More Videos Like This ruclips.net/p/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5 I've written up all the recipes here with some notes barrylewis.net/recipe/popular-tiktok-recipes/
I've gotten out of watching RUclips a lot (life got so... lifey...) but i used to watch the channel obsessively. I decided to watch this while I had dinner and was hit with this wave of comfort and nostalgia??? Kind of reminded me of better times. You're a very comforting dude, Barry 😂 Thanks for making my night cozy!
Just a remainder that if you take any pickled/fermented thing out of a jar, better to do it with a clean fork or something like that. Because doing it by hands, you introduce another bacteria into the brine, and you will make rest of pickles in jar soggy instead of crispy :)
which specific bacteria did you mean that survives the acidity of the picking solution? Lemon juice and household vinegar bring bacterial levels to negligible.
@@simonwood1260 Good question. Pickling doesn't kill all bateria unfortunately. There are a lot that will still survive, but thankfully they're usually harmless to eat. However, they are known as lactic acid bacteria, and certain types (mainly yeast based bacteria) produce CO2 as they ferment (the same way a beer does, for example). It's this CO2 in the water that breaks down the cells of things like vegetables, and it happens quite quickly in a matter of hours in some cases for soft veg like a cucumber. Lookup hetrofermentative of kimchi for excellent examples of how it can be put to good use.
We love the “Marry Me” chicken in our house, but we’ve been making it for over 10 years now. If you like mushrooms, you can add morels, or any mushroom of your choice. It’s unbelievable!
@@esbech we cook pasta ahead of time and right before it’s ready to serve, either pour the pasta in and mist, or plate the chicken on top of the pasta. It depends on your preference. We used rigatoni. It’s amazing no matter how you serve it ☺️
Barry Lewis thanks for what you do. You may be just talking to glass in the kitchen but imo what I adore is how sincere your responses are and how genuine you are in your excitement to find and experience new things. Some on youtube I have to wonder if they scripted it all but you I never have to wonder this is all you and We love it.
Please do that video on MSG! It’s been so stigmatised in western culture when in actual fact it’s perfectly safe to use and is used as a regular seasoning in Asia and they live pretty long over there!
@@AlexHuntercreativememory MSg has been taken out of most UK foods and thats because it's an excitotoxin, it kills off brain cells. All peer revieweed science
@@AlexHuntercreativememory If MSG is so okay why is it not shown on the list of ingredients in packaged foods? Hidden under "natural flavoring". I don't like it and always can tell when it's in a food product. I can live without snacks but I'd like to eat some salad dressings (Ranch) or flavored cream cheese.
You took that sugar syrup a tad too far as it's gotta be clear, plus saucepan is def the way to go, plus a bit less fruit on the sticks to dunk it easier. The cucumber salad and chickle look interesting though, been seeing a bunch of those on TikTok as well!
Love her! I live in Portland, OR as does she. I tried going to the coffee shop where she worked no less than 6 times even though it was 40 minutes from my house, and I never managed to get a coffee pulled by the one time American Barista Champion who also placed at Worlds. Still bummed.
I am now like you were when you started, a very novice cook. I have cooked marry me chicken twice now and we love it. STILL haven’t tried your amazing chicken drumsticks yet, but I will!
By the way Mr Berry I don't know if you know this or not but if you put salt on tomatoes congratulations you've made a natural form of monosodium glutamate otherwise known as MSG...
That marry me chicken is almost exactly the same as one we make, originally from gousto or hello fresh, called Tuscan Chicken. First time we had it I remember saying that if this is what food is like in Tusacany, we have to go there ASAP! You should try it with chicken thigh, and add in some sugar snaps or mangetout for a fresh crunchy contrast
Gotta love me a good quickle ;) I love making fresh pickles for a dish I’m making and only let it set for however long it takes me to cook everything else.
The Marry ne chicken sounds very similar to what ny husband started making a couple weeks ago: lemon pepper chicken. We use to do a dry rub but it didn't have much of a flavor, so he's been experimenting and came up with a sauce instead. He uses just about the same ingredients and it tastes amazing!!
