If you'd like to check out more Barry tries videos, including attempting Gordon Ramsay's Beef Wellington, head here ru-vid.com/group/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5
Barry, you are one of the only RU-vid personalities who has stayed true to yourself. You are so lovely and happy. Thank you so much for the years of joy you've brought.
For grating the chocolate, if you freeze it a bit first it stays solid a bit better. Also cut proof gloves (especially the chainmail ones) are great for when you have to grate stuff down to the very end.
Really enjoyed seeing Cam on camera - just makes it feel a tad bit more organic and friendly as opposed to having a mysterious stranger behind the camera
Greetings from Croatia!!. Stonska torta is famous on the Pelješac peninsula, it is rarely made in the rest of Croatia. Try making a Skradinska torta or a Međimurska gibanica. Zagorski štrukli, which can be sweet or salty, are also excellent😋
Yes, Barry's back! This felt much more like your older videos, which I'm grateful for. But with the added bonus of you having both your hands free all the time :)
If you don't salt the water, pasta isn't savory, it's neutral just like rice. I have a feeling a lot of people who made this cake had their leftover pasta salted 😅
We have some sweet dishes that involve pasta and I feel like a lot of people miss the fact that you're not supposed to salt the water you cook pasta in when you're planning to make something sweet with it 😅 then pasta is just neutral!
Honestly pasta tastes pretty neutral when it's cooked in salted water to me. Is a generous pinch less than most people use when cooking pasta? I don't measure it when I actually cook pasta, but I'd estimate it to be between one and two teaspoons for a whole pot of pasta.
I love the camera angle changes and lighting changes you've made! Same great Barry-ness, with neat camera angles. Lighting is top notch too! Love your channel!!!
"are you just slapping in vodka, with an extra vanilla pod" well, looks like we all know what the next vid needs to be Barry! "Does vodka make a cake better than vanilla"
I think I remember one of the gadget videos where Barry reviewed a hand cranked rotary grater, but I can't find it from thumbnails. They are mostly sold as nut or cheese graters, but work well for chocolate.
It's called a freezer. Makes the chocolate nicely hard and you can grate it as if you make wood wool. Also works for cheese. And for mince meat stuff like burger patties. (Not for grinding, just to get them easier in the pan)
Hey, no worries. We'll try and find a balance, and use a tripod when I can. I remember my first 100 odd videos had no tripod as "I didn't believe in them" lol
No probs, I appreciate the feedback, we are chipping away to get the balance right, but I personally felt this was the most Barry-ness since i've had help
I used to bake with my mom a lot growing up and was a very curious yet naive kid. I used to question what the vanilla extract tasted like, so my mom let me have a tiny taste. To say that i was devastated it didn't taste like ice cream would be the understatement of a century. Same thing happened with baking chocolate and also with Key Lime juice. I really thought the lime juice was going to taste like a lime slushie. I will not talk about trying buttermilk as you can probably imagine how that went. All of those experiments ended with me being disgusted and betrayed by the ingredient, yet still using it cause my parents would assure me it would turn out well. All this to say when Barry tried the vanilla extract I immediately went "NOOOO" from the deepest recesses of my soul lol
This reminds me of the Friends episode where Rachael tried to cook something but the pages of the cookbook stuck together so she had half of one recipe and half of another recipe in one. LOL
You're settling into the new format nicely - you seem much more relaxed than the first one and the hand-held shots also mix it up well. Although the first one didn't grate (see what I did there) on me either. Stick with it!
Barry, I just found you about 10 days ago and have watched all the kitchen gadget videos. I’m binging everything. I just watched the baked cheese pillow(puff pastry ashtray) and realized Amy died last year. What a sweetie she was. Thanks for all these awesome videos. Please keep them coming. I really like watching them.
Been following you for a few years, love your channel, but I'm struggling with the wobblycam, the closeups, the blurred shots going into focus, and the strange angles. All very Nigella and Sophie Dahl, and a bit irritating. I was happy with the old style, on a tripod, no mucking around with camera shots that don't add anything to the narrative. Thanks though, your channel is compulsive watching :)
Afterall, what is a pasta dough if not an "over" kneaded pie dough? And vice versa of course. I'm glad you liked it! I think it just comes down to "what are you used to, when it comes to texture/flavour combinations.
