Welcome to Cheap vs Steep Chocolate Brownies: 4 Years Later video! 🍫 Curious about how budget vs premium ingredients hold up after four & a half years? Check out the video and let us know which version you’d go for! 👉 Watch the full Cheap vs Steep playlist here: ruclips.net/p/PLfItiEY3o1mum1ngUXhQ5b3rmTZu_ZHXC 👉 Visit the website for the full recipe, method and more: barrylewis.net/recipe/cheap-vs-steep-chocolate-brownies-4-years-later/
Seeing you show Boston the chocolate mix, which obviously he can't eat, have you thought about making chocolate dog treats? Obviously not real chocolate, but you can use carob which is ok for them. Could be a fun seasonal gift thing.
Brownies aside, it was nice to hear the good old "check your level player!" again! Throwbacks like these make me realize how long I have been following your channel.
It isn't only chicken breed that determines the colour of the eggs. It is also their diet. Most cheap eggs tend to have thinner and paler eggs that are harder to crack open. They are also generally Older when they arrive at the store so they lack the firmness of a fresh egg yolk.
@@katringohr9432 I think they use marigold in the food here in the UK to make yolks more orange (not sure if it's whole flowers or an extract). Apparently it doesn't affect the flavour but customers like deep coloured yolks.
@@katringohr9432no, the color of the yolk depends on what they are eating. Free range chickens can get very dark yolks because of the vegetation they can find, including marigolds.
After the main part of cheap vs steep, please could you do a combination - choose the expensive ingredient(s) that makes the most difference in your opinion and then make the cheap version but with the 1 or 2 special ingredients and see if that makes much of a difference to the final result.
Omg Barry please please PLEASE bring back your old outro. We have been watching you since you started, every night at dinner and that was by far the best thing at the end EVER! BRING IT BACK!
Awesome, i'm glad i'm not alone lol, I wish I got taught it more at school, really comes in handy for sorting out our ins and outs each Month for budgeting etc
We had a huge get together for my parents wedding anniversary, somehow I got voluntold to figure out the food situation. I made a huge spreadsheet with each meal with multiple days of meals. Ingredients needed or shared from other meals, stores to buy near the location. Snacks, drinks, everything I could think of. 1.5 days before the event with everyone flying in from out of state and out of country, I got C-19 and couldn't execute my plan. I was able to hand off the spreadsheet to one of my siblings and they cut all the plans by 2/3rds and then ran with it. Everything went great and had minimal leftovers but everybody was stuffed full. All thanks to a spreadsheet that I must have spent 100 hours of free time over a year developing
I feel like a proper bake-off where you make the cheap but sub in one ingredient at a time from the steep, and vice versa, would be a fascinating watch. Maybe like a colab with Babish, where you try effectively 30 or so different brownies, to see if the things you think are making the difference are actually making the difference? Like try both with the steep egg, and both with the cheap egg, then both with the steep flour, and both with the cheap flour, etc, until you've tried all four combinations of each ingredient, and see which one is actually the best with highest amount of cheap or lowest amount of steep ingredients. Keep up the good work!
Thanks, a few folks suggested we try re-visiting one and the first one seemed like a good place to start! Didn't realise back then that we'd make a series out of it, but it's been fun, just wish I kept a few more notes of the prices, but all the future ones I think we did so will be much easier for comparison!
I learned that when cracking an egg it's better to hit them on a flat surface rather than on some edge. This prevents tiny fragments from breaking off the shell.
Yes, that. And to crack them into a different smaller bowl or ramekin before adding them to the mix, just to make sure that there is no shell etc. in the egg and that you didn't catch an egg gone bad by accident.
I am from Portland Oregon USA. Barry, I love this video. Putting these two together was awesome. Yes, definitely you must do more of these old videos and new vides together, I really enjoyed this one.
Gotta appreciate a well made spreadsheet. It's interesting how the price increase in percentage is so different, though not completely surprised, I have found that the cheap stuff has increased in some items so much, that I will end up spending a bit extra on the better quality products now as the price difference is less than before.
I would love to see you make a couple of batches that mix and match some of the cheap and steep ingredients to determine what, if any, ingredients are worth paying more for.
