(upbeat music)
- Hello everyone,
today, very exciting.
We have a chef, Ben, and a normal, Jamie,
and they are going to be reviewing some vintage
and antique kitchen gadgets.
(upbeat music)
Boys, lift the clocher number one.
- Schwing.
- Oh, it's like a guillotine.
- Yeah.
With a wheelbarrow handle.
- Oh
- Wow. Ah
- I wasn't even looking.
- No, but I knew where you were.
I think it's literally, it's a slicer of some sort.
- How sharp is it, out of interest?
- Sharp enough, but it's not razor sharp.
But then more importantly it's thin and sturdy.
- So are we thinking sliced meats or sliced bread?
- It's square, whatever goes through it is square.
Has a right angle.
Cause it would sit in this as you push through.
- Yeah.
- Like spam, corn beef.
- Kadoosh, kadoosh, kadoosh.
- Are you okay with this?
- I regret.
- Everything at home okay?
- [Mike] Boys. This is Raadvad Bread Slicer.
- Bread?
- [Mike] This guillotine style blade is perfect
for cutting bread at any thickness you desire.
Featuring a stainless steel blade,
wooden handle on boards.
It can also be used for cutting foods such
as bread, cheese, vegetables, and meat.
So, Raadvad are a Danish company,
and they were founded in the mid 1700s
as a group of mills.
These mills included a sharpening mill,
which led to the company producing knives
and other kitchenware.
Around 1890, the Danish factory at Raadvad
began to produce their original cast iron bread slices,
and soon became commonplace in Danish homes.
- This definitely feels like it's of the age
before things were started to be built to have a lifespan.
- Bread has changed a lot since this was made,
so it would be really interesting to see-
- Yeah.
- What the bread that we like now does in this machine.
- [Mike] That's exactly the thought that we had.
(all laughing)
- Ouch.
- I've seen tighter slices.
- [Barry] Okay, just try again. - Shall we go again?
- [Jamie] It's more squashing than cutting.
- It is, isn't it?
- At a slow speed. - Yeah.
- What happens if we do it at a fast speed?
- [Barry] Oh God.
- [Ben] Nice.
- [Both] Nice.
- Oh wow, that is very good.
- Oh, look at that.
Excellent. Oh, I broke it.
- Ben! That was gonna last the apocalypse.
- That was post apocalyptic.
You're the apocalypse.
- No, we're good, we're good.
- Do you wanna try some other things?
I think we smashed the crack.
- Yeah, I think we've got the hang of that.
I think that's worked.
That's worked.
- [All] Ooh.
- [Ben] Much more satisfying.
- It just cuts through like butter.
- [Jamie] Oh, that's better isn't it?
- That's good.
- Oh yeah, that's nice.
- Jesus (beep)!
- It is better, quick is better.
- He's on one.
- I know.
- Some chorizo.
- Slowly, slowly if it's a firm charcuterie.
Mm.
- Mushy, mushy.
- Bit mushy mushy.
Cause it doesn't meet anything.
It's got nothing to meet to cut against.
- To be fair, I'm not sure it was made for chorizo.
I'd like to see a pineapple, Barry.
Would you like to see a pineapple, Barry?
- Oh yeah, cut up a pineapple.
- Very satisfying.
- That was good.
- Very satisfying.
- Boys, what do you think?
- [Jamie] I've got mixed thoughts.
It requires some dedication, doesn't it?
I think is what we've found.
- Thinking about this application.
This presumably was more in the home
as opposed to in a bakery.
Whereas now you can buy loaf whole
or you can have the bakery slice it perfectly for you.
I imagine it would work better with denser bread
like that you would find in Scandi' countries,
like rye breads, sticky breads.
- What do you think about like a ham?
- Like a roast ham? - Yeah.
- And then it looks much more like a meat slicer
that you'd find in a butchers or a deli counter.
- It's in pretty good working order, isn't it?
Obviously, it's probably not as sharp as it was
from day one.
- No, but there is a screw here and a screw here.
You could take the blade out and sharpen it, easy.
- Do you want to hazard a guess
at how much I paid for it?
- 60 pounds.
- Reckon this goes for a cool 80 pounds.
- Bargain. I paid 49.99 for it.
- This bit that kept falling off is, in fact,
on a screw that adjusts your cutting slice.
And then you push this through until it meets that.
- To the end.
- And then all your slices are the same every single time.
And you can adjust that with a screw.
See? So simple but genius.
- Well, boys, is this built to last
or best left in the past?
- You introduced it as a bread slicer, for that
it should be left in the past.
But, I think it is built to last for cheese and meats.
- I reckon we've bettered this now.
With technology and materials.
This is best left in the past.
(upbeat music)
- Ebbers, are you ready to get nostalgic?
- Yeah.
- Lift the cloche.
- Oh.
- It's of an era where this colour,
or like a avocado bathrooms, was a thing.
- Yeah.
- [Jamie] '70s.
- Oh, they're all different.
