My parents let me become vegetarian at the age of 4. I think it was easier for the because my grandpa was a vegetarian & 2 of my dads siblings are vegetarian, so my parents were already used to making vegetarian dishes & using substitutions.
Same! At the age of 16 I decided I was going to do whether they supported it or not. Started making my own food since my mom refused to cook vegetarian. 11 years later and I'm now vegan and my parents eat a more flexitarian diet!
She is extremely intelligent. Apart from her resemblance to her mother I can see Barry’s mother in her face and also the theatrical talent also from his side of the family.
You hit the nail on the head. In the 60's they had to make food fun. There was a huge grocery shopping shift and more people were buying the start of 'convenience foods' where things came out of cans, bottles or boxes, just add water and it was done. A lot less cooking from scratch. Excellent job on the Igloo. The onion granules may have soaked up a lot of the meatloaf liquids as it naturally rehydrated.
Barry, you should have added a side dish of either cauliflower cheese or creamed greens ( spinach perhaps), to represent a British garden location for your igloo.
If you're looking for a vegetarian recipe to try - it can also be a part of the Taste the World playlist - I'd recommend trying out Egyptian Koshari. I taught myself how to cook it because my brother lived in Egypt for a few years and talked about it a lot, and it's become a comfort food for me.
Didn't know what that was, but looking it up, it looks & sounds tasty. Falafel seems like another fairly easy one that's also delicious. The girls could help with a lot of it, too, I think.
I am new to your channel and have had such fun doing a Barathon! Your content is great and so positive and wholesome with a positive comments section. So rare to see now, what treat! Thanks for everything you do!
Love that Phoebe is now Veggie! Will we see more veggie recipes as a result? She’s growing up so much and becoming a lovely young woman with her own views and opinions. Been so nice seeing your beautiful family grow up over these years!
Nearly all of our instant mashed potatoes here in the States tell you to add both water and milk, and usually butter too. Your sheer excitement and joy at finding this as a novel idea was amazing to watch 😂❤️
We learnt a song in school about the conversion of lb to kg and its "2.2 pounds of jam, weight about a kilo-gram" hope this sticks with you for the 15+ years that it has with me!
@@claritey Every 80's movie/ tv show: "we seized 10 kilos of drugs!" Then turns to random person - "A kilo is 2.2 pounds!" Random person - "That's a lot!"
I was a kid of the 60s lol we used the same but also we used a couple table spoons of mayo and ketchup in the meat to keep it moist then put the mashed potatoes on at the end and browned it with the cheese. Sadly I never got to play with ours lol it was in just a baking pan.
For molds that you think will stick, line the insides with clear film. Saves on dish clean-up and also gives you some handy tabs to help ease out the mold. Cheers for the episode and have a champion day.
insert random meat loaf song lyrics here...... no I won't do that ;) If you do fancy giving this a go check out the recipe write-up here barrylewis.net/recipe/1960s-igloo-meatloaf/ I think if it was dunked in gravy it would be super good! Randomly it tasted way better the next day! If you've seen some retro recipes you'd like me to try, get in touch on your favourite social media platform, here or via the website :)
Berry, I can't remember how long I've been here watching your videos. But I find myself going back and rewatching videos while I eat. I can not wait to start making your recipes in my own home with my partner
That looks quite fun, thanks! And, as a kid during the 60s, I suspect my mother would have scoffed at the idea of making this to "entice" her children to eat it. She was a good cook but us kids had basically one choice to make at meal times: eat or not. I am tempted to make this for myself but I would likely change the recipe slightly. For a start, I'd want to use fresh minced onions. And rather more pepper. It did look a bit dry. So to counter that I think and egg in the mix before baking would help. As well as cooking it to temperature rather than to time. I suppose you could make a few black olive penguins to place around it even though that would be geographically incorrect... Still, thanks as ever for sharing your adventures with us!
