- So apparently there's this thing
that is really tasty on TikTok
called a snickle,
which is, basically,
if I show you a Snicker
and the jar of pickles.
What the heck is going on in my mouth?
(upbeat music)
(bubbles pop)
Hello, everyone, it's Barry here.
Hope you're well,
wherever you are in the world.
Welcome to our kitchen.
Today we're doing another Barry Tries
which is part of the playlist
where I try a variety of recipes
from famous chefs, blogs,
and actually, recently,
quite a lot of TikToks.
So we've got three TikToks
plus a bonus thing
that I'm gonna do at the end today.
And, I've gotta be honest,
it's a little bit quirky.
There's one proper recipe,
here's one that I've already done,
which is gonna be quite weird,
and there's another one
with the air fryer,
which I'm just, kind of,
getting used to
and is actually quite simplistic,
based on a skillet cookie.
But first of all,
I wanted to bring you up to date
with two things.
First thing, a few years ago
I started splitting up my videos
and posting them onto Facebook,
just to, kind of,
spread myself out online.
And I've started doing that, actually,
on TikTok. (graphic whooshes)
My username is @mrbarrylewis.
It's just small compilations of videos,
which, of course, the main ones
still stay on my website
and YouTube channel.
So, if you're on the Tok of Tik,
have a look,
mrbarrylewis.
Second of all,
the garden kitchen-kitchen is on order,
but I realise I haven't
shown you the room yet.
So we're gonna go outside
to my new purpose-built garden kitchen.
Though I'll still use this kitchen,
but many of it'll be in my real kitchen
for lots of other kitchen output.
Woo.
Let's go.
(upbeat music)
All right, welcome to
a very echo-y garden kitchen.
Down here, right,
I've ordered the kitchen already.
We are gonna have
my own dedicated kitchen,
which I was laying out with these boxes
but I used them to help paint
my skirting the other day.
So, basically, it's gonna be a
U-shaped kitchen with an island
and I have enough space
for two people to present.
There's gonna be some other
really cool quirky things.
Yeah, so excuse the lighting right now,
'cause I'll have some
actual proper lighting in here
so I can film at any time.
In my current kitchen
it's quite hard to film
after a certain time,
'cause the light goes crazy
and Mrs B doesn't want lights in the house
for the rest of her life.
We've got water coming in,
we've got gas electric,
I've got some extraction for the hob,
we've got air conditioning
that blows hot and cold.
We have got a little slot there for a TV
with, actually, interaction
with you guys,
which is gonna be absolutely insane.
I'm really, really excited.
Down the other end here
I'll be doing some other
little pop-up bits
for short form content.
So we're gonna be posting a lot more.
There's gonna be
an outdoor cooking area
where I'm gonna film
building my own pizza oven and barbecue
and we'll also do some
recipes out there.
Plus, I'm gonna get
out and about a lot more.
When I have this space to use,
it'll give me the freedom to
film, like, in the afternoon sometimes.
And then it means I can get
out and about and film some
really cool stuff on the road
locally and internationally.
It's like a carcass right now,
but I wanted to just
at least show you
that it's gonna be blooming awesome.
The kitchen's arriving
in about three weeks.
By the time we top and tail things,
it would take a little bit longer,
but it's gonna be so worth it.
I am super excited.
Right, let's get back inside.
We will still use this kitchen
from time to time
but it is just really exciting
to have a dedicated space
that's literally there.
Let's get going.
Yes, we're trying
three viral TikTok recipes today
to see whether you actually should
and with the first one
I've already started,
because it's an overnight
(chuckles) recipe.
It's just, kind of, like a shakeup.
And it's something called
Taco pickles. (laughs)
I don't really know how to explain this,
but it's supposed to be a snack.
You basically take
a jar of pickles or sliced gherkins,
like what I've got here.
So, obviously,
it is preserved in vinegar.
You can see that juice
just at the top of the lid.
And this is what I did yesterday,
so I'll do it again.
We'll pour a little bit away,
just a teeny bit, okay?
'Cause, we want that fluid.
In here is some taco seasoning,
also called fajita seasoning.
It is a combination of
lots of different herbs and spices.
(laughs) All right.
(high pitched) So, we've got paprika,
onion powder, chilli powder, cumin seeds,
coriander seeds, dry garlic,
cayenne pepper, tomato powder, nutmeg
cinnamon, black pepper,
and a little bit of lime oil.
And all we do is literally
put the lid on. (ominous music)
Now, I dunno about you,
my first introduction to a gherkin
was in a McDonald's hamburger
and I just refused to throw them away,
so I ate them
and I actually quite like them.
And if you can see,
look at the colour,
it's gone already.
