I would love to see one of these videos where the Normals plan their dishes and assemble the bag and then Ebbers has to make the three dishes with no planning; I feel like that would be closer to us other normals buying whatever we think we'll need and then trying to figure out how to best use the stuff we would usually buy.
@@h7opolo Yeah calling these guys normals at this point is kind of silly. Their entire lives and livelihoods have revolved around food and cooking for a decade at this point. There is nothing normal about that.
@@Rowgue51 At the same time they are not that far ahead of anyone that spent 10-20 years home cooking from a variety of cook books and other inspirations.
@@TokyoNoGackersAre shippers usually lonely? Or cringe? What do you mean by shippers? Someone who works aboard a ship? Or someone who handles the despatch of parcels?
I would love to see the guys do a "yellow sticker" or clearance food challenge. It would be great to see your take on using commonly discounted food. I feel like it would help with your ethos about lowering food waste and helping people save money. Also to not just clear a clearance section which other people may use/rely on, you could always see what is discounted and then buy the full priced units on the shelf.
Oooh that's a good idea! It will be lots of "fresh" stuff not so fresh anymore: veggies, bread, dairy, meats, pre-mades... BTW some of he properties of ingredients are different fresh vs clearance so if they buy them fresh, they need to wait around a couple days. Think of a fresh bread with crispy crust and fluffy inside vs chewy/hard crust and dry inside... french toast from a fresh bread becomes soggy easily while stale bread becomes delicious😋
its a non issue, this is mid week meals at home, not something youre serving in a restaurant. if someone in your family complains about something so petty, you show them the door.
When I saw the flatbread with the leftover potato, I was wondering if they’d think about making a Shawarma or something similar! 😂 But who doesn’t love making a flatbread pizza! Spaff witnessing the salad going on top of the flatbread was hysterical; oh man I love these midweek cooking challenges! 😂❤
I’m sad enough that on the system at work where we record machine breakdowns I put “Sorted!” When it’s fixed 😂 2 years and nobodies got the reference yet
Absolutely love this and some amazing ideas for my mid week meals. One food waste hack I would add is when making your stuffed mushrooms, finely dice the mushroom stalks into your filling mix and it adds bulk to your filling mix while removing the potential waste, all while adding even more mushroom flavour. Win win win
Chicken or and Salmon or and roast veggies or and whole roasted cauliflower- need more help though. Haven’t made chips yet I’m a little afraid they might be so good I couldn’t resist eating loads🤣🤣
I absolutely LOVE this series for inspiration! Wasn’t interested in this pack because I don’t have an air fryer so thanks for advice on how to cook these using the oven - will definitely cook this recipe pack next week ❤
I made a similar stuffed mushroom dish yesterday - I didn't want to throw the stalks away, so I finely chopped them and added them to the chicken stuffing. This way the mushrooms were fully used. Ben's suggestion regarding other dishes is great, but I personally never think that far ahead 😅
Really good job guys! To cut the food waste down almost completely, peel the potatoes and make ‘potato skin chips’. Once peeled put them in water for around 30 minutes and then dry completely. Place on a baking tray and season and add some oil. Put in an oven for around 12-15 minutes. Then you have crispy, light puffed chips! 😊
Absolutely love the grocery shop challenge videos...have watched them many times. Love seeing what the normals would do...and then seeing the recipes on sorted sidekick done in video form 👍🏻
another great use for mushroom stalks: boil them in a cup or so of water until the water is black, then remove the stalks, chop them up super fine (basically mince them) and add them back in. Makes a delicious rich mushroom stock that can be added to sauces, I like to add it to a roux to make a sort of mushroom veloute, a friend of mine adds milk or cream to make a really quick and easy creamy mushroom soup, but it also adds richness and earthiness to saucy dishes like a bolognese.
Chef's challenge idea for the normals.. Station Swap challenge. each side is a station, mise-en-place, Stove/Hob, electric appliances. (plating, possibly fourth?) Put the pantry shelf back in place to limit space and "station-keeping". they have to 1. Agree on the menu beforehand, 2. NO PASSING DIRECTLY AROSS OR THROUGH THE SHELF. Have to pass anything from one to the other in a chain, fire bucket style so when station A finishes cutting carrots, the station B has to stop for a second to pass the carrots to station C for them. 3. swap stations clock-wise whenever a "chime" of some sort sounds. (like pass-it-on but per station, "ring around the rosy" style) and 4. If you include a plating station, the plater must NAME each dish and call it out like serving at a restaurant, followed by the word "SORTED!" (in honor of bringing back the old callout in recent episodes and instead of the usual "ring the bell" as used in burger challenge, etc.)
We got a recipe from tv and my mum got to make quite often a "honey" and mustard pork, just instead of honey there was mead. It's acctualy one of the alcohols we traditionally produce in Poland. While on holidays in the mountains we had a mulled mead, quite different from mulled wine but also tasty.
I love these videos, I get so much inspiration from them. I made the Greek-inspired chicken orzo dish from the app yesterday, and the pork dish here looks immense and is definitely going into my rotation too! Cracking job lads, I was so impressed by this one.
I'm always so impressed by their skills & knowledge in these challenge videos. It's a shame I have such picky taste buds so I wouldn't acc eat most of their meals lol.
