Barry Tries Chef Club's Cheddar Cheese Pillows
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Chefclub network make some pretty crazy video recipes, I decided to try one - 'cheddar cheese pillows' which did not turn out anything like pillows, but macaroni aside, were actually not too bad! More Barry tries on this playlist • Gordon Ramsay's Beef W...
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Ingredients list:
2 square blocks of cheddar cheese
2 sheets ready made pizza dough
4 slices of bacon, fat trimmed
1 red onion, diced
160ml milk
180g elbow pasta, cooked
1tsp paprika
Handful freshly chopped parsley
salt & pepper, to season
2 eggs
Recipe method: barrylewis.net...
#barrylewis #chefclub #recipe
I don't know if i'll be making this again - there was quite a bit going on, but that is what Chef Club are known for! I think take the macaroni out and it may be better, but it was definitely edible! You can watch more Barry tries on this playlist th-cam.com/video/tgzxe7jJ6oA/w-d-xo.html
Maybe try using Monterey Jack cheese, or mozzarella, or Edam, for stretch.
The mac looked pretty darn delicious but yeah, had my doubt about the ashtray as well.
I think I'd try it without the pastry and just do the ring of cheese! The Mac n cheese element looks tasty 🤤
On a more important note, can we have the old song back at the end please? We miss the "check your level playa, no matter what your style, the kitchens for me ..." Xmas special with the old song?! Keep it up Barry!
Trouble is Barry shows us much better how to make it
Chef Club is part of a very large content farm. They do not care if the recipe actually works, they just want the views. This is par for the course for them (i.e. it doesn't actually taste good, but it doesn't matter since they got both your views and got you to share their content on your own channel). See Ann Reardon's repeated breakdowns of these content farms and their operations.
Ann Reardon's debunking series is amazing - super educational on things like content farms
Eh, they're still better than WatchMojo.
So glad you did not call the video the cheesy ashtray! Lol . Boston at his finest. Looking handsome mate !
haha yes I mean it's a mac and cheese egg topped pastry wrapped ash tray lol
If you see this Barry, you can use Cheese Strings whole, wrap the pastry over it and seal it in the middle for a better stretchy cheese result. Its also cheaper than using an entire block lol. This is something I do whenever I make my own pizza.
You can also just make cheese rolls with this too and you also have the freedom to dip the cheese strings in sauces before putting them in the pastry for a different flavour. My personal favourite is sweet chilli cheese.
Reminds me of his cheestrings and pepperoni lime jelly from barshens
Great video Barry. The reason the cheese cracked at the start was because the air was trying to escape from the glass. I used a metal scone cutter and it worked brilliantly. Just a tip if anyone wants to try!!
Also the pint glass bulges out and has a rounded lip, so it's mostly tearing through the cheese and pushing it outwards. Both will cause the cheese to crack apart.
Every time I watch a "Chef Club" video, I just can't believe the crazy stuff they make that they think that people will eat. 🙄
it’s pretty insane. 😂
they dont make it for people to recreate it. they make it because shockvalue creates clicks and therefore ad-revenue.
Pretty sure they are more concerned with getting paid for videos than people eating the recipes. The more wild the more people watch.
Chef Club is part of a large content farm. Their business model doesn't care if the recipes actually work, they just want the views for the ad revenue. Note the repeated use of pop-up emojis to draw your eye away from the editing.
When I first started seeing the videos their techniques and stuff was unique and the food was normal, I considered them a serious good channel.... Now everything they do feels repulsive.
That's one hell of a lot of cheese in one portion Barry, great video as always
Sigh...I need this in my life! Mac and Cheese has ALWAYS been my absolute favorite, and to add grilled bacon, onions AND puff pastry?? Be still my beating heart! Thanks for making me aware of this Barry!!!
That's actually my favourite way to make Pasta and Cheese! I just make it in a pan with fried cubed bacon just like the bacon strips used here. It's absolutely amazing!