When pouring something out, if you want to make it less likely for the liquid to splash around by going back up the container, you can put a spoon or a chopstick or something on the side of the container that is pouring pointed to the container you are pouring into and pour 'through' the spoon/chopstick. This lets the liquid 'grab' the chopstick and work it's way down instead of 'grab'ing the pouring container and splashing around.
Really glad you heard us about the MSG! It’s a great additive for lots of dishes, and it gets an unfairly bad rap! One example: the sun dried tomatoes and Parmesan cheese you used in the Marry Me Chicken both have fairly high amounts of naturally occurring MSG!
We have made the candied fruit a couple of times we used seedless tangerines and they were my favorite. I agree marry me chicken is delicious. Great video. Thanks!!
So unique with the cereal latte 😁 I'll definitely try that. I've made a similar recipe of the "marry me" chicken with vegetarian chicken (Quorn product) So delicious 😋 Thanks Barry 💙
Was the few seconds of blended cereal in kitchen towel (eta: it's at 02:13) supposed to be included or is it an editing bllp? To add: Thanks for the videos Barry - my kids have grown up watching your videos, been around for about 10 years and that's crazy
This was great Barry! Thanks for all the videos. Im gonna try that cereal milk one maybe with reeses cereal. The 3rd one though....its pickles...not a salad...pickles..tiktok thinks it invented quick pickles. 😆
Also glad you pushed the Chickle further. That's the trick with those. Really push the cheese to almost burning. Fully melted but hardening and binding again cause it's still on the heat. Kinda making that crusty cheese layer on top of stuff. It gets exposed to open heat for a long time too. And is formed after it has first melted down.
@@scottneil1187 I think mozzarella is tasteless and pointless yet it remains one of, if not the most popular cheese. but oh well. you use your own kind of cheese and barry will use his.
I think I have had a very similar chicken dish a few years ago at a proper italian restaurant here near Boston and it was also one of the best things I have ever eaten. The sundried tomatoes made the dish.
I remember once after I had my knock off cheerios bowl I rly wanted chocholate milk so I just put power in the leftover milk and it was amazing, so I can really see how the coffee one would work out as well
That was allot of MSG. MSG goes a long way, too much and it'll overpower any dish. Treat it like pepper, just a sprinkle is all that is needed and it'll make your dishes shine.
If the chicken was julient, you cud call it Stroganoff. I have been doing this for years with myshrooms and pore the sauce over butterflyed pork fillet. Served with galic fied runner beans. The Stroganoff base is just heaven to do all sorts of things with it, like you said.
7:41 didn't SortedFood do this a while ago? @Barry I know you know Jamie Spafford somehow, I'd like to see you do collab with Sorted at some point, two of my favorite cooking shows in one
@@mrbarrylewis MSG does nothing else then elevating the already existent flavors. It makes it better. And the taste lingers longer in your'e mouth. Don't use too much of it. Just a little bit.
My favorite use of msg is in my teriyaki sauce. I got the recipe from my mother in law who was Japanese. 3/4 cup of soy sauce, 1/2 cup of sugar, 3 or 4 cloves of garlic, minced, 1 to 2 tsp grated ginger, 3 TBSP rice wine vinegar, 1 tsp msg. And if you're feeling saucy, 1 TBSP sesame oil. Mix until sugar is dissolved, marinate meat for up to 3 days. If marinating vegetables, 1 to 2 hours. We grill it usually, or bake in oven and then finish under the broiler for a little char. Japanes pickles to go with the teriyaki: 1 seedless cucumber, sliced thin with a mandolin. Salt the cucumber and massage the salt through, let sot 15 minutes, then lightly rinse under running water. While waiting for the cucumber, mix 3/4 cup of rice wine vinegar with 1 to 2 TBSP sugar until sugar is dissolved. I add 1/2 tsp msg to mine but it's optional. Mix cucumbers and liquid together and put in refrigerator for at least 30 minutes. They last 3 to 4 days in the refrigerator but mine are usually gone immediately.