For sure.... and I think i've probably tried a few different things over the Years that I sort of could guess what this would taste like before eating it in some ways, I was worried it would be this overpowering zingy lemony acidic mess, but it was more non-sweet!
@@mrbarrylewis That is something I've experienced several times when eating stuff like this from eastern Europe; they use so much less sugar and stuff than we that their deserts are almost savoury to my tastes. And when I've baked more traditional western European cakes my friends from eastern Europe often can't even eat them cause they find them way to sweet. I guess it's modern evidence of the historical events the past century.
A tip you could try for future versions ( can you barryize it?)put your chocolate in the freezer before grating or use a moulie grater so you don't have to handle it . Probably nice warm with ice-cream as it's a bit dry
I know you've been trying to find the sweet spot regarding the new way to film and edit. To me, the editing in this video is spot-on. There's not too much going on and it feels homey with the handheld camera mixed in. I feel like the low camera angles in it make this feel more old school as well but I hope it doesn't hurt your back! Thanks for the video
Pro tip: When you ave putting a full container in an oven and there is significant risk of spillover, either put it onto a cookie sheet or put a cookie sheet on the bottom rack. That way you catch all the overflow and don't leave a mess in the oven.
I feel like the editing is a bit better than the last 2 videos but I still feel like you need to have a stationary camera of just you and the countertop and have “Cam” come in for the close-ups. I think that would make it feel like you old style but it would still enhance it with the new lights and camera angles. Just my honest opinion. Keep tweaking the edit and filming style and you’ll find the right mix eventually! Keep doing you Barry! 🙌🏻
The post folks at my house just get used to it now, answered the door with clingfilm on my head the other day (next video) I should stick footage up from the ring cameras lol
Thank you for the recipe. Interestingly, this Croatian dessert seems to be a cross of Italian pasta-filled savoury pies and Central European sweet pasta dishes (such as Hungarian walnut pasta). No wonder it comes from Croatia, which is inbetween those two regions.
I know that having a camera man is probably easier than the hectic hassle of setting up cameras and shots on one's own, but honestly the old style was more intimate and less distracting. Just trying to offer some constructive criticism. Love to you Barry ❤
This was a great video Barry, I was a little bit disappointed to see the community not taking to the new video format because I couldn't disagree more. I watch your videos for the fun vibe and the energy you bring to the table paired with some good, fun food. Your old videos give that, your new videos give that. Keep doing things the way YOU want to do them and being creative because I for one think the new stuff is fresh and fun while not losing what makes your channel special. I'm sure there's a lot of other people watching who feel exactly the same.
I'm making two quarts of vanilla. In October it will be a year old and I'll start to use it. Everclear and each quart has vanilla beans from two different regions. I can't wait. Also, I know better than to taste it. 😂
I really liked this video! I think this was a great balance if your style with the new camera work you've been trying. Thank you for taking the time to read the comments and blend the two ways together!
Honest opinion, not enjoying the new filming style. Too close up too often, too many cuts. Feels a bit unnecessary and busy for no reason. Might work with more refinement but sometimes simpler is better.
Ever since I saw this... torta, I haven't been able to look at penne pasta the same way as before. I haven't cooked it, yet, it has left a permanent mark in my mind.
Agree! I think if I did it again, despite the instructions saying otherwise, i'd have mixed (carefully?!) through to prevent the damage to pasta and load it up, it almost ended up layered in different ways with a banding of pasta / filling. Of course that was just one cross-cut sample of what I sliced but it looked fairly consistent!
Croatian here! Actually when a Croatian recipe calls for "cooking chocolate" it refers to darker chocolate with at least 42% cacao. Also, I've never in my life heard of this cake 😅
If you add sugar and lemon zest to the water you boil the pasta in, as well as the little bit of salt, it would probably elevate the whole dish because there wouldn't be such a taste difference between the chocolate and the plain pasta. I know people said not to add salt to the pasta, but if you do it the way I suggest you should add a pinch just because it will increase the other flavors.
For goodness sake, move that camera LESS! there is not 1 second in the video in which the camera is entirely still. Even the ones that are supposed to be fixed, have slight movement which becomes very distracting!
