I Bought Viral SHARK TANK & KICKSTARTER PRODUCTS... were they any good?? (#6)

#sharktank #kitchengadgets LOL the ROLLERCOASTER with this insane pizza oven, DIY fidgeters and nut milk for the nut allergy :P So many new Shark Tank products to try - which was your favorite??
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PRODUCTS MENTIONED
Fidgetland
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Nutr Nut Milk Maker
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Vochill
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Fizzics Beer Tap
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Bertello Pizza Oven
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HI & WELCOME!!! I'm Rachel and I like testing things... whether it's viral recipes, Tiktok hacks or Amazon kitchen gadgets ... they get me every time. My husband, sister & sisters in law often makes appearances to share their thoughts and taste test and yes they basically all live here lol. I have 3 kiddos, a big extended family and an obsession with chocolate chip cookies - come hang out with us every Saturday: / rachhloveslife
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[@kaitpratt757]

Thank you for being "bad" at something Chris... and for being vulnerable enough to show us and the resulting rage! I love everytime Chris is in the video! I know it'll be a good one, especially in the kitchen or at the bbq. I love you guys

[@stephaniemccormick6830]

Chris “garnishing” the pizza was my favourite part of this whole video. He was so over it and it brought me joy.

[@AnnaSzabo-xc6de]

I laughed at so hard😂😂

[@kellisklozzet2942]

Yes! I BUSTED out laughing!

[@jen4392]

Christopher apologizing for his "rage" is precious. That's me with every mild inconvenience. 😄

[@LovesTheWarriors]

"Want some beer?" "Absolutely under no circumstances." Rachel gets me on a personal level.

[@thefrozencombustion]

Dust your work surface and pizza peel with cornmeal before adding toppings. The cornmeal is more corse than flour and prevents sticking much better. It will also make the pizza much easier to maneuver in a stone oven. We make pizza in a brick oven at least every other week at my house, I promise the cornmeal makes a huge difference.

[@melvasaiel]

Came here to say this! Cornmeallllllll!!!!

[@Softsqueakyduck]

That's what I do when I make pizza. When you think you have enough cornmeal add waaay more.

[@Jayelle60]

Cornmeal acts like little ball bearings.

[@someonedifferent198]

Indeed flour is not your friend. Get the kitchen ball bearings aka corn meal.

[@staceynoffke]

Agree!

[@itslizziloves16]

Christopher throwing the basil down on the pizza made me die laughing in my works break room 🤣🤣

[@loriebrown9378]

Okay, I have to totally agree with practically everyone that it was kind of fun to see something Christopher was NOT good at, BUT my favorite part was watching you cheer him on and continue to encourage him - especially when things were getting more and more frustrating for him. Good work!

[@melissaweyrick5311]

Do not use flour under a pizza. Cornmeal is your friend.

[@mc_creates3499]

Anyone making plant milk.... definitely get a Nut Milk Bag! It does such a great job straining the particles out. You can dry them and add them to recipes too!

[@heatherl2422]

thats what i use at work to make nut milks

[@lrizzard]

i know most people use cheesecloth as well. no wonder they were sediment-y through a metal strainer

[@Withaniplease]

Yea the nut milk/ cheese cloth and just a food processor- sooo much better!!

[@magretkindermann360]

I do use a strainer as well, but it's a lot finer and bigger. I use another system and I can make a Liter at once.

[@Lifebeyondsalad]

I love my almond cow... highly worth the investment. Did research comparing it vs Nutr before buying and I think it is the best option out there!!!

[@uiyhjlfsawrre]

I HATED using my pizza shovel thing, until I started preparing the pizza on a sheet of baking paper, and then slide the pizza shovel under the baking paper, and cooking the pizza on the pizza stone. The thin baking paper makes no difference to the crustiness of the bottom that I have noticed, but it makes it a million times easier to get the pizza on and off the pizza shovel 🙂 If you want to, you can quite easily remove the baking paper after the pizza have been on the pizza stone for a short while.

