Man, I see those ingredients and all I can imagine is "Kindergarten Charcuterie": tuna sandwich, celery stalks with peanut butter on it, and cubed watermelon. lol
@@SortedFood I'm all in for a 'Kindergarten' themed mayhem challenge -- rather than cater for an adult palate, the chefs have to prepare appetising dishes for fussy children.
@@DipDip3008official colourblind person here with severe protan type colourblindness. Barry's plate of food looks mostly brown and a little bit red to me. The tuna is grey though
Jamie knocked it out of the park for me! He was SO smart about how he approached it. Both dishes looked delish in the end but I feel like his plate looked more like a full meal/thought out dish, he takes the win for me! Rarely have I ever seen him this leavel headed and focused.
@@SortedFood I agree, Jamie was off to a great start, with good planning. He got thrown for a loop by the PB, but I think he did very well. Baz was just being quintessentially Baz: "It's RED!"
Barry is a definition of a child trying to make a dish during this episode and it brilliant. Putting anything and everything Red in a dish just due to the colour🤣
tbh everything made kind of sense as a salad. Only exception was the spam, but that one never actually made sense. He really cornered himself by adding that very early to his dish.
@@achimsinn6189 Sorta agreed. It more the problem with the rules then with the dish and Barry. Since there a no food wastage rule with the exception of mess up, Barry couldn't not use the spam, he has to find a place for it even though it not apart of the 5 new ingredients. Either way, I think what mattered more to Barry was him having a fun time and going with the flow and learning from the experience.
@@achimsinn6189 The way he approached this they should have just given him some watercolours. He can have all the red he wants with that without wasting any food. :)
me thinking through this as I watch it. Tuna comes out: "Ok, thai curry style sauce around a nice seared tuna steak. Plenty of room for other ingredients that can fit in" Celery: "Sure, why not." Bread: "Cube it up, toss in some oil with some seasoning and get it in the oven to turn into croutons as a garnish" Peanut Butter: "Absolutely, panang curry uses peanut butter. hell yeah." Watermelon: "A little soy and a little vinegar brushed on, let to sit for a couple minutes and sprinkled with either a little tajin or a little sugar as a weird/refreshing side salad, the croutons can go in as a bizarre take on a panzanella?"
I'd have proabably made something similar to Spaff. But I'd have thrown the peanut butter into the tomato sauce. Then I'd have cut the watermelon into pieces and seared off the tuna. So in the end you have a sauce, tuna and the freshness of the watermelon. I feel like the watermelon got completely lost in his tomato sauce. The bread as croutons would've worked decently.
Watermelon substitutes nicely for cucumber in gazpacho andaluz, so although it may not have been a hero ingredient I'll give it credit for contributing to the dish.
@@etuanno I was so confused that he didn't put the peanut butter into the sauce. One of my favourite dishes is a stew with a tomato-peanut butter sauce
I reckon peanut butter in milk could've worked if he'd used equal parts of each, rather than a spoonful of peanut butter in a half pint of milk. I'm also now curious how he would've been graded had he drained the oil from the butter and used it to fry his tuna. Not being perfectly strained it probably would've burnt, but I want to know.
@@adamrobinson6951 maybe not equal part but yes a bit more of it, you do not want to have the peanut butter overpower the tuna. I would've put the peanut butter in the tomato sauce thing, so is the water melon for the flavor.
Tuna tartare with toasts for appetizer. Tuna Tataki over a shaved celery and green apple salad with a peanut (in place of sesame oil), fish sauce, chili, and lime dressing for main. Blend the watermelon and strain the juice out for a drink with vodka, lime and simple syrup. Throw it in a Tajin rimmed glass for good measure. Hindsight is 20/20 😆 I agree, Jamie definitely won this one.
I was the kid scraping the peanut butter out of the celery that adulterated it. Ever year, my mom asks if I remembered to put celery in the Thanksgiving dressing. I can say “Yes ma’am” with a clear conscience because I did add 1/4 teaspoon of the item in question.
My dad would make us "Martian Trees" with it. Smash up a chocolate bar, fill and coat the celery with peanut butter, roll it in chocolate pieces for the "bark." Great way to get us kids to eat raw veggies.
When Barry grabbed the spam and said "i saw recently..", i knew it will be a cloud eggs moment. That guy loves a new trend and won't budge 😂 We love him for that tho!
This format and the new alphabet format are my new favorites!!! Oh wait, also the pass it on and the streetfood and breakfast of the world format. Or maybe my favorite is the cooking recipes from old cookbooks, but also the podcasts…Tin can roulette is awesome also, I can’t decide ❤
Frankly, just seeing the process I would guess Jamie's dish would win *but* I would want to try Barry's red salad ! That was a lot of fun. Love that new series.
My vote goes to Jamie! Barry didn’t actually use the celery really. Both plates ended up looking interesting but I was impressed with how Jamie prepared and didn’t get bored!
