♪ There once was a boat that went to sea ♪ ♪ To catch some fish for a very nice tea ♪ ♪ The boat hit storms
and the wind did howl ♪ ♪ And the crew were washed right out ♪ ♪ Where did the Ebbersman go ♪ ♪ With J, Baz, Kush, and Mike in tow ♪ ♪ One minute they were rowing their boat ♪ ♪ And the next thing they wiped out ♪ ♪ They floated for a week or more ♪ ♪ Then washed up on unfamiliar shores ♪ ♪ A TV crew with a plan in store ♪ ♪ Said live in 3, 2, 1, go ♪ ♪ Hooray the Ebbersman comes ♪ ♪ Washed up for a week
and with his chums ♪ ♪ Food, trials, and barrels of fun ♪ ♪ In a live-streamed weekend show ♪ ♪ Hooray, the Ebbersman comes ♪ ♪ With his band of brothers
and a splintered bum ♪ ♪ Food, trials, and barrels of fun ♪ ♪ In a live-streamed weekend show ♪ (bird caws) (upbeat music) - Today we're sharing four of
your top TikTok food trends with a chef and a normal home cook. They're gonna put them to the test and see if they're actually any good. - [Cook] You're just gonna
place your ramen bricks down into your grease. Nine by 13 casserole. We're only gonna use half of the flavour packets for this case. I'm using chicken, but you can use beef, whatever one you want. - Any red flags so far? - They just need hydrating. but I see the tomato
sauce and I'm thinking. - [Cook] 32 ounces of your
favourite marinara sauce. A cup and a half of heavy whipping cream. Just gonna pour it.
- Ugh, I mean that's not quite bechamel, but. Where's the bay leaf? - [Cook] We're gonna spread about. - Here comes the cheese. - [Cook] Just spread it
over everything here. Mozzarella cheese. So we're gonna use two cups of mozzarella cheese
over this whole thing. We're gonna add some pepperoni. - This is what happens
when we let Mr. TikTok send us the trends 'cause he's standing over there saying, "This is one of the good ones." - I know. He's excited for this. - [Cook] We're gonna add some more cheese. We're gonna go with. - Enough cream cheese. Cheese and cheese. This is four cheese now. - [Cook] This Italian seasoning
for that extra flavour. - Yeah, get it Italian. - Italian seasoning, traditional. - [Cook] We cook this
for about 50 minutes. - It looks nice. - It turned out delicious. Ramen lasagna. - He even looks like Jamie.
- Try it out. (Jamie laughs) Gotta try this. - I mean he is definitely
tapped into SEO heavy cuisines and food styles. - Would you like to give it a
go and see if it's any good? - Yeah.
- Yeah let's do it. Now only half. The video looked like
he used half a sachet. - Should we sachet away? - Yeah. - Wow we're using Bon Jovi's. - Bon Jovi's family tomato sauce. - Which is really good. (upbeat music) - This bit bothered me slightly, but again, we do need more liquid in this. A splash of red wine probably
wouldn't go amiss, but. (Jamie laughs) - [Mike] Heavy cream or double cream. - Double cream as we would call it. So sort of 40% fat, but that means that 60% is liquid. Then ricotta. - Anyone trying to do something
interesting with food. I think fair play, but there is a line. - I've been more angered
by more things we've done. - Yeah, yeah. - I actually am almost excited for this. - We've made a cacio e pepe before using noodles instead
of pasta, haven't we? - Yeah.
- Yeah. And can't be asked. And we've done three of those cookbooks. We do lots of cheats that get
you close to the end product with a lot of simplistic cheats. And knowing when and where you can cheat. In my head right now, I
think the noodles is a place that you could cheat and end
up with something similar. But I would say it's
a more of a pasta bake than it is a lasagna. - Yeah, yeah, yeah. - More like a spaghetti al forno. - Yes. I think if we call this pasta bake, but with ramen, I'm kind
of on board with it. - Yeah.