You don't need MSG for this salad. The original Korean recipe doesn't contain any. BTW if you love this kind of things, look into Korean side dishes - Maangchi is a good place to start.
Look up synergistic umami. Sounds like a mouthful but it just means having multiple sources of umami compounds which work together to be greater than the sum of their parts.
Not sure how much MSG they use in dishes in Asian countries, but personally I (as a Swedish person) have started using a sprinkle of MSG (usually like a pinch of it) in things like stews or soups that I just want to enhance the flavors of without adding more salt to it. Works great 🙂
If you don’t like cucumbers, you can slice carrot on the mandolin and do a very quick boil to soften them a bit, and then shake them with the dressing.
MSG is great. I use it about every single day. It really brings out a great flavor in meats even potatoes. The stuff they sell over here in the USA called Accent and it's just MSG as a brand. If you are afraid of MSG, look up the history on it and why it was banned or whatever. It's insane.
hey, in your upcoming msg video could you also try adding a little additional salt in one and the msg to the other and then compare the two? because msg adds saltiness too
I am that type of person who looks at a recipe i love and think what else can i do to this that would bring the same flavors but i would still love.. I believe i would double up the sauce or maybe even tripple it.. and add some type of pasta.. maybe even a cheese filled pasta or gnocchi and shred or chop the chicken up..and turn it into a marry me chicken pasta or marry me chicken gnocchi.
The cheese on the chickle needs to be cooked until it goes dark gold so its like a cheese crisp, then whilst its still warm you wrap it around the pickle.
In Serbia we have like sugar coated apples, like that grapes and strawberry's, but coat is so thick you need to bite it really hard or lick it like lollipop till you break it, it's very popular carnival sweet.
He referred to a toffee apple in the video while doing the sugar coated fruit. In the UK a thick sugar syrup glazed apple like you described is called a toffee apple as the sugar syrup is taken to a deep brown that tastes toffee like, rather than actually being coated in toffee.
I had a bad day yesterday (recovering from Covid is not going as well as I'd like) so I put on a little Barrithon & my mental state took a major uptick, thanks Barry
Pick and choose where you use MSG. It is a brilliant ingredient for enhancing 'savouryness' - So soups and stews and stir fries with a lot of protein - shrimp, tofu, chicken, beef etc Not helpful in dishes with a lighter taste profile - like quick salted cucumber. MSG is a very worthwhile addition to the larder of anyone who is trying to extend their food repertoire. It's NOT unhealthy and is pretty cheap - just use it wisely.
I think you need to emphasise just how dangerous the toffee fruit process is. Sadly many children has serious burns from this trend. Please check Ann Reardon on this. The molten toffee is WAY hotter than boiling water and STICKS to skin.
The cereal milk trick you did, does work, but look at the video titled "What Cereal Makes The Best Cereal Milk Latte?" by Morgan Eckroth. Also, I can't remember where, but I think I watched a video saying that you need to leave the cereal in the milk, overnight.
VERY IMPORTANT ON MARRY ME CHICKEN- Cook on stove to thickened BEFORE ADDING CHICKEN. Then it's PERFECTLY 😋 😋😋😋😋😋😋😋😋😋!!!!! You've got dry off pickle wth paper towel then you've got to WAIT TILL CHEESE IS VERY BROWN before folding over pickle!! Then it's SO 😋!!! Dipping fruit in the candied sugar - don't cook til brown cuz it's too close to caramel stage. And DIP in water not leave in there cuz it washes off some of the coating. 😊
I downloaded TikTok to watch something and I felt so old scrolling through (mainly the comments) I gave up and went back to my millennial social media apps 😂😂
Did you look up a recipe for the cucumber salad? I think you’re only supposed to use around 1/8 tsp of the msg. It would be interesting to see you try it with a more reasonable amount of msg.
You over cooked the sugar for Tanghulu too lol. Not trying to nid pick just trying to help lol. It’s not supposed to be that dark, also you should not let it sit in the water like that. You’re just supposed to dip it in and than pull it out. Making it sit there is going to make it wipe half sugar off 9:18
For the Marry Me Chicken you should use boneless skin on thighs. Fry the chicken first and then make the sauce in the same pan and add the chicken back.