[@raphaelasmayer]

I like that idea. Also, using cornmeal instead of flour helps it slide on the paddle a whole lot easier.

[@ljspayd]

Yes! This!

[@mikaduchna1987]

Be careful with that idea, because it can start a fire in a very hot oven- baking paper has it's temperature limits

[@Sara-ik5po]

@@mikaduchna1987is that wax paper? I read somewhere that it’s wax paper that can catch fire and not baking paper.

[@estie1689]

​@@Sara-ik5poOur Ooni pizza oven gets to 950°F, so parchment definitely burns in there.

[@theraayato5346]

For the nut and such milks it's easier and probably cheaper to just use a really good blender and the filter with a linen cloth. You can make more, and then add sweetener of choice and pinch of salt. You can also use the pulp left for adding to cookies or other baked goods.

[@virginiasoares826]

My thoughts exactly. That's how I used to make it before I bought a soy milk machine (that cooks and blends automatically)

[@suechristy363]

Christopher is so cool that it was darling to see him lose his mind 😂 You two are too cute

[@SkittlesTheTurtle]

christopher is always so methodical that seeing the pizza fiasco was PURE entertainment

[@virgiesexton5048]

Poor Chris I felt his rage 😂and I don’t blame him I would’ve thrown it across the yard 😂

[@IndigoWaya]

Maybe the oat milk needs to be strained through cheese cloth to catch all the oat bits. Best guess is that's what is making it taste powdery xx

[@ItsJustLisa]

That was my thought.

[@jazziered142]

​@@ItsJustLisaI also just read on the Google machine that rolled oats are the best, and you should soak them for 15 minutes before processing.

[@auntrori]

​@@jazziered142yeah I wondered if she knew to soak them first

[@jazziered142]

You can use a blender to make the oat/nut milk. I worked at a 5 pizza parlors in my youth, don't roll out your pizza dough, learn how to slap it out.

[@MelpomenaBovary]

Just came to say the same - you don’t need additional machine in your home if you have a good blender or food processor.

[@carolinek1100]

was thinking the same. No need to buy a special device when you can use a blender and make larger amounts at one time.

[@lacytaylor1501]

Thank goodness someone said it. I was so certain that pretty much all alternative milks can be made in a blender but I didn't want to assume as I only drank alternative milk once out of curiosity due to my slight dairy sensitivities but I got store bought stuff so I wouldn't know anything about making it myself.

[@jazziered142]

I have never made oatmilk, but don't you soak your oats overnight before you make it? I know you do with nuts.

[@MelpomenaBovary]

@@jazziered142 yep, that’s why mlik tasted powdery bc they were not soaked.

[@lacytaylor1501]

Christopher with homemade pizza is me with homemade frosting. I have failed everytime with every recipe, always end up with lumpy soup... Everyone has that one thing that makes them rage when they have to do it.

[@sabeecat]

For the pizza, just use cornmeal it makes it so much easier! Also you shouldn't roll it out with a roller like that cause it'll make it stick to the surface. Just use your hands to gentle stretch it mid air :)

[@melissacoulter3996]

Christopher is hysterical! He’s really making the videos lately… lol his dry humor is right up my alley..!!

[@latashafriend3824]

A tip my friend gave for Chris and his pizza efforts is to pre-bake the base so they keep their shape, then add toppings and use the pizza oven😂❤ but always love the videos

[@necrojoe]

For the pizza crust, use semolina for the surfaces. It acts more like ball bearings. Also, flour absorbs moisture almost instantly and gets sticky very quickly. Semolina doesnt get sticky so quickly.

[@mommab1969]

We actually use corn meal and it helps a great deal with the pizza dough not sticking to our pizza stone. We also never roll out our pizza dough. We “stretch it out gently” and gradually, as it is done in pizzeria. If it gives you that much frustration Chris, buy the pizza crust pre done and use all your fresh ingredients to make your pizza. Taste won’t be quite the same, but still yummy, fun for kids to help make and better for Daddy’s frustration level!😂

[@laurensmith0710]

Fun fact Tiktok taught me as a 41 y/o mom: measuring cups that are pourable (for liquids) and measuring cups (for dry ingredients) like used in this video with water are not equivalent. One cup of water in the pourable cup is equal to approximately 1 & 1/8 cups in the measuring cups for dry ingredients.