- It's not a lasagna. - Well let's whack it into the oven and then we'll give it a taste and see what we think. (upbeat music) We have a bake. - Here's a thing that I, as a kid, sometimes I would make
pizza on a slice of toast. - Yes, absolutely. - He still does it. - Tomato.
- You've moved on. - Tomato paste, cheese, a couple slices of pepperoni. And then most importantly, dried oregano. That's the waft I'm getting off this. Very, very, very average Italian smells. (upbeat music) - Oh, less of a cheese pull. More of a ramen pull. - Okay. - Well, all the noodles
are cooked through. We didn't give this the full time at the full temperature they suggested. I think that might have
actually have dried it out. - Yeah. - We did about 20, 25 minutes. (upbeat music) - This is a sorted recipe of a decade ago. This is the kind of thing
that when we were talking to students primarily, and we still do a lot,
this is an absolute staple. I'm excited for it. (upbeat music) - It tastes exactly how you'd expect. It's really good. - It's really good. It's clever in the fact
that it is so simple. - It's not a lasagna. It's instant ramen pasta bake. It's a pasta bake. And as a pasta bake, it's very tasty. But we've done that same
thing where we've merged words to try and communicate what this is and make it stand out on the internet. We've also done that too. So again, don't be a hypocrite. - All I can say is Jay and the team, I hope you're also as excited as we are because it's your lunch too. - The big question, the ramen lasagna. Are you going to follow fast or are you just going to scroll past? - I've been on a journey of self-awareness and therefore I'm going to follow fast. - A hundred percent, I'm following fast. And not only 'cause I
presume he is related to Jay. - Well that's a great start. Let's get onto the next one. (upbeat music) All right, onto number two. (Ben sighs) - Okay. Yes, yes, we're back. We're back. - The preview has two wine glasses in it. So excited. - Okay. - However, I just know
this is gonna anger me 'cause it's not gonna be the way that I would like to consume wine. - Okay, let's have a look. - Oh, I'm on board with this. - Whisking wine? - Aerating wine. - Yeah, but that's like a milk frother. - I mean it's a little excessive. - Frothing wine. Jamie, what is happening? - Science is happening, Michael. This is the trend of hyper decanting. So we previously talked
about decanting wine. It allows the wine to breathe, to open up. It's been stored in a
bottle maybe for years and it just needs to. - So by decanting you mean pouring it? - Yeah. - Which is step one to drinking it, right? - Not the way Evers does it. Whereas this is, shall we say, a slightly harsher approach
to getting air into your wine by using a milk frother. Now Evers, you've been drinking a lot of wine in the last few years. You've been learning a lot about wine. Where do you sit on the idea and the concept of hyper decanting? - I echo everything you said about the importance of decanting some wines before drinking. Hyper decanting, it's like hyper chilling. We've done wine coolers that
chill bottles really quickly. It gets you there quicker in often a less glamorous
and less romantic way. There is a limit to where
it can become too much. - Oh, I don't know. This feels pretty romantic to me, maybe. (Jamie laughs) - So this was a process introduced by modern cuisine's Nathan Mervald, and refers to the process
of oxygenating wine with a blender or a frother or a whisk for 30 to 60 seconds. So how are we gonna put this to the test? In the most scientific
way that we possibly can. We have two different
Australian shiraz wines. - [Mike] Okay. - At different price points. A cheap one and an expensive one. We poured both of them an hour
ago into your middle glasses. What we'd like to test is pouring it straight from the bottle, having it breathed for an hour, and then doing the froth. - Great. - Okay. (upbeat music) - Cheers. (upbeat music) High acid. Nice but fruity like jammy fruit, some black pepper spice. - Mike, what were your tasting notes? - Those right? It tastes quite, yeah, quite acidic to me. I'm interested to see the one
that's just the same wine, but having breathed for an hour. - Are we gonna go breathing or are we gonna go to the other wine? Which would you prefer? - I'd like to compare the difference between that and that, being
knowing they're the same wine. - Yep. (upbeat music) - Oh, there's a big difference there. - Is there? - It just mellowed out. - Yeah. It feels far more mellow
and balanced and smooth now. - So when we talk about
acidity, it's literally, it makes your mouth water. - Yeah. - If you take a sip, swallow
it and literally lean over. Yeah. It is like if you're not careful, you'll dribble because
it's really high acid and that's what your mouth does. However, you still have the acidity but you don't have, I would
say that sort of abrasive. - [Mike] Yeah.