Got the veggie prep kit recently and its absolutely stonking, its worth the money just for the ease of chopping onions with no tears, thank you so much Barry ☺
New Subscriber here and I just wanted to say....I love your videos and your wonderful family. Thanks for the awesome content and the hilarious laughs they provide. Can't wait for your new kitchen!🙂
Hi guys, I lived through the 60s, ages 8-18, in the US. I never saw one of these igloos. I started cooking myself age 13, but I was using the Joy of Cooking (Irma rombauer) and Julia Child on TV (french cooking). My mom wasn't an adventurous cook. We had the same rotation of dishes. Which is probably why I rebelled hahaha. a meatloaf with no eggs is inevitably going to be dry. Thanks for this stroll down someone else's memory lane. Jim Oaxaca Mexico (retired)
My grandma makes carrot jelly for Christmas every year and it’s basically grated carrots, pineapple jelly, and pineapple chunks. She was born in the ‘40’s so it definitely reminded me of the jelly salad you pointed out haha
I still make my meatloaf with evap milk, that's how my Grandma taught me. She used tomato sauce instead of ketchup on and in hers but I use pasta sauce. Definitely add eggs.
I love seeing retro recipes, the good and bad ones. One dish frequently used (that's an retro dish) is just 4 ingredient "cranberry fluff" , its requested slot and I could eat it anytime (recipe below) . . . . Canned shredded pineapple Whipped cream or cool whip Canned jellied cranberry sauce Mini marshmallows Mix all together and chill
is it me or your older daughter is growing a bit? Getting to meet your family over the years is a great part of your channel. Kudos to her for being vegeterian, meat is great, but i also like a healty lifestyle.
Vintage recipes are fun. I found an older Betty Crocker cookbook and been trying some recipes. This was a good video. Just thinking if 90 min was too long in the oven might contribute to the dryness. Thank you Barry.
Looks fab perhaps grating an onion would have been better than the dried onion granules...it sounds like it might have been an over seas recipe as the measurements were in cups...and the *minced garlic* is what they call grated onion? Brilliant job I'd deffo put some Lego figure outside the igloo would look fab on the table ...keep up the good work. And you cute assistant did a marvelous job. Your girls do you and your wife proud !!
you could up date this by making it the Skywalker homestead on Tatooine from Star Wars. make the igloo but don't put the blockwork markings into the mash. then instead on putting the cheese on the top, melt cheese into a pan big enough to use as a base to put the igloo on when cooled. sorry Barry, I know you haven't a clue about what I have just described. but I am sure Stuart will confirm it's in the movie.
Hello from the past.... that made me smile. Do you think if you made all the bricks before cooking it it would be easier? I think you might need gravy on the side. You sure did an AWESOME job.
I would think that the small ball of meat would be dry. It was in the oven for 90 minutes just like the larger ball. But i like the look of the igloo. Good job Barry. I alway like seeing the family.
I loved today's recipe, you are my inspiration .❤️ I am making simple recipes every day, no one was putting faith in me ... And God rewarded me with my effort. I am very happy with my growth! God Bless everyone 🙏
To be fair that looks like a pretty good way to make mashed potatoes if nothing else. Got a big box of that stuff. I might actually try that part of the recipe. Phoebe might eat the mashed potatoes it if you made it with cream of coconut so that you're not using real milk. Coconut oil blended with a tablespoon of olive oil would make a decent butter substitute. Throw some nice herbs in it and it would be good. Cheese on the side for the rest of the family. Also check into nutritional yeast for her to use as a cheese substitute.
14:50 I wonder if meatloaf has a tendency to be dry. never made it myself, but when I've had it in restaurants, it has always come with gravy or sauce. personal fave is something called "Spanish Sauce"
Barry, hey I was a kid in the 60s and 70s, I'm not gonna give up my age completely. I remember that recipe and I remember it sucked, and because of the Igloo meatloaf, I hate meatloaf and anything else that forms a brick of ground beef or chicken mince, I'll eat hamburgers and cheeseburgers most usually or better than that smash burgers. And that would be a recipe or food I'd like to see you do, is smash burgers with cheese and fries or grated potato wedges w/ salt and pepper. They're as you would call it stonkin burgers with little brown edges and potato wedges with salt and pepper are the bomb 💣 if you ask me . Don't put the pepper in beforehand or they'll burn but fresh grated pepper and Sea or Kosher salt Dang it !!! So good, give it a shot I think you'll love it.
