Would you be able to make a series for people with food intolerances? Quick simple healthy meals/recipes would be amazing - someone who just had their first IBD flare up.
sorry to be a pedantic twat . . . and hopefully I'm not the only one - but it's not Mowee - it's pronounced Mwett . . . I always thought it was just the liaison - but it's not. French names often pronounce the final consonant (eg. Degas is actually pronounced Degass) . . . this is really just for Ben! :)
Oh, that'd be excellent - and useful! I often tend to just go with whatever brand I come across, but knowing which ones I should be hunting for a premium choice would be useful.
The funniest part was Barry literally saying it was “Ginger Pig” Bacon is amazing. Would have loved to see the reaction when they told him it in fact was! Go Barry!
“Oh no, I f***ed up.” - Jamie Paul Romanio Spafford, 2020. The motto of 2020. I was supposed to visit the UK and have a great time. I could’ve met the SortedFood Team. Maybe another life, judging by the State of things 😂
Seasonal Food - from root veg, herbs, fruits even meats (Spring Lamb, August Game etc.) - would be a great way to not only promote local food vendors but also help encourage people to reduce their environmental impact - (no more blueberries in Midwinter!)
(on the bacon) would have loved to see if they could tell the difference if the slices had been the same thickness since the thickness is a clear giveaway when it comes to price.
Perhaps some 'side dish' offerings, while there's points to compare say a supermarket steak and a butcher cut steak, what if you used the nicer cut for both A and B, but battled the side salad or mash, see if the equal 'main star' falls flat when the supporting plate cast isn't in the same class.
little kitchen story here. One time I chopped up a lotta dark chocolate because I wanted a ganache for some popcorn but I added too much milk and just ended up with a carton of hot chocolate and no chopped chocolate for ganache
It's sad how in Canada a normal cheese costs what a premium cheese costs everywhere else T-T. Nice cheeses are exorbitantly expensive here. Standard imported Gruyere is 33 dollars a kilo in bulk restaurant prices. That 3 pound piece of cheddar would have cost me 10-12 here
Would love to see you guys experiment with some traditional levantine dishes, a lot of which didn't make it to the mainstream in europe/US yet, willing to provide recipes 😁 A trip to Beirut, Istanbul, or Israel/Palestine would be brilliant post-COVID, those Dubai episodes were lovely!
I think all British cheddar is going to be better than standard American Kraft block yellow cheddar. I guess the Cathedral City is probably closer to a Cabot brand Vermont sharp cheddar we have here in the US and the other sounds closer to some fancy upstate New York cave-aged cheddars you can get here. We rarely get English cheddar imported into the US because of laws about importing unpasteurized dairy products. (My favorite cheddar I’ve ever had was a five year cave aged New York cheddar that I actually bought at Costco for a steal. It was absolutely beautiful cut up and eaten with apple slices and I also shredded some to put in a pie crust for an Ina Garten autumn chicken pot pie recipe that was incredible!)
I love these. Sure the normals are a bit more experienced by now, but it still gives you an idea of whether or not you can truly taste the difference even as a foodie.
Could you make a video about plating the food? That way I could impress everyone at Christmas for example? Also can you explain the reasoning behind stacking everything on top of each other in fanzy restaurants? It's neither looking nice nor is it practical to eat. I don't get it.
The 'budget' hot chocolate looks like one I'd say was fancy. Like, £3 for a tub, screw that! EDIT- Okay, turns out the cheese is the only one that I wouldn't think the cheaper one was too expensive. Damn, I feel poor...
I'm definitely here for more A-B-C comparisons over the A-B. Our 'Normals' are far above the title now. They need more of a challenge. A high-medium-low cost system more regularly would be amazing. As it is you guys tend to be picking local providers where you can so it'd be cool to increase that opportunity by increasing the quantity of goods tested.
One doesn’t need to further oxygenate champagne since it’s already bubbly. When tasting sparkling wine, one would want to taste the size of the bubbles.
With Champagne you are paying a lot for the region of origin alone. Get some Spanish Cava or Austrian/German/Crimean Sekt = much better value for money.
I legitimately didn’t even notice at first… it was like one of those trucks where you read a sentence and then it’s like “oh btw. You didn’t even notice that was all spelled wrong. Lol” and my friend walked by and was like “oh Sorted? Mmm James. Wait! Baahahaha look at his glasses! I love Jamie… omg!” and I had to do a double take and finally noticed! In my mind it’s just shorthand for Jamie, glasses, big cheerful smile and the hair… hahaha so I feel absolutely dumb as hell for not noticing!