[@ClurTaylor]

As an ex barmaid in the UK, hearing Chris saying Guinness is meant to be dump poured PAINED me haha. You’re meant to pour it slowly at a 45° angle 3/4s of the way full, then let it sit for a few minutes until the head forms and the bubbles all come up to the top, then if you’re using a tap, knock the tap back to fill slowly to the top. Using a can you just top it up very gently. Never dump pour a Guinness 🙈.

[@PrincessElisa8]

THIS!!!!!! Most people are stupid when it comes to properly pouring a Guinness bc they don’t know and if they go to a bar and it’s properly poured, it takes TIME yet people complain about waiting.

[@TheJillers]

You know it tastes the same right?

[@karikelly2797]

Jaysus! Thank you. I was like 😮

[@ShellyS2060]

I was really hoping he was kidding, I STILL hope he was kidding...

[@courtneysarah1701]

They are probably talking about the cans we have in Canada Idn if it’s a myth or what but the cans have a widget in them( not the myth we have them) and cuz of it ppl say it’s ment to be dump poured. ( might be a myth)

[@Henrika64]

Former pizzachef here - the surface beneath the pizza has to be floured really well and the toppings added pretty quickly so the dough doesn't have time to wet the flour. Be sure the doughs moves around freely before putting on any toppings. Also it would help if the surface beneath the pizza dough is stone or metal for better sliding. The movement with the "pizza shovel" has to be quick and firm - push it under the pizza but the last wee movement should be to pull it a bit towards yourself so the pizza slides on. Almost like tossing a pan but just without the wrist movement - keep it back and forth with a pizza. It both surfaces are well floured then you should have no problem with moving it. It does take some time and getting used to but I believe in you! 😇

[@lamemechose7072]

I make oat milk in my Ninja with rolled oats & strain it in a fine mesh sieve. I add a pinch of xanthan gum to keep it emulsified, but it’s not absolutely necessary. I have texture issues, so I strongly prefer it. It keeps extremely well in the fridge for 4 days, but it looks (only looks, I promise) kind of curdled when added to very hot coffee. I never bought a plant milk maker because they’re super pricey. It’s much cheaper to buy even a nice blender for $100-150 that has lots of other uses.

[@CrystalFier]

You can use a blender for oat/nut milk. And for the powderyness of it, I recommend using a nut milk bag or a flour cloth to strain it.

[@ataurus2at]

Lol Christopher's pizza making saga was the best!!! I loved it so much! 😂 Now we know his Kryptonite 😊

[@Joy_of_life88]

For the pizza.... a wooden peel is much better because it doesn't stick and when you add the toppings you need to hurry up andget it in the oven etc asap. Oh and if the dough keeps shrinking give it a minute to relax 🥰🥰

[@tracey2156]

also if you feel like you do need flour to keep it from sticking, corn meal actually works better.

[@CatTempleton]

@@tracey2156 Corn meal, semolina, and rice flour all better than wheat flour.

[@firebug_shevmac8711]

I'd love to see you compare your blenda to the fancy one and make your plant milk that way. Really compare 1 home made to another.

[@baileylane6543]

If you get a reusable coffee filter to strain your oat milk. It helps. Dont use flour use semolina it's like little balls that make the pizza roll (obviously this is for Dibbs)

[@LaceyNatasha41]

Christopher is hilarious 😂 I totally would have done worse than he did tbh! I hate making pizza like that too lol 🤣🤣🤣

[@mindypweightloss]

I love how the angrier Chris gets the thicker his accent is... it's my favorite.

[@caylaharris7476]

I'm right there with you Christopher (pizza). When I make pizza at home I have completely abandoned sliding the dough. The best way I have found to make pizza at home is to prepare the pizza on a sheet pan with no sides. Instead of pushing and pulling the ball o' goo I put parchment paper between the sheet pan and the pizza dough. When I finishing preparing the pizza I just slide pizza and parchment onto the pizza stone. Much less frustration!

