- Hello, everyone.
Welcome to our very first
YouTube reacting to Pass It On.
Now, so many of you requested a video
where we sit down and watch the edit
of Pass It On for the first time together
so we're able to pass comment
on each other's performances.
That we thought, "well, let's do it."
We did one on the community tab
a little while ago and you loved it.
So, now we're doing it on actual YouTube.
So, you're welcome.
Pass It On Gadgets. Cheers.
For the first time.
Ready everyone?
- Yeah. - [Jamie] Yeah.
(orchestral music)
- [Janice] Oh dear, oh dear.
- We are a James down today because--
- He's got a runny bottom.
(laughing)
- Dodgy tummy I was gonna say.
Dodgy tummy.
Janice,
what's our theme?
- [Janice] Today's theme is kitchen gadgets.
- Do we have an order?
And there's still only four of us.
- [Janice] Double trouble rules apply.
One of you must go first and last.
Today, that person is
love Jamie.
- And we all knew from that point on.
- You look genuinely stressed.
- I was stressed!
- I think I want to make the ultimate pork
chorizo burger, chips, slaw.
- I remember this now.
- That sounds like a fantastic burger
that we should've made.
(laughter)
- See, this was definitely, as are most the gadgets,
a phase of using a gadget for the sake of a gadget.
Because it rarely is quicker or better.
- Rarely. - Hands free though.
- Yeah.
- He could set that potato going
and then go on with making the rest of the fantastic things.
- I could get on, I could be so productive.
- I am gonna predict he's not
and he just stands there and watches it.
- He did!
(whirring)
- Yup!
- [Ben] Lean in, lean in.
- Pork mince.
- Definitely lamb mince.
- It's pork mince.
- It's definitely lamb mince.
- Gonna now wash my hands.
So I'm gonna give myself middle of the road,
six point two three.
(laughing)
- [Jamie] Does that face look like it gives a (beep)?
(laughing)
- Okie dokie, okie dokie.
(buzzer)
I'm guessing they need to go into an oven,
not gonna cook any other way.
Unless, we deep fry them.
- The passy agger's already started.
- Christ.
- I mean, I'm just passing comment.
Just passing comment.
I should've looked at this before I took it apart.
There we go.
No.
- He put it upside down!
- What would also be nice, is some strips of courgette.
- I get it, I get it.
- When have you ever had a burger and thought,
"You know what this burger's missing. Courgette."
(laughing)
What burgers need is balance.
- And most people go for lettuce and pickles.
- Lamb, chorizo. Too good.
Let's balance it out by adding courgette.
- You're set on the railroads,
you're set on the railroads, decision made.
What about a little bit mixing it up?
Couldn't get back into it.
This is ridiculous.
(laughing)
- So angry. - He gets so angry, would you?
(groans) Rubbish!
- What I've done is, that,
once we've done this, look.
- You shouldn't set it upside down!
- If I'd have used a bowl and a whisk,
not only would it have been complete and finished,
cause it could've thrown the chorizo
wouldn't have to funny around with the lid,
would've had a result without the mess,
without the grease, and without the frustration on my face.
I'm now angry again, just watching it back.
- You didn't have to juggle it.
Chorizo's out, Jamie's been here.
Was Ben here last, really?
A hob has been left on.
Who's been here, Barry?
So I'm making burgers.
I'm making burgers in a microwave.
I'm gonna chop some mushroom
and get them fried off in a pan.
- Mushroom, courgette, and lamb burger.
- Yeah, it sounds good.
- Still good.
- Three minutes gone though.
(shushing)
- This is reheating the lovely aubergines.
Courgettes! They're courgettes.
They're not aubergines, I just realized.
I was watching the raw meat situation again. Fixed.
- Well done. - Thank you.
- Wipe down.
- You did leave this mess in here in the same time.
- That's your mess! - That's your mess!
(snickering)
- Yeah. You cleared down, you cleared down.
- That's good.
I like the fact. - 'Cause that gets cut out
of the editing cause obviously
we don't watch back fifty minutes.
- Of us cleaning meat off the trays.
- But, yeah, meat and washing hands.
- But it is the one thing that always happens
when you and James walk into the kitchen.
The first is that chef's mindset.
- Mess.
- The first thing is, "I need a clean workspace,
I need a new chopping board, I need to have my own space
that I know what to do with."
I really should learn from that.
- Yeah.
- We could all learn from that.
- Clean space, clean mind. - Exactly.
- And I have the cleanest mind of them all.
(exhales sharply)
- Mike cannot poach eggs.
Luckily, I'm leaving him - [Mike] Don't do it.
- with some of these handy pouches.
If I'm honest, I honestly don't know
if this burger needed an egg.
But looking at the gadget that we had to hand,
I couldn't work out any other way to take it.
I knew it didn't need a pineapple.
So I thought, "Let's give it an egg."
- Okay, what have we got?
We got some aubergine.
- You as well!
(laughing)
What?
Do we need you to go back to lesson,
the alphabet of veg we're gonna do this year.
- I genuinely don't
we got some courgette in here.
Burgers.
- Why'd you sniff it?
- 'Cause I wanted to work out what was in it.
