If you'd like to check out more Barry tries videos, including attempting Gordon Ramsay's Beef Wellington, head here ruclips.net/p/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5
Barry, you are one of the only RUclips personalities who has stayed true to yourself. You are so lovely and happy. Thank you so much for the years of joy you've brought.
For grating the chocolate, if you freeze it a bit first it stays solid a bit better. Also cut proof gloves (especially the chainmail ones) are great for when you have to grate stuff down to the very end.
Really enjoyed seeing Cam on camera - just makes it feel a tad bit more organic and friendly as opposed to having a mysterious stranger behind the camera
I love the camera angle changes and lighting changes you've made! Same great Barry-ness, with neat camera angles. Lighting is top notch too! Love your channel!!!
We have some sweet dishes that involve pasta and I feel like a lot of people miss the fact that you're not supposed to salt the water you cook pasta in when you're planning to make something sweet with it 😅 then pasta is just neutral!
Honestly pasta tastes pretty neutral when it's cooked in salted water to me. Is a generous pinch less than most people use when cooking pasta? I don't measure it when I actually cook pasta, but I'd estimate it to be between one and two teaspoons for a whole pot of pasta.
Yes, Barry's back! This felt much more like your older videos, which I'm grateful for. But with the added bonus of you having both your hands free all the time :)
You're settling into the new format nicely - you seem much more relaxed than the first one and the hand-held shots also mix it up well. Although the first one didn't grate (see what I did there) on me either. Stick with it!
I used to bake with my mom a lot growing up and was a very curious yet naive kid. I used to question what the vanilla extract tasted like, so my mom let me have a tiny taste. To say that i was devastated it didn't taste like ice cream would be the understatement of a century. Same thing happened with baking chocolate and also with Key Lime juice. I really thought the lime juice was going to taste like a lime slushie. I will not talk about trying buttermilk as you can probably imagine how that went. All of those experiments ended with me being disgusted and betrayed by the ingredient, yet still using it cause my parents would assure me it would turn out well. All this to say when Barry tried the vanilla extract I immediately went "NOOOO" from the deepest recesses of my soul lol
Barry, I just found you about 10 days ago and have watched all the kitchen gadget videos. I’m binging everything. I just watched the baked cheese pillow(puff pastry ashtray) and realized Amy died last year. What a sweetie she was. Thanks for all these awesome videos. Please keep them coming. I really like watching them.
Greetings from Croatia!!. Stonska torta is famous on the Pelješac peninsula, it is rarely made in the rest of Croatia. Try making a Skradinska torta or a Međimurska gibanica. Zagorski štrukli, which can be sweet or salty, are also excellent😋
"are you just slapping in vodka, with an extra vanilla pod" well, looks like we all know what the next vid needs to be Barry! "Does vodka make a cake better than vanilla"
If you don't salt the water, pasta isn't savory, it's neutral just like rice. I have a feeling a lot of people who made this cake had their leftover pasta salted 😅
Fun vanilla extract fact: because it's usually alcoholic, vanilla extract isn't always suitable for halal or other religious food restrictions. In that case, you have to use either vanillin sugar, or source vanilla extract made with food grade glycerin.
Making vanilla sugar would also be interesting. You basically scrape out the mark (for other cooking things) and just throw the rind into a glass of sugar and let it sit there.
I know you've been trying to find the sweet spot regarding the new way to film and edit. To me, the editing in this video is spot-on. There's not too much going on and it feels homey with the handheld camera mixed in. I feel like the low camera angles in it make this feel more old school as well but I hope it doesn't hurt your back! Thanks for the video
This reminds me of the Friends episode where Rachael tried to cook something but the pages of the cookbook stuck together so she had half of one recipe and half of another recipe in one. LOL
I think I remember one of the gadget videos where Barry reviewed a hand cranked rotary grater, but I can't find it from thumbnails. They are mostly sold as nut or cheese graters, but work well for chocolate.
It's called a freezer. Makes the chocolate nicely hard and you can grate it as if you make wood wool. Also works for cheese. And for mince meat stuff like burger patties. (Not for grinding, just to get them easier in the pan)
This was a great video Barry, I was a little bit disappointed to see the community not taking to the new video format because I couldn't disagree more. I watch your videos for the fun vibe and the energy you bring to the table paired with some good, fun food. Your old videos give that, your new videos give that. Keep doing things the way YOU want to do them and being creative because I for one think the new stuff is fresh and fun while not losing what makes your channel special. I'm sure there's a lot of other people watching who feel exactly the same.
