We Made Lidl's Cheapest vs Harrods' Most Expensive Pasta Bake

Comments · 584

• MR

  @mrbarrylewis · 1 month ago · pinned

  Alright! If you had an unlimited budget and could only splurge on ONE luxury ingredient for a pasta bake, would it be the acorn-fed chorizo, the 72-month parmesan, or the queen butter beans?<br><br>Full recipe breakdown and ingredient costs:<br><a href="https://barrylewis.net/recipe/lidl-vs-harrods-pasta-bake-cheap-vs-steep/">https://barrylewis.net/recipe/lidl-vs-harrods-pasta-bake-cheap-vs-steep/</a><br><br>Binge the complete Cheap vs Steep playlist:<br><a href="https://www.youtube.com/playlist?list=PLfItiEY3o1mum1ngUXhQ5b3rmTZu_ZHXC">https://www.youtube.com/playlist?list=PLfItiEY3o1mum1ngUXhQ5b3rmTZu_ZHXC</a><br><br>Join The Club for ad-free early access, extended raw cuts, and livestreams:<br>Patreon: <a href="https://www.patreon.com/c/mrbarrylewis">https://www.patreon.com/c/mrbarrylewis</a><br>YouTube Memberships: <a href="https://www.youtube.com/channel/UCAzyupPG4vdo8jd9nJ13LAw/join">https://www.youtube.com/channel/UCAzyupPG4vdo8jd9nJ13LAw/join</a>

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• FE

  @Fenderbenne · 1 month ago

  In all fairness, passata is massively thinner compared to crushed tomatoes. That has nothing to do with price, its a different product.

  240

• HE

  @HemTheGoblin · 1 month ago

  Putting the chorizo on the kitchen roll felt like sacrilege, I&apos;m a vegetarian and even I was shocked to my core at the waste of flavour!

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• SN

  @SnilkrakT · 1 month ago

  Letting the chorizo oil soak into the kitchen towel is crazy, that&apos;s all the flavor. just leave it all in the pan and add the rest in.

  132

• KI

  @KiraRagged · 1 month ago

  the specks in the parm aren&apos;t imperfections. they&apos;re tyrosine crystals which are considered highly desirable and a sign of a well aged parm.

  106

• PR

  @PR_311 · 1 month ago

  That butcher probably called the security on Barry for that &quot;That bloke mentioned Lidl, get him outta here&quot;

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• AV

  @AVHitsquad · 1 month ago

  The crystals formed in cheese are perfectly safe, so don&apos;t worry! It&apos;s a natural sort of mineral salt that is formed in the aging process. Unfortunately, it does cause it to be less melty, but it produces a richer flavor.

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• JM

  @JMartinni · 1 month ago

  &quot;but I can&apos;t unsee the oil from earlier&quot; isn&apos;t that the whole point of chorizo though...?

  79

• TH

  @TheErador · 1 month ago

  Penne is the shape, regate refers to the ridges on the outside to catch more sauce

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• RI

  @Rinieanime · 1 month ago

  Cheap v. Steep is my favorite ongoing series you do.

  12

• BI

  @biffclifton · 1 month ago

  Only improvement I would make is getting the cubed chorizo, or cubing it yourself and leaving all the oil in the pan for heating the sauce.

  29

• TA

  @Tala_Masca · 1 month ago (edited)

  The olives in brine and the other in oil, that&apos;s a big taste difference. And to call water where the beans sat in calling &apos;stock&apos; is a stretch

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