Ooh, that would definitely be a good recipe video! I want to try Ben-approved gin cookies, and they could toss in some unusual ingredients or techniques to flesh out the video.
Now we know the real reason why James is in the team, his grumpiness tones down Ben's grumpiness so Ben seems jolly in comparison 🤣 Ben's reaction to the gin cookies kit was hilarious, my stomach aches! So much salt!
He says they're rich and buttery. Yeah mate, because you brought the butter. And you brought the gin. The kit provided fuck-all. How difficult is a cookie mix anyway? Like he said, six-year-olds make them.
I love Ben's reactions to everything. I need no James. You laughed so hard your stomach aches. Why would you ever want to tone that down? I think it's too late to get rid of James, but I click on Ben videos.
After seeing Ben's reaction to the gin cookies, I am in great need of a video where Ben reacts to gin products. I just want to see him complain and nitpick again. 😂
At the end of the day the result is probably the similar/the same if the directions are followed... by Ben and James so they definitely were lol. It's like fast forwarding to the final product
I feel like you could redo almost every cooking battle. Not only has it been a decent amount of time since we saw a lot of the but the "normals" have learned a lot and I'd like to see a then vs now kind of approach
Yes please! I would be so down if they did a full new season of ultimate battles. And like you said, they could absolutely re-do any/all of the old ones.
@@stone5against1 Serving sizes are reverse calculated. They start with a maximum amount of calories, fat, carbs, etc. and work back from there to get the serving. Hence other stupid things like: "Serving per container- approx. 1 3/4"
It would be a bit difficult with cookies as you don't usually add water to cookies. Best way would be to go ahead and make brown butter. That cooks out the about 20% water content in butter, which you can then add back as booze.
I was thinking it would be a good project for children. It teaches them about food but also creates something yummy to eat at the end of the project :)
@@SortedFood absolutely!! we have 50 mini tomatoes almost ripe in our click and grow garden. We have 2 X rosemary, 1 X thyme, 1 X wild strawberry, 2 X basil, 3 X lettuce and 2 X Thai basil. All have grown extremely well in our tiny flat with low light and minimal effort!
Oooh. Is that the brand, "Smart Garden" or the keywords to search on Amazon? I have a balcony in our flat, and it would be nice to grow some veg... If the Canadian weather would COOPERATE *eye twitching manically*
I’d really like to see them CREATE some diy kits, so we could get some ideas of kits either to replace some convenience products (so, gourmet cookies, quick bread mixes, etc.) or to give as gifts.
Yes, that’s why I enjoyed the video where I think they were creating lunch box meal and Barry made a hikers dehydrated meal. Unfortunately they didn’t say how it was made but that would have been great.
Believe it or else, I am actually wearing a kilt (Hunting Stuart, to which I am vaguely entitled). I leave it to your imagination about whether or not I have anything under the kilt.
This one was great! I wish Jamie could've tried the bacon. James too since he did a week of curing bacon on his own. Ben's reaction to the "generous glug" of gin was hilarious.
Jamie, now you know what it feels like to be us. Getting to see such nice food, but eating none of it 😂 Count your blessings for great cheffy friends when you get back to the studio good and proper, Jay!
@@SortedFood Not sure any bacon would have been left FOR filming... it would have been an "ooooh I can eat this" upon opening the refrigerator door. 😂😂😂
"Up your street" love getting to hear the difference between American English and British English. First time ever hearing something other than "Up your alley".
Well, it's not like u can put milk and meat in a box and keep it for however long those boxes are lying around before they're sold. Also that would probably increase the shipping cost because of the weight. A little gin packet would not hurt tho...
The ginkit was absolutly worthless. The others were gold! I love how Ben keeps turning around and being surprised! Like he didn't put it under there in the first place haha.
We've started pickling things in my household. It's proven to go very well with the herbs in my garden. Hopefully when it's harvest season we'll also be able to use my own fresh cucumbers, bell peppers, etc.
For a normal person watching these, your planning/organization is pretty cool to watch in real time. Obvs the prerecorded videos you had, but also for example, how James coordinated his studio visit in the last video with preparing some of the food shown in this video.
I think its the techniques and process you learn that is really valuable and what your paying for. Once you get confidence of making your own bacon, or halloumi or whatever, you can experiment more and source the ingredients yourself and tweak the process to your liking and it just becomes a very nice hobby with the reward of good food at the end.
I love rewatching this series over and over, but it also makes me just a little sad that there really isn't anything comparable in Australia (and what did exist from the DIY restaurant meals category only existed very narrowly within lockdown). It's such a great way to just get a little help to start doing some more in-depth food things at home.
My cooking has gone through the roof, I have been making black garlic, extracts (Vanilla in bourbon, grape, coffee, blueberry, blackberry, raspberry, chocolate, strawberry, mint, lemon, orange, and lime in vodka), playing around with seasonings that I have never used, picked up seasonings I have never heard of. This has been an experimental time. I made so much stuff out of pancake mix.