I really liked this video! I think this was a great balance if your style with the new camera work you've been trying. Thank you for taking the time to read the comments and blend the two ways together!
Afterall, what is a pasta dough if not an "over" kneaded pie dough? And vice versa of course. I'm glad you liked it! I think it just comes down to "what are you used to, when it comes to texture/flavour combinations.
For sure.... and I think i've probably tried a few different things over the Years that I sort of could guess what this would taste like before eating it in some ways, I was worried it would be this overpowering zingy lemony acidic mess, but it was more non-sweet!
@@mrbarrylewis That is something I've experienced several times when eating stuff like this from eastern Europe; they use so much less sugar and stuff than we that their deserts are almost savoury to my tastes. And when I've baked more traditional western European cakes my friends from eastern Europe often can't even eat them cause they find them way to sweet. I guess it's modern evidence of the historical events the past century.
The post folks at my house just get used to it now, answered the door with clingfilm on my head the other day (next video) I should stick footage up from the ring cameras lol
A tip you could try for future versions ( can you barryize it?)put your chocolate in the freezer before grating or use a moulie grater so you don't have to handle it . Probably nice warm with ice-cream as it's a bit dry
Pro tip: When you ave putting a full container in an oven and there is significant risk of spillover, either put it onto a cookie sheet or put a cookie sheet on the bottom rack. That way you catch all the overflow and don't leave a mess in the oven.
Thank you for the recipe. Interestingly, this Croatian dessert seems to be a cross of Italian pasta-filled savoury pies and Central European sweet pasta dishes (such as Hungarian walnut pasta). No wonder it comes from Croatia, which is inbetween those two regions.
The editing and production on this one are a lot better than most of the recent ones. That dessert looks amazing to me and I would be very tempted to try it, even though I think I'm becoming allergic to nuts.
No probs, I appreciate the feedback, we are chipping away to get the balance right, but I personally felt this was the most Barry-ness since i've had help
I feel like the editing is a bit better than the last 2 videos but I still feel like you need to have a stationary camera of just you and the countertop and have “Cam” come in for the close-ups. I think that would make it feel like you old style but it would still enhance it with the new lights and camera angles. Just my honest opinion. Keep tweaking the edit and filming style and you’ll find the right mix eventually! Keep doing you Barry! 🙌🏻
I'm making two quarts of vanilla. In October it will be a year old and I'll start to use it. Everclear and each quart has vanilla beans from two different regions. I can't wait. Also, I know better than to taste it. 😂
Hey berry long time ago viewer so I guess best put. Long time subscriber I havent seen a video if a few years. I used to watch every upload but started working. So free time amounts and interests changed but. I still remember the in that shed/ garage place vids. Raw like videos where its the recipe a little sparkle from you and. Low budget camera to then you getting the second place to rent. That you can grow in and wow man you have made such a beautiful filming/ cooking space. And have really refined your craft for both cooking an filming alike. As a long time fan I'm so proud of you Berry! You are inspiring.
Been following you for a few years, love your channel, but I'm struggling with the wobblycam, the closeups, the blurred shots going into focus, and the strange angles. All very Nigella and Sophie Dahl, and a bit irritating. I was happy with the old style, on a tripod, no mucking around with camera shots that don't add anything to the narrative. Thanks though, your channel is compulsive watching :)
Hey, no worries. We'll try and find a balance, and use a tripod when I can. I remember my first 100 odd videos had no tripod as "I didn't believe in them" lol
If you add sugar and lemon zest to the water you boil the pasta in, as well as the little bit of salt, it would probably elevate the whole dish because there wouldn't be such a taste difference between the chocolate and the plain pasta. I know people said not to add salt to the pasta, but if you do it the way I suggest you should add a pinch just because it will increase the other flavors.
I am enjoying the new style of video. I'm glad hiring the people you have has worked so well. Now we just need to wait for the garden kitchen to finally be finished
Ever since I saw this... torta, I haven't been able to look at penne pasta the same way as before. I haven't cooked it, yet, it has left a permanent mark in my mind.
