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Recording

A Weekend On 50p Per Day - Limited Budget Food Challenge - Day 2

2025-03-27 · 6 min

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Provenance

Corpus release
release_3c2cf8328d3ac39b59bbc177
Date basis
retained_archive_metadata
Duration
6 min
Revisions
1

Public source listings

Transcript revisions

  1. rev_6886b31c93d38c126ac68517787a503eMachine-generated and unreviewed; may be wrong; not a verified quotation.
    enraw_asractive99 segments

Transcript

en
  1. 0:04

    So day number 2,

    Segment details0:04–0:06 · rev_6886b31c93d38c126ac68517787a503e_0
  2. 0:07

    poverty cooking. I've got chips, onions,

    Segment details0:07–0:10 · rev_6886b31c93d38c126ac68517787a503e_1
  3. 0:11

    red peppers, cheese,

    Segment details0:11–0:14 · rev_6886b31c93d38c126ac68517787a503e_2
  4. 0:14

    butter, and frozen carrots. I don't really

    Segment details0:14–0:18 · rev_6886b31c93d38c126ac68517787a503e_3
  5. 0:18

    feel like having the same meal that I had

    Segment details0:18–0:20 · rev_6886b31c93d38c126ac68517787a503e_4
  6. 0:20

    yesterday, but I've got ramen.

    Segment details0:20–0:22 · rev_6886b31c93d38c126ac68517787a503e_5
  7. 0:24

    So one packet of Chicken

    Segment details0:24–0:27 · rev_6886b31c93d38c126ac68517787a503e_6
  8. 0:28

    ramen. Hmm,

    Segment details0:28–0:30 · rev_6886b31c93d38c126ac68517787a503e_7
  9. 0:32

    could put some cheese on it.

    Segment details0:32–0:34 · rev_6886b31c93d38c126ac68517787a503e_8
  10. 0:35

    Cheese on the ramen and

    Segment details0:35–0:39 · rev_6886b31c93d38c126ac68517787a503e_9
  11. 0:40

    carrots. Carrots with the ramen's

    Segment details0:40–0:43 · rev_6886b31c93d38c126ac68517787a503e_10
  12. 0:43

    a bit weird, isn't it? Or peppers.

    Segment details0:43–0:46 · rev_6886b31c93d38c126ac68517787a503e_11
  13. 0:51

    Or pasta. With cheese and peppers.

    Segment details0:51–0:54 · rev_6886b31c93d38c126ac68517787a503e_12
  14. 0:55

    That sounds better actually. So we've got

    Segment details0:55–0:57 · rev_6886b31c93d38c126ac68517787a503e_13
  15. 0:57

    the chopped onions and chopped peppers

    Segment details0:57–0:59 · rev_6886b31c93d38c126ac68517787a503e_14
  16. 0:59

    that I chopped ages ago. I remember

    Segment details0:59–1:01 · rev_6886b31c93d38c126ac68517787a503e_15
  17. 1:02

    chopping all my onions all at once. It was

    Segment details1:02–1:03 · rev_6886b31c93d38c126ac68517787a503e_16
  18. 1:03

    like 2 weeks ago, wasn't it? I still got

    Segment details1:03–1:06 · rev_6886b31c93d38c126ac68517787a503e_17
  19. 1:07

    them and they're still good to eat. So

    Segment details1:07–1:09 · rev_6886b31c93d38c126ac68517787a503e_18
  20. 1:10

    you're gonna fry those up and then maybe

    Segment details1:10–1:11 · rev_6886b31c93d38c126ac68517787a503e_19
  21. 1:12

    I'll use the butter to create like a

    Segment details1:12–1:15 · rev_6886b31c93d38c126ac68517787a503e_20
  22. 1:15

    buttery cheese sauce for the pasta.

    Segment details1:15–1:17 · rev_6886b31c93d38c126ac68517787a503e_21
  23. 1:18

    Hmm, could be good.

    Segment details1:18–1:19 · rev_6886b31c93d38c126ac68517787a503e_22
  24. 1:32

    Okay, so we get some onions.

    Segment details1:32–1:34 · rev_6886b31c93d38c126ac68517787a503e_23
  25. 1:35

    Not too many onions.

    Segment details1:35–1:36 · rev_6886b31c93d38c126ac68517787a503e_24
  26. 1:39

    That should be enough. Save some for next

    Segment details1:39–1:42 · rev_6886b31c93d38c126ac68517787a503e_25
  27. 1:42

    time, I guess. Don't know what to make

    Segment details1:42–1:44 · rev_6886b31c93d38c126ac68517787a503e_26
  28. 1:45

    next time.

    Segment details1:45–1:45 · rev_6886b31c93d38c126ac68517787a503e_27
  29. 1:49

    Look, there's a cat. Mr. Meow Meow.

    Segment details1:49–1:53 · rev_6886b31c93d38c126ac68517787a503e_28
  30. 1:54

    Oh my God, it's burning,

    Segment details1:54–1:55 · rev_6886b31c93d38c126ac68517787a503e_29
  31. 1:57

    burning. Turn down the heat.

