- Ah, oh my gosh. - It's quite hot, ain't it? (screams) (intro music) (slap) - You know, nothing says
Happy Valentine's Day, we're filming this on Valentine's Day, you're probably going
to watch it in August or something like that. (laughs) Than making savoury slush puppies. All right, Stu? - I'm all right at the moment, Barry. - Yeah. We're making slush
puppies. In today's video, will it slush puppie? A follow up to will it toastie, and will it soda stream. You guys like these videos, so here we are with this slush puppie machine. If you don't know what they are, what are they called in America? - Snow cones? - Yeah. - Snow cones are a bit
different, aren't they, I think? - Yeah, the snow cones are
normally like the ice and then they put the syrup straight on top. Whereas this mixes it all together. I've done a video reviewing it before, it took me about six hours because the first five hours
I had the ratio wrong. The syrup, five parts
syrup to one part water, it's the other way round. - Ah. - So we've had some savoury suggestions, and we're going to pick
our three favourite, but of course let us know down below what you'd put in yours. And we don't know if
this is going to work. - No, we genuinely don't. - No. Overnight this canister has
been put in the freezer, which goes in and we've
just created, because the first one that we're
doing is normally served hot. - Okay. - Some gravy. - Lovely, brilliant. I can't wait. (upbeat music) - [Barry] Yeah, it just needs
to cool down a little bit. This gravy is cold. And here it is. So we had to make this first. I can't see why this wouldn't work. - It looks like Coca Cola or something. (laughs) - It does, don't it? What could go wrong? - It certainly smells like gravy though, because that's what it is. - This machine's quite noisy. We're going to get it going, let's slush. Okay, the lid is off. The ice canister, which has got a little hexa gas sort of thing, or whatever it is on the bottom. Right, that goes on,
and then we stick this. - There's some rust in there,
does that add goodness? - [Barry] Yeah, it does,
because I left some salt in it, I think it's corroded. (laughs) - [Stuart] Brilliant. - [Barry] So apparently we
turn it to mix first of all. Mix. (mixer) - It's spinning, Barry. - [Barry] It's spinning, and
we half fill it with ice, half way up, two caps of
salt, and 40 mils of water. Put that in there. (upbeat music) - Straight into the salt hole there? - [Barry] Yeah. Salt goes in. The salt actually helps
to melt the ice quicker to get the actual outside,
it's really thin metal, working really well to freeze the gravy. So now we add more water, and three more capfuls of salt. - That's a lot of salt. - That is a lot of salt, ain't it? And we're going to top
it up with ice as we go but the next step is to add the gravy. So now we add our gravy
in, and we just keep it topped up with ice and apparently in 15 minutes we should
have a savoury slush puppie. (laughs) - We'll have a something. - Yeah, perfect for your roast dinner. Gravy. - Lovely. It says where you pour
it in, "Beverages high in sugar content only". So we don't know how this is going to go. (music) - It smells amazing. - It does. (laughs)
- It does smell really good. - So 15 minutes, and we will have, I was going
to say the world's first, I bet somebody else has done it, gravy slushie. - Gravy slushie. You can see it's starting to film little ice particles already,
because this is quite heavily water based. Forget the sugar, we're not sure, we're genuinely not sure. (claps) We'll see what happens. See you in about 15 minutes. This is basically two minutes in. (mixer) It doesn't like gravy. (laughs) - My theory currently
is because the gravy is far more salty than the
sugary stuff it's expecting, it's formed too much solid
ice around the bottom and it's blocking the spinning. - It's definitely cold though. - Oh yeah, I've had to put a jumper on. (laughs) We're just going to have
to see what comes out. - Shall we? - Yeah. - Traditional slush puppie
serving, plastic cup. Here we go. Is this just going to be water? Is it going to pour? - Is it? That's a good question. (laughs) - There's no ice in it. - It's still gravy. - No ice whatsoever. No, what have I done? I was trying to see if I
could get some ice out. So we've got watery cold
gravy with no ice in it. - It's actually quite cold, yeah. It's just like cold gravy. - Great, I've got to try some I suppose. Wonderful. Yeah, freezing cold watery gravy, lovely. - Will it slush puppie? No. - No, it will not, it very much will not. - We'll try another one, we might have to water it down a bit more. This one is just purely paste, so maybe it will help us. Wasabi. - What? (laughs) - [Barry] What are you thinking? - I'm hoping this doesn't slush, so we don't have to drink it. - [Barry] Yeah, that's a
good idea, a good point. Is it good? - No, it's horseradish. - [Barry] You might as well
get the whole tube in there. Oh, look at that. - [Stuart] Oh, my goodness. - [Barrie] Green worms. That stinks so bad. We were just wondering, does it have to be sugar based like it says on the lid, or is that just like a
generic safety thing. "Water freezes at 32
degrees fahrenheit, or "zero degrees celsius. "But when a solute such as sugar is added, "the freezing point changes. "The sugar molecules
prevent the water from "making hydrogen bonds, which are required "for solidity. "And the water has to become even colder before it reaches it freezing point". - Oh. - But then I wonder if
salt is like that as well. - I don't know, it
certainly didn't seem to be that way with the gravy. - Yeah, because the
gravy I think just bonded so thick, and it might
have just congealed up the motor of something and become heavy. - Shall we just stick some sugar in with the Wasabi? - Yes.
