- You may kiss the bride. (Mrs. B. yelps) (dramatic fanfare music) Hello, everybody.
- Hello. - Hello, Mrs. B.
- Hi! - How are you?
- I'm good, thank you. - Welcome to our kitchen. - I hope you are well. - If you don't know the
playlist we've done, we've done about four or five of these now where we basically take the same recipe and we get them from a
common budget supermarket and a common more expensive
supermarket here in the UK, and the price comparison and the taste is very much up for debate. But this one today is rather astonishing. - Yes, I don't know the price difference or anything for this one.
- No. - He just went and did it, without... - I did, I just went and did it. - ...without consulting me. - That's what I do. - Discussing it with me. - True husband style. It's actually Sunday morning. It's nine o'clock on a
Sunday morning (laughs), we just really want to
have a roast dinner today, but, no, for your viewing pleasure... - Some people might be
having a curry for breakfast from the night before. - Oh yeah. - Apparently having a curry for breakfast is one of the best things for you. - Is it? - Because it keeps your
digestive system flowing. - A bit like that activated charcoal. (both laughing) Anyhow (laughing)... Whoa. So Mrs. B. doesn't know
the price difference. We're gonna just run through
these really quickly. It was quite astonishing today. So let's go, chicken curry me up. So you've got the budget supermarket, and the more expensive
one here, all lined up. One thing I did do is got the budget bag, this is a compostable bag for 5p, and that was 10p. Normally, you remember the
bags were more expensive? - Yeah. - [Barry] We've got it the other way, the cheap was a cheap bag for a change. - Right. - But let me show you what we got. We're gonna run through
this pretty quickly, then we'll get cooking. 21.87
(till ringing) for the expensive shop, 5.50
(till ringing) for the cheap one.
- What? - So it's pretty much
four times the price. - Are you serious?
- Yeah, but individual ones, like we've seen, it gets crazy. So the onions, they just
came in bags like this, these are wonky onions,
these are organic ones. By weighing them the
same, 1.86 versus 50p. - What?
(onions crunching) - How do you like them onions? - They're heavy. - You may kiss the bride. (Mrs. B yelps) Sorry, that is a garlic grab. 55p versus 2.50, bonkers.
(Mrs. B. gasps) Coriander pots, right? It's a pot of coriander, you can grow it really easy anyway. 47p versus one pound 50, three times the price (laughs). This is my favourite one, rice, okay.
(package bangs) I spotted this in another
supermarket the other day. Big one kilogramme pack
of long grain rice, economy pack of rice,
(package rustling) one kilogramme, the same weight, 45p versus four pounds 9p, 9.08 times more for the
exact same amount of rice. - This better be the best
rice I've ever tasted. - Well, there goes my brand
deal with Uncle Ken's. Ginger, this was really interesting, because you just grabbed it
loose in the expensive market, and in the budget one you had it in a bag - Yeah. - And miraculously, I got the same weight. I was like, ah, this
is actually 1p cheaper. (Mrs. B laughing) - Just imaging you in
the supermarket like, oh, no, my hands going there, oh no. - Just trying to work the weight out. But this was exactly the same, both 120 grammes, I fluked it. Sometimes I snap it off when I buy it. 1p cheaper for the expensive supermarket. (Mrs. B. gasps) So if you need ginger,
and you're on a budget go to the expensive supermarket (laughs). - Buy it loose not in a bag. - Yes, well, that's what I'm saying, that's what I normally do, I'll go in a supermarket and
go (ginger snaps) like that. - Or you just buy in powder. (ginger crashes) - Yeah, tin of tomatoes,
28p for the basic tin. - Yeah. - The expensive one, Italian plum tomatoes that we might have to mush a little bit, seven times more at two pounds. - Okay. - This is amazing, right? Look at these curry powders, okay. I don't know if the camera's
gonna do it justice, if you look at the size of that, as you hold it, that one
there is significantly wider. It looks like a tube.
- Yeah, more volume, yeah. - It's actually exactly the same weight. - Yes, so it's the packaging
maybe that weighs more. - Yeah, it's deceptive. Like all things how they change
the shape of the packaging just to reduce down how much
they're putting in there. 79p versus one pound 85, 2.3 times more. (Mrs. B gasping) Both medium curry powder.
