It took me a moment to click because I forgot the song he was on about but when I remembered omg 😂 maybe break him in easy and show him the one mashed together with bring me horizon that got big on TikTok 😂
I’m not sure, tempered chocolate can be a nightmare even for those who are very good at it and have had some level of professional training. I think it leaves a lot to chance for a normal
He should have used candy chocolate.... it’s what everyone else uses and the results are flawless. Although Ben is a chef, home cooks execute this recipe way better than he did and he added unnecessary steps with the chocolate tempting. I get why he did it, but the end result didn’t look that good. I’ve even seen college students execute the hot chocolate bombs better than he did. I loved the flavor he chose, though. I would love to taste that!
Mike's insistence that Ebbers not learn what WAP is really made my day (also it's hard to hear under Jamie's singing but Ebbers saying "I've got the safesearch on" at the end had me 😂)
Mike: what stood out about that recipe to you? Ebbers: it's not often we work with chocolate and tempering chocolate, etc. viewers: We all know it's the silicone molds. Ebbers hasn't had a chance to use silicone cookwear in a while.
I think I speak for the vast majority of the SortedFood community when I say there would be zero complaints about a number of shot glasses fished out 😂😂 I know when I’m cooking a cold beer that sustains a frothy and sizeable head never goes amiss but even better would be spirits on tap just appearing out of the blue 😂
I am convinced that Ben is not actually as innocent as he makes himself out to be on these videos. Maybe not up-to-the-minute with pop culture references, but not that oblivious
@@manaownsmysoul I mean, he really leans into his Bennuendos so I don't think he tries to make himself out to be the innocent one out of the crew. And as for pop culture references, I think it's a toss up whether he's heard of it, lol.
technically, Tanghulu or 糖葫芦 (simplified Chinese) 糖葫蘆(traditional Chinese) specifically refers to candied hawthorn/haw berry. it's not the first time the fruit being candied has been swapped out, so it's not like the boys are wrong calling it "tanghulu" but thought it might be fun to let people know that the name originated from one specific fruit vs a technique or a group of items. it's also been called Bintanghulu or 冰糖葫芦/冰糖葫蘆, which more clearly points out the "hardened" part. ...hope I make sense
@@LaClaretta well I'm personally not that stumped over the pronunciation was half expecting Ben to chime in with this tidbit though thouuuuugh, that being said @Sorted I'm perfectly up for being a volunteer Mandarin/Singlish pronunciation consultant-
I'm not sure it does refer specifically to hawthorn. Yes, that is the most original flavor since the fruit ones came later. but 葫蘆 refers to the shape of a gourd probably best described a big monkey nut (8 shaped). So its just that hawthorn best symbolize that shape because of its roundness. Traditionally, it is also considered a winter snack where sugar is kept melted in a massive wok and the candy is set by placing the skewers on snow (possible just shoveled off the ground). Nowadays it's set on trays but you just let all the excess sugar splat down it creates a long "glass shard" effect on 1 side when you pick it back up.
I'm glad you guys showed the first attempt of candied salad not going so great, and then the mistake being rectified. I think it's easy to get disheartened when trying to cook something new, only for it to not go how you planned, but learning from that mistake and having another crack at it can turn it into a more positive experience.
I love that Mike stayed behind to work on his craft. You are appreciated!!! I would also appreciate it if Jamie didn’t introduce unnecessary words into Ben’s vocabulary. I don’t think my ears are ready to hear those words from his mouth. That ending took me clean out! 😂🤣😂🤣😂 Oh yeah Ebbers Delights sounds great!
My favourite part of this channel is how I feel like I’m hanging out with friends. You guys are clearly best friends, having a blast and enjoying the best things in life
Jamie: *makes paella burrito again* also Jamie: *cooks pasta al dente* Jamie is now protected by Italian members of this community against further Spanish attacks xD
@@uhhyousee I'm telling you, I'm italian and in the summer i make pasta salad with feta and it's delicious. If it's something with a good concept that doesn't make us want to gag, we'll try it :) actually, i will make that dish soon
"I'd never put feta in a pasta dish" sounds like a thing people would say that don't cook on a tight budget for just themselves xD everything goes with everything if you try hard enough
My fave end-of-month-tight-budget delicacy is plain white rice with soy sauce. The sushi of the poor :D Also, like, the whole Balkan region has been baking feta and putting it everywhere, including pasta, for centuries!
Haha yes! I used to do this combination all the time. Well I still do because any or at least most cheeses with pasta I love 🤷♀️ but maybe because I'm also a mix so I like to mix ingredients/recipes (american dad, spanish/catalan mom but I was born in the Netherlands and still live there). Yeah no who am I kidding, it's probably because I just love to eat and that ends up in mixing ingredients randomly 😂
There are also Italian cheeses that are not terribly different from feta, ricotta salata comes to mind. Both sheep’s milk cheeses, both salty, both crumbly; they’re not the same, but they are similar, so it’s not that far out of left field.