Given how dry the meat was, I guess maybe bind it with eggs next time? Either that, or add some lard to the mix. Also, Chloe aggressively asserting that we need ketchup is a hell of a mood. Reminds me of the old "you can't eat without it" ads that Heinz used to do.
Even when I won't make the recipe I always watch cause your videos are always fun :) and max bonus when your family participate, they're an absolute treasure and joy! (I'm not having a good day - this here really lifted my spirits). :)
To be fair Barry. Back in the 60's they didn't use dry ground beef. Not no 95% lean. I think that would make a difference, maybe. I love looking at my mom's old cook books. The food looked so fun and colorful.
I wonder how molding the dome of the igloo over an onion and cooking for less time would work moisture-wise? Not a chef by any means, but that idea popped into my head. 🤷♀️
Looks real good. Reminds me of 1970's school dinners where they got minced beef and a bit of chopped onion. Spread it out on a baking tray, baked it and served it like cake, by the slice. Unlike your efforts this was tasteless and watery, no salt, no gravy, no stock, no chopped veg and the mash potato was lumpy and watery. That needed ketchup as well.
I was a kid in the late 60s and we used to have "vappy milk" all the time. I actually preferred it on tinned fruit rather than cream. When I was a student I used to use it in coffee because of the richer taste and i lasted a lot longer in the fridge.
Loved this, would defo be ace with a cheese middle, and a provencale style sauce, might need meat igloo 2.0, it reminded me of the meat baby picture I've seen knocking around the Internet
Hi Barry and crew, was gonna drop a suggestion here. If you're curious to try some American Southern food from recipes going back to the Depression Era, get the book "Best Cook in the World - Meals From My Momma's Southern Table" by Rick Bragg. Meals had to be made cheaply back then but the ingredients they used to impart flavor were phenomenal. (Yes, there is an opossum recipe in there but you can skip that!)
Great vid as always :D I've not gone all the way down your comments (and I'm not a patreon (sorry) so idk if anyone commented there) - 2 Ibs is around 900g, not 1.5kg which is what probably led to the potato being thin and it being super dry - And I agree, everything is better with ketchup
Historic recipe options: - There's a retro potato chocolate cake doing the rounds on tiktok - The Fraunces Tavern Carrot Tea Cake was supposedly eaten by Washington. - Not sure if anyone's translated a recipe from Dutch for it, but poffert is pretty retro, and it feels similar to an English-style steamed pudding. - English Heritage has a banging Victorian era cookbook they brought out with modern instructions. They also have typed out the original manuscript they got all the recipes from, which includes instructions on how to roast a swan or candy some lettuce. - Dr. Oetker used to make school cookbooks and they have exact reprints of it available... in German. Recipes are sound. The version I have, for the late 40s, early 50s, tells me not to dream of owning a refrigerator any time soon. - Archive dot org has a collection of 11,396 freely available, digitized cookbooks, starting from the sixteenth century. Just type 'details/cbk' after the URL.
Barry! I think you should create a remake list of all the recipes that you think could have been successful with a few personal adjustments. you said you wanted to add herbs to the meatloaf, and I wonder if the meatloaf would have tasted better with them. I'm sure there are other recipes that you wanted to tweak as you were following them and I'd love to see how you'd change them.
FLYGANDE JAKOB.... Flying Jakob ... a classic Swedish dish from the 70ies that still lives... I have sent a recipe for you with a link to the original story in the magazine "Allt Om MAT" (All About FOOD). It's grilled chicken, italian sallad spicemix, cream, chili sauce, bacon and peanuts in a marvelous blend. I reccon there are as many variations or little tweaks that there are familys in Sweden, but I've sent the recipe that was posted in the magazine in 1976.