- Yeah - I don't know if that did it justice. On the camera it's not
really showing it so well. But that is literally twice the width. And the same with this,
yeah, this is Greek yoghourt. Look at that. That tub is massive, right. - Looks huge, but it's the same. - But again it's the same weight, right. They are both 500 grammes. One is 45 pence, the other is 2.75, (tub slams) six times more (laughs). And the last one is chicken, which I was a bit worried
whether I'd actually get chicken if I went really cheap, but this is free range corn fed chicken, five pounds for 300 grammes. - Yeah. - Or the equivalent chicken fillets that we've gotta chop up, 1.69, three times more. - Oh my gosh, I think this is
probably one of the most... - It's extreme. - ...extreme cheap
versus steep we've done. - Yeah, and a curry, this is
what I was thinking about, you can mask the flavours so much. I really believe that the cheap will win. We don't ever really want one to win, but obviously times are
hard, we're on a budget. - I don't think it's gonna
taste much difference. - I hope not (hand knocking). Shall we go? - Yes. - Let's curry up on a Sunday. An onion's an onion, right? - Yes, don't get confused
which one's which. - Oh yeah. So there really is not much
difference between the onions, I've finished chopping those. What were you saying about the ginger? - I'm sure that's the
steep, that's the cheap. They smell the same. - You haven't mixed it
up as well, have you? - No, 'cause you snapped
that off, didn't you? - [Barry] Yeah. - And there's a long thing there. - I'm gonna keep my expensive
onions in a bowl right now. I've got the expensive garlic, but I just love the fact
that you can kind of just... (garlic crunching) (Barry gasps) And one thing to show
you on those garlic bulbs is this one feels like, now this is the more expensive one, that is fully bloomed bulb. They're big, nice orange segments. And this is, it's kind of
luck of the draw sometimes when you go in supermarkets
to pick up garlic. But you can see that that
is a bit more established, yeah, we'll sort that out, don't worry. Did it feel any more luxurious? - Not really. (Barry sniffing) - Yeah, that's garlic. Okay, so here's the steep chicken, corn fed, there's a yellow tinge to it. And it's already pre-diced,
so I don't need to do that. And these are our
standard chicken breasts, which of course we do have to do that little labour intensive
thing of dicing it up, which for three times the price. That other chicken is
probably way better quality, but will it matter?
(knife grinding) Mrs. B.'s gonna do one
pan, I'll do the other. But just to show you first of all, a bit of oil is gonna go in the pan. We're gonna get it nice and warm. We're just using middle of
the range vegetable oil. Didn't see any point in getting... There was some ridiculously
expensive oils, and I'm like, I'm not paying that, made from the forehead
of a monkey or something, I don't know. They look absolutely identical. The tomatoes, we're going to pour that out and we can use that as
our vessel to top it up, just in case it dries out. But the other thing with the cheap tins, what I tend to find is they don't put the ring pulls on them. It does look quite basic packaging, but it probably tastes good anyway. These are pomodoro san marzano. It's mostly in Italian, so we're cooking. Ginger's going in.
(pan sizzling) - [Mrs. B.] Okay.
- Yes, just a little reminder, this is just a very basic curry, there's way more things we
could have done to push this. In fact, I did look down
naan breads and stuff, but it was starting to get
unnecessarily expensive for the point of this video hopefully. Yeah, the naan breads were
double the price though, just if that's any reference. Come on, chicken, there you go. (pan sizzling)
(upbeat music) Ah, look how yellow that piece is. (pan sizzling) Expensive curry powder. And this is the cheap one, it's like tamper-proof. (tape snapping) Oh my goodness, there is a
colour difference for sure. - [Mrs. B.] Yeah, there
is a colour difference. - [Barry] That is bonkers.
- [Mrs. B.] Gosh. - [Barry] This is where
it might start to change. Now it can dry out a little bit, so that's why we're just
gonna add in about 100 mils. Yeah, just a little drop will do. - [Mrs. B.] Okay. (pan sizzling) - [Barry] We're gonna stink of curry now. - Yeah. Look at the colour difference, yours looks like an
authentic kind of curry, mind is like a cheap... - [Barry] It does, yeah, the consistency. - [Mrs. B.] Yeah.
- [Barry] That's right, wow. All right, so tin of tomatoes. (can clanks) Oh my gosh (laughs loudly). - [Mrs. B.] What did you just do? - Well I tried to use the
more expensive ring pull. - And it didn't work? - And I literally pulled it off. (ring pull clanks) Right, we're going to have
to tin open both of them, that's fine. Look, see, they're big old plum tomatoes. And yours are already chopped, amazing. So what I'm gonna have
to do is use my spatula, and break it up. You can stir it through first of all, but as it cooks it'll warm
up and wilt even more so, so you can easily hack
it up into nice chunks. Oh my goodness. Can we do this every Sunday? (pans bubbling) So all we're doing is
simmering these down, and now they do look very similar again. - [Mrs. B.] They do. - [Barry] The colour
has sort of come back. We're giving this about 15
to 20 minutes of simmer. If it does really reduce down you can add a little bit
more water at a time, but just keep it steadily cooking, stir it from time to time. And we go check on our kids that wonder if they're in India. You having a little sneak? - Yeah, they look exactly the same. (rice rustling) - [Barry] 200 grammes
of that, no, yes, mate. Nailed it.
- Did I? - [Barry] Yeah.