- Raw harshness in it. What you do get instead,
even after just an hour is more fruit. - Right. Pour it out and whisk it up. - All in the name.
- Thank you. - Of our community. - And science. - And science, sorry. - So you've now poured it out, 30 to 60 seconds of frothing. - So what this is doing
is in a hyper excessive, over the top way, is
what an aerator would do if you were pouring it out and it basically gurgles through. This is getting to the point of a foam. It goes beyond the lambrusco kind of like sparkling red appearance. That's too much. (Jamie laughs)
We get the hint. Oh. - Evers, it's science. - Now the bubbles have subsided, and we're not drinking milkshake. I think this will be interesting. (Jamie laughs) - What's that reaction? - Just smell it. - Wow. - Wow. - It smells, I don't know anything about why it smells expensive. - Not expensive, but what does it smells like to me now Haribo. It smells confected. It smells like cherry lips
in Haribo or it's not cherry, but that kind of confected, almost artificial sweet jammy-ness. - Okay, let's taste, see if
we could taste the difference. - Not a huge difference on taste of this, but so much on the nose. - But what about compared
to the first one? So this was just pulled out of the bottle. So really. - Oh, huge difference on that. - Massively different. It tastes like two different wines. - So the wines that you've got, you've just gone from a
20 pound bottle of wine to a 100 pound bottle of wine. - So for me, and this is new information, I didn't realise that was
a 20 pound bottle of wine, but it explains why that
first process is so important 'cause straight out of the
bottle, it's quite a lot. It's harsh, it's abrasive. But then if you're opening
a 20 pound bottle of wine, you're gonna let it breathe. You're gonna know to do that, use an aerator or let it breathe. And then it became delicious. Hyper became odd. - I liked hyper 'cause
it, well I could taste, you could taste the difference each step. - More complex even on the nose. Because it is older and it is an older vintage, you get a lot more of the tertiary, the ageing and of the oaking actually. So I get a lot more, less fruit, more cedar and baking spice. - It's got more going
on than the other wine. - Yeah. - But it's still lovely and fresh fruit. And it doesn't feel like
jammy fruit, which that was. This feels like vibrant
fruit even though it's older. - Should we move on to the one that's been left out for an hour? It's been breathing. (upbeat music) - Yes. It's got rounder. Really smooth isn't it? - That needs a lovely fireplace. What you get there I think is even more of the barrel aged. It's still got the fruit,
but now even more of that. Yeah, wood, cedar leather
notes coming through. - It's really smooth and even
better than the first glass. - Love it. Do you prefer it to the first wine, Mike? - Yeah, yeah, massively. - So shall we do the thing
that no one's probably ever done before, which is whisk up a hundred pound bottle of wine? - This feels so wrong and it feels wrong, but
the science on paper, I don't see why it should be wrong. (upbeat music) That's the kind of wine
you don't even need to drink to know how good it is. - Oh my goodness. (Jamie laughs) Wait till you taste it mate. - That's remarkable. (upbeat music) Still high acid, still really fruity. Does it taste much better? - I don't know, but I think
going to the whole aroma, 80% of taste being aroma,
I think as you drink it, you're taking in all of that
information through your nose and it makes it feel,
it makes it feel bigger. - Yeah, when you move
into more premium wines and I would say even that first bottle at 20 pounds a bottle in
the UK is a fairly premium. This is a very much a premium wine. You hear the phrase long finish. It has really long finish, which means the flavour
lingers with you for ages. And I haven't tasted that
wine for almost a minute, and I can still taste everything on it, which means you savour it more. But I would say once
you've hyper aerated that, you don't even need to drink it to understand everything
that's in the glass. If you are ever buying a quality
red wine, always decant it. And swill it and savour it. Never straight from the bottle. And if you like fruit forward, the primary flavours of the fruit. - That's me.