I really hope YOUR apparel merch is of better quality than what was used in the past. I love you to bits, and I love the Seal shirt, but the tee it was printed on was HORRENDOUS! I kept it though, because I wanted to keep Phoebe funded :)
Is it a recepie from the USA? That would explain the orange cheddar. I was very confused about the white cheddar in UK supermarkets, when I first came here.....
One thing I've been wondering about when watching your videos is where did you get that baking pan you use? I've never seen a pan that outright replaces one of your oven shelves when in use, and it looks easier to deal with than trying to center a pan on the shelf itself. Edit: I just realized that you might just be using a normal pan that you measured to fit the way it does. Is that just what you did and I've just never noticed?
I've had such an awful day today. Seeing you've uploaded is the first thing to make me smile today. Thank you Barry 🙌🙌🙌
it makes me happy you guys are supporting Phoebe trying out Vegetarianism. i wanted to at an early age but didn't have my family's support with it.
her saying she's vegetarian just melted my heart q_q I remember having to eat meat as a child even after I said I don't like it. I'm happy for her :)
Hey, at least she's got a family that cooks, so I'm sure Barry will find some fun meals for her that the whole family would probably enjoy
My parents let me become vegetarian at the age of 4. I think it was easier for the because my grandpa was a vegetarian & 2 of my dads siblings are vegetarian, so my parents were already used to making vegetarian dishes & using substitutions.
Now they're more accepting of it, and I have multiple extended family members who are vegetarian!
Same! At the age of 16 I decided I was going to do whether they supported it or not. Started making my own food since my mom refused to cook vegetarian. 11 years later and I'm now vegan and my parents eat a more flexitarian diet!
Chloe is such a vivacious little bundle of joy!
I love Chloe's little criticism at the end, she is so well spoken and eloquent for a 9 year old.
Proper little posh accent as well haha.
Normally I don't like kids, but she is amazing!
She is extremely intelligent. Apart from her resemblance to her mother I can see Barry’s mother in her face and also the theatrical talent also from his side of the family.
You hit the nail on the head. In the 60's they had to make food fun. There was a huge grocery shopping shift and more people were buying the start of 'convenience foods' where things came out of cans, bottles or boxes, just add water and it was done. A lot less cooking from scratch.
Excellent job on the Igloo. The onion granules may have soaked up a lot of the meatloaf liquids as it naturally rehydrated.
Please do more “vintage” recipes! 🥰
Another tip, to hold the moisture, add 1 egg for every pound of meat. And add 2tbsp of ketchup for flavor. 🙂
I like to add a few spashes Worcestershire sauce you keep the meatloaf moist and to add some flavor, its very nice
@@therewasoldcringe no
Barry, you should have added a side dish of either cauliflower cheese or creamed greens ( spinach perhaps), to represent a British garden location for your igloo.
Awesome. The mashed potato sculpting part gave me flashbacks to close encounters of the third kind, a husband and father gone bonkers lol.
I thought the same thing LOL
This means something. This is important.
I feel an urge to go to Wyoming.
16:30 made me laugh about ketchup and chloe's demand for it
If you're looking for a vegetarian recipe to try - it can also be a part of the Taste the World playlist - I'd recommend trying out Egyptian Koshari. I taught myself how to cook it because my brother lived in Egypt for a few years and talked about it a lot, and it's become a comfort food for me.
Didn't know what that was, but looking it up, it looks & sounds tasty. Falafel seems like another fairly easy one that's also delicious. The girls could help with a lot of it, too, I think.
Thanks for sharing. need to try it now 😃
I am new to your channel and have had such fun doing a Barathon! Your content is great and so positive and wholesome with a positive comments section. So rare to see now, what treat! Thanks for everything you do!
Thanks a bunch :)
Barry is awesome! If you’re in the U.K., he’s also opening a pizzeria in South west England soon!
@@alexdavis5766 this is amazing news!
