- ... That say it's linked to marijuana.
- Oh, that will add a bit of a kick to the BLT!
- It will, yeah.
(upbeat music)
- Hello everybody, it's Barry here.
Hope you are well, welcome to our kitchen.
- Hello.
Today...
(both laugh)
Take 10.
- Basically this is the playlist where,
how can you summarise it, Mrs. B?
What do we do?
- We take cheap ingredients from cheap supermarkets
and compare them in a recipe
against expensive ingredients from an expensive supermarket.
- Yes. High end versus budget.
And sometimes it's really interesting
that we have variable results.
And I think at the end,
a lot of people have said to us
what would be our dream combo?
So we'll try and do that today.
Cause I think sometimes we're like cheap or steep...
I think we should kind of like mix and match
and today gives us a good platform for that.
- Okay, yeah.
- And today we're doing a BLT sandwich which,
Which, apparently, was originated in America.
I didn't know that, I thought it was quite a British thing.
That might be a lie.
- It's always been American, I reckon. I think?
- Is it? Oh.
- I think it's an American thing, always been American.
- Always has!
What a comparison it is ladies and gentlemen,
just five ingredients.
And there is a comparison here
that we've worked out at first.
You can go and look at the receipt as comparison.
And if we did just the price-
- Receipt or computer printouts
- Aye, I have a story.
I was at the self-checkout,
and sometimes you get a question
where it's just a simple yes or no answer
and it's confusing, isn't it?
The self-checkout said, "Would you like a receipt?"
And I'm thinking "No! I wanna save the environment."
I press no, I obviously need it
to do the price comparison,
and I caused a right kerfuffle.
I was in the supermarket for 20 minutes,
"We got to go to the office lab and print it off."
And they gave it to me like that!
- It's like a report.
- On a scroll!
- It's like a digital-
- Yeah, got an invoice.
- It's a transaction details report, is what it is.
- Yes, I really love-
(indistinct)
"I need the receipts. Get me the receipts."
So they did. They, uh,
I caused a right kerfuffle in a huge queue
in the supermarket, so I'm really sorry.
- Yeah, yeah.
- But anyhow, if you just go for price,
3.89 times the difference,
but actually if you go by weight
which is really more important
the way the world is going and how some
of these brands get sneaky price things in there.
- Yeah.
- 8.99 times more, right?
- Say nine times more, really.
- Yeah.
- I thought 8.99 sounded more dramatic.
- It does.
- For the budget bread,
that was £0.36 for this massive 800 gramme loaf
for three pounds and a slightly lighter 750 grammes
from the gourmet supermarket, gourmet, nice.
You get...
- A light rice style, San Francisco style sourdough.
- Nice, nice.
And it's not been sliced
so we can make it the thickness that we desire
although I've been told a rye bread or anything
with sort of like holes in it is not ideal for a BLT
cause of like the seepage. Seepage.
A lettuce, right?
- Yeah. Oh!
- Oh god, sorry Mrs. B!
- Gosh.
(lettuce hits Mrs. B)
(Mrs. B yelps)
- £0.43 for that lettuce, 700 grammes,
But for this, this Doche Romana lettuce, £1.60,
8.67 times more the weight equivalent.
- What? Oh my gosh.
- I don't even know what a Doche Romana is.
Is that, like, coming from Italy or something?
It's grown by the very Italian sounding Rob Parker.
Present the tomato, Mrs. B.
That is a beef tomato from the gourmet supermarket.
They didn't have many left in the shop,
so we had to get that
and the budget supermarket didn't sell the beef one,
so we got a pack of six,
you're kind of restricted to what you got
but for a pack of six, 500 grammes, £0.49.
One, 250 grammes is a quid.
Four times the price.
- What? That's ridiculous.
- If you ratio it up per gramme four times the amount.
It's still a tomato, right?
Bacon, now these are budget smoked rashes
300 grammes of those for £1.25.
And I did hear if you get budget bacon
but you buy it smoked is a good way
of like masking the quality.
It's a little hack on a website.
- Okay, okay.
- But for the gourmet stuff, this is smoked as well.
- Oh, look at that.
- Thick cut, smoked back bacon £3.50
for 240 grammes, it's slightly less.
Three and a half times the price,
but I feel that bacon is the winner in this.
It's got to be good, innit?
- It's gotta be good quality bacon.
- Last up is the mayonnaise,
and this is a big stodgy 500 gramme standard,
oh my God, jar right?
- Yeah.
- There's a light one.
That's quite good, healthy and all that.
So this is a £0.41 for a big old 500 gramme jar.
Now 160 gramme jar you've got there, Mrs. B.
- Yeah.
- Is £2.60.
- Oh, £2.60?
- But if you do it in grammes,
that is a difference
of 19.9, or in the rounded up world
as you like to do it, 20 times the price.
