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0:00
I love whiskey, but if I have two of these, I will start to get like, why are you using that lens?
0:04
Would you think that's why?
0:10
Why would you use a 25?
0:06
You don't want to use a 35?
0:09
You don't think my face can take it?
0:10
Smart move, mate.
0:10
Smart move.
0:15
How are you doing?
0:26
I'm James Macoy and I'm doing snack wars for Lad Bible, and today we are doing English versus Scottish snacks.
0:26
Right, I'm looking at the back of this.
0:29
I know it's a Brew.
0:30
What is this, though?
0:30
Um, if it's English, is it? It's not Dandelion and Burdock or something.
0:39
Dand, yeah, very good.
0:39
Oh, wow, okay.
0:39
What I can tell you is that from my childhood, this is bofin, which is a Scottish word for doing, which is a Scottish word for disgusting.
0:39
Here we go.
0:39
I mean, it tastes like cough medicine.
1:08
I think.
1:15
You, what are the flavors?
1:15
What are you getting there?
1:15
Dandelion and Burdock.
1:15
Um, what have we got in here?
1:15
Carbonated water.
1:15
Getting that pear juice.
1:15
Actually, I do get pear.
1:15
I'm getting pear Iron Brew.
1:15
Is this the original one?
1:15
Yeah.
1:15
Have you seen that before?
1:15
Yeah, yeah, yeah.
1:15
So this is the one with um, like a lifetime supply of sugar in one can.
1:15
The reason this was invented, I've been told, was that it was like an initiative by maybe the government or the local council, because all the men, they all knock out of work for lunch, drink pints.
1:38
They all knock out after work, drink pints and everybody kind of like, there's a bit of a healthcare crisis on, you know what I mean?
1:47
We need to create a soft drink that men feel is masculine and tough, and um, Iron Brew, named Iron Brew because it needed to have a hard name for men of industry, was supposedly made in Scotland from girders.
2:06
And a girder would be an iron beam, and so they brewed this from iron itself and that was meant to appeal to the men of Glasgow and the men of the West of Scotland.
2:06
And it seems to have worked because we still drink it today.
2:06
Great knowledge, there you go.
2:06
And the point goes to just to final Scotland because that is bofin.
2:06
Ready, steady, disco.
2:06
Oh, all, come on, is that the English one?
2:06
Yes, sir.
2:06
Sticky toffee pudding, yeah.
2:06
All right, I'm in it, I'm in it.
2:06
I do like a wee smell.
2:06
Wait a minute, is this, this is this from the chip shop?
2:06
Yes, it's deep fried.
2:06
Mars bar.
2:06
Oh my God.
2:06
Listen, we could get controversial in a second.
2:06
Here we go, here we go.
2:06
Okay, deep fried Mars.
2:06
Wow.
2:06
It's going to have to be sticky toffee pudding, I'm sorry.
2:06
I'm sorry, Scotland, I think a Mars bar, not deep fried, surpasses a deep fried Mars bar.
2:06
Ah, here we have what I suspect is a glass of whiskey or it maybe, maybe it's a Scotch and maybe it's a single malt.
2:06
We know what the difference is between a Scotch and a single malt.
2:06
Scotch is what you call a blend of whiskies, because the term Scotch doesn't mean Scottish, the term Scotch means to chop up and mix.
3:40
Johnny Walker was the original Scotch, and I'm going to take a sip right now.
3:48
That's a single malt, I think, is it?
3:50
Unfortunately, the box says Scotch single malt.
3:52
Get, I don't want to call you a liar, but can I see what it is?
4:03
So, okay, these guys that are making single malt, they're just, they're just playing the lowest common drum, right?
4:03
Anyway, we're up against what I think looks like an espresso martini.
4:11
Sweet, it's caffeinated, it's got vodka in it, which I love.
4:14
I love whiskey, but if I have two of these, I will start to get like, why are you using that lens?
4:22
Would you think I, why would you use a 25?
4:25
You don't want to use a 35?