Love that Phoebe is now Veggie! Will we see more veggie recipes as a result? She’s growing up so much and becoming a lovely young woman with her own views and opinions. Been so nice seeing your beautiful family grow up over these years!
Nearly all of our instant mashed potatoes here in the States tell you to add both water and milk, and usually butter too. Your sheer excitement and joy at finding this as a novel idea was amazing to watch 😂❤️
We learnt a song in school about the conversion of lb to kg and its "2.2 pounds of jam, weight about a kilo-gram" hope this sticks with you for the 15+ years that it has with me!
Weirdly I learned the conversion because of the DARE program.
It clearly worked but only if you remember '2.2' lol.
@@claritey Every 80's movie/ tv show: "we seized 10 kilos of drugs!" Then turns to random person - "A kilo is 2.2 pounds!"
Random person - "That's a lot!"
i got told "2 and a quarter pounds of jam almost makes a kilogram"
@@abanjoplayer Technically true -- 2.25 pounds is 1.020583 kilograms, so on the other side of 'almost'.
I was a kid of the 60s lol we used the same but also we used a couple table spoons of mayo and ketchup in the meat to keep it moist then put the mashed potatoes on at the end and browned it with the cheese. Sadly I never got to play with ours lol it was in just a baking pan.
For molds that you think will stick, line the insides with clear film. Saves on dish clean-up and also gives you some handy tabs to help ease out the mold. Cheers for the episode and have a champion day.
insert random meat loaf song lyrics here...... no I won't do that ;) If you do fancy giving this a go check out the recipe write-up here barrylewis.net/recipe/1960s-igloo-meatloaf/ I think if it was dunked in gravy it would be super good! Randomly it tasted way better the next day! If you've seen some retro recipes you'd like me to try, get in touch on your favourite social media platform, here or via the website :)
Berry, I can't remember how long I've been here watching your videos. But I find myself going back and rewatching videos while I eat. I can not wait to start making your recipes in my own home with my partner
That looks quite fun, thanks!
And, as a kid during the 60s, I suspect my mother would have scoffed at the idea of making this to "entice" her children to eat it. She was a good cook but us kids had basically one choice to make at meal times: eat or not.
I am tempted to make this for myself but I would likely change the recipe slightly. For a start, I'd want to use fresh minced onions. And rather more pepper.
It did look a bit dry. So to counter that I think and egg in the mix before baking would help. As well as cooking it to temperature rather than to time.
I suppose you could make a few black olive penguins to place around it even though that would be geographically incorrect...
Still, thanks as ever for sharing your adventures with us!
I’ve made meatloaf cupcakes with mashed potato icing. It went really well!
Got the veggie prep kit recently and its absolutely stonking, its worth the money just for the ease of chopping onions with no tears, thank you so much Barry ☺
Can I just say, that pause was the most thrilling part out of all your videos.
New Subscriber here and I just wanted to say....I love your videos and your wonderful family. Thanks for the awesome content and the hilarious laughs they provide. Can't wait for your new kitchen!🙂
As someone who suffers from terrible anxiety, your videos are very calming.
Watching you sculpt mashed potatoes just has Close Encounters 🎦 vibes and I'm here for it 💯
Hi guys, I lived through the 60s, ages 8-18, in the US. I never saw one of these igloos. I started cooking myself age 13, but I was using the Joy of Cooking (Irma rombauer) and Julia Child on TV (french cooking). My mom wasn't an adventurous cook. We had the same rotation of dishes. Which is probably why I rebelled hahaha. a meatloaf with no eggs is inevitably going to be dry. Thanks for this stroll down someone else's memory lane. Jim Oaxaca Mexico (retired)
Enjoying these episodes of retro recipients 😂
I love chloe! She's such a little character! And phoebe's art is amazing!
My grandma makes carrot jelly for Christmas every year and it’s basically grated carrots, pineapple jelly, and pineapple chunks. She was born in the ‘40’s so it definitely reminded me of the jelly salad you pointed out haha
I still make my meatloaf with evap milk, that's how my Grandma taught me. She used tomato sauce instead of ketchup on and in hers but I use pasta sauce. Definitely add eggs.