This such an awesome show! I LOVE Mystery Mayhem! Watching the chefs take it on was intense. Watching the normals is really crazy! It’s fantastic! Barry’s use of the celery was almost cheating. Jamie kinda cheated with his use of the peanut butter. Jaime had to really think outside the box with the ingredients he had gone with. Barry got lucky with items that fit in the direction he had chosen. Jaime wins. I wish I could taste them both.
I'm going with Jamie on this one. I've actually mixed peanut butter with various milks and spices to make a creamy peanut sauce for noodles which reminded me of Jamie's dip for the tuna. He probably could have made a thicker sauce with it and been just fine and had that extra crunch along with the bread crumbs.
Yes, I agree, Jamie! As a quilter I would have put the celery in Barry’s dish as the sparkle! Just a little would have worked. I’m not a fan of totally matching anything!
If I were them, here's what I would probably try to do: Tuna: Start a quick pickle to make Tuna Ceviche, cut Tuna into small cubes, add diced shallots, maybe some parsley for greens, olives just for the heck of it. Also prepare some bread to put the ceviche over Celery: Finely chop and add to Ceviche to add some crunch Bread: lucky me, already had bread ready. Would probably start toasting the bread Peanut Butter: well, probably redo the toast, but use a peanut butter as a thin spread and toast it under a pan. Or just add the peanut butter over the toasted toast Watermelon: Juice it and add to the ceviche mix
I definitely agree with Ben on this one! As good as Barry's dish looked, the two parts of his dish that were off were the spam (something he decided to add early on, which I definitely think was a mistake, as much as I love spam) and his lack of incorporating celery, the second ingredient that he had plenty of time to work in. I do like the idea of using the celery leaves for garnish, but he should've worked in more celery somewhere. On the flipside Jamie had a pretty solid plan and managed to adapt really well, and only stumbled on the peanut butter (something introduced super late that really didn't go with the rest of Jamie's ingredients, and something he doesn't really like in the first place). Outside of that I think his dish really came together well and of the two of them I'd love to try Jamie's over Barry's (though they both look amazing!)
Peanut butter can be melted in the microwave and you can add soy sauce to it to make a peanut sauce. Even better if you make it spicy. Goes well with most Asian dishes.
This is such a fun format! It's giving the same chaos as Pass It On... but with an extra panicky twist. Jamie takes this one, for sure. He was so smart about the way he approached it.
Since you're asking: make kind of a fine crouton or crumble out of the bread. Use the tuna and celery for kind of a tartare, topped with the crumbles and a nice peanutsauce (peanutbutter, coconut milk, cilantro, cayenne, maybe a bit of honey and some salt). The watermelon would fit in nicely too. Either chop it finely and mix into the tartare or add as a fine dice on top with the crumbles and the peanut sauce.
Jamie totally won this. Peanut butter in milk was genius even if it wasn't super noticeable. A few celery leaves does not make use of the ingredient at all. (He could have left it raw and given the salad a pop of color that would have been nice at least...)
I was a bit confused with the whole "tomatoes and peanut butter don't go together" because I feel like I've used peanuts (and other nuts) in salad; a peanut dressing can be really tasty on a salad or in a stir fry, and stewed tomatoes sound delicious! Cooks often add a little sweetness to tomato sauces to cut the acidity, and I think peanut could have worked great that way for Jamie. I was glad to hear Ben mention African stews at the end. Overall great performance from both! Love this format
I'm gonna play along. *1) Tuna.* I'm just gonna season and sear that up nice, because raw has less options. Meanwhile prep some garlic and onion, finely minced. Because you can't go wrong with garlic and onion. *2) Celery.* Mince that too, along with a carrot, throw it in some oil with the onion and garlic and I've got a nice sofrito going. *3) Bread.* Cool. Sandwich it is. Toast that bread, thinly slice the tuna for a nice tender bite. Throw some tomato paste into the sofrito and stick-blender it into some kind of spreadable sauce. *4) Peanut Butter.* Okay... What if the desert was a side? Sandwich with a side of peanut brittle "chips." I'm also going to rough chop some pistachios, throw those in both the brittle and the sandwich to bring the two together. Add a touch of cinnamon to the brittle and just a whisper of cinnamon to the sofrito, also for thematic consistency. *5) Watermelon.* Seriously? Watermelon? Fine. Smoothie it is. Watermelon, celery, and carrot smoothie, again with a whisper of cinnamon. How did I do?
The key strategy in this game is to not commit too early on, e.g., prep your mirepoix, get it sauteing, add some stock to a pot get it reducing etc. Barry, being Barry, of course completely ignores all that and goes for the strongest flavors from which he can not backtrack in the first 5 minutes: spam and beetroot.
So an idea to add more gameplay to this format. Up it from 5 ingredients to 6 but add in 1 veto where a person can say "no thank you" to an ingredient. You still have to incorporate the same number of ingredients but you now have to ask yourself with every ingredient "okay that's not good, but is something worse coming down the line?". Also would let you get weirder with some of the ingredients. Oh you used your veto to not add mustard greens to your dish? Well guess who now needs to figure out how to get durian into their dish somehow.