Serve this with whipped cream and/or Ice-cream to counter the dryness? I bet that would be great! I'd even cook the pasta in sweetened milk instead of the "leftover pasta" idea (although I like the whole prevent food-waste thought)
You got the vanilla recipe down, Barry!! It's just vodka with a bunch of vanilla pods thown in and left to steep. I made a few bottles years ago and it's so strong it's nearly syrupy! Yum!
Watching this on reminded me of the dessert lasagne on come dine with me years ago and now I want you to make one. This video feels better but still a little too many cuts quickly at points. I can totally live with that though. I'm so glad you've been so open to feedback but still aim to have the main parts of your vision come together.
Sometimes you have to try something new in life to expand your mind- just not sure if I’m going to try this one though. Thanks for taking one for the team with this recipe! Hello to Cam and welcome to internet land! Nice to see you.
@@mrbarrylewis It was one of my favourite dishes growing up as a Essex boy living in Cyprus, be nice to see what you think of it,be warn, I looked into making it myself and the ingredients are many and a bit pricey and in one case surprising, to the point I had to ask my old Headmasters wife, who I keep in contact with on facebook, about is and she said "yes , you do coat the pasta in crumbled feta cheese before sticking it in the oven." . Mind was blown. 😁
Mild kitchen hack for using your phone or tablet without getting ingredients in it; Place the device into an appropriately sized freezer bag (so, small for a phone, bigger one for a tablet), and sorted, most phones will still work through the bag, aside from the fingerprint readers, so, might need to keep your phone unlocked... :P
Cheers yeah a few folks have suggested that one! When iphone brought out the one without a button things got a bit better and now obvs no button helps, but need to try this
@@mrbarrylewis Helps keep any powdery stuff getting in between the phone and case too, the times I've taken my phone's covers off before only to find a collection of goodness knows what having collected in there, yeesh.... :P
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
If you'd like to check out more Barry tries videos, including attempting Gordon Ramsay's Beef Wellington, head here ruclips.net/p/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5
You're awesome man! Your content always makes My day!❤❤❤❤❤
Barry, where can I find your veggie gadget kits??
Make the Irish spice bags. Want to know how it’s done
Barry, you are one of the only RUclips personalities who has stayed true to yourself. You are so lovely and happy. Thank you so much for the years of joy you've brought.
For grating the chocolate, if you freeze it a bit first it stays solid a bit better. Also cut proof gloves (especially the chainmail ones) are great for when you have to grate stuff down to the very end.
Also, food processors have grating blades.
Also works well for cheese and for minced meat. Cool it down, it firms up and is easier to handle.
Really enjoyed seeing Cam on camera - just makes it feel a tad bit more organic and friendly as opposed to having a mysterious stranger behind the camera
Im back in Barrys kitchen !
Nailed the editing... back to the home Barry Lewis videos ❤️❤️
I love the camera angle changes and lighting changes you've made! Same great Barry-ness, with neat camera angles. Lighting is top notch too! Love your channel!!!
We have some sweet dishes that involve pasta and I feel like a lot of people miss the fact that you're not supposed to salt the water you cook pasta in when you're planning to make something sweet with it 😅 then pasta is just neutral!
I always wondered how big a part salt in the water played on the final taste of pasta, interesting stuff
Honestly pasta tastes pretty neutral when it's cooked in salted water to me. Is a generous pinch less than most people use when cooking pasta? I don't measure it when I actually cook pasta, but I'd estimate it to be between one and two teaspoons for a whole pot of pasta.
The salt in pasta water isn’t actually for flavor. It’s to make the water boil faster.
@@CynthiaPrice79 well, yeah, but I suppose if you use enough it could affect the flavor, right?
@@CynthiaPrice79it actually has virtually no effect on this and, if it did, would be the opposite - Adam Ragusea has a good video on the subject
Yes, Barry's back! This felt much more like your older videos, which I'm grateful for. But with the added bonus of you having both your hands free all the time :)
Woah! Been away from the channel a while, but loving the raised production value and new camera, while still being down to earth - awesome 🤘
You're settling into the new format nicely - you seem much more relaxed than the first one and the hand-held shots also mix it up well. Although the first one didn't grate (see what I did there) on me either. Stick with it!
