How to make a roast dinner #3 | Roast Pork

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  1. So glad you guys are enjoying this playlist, really cool to see pictures from you guys! The full recipe is here
    or for a Barrathon here's the roast dinner playlist

  2. Ooh, I'm gonna try that the next time I'm home with my family. Also, question, is there a difference between dauphin potatoes and scalloped potatoes? I've only ever had the scalloped potatoes once…

  3. Regarding your idea for a Stock Cube episode:

    If you want to play around with historical recipes, look up Portable Soup. These came well before bullion cubes. It is essentially a condensed bone broth that is reduced down to a jelly-like state, then dried until it takes on a leathery texture. They can keep for a while, but it's a good idea to keep them refrigerated. All that is needed afterwards is to add it to hot water whenever you want to use it.

    The Townsends have a reenactment channel on historical recipes dating around the 18th century, as well as a few from the 17th and 19th centuries. Great stuff.

  4. Your doing roasts at the moment. Mexican food playlist next? That would be the best playlist ever! Also, loving the vids bud keep up the good work

  5. Substitute the stock for Kraft singles with those taters and you'll have the American version. "Pasteurized prepared cheese product" makes everything delicious!

  6. Quick question from a fellow left handed amateur chef/baker..
    Do you use any left handed tools in the kitchen Barry ? Tin opener,scissors etc

  7. An obscene number of uses of the word naughty throughout this, but will have a crack at the tatties and cabbage at some point

  8. In New Zealand we call them scallop potatoes! That roast looks sooo good, but a chicken or lamb roast is definitely my favorite

    that crackling looks insane, mine never turns out right, no matter what i do [salting/not salting the cuts, drying the meat, not drying, taking it out letting the meat rest and shoving it back in] where am i going wrong??? I'm told I'm a great cook so i do not know what happens although i must say i hate my oven and it is very temperamental, its a fan oven but i have had so much trouble with it. anything you can recommend?

  10. Pre French Revolution, the Dauphin is the title given to the king's eldest son… and heir to the throne.

    So think Prince Charles…

    Dauphinoise potatoes are named for the French region where they originated.

  11. Your reaction to biting a raw potato makes me laugh. My father used to eat raw potatoes when my mother was cutting them up to mash.

  12. I just want to say that you look straight up like Martin Freeman… i think they could have used a much more handsome photo for cookbook #2… cant wait to order both of them tho

  13. another trick I use for crackling after scoring the pork, pour boiling water over it (it'll open up the scores) dry it off and salt it heavily

  14. 🎵🎶🎵 purple veg purple veg 🎵🎶🎵🤣😂🤣😂.
    I’m cooking pork in a min I will definitely be trying your recipe 🥰🥰😁😁😁

  15. I never had red cabbage again since I had a red onion marmalade in Newcastle upon tyne, as side dish to some wild boar sausages. That was better than every german Bratwurst I ever had before.
    The onion marmalade was the best fitting sauce/vegetable/side dish ever happened to a sausage.
    I guess Gordies are the better german chefs… has anyone here the recipe for the onion marmalade?

  16. I think it's really funny how Americans do British accents when they're trying to be "proper" but Barry reverts to a butch American accent when he's acting reckless

  17. Barry can you recreate THE BEST VEGAN FRIED CHICKEN RECIPE (gluten-free!) by Mary's Test Kitchen? I really want to see your reaction. Please and thank you … cheers!

  18. If I may Barry, you could have started the layering of the potatoes in the dish.. on top of the baking sheet. That way you don't need to worry about lifting it onto the tray. I will be making this potatoes at some point though.. they look and sound incredible.

  19. My grandfather used to go hunting elk and he would come visit us and give us some of the meat. Mom would then make an elk roast with boiled potatoes, gravy, Apple sauce and a carrot salad consisting of carrots, raisins and bits of oranges. 10/10 would recommend trying.

  20. Sigh When you asked Alexa to make the dolphin noise I couldn't catch mine in time and she obey'd you like I had asked for it myself… Let's just say the cat was confused to say the least hahaha. You got me good @Barry Lewis !

  21. You should try slow cooked pork belly with salt, pepper and drumroll ….Dijon mustard… it is really a fantastic experience, I’m salivating just thinking about it.

  22. i'm 20 at university and your channel literally makes me get into my kitchen and finally attempt all the cooking my mum is usually the expert on, finally with your help i can get a taste of home!

  23. Dauphin historically is the title of the French crown prince as I recall, with crown prince's wife being titled as Dauphine. Though in the case of the potatoes it seems likely it's a reference to the historical French province Dauphine.

  24. Thanks Barry I've just cooked the dolfin potatoes… my kids said yummy and I need to do more of your recipes :-):-)

  25. Hi Barry – when I make apple sauce, I use 'eating apples' (rather than Bramleys) the texture is different and you don't have to add sugar. Just before serving though – stir in a spoon of wholegrain mustard and the whole experience get's a lift. G

  26. Dauphin was the heir to the the french throne…before they did away with their monarchy :)…..maybe one like his potatoes this way??

  27. Just watched the lamb beef and then this vid and I have never been so hungry in my life! simple is best can't wait for Sunday dinner this week 😋

  28. Husband and I were at the grocery, in the produce section. He picked up a red cabbage and grinned at me and we sang "Purple Veg, Puuu-rrrple Veg" the worker nearby nearly fell over laughing and said "Barry right?" And the 3 of us laughed for about min straight! with Love from Florida, USA

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