[@MinMin-uy5pl]

The color you are wearing with the length and color of your hair, makes you look angelic on camera. Who else agrees?

[@gillianr8708]

Love the way Christopher was so angry with the pizza 😂😂

[@isoredgrave]

Hi @rachhloveslife, regarding the glass and how to keep your wine at an appropriate temperature, you just need to use the right glass for the right beverage and hold your glass by the stem and not the bowl: The warmth of your hands will transfer onto the glass and therefore to the wine so by holding the glass by the stem you'll avoid that thermic transfer. For example, if you're drinking white wine, you need to serve it in a white wine glass, that's obvious. The glasses for white wine have higher stems because white wine is supposed to be drunk cold. For cognac, the stems are very short because you're supposed to heat the cognac a little to help the beverage release its flavours. So in a nutshell, the right glass for the right wine and you'll be good 😉 It's coming from a French 😄🇨🇵

[@Hashifighter15]

The wine cooler thing is for when you are outside in hot weather I’m assuming. So heat from the air is warming the wine not your hands

[@emzevz3916]

Chris' rage at the pizza was everything, it made me belly laugh because I felt his pain lol

[@AnneliseStafford]

Use cornmeal on the bottom of the pizza dough instead of flour! It will be easier to move!!, 😊

[@parvanaturalia]

Chris' anger about the pizza is me on a bad day. It's also me on a good day. It's just giving me-vibes tbh.

[@karac9473]

Love these videos! Also, I was the pizza chef at an Italian restaurant for a few years. A couple things I learned..first, corn meal works a million times better than flour. Taste better too! Also, use a rolling pin with much more weight to it. Helps to stand as well to get leverage. Or just stretching it around and around works too! Good luck on your next try!

[@LittleMissStamper]

Use a coffee filter to filter the oat milk. It should catch the powder.

[@tiffanymoore3182]

I make pizza every week, in the beginning mine looked like that. Here is what I've learned, stretch the dough instead of rollong, wood peel instead of metal, corn meal instead of flour and a surface that will hospitalize you if you touch it. Good luck Dibs!

[@bootstrapbakers]

If Chris puts enough Semolina flour on the pizza peel, it’ll allow the pizza to slide right off. If you try using flour it’ll soak into the dough before you have time to move it and it’ll stick every time.

[@WinterIsWelcome]

Christopher’s reaction to pizza making is exactly how I feel when a recipe calls for meringue. I try my hardest, follow the instructions and yet it still doesn’t work out . I get to the point of wanting to throw the hand held mixer from the top of a very tall building from pent up rage. So in short, I can relate.

[@helen7751]

Pizza is actually not that hard. I use semolina on the pizza peel so it slides of easily. I also put the dough on there before putting anything on it. I normally dont use a rolling pin for streaching the dough but my hands (really easy just learned it and at first was quite scared but really not hard). than you can just transfer it to the pizza peel from your hand when you are done.

[@duchessbella4]

You could tell that Christopher really enjoyed that beer tap thing! He really looked invested and happy ! Love a husband who supports and helps a wifey!

[@khittiekhat9]

I used to be exactly where Chris is when it comes to making homemade pizza. The game changers for me: #1 making my own dough with 00 flour. This is an absolute essential. No other flour or store bought dough works for me and I get so frustrated with it, but 00 flour makes beautiful easy to work with dough every single time I use it. #2 using way more flour while stretching and shaping the dough than you think is sane. Seriously flour every surface the dough touches LIBERALLY. #3 par cooking the shaped pizza before putting on toppings. I cook the shaped dough on a pizza stone at 500F for 4-8 minutes, take it out, add toppings, cook for another 8-12 minutes and I get beautiful pizza without the frustration I suffered for years. Wooden pizza peels are also supposed to be easier to slide raw dough off of as well. I have a wooden peel for putting dough in the oven and a steel peel for taking finished pizzas out.