Just had a terrible and upsetting therapy appointment and this video gives me life.
Thank you so much.
I hope you’re feeling a bit better now 💙
@@marvinthemonster7524 Oh. I'll be okay. Thank you.
I love seeing retro recipes, the good and bad ones. One dish frequently used (that's an retro dish) is just 4 ingredient "cranberry fluff" , its requested slot and I could eat it anytime (recipe below)
.
.
.
.
Canned shredded pineapple
Whipped cream or cool whip
Canned jellied cranberry sauce
Mini marshmallows
Mix all together and chill
is it me or your older daughter is growing a bit? Getting to meet your family over the years is a great part of your channel. Kudos to her for being vegeterian, meat is great, but i also like a healty lifestyle.
Finished product is incredible
Well done!!!!! 👍🍻 and hello to the ladies 👋😊
Oh my god I can't believe you just dumped an entire jar of onion granules in the beef! "It smells oniony" I would think so 🤣
Onion power has 35grams of sugar per 100ml/grams In it so very sweet
@@CricketEngland I'm not sure where you're buying your onion granules but the ones I have in my kitchen from Tesco are just 100% dehydrated onions
@@emilyborealis7549 onion powder and dried onion granules are different. Especially in different countries, maybe.
Sorry I mean onion granules not powder has that much sugar (and yes these are Tesco’s and all details taken off their web site)
@@emilyborealis7549 well their not onion granules their are dehydrated onions which is not what Barry used
Vintage recipes are fun. I found an older Betty Crocker cookbook and been trying some recipes.
This was a good video. Just thinking if 90 min was too long in the oven might contribute to the dryness. Thank you Barry.
It does look like it would be alright with gravy, as far as vintage recipes go, this is not the worst one!!
What a lovely family!
Looks fab perhaps grating an onion would have been better than the dried onion granules...it sounds like it might have been an over seas recipe as the measurements were in cups...and the *minced garlic* is what they call grated onion? Brilliant job I'd deffo put some Lego figure outside the igloo would look fab on the table ...keep up the good work. And you cute assistant did a marvelous job. Your girls do you and your wife proud !!
you could up date this by making it the Skywalker homestead on Tatooine from Star Wars. make the igloo but don't put the blockwork markings into the mash. then instead on putting the cheese on the top, melt cheese into a pan big enough to use as a base to put the igloo on when cooled.
sorry Barry, I know you haven't a clue about what I have just described. but I am sure Stuart will confirm it's in the movie.
Looks good thanks for sharing
Did Barry never use evaporated milk before? The happiness about it turning back into regular milk with added water was too funny 😅
It's so precious!
I grew up in Yukon, Canada we used canned, evaporated milk (or powdered) for everything and still have both in my cupboard.
I grew up in Newfoundland and we did the same.
Hello from the past.... that made me smile. Do you think if you made all the bricks before cooking it it would be easier? I think you might need gravy on the side. You sure did an AWESOME job.
I would think that the small ball of meat would be dry. It was in the oven for 90 minutes just like the larger ball. But i like the look of the igloo. Good job Barry. I alway like seeing the family.
After her ketchup comment, I think Chloe is a mini British version of Emily Duncan from Epicurious. 🤣🤣
"The parent making this"...? You mean the MOM making this, we're talking 60's Barry, remember?
can you do another q&a ? love your videos !!
I loved today's recipe, you are my inspiration .❤️ I am making simple recipes every day, no one was putting faith in me ... And God rewarded me with my effort. I am very happy with my growth! God Bless everyone 🙏
A bit of pork mince replacing part of the beef mince helps it to be less dry.
Gelatin salad yes please it's more to do with seeing yours and mrs b's face eating it though 🤣🤣🤣🤣🤣
Oh yes, a once in a lifetime experience. ONCE.
To be fair that looks like a pretty good way to make mashed potatoes if nothing else. Got a big box of that stuff. I might actually try that part of the recipe.