(laughs) - That will be lovely. You'll have to burn this spoon afterwards. Oh, it really stinks. - [Barry] It does, look at that. That's going to be like a
nice sort of light green, like a lime. - It certainly doesn't
smell like lime, Barry. - [Barry] No. (laughs)
(mixer) Look at the colour. - It's such a luminous colour. - [Barry] That's amazing. - This is going to be interesting. Is it going to work? Or is it going to block
it up like last time? We've got no idea. - [Barrie] I don't know. This one is certainly moving much more freely than the gravy. Yeah, it actually looks
like it's enjoying it. - Oh yeah, this one's working I think. - [Barry] Yeah, it's great, yeah. - Really pleased we
get to try this, Barry. It's going to be amazing. - The smell is insane, it's so like tangy and strong already. It's got three settings, mix, off, I guess, is that a setting? - Carry on. - And then dispense. Look at that. So dispense is going to be
just as loud for you guys. - Yeah. - And it's going to spin it the other way, which is going to force it to the spout where hopefully it will serve delicious wasabi, which stinks, honestly the waft of that. - The stench is astonishing. - Lovely. So let's spin it round the other way. - Okay. - And hopefully, I love this. (mixer) - Ah (laughs) - Yeah. - I think we've (laughs) - Oh my god. It's like you've gone to a Nando's and go to the frozen yoghourt machine and something horrible has happened. - Yeah. If we just decorate it a little bit, I'm sure they do this. We didn't put much mix in this, we've kind of used it all up. But it's Valentine's
Day, sharing is caring. (laughs)
(slam) Sorry, mate. No, I don't want to taste it. I can smell it. - Yeah. - Why do you think this
worked over the gravy? - I'm guessing much
lower salt content maybe. - Okay, yeah. More diluted, the paste
kind of blended in. It certainly doesn't smell that way. - It does not smell good, Barry. - Yeah, ready? - I'm as ready as I'll ever be. Ugh, I'm going to have a
very small amount of this. - Ready? - Uh, oh my gosh. - It's quite hot, ain't it? (screams) - Oh my god. - What have we done, uh. - I forgot how hot this stuff is. Wow, the roof of my mouth and my nose, you've got a bit of a
cold today, haven't you, did that help? - Not any more. (laughs) That's absolutely disgusting as well. - The texture is addictive. - What? - The first bite you're like,
ah, it's a slush puppie, it's sweet. And then. - It's not sweet at all. It very not sweet, Barry. It's bloody wasabi. - Ah, geez. (screams) That's so hot. - It's made your nose run. - Is that like wasabi, or that just come through my nose. Oh my gosh. (slap) Will it slush puppie? Bloody right it will. - Yes, but it shouldn't. - Yes. Well the last one is interesting. This was requested a lot actually. We did have a lot of sweet suggestions, but slush puppies are sweet anyway, so we thought we'd go savoury again. - Okay. - With something with a
little bit of texture. - Which is? - Beans, baked beans. - Oh Barry, this doesn't sound good, mate. (laughs) - Let's find out, because if the beans will fit through the spout, shall we try that? - Yeah, why not? Well I can think of
several reasons why not, but we're going to do it anyway. - [Barry] We're going to
dilute it with water again obviously because that needs that. There's quite a lot of sugar in beans. - Yeah, these are the no-added sugar. Maybe we should have got
the extra added sugar. - [Barry] Oh right, oh god. I thought there was no salt, sugar, okay. - We can add a bit of
sugar though, can't we? - [Barry] Yeah. - It's easy enough, ain't it? - Some people have a phobia of baked beans, don't they? - [Barry] Do they? What the texture? - Have you not heard of it? - [Barry] No. - Yeah, I think it's
because they have that kind of all pervasive
smell, so just kind of, oh. Are we going to whizz these up or not? - [Barry] Yeah, (mumbles),
weren't we, because we've got a stick blender around
here somewhere where we can whizz these up and
make a sort of puree. But I think that might make it thicker. - Yeah, I think it will. - [Barry] And it will
fit through the spout. The beans will fit
through the delivery port. (laughs) - [Barry] Oh look at
this, they're swimming. The beans are actually dancing around. Oh my gosh. I think this is going to work. It's like a beach. Do you think that's got enough
power to push them around? - No, I don't think it does. We're going to find out though. - [Barry] Yeah. Look at that. - [Stuart] If this doesn't
nauseate the people at home, nothing will. How many do we put in? All of them. (laughs) - [Barry] Oh no. It's okay, it's like a little game. See, they're dropping in. There's a little spout, let's go in. - [Stuart] I can't see this catching on in the arcades, but. (mixer) Ah, the noise I've missed so much. - [Barry] Oh, it's staying in one segment. - Yeah, of course. Hence why you get it spinning
before you put the rest in. - [Barry] Shall I put a few in there? - Yeah. - [Barry] It's like a game. - [Stuart] It's Pachinko
for a new generation. - [Barry] All right, 15, 20 minutes? - Yeah, let's go for it. - [Barry] It's breaking
the beans down, folks. And we think it's getting