And I wasn't gonna eat it.
- Can I just point out,
as he was grating the seasoning in there,
the water from your washing up of your hands
was dripping in the burger mixture as well?
(laughing)
- Hey, at least I was washing my hands though.
Come on, heat up!
Five, four, three, two.
I have to use a gadget.
(buzzer)
And it's in.
(laughing)
- That is lukewarm water.
- I'm going to choose Jamie the pineapple corer
because I feel like we need some sort of fruity slaw.
Key words:
fruity slaw.
- And also, there were still ingredients
on there that Jamie had brought right at the start.
- Yeah! - Which was a carrot
and some stuff, 'cause he thought slaw.
- He said, as you said, slaw.
- Yes, I did.
And in this thirty minutes, did anybody make a slaw?
- Why would you make a slaw? - No because I had to
make an aioli, 'cause you left me that.
- I had to cook a burger that didn't exist.
- I didn't do anything.
- Okay, (claps) right.
Burgers, yes! This is what I wanted.
A- (cha-ching) mazing!
(laughing)
Slight issue with the gadget,
it just made you in coils. - What you doing?
- Oh my goodness, why is that so foamy?
(laughing)
seven minutes.
(laughing)
I think, strange--
(laughing)
- That, I can't pass the back on that one.
- Microwave keeps beeping.
Why is the microwave beeping?
(beep)
Oh no, somebody's cooked burgers in the microwave.
Is what, one burger?
- Also, there's the opportunity there,
there's another burger.
Why didn't you do a three tiered burger?
- Well, I'm snacking those.
- Did you snack on a burger?
- Wouldn't be surprised.
- Oh, f this.
I should've cooked the cheese.
(sizzling)
Melt.
(laughing)
- "Melt."
- Spaff.
- What you doing?
(laughing)
What you doing?
I'd already put the burger on top
so I couldn't remelt that cheese.
- [Mike] No!
(laughing)
- Peace of (shushing).
- The burgers were done,
so all you did was core a pineapple and toast some brioche
and then construct. - And ruined the whole dish.
- But actually, I think that was a fair amount
for ten minutes. - I had to go on a
an Easter egg hunt for the burgers as well.
- Well done for constructing the burger.
- You didn't need to though.
There were two burgers in front of you,
you could've used.
You could've heard the beeper and gone,
"I don't care what's in them."
- With the lamb and the chorizo
and the aioli and
the courgettes and the
I just wonder if the cheese was even necessary.
- My previous rating was six point two three.
I'm gonna downgrade that to a five point nine seven.
- What's the maths?
- Well six point two three would be rounded to six
and five point nine seven would be rounded to six,
so he left it the same.
(laughing)
- Ready.
- Yeah. - I'm nervous.
(laughing)
- It's always just that pregnant pause.
- It's so lame for fifty minutes, isn't it?
And you're just like, "Burger."
- Thing is, I think the flavors
in that burger are pretty good
it was just overcooked.
And then the cheese and the pineapple is bizarre.
And then the courgette was a letdown
on the side and overcooked.
- It doesn't look good. - The chips were a bit burnt
'cause they were put in too early.
I don't know, it's just like too many things.
- Does it look good?
- He's just, he's just (chuckling)
the courgettes were a mistake
and the chips were put in too early.
So that's both of the things that you did.
- No, no. (laughing)
They were turned into a mistake.
If you'd have some nice char grilled courgette
in the burger, instead of the cheese,
to give a bit fresher, a little less meh.
- I don't necessarily know
where
it went wrong.
In terms of, all the bits should've been there.
- They all just went about ten percent wrong.
- Yeah, yeah. - Yeah.
- Yeah, and it wasn't like any one of us
completely screwed up.
- The egg was pretty rubbish.
- But it didn't make it onto the plate
because, like you know?
- Yeah, yeah, yeah.
- I look at that and go--
- I forced the pineapple into it
even though it wasn't where I envisioned it,
the reason it was inedible was because of the thing I did.
- Yeah, you're right.
Because a burger is really simple.
- It's got framework. - It's quite simple,
everything in the burger has to be perfect.
It's really hard to screw it up.
- [Jamie] Yeah.
- That's why I'm impressed
to have something that's nearly inedible
(laughing)
from a cooking show.
- There's very few things that I refuse to at least try.
- Does anybody know why pineapple
and American cheese doesn't work though?
- Yeah. - Yeah.
- Let us know why it has some sort of chemical reaction.
- It's a resounding fail.
We all deserve zeroes.
But, we will come again next time.
We will do this.
I honestly felt like I need to pick the team up
'cause we were so wrecked.
- Look at that, look at that. - The body language.
- We were so wrecked.
- My fist is actually clenched, that's how angry I am.
- What you can't see in this frame here
is Ben's foot furiously tapping the floor in anger.
(laughing)
- After ten years, why are still this bad?
- There you have at.
You asked for that video, so you're welcome.
If you'd like to see us do this more often,
then give the video a like, comment down below,
keep to talking to us any other ideas that you have
for us to hopefully pass one of these
would be greatly well received.
So thank you very much.
Thanks for watching.
And we will see you on Sunday at 4pm UK time.