This video hits my every culinary sinful button and mashes them right through my back ruthlessly and oh so beautifully
10000% worth the indigestion
> pint of cheese
You've never conquered my heart with an intro alone, but this actually happened on this exact moment
Yes please!
That looks interesting!
However with the higher and higher cost of getting any kind of cheese nowadays I would have to make this for a special day!
That looks like it'd be amazing breakfast food.
Just a shame so many countries think that Cheddar looks like the "Red Leicester" (or double Gloucester) ie bright Orange !! Good to see you using proper "white" Cheddar, especially down your way,close to the birth place of Cheddar cheese 👍
Barry tries are a favourite of mine.
Cheers, appreciate it.
Ash tray !! … make sure your market audience knows what your talking about 😂😂…I do, remember making one in metal work at school 😅 Keep up the good work 😊
Lol. Exactly what I thought! They did remind me of Friday night down the pub BITD before smoking was banned inside. Showing my age now….
@@ByHerHand maybe we are the target audience… no millennial for Barry 😂😂
Growing up my Mom always microwaved cheese curds, now I have a preference for melty cheese too. 😋 My Grandpa was a cheese maker (we’re from Wisconsin 🧀), so when my Mom was little she would get warm cheese curds from the factory. Gooey cheese is amazing. 🥰
I hope you have a wonderful day/night and your tummy is feeling better. 🌈☺️🌌
Cheese state, best state
There's a great breakfast place called Yolk in Chicago here in the States, and their breakfast mac is so freaking good! That's all I could think about when you brought the egg out
I wonder how well it would work with known stretchy cheeses, such as Gruyére, or stinky cheeses like Gorgonzola? Hmmm... I might have to try that one and report back!
I'm always amazed at how you guys crack your eggs. When you crack an egg on a sharp surface, you're more likely to create the tiny shards that fall into whatever you cracked into that you then have to fish out. It's much better to smack the egg on a blunt surface and then open it. No tiny sharp edge shell pieces, Sticks together better, so no shards falling into your prep.
You know, I've heard so many people say this, and I find the exact opposite to be true.
Yes, two eyes. That’s exactly what I thought they looked like when they came out the oven. Two eyes.
Oh wow, I wake up, look at TH-cam, and now I’m here naked watching Barry live
7:34 sounds like a part of 'Rather be Lonely' by Red Vox
This would feed 10 people with that amount of cheese. But thank you for testing one of those crazy recipes!
I'd probably go for the cheesy ashtray but a bit of sauteed chorizo or spicy meat and onions and such instead of all of that, that feels like a lot. *maybe* the egg as well
You can separate the egg white from the yoke using the egg shell, that likely how chefclub got just the yoke
The best hack for cuting onions? Keep your onion and knife moist! Dunk the knife in a bit of warm water before cutting and repeat as you cut.
Air pressure in the pint glass is a issue. Try a tin can with both ends removed.
It reminds me of a mac & cheese pizza I had, yours looks better. Idea of a cheese pastry cup does have allot of potential, so many things you could fill it with.
Never heard of it. Look forward to trying it.
Nice one, i've typed the recipe up, but I would 100% make the bacon macaroni cheese again for sure, that was amazing
If you put a wet paper towel under the onion on top of the cutting board you won't tear up as bad. It's a hack I use all the time.
Any one else shouting at the screen “your going to break the glass” over and over. No Barry no! 😮😅😂
Covered in the pasty it looks like a Mr kiplings French fancy without the cream and icing
I bet that’s nice with Chorizo too 😋
You’ll always stand out using anything Leicester lol 😂
LOL
If only you could get some sodium citrate into the cheese so it would stay emulsified. Also, you could go an extra step and make a roux rather than just adding milk.
Brush garlic butter in the puff pastry and it will have flavor like garlic toast. 😊
I get fourteen minutes of Barry Lewis video then two and a half hours of Colin Furze tunnel building video. Yea!!