- But it's not just ordinary mayonnaise.
- It shouldn't be for that price!
- It's a truffle mayonnaise.
- A truffle infused,
how much truffle is in it though?
- There is 0.5% of black summer truffles in here.
- Okay, I don't know too much about truffles.
I'd love to do like a foraging trip
but that's why they're so expensive
because they're so restricted
and hard to find, frustrating to grow,
their storage is minimal,
apparently it's illegal in some countries as well.
There's rumours that animals sometimes
poo on them and eat them anyways.
The animal get the really expensive
truffles and poo them out and...
- Yeah.
- Yeah, and there's some
that say it's linked to marijuana.
- Oh, that will add a bit of a kick to the BLT!
- It will, yeah!
We'll be like, really high
by the time we get to eat later on,
we'll be like, "Peace man. All right, good sandwich."
Apparently that's why they're saying
they're so addictive,
researchers in Italy say that some black truffles,
which is what we got here,
produce anandamide, a natural chemical
similar to marijuana's active compound.
- Maybe interesting to try.
- Let's see what happens.
- Yeah.
Before we start,
I was going to come up with this epic description of a BLT,
but this food critic has absolutely nailed it
and it's a little bit over the top,
but, "Beyond the anticipation, sharpening crisp audio
sensory crunch of the toasted bread,
not toast, but lightly toasted bread,
the BLT should deliver several distinct
but complimentary layers
in which the bacon leads. Ingredient ratios are key.
For instance, too much bread will muffle the bacon,
to which the tomato, lettuce and mayonnaise
should offer accents and inflexions
rather than directly competing flavours.
Think of this foremost as a mediated bacon sandwich."
- Nice!
Not bread that's too thick.
- Yes, it does say it goes down to categorise
every single element.
"It should be no more
than 1.5 centimetres thick,
and do not go down any specialty baguette, sourdough
or rye," like we've done!
So this could be the champ.
- This could be the winner.
- "The BLT should assert its savoury
cured pork character in a way that lingers,
as the sweet acidity of the tomatoes, the fresh,
lightly vegetal bitterness of the lettuce
and the creamy tang of the mayo, play at it's edges.
The whole thing should meld into a mouthful that -
simultaneously umami, acidic, sweet,
salty, meaty and clean -
does a lot of apparently contradictory things
at once in such a way
that they are mutually reinforcing."
Translation: It's a bit of a nice sandwich.
- It's a lovely sandwich.
- My point was we're going
to start with the bread and this is not sliced.
We could buy pre-sliced, but the food critic says
we should do it nice and thin anyway.
- Okay.
- So we've got thinly sliced bread there
which you can coat with the mayo.
So do you want to do the cheap Mrs. B?
- Yeah.
- And I'll slice this up.
- Okay.
- Oh, that smells amazing.
Have a whiff of that.
So we made a grilled cheese once and spread in Mayo
on actually gives it a really nice sort of golden colour.
So that's why we're doing it.
And it just saves on getting the butter
which would have driven the price up as I've found
real expensive, but as in the past, even more so.
Yeah. So I've cut that into nice slices, but look.
You're going to get that seepage potentially, Mrs. B.
- Oh yeah, with the holes.
- Oh dear.
I mean, this does feel almost-
we bought it fresh and it just feels like heavy and stale
but look at the difference that has so much more area
and lighter and that is just like, Hey, I'm a slab of bread.
I'm going to hold all your ingredients in.
And perhaps, with a BLT, that might be vital.
(jar opening)
- [Barry] Oh!
- Smell it.
It's got like a lemony.
- Oh, yeah.
It smells a bit more like tartar sauce.
- It tastes lik really eggy mayonnaise.
- Oh wow. No, that tastes more like tartar sauce to me.
I wonder if they just re-jarred it?
- [Barry] See the little specks of truffle
infused in the doughy layers.
What's the matter?
- I'm a little confused,
what side do we put it in the pan?
Butter side?
- [Barry] Yeah, we're using that instead of butter.
- Oh, okay. I see, sorry.
- [Barry] All right, So cheap is going there
face down, and then I'm gonna
put the steep in here as well, face down
and then we can spread Mayo on
whilst it's in there on the top and then just flip it
if we want, or just take it out,
redo it from the side here whatever we prefer really.
- Okay, sounds good.
- [Barry] But just let them gently Brown.
All right, so we've lightly toasted one side
and obviously you would normally just do it in the pan
but we thought we'd just show you that.
So we can just easily do it here and do the other side.
Come on.
It's got little pockets of Mayo in it.
Look at that, we've kind of
just cooked it in there.
So now let's say if we weren't filming this
and we just wanted to show you that side,
we would have done this in the pan
but I just want to show you how we do the other side anyway.
You'll find that the second cook won't take-
There we go. That's pretty much done, that one.