[@loncee80]

Some say that CORNMEAL helps the pizza from sticking and possibly making it easier for transfer!!!

[@razz4taz]

Fyi if your pizza dough keeps springing back your dough needs more time to rise. Try corn meal instead of flour when you put it in the oven. Your dough is still too sticky. It's not Christopher's fault he was set up to fail. Please tweek things and make him try it again

[@mommashawna707]

OK I’m from the Chicago area and you don’t roll out pizza dough for goodness sake‘s you pull it and spin it oh my goodness. Also as much as I hate cornmeal that’s what makes it slide off the pan into the fire and vice versa. Also I am surprised you didn’t leave some of the tomatoes whole for the pizza experience but if you’re going to make a sauce or gravy add some of that red wine oh my goodness the flavor and spices.

[@emmybm15]

Christopher with a Calvin and Hobbs themed Sherlock shirt being angry at making pizza is quite a fun look! 😅❤

[@blushandberries624]

Americans confuse me sometimes haha. Outdoor pizza ovens have been a thing in Europe for ever. Like ages. Both the original brick ovens and the newer versions. Really weird to have someone "invent" it on Shark tank haha

[@pedanticm]

Christopher: *Vents in Canadian*

[@meredithkenton]

Cornmeal. A lot of it. Put cornmeal under the crust when rolling out. Acts as ball bearings when moving the pizza around!

[@krisdog88]

A a person wh worked my way through college as a pizza chef, you need a smaller peel and smaller pizza for that sized oven. Make the pizza on the peel, and use cornmeal, not flour. It takes a lot of practice - You should have seen my first few! haha

[@EmilyGOODEN0UGH]

Corn meal on the pizza peel... not flour. And its a very jiggly wiggly process of shuffling it on and around the peel.

[@MelpomenaBovary]

Christopher madly putting garnish on pizza is everything 🤣🤣 I’m the same as him and pizza with crepes - I don’t know how I am not able to make the flip, but I just can’t and get so maaad about it.

[@m.k.d6975]

Christopher needs an Airbake pizza pan! Best method for at home pizza! Assemble pizza right on the pan and bake 😊 also another tip for rolling out the dough is to use less flour on the board so it has something to stick to and keep rotating it. Also stretching it out with your hands works great instead of a roller 😊

[@melissaweyrick5311]

Well there is a way to save on hiring people and manufacturing costs. The Ikea method, put it together yourself.

[@capitalhillproductions9790]

A click pen was my favorite fidget "toy" as a kid...omg did it drive my parents crazy... Lol

[@margouys4727]

Hey maybe trying prebaking your base for 2 or 3 minutes before adding toppings. Will help keep the shape

[@laurieann2714]

Hilarious and informative as always! And it is nice to know that Christopher is a mere mortal and pizza is his kryptonite!!

[@nancydaino1979]

Am i the only one who would love to see a will it milk episode? Like ya have it, ya might as well experiment 🤷🏻‍♀️😋

[@madami1425]

The NUTR is a little pointless. You can do that in your own blender and strain it, you will be able to get much more 🤷

[@LauraBeutler]

I use parchment paper under my pizza to avoid the horrors that come from sliding it on and off the pizza peel. Eventually the crust is baked enough and more solid so you can remove it if you want.

[@h.c.8731]

Strain through a coffee filter to catch more sediment.

[@sumerlilangel]

Would soaking or slightly cooking the oats keep the milk from getting chalky?

[@caramiajen8]

Is Christopher a Virgo cuz he sure seems like one 🤣 very reminiscent of my perfectionist sister

[@annrosenmeyer7197]

Good job on the pizza Christopher. I would eat it! 😅😅😅😅

[@beckymrtn81]

26:37 I prefer to place the stretched dough onto the slider BEFORE putting the toppings on. I find it helps a lot.