Yep giving this one to Jamie, simply based on Berry just saw the celery and went 'nope' while Jamie tried his best to think of how to apply the peanut butter and perhaps didn't use as much of it as the rules wanted, the effort alone deserves far more credit.
I really like this format, and I have to say that Jamie wins here. The red salad thing looked refreshing, but it's also a little off-putting, because after Barry cut the beets, his hands looked like they were bloody the rest of the time... More of this format, please? It's really entertaining, PLUS improvisation in the kitchen is also a skill to cultivate!
I'd love the idea of taking these 5 minute mayhem videos and releasing a Sidekick meal pack based on the ingredients and "inspired" by what Barry and Jamie produced here.
If Barry hadn't made croutons out of the bread, I would have been furious!!🤣🤣 I think that both dishes looked good, because they're both the kind of meals that I make often, especially salad with a protein on top.
I think what would be a cool concept: once the dishes are judged. There should be a dish that is cooked with the same ingredients to show the potential of what those ingredients can bring out in a dish. Bonus points, you can throw it on your app for us to try and make.
Ebbers (nearly) always votes for Jamie. I'm voting for Barry. The spam - well, we will not think of that for too long, but the rest was very appetizing. Would the celery have been a good ingredient for the salad (apart from the colour)? I don't think so, so kudos for just using the leaves for garnish.
Liking the new format. Nice seeing everyone's minds making order out of chaos. The wider your repertoire of dishes & how food works, the easier it is to make connections on how to put odd things together. I doubt the "normals" could have done this a few years ago.
The trick to spam is to use something to pierce the bottom of the can. We've got an old bottle opener with a piercing tip. That's how you opened beer cans back in the day: you punched a drinking hole and an airhole.
I vote jamie. Barrys celery leaf on top as garnish doesnt count, Jamie's peanut butter doesnt count either, but at least it was a failed attempt to use it that didnt shine through, while baz openly rejected the prompt. Also Jamie's just sounds tastier since it was going for flavor instead of a color theme, and taste is the part that i value in food. 😅
Well, I know what I'd do if I had to work with all these things for some reason. Seared Tuna, with a side of Peanut Butter filled Celery, and cubed Watermelon as a dessert.
I think every fun mayhem-style episode could be where all of the ingredients in the dish have to be in the same color family. Spin the wheel to pick the color. One of the slots could be rainbow and if they land on that slot then they must have one ingredient of every color in the rainbow.
Jamie definitely! I was saying panne with the pb as soon as it came out, his ratios were just off. Barry (as usual) was more interested in how the dish looked or if he could do something trendy than actually doing a good dish
(writing this as the ingredients get introduced) i would go tuna tataki using the bread crumbs as the coating, spicy and tangy peanut butter sauce, celery and watermelon slaw for the fresh element
Something very interesting I've noticed in the chefs one vs this normals one. Kush and Ebbers, when they were talking about what they were doing, would still be cooking. But Jamie and Baz stop what they're doing to talk about what they're doing. Really shows what experience gets you
I go with Jamie. Very creative! Maybe Barry could have put the celery and some other green ingredients in the salad and just renamed it Red And Green Salad! As a normal though when I saw peanut butter after the celery my first thought was “Oh yummy, peanut butter stuffed celery!” 😂 In the end I would have made a tuna tartar because that is one of my favorite dishes! And served it with little watermelon cubes (or balls) to freshen the pallet! And even though they don’t go together I would have made the peanut butter stuffed celery and bite size peanut butter toasts and called it desert! 😂 I cook very simple! 😁
For pb and tomatoes, we have this creole thing called Rougail Dakatine from Reunion island, in many ways it's probably very similar in taste and influenced from Satay sauce, use to be one of my fav dip with bread as a kid.
This is a format that would challenge my ADHD-fueled creativity like nothing else. I do admire Jamie's sensible restraint and open-ended planning. Very smart gameplay. Fun Fact: In some countries, the celery is sold untrimmed, with all the leaves intact. Baz could have made a full leafy salad if you'd had that kind. Too bad Jamie isn't a food science guy, or he'd realize he could turn the peanut butter into dust by mixing it with tapioca starch. Then he could mix it with, say, chipotle powder and furikake to make a finishing seasoning. The watermelon would be so easy to incorporate into what Jamie already started. Just blitz it up, add it with some balsamic vinegar and brown sugar to a tomato, celery, & bread base, maybe brighten it with a bit of lemon juice, and you've got a sweet & sour sauce. Would go wonderfully with seared tuna and fried zucchini. And yes, I have used watermelon in sweet & sour sauce, it's amazing. Makes the sauce wonderfully light, lending this background freshness I like Jamie's adaptation better, it really does look like a more complete dish. _Maybe_ I would have gone Baz if he had cut his tuna into bite-sized slices and done more with the celery. But well done, Jamie, hold your head up for what you did here. 'Twas a very good job. 👍😎😋🤘
Here in Hawaii we have something called Spam Jam. It's a street festival that celebrates Spam and a lot of restaurants get involved. One of them does Spam Fries, but it's cut so much thinner than Baz made them - think McDonald's fries. Probably a result of the difference in fries between the US and the UK. Very yum!
