The interesting thing is that you put the Sorted lads on the spot, on their channel we rarely see them without some decent prep! Love watching them essentially go into chef mode!
@@justinm2697 She doesn't mean the visit. Of course that was planned. Jett Nash is saying that Sorted didn't know what to expect in the fridge. So they didn't really have time to prep everything and make a solid plan with all of the ingredients. They just had to make something up on the spot. That's what he/she meant. Please
@@LuckyOwI777 Don't be so naive. Two guys who cook for a living visit another guy who cooks for a living and the challenge is to use whatever left overs he has? Of course by "leftovers" they mean three unopened packages of mushrooms and a random bowl of cooked rice. Add to that, ingredients that every house has: onion, garlic, pasta, some sort of green vegetable, even coconut oil a becoming a standard. All that aside, you think they didn't know what he had on hand before hand? You really shouldn't believe everything you see on television.
@jeolban hälfte didn't know about the need for pasteurization but it makes sense, i assumed that they cooked the champagne long enough because they are chefs but of course the time constraints might have not allowed for that as you say it depends on many factors.
i really loved this! watching ben and james be chefy, and a peek into the kind of chef-ish thinking that could come into use. i'm always stuck at the end of the month with a bunch of weird stuff in my fridge.
This is fantastic! Watching the chefs raid Donal's kitchen is so cute. Also love that his leftovers are like a 7-11 size Whole Foods/Trader Joes. #LAlife Final favorite, camera angle makes James' 💪 look larger than his head. 😲😍🔥😎
I"m normally very hesitant with my subscriptions and alerts but having Sorted over and watching on their channel has won me as a subscriber. Lets see what you do!! Also James and Ben without the normals is always entertaining.
Fun, playful riff on my favorite Korean cooking show, _Naengjanuel Puttakae_ (Please Take Good Care of My Fridge). Yes, it's a real show on cable network JTBC, and it's hosted no less a guest chef than Gordon Ramsey (huzzah for earwigs and translators). He fared surprisingly well, considering how vastly different Korean tastes are from those of us in the West.
Love this!!!!! Do these kind of videos ALL THE TIME!!!! It's so practical and inspires the rest of us of what we can do with fridge goods Can't say enough... Love it👏🏽💋👍
That was awesome. Cooking something new from leftovers and pantry items is always a fun challenge, but I certainly wouldn’t have gotten where you did. Inspirational
Did you see the episode of Sorted a couple weeks ago where Jamie was going on about something when he grabbed James' bicep by accident, stopped cold in the middle of his sentence, and just said, "Wow"...?
@Harsha Devaraj I found it! It's the 'Ultimate Steak Battle'. Jamie actually says 'blimey' and not 'wow'. Time stamp is 4:20. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1ZG0Hk9zB2U.html
3 chefs, 1 kitchen, oh my. Congratulations to you and your other half chef! Every fridge should have a cheese drawer. I'm no fan of mushrooms, but James, that sounds amazing. Rice with just coconut milk is awesome. There were Cut Throat Kitchen moments in here, maybe that was just me. Well done lads.
How fun! Your kitchen would be a dream to work in! You have so many great things to work with! No sour milk though!!! I'm glad the bullet even gives guys a hard time with opening! The dishes look super delicious and very pretty!😊🌷🌼
I was surprised the used alcohol. Yes, some cooks away but I researched a while ago how much stays (as I am pregnant myself) and it's actually quite significant (in my opinion). I would not eat the sauce while pregnant and feel s000o aweful for being rude and not having the very delicious sounding meal.... :(
@@PHYSIKISTTOLL the extent of alcohol loss depended on a couple factors: First - how severe the heat was when applied in the cooking process; Second - the pot’s surface area. The bigger the pan, the more surface area, the more alcohol that evaporates during cooking. James Peterson, a cookbook writer who studied chemistry at the University of California at Berkeley, stated in his encyclopedic cookbook called Sauces: You need to cook a sauce for at least 20 to 30 seconds after adding wine to it to allow the alcohol to evaporate. Since alcohol evaporates at 172°F (78°C), any sauce or stew that is simmering or boiling is certainly hot enough to evaporate the alcohol.
That was a bit of brilliant, especially with the fresh figs! I really miss the fig tree I had in my yard at a place I rented years ago. I also had fabulous nectarine and peach trees that I brought back from dead, and several rose bushes that I similarly nursed back to robust health. The gardener thought his job was mow grass and spray RoundUp everywhere else - we had a "discussion" about never coming near the place with glyphosate ever again... I also reconditioned some 50 sq ft of fallow land into a beautiful vegetable and herb garden. I French-dug the dirt and mixed in fresh manure that I got from the dairy where I got my unpasteurized raw milk, then kept a fantastic vegetarian compost pit that got turned in every late winter. Those were some good years of cooking my own crops. I miss the plants but not the place...
Great video y'all! Sorted guys should periodically take a fan's list of favorite ingredients and concoct recipes from them. Also, do visits to fan kitchens and follow this format...advance crew allowed to prep but the guys can't see in advance.
Can I come to your fridge for leftovers whenever I feel hungry? Please? :P So many things to comment in this video, I just can't help myself, so here we go: >James is more than welcome to come and get huge squashes from my parents' garden. And I do mean huge! >Ben has a weird love for mushrooms I think > Do you have everything in your kitchen? I think I only have a tenth of all of that in my pantry. >That was the most uncertain "yeah" I've ever heard from Ben before :P >Did Ben really taste old cream that had clumps in it? IT HAD CLUMPS IN IT, OFC IT'S OFF! >At first I thought Ben put the rice in the freezer and thought it was a bit rude of him :P then I realised it was the dessert, which was the rice, so I wasn't completely off! :P >Your editor did an amazing job :D >James' desperate "What? Where are you going?" was the most adorable thing in this video I think >When James of all people can't open something, then it's really stuck. I mean Ben goes to HIM for help :P >That was truly amazing of them, it looks great! And only in 20 mins too!
Omg ! I love this video !! I hope that there will be more collabs between you all !!! 🥰❤️ btw . As a trained chef there is something very satifying about the sound from a knive cutting things on a choppingboard 🥰 it sounds like music to my ears ( or maybe i am just wierd that i like that sound ) . Xxx from the Netherlands ( Anne) Miekje
@@Virginny you have to cook it for about 3 hours to fully remove it (depending on quantity) when people say theyre cooking it out theyre just removing the acidic flavour