@@mrbarrylewis Yeah, I know I started watching some of your videos before that, but it was at that time in that old kitchen where I pretty much started watching all your videos 😁👍
i usually make lavaine style cookies each year for chistmas, and give them out as presents. The Belgian chocolate chips i usually use have gone up in price by 50% since last year. and i think they're double what they were pre covid.
I remember this video because I remember about the butter from my region. In France it's also a pretty expensive butter and the one you bought is around 3€ if I'm not mistaken (I moved to Canada so not sure anymore). I also remember saying that, fun fact: Walt Disney's last name is from that town in Normandy "Isigny". His ancestors name was "d'Isigny" (from Isigny) but it was to difficult for people in the US when the moved there so they changed the spelling. And now the way to say "Disney" in English is closer to the actual way to say it than how we say it in France.
I remember watching that first brownie video when you first put it out. Now that I think about, I've been watching you for almost 5 years! I remember the day. It was Christmas 2019. I can't believe it's been that long. Thanks for making my life happy with your videos Barry, Becky, Phoebe, Chloe, and Boston (and Amy RIP). 💖💖💖
Awesome looking brownies!! I've found myself buying fancier chocolate since prices went up. Willie's Cacao is lovely stuff, all of their dark chocolates are so different.
Is it just me or is Becky wearing the same jumper as she did four years ago? I love this, the wrap at the end 😂 young Phoebe too 🥰 Honestly love this channel. Thanks for making all this great content! 😄
I wouldn’t be shocked if both are closer together in price (cheap shops have gotten so expensive recently!) and both at least doubled. Food is depressingly expensive now
Such a great idea for the comparison. Insane how much more expensive things have gotten. I'm from Australia which basically means when you say the price of something I just double it to get Australian dollars, so the steep brownies are essentially $36 worth of ingredients which is insane to me.
The girls were babies!! Omg 😭😭 and it was only 4 years ago! OMG THE TREAT AT THE END w/ the rap 😭😭 as long as ive been subscribed, i dont think ive ever seen that! ♡
😂 Epic videos!! I just love you guys ❤ So much fun! You bring all the smiles ❤ Really love this playlist too because it really shows what cheap items would be worth replacing for the steep ones to create a much better value without breaking the bank 😁👍🍁🍂🧡❤️
9:30 The color of the egg yolk and size depends on the food the chickens are given. Just get an organic egg, battery egg, and free-range egg, then you will also see the difference in size and color.
I’ve never tried to crack an egg right over a bowl of my other ingredients. My mother taught me to crack eggs into a separate bowl so I didn’t ever get eggshell into what I might be trying to make. Btw, I’ve never used a case knife to crack an egg.
To crack an egg without getting shell in the egg just drop the egg into a bowl from 8 to 12 inches, the egg will crack and open just lift out the shell and pour the egg into your bowl of choice, i.e. frying pan or mixing bowl. The yolk won't crack.
I think this revisit is a perfect example of how the cost of living crisis has affected pretty much everything, stuff that was once actually cheap is now not cheap, all the while peoples' income has not gone up with the rise in prices, pretty dreadful stuff really... :(
I watched the first cheap v. Steep brownie a few years ago. Hard to believe that I have been subscribed to your channel for that long. It was under my old channel, though, and I deleted that one.
I'm not sure what the "golden sugar" is, it's hard to tell on camera, but I would say the equivalent of golden sugar in the US would be sugar in the raw. As for the eggs, one of the biggest factors in the yolk color and the shell would be the chickens diet. Caged chickens are typically fed corn whereas the cage free chickens have the chance to forage for bugs and other plants which could also increase their omega-3 levels in their eggs. A thicker shell on the free range, they could be getting more calcium as well. Great videos, I first started watching them over 5 years ago, but the end of the video with you rapping was the first time I've seen it. I always wondered what the song at the end of your videos were before...now I know lol.
That the cheap eggs almost didn't rise in price while EVERYTHING is getting more expensive (feed costs, energy, etc) says a lot about how those poor hens get treated. When buying animal products it's so important to always buy the best quality you can afford.
If you crack the egg against the counter or the inside if the bowl (against a flat surface) vs using the butter knife to crack it, you won’t have broken shell falling into the food.