    Segment details1:57–2:00 · rev_6886b31c93d38c126ac68517787a503e_30
  32. 2:00

    And I got some chicken stock for flavoring

    Segment details2:00–2:03 · rev_6886b31c93d38c126ac68517787a503e_31
  33. 2:03

    and then put in the peppers.

    Segment details2:03–2:04 · rev_6886b31c93d38c126ac68517787a503e_32
  34. 2:08

    Oh my God.

    Segment details2:08–2:09 · rev_6886b31c93d38c126ac68517787a503e_33
  35. 2:14

    And then what you do is Put some water to

    Segment details2:14–2:19 · rev_6886b31c93d38c126ac68517787a503e_34
  36. 2:19

    dissolve the chicken stock into a paste.

    Segment details2:19–2:21 · rev_6886b31c93d38c126ac68517787a503e_35
  37. 2:22

    Otherwise it doesn't really dissolve if

    Segment details2:22–2:25 · rev_6886b31c93d38c126ac68517787a503e_36
  38. 2:25

    you just put it straight in. And then you

    Segment details2:25–2:27 · rev_6886b31c93d38c126ac68517787a503e_37
  39. 2:27

    get the butter. How much? This much.

    Segment details2:27–2:30 · rev_6886b31c93d38c126ac68517787a503e_38
  40. 2:31

    That's really hot.

    Segment details2:31–2:33 · rev_6886b31c93d38c126ac68517787a503e_39
  41. 2:37

    Oh yeah, there we go. Here we go, butter

    Segment details2:37–2:40 · rev_6886b31c93d38c126ac68517787a503e_40
  42. 2:40

    is in, onions are burning.

    Segment details2:40–2:43 · rev_6886b31c93d38c126ac68517787a503e_41
  43. 2:50

    Then you got to kind of mash the— oh my

    Segment details2:50–2:53 · rev_6886b31c93d38c126ac68517787a503e_42
  44. 2:53

    God, you got to mash the chicken stock

    Segment details2:53–2:55 · rev_6886b31c93d38c126ac68517787a503e_43
  45. 2:55

    into a paste.

    Segment details2:55–2:57 · rev_6886b31c93d38c126ac68517787a503e_44
  46. 3:00

    Really hard to film and cook at the same

    Segment details3:00–3:02 · rev_6886b31c93d38c126ac68517787a503e_45
  47. 3:02

    time, I realized. Okay, we got the chicken

    Segment details3:02–3:04 · rev_6886b31c93d38c126ac68517787a503e_46
  48. 3:05

    stock mixture, put that into the butter,

    Segment details3:05–3:06 · rev_6886b31c93d38c126ac68517787a503e_47
  49. 3:09

    and then you want to put the cheese in as

    Segment details3:09–3:10 · rev_6886b31c93d38c126ac68517787a503e_48
  50. 3:11

    well and then make like a sauce

    Segment details3:11–3:21 · rev_6886b31c93d38c126ac68517787a503e_49
  51. 3:21

    and then mix it around. I don't know if

    Segment details3:21–3:24 · rev_6886b31c93d38c126ac68517787a503e_50
  52. 3:24

    you want to put milk in it because it's

    Segment details3:24–3:27 · rev_6886b31c93d38c126ac68517787a503e_51
  53. 3:27

    going to be a bit thick. I think then just

    Segment details3:27–3:30 · rev_6886b31c93d38c126ac68517787a503e_52
  54. 3:31

    put the pasta straight in and then the

    Segment details3:31–3:33 · rev_6886b31c93d38c126ac68517787a503e_53
  55. 3:34

    water can help loosen up

    Segment details3:34–3:37 · rev_6886b31c93d38c126ac68517787a503e_54
  56. 3:37

    the sauce a bit. Oh, steam everywhere.

    Segment details3:37–3:40 · rev_6886b31c93d38c126ac68517787a503e_55
  57. 3:42

    Oh, I nearly forgot the secret ingredient—

    Segment details3:42–3:45 · rev_6886b31c93d38c126ac68517787a503e_56
  58. 3:45

    garlic powder.

    Segment details3:45–3:46 · rev_6886b31c93d38c126ac68517787a503e_57
  59. 3:48

    It's not garlic

    Segment details3:48–3:52 · rev_6886b31c93d38c126ac68517787a503e_58
  60. 3:52

    powder. Actually, it looks pretty good.

    Segment details3:52–3:55 · rev_6886b31c93d38c126ac68517787a503e_59
  61. 3:55

    It's kind of like carbonara but without

    Segment details3:55–3:57 · rev_6886b31c93d38c126ac68517787a503e_60
  62. 3:57

    eggs. Let's give it a taste test, see if

    Segment details3:57–3:59 · rev_6886b31c93d38c126ac68517787a503e_61
  63. 4:00

    it's any good. I'm wondering if it's going

    Segment details4:00–4:02 · rev_6886b31c93d38c126ac68517787a503e_62
  64. 4:03

    to be too salty with the cheese and the

    Segment details4:03–4:05 · rev_6886b31c93d38c126ac68517787a503e_63
  65. 4:05

    chicken stock. I've also made too much

    Segment details4:05–4:07 · rev_6886b31c93d38c126ac68517787a503e_64
  66. 4:07

    pasta.

