chew a piece of Trident once a month.
1:09 Okay, wow.
1:10 That's why your teeth
are so nice and white.
1:12 So wait, oh wait.
1:13 So which one do we wanna try first?
1:15 Let's try Fruit Gum.
The English one.
1:17 But you got the good flavour.
1:18 Do you want this even though I've- No, you get that-
Touched it?
1:20 I'll take the grape.
1:22 Okay.
1:23 Okay, it's a little like stale.
1:27 There's a chewy.
1:28 Kinda gotta break through a little.
1:29 It's got a little cap on it though.
1:31 I'm not really that into these.
1:33 You think it's stale or you think that's just how Fruit Gum are going?
1:35 No, no. I think it's meant
to be a little stale.
1:38 I'm looking for the flavour.
1:40 And now I can't get it off my tooth.
1:41 It's quite waxy.
1:43 Oh god, that's gonna be there a long time.
1:46 I can't believe you've
never had a Mike and Ike.
1:47 I haven't.
1:48 Do you have a favourite
colour that you prefer?
1:51 Take the one-
I'm going red again.
1:52 Go red.
1:54 Okay.
Better, so much better.
1:56 Sorry. Definitely Mike and Ike.
1:59 Much more taste,.
Much more flavour, easier to chew.
2:02 Mm-hmm.
Mm.
2:04 Oh, wait for the second wave.
2:07 Yeah.
2:08 Okay, Mike and Ike.
Mike and Ike wins.
2:11 Ooh!
I love pickles.
2:14 This is a change in pace.
2:15 I consider myself a pickle connoisseur.
2:19 This is-
Pickled silverskin onions.
2:22 Van Holten's Hot and Spicy-
Hot pickles.
2:24 Flavoured Pickles.
2:26 Made in the USA. Contents, one pickle.
2:30 I'm like very excited about this actually.
2:32 Yeah. This could be messy.
I used to go to the 7-Eleven, and like for 50 cents
get a really big pickle.
2:39 Yes.
2:40 This is reminding me of my youth.
2:43 I love pickles.
What's it smell like?
2:44 It's one of my favourite midnight snacks.
2:46 Pickles are good.
2:47 They also stop your sweet
tooth, did you know that?
2:49 At nighttime when you want,
like, something sweet, eat a pickle.
2:56 Crunchy.
2:58 Cucumbers are so overrated.
3:02 But these are cucumbers.
3:03 It's an aged cucumber though.
3:05 But a cucumber has no identity.
3:08 It just fill space in your salad.
3:11 These little guys- I disagree. I like cucumbers.
3:14 What for?
I'm not gonna let you bad mouth cucumbers.
3:17 They're hydrating?
They're crunchy.
3:20 You can put salt and lemon on them.
3:21 You can add a lot of stuff.
You can dip them in tzatziki.
You don't have to add anything to a pickle.
But you're not gonna dip that in tzatziki.
3:27 I'll dip a pickle in a lot of things.
3:29 Well, you would.
I'm a pickle fan.
3:31 Oh, I just took a second bite.
3:33 So you know I like that.
3:35 That was good.
Yeah.
3:36 Van Holten, it's a good dill pickle.
3:39 All right, Waitrose
Pickled Silverskin Onions.
3:44 Well, here's the problem-
You're gonna love these.
3:46 You're a big fan of these.
3:47 Every time we're out to dinner,
you're always eating them.
3:50 That jar, I put it in my purse.
3:52 There's Mer, eating those
pickled silverskin onions again.
3:56 I also feel like it's not a fair matchup.
3:57 Catch the nose of this.
3:59 I can smell it from here.
Good gosh.
4:02 We're being obnoxious Americans.
4:04 I don't even like onions.
4:05 This is gonna be hard for me.
4:07 The Van Holten's pickles.
4:10 All right, you're gonna make me do it?
4:12 You love these. You're always eating- I am not.
These pickled silverskin onions.
Someone's gotta do it.
4:18 Oh god, I don't even like onions.
4:21 So what would, and this is a chosen?
4:25 And I'm a fan of onions
and radishes and pickles, but what would one eat pickled
silverskin onions with?
4:34 You don't put these in
your martini, do you? No.
4:36 These are not the kind of onions- That could ruin a martini.
4:39 That would ruin a martini.
4:40 Okay, I'm gonna do it.
4:41 Go on. All in.
4:47 Oh no.
4:50 So what would that go with?
4:51 You know, you could put it in
like a salad for some bite.