Few ideas to consider... if you're going to do more of these re-visits (which I'm all for!), start taking "glamour shots" of the products you're using so the next time you can pull up a photo to highlight similarities, differences, price per gm/ml/whatever... Second, it'd be helpful to have a little..well..spreadsheet or something in the corner in addition to you reading off a pile of numbers. Third, Cheap Vs Steep, and then try for Mama Bear... Decide which ingredients you think had the most effect, combine those with cheap that didn't, and see if you can't make a "just right" version. Heck, most of the products you had enough surplus for a second try.
Chicken farms in some countries now feed their chickens various spices and colorants that cause the egg yolks to have "the color" without the actual nutritional change to the feed
I bet Mrs B doesn’t find the spreadsheets to be silly now!!! She was shocked at all of the percentages and price differences. Spreadsheets make it happen baby!
I remember you making the first ones and I think I said at the time that I'd tried the brownie recipe from the back of the caster sugar bag (the Billington's) and how good it was. I tried the recipe you used as well (ended up getting the chocolate from Abel & Cole, the company I get a lot of my organic stuff from). They were great too! The Billington's recipe says to use their glacé cherries. I would say that if you can get hold of them to definitely do that because they are amazing! They're sweet, as glacé cherries are, but they taste a *lot* more like cherries than the much cheaper ones do, so much so that I could probably sit and eat a pot of them. But how scary is it that the prices have increased that much in four years? And like you said, who (unless they're the CEO of a huge company) has had their wages increased by 75% in the last four years? Nobody. Which is sad really, because we're expected to foot the cost of buying stuff with no extra money to do so or cover the cost of inflation...
I wouldn't be going by the yoke color as an indicative of quality since you can alter it by giving something akin to a colorant for the chicken to eat.
You should do a steep vs ridiculous version where you buy the most expensive chocolate you can reasonably get at a place like Harrods and see if the really high price tag is actually worth it compared to getting something special from M&S.
It would b curious to c if u just exchanged the few ingreds u thought/suggested in the vid what the difference would be in taste. And if it was really worth it to change those few ingreds, mostly in taste.
I can’t see the labels well enough to be sure but it could be the way the cocoa is processed. Dutch processed cocoa powder is really dark brown and natural processed cocoa powder is lighter and reddish.
Quid is the common name for pound sterling. Note: it's always "quid" in both singular and plural, except for "quids in", so £1 is one quid and £5 is five quid. "Pee" (lowercase p) is the symbol for pence (plural of penny), mostly used for amounts smaller than one pound, like 20p (£0.20).
Welcome to Cheap vs Steep Chocolate Brownies: 4 Years Later video! 🍫 Curious about how budget vs premium ingredients hold up after four & a half years? Check out the video and let us know which version you’d go for!
👉 Watch the full Cheap vs Steep playlist here: ruclips.net/p/PLfItiEY3o1mum1ngUXhQ5b3rmTZu_ZHXC
👉 Visit the website for the full recipe, method and more: barrylewis.net/recipe/cheap-vs-steep-chocolate-brownies-4-years-later/
Thanks For this Barry! Hope mrs B finally sees the Terminator movies with halloween approaching
@@danielsantiagourtado3430 Never gonna happen mate lol not her style
did you keep a piece of each of the original Brownies for Ashens to try now? as we all know he turns his nose up at freshly made food. lol
Still waiting on the cheap Vs steep Sunday Roast.
Seeing you show Boston the chocolate mix, which obviously he can't eat, have you thought about making chocolate dog treats? Obviously not real chocolate, but you can use carob which is ok for them. Could be a fun seasonal gift thing.
Brownies aside, it was nice to hear the good old "check your level player!" again! Throwbacks like these make me realize how long I have been following your channel.
Egg shell color depends on chicken breed, yolk color is feed and breed dependent
It isn't only chicken breed that determines the colour of the eggs. It is also their diet. Most cheap eggs tend to have thinner and paler eggs that are harder to crack open. They are also generally Older when they arrive at the store so they lack the firmness of a fresh egg yolk.
I read several times, that organic eggs are usually of a lighter, yellower color because there is no artificial color in chicken feed allowed.
@@katringohr9432 I think they use marigold in the food here in the UK to make yolks more orange (not sure if it's whole flowers or an extract).
Apparently it doesn't affect the flavour but customers like deep coloured yolks.
@@orientalmoons Yeah, they just feed the petals to the birds. Doesn't affect the nutrition, it just ups the amount of beta-carotene.
@@katringohr9432no, the color of the yolk depends on what they are eating. Free range chickens can get very dark yolks because of the vegetation they can find, including marigolds.