So that vinegar, effectively,
that it's preserved in,
the acidity is gonna, sort of,
marinade-ish the gherkins.
All of those flavours,
those spices and herbs
that we just read out
are gonna work in there.
And while leaving it overnight,
which I've done,
it should taste nice?
Should?
Snap. (laughs)
Here's the one I left overnight.
Looks the same.
It looks like a jar of
tomato sauce, doesn't it?
It doesn't appear to have
done much that I can see.
It's sat in there.
So hopefully it's marinated in some way.
We're gonna taste that at the end.
So that is our first recipe.
Anyhow, the next one
is something called a breakfast bake.
So there's a fair bit of
prep needed for this.
So I'm not gonna show you it all,
but will it be in a breakfast bake?
It does involve bacon.
And, spoiler alert,
I actually do think
this is gonna be incredible.
So what is it?
Basically, it's a lot of things
that aren't always
specifically breakfast related
and there's some things omitted.
You can make it your own.
Things in a dish.
So we've got the bacon,
we've got some spinach,
which does look like a lot,
but by the time it cooks and wilts
it'll probably be, like, that big.
We've got some chopped tomato,
chopped onion, chopped green pepper.
And that's not it,
we've also got some potatoes,
which we'll wash and grate now
to, kind of, create a hash brown layer.
Hash brown layer kind of sounds like
the sort of place where, like,
a nasty evil potato in a cartoon
or a film would hang out,
don't you think?
(mellow music)
So we're left with some, like,
potato-y hair like that.
I've kept the skin on,
I'm perfectly happy with that.
But, I will give it a dry
with some kitchen towel.
Do that to the other potato.
And that is our evil hash brown layer.
Okay, so I'm very lightly
greasing this dish.
I think it's fair to say
that this could be, like,
an all day breakfast bake.
Spinach, first of all, okay.
Kind of creating, like,
a little garden layer.
Then just sprinkle
all the other bits on.
So the bacon, the peppers, the onions
and the tomatoes
all going on as a sort of combo, really.
Just, sort of, spread it around.
Right here
is a mixture of
grated cheddar and mozzarella
and red Lester cheese.
Sort of, like a three cheese mix.
Love it.
So vibrant.
And then we've got
our hash brownie layer.
(upbeat music)
Oven is preheated, okay.
We're not finished there.
This is where it gets
quite quirky indeed.
And I'm looking at this
right now thinking,
"Okay, is that really a breakfast bake?".
There is a lot going on
and I am not disappointed
about it whatsoever.
Oh, look at that underneath, aw.
I think this next step
could make it merge a bit
and I'm all good with that.
We're gonna add pancake batter. (laughs)
So we have got this pancake mix,
which I think is actually
gonna do the job. (packet crinkles)
Along with four eggs.
Oh, a little bit of shell.
Still my favourite hack
using another bit of shell
to get shell out.
My friend Michelle taught me that.
No, bad, bad dad joke.
Bad dad joke, bad dad. (laughs)
Also needs some milk.
Nice.
(salt shakes)
Shimmy of salt.
Big bit of pepper.
And then we'll just whisk it through
to dissolve that powder
and blend the eggs and all that.
(whisk rattles)
Nice and smooth, combined and blended.
Batter up, actually, in every sense.
It's time to pour this on
and, hopefully,
not ruin the aesthetics of it.
Oh, wow.
Oh, that is just soaking in.
Amazing.
And, obviously,
with the egg in there alone
you don't really need
to use the pancake mix.
I think you could get away with it,
but then you'd be, kind of,
making, like, a big square omelette.
But, I think it's that pancake mix
that should hold it all together.
And a bit like
the angel and the devil here.
The angel is saying to me,
"Yes, it's gonna be perfect golden brown
and stay like that.".
And the devil's, sort of, saying,
"Nah, it's gonna sink and collapse
and be all lopsided
and brown and stuff.".
But, there's a lot of good things.
(sniffs loudly)
The pepper smells good.
A lot of good stuff in there.
Right, we'll bung it in the oven
for 45 minutes.
(tray rattles)
Let's see what happens.
I'm really intrigued by this,
because, effectively,
that pancake batter should...
Will it increase in volume?
Will it rise?
That's the devil thing, again, going,
"Oh, no, it could go crazy,
enjoy it.".
I don't know.
But, it's gonna, hopefully,
wilt the spinach.
The bacon's gonna warm through.
All the vegetables are gonna soften.
The cheese is gonna melt.
And that potato layer,
is that gonna be like
a rosti, a hash brown layer?
I don't know,
but it should brown and char and crisp.
Oh, my gosh.
We will find out.