trapped under the motor. - Yeah, we're having a serious case of bean disintegration. - [Barry] Yeah. Maybe keep going? - It's sounding a bit
strange, but it's still going. - [Barry] Yeah, it's just
completely jammed, hasn't it? - I'm convinced it's
the build up of the ice. - [Barry] Yeah, that's a big
old sheet of ice on there. I think you might be right, Stu. It's just building up, isn't it? Look how much it's broken it down. It could have got on the motor, but we're fairly certain now you think it's just the build up from there? - I think it's the build up of the ice, yeah. Those beans are pulverised. - [Barry] There you go, nothing there, no? Look, it's blocked up the actual-- - Oh, it's blocked the spout. - [Barry] Maybe that's, I don't know. I doubt it. My gosh. We're finishing with
something quite on brand. A lot of you wanted to see this. Baked beans was a failure. I think it's the more nasty ones that are going to work. I think it's just the
way it's going to be. I was looking forward to cold baked beans. - Good for you, Barry, good for you. (laughs) - This is some vinegar. - Specifically cider vinegar. - I don't know how old that is. - Yeah, the bottom of it's gone into-- - It's got like remnants of like a ship in the bottom of it or something. That's like pure dirt. - So we've done a kind
of half cider vinegar, half water mix. - Oh my gosh, because it looks a bit like beer or cider, but that's, woo. - It certainly smells of vinegar. - All right, let's get
this going as a finale for my road trip home, five hours with vinegar slush puppie potentially. (mixer) That absolutely stinks. Thoughts? - Yeah, I think the freezing point of the vinegar has kind of ruined that one. - I've got a five and a half drive home. Have you got any beer? - Yes. - I'm allowed one. - [Barry] So is this
your favourite beer, Stu? - Not specifically, it's just the only one I've got in the house at the moment. - [Barry] That'll do. - It's all right. - [Barry] Technically I can
have a teaspoon and drive. - Yeah. Now that actually smells good. - [Barry] Does it? - Unlike everything else we've done today. - [Barry] I've still got
the wasabi in my nose. - That's going to be in there for weeks. (mixer) - [Barry] Look at this. If you're over the drinking
age for the summer, this could be a heck of a hack. - It's looking good, Barry,
it's looking very good. - [Barry] Shall we dispense? - [Stuart] Let's. (mixer) - [Stuart] Oh yes, look at that. (laughs) Spot on. - [Barry] Life is good. (laughs) - At last, we've made
something edible with this. - You know, I had high
hopes that this would work actually, because
I had a cider slushie once before. I've just got this vision
now of, back where it was made in this big
cider barn, that there was a little lady or little
man making it with this. And then having little
wasabi ones as well. Exactly. - Just for amusement afterwards. We could have a proper straw in this, but I haven't got any straws so sorry. - Good for the environment. Not like the paper straw
because we'd be like that, and be like. - But we are using plastic cups, which I've had in the drawer a long time and we're getting rid of. - Ah (laughs). I'm interested to taste
the carbonation actually. - Oh, that's bitter. - That's really, is that just that brand? Is that how that normally tastes? - Yeah, so do you not drink
bitter ales generally? - Not really. - No, you're more of a
cider man, aren't you? - I'm a cider drinker. It goes down well, it slides down. You could easily get fairly merry on this. - It does taste more bitter
than it does normally I think. - Do you think it's
enhanced the bitterness? - It's brought the bitterness out. - Well I'm not going to be taking this on my five and a half hour drive home. Conclusion, will it slush puppie? Yes, beer will, cider will,
all that sort of stuff. Gravy won't. Wasabi sadly did. - Yes, which I feel is
a loss for all of us. (laughs) - Yes, and we diluted that a little bit, to take a bit of edge off that. That was still insane. - Yeah, that was not the
nicest experience I've had. It was disgusting and really hot. - Well I am mulling over keeping this, and increasing the
selection and variety of slush puppies I can make. But, no, you don't want it? - Too right, I don't. (laughs) - So what we will do, I'm
going to sign it right here. - Okay. - And Stu, if you can sign as well. It's going to be a
giveaway at my next patron gadget giveaway. THere's nothing with it, it works an absolute charm. Make some home made syrups in it. Don't stick beans in it. - You might want to rinse it under the tap if you do plan to use it. - Yeah. If I give this away
and it ends up on Ebay, I'm just going to buy it back again. Right, thanks Stu for putting
up with these slushies. - Yeah, thank you for this incredibly unpleasant time, well
the bitter was all right, but the rest of it, ah. - I'll be really interested
to know what people would actually do it
in their slush puppies down below, based on the stuff that didn't work for us. What would you slush puppie? And what should we will it next? We've done the toastie,
slush puppie, soda stream. Microwave? - Will it microwave? A big lump of lead. (laughs) It turns out it didn't. - Right, I've got to go
back to the West Country. - Nice drive. - Cheers, mate. - Cheers. (rapping music)