I loved Mrs B's little rant about spreadsheets lol
A sentiment with which I most heartily agree. I had to skip through some of the more number filled explanations.
After the main part of cheap vs steep, please could you do a combination - choose the expensive ingredient(s) that makes the most difference in your opinion and then make the cheap version but with the 1 or 2 special ingredients and see if that makes much of a difference to the final result.
Omg Barry please please PLEASE bring back your old outro. We have been watching you since you started, every night at dinner and that was by far the best thing at the end EVER! BRING IT BACK!
Mrs B hasn’t aged in 4 years, what’s her secret. 😮
Chocolate brownies lol
Barry, on the other hand...😂
@@andykey78 UFFF, c'moon! :D
Her secret is the Necro-nom-nom-nom: The cookbook of the Dead.
Happy Halloween every-Body. Lol.
She always does the steep recipes 😂
5:38 I am glad I am not alone in my joy of spreadsheets, Barry! Data is just interesting when it's organised nice like that!😂
Awesome, i'm glad i'm not alone lol, I wish I got taught it more at school, really comes in handy for sorting out our ins and outs each Month for budgeting etc
@@mrbarrylewis When we were in school they were too busy trying to convince us we wont always have a calculator available
@@TrashwareArt Ha! They told me that as well! Still, useful to just crank out most multiplications from the top of your mind.
We had a huge get together for my parents wedding anniversary, somehow I got voluntold to figure out the food situation.
I made a huge spreadsheet with each meal with multiple days of meals.
Ingredients needed or shared from other meals, stores to buy near the location. Snacks, drinks, everything I could think of.
1.5 days before the event with everyone flying in from out of state and out of country, I got C-19 and couldn't execute my plan.
I was able to hand off the spreadsheet to one of my siblings and they cut all the plans by 2/3rds and then ran with it.
Everything went great and had minimal leftovers but everybody was stuffed full. All thanks to a spreadsheet that I must have spent 100 hours of free time over a year developing
I feel like a proper bake-off where you make the cheap but sub in one ingredient at a time from the steep, and vice versa, would be a fascinating watch. Maybe like a colab with Babish, where you try effectively 30 or so different brownies, to see if the things you think are making the difference are actually making the difference? Like try both with the steep egg, and both with the cheap egg, then both with the steep flour, and both with the cheap flour, etc, until you've tried all four combinations of each ingredient, and see which one is actually the best with highest amount of cheap or lowest amount of steep ingredients.
Keep up the good work!
Love this series! Very interested for this one especially with the way prices have gone up in recent years its crazy! much love to you all ❤
Thanks, a few folks suggested we try re-visiting one and the first one seemed like a good place to start! Didn't realise back then that we'd make a series out of it, but it's been fun, just wish I kept a few more notes of the prices, but all the future ones I think we did so will be much easier for comparison!
I learned that when cracking an egg it's better to hit them on a flat surface rather than on some edge. This prevents tiny fragments from breaking off the shell.
Since they did a hack, I now crack my eggs by dropping them onto a saucer.
Yes, that. And to crack them into a different smaller bowl or ramekin before adding them to the mix, just to make sure that there is no shell etc. in the egg and that you didn't catch an egg gone bad by accident.
I am from Portland Oregon USA. Barry, I love this video. Putting these two together was awesome. Yes, definitely you must do more of these old videos and new vides together, I really enjoyed this one.
Omg 42 minutes? I’m saving this one for when I have a bad day, love these videos and I love all with Mrs. B ❤️
I've found that cooking brownies in an enamel coated cast iron pan you can consistently get the soft chewy nommage from even the cheap brownies.
Gotta appreciate a well made spreadsheet. It's interesting how the price increase in percentage is so different, though not completely surprised, I have found that the cheap stuff has increased in some items so much, that I will end up spending a bit extra on the better quality products now as the price difference is less than before.
I would love to see you make a couple of batches that mix and match some of the cheap and steep ingredients to determine what, if any, ingredients are worth paying more for.
Wow, it's been 4 year! I love this series. And I love spreadsheets and price comparisons.
Whoop whoop, I love these cheap versus steep videos with Mrs. B and Barry.
The rap at the end was off the chain. Brilliant well done mate.
Cute flashback video. Inflation cost crazy, interesting to see it’s not just happening in my neck of the world.