Mr Barry Lewis you should get Uncle Rodger Aka Nigel Ng , to do a colabb on the Msg video.. Just my two cents or in your country two Pence.. But I feel it would make for a amazing funny colabb. Anyways grate video as always .. Thank you for creating and sharing this with us..
More Videos Like This ruclips.net/p/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5
I've written up all the recipes here with some notes barrylewis.net/recipe/popular-tiktok-recipes/
You always make My day Barry! Thanks For this ❤❤❤
Glad you do these Barry so we don’t have to.
I love your videos and channel barry
Did you know that if you cook sliced cucumber, it turns into a sort of pickle?
Just keep in mind- if you do try it, it's lava. 🥵
I really need to tell you that a snickel... is one of the many words for a male part (you get where I'm going with this, I think) in dutch 😂 😂 😂
Can we appreciate Barry is nearly at 1 million subscribers? Absolutely love your videos Barry
“It’s like eating a bouncy castle” is an amazing way to describe something 😂
haha sorry, I should keep a note of these
@@mrbarrylewisit’s a great description- not that I’ve eaten a bouncy castle but I got what you meant straight away
Right I'm dying laughing 😂😂
I've gotten out of watching RUclips a lot (life got so... lifey...) but i used to watch the channel obsessively. I decided to watch this while I had dinner and was hit with this wave of comfort and nostalgia??? Kind of reminded me of better times. You're a very comforting dude, Barry 😂
Thanks for making my night cozy!
Uncle roger will finally approve of nephew barry now he’s used MSG
Just a remainder that if you take any pickled/fermented thing out of a jar, better to do it with a clean fork or something like that. Because doing it by hands, you introduce another bacteria into the brine, and you will make rest of pickles in jar soggy instead of crispy :)
which specific bacteria did you mean that survives the acidity of the picking solution? Lemon juice and household vinegar bring bacterial levels to negligible.
@@simonwood1260 Good question. Pickling doesn't kill all bateria unfortunately. There are a lot that will still survive, but thankfully they're usually harmless to eat. However, they are known as lactic acid bacteria, and certain types (mainly yeast based bacteria) produce CO2 as they ferment (the same way a beer does, for example). It's this CO2 in the water that breaks down the cells of things like vegetables, and it happens quite quickly in a matter of hours in some cases for soft veg like a cucumber.
Lookup hetrofermentative of kimchi for excellent examples of how it can be put to good use.
@@dataterminal thanks for the scientific explanation for the "phenomenon" :D
ive literally never had that problem, but maybe thats because a jar of pickles doesnt survive a week here in my household haha
We love the “Marry Me” chicken in our house, but we’ve been making it for over 10 years now. If you like mushrooms, you can add morels, or any mushroom of your choice. It’s unbelievable!
That sounds amazing. I have to try that as well.
Do serve it with anything like rice or pasta? To me it seemed like it was missing som carbs.
@@esbech we cook pasta ahead of time and right before it’s ready to serve, either pour the pasta in and mist, or plate the chicken on top of the pasta. It depends on your preference. We used rigatoni. It’s amazing no matter how you serve it ☺️
Barry Lewis thanks for what you do. You may be just talking to glass in the kitchen but imo what I adore is how sincere your responses are and how genuine you are in your excitement to find and experience new things. Some on youtube I have to wonder if they scripted it all but you I never have to wonder this is all you and We love it.
Please do that video on MSG! It’s been so stigmatised in western culture when in actual fact it’s perfectly safe to use and is used as a regular seasoning in Asia and they live pretty long over there!
Stigmatised?, literal tons of it are used and consumed every day here in the UK.