I'll put almost anything in pasta but my go to when I'm skint is just a tin of sardines already in tomato sauce. Add a bit of garlic if you're feeling fancy 😉
There was some glaring omissions from Ben’s silicone collection that weren’t safe for camera that can be dug out from under his bed with the rest of the dubious material he keeps under there 😂
I have a friend that has her own baking business. She made hot chocolate bombs at the start of the trend (including multiple flavors and some boozy ones) and has now expanded into tea bombs, made with a sugar shell, tea leaves, edible flowers and edible glitter. They look really cool!
I really love watching Ben doing stuff like this. Not only because of the detailed explanations we get with it and the super cringy puns (Which makes him even more awesome!). But also because of the satisfying and skilful way he performs his profession.
We've been doing this feta with pasta thing for decades here in Greece, feta is much more versatile than people realize. I recommend trying the pasta feta thing but also add shrimp. Feta pairs amazingly with shrimp and tomatoes even if that sounds weird to you.
And Ebbers gains even more love with his innocence from that blooper hehe he is definitely the sweetest thing in this video despite the presence of chocolate 😋 Also, love making these!! They're so delicate but absolutely lovely when you pull them off 😍
One of my favourite things to cook is what I call feta bake it was basically cubed feta, cherry tomatoes, roughly chopped onions and green and black olives roasted for 30 mins and served with bread and salad, it is absolutely amazing you should try it for a midweek meal as it will feed 4 people
The backed Feta Tomato Pasta is one of my new all time favorite dishes. Its so simple yet you can make it a thousand ways by changing the seasoning, the kind of Pasta, the kind of Tomatoes you use or you can add things like i added some shredded chicken Breast to the mix and it was amazing.
I love tanghulu! In Taiwan it's usually cherry tomatoes and strawberries, which might sound a little weird but the juicy sweet savory fruits with the crunchy sugar is delicious 😋
Man I'm in love with these videos, seeing people that actually know what they are doing trying the trends, while they are doing that you learn new stuff to try yourself!
In China, tanghulu is traditionally done with hawthorn and that’s a pretty dry fruit. Also the sugar usually has taken on a bit of color as well so that part was just fine. Mike should try sugar painting next. 😆🐉
I do really appreciate this channel quite a lot. I cooked for 10 years before leaving the profession, and now I'm a normal, with some of the chef ideas in my book. I enjoy this quite a bit. Thanks guys
After getting candied sugar on my hand at pastry school, mike is giving me a heart attack. We kept bowls of ice water next to us in case we spilled any on ourselves, I ran to the next kitchen like an idiot.
I grew up in Taiwan and 糖葫蘆 (tanghulu) is one of my favorite things to eat! They sell them in all sorts of food stalls at night markets and with a bunch of different fruits. My favorites are cherry tomatoes with dried plum in the middle, but kiwi usually also works really well! I've never tried to make them myself so props to Mike!
Also, point of note. Traditional tanghulu isn't made with regular sugar. They use rock sugar. That's probably why you may have trouble with dipoing the fruit in time before the sugar sets
Wow..I love this...knowing I do not have a til tok account, you guys bring these recipes to a platform that I can see is awesome..these are things that I can try with my child while in lockdown.. Thanks guys...do more please...
I always find it interesting when common foods/flavours/cooking methods from non-Western cultures become "trendy" or popularised in the West (e.g. kimchi, 'Hokkaido milk bread', matcha). Tanghulu is nothing new, I love getting candied fruit at the night markets in Taiwan whenever I go back! 🤤 I do appreciate Sorted for constantly trying things that are new to them, and sharing it an audience who too may not have been exposed to such things. I have learnt so much by watching this channel 😍
I am soooo stunned by their surprise about Feta and pasta sauce/tomato working good together 😂 literally put Feta on every homemade Bolognese for the past 15 years 🤣 and my mum used to grill tomatoes in a pan and melt some Feta in it to eat as bread toping about the only thing she can "cook" 😂
Could they be using a fresh pasta? That doesn't need to be boiled. I could see dumping some fresh pasta and some boiling water in there and that working 🤷♀️ I'm going to try it tonight! I'll let you know how it goes 😊
Putting feta on pasta is a greek childhood dream. Also the beginnings of that dish (tomatoes and feta baked) is very simmilar to a greek dish called bujourdi.It's basically the same but cooked on a clay deep-dish.
To a Balkan girl it’s so strange how you react to pasta with feta. We have white cheese in Bulgaria and we eat it in or with almost every type of dish. A typical childhood breakfast is plain pasta with butter, white cheese and honey or sugar. Great video guys!😂😉❤️
My partner is Bulgarian so this recipe is so easy to make, given what we have on hand. Start with 200gm of sheep's feta you say? I'll just cut a slice off one of the 800gm blocks in brine in the fridge then... 😂😂😂
You can inhibit sugar crystalisation by adding a small amount of acid (vinegar) to the sugar and water before you heat it - the acid helps to break the bond between the glucose and fructose in the sucrose molecule and the smaller sugars get in the way of the crystals forming
In my family we've always eaten radishes dipped in caster sugar. It was mainly like a treat for us kids, but we would just dip it in sugar between every bite and it's actually really delicious.