Mrs B looked so lost when you were explaining the prices and the increases and honestly I think I was too 😂
It's insane how much stuff has went up in only 4 years
Almost criminal.
Yeah deffo, I think some things more than others. It's been a strange 4 Years too, this was just before Covid
@@mrbarrylewis Yeah, I know I started watching some of your videos before that, but it was at that time in that old kitchen where I pretty much started watching all your videos 😁👍
That video was the reason I tried brownies for the first time in my life and since then I have been addicted to them XD
i usually make lavaine style cookies each year for chistmas, and give them out as presents. The Belgian chocolate chips i usually use have gone up in price by 50% since last year. and i think they're double what they were pre covid.
Crikey!
I love cheap Vs steep, wish there was more videos to watch, is interesting to watch the differences
Here's the playlist with all of them to date ruclips.net/p/PLfItiEY3o1mum1ngUXhQ5b3rmTZu_ZHXC
@@mrbarrylewis I think I watched about 9 in one day, think thats my record
Mrs. B is an international treasure! You aren't too bad either Barry!
I remember this video because I remember about the butter from my region.
In France it's also a pretty expensive butter and the one you bought is around 3€ if I'm not mistaken (I moved to Canada so not sure anymore).
I also remember saying that, fun fact: Walt Disney's last name is from that town in Normandy "Isigny". His ancestors name was "d'Isigny" (from Isigny) but it was to difficult for people in the US when the moved there so they changed the spelling. And now the way to say "Disney" in English is closer to the actual way to say it than how we say it in France.
Cheap vs Steep and 4321 is my favorite playlists so far. I’ve done some of the food on the 4321 playlist and it has saved me time and $$$ on meals.
I remember watching that first brownie video when you first put it out. Now that I think about, I've been watching you for almost 5 years! I remember the day. It was Christmas 2019. I can't believe it's been that long. Thanks for making my life happy with your videos Barry, Becky, Phoebe, Chloe, and Boston (and Amy RIP). 💖💖💖
Awesome looking brownies!! I've found myself buying fancier chocolate since prices went up. Willie's Cacao is lovely stuff, all of their dark chocolates are so different.
Did you do that as other prices have gone up closer to the more expensive stuff then?
Wow your daughters have grown so much!!! Phoebe and Chloe are so grown up! You and Mrs Barry must be proud of your two girls!
Is it just me or is Becky wearing the same jumper as she did four years ago?
I love this, the wrap at the end 😂 young Phoebe too 🥰
Honestly love this channel. Thanks for making all this great content! 😄
He has the same shirt too but it faded more.
@ Good spot!
they mentioned it during the video haha
Good lord, I thought it was only 2 years ago! Ah, tempus fugit. Fugit omnis.
Wow in four years, it’s insane how much food items have gone up 😵💫Brilliant video & thanks Barry n family 😋👍🍫
I wouldn’t be shocked if both are closer together in price (cheap shops have gotten so expensive recently!) and both at least doubled. Food is depressingly expensive now
Well, I get a bit geeky at the end with some stats!
@@mrbarrylewis I love stats and data. Very excited for the end of the video now! I was known as the stats queen at my last job 😂
Wow! What a surprise that ya'll flipped your preference! Nicely done sir!
Cheap and steep is an amazing series! Thanks For this! Suggestion: please do ramen 🍜🍜🍜🍜🍜
Oh nice idea! Quite like to do that for a normal video too perhaps also
@@mrbarrylewis YESSIR
Yes. Spreadsheets are amazing. I make one for Christmas shopping
Pleaseeeeeeeeeee do this series again. I loved it sooooooo much xx
Such a great idea for the comparison. Insane how much more expensive things have gotten. I'm from Australia which basically means when you say the price of something I just double it to get Australian dollars, so the steep brownies are essentially $36 worth of ingredients which is insane to me.
Fascinating to see the price comparison!
The girls were babies!! Omg 😭😭 and it was only 4 years ago!
OMG THE TREAT AT THE END w/ the rap 😭😭 as long as ive been subscribed, i dont think ive ever seen that! ♡
It is almost Halloween. Time to do a cheap vs steep using the Cookbook of the Dead, the Necro-nom-nom-nom.