- Yeah. Oh look, we are cutting stuff out.
- It's either a suction or it's a plunge.
It's either sucking something
out or it's pushing something through.
- Is is it to create shapes of food?
- Yes.
- For kids?
- For cutting stuff out.
I wonder if it is like cake pops.
And I know that is also a relatively modern thing
but, you're cutting up bits of sponge and then
does these have a stick through it rather than a plunger?
- [Barry] This is the Classy Cuisine Canape Maker.
- This was sold in Selfridges.
It's got a Selfridges sticker on it.
- [Barry] You can make canapes the easy way
with the classy cuisine canape maker.
Each of the four shapes is safe and simple to use
as a pastry cutter.
Simply press and lift onto your food
of choice until the container is full.
Pop a cocktail stick through the middle,
and gently press the button to remove the canape.
- It's even better than I thought.
So, you are not just putting this
into a piece of bread and going right,
all right, I'll do that over there.
You are layering.
You are layering up.
- Jamie. This, this is a four tiered sandwich you can make
in a single mouthful.
- That's amazing.
- This actually came with a recipe book.
Would you like to have a look?
So, flick through to the first three or four pages
and it'll tell you how to make the-
- Salmon supreme, Pate Provencal!
- And comes with, what I think all cookbooks
should come with, is diagrams.
- [Jamie] Bread. Bologna.
Bologna, bologna.
Cheese. Cheese.
Bologna, bologna, bologna, bread.
That is a sandwich.
- This, of an era when you are trying to show off.
What's odd is I think it's come full circle.
And I feel like these things are back in.
- They are, particularly this one.
For festive occasions have bread dyed any colour.
Your bakery will do this for you
if you give them a few days notice.
- Now you come accustomed to the gadgets and the cookbook.
Should we have a canape battle?
We have a selection of ingredients in front of you.
You have two canape pumps each, get chopping.
- I've got this frittata.
- [Mike] Jamie's making a sandwich.
- [Barry] Of course.
- [Ben] Little bit of cheese.
- So plunger up, press down
into your chosen ingredient
and that will cut it out.
Then, you go to your next ingredient.
Press down, the bread moves up.
The second ingredient comes in.
And then, you insert a toothpick.
Plunge down.
All comes out.
- Oh, Ebbers. Wow.
- That is a classy canape.
Talk us through your flavour combinations Spaff.
- Right. Cheese and pineapple, classic.
Cheese and pineapple sandwich, unusual.
Could be interesting.
Do I want to hold one?
No. I want to experiment
with the small one first before I make a proper one.
- I'm gonna get with pastry.
- Yummy.
But I've done cream cheese on my pastry.
- Oh my gosh.
- Do I want to do that?
- I love that this is making them think.
- I know!
(upbeat jazz music)
- We're having a lot of fun with this.
But imagine now you've actually got all of the things laid
out in front of you.
I reckon this is genius.
What the hell is yours?
- No!
- How have you done that?
- I quite like it.
- What's happened there is really special, Ebbers.
It's gonna be a surprise.
- Whether you want to end up
with this result or not is a question.
However, if you try to do it by hand,
you would struggle to get something so uniform.
- Beautiful.
- By getting uniform layers, you end up
with exactly what they have on the box.
- Why I'm fascinated by is
that there was a time you would go
around someone's house
and they would serve you one
of that and your reaction would be, ooh, fancy.
- Yeah. And you have to guess the layers
and work out what it is.
I can see how you could knock
out 20 of these, you know, five for every guest.
Don't have to give them dinner.
That's job done.
It's, it's a canape party.
And I think smoked salmon, cream cheese and puff pastry.
Maybe without the olive.
But that, is a kitsch canape.
- I've got my cheese and pineapple.
The bread elevates it.
- It's so ridiculous.
- We've got one for each of the guys.
- What have we got here, Jay?
- Mike, you've got egg frittata, cheese and pineapple.
- Barry, you've got blini cream cheese surprise.
Ope, there's the surprise.
It's a pickled onion.
- Pretty nice, isn't it?
- Yeah.
- We noticed on the front of the box it says the price.
- 2.99 pounds.
- It's quite a lot.
- Very roughly calculated.
This comes in around about 37 quid new.
But how much do you think we paid for it?
The box has been sellotaped back together,
which suggests it's been used, enjoyed and
- Loved.
- 9.99.
- 12.99.
- 12.99 pounds.
- Ebbers.
- That's what I said. - Nailed it.
- [Mike] Well done.
- So boys, the Classy Cuisine Canape Maker,
was it built to last or should we leave it
in the past?
- I was always taught never to play with your food.
But when it's this fun,
I think that's allowed and therefore built to last.
- I think it's one of those ones that's had its time.
And I wouldn't be surprised
if something similar came back round
in the next couple of years.
But, at the moment this could be left in the past.
(upbeat music)
- Number three.
- Brace yourselves.
- Lift the cloche.
- Looks like a bit of agricultural.
- It does.
- Before I've even lifted the cloche.
