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.