@scottneil1187 Yeah but people will still claim chinese food gives them a headache due to the MSG despite so many packaged foods containing it
@@AlexHuntercreativememory MSg has been taken out of most UK foods and thats because it's an excitotoxin, it kills off brain cells. All peer revieweed science
msg has been shown to kill off brain cells
@@AlexHuntercreativememory If MSG is so okay why is it not shown on the list of ingredients in packaged foods? Hidden under "natural flavoring". I don't like it and always can tell when it's in a food product. I can live without snacks but I'd like to eat some salad dressings (Ranch) or flavored cream cheese.
You took that sugar syrup a tad too far as it's gotta be clear, plus saucepan is def the way to go, plus a bit less fruit on the sticks to dunk it easier. The cucumber salad and chickle look interesting though, been seeing a bunch of those on TikTok as well!
Morgan's coffee videos are amazing, I am not surprised, hers works :)
Ooo, a wild MorganDrinksCoffee appearance in the latte section!
Love her! I live in Portland, OR as does she. I tried going to the coffee shop where she worked no less than 6 times even though it was 40 minutes from my house, and I never managed to get a coffee pulled by the one time American Barista Champion who also placed at Worlds. Still bummed.
Im really liking the new camera angles you have been using as you make your videos
I am now like you were when you started, a very novice cook. I have cooked marry me chicken twice now and we love it. STILL haven’t tried your amazing chicken drumsticks yet, but I will!
I Love Your Videos Barry!
Thankyou, much appreciated
'By the paws of Boston!' Get that on a t-shirt right now👍
By the way Mr Berry I don't know if you know this or not but if you put salt on tomatoes congratulations you've made a natural form of monosodium glutamate otherwise known as MSG...
Tomatoes have glutamates not monosodium glutamate. Thats like saying if youve eaten poppy seeds youve had heroin
I Love Barry Lewis Videos 😍😍😍
That marry me chicken is almost exactly the same as one we make, originally from gousto or hello fresh, called Tuscan Chicken. First time we had it I remember saying that if this is what food is like in Tusacany, we have to go there ASAP!
You should try it with chicken thigh, and add in some sugar snaps or mangetout for a fresh crunchy contrast
Gotta love me a good quickle ;) I love making fresh pickles for a dish I’m making and only let it set for however long it takes me to cook everything else.
Not pickled then is it?, you've just made cucumbers and vinegar.
Hi Barry! I hope you're having a good day! Thank you for the positive content! Stay well! Cheers!
The Marry ne chicken sounds very similar to what ny husband started making a couple weeks ago: lemon pepper chicken. We use to do a dry rub but it didn't have much of a flavor, so he's been experimenting and came up with a sauce instead. He uses just about the same ingredients and it tastes amazing!!
Marry me chicken isan old Tuscan creamy chicken recipe
When pouring something out, if you want to make it less likely for the liquid to splash around by going back up the container, you can put a spoon or a chopstick or something on the side of the container that is pouring pointed to the container you are pouring into and pour 'through' the spoon/chopstick. This lets the liquid 'grab' the chopstick and work it's way down instead of 'grab'ing the pouring container and splashing around.
Loving the TT creations mate.
cheers
We used to eat pickle sandwiches. Toast bread, put on mayo, add dill pickles. So I think chickles could be really good.
Really glad you heard us about the MSG! It’s a great additive for lots of dishes, and it gets an unfairly bad rap!
One example: the sun dried tomatoes and Parmesan cheese you used in the Marry Me Chicken both have fairly high amounts of naturally occurring MSG!
We have made the candied fruit a couple of times we used seedless tangerines and they were my favorite. I agree marry me chicken is delicious. Great video. Thanks!!
I love all your videos! And i am excited to see you reach a million!
If you like the chickle, try pickle roll ups/Lutheran sushi. Try and use pastrami or salami in my opinion
0:08 That cereal box is giving me stay away from Me thank you vibes
So unique with the cereal latte 😁
I'll definitely try that.
