British star, Aaron Taylor-Johnson, sits down to determine whether 'Naked Attraction', Heinz bean, a Cheeky Nando's and Nosferatu are British or not.
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00:00These are cool pads. How many of these have you got?
00:02Because I'm terrible in interviews.
00:04I'm going to do this.
00:14Naked attraction.
00:15Excuse me?
00:16Yes, unfortunately that is a British TV show where people get to find their life partner by
00:23picking out things on their bodies whether they like it or not.
00:27If only it was not British.
00:30I've come across it and thought that is the funniest most bizarre TV show I've ever seen.
00:34Referring to dinner as tea.
00:38Yeah, that's totally British, yeah.
00:40When's tea ready? What time's tea?
00:42What is the whole deal with that? Yeah, I really couldn't tell you where that came from.
00:47We don't mean we're ready for a cup of tea.
00:50Is everyone drinking as much tea as they say we are?
00:52For the most part, yes.
00:54But I think the sort of the American way of coffee has definitely
00:59found its way into our culture for sure.
01:02Damn Americans with their coffee.
01:04English breakfast tea or your royal blend if you go to Faulkner Masons or your Claridge's.
01:13Tea and scones.
01:16Cheeky Nando's.
01:17Oh, Cheeky Nando's, yeah.
01:19Peri-peri chicken.
01:20Peronaise sauce.
01:21Oh, is it British?
01:23Well, we have it there, but I don't think it's British in a sense of it's...
01:26That's probably more Portuguese, I think.
01:28It's not British, but we have it, Nando's, yeah.
01:31I would go probably the peri-peri chicken.
01:34Medium thighs are good with the Peronais sauce and the peri-peri chips.
01:40An English muffin, I think it's probably more American than it is British.
01:44Or you call it a biscuit sometimes, don't you?
01:46We have a biscuit, but that's your cookie.
01:48And we have scones, but we don't have muffins.
01:53Oh, yeah, that's fundamentally British.
01:55How we got through the war.
01:59Yeah, I mean, that's definitely British.
02:02Pimms, you know, cricket match, it's Wimbledon, it's tennis time, it's summer.
02:07Because the difference is that we've endured seasons and torrential rain and cold weather.
02:13So when we have a summer, like, it's epic.
02:16Everyone's outdoors, the pubs are full, the gardens, the, you know, the parks.
02:22Yeah, we have a summer.
02:23And we have amazing beaches as well.
02:25Cornwall, you can go surfing, Brighton Beach.
02:28The occasional drizzle, like, sure.
02:34Yeah, that's not really a British thing.
02:38Tipping or adding a gratuity is not really in our culture,
02:43as it is in the American culture of like, you know,
02:46tipping for the valet or getting your coat or at the end of a meal, things like that.
02:51The rule of thumb, I suppose, if you are going to add a tip and things is you do 10%,
02:56which in America, it's usually 20% as like a, as an average of how you'd like to tip.
03:05I actually do tip in England as well.
03:08Oh, a Yorkshire pud.
03:09Yeah, it's for our Sunday roast.
03:12Just soak up the gravy and kind of the yummy bit.
03:14It's like the one that like all the kids want, you know, you want,
03:17yeah, you want the Yorkshire puds.
03:19Probably second to the roast potato.
03:21If you have roast beef, you don't have roast chicken,
03:23and then you'd have like carrots, maybe greens like cabbage, things like that.
03:28It's probably like Yorkshire pud, roast potato, and then gravy.
03:31Those are probably like the three top things.
03:33You have to make the batter the night before,
03:35because it needs to kind of set and sit in the fridge.
03:37Because it's usually the last thing you think about,
03:39you've got your roast rib of beef, you're doing that.
03:42Got your timings done really well.
03:44You might be doing a roast chicken at the same time.
03:46And the roast potatoes are everything.
03:48You spend more time on the roast potatoes.
03:49You've got boiled potatoes.
03:50Just that little bit, just so when you smash them up,
03:53they get really nice and fluffy.
03:54And then you've got your pan ready with either your beef fat
03:57or your dark fat goose fat.
03:59Chuck them in there and they just crisp up really beautifully.
04:01And then they just cook for about an hour and a half.
04:03That's the trick.
04:04But then by that point, you're like,
04:05oh man, I've forgotten about the Yorkshire puds.
04:08So then you like try and whisk up a quick batter,
04:10but that can go kind of horribly wrong.
04:12You should have done it really the night before,
04:14set it in the fridge,
04:15so kind of like that flour's had time to set and expand a bit.
04:19And then that's the trick.
04:20You get those like bacon dishes.
04:22Each one of those should have like duck fat in it and get so hot.