Phoebe might eat the mashed potatoes it if you made it with cream of coconut so that you're not using real milk. Coconut oil blended with a tablespoon of olive oil would make a decent butter substitute. Throw some nice herbs in it and it would be good.
Cheese on the side for the rest of the family. Also check into nutritional yeast for her to use as a cheese substitute.
14:50 I wonder if meatloaf has a tendency to be dry. never made it myself, but when I've had it in restaurants, it has always come with gravy or sauce. personal fave is something called "Spanish Sauce"
Love the quidditch jumper! Wrong house, but still awesome.
Barry, hey I was a kid in the 60s and 70s, I'm not gonna give up my age completely. I remember that recipe and I remember it sucked, and because of the Igloo meatloaf, I hate meatloaf and anything else that forms a brick of ground beef or chicken mince, I'll eat hamburgers and cheeseburgers most usually or better than that smash burgers. And that would be a recipe or food I'd like to see you do, is smash burgers with cheese and fries or grated potato wedges w/ salt and pepper. They're as you would call it stonkin burgers with little brown edges and potato wedges with salt and pepper are the bomb 💣 if you ask me . Don't put the pepper in beforehand or they'll burn but fresh grated pepper and Sea or Kosher salt Dang it !!! So good, give it a shot I think you'll love it.
Mexican Cuisine has something called moly which is a chocolate sauce that you use with either beef chicken or pork in tacos
I love Mrs B's reaction to gelatin salad.
Years ago my mum had a recipe for home made tia maria!!! You should give it a go
Given how dry the meat was, I guess maybe bind it with eggs next time? Either that, or add some lard to the mix.
Also, Chloe aggressively asserting that we need ketchup is a hell of a mood. Reminds me of the old "you can't eat without it" ads that Heinz used to do.
Just gotta say, Mrs. B's hair looks great!
Instant minced onion is actually just dehydrated onion bits you get from the spice section.
Yea, he just added onion powder...lol. All of that added to dry the meat out.
I’ve been waiting for another old recipe
You can dip it in gravy (or something else) to add to the taste, of the dryness.
Even when I won't make the recipe I always watch cause your videos are always fun :) and max bonus when your family participate, they're an absolute treasure and joy! (I'm not having a good day - this here really lifted my spirits). :)
My mom made this a couple of times in the late 60s. Yup it was a thing. Thank the stars no gelatin salad. Lol.
To be fair Barry. Back in the 60's they didn't use dry ground beef. Not no 95% lean. I think that would make a difference, maybe. I love looking at my mom's old cook books. The food looked so fun and colorful.
I wonder how molding the dome of the igloo over an onion and cooking for less time would work moisture-wise? Not a chef by any means, but that idea popped into my head. 🤷♀️
Looks real good.
Reminds me of 1970's school dinners where they got minced beef and a bit of chopped onion. Spread it out on a baking tray, baked it and served it like cake, by the slice. Unlike your efforts this was tasteless and watery, no salt, no gravy, no stock, no chopped veg and the mash potato was lumpy and watery.
That needed ketchup as well.
I was a kid in the late 60s and we used to have "vappy milk" all the time. I actually preferred it on tinned fruit rather than cream. When I was a student I used to use it in coffee because of the richer taste and i lasted a lot longer in the fridge.
Its strange seeing a Anchor Hocking measuring cup in the UK. I live in Lancaster, Ohio where the factory is located.
Loved this, would defo be ace with a cheese middle, and a provencale style sauce, might need meat igloo 2.0, it reminded me of the meat baby picture I've seen knocking around the Internet
I agree....YOU NEED KETCHUP!! 😋
Next merchandise idea...
I hope u can do the single hand oven gloves to, I have issues with my hand and there all I can use
Hi Barry and crew, was gonna drop a suggestion here. If you're curious to try some American Southern food from recipes going back to the Depression Era, get the book "Best Cook in the World - Meals From My Momma's Southern Table" by Rick Bragg. Meals had to be made cheaply back then but the ingredients they used to impart flavor were phenomenal. (Yes, there is an opossum recipe in there but you can skip that!)