Those cheeses are great but not known for cheese pull. You need mozzarella sticks. Also seems the CC may have pulled a fast one and removed the egg whites.
Maybe you should use something with a sharper edge ( like an actual pastry cutter) to cut the cheese it might work better.
Love that filling - no faff cheese sauce😋😋😋 Gonna have that today with grilled chicken salad
The pastry bit, not worth the effort 😂, especially when you refer to them as ashtrays - ugh
5:00 you can fill that pint with dough and marinara sauce and call it a margarita with that cheese rim
hi barry can you do deep fried oyster mushrooms amd pho?Love your videos
2:56 Don't put all your weight on the bottom of a glass, people! Not unless you fancy slashed wrists when it breaks.
I always thought the whole onions making you cry thing was a myth because I've literally never had a problem with it. But I've worn glasses since I was 8 years old and contacts since I was 12 so maybe that's why?
It's the contacts.
Onions are attracted to moisture, just like the moisture in your eyes, while your tongue would work id try a rolled up wet paper towel next to your chopping board. Does the trick everytime!!!
I think they only used the yolk
Barry if you would’ve cut that cheese at room temperature and used a metal round cookie cutter it would’ve went through a lot easier.
Don't use an egg wash on puff pastry sides. Only on top, as it could deter the rising magic of the pastry. That may have had an affect on the cheese melt properties.
Try putting a wet kitchen towel down next to the onion you are cutting
Mmm the eggs look snotty for me... i think the video they've actually used just the egg yolk and not the white. Impressed how well cooked the pastry is as that construction is super high risk for uncooked pastry!
Block of cheese puff pastry ashtrays 🤣😅
Would probably work great with mozzarella, since it's a soft cheese and melts really good.
watching a knife slice through cheese. thats the kind of asmr i'm in to. 5:03
Barry, if you want to stop yourself from crying while cutting onions, take a mouthful of water and just keep the water in your mouth while you cut. It genuinely worked for me back when I still worked kitchen duty!
Not sure what makes it so, maybe something with the fumes not being able to reach certain parts of your smell/taste? But try it out!
We ❤️ you Barry.
That's so yummy 😍
Hi Barry another great video.really interested in having a cameo message from u.All the best from Scotland 🏴
Like a bizarre spinoff of a macaroni pie
The crumbliness of your Red Leicester - says to me that it is a mature cheese, which is rather hard. If the recipe originated in the USA, then they were using a much softer processed cheese. (Not great). Try using Double Gloucester cheese, or Derby. They're a great deal softer. I'd also never use a glass to cut anything firmer than thin pastry; the risk of broken glass and a serious cut are far too high. A steel egg ring would work perfectly.
This recipe looks great, but whoa! Welcome to cholesterol city. I'd only eat that, if I had not eaten anything else all day. And I mean anything. I can feel my arteries clogging as I think about it.
They also used a straight glass, while Barry' pint glass is slightly concave, so it pushes the cheese out as he's pressing it further down. But yeah, I wouldn't use a glass for cutting, either.
Maybe it is a "Cheese Pillow" because of the nap you'll need after eating all of that cheese?
I put my onion in the freezer and then cut it and do it fast so I do not cry
Chef's club is kind of a the 5 minute Crafts of cooking in my opinion 🤣
My bank account screams in terror from the cost of the ingredients.
Wonder how it'd be with sour bread dough? Since I am unable to stand long enough to cook, I can't try it out.
I have to sit in my office chair in the kitchen.
Remove the pasty and you could essentially make it like a shakshuka with the eggs baked on top
Question. How did you get your cheddar to melt in the sauce? Mine was gritty and not properly melted. Tasted great but disappointed.
Not gonna lie....IF that Day comes where I find my One and get married....getting a Cameo from you that Day would most likely make me the happiest Person on the Planet, Mate.
Keeping a glug of water in your mouth helps a little bit with onion tears.