Appreciate that thanks
This is a great mix of the new and old style, awesome stuff Barry!
I used to bake with my mom a lot growing up and was a very curious yet naive kid. I used to question what the vanilla extract tasted like, so my mom let me have a tiny taste. To say that i was devastated it didn't taste like ice cream would be the understatement of a century. Same thing happened with baking chocolate and also with Key Lime juice. I really thought the lime juice was going to taste like a lime slushie. I will not talk about trying buttermilk as you can probably imagine how that went. All of those experiments ended with me being disgusted and betrayed by the ingredient, yet still using it cause my parents would assure me it would turn out well.
All this to say when Barry tried the vanilla extract I immediately went "NOOOO" from the deepest recesses of my soul lol
Huge improvement of camera work in this video. It's new but still feels like old Barry's videos. Nice work guys!
Barry, I just found you about 10 days ago and have watched all the kitchen gadget videos. I’m binging everything. I just watched the baked cheese pillow(puff pastry ashtray) and realized Amy died last year. What a sweetie she was. Thanks for all these awesome videos. Please keep them coming. I really like watching them.
Greetings from Croatia!!. Stonska torta is famous on the Pelješac peninsula, it is rarely made in the rest of Croatia. Try making a Skradinska torta or a Međimurska gibanica. Zagorski štrukli, which can be sweet or salty, are also excellent😋
Pridružujem se željama! ✋
Skradinska torta or the strukli. Medjimurska gibanica... maybe not.
I'm from Zagreb and I've never heard of Stonska torta to be honest. Good to learn something new.
"are you just slapping in vodka, with an extra vanilla pod" well, looks like we all know what the next vid needs to be Barry! "Does vodka make a cake better than vanilla"
haha - well school is about to break up, sounds like one for Chloe and I!
Vanilla extract is just vanilla infused random alcohol. Doesn't matter what type of alcohol; it's just a medium for the vanilla.
Nice video, but I almost got seasick (motionsickness) from this new style 😢
Barry tries videos are my favourite. Please do more of them. Sometimes sweet and savoury work well together sometimes not.
I think this is all about personal opinion / tastebuds! But in a way, isn't all food?!
If you don't salt the water, pasta isn't savory, it's neutral just like rice. I have a feeling a lot of people who made this cake had their leftover pasta salted 😅
Loved Cam´s appearance in the video :) I like how videos look now, good job!
Presentation is getting better and I like the addition of Cam questions! When are you moving into your new Kitchen Studio?
Fun vanilla extract fact: because it's usually alcoholic, vanilla extract isn't always suitable for halal or other religious food restrictions. In that case, you have to use either vanillin sugar, or source vanilla extract made with food grade glycerin.
That is a cool fact and something I would prefer to have said than drank that stuff lol
Making vanilla sugar would also be interesting. You basically scrape out the mark (for other cooking things) and just throw the rind into a glass of sugar and let it sit there.
I know you've been trying to find the sweet spot regarding the new way to film and edit. To me, the editing in this video is spot-on. There's not too much going on and it feels homey with the handheld camera mixed in. I feel like the low camera angles in it make this feel more old school as well but I hope it doesn't hurt your back! Thanks for the video
This reminds me of the Friends episode where Rachael tried to cook something but the pages of the cookbook stuck together so she had half of one recipe and half of another recipe in one. LOL
Ahh the famous Shepherds Pie Trifle 🤣🤣🤣
@@LanceGoodman YES!!!! LOL
Community call-out: Find Barry a Gadget that helps him with grating the chocolate 😂
That appliance did it a charm. I need a grater that keeps my hand / the food cold - is that a thing? A grater with an ice pack lol
Just use a food processor with a grating blade.
I think I remember one of the gadget videos where Barry reviewed a hand cranked rotary grater, but I can't find it from thumbnails. They are mostly sold as nut or cheese graters, but work well for chocolate.
It's called a freezer. Makes the chocolate nicely hard and you can grate it as if you make wood wool.
Also works for cheese.
And for mince meat stuff like burger patties. (Not for grinding, just to get them easier in the pan)
That icing sugar idea reminded me of one of my favorite qoutes of Rhett and Link: "Chocolate covers a world of hurt."