I've made a similar recipe of the "marry me" chicken with vegetarian chicken (Quorn product)
So delicious 😋
Thanks Barry 💙
Was the few seconds of blended cereal in kitchen towel (eta: it's at 02:13) supposed to be included or is it an editing bllp? To add: Thanks for the videos Barry - my kids have grown up watching your videos, been around for about 10 years and that's crazy
This was great Barry! Thanks for all the videos. Im gonna try that cereal milk one maybe with reeses cereal. The 3rd one though....its pickles...not a salad...pickles..tiktok thinks it invented quick pickles. 😆
Also glad you pushed the Chickle further.
That's the trick with those. Really push the cheese to almost burning.
Fully melted but hardening and binding again cause it's still on the heat.
Kinda making that crusty cheese layer on top of stuff.
It gets exposed to open heat for a long time too.
And is formed after it has first melted down.
I think the "chickle" is supposed to be with shredded cheese not American.
The candied fruit the sugar syrup is supposed to be clear.
I think you can probably do it with lots of different ones! I like the idea of melting down a big old mozzarella ball and rolling something into it!
Bazza didn't use American cheese, he used a slice of cheddar
@@RedstonerDHe used mild cheddar which is tasteless and pointless.
@@scottneil1187 I think mozzarella is tasteless and pointless yet it remains one of, if not the most popular cheese. but oh well. you use your own kind of cheese and barry will use his.
I think I have had a very similar chicken dish a few years ago at a proper italian restaurant here near Boston and it was also one of the best things I have ever eaten. The sundried tomatoes made the dish.
I remember once after I had my knock off cheerios bowl I rly wanted chocholate milk so I just put power in the leftover milk and it was amazing, so I can really see how the coffee one would work out as well
Can we get a garden kitchen update as cant wait to see you record in it!
That was allot of MSG. MSG goes a long way, too much and it'll overpower any dish. Treat it like pepper, just a sprinkle is all that is needed and it'll make your dishes shine.
If the chicken was julient, you cud call it Stroganoff. I have been doing this for years with myshrooms and pore the sauce over butterflyed pork fillet. Served with galic fied runner beans. The Stroganoff base is just heaven to do all sorts of things with it, like you said.
7:41 didn't SortedFood do this a while ago? @Barry I know you know Jamie Spafford somehow, I'd like to see you do collab with Sorted at some point, two of my favorite cooking shows in one
MSG is the greatest thing ever created.
What does it taste like to you? Why do you like adding it?
@@mrbarrylewis I think the best way to describe it is just "savoury", find it very moreish and adds really well with noodles.
@@mrbarrylewis a subtle warm salty sweet
@@mrbarrylewis MSG does nothing else then elevating the already existent flavors. It makes it better. And the taste lingers longer in your'e mouth. Don't use too much of it. Just a little bit.
Msg is from seaweed and it is pure Unami
For the first one, save yourself some time, and just buy McCormick's Cinnamon sugar and add it to milk.
MSG is found naturally in tons of food, from cheese to tomato, that's just 2,we use it alot
Your TT creations and reactions are awesome! Try more viral recipes! How about coffe ones? Like a coffee cake? ☕☕☕
good ideas mate
@@mrbarrylewis Nice.☕☕☕
I’ve never used msg, got introduced to it about 3 weeks ago, and I would love for you to make a video of it before I decide to buy or not!😂🤩
My favorite use of msg is in my teriyaki sauce. I got the recipe from my mother in law who was Japanese. 3/4 cup of soy sauce, 1/2 cup of sugar, 3 or 4 cloves of garlic, minced, 1 to 2 tsp grated ginger, 3 TBSP rice wine vinegar, 1 tsp msg. And if you're feeling saucy, 1 TBSP sesame oil. Mix until sugar is dissolved, marinate meat for up to 3 days. If marinating vegetables, 1 to 2 hours. We grill it usually, or bake in oven and then finish under the broiler for a little char.
Japanes pickles to go with the teriyaki: 1 seedless cucumber, sliced thin with a mandolin. Salt the cucumber and massage the salt through, let sot 15 minutes, then lightly rinse under running water. While waiting for the cucumber, mix 3/4 cup of rice wine vinegar with 1 to 2 TBSP sugar until sugar is dissolved. I add 1/2 tsp msg to mine but it's optional. Mix cucumbers and liquid together and put in refrigerator for at least 30 minutes. They last 3 to 4 days in the refrigerator but mine are usually gone immediately.