[@skygods89ify]

Guinness in Dublin is much more smooth. They do something to it when they distribute to the US that kinda ruins it

[@robylove9190]

You're pizza gets an E for effort, Christopher ❤

[@dalemckee2897]

I have had that happen to me on many occasions then all I did was after stretching the dough I flour the paddle and place the stretched dough on the paddle itself and finish topping it. Worked for me, hope it helps.

[@ashleefarmer6578]

You are using a dry measuring cup for the water for the NUTR. That’s why it is spilling.

[@mommashawna707]

I thought the same thing.

[@9melissal]

I'd love to see you retry the pizza oven doing it correctly this time to see how it works.

[@AmandaandlolaNL]

Round of applause for Chris! I wish when I hated something to that level I could still do it.

[@jovlahovich965]

Christopher getting angry at the pizza made me laugh so much. 😂

[@moswald141]

Strain the oat or nut milk through a coffee strainer and that will remove any sediment in it.

[@clairefolger6926]

Hi Rachel. As far as Oatmilk is concerned cooked oats makes it sweeter Oatmilk, and also adds BODY to the final product so it is thicker and creamier feeling. There’s a way to make it at home that I will give you a product that’s closer to a store for product but honestly it’s probably cheaper and easier just to buy it.

[@MJBiddy1]

Trouble with homemade plant based milks is they lack calcium and other fortifications that are added to shop bought (which may be the point I guess) but if that’s all you’re having you’ll be low on calcium and several other trace vitamins. You’re better off buying a high quality store one.

[@hirtisrandolph4843]

I would love to make pizza with you guys, it'd be chaos

[@LokiTaviel]

A note from someone who has also failed at pizza for a long time! Make it in a cast iron. Heat the pan on the stove, with a tiny bit of olive oil and preheat the oven like normal. Drop the dough after it's been stretched into the pan, and then sauce, cheese, and topping as normal in the hot pan, then transfer the whole thing into the oven. When it's done, pull the whole thing out, and use two spatulas to remove it from the pan. I very regularly assembly line pizzas with this method, and it has saved my sanity.

[@kamillewindbirk2149]

At this point Chris should have a "sorry, I'm so bad at pizza" t-shirt

[@nettie8060]

I would be frustrated too Christopher 🍕🍕

[@lh5670]

You should try an Ember mug. They are RIDICULOUSLY expensive and I wonder if it would work with cream/milk in the coffee…

[@strawberrysoymilkshake]

They have them and love them

[@mjsswag6]

just make it in the oat milk in a blender or food processor

[@c.m.8590]

I thought you and Christopher should know that I kept getting pizza delivery ads throughout this video which made it THAT much funnier.

[@strawberrysoymilkshake]

😂

[@ambermccombs8595]

😂😂😂 "I like that it's an artistic shape" 😂😂😂

[@deborahshallin5843]

Your niece should try goats milk

[@BobNelson-i9s]

Anybody else want to see a blind beer tasting with the tap?

[@cdansou01]

Nut milk bag or at the very least, cheesecloth.

[@shyaaroseee505]

Christopher really tried his best and thats what matters

[@spoonlessvalkyrie7514]

I love oatmilk! Works really well in coffee and froths like a charm!

[@rhaimusg5785]

Some of those added ingredients are used to thicken the milk a bit. I'm yet to find a way to match anything in the store. But not a big deal for me as I use it mostly in smoothies and such.

[@kimleeming6668]

I’m with you Rachel. Hate beer

[@sowsowww]

Thank you for this new video 🥰

[@Rociero1991]

Omg, Christopher always just makes me smile. His attitude is just so entertaining. And you guys are couple goals!

[@nailicious_4_u]

You tried your best Christopher ♥️

[@SharlzG]

LoL Christopher trying to make pizza made my morning. His frustration level when he details what his outcome will be for each step. I couldn't help but giggle. Try making them on baking sheets and keep it on the sheet throughout the process. Won't be as traditional, but it will transfer easily.

[@ElizabethStarkRN]

We use seasoned sourdough starter and just pour it onto a hot stone or cast iron! Bake it, take it out, dress it, and finish baking it, and never have crumpled pizza again!