It won't cause the pan is nice and hot.
I just, the colour difference that looks
like your first day of holiday sunbathing.
And it's like, you've been there for two weeks, another day.
I know it's only bread and a bit of Mayo
but that is very, very expensive in comparison.
- Definitely, wow.
- [Barry] They both smell really good there, don't they?
- They do.
- [Barry] So we're going to use these pans now.
- Yeah.
- [Barry] Our steep and our cheap pan.
We might also use it for our bacon, right?
That's it, the other thing to point out
is this pan over here the steep one is way more oily
versus that cheap one.
So there's definitely something going on
with those ingredients.
(bacon sizzles)
- [Mrs. B] There we go, sizzle!
- Oh, sizzle and sizzle!
The actual interesting thing is how that bacon,
the cheap stuff, is kind of crinkling up,
like, proper like we've just not touched it,
There's some movement in that,
but that's holding its shape way more.
- It is.
- Do you think this is going to make the difference?
- I do, I think bacon
is the key ingredient in the BLT.
- I think that and the bread. I think the crunch
is going to be a big factor.
You've got the extract fan going, folks.
You know it's serious.
- "The mayonnaise posher, thicker and
or homemade versions can be too rich and assertive."
Whoops.
- Whoops.
- There goes our cheap one!
"For the tomatoes, you must cut into roundels-"
Roundels are supposed to be round?
- Yeah, slightly, yeah.
- "-of no more than 0.5 centimetres thick."
So we need the tape measure.
"You need a fleshier tomato so it's juices
do not soak the bread. The often tasteless beef steak-"
Oh, that's a beef tomato.
- Yeah.
- "-is one option, but experiment."
So it's saying beef tomato.
I use them a lot in burgers.
They are less-
- Lesser?
- Well no, less tasty. He saying they've got less taste.
- Less taste, but their juices don't run into the bread.
- Yes.
- "Salt the slices of the tomato to bring out their flavour."
Okay, we'll do that. "For the lettuce,
forget a flabby, watery iceberg."
That's the cheap one.
"A spritzy baby jam is the way to go."
And that's what I normally get,
and this is like that.
- Like, yeah.
- "Under no circumstances start adding rocket salad,
soft salad leaves or any unwanted foliage.
This is not a salad sandwich." Wow.
- He's quite opinionated.
- Yes. I know what you're saying though, because
I use iceberg lettuce, the small ones
like this in videos normally.
Oh feels really furry, feel that.
It's like a hamster.
- Oh. That's weird.
- The simplicity of just being able to not have to slice it
but just rip off the segment, like that,
is actually really nice and it's it's quite crisp as well.
Whereas he did say this is, yeah, you can tell
that's going to be quite saggy.
Now I know why I kept the left-handed tape measure.
- I think I might gone thinner on that one.
- Yes.
That's actually ideal.
That's yeah. Perfect. 0.5 centimetre roundels.
Like, is this fleshier?
Do you want to hold that up, Mrs. B? Side by side.
Like it's still like the ratio of it.
Isn't that different, is it really?
You still got like the, I guess the edge of the tomato
which is where the flavour is.
That's the tomato rather than the flesh, but it's not
that different, is it?
Oh my gosh, yeah. This is like...
- That's like a bowling ball.
It is a bowling, I mean, it's a lettuce, Mrs. B.
But like what I'm saying, look,
it's just very wilty. You feel the stuff you've got here.
This is like crunchy.
You've got that nice spine on it.
I agree that I feel like this is actually gonna be critical.
Cause once this even gets a bit of Mayo on it
it's going to be all droopy.
I feel like we're getting an idea
as we're building it of what is going to be needed actually.
Yeah.
I mean, listen, the nicest way you can see
from a far here, look how sort of
vibrant and darker in colour and green
and just fresher this looks and just more appetising.
- Yeah. This one looks like it might be
more filling though. The size of the lettuce, the...
- Well it is if we shovel that in there, yeah.
(both laugh)
- It's still lettuce though.
- [Barry] Yeah, absolutely.
Let us find out what that turns out like.
So mayonnaise going down on both sides.
Oh, I'm going to totally drench it.
Oh my gosh, there's the lettuce for the cheap.
It's nice and washed, but I'm gonna rip mine out,
I'm gonna go quite rustic.
So I guess there's doesn't seem to be a particular order.
I feel like lettuce gives it a nice sort of cushion.
Yeah. I feel bacon, cause it's gonna be rough
and then the tomato can lay it out.
Oh my gosh, look, look at the cheap.
I mean, it's still bacon.
Let's not, oh my gosh.
That looks so smoky.
Oh Mrs. B, that is epic!
- [Mrs. B] That is a beast of a sandwich
- [Barry] That is a beast, innit yeah?
So I'm just gonna try and get,
oh my gosh, the flesh has fallen out.