- Cool. - [Barry] Now try and do it with that. - [Mrs. B.] I believe there
is a bit of a difference. - [Barry] There is a
difference, isn't there? (scale clanking) - [Mrs. B.] Look at that. - [Barry] That is bonkers, but either way rice tends to have a starch on it. So what we'll do, in fact, if we just put put some
cold water in these just to show you. - I never do this. - [Barry] You don't do this? - No, but look how much that one... - [Barry] You've gotta wash your rice. - [Mrs. B.] But look how
much starch that one's got. - [Barry] Yeah, that's
cloudy water, that's starch. But all you have to do is keep
running it through the tap and that'll get rid of it. (pans sizzling) All right, so both our rice is on. Why did we wash it? - If you wash the starch it helps the rice from getting gummy. - [Barry] Yes. - Oh, yay! - [Barry] PB?
- [PB] Yes. (all laughing) - I don't think that was
as good as I thought. - [Barry] That was very good,
yeah, well done, good pet. All right then, folks, so the curry is done. We've just taken it off
the heat onto a trivet. The last thing to add, the textures are very similar. We've gonna add the Greek
yoghourt and the herbs, right? This one looks all right to be fair. - [Mrs. B.] Yeah. - [Barry] It's fell out
the bag a little bit. We cut it back, but it looks
like it's been nurtured. Something like the Chelsea
Flower Show thing going on. - This one looks it's just
been thrown on the shelf. - [Barry] Do you know
what this one looks like? (packaging rustling) People that know us, this looks like something
that we've tried to grow. So I reckon three spoonfuls
of this, Mrs. B., all right? - [Mrs. B.] Three, okay. - [Barry] Just a nice low fat yoghourt. - [Mrs. B.] Yours is really thick. - [Barry] It is. It's really chunky. We just stir this through. Oh my goodness. (upbeat music) All right, expensive coriander going on. The heat should wilt it
anyway, so just chuck it down. We can put a little bit on top. Some people actually
really detest this stuff. - [Mrs. B.] Like our children. - [Barry] Yeah, they're not fans. We will hide it from them. - [Mrs. B.] That looks like
quite an expensive curry, even though it's gone orangier, it kind of looks like restaurant style. - [Barry] It does, I
know what you're saying. It's got like a subtle creamy
depth to it, hasn't it? - [Mrs. B.] Yeah, it does. - [Barry] Whereas that, that looks a little bit more angrier. - That looks like something
I make for the kids. - [Barry] For the kids. Looks like something to give to my kids. (laughing) So that's the rice compared. The one on the left
(bowls clanking) we've washed the water clear as well, but look, that's actually quite gummy. That's really gummy. Maybe that's why that's nine times more. Ah, actually from this angle, I can't see that colour
difference so much now, but hopefully the camera is showing it. Pick up the right ones. This smells so good. When we go out and walk the
dogs in a minute, right, on the beach, there will be people
walking passed us going, (sniffing) "They stink of curry". All right, so we'll try the rice first. (forks clanking) The gummy rice. - Egh...
- I can get it. - Yeah, you don't want that. - Woops.
(laughing) - I missed it. - To be honest, mate,
you're not missing out. It's still rice though. - Yeah. - End of the day... - Ooh, it's like watery rice.
- Yeah. - We cooked that right, yeah? - I have made rice like that
before for you all for tea. - We did cook it to package instructions. (laughing) - And you've been like, urg. - It's like pastie. - Not keen on the cheap rice.
- Not keen. Right, shall we try the cheap curry. (Barry hums) - Ah.
(fork clanking) (feet stomping) - I think it was a big spicy. - And also, the chicken
does feel, it's tough. - Yeah, that's the word, tough. - Yeah. - Oh, I prefer that rice a lot. - That's better. - That is better. Ready! - That one tastes a bit more creamier. - It is creamier, yeah. It's got a bit more depth to it. - I think the chicken's not as tough. - It's not as tough, no. There is definitely a
difference in the chicken. - But sauce wise, and spices,
they are exactly the same. I think it's the chicken and the rice that's the big difference. - Cheap or steep, go! - Steep.
- Cheap. - Cheap!
- Cheap? - Steep. - Steep, I'm gonna go cheap too, because...
- Really? - ...that does taste better, but that does not (laugh)... It does not cost four times as much, that's what I was trying to go with. - I don't know though. - Do you think it's that much better, four times as much? - I would pay four times...
- Would you? - Rice. - For the rice, yeah, definitely. - Rice wise I would.
- Yeah. So if you could divide it up, for sure, you could get the perfect, but I think it's all about that balance, that would be fine with these. There we go. I love doing these videos. I find them so fascinating. If you've got a cheap
versus steep suggestion do let us know down below. Check out the other ones we've done, don't forget to subscribe, and follow us on social media for loads of behind the scenes bits. (Barry sighs) I'm curried out.
- Me too. (rap music) ♪ Check your level player ♪ ♪ No matter what your style ♪ ♪ The kitchen's for me ♪ ♪ Sideburns, moustache,
goatee, maybe all three ♪ - PB!
- Le nez. - What's nose in French? - Let's begin.
- Oh, okay (laughs).