Mr. Barry sir, if you would Crack the eggs 🥚 🪺 in a separate bowl, you won't get shell in your mix . ❤❤ all your videos, keep them coming please
My boyfriend has LOVES his spreadsheets too! Cheap is the way to go when you make as many cookies as I do when everything is so expensive now.
Awesome Video Barry Lewis👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂🙂
The yellow yolks are easy to achieve with beta carotene.
Isn't that something every child would love to hear? "Go relax and in an hour you'll have brownies!"
Isn't that something I WOULD LOVE TO HEAR?!
So glad you went back to the name cheap vs steep - I don’t remember what you change it to but it wasn’t fun and obviously it wasn’t memorable!
😂 Epic videos!!
I just love you guys ❤
So much fun!
You bring all the smiles ❤
Really love this playlist too because it really shows what cheap items would be worth replacing for the steep ones to create a much better value without breaking the bank 😁👍🍁🍂🧡❤️
Oh lordy the ending is hilarious😂
Thanks for the trip down memory lane! The longer I watch the better the video gets. 😉😅
I like a cheap fudgey brownie!! Love this series 🖤
Cheap eggs have increased by 21%, the expensive eggs by 24%. That's a pretty similar rate of inflation to be fair.
run the cleaning mode - if the glass has a defect it will pop eventually regardless, better to pop it now when you can still source the parts
9:30 The color of the egg yolk and size depends on the food the chickens are given. Just get an organic egg, battery egg, and free-range egg, then you will also see the difference in size and color.
I’ve never tried to crack an egg right over a bowl of my other ingredients. My mother taught me to crack eggs into a separate bowl so I didn’t ever get eggshell into what I might be trying to make. Btw, I’ve never used a case knife to crack an egg.
To crack an egg without getting shell in the egg just drop the egg into a bowl from 8 to 12 inches, the egg will crack and open just lift out the shell and pour the egg into your bowl of choice, i.e. frying pan or mixing bowl. The yolk won't crack.
Barry,waiting on the Egg Joke to get a reaction thus far has been the most Eggcellent part of the video
Omg Barry what possessed you haha 😂❤ I like the updated version better!
Barry please do a deep dive into what the uk is calling ice cream that isnt ice cream but vegetable oil cream
Mrs B just stood there like 🧍🏻♀️I wanna eat the brownies
This is some flashback to the old kitchen.
Sure is!
As a Data Analyst, I love spreadsheets. They are life. 😉
Baby phoebe from four years ago made me smile. 😂
dude! you're coming up on 1Million! woohooo! go you! 🥰
I think this revisit is a perfect example of how the cost of living crisis has affected pretty much everything, stuff that was once actually cheap is now not cheap, all the while peoples' income has not gone up with the rise in prices, pretty dreadful stuff really... :(
COOKKIIIIING IS NICE 🗣️❕❕❕❕
aha yes it is! I need to re-do that music video / song perhaps.... perhaps lol
38:46
Haven't actually seen the whole thing. Until now cooking is nice. 😂❤
I watched the first cheap v. Steep brownie a few years ago. Hard to believe that I have been subscribed to your channel for that long. It was under my old channel, though, and I deleted that one.
🤙Your song at the ending was awesome❗❗❗
oh my god I've actually never heard the full version of that song. holy hell I've been missing out.
It makes a difference in how the chocolate is processed too. I found 70% two different brands and big difference in taste.
Those Cheap brownies look spectacular to me.. I am sure they are both amazing.. but the cheap ones.. look way better to me
A lot of high end egg laying houses feed marigold petals and even paprika to the chickens to help pigment the yolk the way they want.
Been a tough 4 years
Spreadsheets remind me of Ever Decreasing Circles lol
I'm not sure what the "golden sugar" is, it's hard to tell on camera, but I would say the equivalent of golden sugar in the US would be sugar in the raw. As for the eggs, one of the biggest factors in the yolk color and the shell would be the chickens diet. Caged chickens are typically fed corn whereas the cage free chickens have the chance to forage for bugs and other plants which could also increase their omega-3 levels in their eggs. A thicker shell on the free range, they could be getting more calcium as well.
Great videos, I first started watching them over 5 years ago, but the end of the video with you rapping was the first time I've seen it. I always wondered what the song at the end of your videos were before...now I know lol.
I used to use cheep butter, but it tended to have more water in it. So now I get better butter when it is on sale.
