USE A NEW INGREDIENT EVERY 5 MINUTES | 5 Minute Mystery Mayhem Cooking Challenge 

You're exactly right. Which makes me think the canned food challenge might be fun if they only pick one can at a time instead of all three at the start...

I can see a version of this with the canned food, where one can is available every five minutes and they don't know what category it is.

You could also easily combine this with existing challenges. Like the canned food one just introduce new cans like here.

Same vibes of a chef vs chef plus a pass it on 🤔

Yep, you peeps like making us sweat 😆😅

Try ready steady cook re-runs…it’s not a million miles away from this

How are they always chaotic together?

@@GIBBO4182 okay ill check it out, thanks

@@cwg73160 Not in a bad way, but in most of the videos with just the two of them, their banter and things always going wrong for each of them makes a chaotic, funny environment

Ben and Kush are very different in their styles and it makes for such an interesting dynamic

Glad you enjoyed it!

@@SortedFood KOOSH KOOSH

This reminded me a bit of the Sidekick ad videos. Where they throw a bunch of ingredients at the normals and make them look stupid, and then the chefs come in and throw together three pre-prepared recipes.

I mean the venison and the salsify go well together. The rest, not so much. I can highly recommend salsify (or Schwarzwurzel, literally "black root" in German). The taste is very nutty, amazing when only steamed and then you add in a bit of butter. But the process of preparation is a pain in the ass. First clean off the dirt and then peel it. The white sap is very sticky. That's why I usually peel them under a stream of water.

Lol

My trick is to put the whole unpeeled roots in the oven and bake it. No sticky Fingers and you end up with a very lovely sweet earthy purree which is a great base for many things.

Honesty 👍

I came on here to answer the question with “quit” so not far wrong

Or, have the normals do that! It would be a counter to when they give the normals mystery ingredients, and then have the chefs show a designed meal with them. Also, since the normals picked these ingredients, we would get to see them suffer for their hubris.

But it is! 😆

It's absolutely normal! A ruder version is calling someone an "absolute helmet" 🤣.

This is one of the tamest British kitchens with 2+ pro chefs in it xD

Bell end, not melon. In other words, penis head. But how can you forget it's British when all the main players have accents?

It's the special British superpower, they can turn any noun into an insult just by preceeding it with "You utter.." or "You absolute..."

also if he is really stressing he turns red.

I would have found it cool if they used the second protein as an alternative to the venicon. Some nice vegan dish option.

I live in China and to be fair, I’ve never seen tofu being served in a duping without meat lmao It’s not considered a protein here but rather a vegetable

and he speaks in a higher and HIGHER voice!

Loved this concept! I hope to see this more in the future.❤

Love that. We’ll ask the chefs.

During the pandemic, Ben did a series called "Like a Chef" It was a more casual and instructive series where you learn a LOT. Your idea would be an excellent follow up to that series.

This. Ben asks about an ingredient, Kush not only confirms it hasn't been entirely used but also tells him where it is. Ben helps give Kush back his herbs that were half-forgotten in the microwave. They're still a team, and it shows.

love this idea. kind of like their spaghetti Bolognese pass it on where they had to figure out the dish

@@sams-pg7hj I was trying to come up with an example, but I couldn't think of anything useful. Bolognese might be a fun example. Give them soil olive oil, wait two minutes. Then give them ground beef, wait five minutes. Give them pancetta, wait five minutes. Give them onion, wait one minute. Give them celery, wait one minute. Give them carrots, wait five minutes. Give them wine, wait until Ebbers have imbibed half the bottle ;) Etc.

May I suggest a "revenge of the Paella" for this version of 5 minute mayhem as a callback?