This was a great video Barry, I was a little bit disappointed to see the community not taking to the new video format because I couldn't disagree more. I watch your videos for the fun vibe and the energy you bring to the table paired with some good, fun food. Your old videos give that, your new videos give that. Keep doing things the way YOU want to do them and being creative because I for one think the new stuff is fresh and fun while not losing what makes your channel special. I'm sure there's a lot of other people watching who feel exactly the same.
Scissors are indeed a perfect kitchen tool. There is just so much you want to cut. From opening bags to taking apart chicken.
I really liked this video! I think this was a great balance if your style with the new camera work you've been trying. Thank you for taking the time to read the comments and blend the two ways together!
Afterall, what is a pasta dough if not an "over" kneaded pie dough? And vice versa of course. I'm glad you liked it! I think it just comes down to "what are you used to, when it comes to texture/flavour combinations.
For sure.... and I think i've probably tried a few different things over the Years that I sort of could guess what this would taste like before eating it in some ways, I was worried it would be this overpowering zingy lemony acidic mess, but it was more non-sweet!
@@mrbarrylewis That is something I've experienced several times when eating stuff like this from eastern Europe; they use so much less sugar and stuff than we that their deserts are almost savoury to my tastes. And when I've baked more traditional western European cakes my friends from eastern Europe often can't even eat them cause they find them way to sweet. I guess it's modern evidence of the historical events the past century.
Still miss the old Barry Lewis channel.
Well go watch it then 🙄
Very interesting recipe..Thanks Barry and Cam👍👍
Have you tried Noodle Kugel. It’s a traditional sweet noodle dish from multiple cultures, but particularly popular with Ashkenazi Jews.
Barry: "I am grading chocolate, honest!"
Post worker: Thinks ... "It looks like he had an issue with a baby. Does he not know how to change diapers?"
The post folks at my house just get used to it now, answered the door with clingfilm on my head the other day (next video) I should stick footage up from the ring cameras lol
@@mrbarrylewisyes!!! Pls do!
Hahahaha, hilarious and so entertaining, I love watching You, Mrs B and those beautiful Mr B Children, what a happy household 🥰.
Highlight of the video - @ approx 7:40 when Barry states ‘folks, it is a doomy Glay’ instead of gloomy day 🤣🤣
did the wobbly camera make anyone else motion sick? x.x
A tip you could try for future versions ( can you barryize it?)put your chocolate in the freezer before grating or use a moulie grater so you don't have to handle it . Probably nice warm with ice-cream as it's a bit dry
All this time I thought you were saying "cam" as a shorthand of "cameraman" xD
Served with custard or ice cream I'm sure it'd be marvellous 👍
YES - great shout!
Oooh - or caramel sauce.
Pro tip: When you ave putting a full container in an oven and there is significant risk of spillover, either put it onto a cookie sheet or put a cookie sheet on the bottom rack. That way you catch all the overflow and don't leave a mess in the oven.
Thank you for the recipe. Interestingly, this Croatian dessert seems to be a cross of Italian pasta-filled savoury pies and Central European sweet pasta dishes (such as Hungarian walnut pasta). No wonder it comes from Croatia, which is inbetween those two regions.
07:40 “doomy glay” was it just me that heard that? Haha
In the US, "baking chocolate" generally means "unsweetened."
Loving the new production value Barry honestly I've really liked your last few videos! And glad to see how proud you are of the new setup!😃😃😃
It’s giving me motion sickness to be honest.
@@TheFrugalMombot then stop watching? 😁
Al Donte? Sounds like some dodgy bloke from the travelling circus your father warned your sister about. 🤣
My step mother used to make us sweet pasta pudding a bit like rice pudding but with macaroni and it was lovely
We apploud you from venturing such low rated waters mate! You rock!😊😊😊❤❤❤❤
Very murky down here lol
@@mrbarrylewis uncharted waters.
Holy macaroni! \^o^/ I knew you'd get around to one of my country's dishes sooner or later! Here's another greeting from Croatia! 🟥⬜🟥⬜
Hi Cam!!! Nice to meet you!
"It doesn't really matter what this looks like." But it looks like when in a horror movie someone has made a book out of human skin.