    Segment details4:07–4:07 · rev_6886b31c93d38c126ac68517787a503e_65
  67. 4:12

    Oh my God, it's actually

    Segment details4:12–4:16 · rev_6886b31c93d38c126ac68517787a503e_66
  68. 4:16

    good. Mm, mm.

    Segment details4:16–4:19 · rev_6886b31c93d38c126ac68517787a503e_67
  69. 4:21

    Oh my God, maybe a bit too salty, so add a

    Segment details4:21–4:23 · rev_6886b31c93d38c126ac68517787a503e_68
  70. 4:24

    bit more pasta to make it less

    Segment details4:24–4:27 · rev_6886b31c93d38c126ac68517787a503e_69
  71. 4:27

    salty. Damn, that's actually better than

    Segment details4:27–4:29 · rev_6886b31c93d38c126ac68517787a503e_70
  72. 4:29

    the carbonara I was making. You don't even

    Segment details4:29–4:31 · rev_6886b31c93d38c126ac68517787a503e_71
  73. 4:31

    need eggs for carbonara. The chicken

    Segment details4:31–4:34 · rev_6886b31c93d38c126ac68517787a503e_72
  74. 4:34

    stock, the flavor is amazing. The garlic

    Segment details4:34–4:36 · rev_6886b31c93d38c126ac68517787a503e_73
  75. 4:36

    powder. Wow, it's kind of funny. This is

    Segment details4:36–4:38 · rev_6886b31c93d38c126ac68517787a503e_74
  76. 4:38

    unironically probably the best pasta dish

    Segment details4:38–4:40 · rev_6886b31c93d38c126ac68517787a503e_75
  77. 4:40

    I've ever made. Better than all those

    Segment details4:40–4:43 · rev_6886b31c93d38c126ac68517787a503e_76
  78. 4:43

    carbonaras I was making, and that was when

    Segment details4:43–4:45 · rev_6886b31c93d38c126ac68517787a503e_77
  79. 4:46

    I was trying really hard. And this time I

    Segment details4:46–4:47 · rev_6886b31c93d38c126ac68517787a503e_78
  80. 4:48

    didn't put an egg in it, I put chicken

    Segment details4:48–4:49 · rev_6886b31c93d38c126ac68517787a503e_79
  81. 4:49

    stock and some butter,

    Segment details4:49–4:52 · rev_6886b31c93d38c126ac68517787a503e_80
  82. 4:53

    and it tastes way better, and it looks

    Segment details4:53–4:57 · rev_6886b31c93d38c126ac68517787a503e_81
  83. 4:57

    good as well. I'll give it one more taste

    Segment details4:57–5:00 · rev_6886b31c93d38c126ac68517787a503e_82
  84. 5:00

    before I just ate it.

    Segment details5:00–5:03 · rev_6886b31c93d38c126ac68517787a503e_83
  85. 5:03

    Okay, so I've used chicken stock

    Segment details5:03–5:07 · rev_6886b31c93d38c126ac68517787a503e_84
  86. 5:07

    before in dishes like fried rice, and the

    Segment details5:07–5:09 · rev_6886b31c93d38c126ac68517787a503e_85
  87. 5:09

    problem is it doesn't mix well into it,

    Segment details5:09–5:11 · rev_6886b31c93d38c126ac68517787a503e_86
  88. 5:11

    so you get these really, really salty

    Segment details5:11–5:13 · rev_6886b31c93d38c126ac68517787a503e_87
  89. 5:13

    parts. So what I've done now is I just

    Segment details5:13–5:17 · rev_6886b31c93d38c126ac68517787a503e_88
  90. 5:17

    boil the chicken stock into like a paste,

    Segment details5:17–5:19 · rev_6886b31c93d38c126ac68517787a503e_89
  91. 5:19

    and then that disperses better.

    Segment details5:19–5:21 · rev_6886b31c93d38c126ac68517787a503e_90
  92. 5:23

    Oh my God.

    Segment details5:23–5:24 · rev_6886b31c93d38c126ac68517787a503e_91
  93. 5:27

    This is actually really good. You don't

    Segment details5:27–5:30 · rev_6886b31c93d38c126ac68517787a503e_92
  94. 5:30

    actually need an egg to make carbonara.

    Segment details5:30–5:32 · rev_6886b31c93d38c126ac68517787a503e_93
  95. 5:32

    This is basically the same. Oh my God,

    Segment details5:32–5:36 · rev_6886b31c93d38c126ac68517787a503e_94
  96. 5:40

    it's like the combination of the garlic

    Segment details5:40–5:41 · rev_6886b31c93d38c126ac68517787a503e_95
  97. 5:42

    powder and the chicken stock— killer

    Segment details5:42–5:45 · rev_6886b31c93d38c126ac68517787a503e_96
  98. 5:45

    combo. Oh wow, if only there was some

    Segment details5:45–5:48 · rev_6886b31c93d38c126ac68517787a503e_97
  99. 5:48

    bacon in it.

    Segment details5:48–5:49 · rev_6886b31c93d38c126ac68517787a503e_98