Lovedddd those cucumber salads. I still need to get MSG though, I'm sure it would send it over the edge!!
If you live in the US, MSG is sold as the seasoning "Accent Flavor Enhancer"!
You don't need MSG for this salad. The original Korean recipe doesn't contain any.
BTW if you love this kind of things, look into Korean side dishes - Maangchi is a good place to start.
@@BumblerBeeI've found it before as "Chinese salt" in the UK!
Look up synergistic umami. Sounds like a mouthful but it just means having multiple sources of umami compounds which work together to be greater than the sum of their parts.
from natural sources its fine
Not sure how much MSG they use in dishes in Asian countries, but personally I (as a Swedish person) have started using a sprinkle of MSG (usually like a pinch of it) in things like stews or soups that I just want to enhance the flavors of without adding more salt to it. Works great 🙂
I'm glad you figured out the pickle one in the end, I would have been left hanging otherwise
If you don’t like cucumbers, you can slice carrot on the mandolin and do a very quick boil to soften them a bit, and then shake them with the dressing.
@6:09
"I've dried out my pickle, but this time I'm gonna push it even further"...
Take that out of context 😜
Hi Barry. Where did you get your phone case, it’s awesome?
MSG is amazing. I put it in anything with onions or garlic.
Uncle Roger would approve of the MSG usage
MSG is great. I use it about every single day. It really brings out a great flavor in meats even potatoes. The stuff they sell over here in the USA called Accent and it's just MSG as a brand. If you are afraid of MSG, look up the history on it and why it was banned or whatever. It's insane.
there are studies showing its harmful
hey, in your upcoming msg video could you also try adding a little additional salt in one and the msg to the other and then compare the two? because msg adds saltiness too
'By the paws of Boston'? Someone's been watching Galaxy Quest! Love it!
I am that type of person who looks at a recipe i love and think what else can i do to this that would bring the same flavors but i would still love.. I believe i would double up the sauce or maybe even tripple it.. and add some type of pasta.. maybe even a cheese filled pasta or gnocchi and shred or chop the chicken up..and turn it into a marry me chicken pasta or marry me chicken gnocchi.
Nice :)
What is the name of that garlic squishing thing, and where can I get one?
It's a Joseph Joseph garlic rocker
@@YaaLFH Cheers!
The cheese on the chickle needs to be cooked until it goes dark gold so its like a cheese crisp, then whilst its still warm you wrap it around the pickle.
Yes MSG video would be great, never tried it in my cooking but a buddy of mine keeps a big jar in the kitchen.
MSG !! Fuiyooooh!
What a fun video & thanks for sharing Barry 🤪👍🍓🍇🥒🍗🐾
In Serbia we have like sugar coated apples, like that grapes and strawberry's, but coat is so thick you need to bite it really hard or lick it like lollipop till you break it, it's very popular carnival sweet.
He referred to a toffee apple in the video while doing the sugar coated fruit. In the UK a thick sugar syrup glazed apple like you described is called a toffee apple as the sugar syrup is taken to a deep brown that tastes toffee like, rather than actually being coated in toffee.
I'd love to see a msg comparison video! 🤓
I might eat sundried tomatoes from the jar as a snack (after getting as much oil off as possible
"It's like eating a bouncy castle" Ummm... Barry how do you know what a bouncy castle taste like??? 😂
I really should start adding 'Would imagine' to when I say these things lol
You have a way with words 😂 thanks for the video
Slice the pickle fine, and the cheese mix together and fry ❤
I had a bad day yesterday (recovering from Covid is not going as well as I'd like) so I put on a little Barrithon & my mental state took a major uptick, thanks Barry
Pick and choose where you use MSG. It is a brilliant ingredient for enhancing 'savouryness' - So soups and stews and stir fries with a lot of protein - shrimp, tofu, chicken, beef etc Not helpful in dishes with a lighter taste profile - like quick salted cucumber. MSG is a very worthwhile addition to the larder of anyone who is trying to extend their food repertoire. It's NOT unhealthy and is pretty cheap - just use it wisely.
it has been shown to kill off brain cells. its unhealthy
I think you need to emphasise just how dangerous the toffee fruit process is. Sadly many children has serious burns from this trend.
