Hello, welcome to Fridge Cam. We are sorting food,
and today, this happens. I always left leg toilet seat. That's what I do. And I make sure the
seat's down first. He just looked at me and
said, you're perfect. Now, on Sunday,
we asked you guys, if you were to have
a foodie bucket list, what would be on yours? Today, we get to
explore one of Mike's. Yeah. From my house. Hello everyone. Something a little bit
different for you, today. We're in Barry's house, or the
rose gold princess Pinterest palace, as we've renamed it. You're going to look at this
in probably a couple of months' time and think, oh no. Got talking. I really, really wanted
to cook a pork knuckle. Because I had this amazing pork
knuckle when I went to Berlin a couple of years ago. It was massive. It was like, the
size of my head. Is that big enough? Yeah. Yeah? We found one. Got the last one
at the butcher's. So we're going to
cook it up now. And we're just going to
chill out, have a chat, and eat some great food. Essentially what we're doing
is, creating like a braising liquid. So I'm basically dicing some
garlic, and some onions, and some carrots and stuff. James is frying off the pork
knuckle to get some color. And then we're basically
going to create a liquid, chuck it in there,
and just leave it to braise for
about three hours. To sort of slow cook,
get all that juice, get all that flavor in. So what I've done is, I've
just scored the pork knuckle. Yeah And we're frying it off in lard. So like, all the porky flavor. Have you cooked
pork knuckle before? I have never cooked
pork knuckle. This is great. It's quite nice, actually. I have actually
been to Berlin, too. And I've had pork
knuckle, there. Yeah. And it was fantastic. It's like proper,
homely comfort food. Yeah. It's massive. And they basically-- I had it
with a whole load of chips. Just a stack full of chips. Did you? And a stein of beer that was
like, the size of my head. Weiss beer, which
we've got here, which is actually going
into the braising liquid. You had it with chips. I had it with mash. And I had a look online,
and everywhere there's a big mash like on
the side of the dish. I think I probably-- But I can imagine
it's good with chips. I think I probably
did that thing that I do on all my
holidays, which was, can I swap whatever carbohydrate
you're offering me for chips? I do that every time I go, I think that's fat. I just eat chips, nonstop. So I put beer in. Chips, beer. Pork knuckle. And pork knuckle. So this goes on for
two and a half hours. A then, at the end, we're
going to give it half an hour to kind of crisp up. I think in the oven. Leveled up mashed potato. If you don't know
what that is, then you should check out a
video which we're going to put in the description. Where we take mashed
potato, and level up. We got to chop
these up, peel them. We'll peel them, first,
then chop them up. Chuck them in the oven. Because you're going to roast
it to get all of that juice out. What? Hey mate. Do you not do that? Actually roasting
them first, isn't it? Yeah. Baking them. So it's like baked
potatoes, in the skin. And then, once they're
baked, they're super dry. And you can just
peel the skin off. Did you have a Diesel beer
when you were in Germany? I didn't. Because we were talking
about this earlier. We were. And you know what I did? What. I ordered beer and Coke. Did you really? Yeah. Oh, you hero. Show me a recipe. Sorry, this is a
German delicacy. It is weiss beer, which is
wheat beer, and Coca Cola. And it's really easy to make. It's a third of a glass of
Coca-Cola, and two-thirds beer. And so, from what I read, and
from the people I spoke to, the Germans drink it because
you get drunk and feel awake at the same time. OK, that is a cola
beer, or a diesel beer. Cheers, mate. Cheers. It's like a really
sweet Shandy, isn't it? It is, yeah. Yes, I see what
you're getting, there. You can taste the Coke, and then
it kind of gets quite bitter. And I think it's going
to go well with this. Yeah. Right. Potatoes. They're out, and
they have cooled. And I'm now going to peel them. Going to chuck it into this pan
with some milk and some butter, and we're going to
mix it all together. James has got the ricer out. I've never used one
of these, before. It's like Play-Doh
that you can eat, and that doesn't
taste really salty. You put in a lot of butter. That's a big knot, that. It is a lot. Our pork has now been braising
in our beer and spices and vegetables for about
two and a half hours. Reduce the liquid a little bit. But we're going to thicken
it with corn flour as well. I'm not careful enough. Is it going everywhere? Yeah, yeah. Is it still going everywhere? [SCREAMING] That went terribly wrong. Don't worry, no
rose gold was harmed in the spilling of that liquid. Our ham is going to go into
a tray with the vegetables, and a little bit of the liquid. And then we're going to
roast it off in the oven. [MUSIC PLAYING] Shall we? I am so excited. Oh, look at that. And you've just got
a little bit of gravy sitting in there, as well. That's it. Taste is lovely,
it's really juicy. It's salty, but the
spices, whatever maybe they may be, although you can't
probably pick them out individually, give just enough
of an interesting flavor not to make it just
takes a bit salty. Does that make sense? I mean, this has got Sunday
dinner written all over it, hasn't it? Do you know how much that cost? How much? Two pound fifty. You're kidding. What? I just remember having this
reaction, which is, wow. That is fantastic. It's the size of your head. That is beer. We had very separate but
fantastic Berlin pork experiences. That is absolutely superb. I'm going to get
grilled, now, aren't I? You are. I've got some questions for you. From these guys. Yeah. What has been the
most difficult shoot? Ever? Ever. Our old eye candy videos. We just wanted to create
the best-looking food, and sort of tell the journey of
a recipe from start to finish, and almost make a
music video using food. The difficulty,
however, was that, to get the food looking
that good, and those shots, we'd be spending three
hours on one of those. By no means a
negative experience, because I think it's ended
up being the best stuff we've ever made. Yeah, I like that stuff. If you had to move to another
country and live there, what food would
you miss the most? The butter that you buy. Yeah. The butter you buy, you
buy because it tastes like the butter that you like. And normally, it
has taken a lifetime to realize that that's
the one you like, and that's why you buy it. British sausages. Yes. Oh, both really good answers. Great flavors. You get pork and apple,
leek, stuff like that. You know, they put
all sorts of stuff. And I just don't
believe that you can find an equally good British
style sausage anywhere else in the world. What are your beauty routines? My beauty routines? Yeah. I just picked that one. That is just-- Yeah, I know. Right, so I'll tell you what. Because there's
something I've noticed. And I'm wondering
whether you do the same. Oh no, don't turn
this around on me. When you get out of
the shower, there's always the bit you try first. First thing I do,
grab the towel. And then, the left leg
goes up on the toilet seat. And then I start with the towel. The toilet seat? But you're wet. Yeah, it's a dry wipe. And then you go up this leg. And I'm going to stop there. I always left leg toilet seat. That's what I do. And I make sure the
seat's down first. The best thing
about this, now, is that you-- and I
think all of you guys, and you, next time you
get out of the shower, you're going to think of me. And you're going to think,
oh, do I always dry this leg? Is this what I
always start with? Must be. Probably. Hmm, Mike has a tasty knuckle. Since doing our bucket list, the
reaction has been overwhelming. And everybody has
something they want to put on their bucket list. So we're going to dive
a little bit deeper. I'll start talking about
it within our club letter. If you want to join in, then
just sign up down below. Yeah, and down below,
there's also a link to Mike's pork knuckle recipe. You can give that a go. And you're going to want
to stay tuned for Sunday. Whenever we meet you guys,
at things like VidCon, and we do panels, you
always ask us, what-- Oh no! Is the worst video
you've ever produced? Well, we love experimenting
with new ideas. They don't always go to plan. This one didn't. We're going to share
it with you, anyway. Why are we publishing this one? Well, to prove that
no one's perfect. Even us.