Would have been a perfect opportunity to make those little olive penguin appetizers.
6:00 would it not be easier just to peel a turtle? 🐢
Medium rare igloo, I'm remembering that for when I next need to change a password! 😂
Do you not have a meat thermometer to check when the loaf is done?
Also, I'd have cooked the meat in the bowl so all those juices stay in.
I did have one but it broke!
Good for phoebe!!💖
I was a kid in the 60s. That would have been a real treat!
Add salsa when making meatloaf. It helps keep it moist
OMG Chloe! I love your hoodie! I mean... I'm a Hufflepuff, But Gryffindors are still cool too 🤩
Hello Ravenclaw here
Great vid as always :D I've not gone all the way down your comments (and I'm not a patreon (sorry) so idk if anyone commented there) - 2 Ibs is around 900g, not 1.5kg which is what probably led to the potato being thin and it being super dry - And I agree, everything is better with ketchup
Historic recipe options:
- There's a retro potato chocolate cake doing the rounds on tiktok
- The Fraunces Tavern Carrot Tea Cake was supposedly eaten by Washington.
- Not sure if anyone's translated a recipe from Dutch for it, but poffert is pretty retro, and it feels similar to an English-style steamed pudding.
- English Heritage has a banging Victorian era cookbook they brought out with modern instructions. They also have typed out the original manuscript they got all the recipes from, which includes instructions on how to roast a swan or candy some lettuce.
- Dr. Oetker used to make school cookbooks and they have exact reprints of it available... in German. Recipes are sound. The version I have, for the late 40s, early 50s, tells me not to dream of owning a refrigerator any time soon.
- Archive dot org has a collection of 11,396 freely available, digitized cookbooks, starting from the sixteenth century. Just type 'details/cbk' after the URL.
It probably would've been easier to form the block lines in the mash before baking it on, but eh, live and learn. XD
Barry! I think you should create a remake list of all the recipes that you think could have been successful with a few personal adjustments. you said you wanted to add herbs to the meatloaf, and I wonder if the meatloaf would have tasted better with them. I'm sure there are other recipes that you wanted to tweak as you were following them and I'd love to see how you'd change them.
FLYGANDE JAKOB.... Flying Jakob ... a classic Swedish dish from the 70ies that still lives...
I have sent a recipe for you with a link to the original story in the magazine "Allt Om MAT" (All About FOOD).
It's grilled chicken, italian sallad spicemix, cream, chili sauce, bacon and peanuts in a marvelous blend. I reccon there are as many variations or little tweaks that there are familys in Sweden, but I've sent the recipe that was posted in the magazine in 1976.
If it's dry, probably ust eat it with a sauce of some kind. Maybe that burger sauce from a few videos ago?
Hi Barry, was wondering where you got the merch from, who you ordered from?
I really hope YOUR apparel merch is of better quality than what was used in the past. I love you to bits, and I love the Seal shirt, but the tee it was printed on was HORRENDOUS! I kept it though, because I wanted to keep Phoebe funded :)
Could you not add the "bricks" before baking?
Oooooh i want one of those baseball ⚾ shirts ♥
Barry please have a go at a Chicken Parmo it's a takeaway staple in better still how about coming to Middlesbrough or Stockton to try one.
Is it a recepie from the USA? That would explain the orange cheddar. I was very confused about the white cheddar in UK supermarkets, when I first came here.....
Chloe is gonna make so many memes
Barry, do you know that American cup measurements are not the same as UK cups
One thing I've been wondering about when watching your videos is where did you get that baking pan you use? I've never seen a pan that outright replaces one of your oven shelves when in use, and it looks easier to deal with than trying to center a pan on the shelf itself. Edit: I just realized that you might just be using a normal pan that you measured to fit the way it does. Is that just what you did and I've just never noticed?
Barry Lewis is BBC radio Essex's weather man lol !!