Jamie did pretty good too. Poor Jamie. The dude works in a literal test kitchen with a chef, and has done for years, wins most (?) Of the battles or at least shows up quite well, and all anyone remembers is his damned Paella. Underrated, IMHO. 😂
Ben would just talk about his favorite berries again... or something similar. And his normal would have to figure everything out on his own 😀 looove the idea
Would be interested in a "lower range" version of this. A lot of the "budget" ingredients in these videos would be considered a step up from what a lot of people normally buy and sometimes the "premium" would simply be too expensive to ever even consider. Would be interesting to see the £1 pack of bacon compared to the £3 pack or supermarket own brand hot chocolate vs the brand you had in the video. It'd be much more accessible then, although I understand it may not be as eye-catching as £150 bottles of champagne
Yes! I slid over to Mythical Kitchen when that became its own thing, but this is even more up my alley and I'm so glad I discovered these guys. I've actually taken food-things I've learned from Sorted and used them myself which isn't really doable with 95% of what GMM and MK do (particularly since I'm not US-based).
@@Sal-iw8zg For me, it's because Rhett and Link themselves aren't doing anything creative anymore. It's two guys sitting at a table reacting to what the crew created, or giving their opinions on different brands. With Sorted, we see them create and react to everything themselves and even give useful advice and recommendations. Also, I personally think these guys have a lot better chemistry than Rhett and Link.
"Well you guys can all enjoy the rest of the bottle of Don P, but i'll be taking the bottle home and putting a candle in it" why do I relate to this so much 🙈
"You could DIY it yourself." is a beautiful phrase, Ben. You just BYO your own and the DIY it yourself and then you eat it while watching a DVD video disc of Great British GBBO.
Late but DVD Video Disc isn't all that redundant because it's a subset of DVD (Digital Versatile Disc). The proper term for movies and television on DVD is DVD Video which comes in full size 12cm and mini 8cm discs. There's also DVD Audio which was a competitor to SACD (which is also based on DVDs).
Is anyone else mesmerized by the champagne bubbles? They seem almost unreal. Like some of them all seem to originate at the same point in the glass. Makes it feel like a glitch in the matrix.
The CO2 in sparkling wine (or any carbonated drink) will attach and change state from liquid to gas when it comes in contact with imperfections (tiny microscopic holes or dents, aswell as smutt), when pressure is released. If it bubbles a lot, it usually means that the glass is not properly clean. The more bubbles form in the glass, the flatter it will get over time, which is a bad thing when you drink it. But yeah, the bubbles quite literally form inside the glass.
His call out on the Ginger Pig bacon even caused James to switch from civil to sassy in 0.1 seconds flat! That’s like really annoying Bruce Banner with science knowledge, followed by a swift kick to the shin...
Now I want to see a pass it on video where each person loses a sense. One is blindfolded, one has their fingers taped together, one can't taste anything, one has earplugs and one has noseplugs.
And I thought he was doing a bang up job of holding it in, albeit “barely”. They are all barely “normal” when it comes to certain challenges, but that’s osmosis (and practice) for you.
We used to open each episode with us in talking into the fridge (with a camera inside) and close the video in the same way. This will be back once the Covid restrictions have been lifted 😀
How about doing an episode just on alcholic beverages? The price range for drinks like whisky, gin and vodka is huge and makes it interesting for this format
I'm upset that Ben pronounced Moët wrong but I completely expected it from Barry and Jamie. Despite being champagne from France, it's actually a Dutch name and you pronounce the T
Great video.Small thing but Moet, is not pronounced "Mo-ae", but "Mo-et". Of course usually in French a 't' at the end end of a word is silent, but Moet is a name (a Dutch one) and is pronounced as it would have been said by Claude Moet himself. This is one of those rare times where the ignorant Brit who doesn't know any French would actually get the pronunciation correct, whereas someone who has some knowledge would probably get it wrong!
Is it posh or is it not kinda content is my favorite content on this channel. Just getting the boys opinions on ingredients, having ebbers change their mind with an incredible dish. Good stuff.
The main difference, I believe, is that a grilled cheese is made in a pan (at least from what I've seen in American food shows and movies), whereas a toastie is made using a panini press.
@@bjam89 Just an FYI, Americans never butter any sandwich on the inside. Toasted or not. I know it’s big in UK and Australia. We do butter outside for grilled cheese ❤️