- May I?
- Lift the second cloche? Yeah.
- The hell is this?
Oh my word.
- [Mike] So maybe it will help
if you can construct it.
It looks a bit like the, the corkscrews. Those guys.
- An extravagant bottle opener.
- Yeah.
Worth pointing out,
this didn't come with instructions.
- So we can tighten up this,
and this is pump action or a seesaw.
The only thing I recognise is this.
- That's gotta go into something.
- That is..
- Or someone.
- A nozzle of sorts.
- Yes.
- Okay.
- What are these, should that have been on there?
Or is it, oh, now this goes on here.
- Ooh.
- Yes.
- Look at it.
Look at it.
- It's fantastic, isn't it?
- Do you have to put anything on top or
can you just?
- Yeah, what do you think?
- You put, it's got upward motion.
Why would you want upward motion?
You gotta put something on it.
- Yeah.
- And then do that.
- Oh, that look painful.
- Do that.
That. Oh, but you gotta do double-handed doosh, bang!
- Boys.
What you have here is a historical donut filler.
You fill the bowl with filling and you push down
upon the springs and the suction takes the filling
up the pipe and pumps it
into the middle of whatever you have placed on top.
- And because of the shape that would also puncture it.
So, puncture, puncture, plunge, plunge.
And you've jammed inside of both.
- I've never heard the term
"jammed" unless used it in musical sense.
- There is no other thing to do, but try it.
(bright upbeat music)
- A few thoughts straight off.
If you're at home making donuts, there
you can't make two or three or four.
You have to make a batch with a dozen or so.
- We think this is, this was made for industrial purposes,
hence the size of the bucket.
- Well, small bakeries.
But yes, certainly if you're doing like 48 of them.
- We really tried to do extensive research
over this gadget.
We think it dates back to the early 1900s.
It wouldn't necessarily have been used for donuts, filling
pastries, et cetera.
Can't even find the country where
it may have originated from.
- Right, we're gonna prime...
- Hang on, gentle.
- How much, how much pressure you going for?
- Well, we wanna get
we wanna get it until the custards in the nozzle.
- Question is, is it gonna even work?
- Those who pump together stay together.
This is friendship here.
Who's gonna go first?
- [Mike] Hang on, there's no vacuum though
so I'm not sure how this is gonna work.
Hang on, hang on, hang on.
- Oh, stupid question.
Yeah, it was a stupid question.
I thought maybe it wouldn't go
without the suction of something over it.
- Putting something over the top.
- Yep.
Yeah!
- Oh god.
- [Barry] I don't like it.
- God. No.
No.
Should we try one at the same time,
but on different plunges?
- Ready, steady, pierce.
- Ready?
- [Both] Three, two, one.
- That was, you're really filling it.
- Oh, that's too much.
- Yeah, bit weighty.
I got a triple pump in mine.
- Okay. Right. That's it then.
- Clomp.
- [Mike] Beat three pumps.
- [Mike And Jamie] One, two, three.
- Ooh, no!
- [Mike] Come on, too much!
- I'm gonna get you, no!
- Mine can still go.
I think I've got more in mine.
One, two, three, four.
- Oh.
- Four. Can I do a fifth?
Five.
- Oh, maybe you've not got the suction on that.
Oh, it is bulbous.
- Six, I felt that one grow.
Oh my goodness.
Suddenly, this does make sense.
Every time you've bought jam filled donuts
and they have a hole in one end.
- Yeah.
- This is why.
- Donuts are first mentioned in the cookbook.
"Kuchenmeisterei", Mastery of the Kitchen.
Published in Nuremberg in 1485,
and it offers a recipe for toefl krapfen,
sugar-free stuffed fried dough cakes.
So what'd you think of the gadget?
- I think it's brilliant.
- It's one of the best vintage gadgets we've ever had.
It's up there with when the Soda Stream exploded on James.
- Right. That is more custard than donut.
- [Ben] Are you ready to see
how much custard he has squeezed into his donut?
- Oh my God.
- You could not do that by syringe or by piping bag.
You need a vintage gadget.
Took us a world-
Took us a world to get here.
- How much do you think I paid
for this donut or pastry filler from the 1900s?
- I reckon something like this is still in use
in small artisanal bakeries.
I don't even think this is yet like a museum piece,
but I reckon you paid 45 pounds for it.
- Oh, I had 50 pounds in my head.
- I paid 120 pounds for this.
It's in good condition!
- [Barry] Let's see how a 10 pumped donut eats.
- This one is less pumped, but I can still, it's bulbous.
- Oh no.
- Great donuts, great gadget.
- Well, with that in mind, there's only one question left.
And that is, is this here to last or best left in the past?
- Oh, and we've still got a bucket of custard
so it's here to last.
- Definitely here to last.
That is great.
- Well, a big thank you to those of you who suggested
that we review those particular gadgets.
If you have any more antique or vintage gadgets that you'd
like us to review with our chef and our normal,
then comment down below and let us know.
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