4:53 It would ruin a salad.
4:55 It's not a red onion.
4:57 Is it a like a baby white onion
instead of a yellow onion?
5:00 I feel like we have to culturally respect that the English find something- We're not gonna hurt the
pickled onion's feelings.
5:06 We're gonna hurt English
people's feelings.
5:08 If this hurts y'all's feelings, you way too sensitive.
5:11 This is what they like.
They're sensitive people.
5:13 They'll never show it, but they are.
5:15 I have more faith in the
English than to be turned off because I didn't try a Waitrose
Pickled Silverskin Onion.
5:22 But the Van Holten pickle.
5:25 Next up.
Maitre d.
5:28 Okay.
Wine gums.
5:30 Hot Tamales and Wine Gums.
5:32 Let's try Wine Gums first.
I know.
5:35 I've never heard nor seen of
Wine Gums. Maynards Bassetts.
5:39 It kind of feels like a-
Bit of a soft firecracker.
5:43 Yeah, it's like soft. Oh.
5:44 Hey!
Sorry.
5:46 What's your colour?
Orange is gone.
5:47 Oh, you going black?
Are you going licorice?
5:49 No, I don't like licorice.
I'm not a licorice person.
5:50 You think this black is licorice?
5:51 I'm gonna do the orange. Or maybe this- I'm going for the black.
Raspberry looking one.
5:55 I like this is promising.
5:57 Ooh yeah, this is promising.
5:58 The nose is good.
6:00 Okay.
The texture's great.
6:03 Wait a minute.
6:05 You hear my jaw?
6:06 I thought my teeth would
break through this quicker.
6:08 It's not breaking through it
near as quick as I thought.
6:11 A lot of wax.
6:12 A lot of real, like really
takes a hard bite, you know?
6:17 I'm not mad at the flavour.
The texture I don't love.
6:20 I'm not mad at anything but-
The aftertaste.
6:23 It's a little comme ci comme ca.
6:26 I'm wondering where it's
not really committing one way or another for me.
6:29 All right, so let's see
what the Hot Tamale.
6:31 Have you ever had a Hot Tamale?
6:33 I've had a Hot Tamale.
It's basically a Mike and Ike, but it's spicy.
6:36 I always hated Hot Tamales.
6:39 I did not hate Hot Tamales, although I didn't have them that often.
6:42 You're from Texas.
6:44 I feel like you guys
like everything with...
6:46 Look at that.
6:47 Ooh, that's too many.
6:48 I don't like Hot Tamales.
6:51 Yeah. No, no.
6:54 It's not my flavour.
6:56 Kinda like a Dentyne on steroids.
6:58 Okay, English people, you win, right?
7:04 Hot Tamales.
7:05 No!
Hot Tamales.
7:06 I don't give it to Hot Tamales.
7:08 I give it to Wine Gums, but
he gives it to Hot Tamales.
7:12 Your turn.
What do you think?
7:14 I think we're going-
Sweet or salty?
7:15 I think we're gonna go back to savoury.
7:17 I think you're correct.
I am correct.
7:21 Ah.
Those are just pretzels.
7:22 A bowl of pretzels.
A bowl of pretzels.
7:23 Which is, I enjoy a good pretzel.
7:26 The Germans made pretzels gorgeous.
7:30 And then Americans made them packageable.
7:33 That's an odd pretzel though.
7:35 Ooh, I love that pretzel.
You do?
7:36 I'm looking for more salt on mine.
7:38 I like that.
You do?
7:40 Yeah, it's like dry and bland.
7:41 Okay.
I like a good dry bland- Bowl of pretzels.
Bowl of pretzels.
7:47 And these are pork cracklings.
7:48 This, I like cracklings.
This is exciting me.
7:51 A cut above the rest.
7:52 In Latino countries, you
call these chicharrones.
7:55 Chicharrones, pork rinds in America.
Like do the English get to claim this?
8:02 Or is this just chicharrones?
8:03 Pork crackling.
8:05 But maybe, you know, ancient Brits also fried up pork, and then...
8:12 These are great with a cold beer.
8:14 Yeah, you get them in
the pubs all the time, they give you pork crackling.
8:20 Ooh, did you smell it first?
8:22 I like that.
8:24 That's what you would have at the pub.
8:25 Yeah, I'll go back to two of
these in a second, because it obviously wins this one.
Oh yeah, that's good.
8:31 Oh yeah, yeah, that's good.
8:35 But, yeah, then that makes you drink more, 'cause they're so salty.