- Then that's not doing a bad job at it. I didn't think I'd say that. - Hyper decanting. Is it a trend that we
should all follow fast or should we just scroll past? - Everyone should try it. - Mm yeah. - And then you decide whether
you want that fruit forward or whether you prefer the less hyper. - Subtleties. - Aeration. But yeah, it's good. - Follow fast. - Let's move on to the next. Evers, you should have a text. - I've got a text. - [Cook 2] You always let
your emotions get in the way. That's the. - Cookie dough croissant. - Cookie dough croissant. (upbeat music) - So boys, we've had the cronut. We've had the (indistint).
- What's this being called? - Now it's time for the crookie. - Lovely. - I am excited to try this. I'll explain why in a minute. Here's why I'm not angry at
this TikTok viral video either. - This is not on brand. - [Jamie] Oh. - This is supposed to infuriate you. - Old man yells at clouds. - Quite literally, you
literally do these videos to wind me up. However, day old croissants
that aren't at their best are regularly brought back to life by filling them with frangipane, covering them in almonds, and calling them an almond croissants. - I'm sold. - Coming from where.
- They are not necessarily baked originally as an almond croissant. They are better using day old croissants by adding more stuff in. So why not add cookie dough in? I'm kind of here for it. - So the idea originated in Paris, a place called Maison Louvard in 2022, where the creator, Stefan Louvard, thought he'd have some fun and blend the two classics,
and they became a hit. - So we noticed the video has the option to put 'em on top as well. But we're just going inside. We can still see that
it's definitely croissant, but with cookie inside. Two of each. - They are stale. (Ben claps hands) Wow! - I mean no surprises in
what came out in the oven versus what went in, but
hopefully it's put a fresh lease of life into what might
have been a stale pastry. (upbeat music) (croissants crunch) (upbeat music) - And what's nice is you
still get the characteristic of the croissant coming through. It's not caned by the cookie dough. - Oh Evers, you were on
such a positive streak. - I was. And it does exactly
what it says on the tin. - Mm. - And the irony is a
croissant is not sweet. And yet usually, not usually, often when you crack into one, you might add a little bit of confiture or something like jam. You're adding additional
condiments or they're just lovely and buttery and delicious
to eat as they are. You add a cookie into this, honestly, it tastes to me
more American than French. It tastes to me like
something we would have when we are travelling the US because it is sickly
sweet with cookie dough. Even though I love cookies because you've also got that extra buttery-ness of the croissant. - I was gonna say. - And it's a little bit overkill. What I love with a croissant
is the sickly sweet jam. But that has a huge acidity and fruit punch rather than just sugar. - I really like it. I only had half. That's definitely enough. I feel like it still
tastes like a croissant. So you get that buttery-ness, but it is a baked croissant
with a cookie inside. That's exactly what it tastes like. - Some things are perfect. It shouldn't be messed with. In my opinion. And this may well have started
in the boulangerie in France, but I think it is appealing to
a TikTok Instagram generation rather than people who want
balance on their palette. - Right, the crookie trend. So that's croissant and
cookie put together. - Oh yeah, thanks. - Are you gonna follow
fast or scroll past? - I'm scrolling past on this one, but maybe it's just where my palette is given we've just been enjoying a hundred pound bottle of wine. - For me, it doesn't really
do anything hugely creative. It's putting cookie dough in a croissant. So actually, I'm gonna swipe past. - Lovely. Well have you got room for one more? - Definitely.
- Yeah. - Evers, your phone has never been so hot. You have another message.
