- Hey folks, it's Barry here welcome to my virgin kitchen.
I hope you, as always, are well.
Look it's a pack of Doritos.
They're cheese flavour and bizarrely, of all cheese crisps,
I actually kind of like them.
I gotta be honest, I prefer the cool ranch flavour
and even the hot chilli roulette thing was quite fun to do
with some friends recently.
But that is it.
Loads of you wanted to see me make a giant one,
and I'm not talking last week or last month,
I'm talking the last few years I've had lots
of requests to make a giant Dorito.
Whenever I think of Doritos I think of that
funny picture of Danny Devito as a Dorito.
I think that makes me chuckle.
But more importantly I've had an influx,
particularly in the last few months of this image.
I've been mulling over calling this video a giant
DORO actually because in Spanish the suffix
"-ito" means little do the word "dorito"
means something like "little doro" implying the existence
of a bigger and legendary snack called "DORO."
I don't know if that guy is actually holding one that's
legitimate or it's been photoshopped or what
I haven't really done that much research into this.
Maybe I should have, but I'm just gonna do it.
I've looked in the cupboard and sadly the hasa marnia,
or is it masa harina, I dunno I've forgotten,
corn four that you can use, that I've used in the past
to make corn tortillas, has randomly disappeared
during the house move so I'm gonna have to improvise.
I can't even use corn flour, right up there,
because although it sounds the same and you think "yeah"
it is completely different. It ain't gonna work.
But anyhow we plodded on with the mission because
why I'm here is super size this because
if you have a Dorito loving friend,
if you love Doritos and you want to make it big for a party,
or something like that, just to wow your guests
that'd be pretty darn cool.
So as I mull over my Dorito predicament,
I am just thinking to myself, what can I do?
I am munching on my Doritos I could just wizz them up.
Could I have wizzed them up? I didn't do that.
I could wizz them up, mix it with some egg and bake it
and maybe that would-
Maybe I should stop and do that now.
No.
I suddenly remembered something.
There was something I saw online a while ago
on a cooking show where a man actually wizzed up
flour tortillas to reverse engineer,
okay that's the action for reverse engineering,
reverse engineer tortillas. That was with flour so I thought
right, it shoud work with corn and luckily
in the cupboard behind me we had some corn tortillas.
So at this point you want to get yourself something like
a really high powered food processor. Not a really weak one
because it'll go (fart sound).
Yeah. I think four should do it.
You want to really tear into your tortilla.
Get it into little pieces. It'll feel a little bit like skin
like dead skin kinda, but put it into your high powered
blender, screw your lid on, and you've effectively got
a canister of dead skin, bear with me,
press that wizzy button.
(Blender)
(laughing)
Oh, yeah.
I can't believe this is working.
It's messy and it's a little bit annoying,
but it's working.
It took a little bit of work and I had to do it in batches.
I used four tortillas in the end and at one point
I was doing it and Boston was wondering
what the heck I was doing, pondering.
Amy was hiding away under the table
as she normally does. Fact she's doing it right now.
The most important thing is you need to wizz it,
shakey shake, wizz three or four times until you're left
with your own homemade corn flour.
Look! We've done it. That is super fine. Wow!
And remember that's masa harina corn flour,
not the corn flour I've got in my cupboard because that's
(explosion imitation)
completely different.
I can then basically replicate making tortillas like normal
right? So I can add water to the flour just gradually
and mix it together.
I think if I can get it to be like one sort of mass,
like this, then that's a pretty good thing
I then pulled out the biggest baking tray that I have here
in the kitchen and I can start to mould and manipulate
and make my Dorito shape.
Oh yeah.
But as you can see, sometimes they come not in the perfect
shape, it doesn't really matter. It's your Dorito triangle.
Make it the way you want. You need to get it super thin.
Don't make them too thick. You wanna roll it out.
Actually when they make normal tortillas you can get these
presses online, I did my best to replicate that with a
baking tray. Just keep working away at it until you've got
a relatively happy shape that you've got and you want
and you- and then we can move on.
But whilst that was baking away in the oven,
it was time to make our gorgeous tiny cheesey seasoning,
which was very simple to do.
This is the whole pack of grated parmasan cheese.
One of three or four cheeses
that I'm actually okay with cold,
mozzarella, cream cheese, grana padano, and parmasan.
Smoked paprika,
smoked garlic,
and some chilli powder, this is mild chilli powder
because we're not really going for too much heat
but if you wanna make the inferno ones
you just probably chilli max this out
and go for some extra strong stuff.
Just had a sneak peek and it does look to be working,
Taking the moisture out,
I was worried it was going to crack it hasn't yet.
With the Dorito initially baked,
Oh, wow. It's actually moving alright,
we could then start to apply our seasoning onto it,
really working it in there.
My fear was kinda putting the seasoning and rubbing it all
on one side, turning it over before baking it and
the rest of it just falling off. That coulda happened.
It was all about taking my time, right mate? Yeah.
Thinking about it right now I see no reason why I could
not have rubbed the seasoning in with that first bake
so it kinda absorbed in there and then did a double rub. Mm.
With it being warm it'll be weaker though so I'm gonna
let it cool down a little bit longer before flipping it
so it maintains it's strength.
I'll season the other side, bake it,
and eat it warm and crispy.
Meanwhile, Mrs. Barry's making a bagel.
With that fun bake done and the seasoning rammed in there
the kitchen, it's smelling even still right now, like
Yankee Candle Dorito version, which should exist.
Maybe it shouldn't cuz some of you will eat the candle.
Enough of that, I can now reveal the giant Dorito.
(drum roll)
(wheeze)
Look.
There it is in all it's glory.
I took a little bit out of it. Oh my gosh.
I might have gone over it heavy with the paprika. Look.
I feel like I've caught a fish.
Feel like I'm on the front cover of a fishing magazine
and I'm holding it up and weighing it.
But there we go then folks. It's super crunchy,
super full of the flavour. You guys absolutely hounded me
to see this one and I love the fact that it's kind of
completely homemade and fresh and actually pretty easy.
Doesn't really do it justice anymore, does it?
Well there we go. Any other giant food ideas you've got
do let me know down below and remember to have a barrel
of fun and check out the rest of the giant food playlist
and all the other playlists here on the channel
over 1,300 videos for you to get some food, fun and
inspiration from. Bye bye.