I think I'm in the minority but I think all rib roasts are a waste of good steak, yes you can feed more people as a roast but you could have also had 3 excellent ribeye steaks.

When choosing between salted and unsalted it should be grass-fed either way.

need a shirt sponsorship, looks like you are wearing at least two sizes too small

Not seen clarified butter used before for puds, but definitely seems like it works!

Hi, I'm a Brit, since you asked what mistakes. I would have included Roast Potatoes. Not sure about clarified butter, I think I would have used Beef Dripping, but I'm not sure you can get that in the US, so OK, also it's an alternative, might be good. But my main objection is the lack (stingy) portion of Yorkshire Pudds, 6 with that amount of meat. With that size of Pudd, I think 3 per person would be, not generous, but adequate . 😁😁 Generally, Good job.

Cider definitely isn't "low alcohol" in the UK, we didn't old Rosie (6.8%) and black dragon (6.5%) in most Witherspoon's. And even our low percentage cider that is found everywhere like strongbow (5%) is much stronger than your favourite drinks like bud light (4.2%) and miller lite (4.2%)

Only use stainless pans, on my induction hobs - nothing about that for the pans you suggest though. Any thoughts on egg free Yorkshire pudding (and pancake batter), as I have an unpleasant reaction to eggs? I'll be using your method for my beef, with onions, and the gravy from a pan. WARNING! I have scalded my hand in the past with oven hot pan handles!!!

* Brits enter chat

A lot of work but worth it once in a while. If you're in London go to Simpson's on the Strand and eat (only) this.

I'm not excited to tell you, but because it came up: people make fun of me for my absence on social media. The last time I logged into Facebook, I got a "He's alive!" and similar messages and that drove me away from it even more (it's been 10 to 12 years since I've logged in). I've never gotten that dopamine connection to social media nor text/email messages. It always feels like a chore. However, I really appreciate hearing from someone in a phone call or seeing them in person, especially in this post COVID world where it feels difficult to get enough human contact. Although it's a poor substitute, the parasocial relationships on KZbin do at least provide a small benefit, especially when paired with learning something new. You do great in that regard teaching something new.

Yorkies - change parsley and sugar for some Dijon mustard (Or omit entirely) you'll thank me later

Outstanding recipe! thank you!

There are deep fryers that filter the oil and keep it in a reservoir. You're basically almost close to the real commercial thing at that point AND it's not expensive. Also just cover the oil fryer with the oil in it. No need to dump it FOR MONTHS. I keep frying different things all the time whenever I chose to do so especially when foods are ready to do so. Big time frying item would be maduro frito. Sweet plantains. Once they start getting black I chop 'em and straight into the fryer at low 250 F. Allows to caramelize in about 10 mins. Done. Serve that with rice beans and meats and you're in Cuba in less than an hour. Fries are easy to make. Your method is one I would not follow it seems harder that way. Finally, CHICKEN WINGS. And I mean who doesn't like chicken wings? Fry them bad boys at room temp for 13 mins. Toss in crystal hot sauce + butter and garlic powder and you're good. Dinner ready in less than 30 mins. Once you become good at the fryer, you just don't go back (FINAL NOTE: DO NOT FRY OSCAR MAYER HOT DOGS IN THERE the coloring leaks and the smell stains the oil)

english man here, id put your oil in the tray and then heat the tray. not sure it actually does anything, but it makes a sizzle when you pour the batter into hot oil which sounds cool

Oh my god look at this dog all cozied up between her mom and dad feeling totally secure and at peace.

not a brit but the main thing you did wrong is, ya didn't invite me to have a bite, this looks so good.

stupid question, but are there any good recipes that don't require onions or garlic. I have a family member who is allergic to them and it is always a nightmare when they come over for dinner.

Adam I’ve been watching you consistently for 5 years and want to thank you for not only transforming my skills in the kitchen but also my humour, intelligence, and general persona and being a part of making me the person I am today. Outside of immediate family, girlfriend, friends, and Cristiano Ronaldo, you are my favourite person in the world. And believe me that isn’t many people above ahaha

Yes! Roast dinner! The icon of Great British cuisine that nobody seems to talk about! Edit after watching video: Okay, as a roast dinner enjoyer (almost every week on a Sunday, usually chicken, sometimes beef, rarely lamb, never pork), this is not what I'm used to seeing but I wouldn't say it's wrong, just different. I was horrified when you started tearing the beef apart but was intrigued when you gave your reasoning for it and demonstrated the advantages. Dressing up the yorkies with herbs seems a little silly to me but you do you. I commend you for making your own yorkies though - most of us just use frozen ones. Mushrooms in the gravy is also a bit odd, but I'm biased as I'm not a fan of mushrooms in general. For a proper roast dinner you would need some extra vegetables, and not use asparagus. Potatoes (roast potatoes traditional but mashed is acceptable), carrots, parsnips (roasted like the potatoes), peas, swede/rutabaga, cabbage, cauliflower and broccoli are all good (but not all at once unless you're really going all-out). Whole roasted onions, I am not used to seeing - the onions usually go in the gravy. My grandparents would boil the vegetables to mushy death, but in my house we prefer to steam them to retain colour and nutrients. Oh, it's also traditional to have horseradish sauce with roast beef, though I'm personally not a fan of that specific combination. Horseradish mixed into mashed potatoes is great though.