I loved what the normals did. For a mid week meal, the video doesn't have to be chaotic haha. It was easy to follow, one carb one protein and some fibre for each main. Perfect!!
Looks awesome! Thanks! I love the idea of the home-made chicken nugs-bites in the air fryer. I'm a big fan of bone-in, skin-on, chicken thighs. I cook them from the freezer skin down for fifteen minutes and then skin up for seventeen minutes, with about 5 minutes of carry-on cooking after the beep. I think cutting them up would be equally delicious and would obviously cook much more quickly in a pinch. (When the chicken is done, I put green veg in the bottom of the air fryer after dumping out some of the chicken grease and they turn out amazing with all those bits and bobs left over from roasting the chicken--they cook very quickly, too, as the air fryer is pre-heated.)
Don't forget to include those alternative directions. Not just for people like me who don't have an air fryer, but also for ingredients you might have already waiting in your fridge, like an egg or yoghurt or mayo for attaching breadcrumbs. Or that if you don't have breadcrumbs, you can just drop chicken straight into flour for frying.
Has the Sorted team posted videos on typical English daily meals? Monday thru Sunday. Breakfast, Lunch, Dinner other meals and snacks encouraged. Keep up the good work.
Never ever thought about dicing chicken thighs and stuffed mushrooms with them. I guess it's always been cheese/seafood stuffed mushrooms and you add mushrooms to stuffed chicken? I'd be proud to claim any of the recipes you guys made. Same ingredients as the rest of us with that little "flwhip!" like Ben said. I love videos like this, makes me look at my fridge differently.
Me, an American, thinking “Oooohh that honey and mustard combo sounds amazing!” before soon realizing we regularly have honey mustard as a dipping sauce here. 😂
Tip for Jamie: if you cut all the mushrooms in half it'll present as 3 pieces of mushrooms (or however small you cut them), instead of 1 whole mushroom and a half piece
Convection Oven = Air Fryer but with more cooking area per cubic inch of the appliance, also less wasted counterspace. I mean, until your old oven dies, go ahead and use the air fryer, but when it goes replace it with a convection oven & get rid of that bulky plastic thing on the counter.
I would love to see a video like this (with a chef element) of low food-waste weeks for restrictive diets. Like - I have to eat low-fibre so ones with loads of veggies won't work for me. That would be awesome to see!
Wait, when you think of stuffed peppers you don't think of adding hamburger meat (aka mine beef, I think is what that side of the pond would call it) or other mined meat? In the midwest US, we usually always stuff mushrooms or peppers with a minced meat. Though mushrooms are usually done with some sort of seafood or imitation seafood.
Really good. Was wondering about using the potato skins from the mash to make some sort of crispy potato skin that you could serve with the chicken dish. But that would only work if you did pork dish first and then the chicken dish. Or maybe use crisped potato skins as a crouton-like addition to the salad.
Hey, Jaimie! You could reduce a bit more food waste by taking those potato skins and seasoning the hell out of them, then roasting them to crisp them up. If you kept the shape in tact you could even serve the mash inside with a bit of cheese on top to make a twice baked potato.
In australia the words pork sword is used a bit differently at times usually to describe certain phalic objects. my wife was questioning my video choices when she heard Jamie covering his pork sword in honey and mustard
It looks like all the weight Mike has lost, Ben has found for him! And as a gentleman (Spreading) into my late 30s I can comfortably appreciate Ebbers comfort! can only assume the underground station is closer to his new flat! Love growing with you guys in all the best ways! :D
Idea for an battle, gluten free. My nan got Celiac diseas and i love to Cook for her, would love some Inspiration and Tips and Tricks ( Like fried chicken with Cornflake coating)
Some of my family has celiac. We have been doing a lot with rice noodles and Asian maifun and saifun noodles(which are rice and I think mungbean vermicelli) We use those round rice papers for egg rolls and wheat free soy for them too. Many SEA cultures are easy to modify for gluten free. Many are gluten free naturally. Deep fried with mix of tapioca/ potato/ cornstarch works nicely too But its a very light thin coating compared to flour based deep fry. Hope this helps a bit.
They could have left a bit of the potato in the skin and tossed them in the air fryer to crisp up for a potato skin appetizer. Although they do taste better with a bit of bacon and melted cheese on top and the chives are a great finish to potato skins as well.
Remember everyone: any air fryer recipe can be done in a traditional oven with very little adjustment. It'll take a little more time because the food is farther from the heating element and won't have as much forced air (non-convection will have more time added than convection). Air fryers are just small electric convection ovens, with the pros and cons that come with the increased proximity to the heating element and the greater influence of the fan due to proximity and size.
Whenever I make stuffed mushrooms I just chop the stalks nice and small and put them through whatever filling I make. Would have left Ben without anything leftover.
I have to say, having the mushroom stem as food waste is a pretty silly mistake. Whenever I stuff shrooms the stems always get chopped up, sautéed and added to the filling.
Would you guys check out a DREO (multifunction cooker) please? It seems like it has a lot more options for cooking than an air fryer, but I don't know if I'm imagining that, or just don't know how to replicate the other modalities with an air fryer. Thanks!