04:26You pour in about a quarter of that for each one
04:29and it just blows up for about 45 minutes in the hottest oven.
04:33And they either grow or they don't.
04:35And if they don't, it's a big fail.
04:36And everyone gets really upset with you
04:39because they're like, oh, did the Yorkshire puds come out?
04:41Oh yeah, they came out like pancakes.
04:42And I was like, oh, it's fine.
04:45It's fine.
04:46Using the word knackered.
04:47Knackered, yeah.
04:49I'm doing okay.
04:50I'm not too knackered.
04:51I'm pretty knackered.
04:52You're a little bit exhausted.
04:53You're a bit tired.
04:54You're knackered.
04:54You're shattered.
04:55You're knackered.
04:57I'm done.
04:58Prawn cocktail crisps.
05:00Yeah.
05:01Yeah, 100%.
05:03Yeah.
05:03They're the sort of thing that when you're a kid,
05:05they're like the best.
05:06And then when you're an adult, you're like,
05:08why did I ever eat those?
05:09Because they're nothing like a prawn cocktail.
05:11I think it's the pink packaging.
05:13It's interesting, isn't it?
05:13It's all preservatives that make up a flavor that is pretend.
05:16So it's like, it's just interesting.
05:19Cadbury dairy milk chocolate.
05:21Yum.
05:22Cadbury's chocolate.
05:23That's definitely British.
05:25I think actually the chocolate factory
05:27was probably out in like Bristol and Somerset.
05:30And I think it's the one that Roald Dahl
05:32based Charlie and the Chocolate Factory on.
05:34Like, can't be doing Hershey's chocolate.
05:36That's just...
05:39To be fair, when I was a kid,
05:40I never really had a sweet tooth for chocolate.
05:42I did like the fruit gummies and the wine gums
05:44and that sort of stuff as a kid.
05:46After doing Craven and being on such a sort of regimen
05:50of like eating good quality food
05:51and like it just didn't have any cravings
05:54for junk food, really.
05:56Like candy, crisps, chips, as you would say.
05:59Good quality chocolates is amazing and yum.
06:02But yeah, growing up as a kiddo,
06:04Curly Whirlies, Minstrels, Rolos,
06:07Lime Bar, Mars Bar, Snickers,
06:10all that was like, yeah.
06:12Yeah, he's Irish.
06:13So he's not British.
06:14Well, he is British, actually, yeah.
06:17I met Jamie on set of 50 Shades of Grey.
06:19My wife directed that movie.
06:21Lovely, lovely guy.
06:22Be far better at this than me, that's for sure.
06:29Yes.
06:30Well, it's, you know, I mean, it's British,
06:34but you know, well, the broccolis aren't, yeah.
06:37It's an American...
06:38Well, yeah, I was just going to say that.
06:39I'm going to do this.
06:42Bounce it back to you for something else.
06:45Nosferatu.
06:46Wissberg.
06:47Definitely not British.
06:54I'm ready.
06:55Robert Eggers is extraordinary.
06:57He's a fantastic director.
06:58And I think someone who has such an eye for detail,
07:01but is meticulous and likes things with precision.
07:05We do multiple, multiple takes.
07:07In order to strive for perfection,
07:09I mean, the guy's a master.
07:10And his vision for that movie was next to none.
07:14It's an extraordinary film.
07:17Absolutely not.
07:19No way.
07:20A to-go cup.
07:22Well, I don't know anybody who's not going to finish
07:24their pint at the pub and take it to go.
07:27You finish your pint right there and then,
07:29and you have to say, thank you very much,
07:30and you leave it there.
07:31No one's taking to-go cups.
07:34But I have seen many people walk home
07:36with a pint in their hand.
07:37The glass.
07:38I mean, you're not supposed to, but everyone has.
07:41Everyone's got in their kitchen, like,
07:42how did that pint glass get there?
07:44Like, oh yeah, I meant to take it back.
07:46I guess people used to take beer mats.
07:49They used to collect beer mats.
07:50What is a beer mat?
07:51You know what a beer mat is.
07:52It's like a little coaster, but it might be of that beer.
07:54It might be like a Guinness or a London Pride
07:57or what have you.
07:58And some of them are just like amazing collectible items
08:02that have been going back for years.
08:03I guess all the ones in like the 70s
08:05are probably pretty cool, classic stuff.
08:09Cheerio.
08:10Cheerio.
08:13Yeah.
08:13Why, I don't know.
08:15Cheers is thanks, but cheerio I think means goodbye, really.
08:18Or cheerio.
08:19I guess, yeah, you're leaving.
08:21There's also a cereal brand called Cheerios,
08:23but I don't think it has any correlation.
08:25We tap dance everywhere.
08:27We all wear top hats and we say cheerio.