British Couple Reacts to AMERICAN vs BRITISH English **40 DIFFERENCES**

British Couple Reacts to AMERICAN vs BRITISH English **40 DIFFERENCES**

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[masterofpuppets]

if its made of cast iron i call it a skillet. all the others are frying pans.

[jlpack]

American buttermilk biscuits are NOT scones. They are very different.

[trekkiexb]

Fellow Americans, help me out. While not quite the same, the frozen juice concentrate is similar to "squash." IF you asked for squash in America, you will get a vegetable

[skyhawk_]

As an American, I also use "frying pan" typically. I refer to it as a skillet when it's a solid cast iron pan. I also use "slow cooker, " but "crock pot" is also a common for the same thing here. And "confectioner's sugar" is formal and probably what the packaging says, but most Americans I know would just call it "powdered sugar."

[johnfrilando]

For us, prawns are very large.
Otherwise we call them shrimp.

[hepunk]

Apple juice is filtered and pasturized to extend shelf life. Apple Cider is made from a 'apple mash' so it can have small particles of apple in it. It also has a shorter shelf life. But the "Hard" connotation does typically mean there is alcohol in it. Hard ciders and Hard seltzers for example.

[travish]

To me scones & biscuits ( 🇺🇸 ) are two different things. All the scones I’ve had are kinda hard or dense. The biscuits we have have are light, airy & fluffy.

[Jeff_Lichtman]

"Powdered sugar" is a lot more common than "confectioner's sugar" in the U.S.

Commercial bakers in the U.S. call sprinkles "jimmies."

Most Americans just say "foil, " not "aluminum foil" or even "tin foil." The foil most people use hasn't been made of tin in a long time, nor have cans.

Salt water taffy is not southern. It was popularized in Atlantic City, New Jersey. The name comes from the fact that it used to be sold mainly at seaside resorts. You can now get it just about anywhere. Trader Joe's (a national supermarket chain) sells it.

[freebird]

Salt Water Taffy can be found pretty much everywhere in the US.

[boba]

In the US during the fall apple harvest season, fresh "sweet cider" (typically called just "cider") is produced, and is a big favorite. "Hard cider" has not caught on in America until the past decade or so, though now it is quite common. But still called "hard cider" to indicate it contains alcohol. Traditional sweet cider is often cloudy when it comes directly from an orchard (unfiltered), our "apple juice" is clear...and the two don't taste the same.

[jonadabtheunsightly]

We normally use "frosting" and "icing" as synonyms, but technically, there is a distinction. Icing is mostly sugar; frosting has a lot more butter in it. Frosting can be spread onto a cake using a butter knife; whereas, icing is generally poured or drizzled on.

Compare jelly / jam / preserves / marmalade: jelly is made from filtered fruit juice; jam contains fruit pulp; preserves contains actual chunks of fruit; and marmalade contains peel or rind. There area also fruit butters (apple butter, pear butter, etc.), which are made from thickened puree cooked down to thicken it further, generally with significant amounts of dessert spices (cinnamon, clove, allspice, nutmeg, etc.) added.

Shrimp is a specific type of shellfish; a "prawn" is an individual from any of several similar types of small shellfish (all of which have ten legs), including shrimp and krill among others.

"Tinfoil" used to be made out of tin, in the era before modern aluminum refining. People on both sides of the pond continued to colloquially call it "tinfoil" well after the industry switched over to making it out of aluminum; but in recent decades there has been movement toward more accurate labeling.

Cider is fundamentally different from apple juice. Cider is made from the apples that have fully ripened and fallen to the ground, and orchards normally sell it unfiltered, but pasteurized (both for food safety reasons, and also to prevent it from going hard if it gets exposed to air). It's brown with a significant amount of opacity, and it tastes amazing. Apple juice is made from apples that are picked before they quite fully ripen, and it is always filtered. It's very pale yellow and entirely translucent, and it mostly just tastes like dilute fructose solution.


I don't think American biscuits are really the same thing as scones, though I admit they're closer to that than to what Brits call biscuits.

Nutella has to be pronounced with the long U in order to make the pun work for Gnutella.

In the North, salt water taffy is commonly sold at amusement parks and other tourist-inclined locations; though you can also find it at sufficiently large grocery stores that have a huge candy section (e.g., Meijer).

Tomato rhymes with potato.

[datmanydocris]

"Salt water taffy is a very southern candy."

Dude, it was invented in Atlantic City, New Jersey. What is she on about.

[VegasRcks]

"Saucepan" and "icing" are often used in the US, and we're more likely to say "powdered sugar" than "confectioner's sugar". We also say both "frying pan" and "skillet".

[chadwickvon]

That was a fun video, I've lived in texas my whole life and I've always called it a frying pan. Never used the word skillet unless I was cooking with a cast iron skillet.

[thseed]

American Biscuits are light, fluffy, flaky and buttery. Absolutely delectable. Scones are much denser and drier. They're not that hard to make if you ever want to try them. New Jersey is famous for their Salt Water Taffy and they're a Northern State.

[jetfowl]

Zucchini got it's name from all the Italian immigrants that came to America in the late 1800s. It's a zucchine in Italian.

And rutabaga got it's name from all the Scandinavian immigrants who settled in places like Minnesota. It's rotabagge in some dialects of Swedish.

[LeanMrfuzzles]

I don’t think most Americans call it a skillet unless it’s made out of cast iron. Otherwise everybody calls it a frying pan too.

[elciniak]

A lot of these are used interchangeably (including the UK versions) depending on what part of the US you’re in.

[orlock]

Tin was the original metal used in the foil and it was changed to aluminum. In the U.S., toffee is hard like peanut brittle while taffy is soft and has many qualities of chewing gum.

[bob_._.]

"Skillet" usually refers to the cast iron ones as pictured; made from other materials, they're frying pans.
We also call the next one sauce pans; pots are larger with two handles.
Silverware, cutlery, utensils... all the same, all used here.
Confectioner's sugar is commonly "powered sugar" and it's not just fine sugar, it also has corn starch (what you know as corn flour) to keep it from clumping.
If the sprinkles are chocolate, they're "jimmies"
Aluminum foil can be/generally is referred to as just "foil"
"Apple cider" is the raw cloudy juice, "apple juice" is filtered and clear.
Taffy is available most everywhere and it's very different from toffee.