"$800 TABASCO?!" | Taste Testing Pretentious Ingredients S2 E7 

YUP 😂

I like eating dried pasta. Maybe not at £30 a box though

"They told me to forget everything I knew about Pasta, so I did. Then they tried to sell me on pasta but I didn't know what it was!"

@@AlexiconPrime It was a box of "sample" from a michelin star chef. Quite a bargain really. Sperm goes for a lot more these days.

@@AlexiconPrime😂😂😂

Eh. I kind of disagree. It feels like it’s one step shy of being a meal kit from that chef. It wouldn’t be weird at all to go to a restaurant and have some kind of custom pasta. If they shipped that pasta with a sauce or a sauce recipe, it’s just a meal kit like everyone did during Covid.

​@@mattsnyder4754 Isn't it just flavoured pasta?

@@mattsnyder4754 its probably still mass produced - you dont get that chef in your kitchen, you just get a good quality product the recipe is good sure and its definitely worth extra over regular pasta (the added ingredients alone justify that)... but all the fanfare around it and the exorbitant price? pretentious like hell im betting at least 70% of that pricetag is pure profit mind you, if each portion is actually handmade, that absolutely justifies the price, because manual labour is and should be expensive... while running machines with a fancy recipe is not and pretending its more than that is well... pretentious

@@mattsnyder4754It's several steps shy of being a meal kit.

@@SharienGamingthere’s so many fine lines there… most dumplings and mochi is crimped by hand, and yet still so cheap…. There are so many products I’ve had my mind blown learning that it wasn’t mechanically processed in some way. Certain ingredients rarity increases price too, and some machines require more attention to run… I really feel they did the pasta a disservice by putting such a rich sauce on it, they should at least have tried some naked, or at most maybe butter or olive oil… All that said, it’s still fairly niche, and they have to market it knowing they won’t be getting the massive sales, so it’s probably more per pound than others so the company can stay afloat.

sometimes, "old" is a state of mind

Is he?! Oh... umm.. oops?

He was born old...

Very true. We still haven't gotten over that water. CRAZY.

I struggle to think what Ben wouldn’t find pretentious at this point. He comes across as if he’s playing devils advocate all the time, trying to rationalise the expense so as to not put off people at home who might quite fancy this kind of thing. Appreciated Jamie being very clear throughout this one that this stuff is pretentious af

It IS dried pasta. I'm sure it releases a lot of aromas and subtle flavors, but it's absolutely a bridge too far for me to spring for lol.

😅

Haha, standard 😆

😂

I saw that 4 year aged basmati rice was about 1½ times the price of the ordinary basmati in the supermarket. The ordinary basmati had a best before of one year.

Well, that would make sense. After all, when you see marinated meat at your grocery store, it's generally the meat that is about to go off. So they marinade it to mask the smell, and then charge you extra per lb.

Normal Tabasco IS an aged product, though. The regular version is fermented for 3 years in oak barrels before bottling.

Agree. £230 is a total scam. For the elite only😅😅😅

🙌

Favourite part of the video 🤣🤣

I freaking died laughing when Jamie said that.

It just feels wrong 😂

Fair, he does add a certain 'flair' to the series 😆

@@SortedFoodhe really does!

Barry was probably busy filming that JOLLY video about eels from last week

That electric fire dust would be in his pocket so fast 😂

I didn't even know jarred pistachio cream existed 😮 it sounds incredible as a donut filling

🤤

@@itsjustme1139 it's been very popular the last few years and is now available at regular grocery stores. I can get a 600g jar at costco for 15 bucks. Used to have to buy similar sized jars from my italian goods supplier for 40

Or pancakes. That "shmear" they made is great for pancakes too.

@@itsjustme1139 a local Japanese bakery here blended it with a touch of matcha powder and used it in malasada donuts, most sprinkled with sugar, some covered in nuts-almond slivers iirc. Would’ve been overkill, I think, to do bits of pistachios (would’ve covered the divine filling and made the texture distracting for me personally), but they are HEAVEN. The ube cream and passion fruit ones are also amazing-the texture is almost exactly like beignets with that divine fluff that makes you want to stuff yourself full of them then collapse on a bed of (unsugared) ones to nap. 🤤😋☁😴

The second he said it and it cut back to Mike I was like, "You put it on toast didn't you?"😂

absolutely, especially as he pairs beautifully with a mature Ebbers, or a manic Mike, an intense Kush, a dour James, a pretentious Barry....the combos are endless. More of these types of contents please!