I've made my own bacon for years because most bacon over here in the US is mass produced and too expensive for the product you get. So I cure my own and then I cold smoke it for a week or two (on and off of course), yielding a result similar to a real black forest ham (no, not the cooked ham most people outside of Germany think is a black forest ham - it's more like a smoked prosciutto). The best thing is that it lasts for months in the fridge - I often even bring a piece when I go camping and just hang it in a muslin bag - it will dry out more but not go bad, so yummy breakfast eggs or burritos can have that bacony flavor... The cheese kit looks interesting. Never made my own cheese except for mozzarella which is really simple to do.
Just wanted to tell u guys when I see one of these vids it get so excited bc I live these vids. Can’t wait till quarantine is over and we can get more vids together.
We have made cheese a lot, and meat curing is always rewarding. The great thing about these kits is that you gain a skill that you can use again and again.
I wish they had done Chef Bogarde pizza box kit!! I LOVE those! My whole family does! It’s one of the few pizzas that you don’t dare put ranch on because it’s just SO GOOD by itself! The kits use to include a packets of grated Parmesan but they just contain the ingredients to make the dough and the can of sauce which is SO DELICIOUS! You can buy the cans of sauce at Walmart only and we do! The pizza is so good! It’s the only “thin crust” pizza I’ll eat and it’s not a crispy crust which I love! I like soft crusts and just something about this pizza sauce is magical!
I love these. Like I love the gadget videos, but I really like that y'all have been testing boxes like these - DIY kits and food boxes and such. Especially right now, it feels like tons of people, myself included, have looked at stuff like this. It's nice getting an opinion. And I just enjoy your videos, so... /End ramble
I've never understood why they use that cast iron grill pan. Seems like they'd get better results by just using a normal cast iron pan and seasoning it well.
One thing I've done to reduce my trips to the grocery store whilst getting the most value for money is make my own lunchmeat. Turning a cheap pork loin roast into a huge joint of brined and sous vide pork slices with a slight italian flavor (garlic and herbs). A 3-day process that has produced enough sandwiches that I've yet to need to buy more (I froze half to increase it's longevity).
I was obsessed with sorted when they first started, then I stopped watching them.for a while, but now I'm hooked again, really enjoyed this last couple of months videos 👌
I literally watched Ben putting on the glove 6 times so I could watch his and Jamie's expressions/voices because I was laughing so hard. That was PRICELESS!!! Ben's Ben-uendo game has obviously gotten stronger in quarantine.
From Jamie’s perspective, this video was literally his precise definition of torture 😂😂 being so close to food yet being so far away must’ve been tantalising, he’s known for his appetite being perfectly similar to a black hole and so having food dangled in front of him like a lollipop just out of reach of a child was cruel 😂
I love this channel so much 😁 I've been making my own bacon for 3 years now. I do a wet brine with my own blend of spices and then smoke it. So delicious
Not sure why you would want to make three bottles at a time, though. Do you have to wait a year for the bottles to be empty before you can make the second recipe?
@@AlanHope2013 Probably, they thought that one bottle is not enough that's why they needed more, LOL I'm also wondering, especially if that 3 bottles only have one flavor 😯
I think you can improve the halloumi by doing a couple of things. Try adding a weight on top of the curds while they're in the mold. That will remove more moisture, making it more dense. You also mentioned a lack of squeak. Adjusting the temp/cooking time after the cutting stage by just a tad should help firm up the curds just a bit more before molding.
I made halloumi that grills two days ago. I'd suggest half cow's milk and half goat milk, since goat curds tends to be way finer, so the mixture of the two sticks together better when grilled. Try it out with your next go. :)
Loving the content, especially in the times!! Cheers guys!! If you're thinking of doing another episode on items that are delivered through the letterbox etc, m-eat are class... Original, extra protein and chilli are decent!!
When you guys can all get back into the kitchen together, it might be fun to do a side-by-side comparison of one of these kits versus a chef making their own recipe of the same thing and compare price, ease, time, etc.
Maybe I'm alone, but I had no idea what haloumi was at the start. In case others didn't know either... Halloumi is a traditional Cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. (Per Wiki) 😁
I've now watched hundreds of you video's and I'm stunned that you most usually cook with the same old mundane typical meats. I'd really like to see you do something with one of my most favourite and usually eaten meats: Kangaroo. I eat kangaroo at least 3 times a week. It's unique, extremely low in fat, no cholesterol and high in protein. The flavour is unique as well. Other great Australian meats, Crocodile and emu. I'd like to see you put your skills to the test and create something wonderful with Kangaroo. Love your video's and determined to watch every one. Avagoodweegend.