Please check Ann Reardon on this.
The molten toffee is WAY hotter than boiling water and STICKS to skin.
The cereal milk trick you did, does work, but look at the video titled "What Cereal Makes The Best Cereal Milk Latte?" by Morgan Eckroth. Also, I can't remember where, but I think I watched a video saying that you need to leave the cereal in the milk, overnight.
I've been adding the leftover cereal milk to my hot coffee for years
VERY IMPORTANT ON MARRY ME CHICKEN- Cook on stove to thickened BEFORE ADDING CHICKEN. Then it's PERFECTLY 😋 😋😋😋😋😋😋😋😋😋!!!!!
You've got dry off pickle wth paper towel then you've got to WAIT TILL CHEESE IS VERY BROWN before folding over pickle!! Then it's SO 😋!!!
Dipping fruit in the candied sugar - don't cook til brown cuz it's too close to caramel stage. And DIP in water not leave in there cuz it washes off some of the coating. 😊
Wonder if you can use the cereal milk heated to make a flavoured hot chocolate 🤔
I downloaded TikTok to watch something and I felt so old scrolling through (mainly the comments) I gave up and went back to my millennial social media apps 😂😂
logagm is so much more than just a cucumber guy lol. absolutely worth watching his videos.
Hahaha. When we were kids, oh about 60 years ago, we just added cinnamon and sugar to our coffee. Or a bit of vanilla.
Did you look up a recipe for the cucumber salad? I think you’re only supposed to use around 1/8 tsp of the msg. It would be interesting to see you try it with a more reasonable amount of msg.
OOO I made the Marry Me Chicken with Capsicum...... YUMMO
Barry, did you manage to clean that sugar pan?
After you bake it take the chicken out cut all the chicken back up stir it into the sauce serve it over rice or mashed potatoes 🤤
Adding chili flakes or a chili flake crunchy sauce to the cucumbers is delicious!
“Drain through kitchen paper” Proceeds to use milk that has not been drained. Barry, what happened? 😅
Oh in the Patreon longer version that would make way more sense lol
Gotcha lol
You over cooked the sugar for Tanghulu too lol. Not trying to nid pick just trying to help lol. It’s not supposed to be that dark, also you should not let it sit in the water like that. You’re just supposed to dip it in and than pull it out. Making it sit there is going to make it wipe half sugar off 9:18
Where did you get the plates you served the marry me chicken from?
Barry officially has the best phone cover in the world.
The sugar coating of Tanghulu is meant to be clear and you dip the skewered fruit into the sugar rather than rolling the entire skewer in it
Msg blind test with Mrs B and Chloe would be epic
Good job it was a pickle with the cheese to make a chickle, and wasn't a snickers added to the cheese. Don't know if I fancy eating a sneese. 🤣
HEY BTW you Can Microwave the cereal for like 10-30s and then put jam on it
MSG! Fuiyoh!!! MSG stand for "Make S*** Good!"
Thumb out, mate. 🖖🏽
Also, Phoebe 2028 will be 20. Crazy!
I’d like that last chicken dish over rice or noodles!
For the Marry Me Chicken you should use boneless skin on thighs. Fry the chicken first and then make the sauce in the same pan and add the chicken back.
Mr Barry Lewis you should get Uncle Rodger Aka Nigel Ng , to do a colabb on the Msg video.. Just my two cents or in your country two Pence.. But I feel it would make for a amazing funny colabb. Anyways grate video as always .. Thank you for creating and sharing this with us..
You have MSG in ready made stocks and bullion cubes. So I think that You have used MSG.
it's been removed from many UK products thankfully
Here in my room, yelling in Spanish SECA EL PEPINILLO!!!!!! dry the pickle!!! lol