The last recipe,
I actually could do it
completely homemade,
but it said to, literally,
buy one ingredient,
which is ready made cookie dough,
because it's a twist on a
skillet cookie with an air fryer.
It is, yes,
an air fryer cookie.
So, let me at least
get the prep done for that
and we'll try and time it all together
when we eat a medley
of pickled taco seasoned breakfast bake
and hopefully an air fryer cookie,
which I think will bring us
onto my previous video a little bit,
as a talking point.
Okay, no joke,
it has been a solid 15 minutes
and I cannot find the air fryer.
I genuinely can't find it.
I feel like I'm, like,
John Travolta in Pulp Fiction, like,
(laughs) I can't find it anywhere.
- Hello? - Do you know where
the air fryer is?
The new one?
- Where the what? - The new air fryer is?
Do you know where it is?
- [Mrs. B] Oh, yeah.
Where did I put it?
- I don't know,
because I can't find it anywhere.
- [Mrs. B] You know where the squash is?
- The scotch? - Where the coffee stuff is.
- With the coffee?
- Yeah. - All right.
- The bottom shelf. - Yeah.
- [Mrs. B] Behind the squash bottles.
It's in there.
- Oh, okay.
- Yeah. - Okay.
Bye.
What?
She shoved it behind here.
Oh, my gosh, it's in there.
There it is.
And it will not be
going back in that place.
I'm sure it's gonna go
in the garden kitchen anyhow.
Oh, actually, if you have
an idea for the name of
the garden kitchen, do let me know.
So, air fryer bucket,
which was the term we called it
the other day
when we did the bread video.
Aha, yes.
I've given myself,
by just putting it into the bucket
and shaping it slightly,
a little bit of a mould to put in
our ready made cookie dough.
There we go.
And now I can just start to...
(laughs) You probably can't
see that too well.
And I'm making it as thin as I can.
Yeah, that will do.
So, hopefully,
should be able to lift this in.
(foil crinkles loudly)
Oh, like a glove
So, it can go in there.
(bucket scrapes)
(Barry grunts)
It's already at 160.
Apparently, in 10 minutes,
it should be done.
Now, as we know,
from the air fryer bread video,
I actually had feedback.
Someone said to me,
"Barry, why didn't you eat
the smaller loaf?
Was it raw?
And if it was, that would be hilarious."
They actually tweeted me
and I replied,
"Basically, Mrs. B had a sandwich
before we did that scene."
She's like,
"I don't wanna eat a lot of bread."
So we agreed to have
a little bit of the small one
and then expecting to eat the larger loaf,
which, of course, was raw.
But, the 10 minutes,
and as a few people have found out,
just about does it.
Whereas, I'm thinking, like,
that, what we saw with
the bigger loaf,
with the cookie I don't think
we're gonna get this super charred top.
I think it's gonna be gooey.
And if there's anything that
that's okay for, it's a cookie,
which is why this alternative version
of a skillet cookie
the energy saving
and preheat in that oven versus this
is actually pretty good.
We can bake a cookie
and it's gonna be, I think,
partly gooey, which you're not gonna get
that gorgeous crispy crunch on a cookie.
But, I think with
any recipe in the world to eat,
a cookie will be all right.
So, we'll find out.
I'll try and time it
so this is ready just as that's ready,
which smells sensational, by the way.
And then we get to eat some taco pickle.
Gherkin taco.
Nope, pickled taco gherkins. (sighs)
Oh, there's the bonus thing too.
A real medley (chuckles)
of food.
- [Boston] Huh.
- Look.
Thanks, Boston.
Look at that.
It looks like a cottage pie.
The pepper and the charred fringes.
- [Boston] Huh.
- Thank you, Boston, again. (laughs)
Oh, it's like flared
and it's puffed up,
the pancake and maybe egg.
I don't know what's happening,
but I'm very egg-cited.
Just gonna scatter some spinach on
just to give it a little bit of colour.
Oh, it smells so good,
but I do wish maybe there was
a bit of sausage bits in it
or something like that.
Oh.
Let's see if we've made a cookie.
(bucket rattles)
Oh, yes,
look at that.
I'm so glad I did it thin as well.
(foil rustles)
Ah.
And it's held its shape.
I'm just gonna let it
cool down for a little bit.
On the air fryer video,
I forget the exact word it's worded,
but one of you commented
when I was reading out the list
of so many warnings on there,
every warning has a story.
And I thought that was one
of the best quotes I have ever heard.
(laughs) I've used it, like,
twice already.
What a medley of food.
Please do keep the
TikTok video recipe ideas coming in
that you want me to test.
Remember, like I said,
I've just started putting some
short clips from historic videos
on TikTok for now
and maybe some exclusive ones
going forward if you like it.