Love the 7 year old inner child dancing in his desk waving 👋 waiting to be called on so 😂❤pure joy of knowledge ❤

Jamie is honestly my favorite sorted member.

@@borttorbbq2556 he is becoming mine also "pure joy", I also have a sweet spot for each ❤! I can't pick jus one favorite I jus can't I won't 🫣

This is why they first tried it raw.

Would there be much point when 99% if the time the pasta would be eaten with an accompanying sauce or something similar.

Exactly!!!

And didn’t make normal pasta to compare the taste

They did. As pure as possible. No water, salt or heat, just raw uncooked pasta.

oh christ, it's just a fun little video, not a case study for an article @@dorad411

Aaaaaah, so glad the Monday vids brighten your day 🙌

I miss the links to get it!

@@SortedFood It does make Friday afternoons something of a letdown though. It used to be my gateway to the weekend. But don't listen to naysayers like me as "You can never win".

Who wouldn't love a box of pasta for £30

@@xriffkaxit makes justifying the pasta attachment for my Kitchen Aid stand mixer really easy. 😂

When you compare it to a £30 box of pasta..... definitely! @@Anna-uh3jq

@@SortedFoodI know right?!? Makes the pasta attachment at €100+ sound like a bargain. 😂

That's all relative though ultimately. I don't know if that's the right metric. I think some consideration for the value of the experience is justified. I don't think that the experience of having wildly overpriced hot sauce dribbled on your food is anywhere near as significant as having a high priced but very high quality glass of wine, or steak, or whiskey some other more substantial main attraction food stuff. I can see why A1 Wagyu short rib might not be pretentious at its price point but why a $200-800 tiny bottle of Tobasco is pretentious. You're not getting any amazing food experience for the money you're spending on the latter, but you may be on the former.

​@@brendant19right. Pretentiousness is not about price. It's about making something seem better than it is because of some characteristics that don't necessarily warrant its praise.

@@brendant19 It's a $35 bottle of tabasco. The fact that they're 6 years late to the party doesn't make it pretentious. At least with Tabasco, they're probably getting something very close to the original food experience-a lot of other limited edition foods would've probably degraded over 6 years.

@@itsgonnabeanaurfrommeit is definitely about price. Pretentiousness speaks to snobbery and so in a broader sense, class. Inflated prices, gimmicks and ridiculous PR is what makes most things pretentious.

Or you cannot afford. Choosing not to meet your monthly expenses (utilities, mortgage, rent, etc) purely for clout. Thinking that buy consuming a product brings you closer to the elite. We are all gulity of it including me😅😅

100% pistachio butter mixed with whatever sweetener you like - maple syrup would go nicely. That D&G one contains copper colouring to fake the pistachio content.

Pistachio creams can be very expensive so in my house we used a very high pistachio content pesto that’s about £8 cheaper a jar but still has something like 95% pistachio content. The extra salt and umami you get from the extra ingredients honestly make it great for ice cream. I would say, though, that it is better mixed through to just make a pistachio ice cream than it is if you fold it in like a ripple, as it can be quite gummy/tacky and sugary in the mouth when it’s very cold. Pistachio ice cream made with this stuff is just the best in the world.

If I am paying £1,330 per kilo for something, I don't expect it to have mica flakes and 6 different synthetic colours.

​@@pattheplanter obviously there's no mica. Duh. And not liking "artificial" colors is just plain uneducated appeal to nature. Just because it's artificial doesn't mean it's bad.

@@itsgonnabeanaurfromme Mica is listed on the ingredients. Double duh back at you, you lazy person. What kind of person would put mica in food, you think? Putting synthetic pigments in food is bad, it is an admission that the real food ingredients are not of sufficient quality to give their own colours.

Also, anything that is being bought as an investment (like that tabasco) should be automatically disqualified and put in the "definitely pretentious" category.

Or 100% pistachio butter and add anything you want.

Oooh, or through an ice cream

You can get it online at half the price .

It’s fancy Nutella

If you prefer the sauce to the actual pasta, then definitely!

I think Ebbers missed the point of what pretentious means. He said he didn’t think the Tabasco was pretentious, he just wished he could afford to indulge in it. But that is exactly what makes it pretentious, it’s the “ha,ha, you commoners can’t afford this and I can” vibe.

Exactly my thoughts. For dry pasta to be $10 a portion it needs to be transcendental, not merely just very good. It also had by far the highest display box cost to ingredient cost.

Whoop, whoop 🙌

That's why he wasn't in the episode...he owned them all.

Happy Birthday!

Sprinkling tingly glitter on tinned lambs head... hell, yeah! ✨💩

I'm sold on it..