That the cheap eggs almost didn't rise in price while EVERYTHING is getting more expensive (feed costs, energy, etc) says a lot about how those poor hens get treated. When buying animal products it's so important to always buy the best quality you can afford.
If you crack the egg against the counter or the inside if the bowl (against a flat surface) vs using the butter knife to crack it, you won’t have broken shell falling into the food.
Few ideas to consider... if you're going to do more of these re-visits (which I'm all for!), start taking "glamour shots" of the products you're using so the next time you can pull up a photo to highlight similarities, differences, price per gm/ml/whatever... Second, it'd be helpful to have a little..well..spreadsheet or something in the corner in addition to you reading off a pile of numbers. Third, Cheap Vs Steep, and then try for Mama Bear... Decide which ingredients you think had the most effect, combine those with cheap that didn't, and see if you can't make a "just right" version. Heck, most of the products you had enough surplus for a second try.
Chicken farms in some countries now feed their chickens various spices and colorants that cause the egg yolks to have "the color" without the actual nutritional change to the feed
The rapping is great, those blond locks though playa 😂😂
Theres no way its been 4 years since that brownie recipe👀 i remember watching this pregnant with my son 🥺❤️
I bet Mrs B doesn’t find the spreadsheets to be silly now!!! She was shocked at all of the percentages and price differences. Spreadsheets make it happen baby!
Where is Mrs B s sweatshirt from?? Love it!
those round containers that the steep chocolate comes in is the same type of container we can get tea bags in.
I remember you making the first ones and I think I said at the time that I'd tried the brownie recipe from the back of the caster sugar bag (the Billington's) and how good it was. I tried the recipe you used as well (ended up getting the chocolate from Abel & Cole, the company I get a lot of my organic stuff from). They were great too! The Billington's recipe says to use their glacé cherries. I would say that if you can get hold of them to definitely do that because they are amazing! They're sweet, as glacé cherries are, but they taste a *lot* more like cherries than the much cheaper ones do, so much so that I could probably sit and eat a pot of them. But how scary is it that the prices have increased that much in four years? And like you said, who (unless they're the CEO of a huge company) has had their wages increased by 75% in the last four years? Nobody. Which is sad really, because we're expected to foot the cost of buying stuff with no extra money to do so or cover the cost of inflation...
I wouldn't be going by the yoke color as an indicative of quality since you can alter it by giving something akin to a colorant for the chicken to eat.
On defining factor on egg color is the breed of chicken that laid it. The fragility of the shell will have to do with the diet of the hen.
I make brownies for xmas for gifts. Who doesn't like brownies, cheap or steep!!
Rowdy roddy piper singin 👍🏼 I always wondered where the jingle came from ,, coooookin is nice 😂
Tell your girls, they never were embarassing, they always were nice and cute.
"Why do I always do the cheap ones?" - yep, that's how it works :-)
You should do a steep vs ridiculous version where you buy the most expensive chocolate you can reasonably get at a place like Harrods and see if the really high price tag is actually worth it compared to getting something special from M&S.
It would b curious to c if u just exchanged the few ingreds u thought/suggested in the vid what the difference would be in taste. And if it was really worth it to change those few ingreds, mostly in taste.
Potential the trilogy for the brownies, a final follow up!
@@mrbarrylewis yes! I’d love that. You could do it for all the recipes imo
Pretty sure it was M&Sk(probably not only them) that were adding paprika dust to the chicken food to help with the richer 'free range' colour.
Can we get something like a cheap vs steep party setup? Charcuterie boards are popular and knowing where to splurge or not would be cool.
Really interesting that in both of the videos, the steep chocolate and cacao had a redder hue than the cheap.
I can’t see the labels well enough to be sure but it could be the way the cocoa is processed. Dutch processed cocoa powder is really dark brown and natural processed cocoa powder is lighter and reddish.
@@amandahodgin9316 That's interesting! 😊
That's because the cheap cocoa powder is dutch processed while the steep one is natural.
Pence, pea, quid, pound…I’m lost, but I love brownies so it doesn’t matter haha. I want to try this with my local grocery
Quid is the common name for pound sterling. Note: it's always "quid" in both singular and plural, except for "quids in", so £1 is one quid and £5 is five quid.
"Pee" (lowercase p) is the symbol for pence (plural of penny), mostly used for amounts smaller than one pound, like 20p (£0.20).