But, we'll start with...
(lid pops) Ooh.
Oh,
that does smell spicy.
Doesn't feel any sort of softer,
'cause it's been preserved anyway.
I was gonna do some videos
on preserving, actually.
I got really geeky over Christmas.
I read loads of cookbooks.
(laughs) As he eats a taco gherkin.
Oh, my goodness.
I mean, this probably helps
that I like pickled gherkins.
That has actually slightly
minimised the acidity of the vinegar
that it's pickled in.
Oh, wow.
Not technically a recipe.
I just shove some seasoning in
and shook it up.
That was the cooking technique.
Shake it up, Taylor Swift style.
But, that is amazing.
And the really cool thing is
maybe I'll do this as a video update,
I can leave this, keep it in the fridge,
and that spice mix is gonna
stay preserved
and maybe that flavor's
gonna develop even more.
I thought that was gonna be weird.
It is a bit, but it's nice.
Yeah, just get a little, sort of,
closer to this a minute
just so you can see the layers there.
All right.
(bake crunches) Oh,
a little crunch on it.
Not too much,
but then you go straight into,
oh,
the softened ingredients below.
One of the worst words
I hate using in cooking videos,
it's quite moist,
but look at that.
There are slight omelette vibes
going on there with those
added potato chardy edges
with all the bacon
and everything else underneath.
Whoa.
Oh.
Oh, my goodness,
that is amazing.
It's so light and airy
and it's got this amazing,
like, combination of flavours
and textures and crunch.
It's a little bit like a quiche.
It's very very addictive.
It's quite light, like I say,
and just enough in there.
It is gorgeous.
And it's a breakfast bake,
but you could genuinely
have that for dinner.
I mean (laughs), like,
I don't always have
spinach for breakfast.
I prefer cornflakes.
All right,
and here is the cookie.
You can see it looks pretty good.
I'm actually amazed by the colour.
And maybe I could just show you
(foil crinkles)
with ready made cookies dough,
it didn't really rise that much.
Well, you don't really know
what's in it,
but I wanted to follow the recipe.
If you make your own,
bit more bicarbonate of soda,
baking powder in there
you might get a bit more rise,
but spread it out.
(cookie crunches)
Mm.
I think it's stuck slightly to the foil.
Yes, it is.
(gasps) That's my feedback.
Grease the foil lightly,
if you don't mind,
if you don't mind.
But, you've got this part, sort of,
baked hard surface like this.
It's not too hard, it's fine.
See, it's soft, it broke like that,
but, ultimately, it's gooey
and cooked through.
Not the most gourmet cookie
you'll ever make in the world,
but, as we found out with the air fryer,
much more energy efficient.
Done in 10 minutes.
And if you need a quick fix
and you don't wanna make your own
cookie dough from scratch
that's pretty darn amazing.
Stonkin'.
So, there we go folks.
Hope you enjoyed the video.
If you did,
don't forget to give it a like.
And also consider
subscribing to the channel,
if you have not already,
for regular content
and much more coming soon
with the exciting stuff
we talked about earlier.
Thank you so much.
Keep the suggestions coming in
and I'll see you next time.
Ciao for now.
(upbeat music)
♪ 'Cause cooking ♪
♪ Is nice ♪
♪ 'Cause cooking ♪
♪ Is nice ♪
♪ 'Cause cooking ♪
♪ Is nice ♪
♪ Nice, nice, nice ♪
- Hello, welcome to the bonus scene.
So, apparently, there's this thing
that is really tasty
on TikTok apparently
that you guys sent me
called a snickle,
which is, basically,
if I show you a Snicker
and the jar of pickles.
Apparently the combination of
a Snicker inside a pickle (chuckles)
creating the snickle,
is really tasty.
So I might need to just
do a little bit of an operation
on the pickle.
I'm going to, basically... (chuckles)
I've form a, like, (laughs)
yeah, definitely a gherkin boat.
And there we go, look at that.
That, my friends, apparently,
is a snickle.
Let's just go for it.
(snickle crunches)
What the heck is going on in my mouth?
(Barry grunts)
It started with a really strong tang
of the vinegar
even more so than our taco ones.
That kick was there
and then it started to go all mushy,
but then there was this sudden, like,
rush of the sweetness
from the Snickers,
not really so much the nuttiness.
And it, sort of, changed it to, like,
this, like, marshmallow-y texture.
For about five seconds.
It tasted, like,
really sweet mushy marshmallows.
And then it went back to
just being weird again.
So, I think, out of everything,
to be fair, this was probably
right up there with what
I thought would be the worst today.
It's definitely that.
But, this really caught me out.
All three were winners,
and I'll see you very soon.