8:39 This is a great crackling,
and I've had many cracklings.
8:41 I love it's a simply salted.
8:43 There's so much salt on that.
8:45 Yeah. This is a top, top product.
8:51 Well, once again, the
English have bested us.
8:57 Well, I don't know if it
was really a fair fight.
9:01 We do have chicharrones.
Gluten-free, salty.
9:04 Pork rinds.
Cardboard.
9:05 What's under there?
9:07 I don't know. Let's see, let's find out.
9:09 ♪ Dun duh duh dun ♪ I mean, Swedish Fish.
9:14 Wait, my buddies from Candy Crush.
9:16 That's what that's from.
I had no idea, look.
9:20 I've never played Candy Crush.
9:21 You haven't?
I've never.
9:22 Oh, you're missing out.
9:22 Neither one of these seem to be.
9:24 I've never heard of either
one nor seen either one.
9:25 You've never heard of Swedish Fish?
9:27 Uh-huh.
9:30 Swedish Fish?
Never heard of it.
9:32 Oh my goodness. Wow, your mom would- We didn't grow up with, we couldn't have sweets in our house.
9:37 But you didn't have like Halloween, you didn't go around
and like collect candy?
9:41 Yeah, but it was just the basics.
9:42 You know, stickers or something.
9:44 You've never had a Swedish Fish?
9:45 No, but I'm about to.
9:46 Okay, here.
Wanna start with this?
9:47 I'm excited for you to
have a Swedish Fish.
9:49 Candy Crush, did you steal from this?
9:50 Is this the-
I'm sure these came before Candy Crush.
9:54 Why do we keep smelling everything?
9:56 It smells like nothing.
10:00 I love it. I love it.
10:02 Probably the best gummy we've had today.
10:05 The texture is right on.
10:08 It's all the chemicals.
10:10 It's all the carnauba wax.
10:13 Then that's, the English
need more carnauba wax in their gummies.
10:17 All right, I'm going over to Love Hearts.
10:19 True love.
10:20 Look at this. What are these?
10:22 You've had these?
No, never.
10:24 Oh, Matthew, I'm worried for you.
10:26 At Valentine's Day you didn't
get cute little thingies?
10:29 Not these. I've never seen these.
10:30 My kids love these.
10:33 Mm, mm.
10:36 You know, I thought that the
Swedish Fish were unbeatable, but I was wrong.
10:41 I'm gonna go for the Love Hearts.
10:43 I'm Love Hearting with you.
10:44 I gonna have another one.
10:46 Wow.
Do you see the cute little pictures?
10:48 Oh, wink with a tongue out.
10:50 Emojis.
10:52 See, it's a Valentine's
Day. They have messages.
10:55 Say yes. Ever true.
10:58 Oh wow.
11:00 Cuddle me.
Cuddle me.
11:03 You know when they say
cuddle, they mean hug.
11:05 Oh, is that a cuddle in England? A hug.
11:07 Can I have a cuddle is can I have a hug?
11:09 A bit of a cuddle, a wee cuddle.
11:10 Yeah.
11:11 Where our cuddling is like more involved.
11:13 Yeah, it's a little, it's beyond a hug.
11:16 It's more intimate.
11:17 But a cuddle is just a hug here.
11:20 Cuddle's a great word, isn't it?
11:21 Cuddle's cute.
I mean cuddle.
11:23 Okay, we've gone off the rails.
11:26 [Daniel, Producer] And that means it was a draw.
11:29 Yay!
Boo, who likes draws?
11:30 It's so civil.
Nobody likes a draw.
11:32 We'll have a shootout.
11:35 You're so Texan.
11:36 Come on.
No.
11:38 We don’t do participation trophies with our food here.
11:42 You're so die hard. Die hard
Texan, s**t-kicking boots.
11:47 Where are your boots today?
11:49 They're Cubano.
No, you usually have very, you know, high-fashion boots.
11:53 I like your boots.
11:54 You like my boots?
11:55 Thank you.
I like your boots.
11:56 My boot selection's pretty,
gotten pretty prime.
11:59 Well that's next time on the
America and Matthew Show.
12:04 [Erin, Producer] Traditionally
served with jam and cream, so.
12:07 German cream, this is strawberry.
12:09 Jam and cream.
Some what?
12:11 [Erin] Jam and cream.
12:12 German cream.
Actually- German cream.
I sincerely don't know what that means.
12:16 Jam, sorry. It's like-
Oh, jam, jam.