It’s often because meats other than the standard chicken, pork, beef, lamb and turkey aren’t frequently sold in the UK. Supermarkets don’t vary from those meats because people are often afraid to try them and butchers use fresh local produce which generally consists of the standard UK animals! I’d love to be able to try new meats but they’re so hard to source (especially ethically and fresh) around here!
I like trying 'exotic' meats. I've eaten rattlesnake, bear, elk, deer, wild boar, kangaroo, alligato, and othersr. Of the ones I've tried, alligator was my least favorite as it tasted like it didn't know what to be--meat or fatty fish. lol. I'm assuming crocodile would be a somewhat similar dichotomy. I wonder how easy it is for Brits to access some of these other types of meat.
@@daasbuffy I buy kangaroo from my local supermarket like everyone else does. Perhaps you need to talk with your butcher. The greater amount of Lamb sold in the UK is from New Zealand and Australia exports large amounts of food products to the UK and Europe often. That is how we do it on Earth, perhaps you are from somewhere else!?!
Have the best day . Do these kits include one of you guys as well .....jk I love to cook and bake. Just made bread again from my grandmothers starter which is in the 90 years old , live using it I have done many many biscuits, pizza, bread and pancakes OMG is so good .
I mean technically the packs app includes one of them. I get a real kick out of hearing one of them boss me around and remind me to clean up my work station. (I am not being paid by Sortedfood for this comment.)
Ross & Ross are a small business local to me so love that you liked their product. It would be great if you could feature more food products from small businesses
It is just a pic of a nice kayak ride 😊, but when you only see it from the side as you focus on Jamie all you can see is a person with a pink bag over the face 😂. (instead of it being the back view and a hat)
Haven’t used kits but I’ve been busy trying new things. Fermentation projects (mead, sauerkraut, kvass, dosas), made my own vanilla extract and planning on making my own mustard.
Please tell me Ben left those cured bacon chunks is the fridge for Jamie & James to come on a different day and eat! (Also: we really need to see Jamie's reaction to them 😂)
I don't understand why anybody pays for these. literally pay £20 for £1 worth of ingredients + recipe + overly marketed packaging. why not put that money towards a book and learn about the process then go buy the ingredients required for a fraction of the cost.
Fun episode! FYI, hot sauce is extremely easy to make on your own. The wonderful part of making your own is you decide the flavors you want to use. I'm with Ben on the gin cookies--if you're claiming alcohol is in the product I want to taste it! I enjoy making my own bacon whichI suspect is an anomaly living in Manhattan (NYC.) BTW, it's really nice to see everyone treating each other like friends as sometimes it's not apparent.
Ah, DIY kits. Where companies throw out the common sense convention of, "Oh, let's make things with these giant machines and processes in large factories that can make 100s if not 1000s of orders in an hour so that way everyone can easily afford it," and instead goes with, "Hey, let's spend a butt load more money packaging these individual boxes together, use up way more resources, and make triple or quadruple the amount of trash that our customers would normally have to throw out so that way they can do our job for us and so we can charge them 5x our normal price for the same size portion." Not saying they aren't cool gifts or what-have-you, but I do sincerely hate the logic. Especially since a lot of people that I know who buy these also complain about the terrible way we treat the environment. However I point this out to them when they buy people these things, and they ignominiously argue with me that this isn't contributing to the problem. *sigh*
I understand where you are coming from and agree with the concept. I personally wouldn't buy these simply cause of the expense and the packaging involved. However I would much rather have the OPTION to buy it if I needed to. And so, I am glad they exist. So many scenarios where one may find them very useful. For example, I would hate to live a utilitarian lifestyle without my food luxuries if the lockdown continued.
Well, I'm using about 3 kg of pork belly to make bacon, so it's two weeks in the cure, then I smoke it. For pancetta, it's two weeks in the cure, then I put it in the muslin cloth and let it dry in the fridge for 1.5-2 months. It's worked great so far. And I often just thinly slice pancetta and eat it raw.
I've watched and supported this channel loyally for almost a decade now... But as a South African listening to Ben butcher the pronunciation of 'biltong' has really made me rethink my life decisions 😢 Jokes, still love you guys.
If you ever make cheese please save the whey (just pop it in the freezer), it is delicious in bread if you change out the water or some of the milk. The flavour especially comes out in bread using bicarbonate instead of yeast as a rising agent.
"It's business time!" I would love to try all but the cookies. Amazing how you guys adapted and found a work around. The videos are as good as ever. Nice shirt Jamie.
Not sure if y’all are still doing things like brownie points etc...BUT for guessing the price correct (maybe only the first two decimals places but maybe the exact amount) there could be like a prize for that of some kind! That way the incentive to guess correctly is there and makes it feel exciting to watch. Prizes could be like: 1. Brownie point 2. Get enough correct over time and that individual can assign a food challenge to another individual Etc...etc....
The cheese kit and bacon kit are great in that you can make more of the product afterward, but I think the cheese is the best of the bunch as you aren't reliant on any proprietary mixes.