4:25
You don't think my face can take it?
4:26
Smart move, mate, smart move.
4:31
That's what will happen if I drink more than two of those, right?
4:33
And I know I'm going to take so much heat for that, but that will make me fight people.
4:38
So as much as I love my homeland, I am going to say, I can't even drink it.
4:43
I'll just start fighting, so it's, it's got to be this bougie espresso martini.
4:53
Uh, all right, so what we have here is a very, uh, I don't know if it's a Scottish thing from all over Scotland, or if it's just a West of Scotland thing.
5:03
James, sorry, you're, you're clanging your microphone, so it sounds like you're going a submarine.
5:03
He's never had enough.
5:03
I'll fight you right now.
5:10
All right, hello, hello.
5:14
This is what we call a macaroni pie, uh, and I don't know if it's famous in all of Scotland, or if it's just West of Scotland.
5:23
Please jump down my neck on social media if it's the whole of Scotland, or anywhere else in Scotland.
5:28
This is a pork pie.
5:30
I can tell you right now, what I'm going for, it's point to Scotland for macaroni pie.
5:38
Great.
5:38
This is really good.
5:38
Um, where did you get this?
5:42
A place called Old Hag up in Angel.
5:47
Do you know it?
5:47
I'm going tomorrow.
5:47
Oh, that's great.
5:47
He's, do you know Greg?
5:54
I do.
5:59
He's really nice.
5:59
Do you even have to try the pork pie?
5:59
No.
5:59
You want to give it a nibble?
5:59
All right, maybe it will surprise me.
5:59
Okay, here we go.
5:59
I mean, the fact that it's, I mean, this is handmade by Greg at Old Hag.
5:59
Right, Melton Mowbray.
5:59
Who is that?
5:59
Where is that?
6:04
I mean, come on, is it a place?
6:09
Melt Mowbray, yeah.
6:06
You're about to get a lot of flack from the Melton Mowbray crowd on social media, bring it.
6:13
All right, I like the jelly.
6:13
It's not as flavorless as I remember my last Melton Mowbray pie, it's got something to it, but that's better.
6:13
All right, point going to Scotland.
6:13
See no evil, eat no evil.
6:13
Oh, what have we got here?
6:13
Uh, we got haggis versus black pudding.
6:13
Yes, black pudding is both Scottish and English though, I know as well as Irish, Spanish, French and everything.
6:13
Okay, but let's say for the sake of argument that black pudding is only English.
6:13
Maybe this is an English black pudding.
6:43
It's straight from the Black Country, is it?
6:46
No, you're good at lying.
6:46
Um, okay, let's go for black pudding first.
6:52
It's really good.
6:52
This black pudding is really, really good.
7:02
For the haggis, I should have done the ode to the haggis, which I learned not that long ago.
7:04
You know, you can get really smooth black pudding, I don't like that.
7:11
I like it when it's really meaty and it's got like bits in, and haggis is all about the bits, so for the bits I would go for point to Scotland.
7:11
Good choice.
7:11
You know the poem that goes with this?
7:11
Yeah, is it Robbie Burns?
7:11
It's Rabbi Burns, our favorite.
7:28
Would you, would you mind, uh, yeah, sure, I can't remember off the top of my head, but I did learn it.
7:32
Would you give us your favorite stanza?
7:34
Can I remember the sense of this?
7:43
Fair fa' your honest, sonsy face, Great chieftain o' the puddin'-race!
7:43
Aboon them a' ye tak' your place, Pint, or we are ye worthy o' a grace, as lang's my arm.
7:54
Woo, James, in that round of snack wars, Scotland won.
7:57
Yay, up Scotland.
8:04
Go on, Scotland.
8:02
Yeah, it's like a gummy bear, but it's, it's a pig.
8:04
It's a gummy bear, but it's a pig.
8:07
I thought, are you enjoying this one?
8:13
Are you sure?
8:19
Mm-hm.
8:13
It's disgusting, I'm sorry.
8:19
No.