- ... 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.