The best part is everything on tikt9k has already been done. It's just kids are seeing them and thinking it's some crazy new thing. Martha Stewart's been make chocolate bombs for 40 years lmao
The candied fruit trend that Mike did is actually done as street food here in Korea. Usually it is grapes and/or strawberries. Let me tell you, trying to eat a skewer full of candied strawberries is a smidge difficult! (But very delicious.)
I think I saw them in Hongdae first, which makes total sense considering how pretty it is for social media. I tried it in Incheon’s Chinatown though. Gave all the grapes to my husband; hoarded the strawberries.
@@kristinanelson8878 I miss the ice cream waffles from Thanks Nature cafe. Come for the sheep, stay for the strawberry waffles. Lived in Korea for two years; desperately wish Daiso and Artbox could be shopped online.
@@cassidywise6838 I know that feeling! Whenever I go back to the US, there are so many things I miss about Korea. If you ever get desperate for something, let me know. Maybe I can send it to you. ^^
YES!!!! thank you for actually adding some pasta water into the tomato feta pasta. So many people don't do that and it makes the dish just come together so much better
I’m in such a good mood and what makes a good mood great? SORTEDFOOD WOOOOOOO! 😁 I love the TikTok trends and I’ve tested a few myself, I found a really good iced coffee one and now it’s become a ritual!
@@SortedFood it’s using ground coffee, a little bit of sugar and a tbsp or two water then mix them together with a spoon til liquidy then use a whisk to make it frothy. Pour over milk, stir in and add ice. It’s so quick and easy and tastes really good!
The feta pasta is also fantastic with goat cheese! The soft cream cheese like texture goat cheese makes an amazing dairy free option. With lots of flavor options with herb or honey or pepper goat cheese
@@SheepdogSmokey I used to put on a sandwich with some Turkey and Bacon. It was insane how good it was! Also, it was homemade, so unfortunately no buying it in a store
@@SheepdogSmokey Pretty much. From what I can remember, it was softened cream cheese, sundried tomatoes that were soaked in nearly boiling water (the water went in the blender too), some garlic powder, blended together. Then stir in the feta. It might be a little runny since the cream cheese will warm up from the water, but let it sit in the fridge and the cream cheese will reharden.
For the candied fruits you can try to use manitol next time it is a sugar made from seaweads and it stays clear at a higher temperature. Although it wont be clear like glass its easier to control. We used to coat raspberrys with it and afterwards fill them with creme patissier
@@SortedFood surprisingly I have not engaged with TikTok, EVER! But I have been following Sorted since the end of 2015 and has got the bell on since 2018! never really missed anything much hehehe love the team
I've been spending the entire week blitzing through sorted videos, and I have to say that the boys definitely demonstrate culinary prowess on a level I'd expect from a chef.
Candied stuff - too much faff. Choccie bombs - looks yummy, but too much faff. Baked feta pasta - OMG, that looks gorgeous and the ingredients are now on my shopping order for delivery at the weekend. What a fantastic idea, thank you SO much lovely Sorted team 👍🏻😋😁
I'm a delayed Zimbabwean living in Cape Town (recently found your channel). Feta in pasta is quite common here. Try Danish feta as it's creamy and salty. Pasta with bacon, Danish feta, mushrooms, bake to melt the feta .... Delicious 😋
@@SortedFood Thank you! This year has been shitty for everyone but I started binge watching sorted during the first lockdown and it brought me some fun and laughter when I was scared and depressed (especially since I'm chronically ill and had to shield). I needed a rest before doing more birthday stuff and this came out at the perfect time.
The Feta pasta is legit. I just made it tonight and it's so delicious and simple. Added half a red bell pepper in the oven, and some olives for serving.
I would love a sorted reacts series where you react to all sorts of food youtubers doesn't always have to be the same person reacting but it would be nice
I learnt the same lesson when making toffee apples and deciding that I should sugar coat a) other fruit and b) slices of apple instead of whole ones. If it's not a sealed item, no matter how much you dry it it's going to go wrong (unless you've made it into fruit crisps). The juices get into the pan and mess it up, and also even if you manage to get some wonderfully sugar coated fruit bits, the water in the fruit starts dissolving your sugar until you're left with fruit in sweet puddles. So not only is it barely possible to do toffee apple slices, it's also only if you want to eat them within 10 minutes. Orange wedges work, as long as the membrane is intact and you don't go over the skewer hole.
Tried making those choco bombs last week, didn't even get a chance to use them... Niece and nephew stole 'em thinking they were easter eggs, how someone can eat hot choc powder is beyond me, always made me choke as a kid!
@@jeffreym68 yea, I didn't know about it until I went to use one. First time tempering chocolate and I didn't even get to try one lol, still, cheaper than actual easter eggs and since they enjoyed them it's what they're getting next year, minus the choc powder tho xD
The easiest way I found to temper chocolate is grated or broken up in a bowl, put in microwave for 10-15 seconds stir, microwave 10 seconds stir and just keep repeating that until it melts and comes together. might not be the most accurate but because your pretty much melting the chocolate with itself and you're constantly redistributing that heat it's pretty simple, doesn't involve water and thermometers etc.