I'm trying to lip it on. There we go.
All right, and then I think we just give our BLT
a bit more mayo, cause that should hold it all together.
- [Mrs. B] I hate to say it,
mine looks like it's gonna topple over.
- [Barry] Oh, we didn't salt the tomatoes
like the food critic said.
Unnecessary salt base, sorry.
Just a little shimmy.
- [Mrs. B] Be careful, cause the bacon
is quite salty anyway.
- [Barry] That's what I was thinking,
but that food critic uses big words.
So all right, here we go.
You ready?
- [Mrs. B] I'm ready.
- [Barry] I'm going to push it forward.
Ah. Oh my gosh.
That bread is still toasty.
Oh my gosh, Mrs. B, yours looks amazing.
- [Mrs. B] The tomatoes are falling out.
- Oh, look at that.
Wow.
- [Mrs. B] That looks good.
- "Hello, I'm Mrs. BLT."
- Can we eat them now?
- Would be rude not to, innit?
- Although the food critic probably says we've got to
like eat it off the stomach of a kangaroo or something.
So just before we taste this,
if you've missed any other cheap versus steep videos or any
of the videos from the channel over 1600 videos now,
1600?
- That's crazy.
- Don't forget to check them out,
it's going to keep quite busy
and don't forget to subscribe
if you haven't already,
tell your friends about the channel
and make sure your notification button is pressed
so that you get notified of new videos. Cheers.
Oh my gosh.
- Whoa.
- It's still crispy, that bread.
There's a little tail of it.
The crust is like, "No, don't separate me."
Okay. That's a nice bit there.
- All right, we're going cheap first?
- Yeah, let's go for here as well.
(bread crunches)
Oh, the crunch! Oh my gosh!
(both sigh)
Oh my gosh.
Let's go cheap first, okay?
- Okay.
(crunchy chewing)
That's amazing.
- I mean that's a blooming good sandwich.
- That's a really good bacon BLT sandwich.
- That is, that is nice.
- Oh my gosh.
That is so good.
The crunchy bacon.
- Yeah, the bacon, the sauces of the bacon.
I'm really sorry if my face is messy, hang on.
- It's not too salty.
- No.
- The mayonnaise, the crunchy lettuce. Oh, it's good!
- You know what I think critically?
- Yeah, neat.
- I'm getting excited!
- That's really surprised me.
That is really good,
like the bread as well, the tenderness with it as well.
The tomatoes are fine,
The lettuce was kind of like just a nice little filler.
It just kind of took to that texture to you.
- It was good.
Now we need to show this one.
- Yes, we do.
(crunchy biting)
- I'm not sure. I like it, but...
- There's something going on. Is it that mayo?
- It's delicious, but it's not a classic BLT.
- I'll tell you, that...
- That's your classic BLT.
- That is. It didn't feel like an experience,
a journey, like the critic said.
It just felt like a sandwich with overpowering mayo.
- I was going to say that. Too overpowering.
- The bread texture was okay,
but you get that fix from the basic bread.
- Yeah. I, oh my gosh. I've been proven wrong.
- Oh my gosh!
- I prefer the cheap.
- This is my ploy to slowly convert my wife to be
like this in general, Christmas, birthdays.
Cheap wins, right?
- Cheap wins this time.
- You can tell, like, the cheap one,
is like a normal one,
but like this one's very posh.
(Barry chuckles)
- [Barry] Yes, mate.
- So I like, I like, I like the cheap.
- I think this is actually, out of all
the cheapest or steep, despite, you know,
even the beans on toast one,
the chocolate brownies and the breakfast
with the sausage on the breakfast,
this is really caught me out.
- I know.
Like it's just five ingredients,
and it's like 8.99 when you compare the weight.
Well, nine times difference.
- It's crazy.
- Three out of four of us preferred it,
I mean, would you pay nine times more?
- No.
- I think people asked us to say which out
of the cheaper and steep,
if you've made the ultimate one, the bacon.
- Yeah, and the bread, I did like the bread.
- And the bread, yeah. But the bacon
still worked in the other BLT.
And like three times the price.
- It did, it all still worked together.
All the cheap stuff worked together,
really tasty.
- Amazing. Thank you so much for watching folks.
Hope you enjoyed it.
I found this really fascinating today.
We will see you very soon,
and I think this is going to be our dinner.
Just feast on it, gobble it all up.
- Right, cheers guys.
See you again.
- [All] Bye!
- Check your level player.
No matter what your style, the kitchens for me.
Sideburns, moustache, goatee. Maybe all three.
(upbeat percussion)
- BLT was the first food I ate that made me
feel sick while pregnant. Fact.
(Mrs. B laughs)
(camera thuds)
- Don't worry, she's not pregnant.
As far as I know,
- No, no, I meant the baby.