10:39 your cam(era) guy is named Cam??? 😁
13:47 isnt there a touristy town in Croatia called Split? i thought you were alluding to that
The editing and production on this one are a lot better than most of the recent ones.
That dessert looks amazing to me and I would be very tempted to try it, even though I think I'm becoming allergic to nuts.
Can't say I'm a fan of the more "produced" videos, still gonna watch them mind you, they just seem to lose some "Barry-ness".
Agree!
No probs, I appreciate the feedback, we are chipping away to get the balance right, but I personally felt this was the most Barry-ness since i've had help
Agreed. Just needs less effort put in. More tripod and less zooming
@@mrbarrylewis To me the bigger problem is that the parts shot by Cam are so shaky I feel dizzy. I prefer some steadiness.
Just a few less chop and change camera angles please, it’s making me a bit dizzy.❤
I actually make homemade vanilla and citrus extracts. I use a silver rum as my base. Spiced rum is supposedly really good for vanilla
Love the content, the personality, and the camera work!
Thankyou
I feel like the editing is a bit better than the last 2 videos but I still feel like you need to have a stationary camera of just you and the countertop and have “Cam” come in for the close-ups. I think that would make it feel like you old style but it would still enhance it with the new lights and camera angles. Just my honest opinion. Keep tweaking the edit and filming style and you’ll find the right mix eventually! Keep doing you Barry! 🙌🏻
I'm making two quarts of vanilla. In October it will be a year old and I'll start to use it. Everclear and each quart has vanilla beans from two different regions. I can't wait. Also, I know better than to taste it. 😂
Love the little questions from the cameraman!
Hello Cam, It is nice to put a face to the name and voice.
Hey berry long time ago viewer so I guess best put. Long time subscriber I havent seen a video if a few years. I used to watch every upload but started working. So free time amounts and interests changed but. I still remember the in that shed/ garage place vids. Raw like videos where its the recipe a little sparkle from you and. Low budget camera to then you getting the second place to rent. That you can grow in and wow man you have made such a beautiful filming/ cooking space. And have really refined your craft for both cooking an filming alike. As a long time fan I'm so proud of you Berry! You are inspiring.
Also incase you do read this I look forward to the video version of a group text back scroll to catch up on the last video I watched till now
Barry: "Its still warm 2 hours later" Anthrax: "It was in the fridge... WHY IS IT HOT?!"
This editing was much better than the first. Feels more homely. Is Cam he's real name or just short for camera guy. Lol
Short for Cameron?
7:39 "Folks it is a doomy glay" 😆
Often food scissors can be easily dissasembled for cleaning in the dishwasher.
Ah yay! Cam's part of the gang now! wheeeeee Hello Cam! Nice to see you!
Well hello there! Thanks for the friendly hello!
What is the big white bundle on top of the cabinets?
Do you mean Rose? The toy seal.... bayayayayayayayaa
@@mrbarrylewis Aw. She's waiting for a kiss.
How do you make Irish spice bags
8:41 Back to the FUTURE, Barry! The pun was RIGHT THERE!
Barrys face in the end looks like he's contemplating how to eat the cake up alone. 😂
Been following you for a few years, love your channel, but I'm struggling with the wobblycam, the closeups, the blurred shots going into focus, and the strange angles. All very Nigella and Sophie Dahl, and a bit irritating. I was happy with the old style, on a tripod, no mucking around with camera shots that don't add anything to the narrative. Thanks though, your channel is compulsive watching :)
Is Cam actually the name of the camera guy? or is that just what you're calling him to preserve anonymity, as in Cam-era?
Barry get yourself a rotary grater for your chocolate! No chocolatey hands and yet another gadget for your drawer.
What kind of camera are you useing in these new vids Im gona have to check it out the quality and auto focus is amazing😊
I hate the taste of Pasta. This was fascinating to watch.
It's not al Dante 🔥 it's al DENTE 😂
4:56 Agreed! Got a black pair on my house and they ALWAYS come through!🎉🎉🎉🎉🎉🎉
This is such a good combination of your old videos and your new style!
Definitely has settled in to the new production style!
Love your videos :) Could you do a brioche bun recipe? I was trying to find one on your channel, but didn't.
With all due respect, I prefer the static camera to moving one.