Your fear was cracking the cheese? Man, what about the GLASS in your HAND?
Wuhuu gods of lactose intolerance are feasting on these cheeses💣💣💣
PLEASE TRY THE WET PAPER TOWEL METHOD ONION VAPOR GOES FOR ANYTHING WITH MOISTURE SO IF YOU PUT A WET PAPER TOWEL BESIDE THE ONION WHILE CHOPPING IT THEN IT WILL GO THERE INSTEAD OF TOWARDS YOUR EYES
Why didn't you use a cookie cutter?
So posh Mac and cheese?
"Pastry wrapped cheese block bacon and onion mac and cheese stuffed egg topped ash tray (with parsley)" lol
@@mrbarrylewis well as a fellow west country boy (no longer living in west country), to me that be gurt lush posh Mac and cheese.
Boston my boy! I love you soooo much
All the fluff and extra stuff definitely seems extraneous and like too much work, but I _will_ be making that pasta by itself.
road test the pod. put in a backpack and take it for a spin to see if it opens, 0lease
Does anyone recognize the piano at the start and 7:34? It sounds so familiar but I can't place it.
That egg is definitely NOT cooked through. It’s runnier than sunny side up!
It's an interesting idea, but, it's a bit much really, using it as a cheesy bowl for something else other than that decadent mac & cheese would probably be better, something tomatoey perhaps... :P
Why does the cheese look like a scrambled egg?
I have no idea, maybe some of the oils in the cheese merged with the pastry! It was more like a paste!
QUE VIVA EL QUESO!!!!! oh no wrong channel sorry
I don't understand the aversion to cheese that's not melted. I prefer cheese in its natural state, I hate melted cheese. 😝
I know it's a weird personal cheese thing for me, I don't think i'm the only one though but I wish I did like it cold... maybe one day my tastebuds will change!
Something tells me that they used Velveeta Cheese to make theirs.
Berry your black dog needs to get his tung fixed so it doesn't fall off 😂😂😂
Bet there were no eggs whites because they used yolks only. Those videos are such smoke n mirrors. Still, I wonder how it would turn out with Velveeta in the crust... 🤔😋
It broke the surrounding Barry-er.
Barry. The cheese broke because your pint glass was bevelled, not straight-sided like the one the Chef Club had in their video.
It looks like a heart attack pocket
Omg pressing down on glass like that NOOOOOO
gave me the worst anxiety watching that lol. my sister did the same thing in uni and sliced her wrist open. pint glasses are incredibly weak when pushed down that way
@@karmah88 ouch! Ugh I hate that word sliced 🙈😂I know it’s so dangerous and his videos are pretty much aimed at kids who will copy this not a good move on his part
that is a lot of cheese. Plus the people who did it, it looks like they just used the yolk of the egg.
After watching this video there should no longer be a "Barry" ier to making this recipe.😀
I wonder if u cooked it a bit longer if the cheese would have melted a bit more with a better cheese pull… 🤷♀️
That egg was NOT cooked lol
Interesting
That pastry isn’t cooked enough. I think mozzarella style melting cheeses would work better
The premiere wouldn’t load and it’s taken me having to unload and re upload TH-cam to even get the video to play! I’m so upset I missed the premiere. Least I can finally watch the video!
TH-cam has had a lot of this going on lately. If you're watching on your phone go into apps when this happens and force stop and start the app again.
@@BlackthornBetty it was my iPad, i tried doing that and it wouldn’t work, so uninstalled in the end. Sounds like they need to do an update soon to get rid of the bug
Oh that's weird!
cracking your eggs on a flat surface rather than a knife will stop you getting any shell in your egg!
Why did you just not use a Cookie cutter?
Maybe this is why the written instructions said to double bake instead of doing it just once? i think a more reasonable answer is maybe your cheese is less processed and has less emulsifiers in it? idk, just blind guesses, I wont be trying this, thats for sure. It seems excessive 😅