Yesssssss

Looks good, one thing I'd say that I haven't seen yet but is also generally a personal opinion. I like to throw a mirepoix under the roast with some garlic and smash it up, blend it and sieve it to make the gravy from. Stock added as well, you can herbs, spices, lemon, alcohols as well. Whatever you like, sometimes I do more, sometimes less, either way is great.

Also, use a 50/50 mix of semolina and flour to stretch the pizza

9:55 brit here. you're right, we do

Wow, no complaints from me HANG ON WHAT THE HELL KIND OF CUTLERY HOLDING HERESY IS THAT??

You got a loicense to eat that?

Looks delicious! Shame you cut away all of that delicious fat tho

Butter should not be salted unless it's a preservation issue! Taste butter and you taste butter when you don't put salt in it and then you can differentiate different tastes from different creamers and then you can tell which butter is better if you slap salt into it good luck..... So what's the point of making a compensation and then screwing around like you said instead of buying unsalted and salted you just bought salted well I say just buy unsalted and let your silly wife compensate for her habit from her silly mother who taught her to eat this crap butter Americans eat... She can put rock salt she can put sea salt whatever she likes on top of it and then enjoy it with some nice preserves so the salt and the and the sweetness are going to go so nicely together yuck ‼️‼️🥳

the yorkshires i'm used to are much darker in the middle, i assume yours didn't brown much because of the moisture of the fat, i'm not sure what the ones I have do differently. overall though, good roast, just missing potatoes! but yeah, glycemic index and all that

Pig meats when consumed ruins one’s soul & spirit. A damaged soul & spirit leads to bad choices in life.

Muslims don't eat it because its considered dirty meat. Why would you eat something that eats literal sh*t off the floor?

I’d recommend just flour and water and let it autolyse for 15-20 mins to allow the flour to suck up as much moisture as possible. Then incorporate the salt yeast and sugar

That green stuff instead of mushrooms is rough, definitely need thin sliced Serrano too. Coating the beef in strong mustard before you wrap is a must. Great pastry tips. Thanks

As a Brit, honestly this looks great! I'd love to have that meal. Only comments would be a) It's probably better to get the fat nice and hot in the oven before pouring the Yorkshire pudding batter in, you'll get more of that lovely fried flavour that way, and b) No potatoes? It's a preference but honestly I think roast potatoes are the best bit of any meal like this.

Do people actually slice out the blubbery bits a lot?

omg making yorkies with ghee was my secret trick! or so I thought 😅

if you want mushroom flavor without the mushroom pieces, consider looking into hat nem, it's a vietnamese dried mushroom powder that they often use in place of MSG

Looks good Adam, as a chef who has worked in some decent restaurants, including Marco Pierre white ones. You definitely do not want to open up the oven whilst the yorkies are cooking, also we do not tend to use garlic powder and parsley with it. You can make yorkies in advance like in the restaurant and if you cook them properly, they won’t collapse like yours did.

3:31 sponsor skip

You gotta dial in this color grading- everything is washed out pale and sad looking. good recipe tho

Does gluttony only apply to food.. or does it also apply to people who take more than their fair share of other resources..

The blubbery fat is my favourite part

The worst offence of this, was not making enough Yorkshires. Always need more, multiple pans worth.

Um, Adam, you did share that meal with your family, right? … _RIGHT?!_

You mentioned you got the heat safe serving tray for your wedding. I’ve always wondered if people remember those gifts years later. Do you remember who gave that to you or was it given anonymously? (Obviously don’t tell us who lol.)

I gasped when you snapped that Spaghetti you heathen! 😂

cor those puddings would be a "serves just me" number of people

Edsel Little's photo: Haha yeah, people cut around those globs of fat and definitely don't consider them the best part of the slice. That has never happened. *salivates*

I'm never a fan of the beans but I respect the effort and I'm happy to see that people enjoy such dishes

BOLD of you sir, to release a video about making the English's most famous roast the week before we all eat America's most famous roast bird.....

"Somebody gave us this for our wedding, can't remember who" Adam's mom's roommate's cousin: "First of all how dare you." This comment is not at all brought to you by my wedding gift experience.