Hey, no worries. We'll try and find a balance, and use a tripod when I can. I remember my first 100 odd videos had no tripod as "I didn't believe in them" lol
If you add sugar and lemon zest to the water you boil the pasta in, as well as the little bit of salt, it would probably elevate the whole dish because there wouldn't be such a taste difference between the chocolate and the plain pasta.
I know people said not to add salt to the pasta, but if you do it the way I suggest you should add a pinch just because it will increase the other flavors.
I am enjoying the new style of video. I'm glad hiring the people you have has worked so well. Now we just need to wait for the garden kitchen to finally be finished
Ever since I saw this... torta, I haven't been able to look at penne pasta the same way as before. I haven't cooked it, yet, it has left a permanent mark in my mind.
Serve this with whipped cream and/or Ice-cream to counter the dryness? I bet that would be great! I'd even cook the pasta in sweetened milk instead of the "leftover pasta" idea (although I like the whole prevent food-waste thought)
You got the vanilla recipe down, Barry!! It's just vodka with a bunch of vanilla pods thown in and left to steep. I made a few bottles years ago and it's so strong it's nearly syrupy! Yum!
the tomska thing cracked me up xD also would be cool to just randomly thomas in your kitchen as a surprise guest xD
Barry has had Tom Scott so wouldn't be that surprising, and yeah would be awesome
Watching this on reminded me of the dessert lasagne on come dine with me years ago and now I want you to make one.
This video feels better but still a little too many cuts quickly at points. I can totally live with that though. I'm so glad you've been so open to feedback but still aim to have the main parts of your vision come together.
I believe amongst Ashkenazi families, they make kugel, which is a sweet noodle dish.
Reminds me of kugel, which can also be sweet or savory.
Wait, how do you say "al dente" Barry? :D
"Alan Dent"
It gets me every time when he says dante instead of dente 😅
@@annaparry. it’s kind of become something now lol I have to keep doing it
@@mrbarrylewis I find myself singing the abba song 'andante, andante' whenever I hear you say it now and that's fine by me 👍
"Folks, it is a doomy glay!" 🤣
Very late reply, egg yolk is an emulsifier, so mixing with the oil allows the oil to properly combine with the other fluids in the dough
Put cold chocolate in the food processor and pulse. Less mess and less likely to melt everywhere.
Yeah I had an attachment for that, well, I still have the attachment, just no appliance.
Sometimes you have to try something new in life to expand your mind- just not sure if I’m going to try this one though. Thanks for taking one for the team with this recipe!
Hello to Cam and welcome to internet land! Nice to see you.
That's a great point and one I agree with, I love trying new foods but appreciate that others like to stick with what they like and that's ok
His videos are now like a food network production. Looks like it a bit atleast.
At first I thought you were finally giving Pastitsio a try, then I saw the fruit on top.......
That is on the list!
@@mrbarrylewis It was one of my favourite dishes growing up as a Essex boy living in Cyprus, be nice to see what you think of it,be warn, I looked into making it myself and the ingredients are many and a bit pricey and in one case surprising, to the point I had to ask my old Headmasters wife, who I keep in contact with on facebook, about is and she said "yes , you do coat the pasta in crumbled feta cheese before sticking it in the oven." . Mind was blown. 😁
That is funny, I just started Homemade Vanilla extract. I made 3 with Vodka and 3 with Brandy. In 8 months they will be ready.
I've done that. Because it's a bit dry I've added vanilla ice cream when it's warm or I'll add a syrup to it. Get it creamy it's delicious.
You kow, sometimes a tripod is the right choice.
💜
Agreed
Mild kitchen hack for using your phone or tablet without getting ingredients in it; Place the device into an appropriately sized freezer bag (so, small for a phone, bigger one for a tablet), and sorted, most phones will still work through the bag, aside from the fingerprint readers, so, might need to keep your phone unlocked... :P
Cheers yeah a few folks have suggested that one! When iphone brought out the one without a button things got a bit better and now obvs no button helps, but need to try this
@@mrbarrylewis Helps keep any powdery stuff getting in between the phone and case too, the times I've taken my phone's covers off before only to find a collection of goodness knows what having collected in there, yeesh.... :P
From the thumbnail I thought we were making pastitsio