(Mike laughs) - So on trend, this device right now. - [Cook 3] This is the biggest
breakfast game changer. If you're not grating your egg on top of toast every morning,
you're missing out. Let's go. I'm slicing my favourite bread, and I'm adding a little bit of mayo. Trust me on this. Mayo side down in a hot pan until it's nice and sizzly.
- Yeah. - [Cook 3] Take some avocado, mash it with a little bit
of salt and lemon juice. Spread it on top of your toast. You could even add a
little bit of hot honey. Take your hard boiled egg,
which is fully cooled down, and gently grate it on top. - I'm not going to enjoy
this as a texture guy. - [Cook 3] Follow for more. - Lots of people have been doing it. It's said to add a different texture, provide a different eating experience. So what we've given you
is three different ways to test the grated egg trend. One onto toast, one into a mayonnaise. Is that a great way to get an egg mayo? And thirdly, over a salad. - Lovely. - A few thoughts before we even start. Whenever you grate cheese, a
small piece goes a long way. So I can see how this is a valuable trend to cafes, brunch spots, because I imagine, an egg,
you add volume by grating it. It looks more impressive. - You're aerating your egg. - You're aerating your egg
(Mike laughs) and you basically will get a lovely fluffy texture I imagine. But you can get away with serving less. - Yeah. - Secondly, part of the best bit of egg on toast is a runny yolk. And you've ruined that. - For some people. For a lot of people. - For the internet, the yolk pop is literally, it broke the internet. Should we try some? - Yeah. - I'm presuming these are hard boiled. Oh they're not. That was just silly. (Jamie laughs) - Just straight on toast. Here we go. Good. It's so weird. As it crumbles and falls away, it gets a little bit more fiddly. But hey we are pretty much there. - So people are saying that
it vastly improves the texture of the egg with a finer, fluffier result. - It's definitely finer and fluffier. Whether you think that's
improved is a subjective thing. Well I would say, and we've
spoken about this a lot in this episode, it has aerated the egg. It is more sulphurous. It is more eggy. - Okay. - When you smell that
now that is more eggy and I'm not sure if that's a good thing. - No, firstly, it's not a game changer, but it's definitely different, and it's definitely something
that could be played with. - And I think if we're talking egg mayo, in terms of making egg mayo,
I imagine it is a quicker, more efficient way of
getting a very fine egg mayo that you might want to
put into a smaller thing. It is a finer example. It's a bit fiddly 'cause
you still end up with. - It is fiddly. - Smushy bits at the end like you do with anything that goes through a grater. Egg mayo. - Nice. Again, it's different. It's not a game changer, it's just different but it tastes nice. - It's playing with texture. I quite like, I hadn't
thought about it previously. I quite like that it's
playing with texture. Would you use it as a
garnish over a salad? Whilst it's kind of covered up
the deliciousness underneath, I think that has probably
added something more to a salad than maybe a
breakfast dish or an egg mayo. Still nothing to write home about. It's just a different
presentation of the same thing. - If someone had just said, hey, here's something quite cool you could do with a hard boiled egg. You'd go, that is something quite cool you could do with a hard boiled egg. And that is it. It's something quite cool you can do with a hard boiled egg. - [Ben] Yeah, yeah. - And there's nothing
more to say about it. - You know what, you've wrapped that up in an easy shell and I'm
happy to accept that. - Will you be following fast
or will you scroll past? - Until we have our own sorted cafe that's doing breakfast, brunch, and we need to make raw
ingredients stretch further and charge more for it,
I'm going to scroll past. - Follow fast because
I think it's something that could add a lovely little
5% to some of the cooking and dishes that I might do in the future. - Well, over to you in the comments. Will you be giving any of these TikTok food trends a go yourself? Let us know. Plus, what else should we be testing next? ♪ Hooray the Ebbersman comes ♪ ♪ With his band of brothers
and a splintered bum ♪ ♪ Food, trials, and barrels of fun ♪ ♪ In a live-streamed weekend show, huh ♪