I do like how Barry has someone to speak with, a bit like in the naked chef series; but I do also miss the rawness of previous video’s. We will get used to it, because, let’s face it, we love Barry and what he does 😊
I had a truly visceral reaction to that first shot of the cut. I love chocolate and pasta and nuts and lemon too, but the idea of them all together in one bite sounds... ugh lol
You got the vanilla recipe down, Barry!! It's just vodka with a bunch of vanilla pods thown in and left to steep. I made a few bottles years ago and it's so strong it's nearly syrupy! Yum!
Mild kitchen hack for using your phone or tablet without getting ingredients in it; Place the device into an appropriately sized freezer bag (so, small for a phone, bigger one for a tablet), and sorted, most phones will still work through the bag, aside from the fingerprint readers, so, might need to keep your phone unlocked... :P
Cheers yeah a few folks have suggested that one! When iphone brought out the one without a button things got a bit better and now obvs no button helps, but need to try this
@@mrbarrylewis Helps keep any powdery stuff getting in between the phone and case too, the times I've taken my phone's covers off before only to find a collection of goodness knows what having collected in there, yeesh.... :P
Serve this with whipped cream and/or Ice-cream to counter the dryness? I bet that would be great! I'd even cook the pasta in sweetened milk instead of the "leftover pasta" idea (although I like the whole prevent food-waste thought)
Not super up to date on Barry lore and not seen vids in a while, is Cam new or someone coming back? I like the new dynamic, and I can see there's a difference in thumbnails/maybe editing.
Cam is the myth (or a pun based on camera person lol) Help of cam and a couple of other folks tweaked with the editing of Linton who's been helping me for last few Years, like a mini avengers I guess
@@mrbarrylewis Ahh, haha, I've watched your stuff for years (though quite a lot of with ashens and that) and I guess I never really considered who was behind the camera on here. Definitely doing a great job though. 👍
The editing and production on this one are a lot better than most of the recent ones. That dessert looks amazing to me and I would be very tempted to try it, even though I think I'm becoming allergic to nuts.
If you cool the chocolate it won't start melting that quickly. Put it in the freezer, already in somewhat small pieces. Same with cheese, it gets nicely hard. And I'm too lazy to clean my grater, so I just use a knife.
Hi Barry sorry watched a few of your new videos and I don't like the new format to professional looking much prefer your old style bring back old Barry please 😊
We (northern Germany) had often sweet pasta, when I was a child with cinnemon and sugger or as casserole, with quark also. so I guess it could taste good. The lemon is not so much of my taste, chocolate and lemon is not my cup of tea. I think I would make it without the dough and without the cider.
@@mrbarrylewis yes, and rum and vinegard and vanilla...for me it sounds to much...I think somthing light like joghurt could have vanilla in it instet of whip cream can fit (spmthing saur) ...eggs and cream fraìch would make it less dry... I think I try it
I don’t think I ever have reviewed a recipe I’ve made online, so for people to review it so badly, it must be bad! Hope it’s not too awful, and is alt least edible!
I meant to mention that in the video! I'm like that too, unless you really have a super bad experience etc that's what tends to happen for me. "2/10, I do not like this spatula" ... the worse is when people leave a review "the product was good, but it arrived late" lol
@@mrbarrylewisor on websites where people can others who have brought the product questions and they reply “I don’t know” like the person is asking them directly 😂
Hey berry long time ago viewer so I guess best put. Long time subscriber I havent seen a video if a few years. I used to watch every upload but started working. So free time amounts and interests changed but. I still remember the in that shed/ garage place vids. Raw like videos where its the recipe a little sparkle from you and. Low budget camera to then you getting the second place to rent. That you can grow in and wow man you have made such a beautiful filming/ cooking space. And have really refined your craft for both cooking an filming alike. As a long time fan I'm so proud of you Berry! You are inspiring.
Watching this on reminded me of the dessert lasagne on come dine with me years ago and now I want you to make one. This video feels better but still a little too many cuts quickly at points. I can totally live with that though. I'm so glad you've been so open to feedback but still aim to have the main parts of your vision come together.
Ehm... yes, that is how you extract flavour: throu %. Slice vanilla pids open, and put them in a bottle of wodka, rum, whatever. Leave it in a dark place, shake it every so often, and in a couple of months, you have vanilla extract. Whenever I use a bit, I top the bottle up with some 'plain' wodka. So I never run out 😊