@@sams-pg7hj They could make it more challenging by combining with an old cookbook which uses a much more traditional recipe they may not be familiar with. Of course they would have to be banned from the storecupboard so they can't go off track. So bolognese would go along the lines of: MACCHERONI ALLA BOLOGNESE (MACARONI BOLOGNESE STYLE) Taken from Pellegrino Artusi's "La scienza in cucina e I'arte di mangiar bene" published in 1891 For this dish, the Bolognese use medium-size "denti di cavallo" ("horse teeth") whose shape, I would agree, is best suited to make this recipe. Make sure, however, to roll out the dough quite thick when you make this pasta, so that it will not get damaged while boiling. The Tuscans seem not to take sufficient precautions in this regard. Due to their preference for light food, they have developed varieties of pasta they call genteel, with large holes and thin walls, which hardly remain firm during cooking and collapse when boiled-something that is as unpleasant to see as it is to eat. As everybody knows, the best pastas to use are those made of durum wheat. These can be easily identified because of their natural waxy color. Avoid yellow pastas, which are made with ordinary wheat and then colored to mask the lower quality. In the past, mostly harmless substances like saffron and crocus were used, while today an artificial dye is employed. The following amounts should be more or less enough to make a sauce for 500 grams (about 1 pound) of pasta and maybe a little more. 150 grams (about 5-1/4 ounces) of lean veal (fillet is best) 50 grams (about 1-2/3 ounces) of bacon 40 grams (about 1-1/3 ounces) of butter 1/4 of an ordinary onion 1/2 of a carrot 2 palm-length stalks of white celery, or a little of the tender part of green celery a small pinch of flour a small pot of broth very little salt or none at all, because of the bacon and the broth are both very flavorful pepper and, for those who like it, a dash of nutmeg. Cut the meat into little cubes and mince the bacon and the herbs finely with a mezzaluna. Put all the main ingredients on the fire with the butter. When the meat has browned, add the pinch of flour and then cook in broth until done. Drain the macaroni well; flavor them with this sauce and Parmesan cheese. The sauce can be made even tastier adding small pieces of dried mushroom, a few truffle slices, or a chicken liver cooked with the meat and cut into tiny chunks. When everything has been combined together, and the sauce is completely done, you can add as a final touch half a glass of cream this will make an even more delicate dish. Remember, in any case, that the macaroni should not be served too dry, but rather well coated in sauce. As we are speaking of pasta, a few remarks come to mind. Pasta must not be overcooked; but let us meditate a little on this. If the pasta is al dente, it will be more pleasant to the taste and more easily digested. This may seem paradoxical, but so it is, for when pasta is overcooked, and not sufficiently chewed, it goes down in a lump, weighs heavily on the stomach and becomes an indigestible mass. Whereas, when it can only be chewed, the mastication produces saliva, which contains an enzyme called ptyalin, and this enzyme helps to break down the starch, turning it into sugar and dextrin. Saliva has a very important physiological function not only because it helps to soften and break down food, but also because it facilitates swallowing. Furthermore, its alkaline nature promotes the secretion of gastric juices in the stomach while the food is being swallowed. For this reason nursemaids are right to engage in that disgusting practice of pre-chewing mouthfuls of food for little babies. It is said that the Neapolitans, great consumers of pasta, always drink a glass of water with it to aid digestion. I do not know if in this case the water acts as a solvent, or if it is helpful because it iseasier on the stomach than the glass of wine or similar substance which it replaces. When it is larger and longer than the one used in this recipe, horse teeth pasta is called "cannelloni" in Tuscany and "buconotti"or "strozzapreti" elsewhere in Italy.

I'd love to see them try and follow a recipe in a language neither of them can read. Just being able to pick out a few words that look similar to words they know

Out of the air or… somewhere else. 😂

And sometimes off bens plate with stealing his chopped herbs lol.

And puts it in a blender.

Also Ben going on about soil it's a source of contamination in the kitchen and to keep it away from cooked food. A few moments earlier Kush talking about eating wild animals raw.

Great idea!!🤣

​@@SortedFoodAlways happy to help😊😊❤❤

@@SortedFoodbe sure to include Barry’s favorite surstroming

@@life.with.sabine He said preserved ingredients. Not dead and decaying. 🤣

He does that quite a bit. I think initially Ben would stop him, but now he's just given up. I remember there was one time when Kush asked if Ben was around, and once he knew Ben was out, he just started chopping straight on the workstation.Barry was in it and let out the most dramatic gasp when he saw that. I think it was the make KFC gourmet video.

Working on it!

@@SortedFood maybe you could film the vote out video live for a select audience who pay a fee that goes to charity, who can vote out and then it’s shown to everyone once edited? Like Pateron but a one off fee?

@@alexdavis5766 @SortedFood I mean the easiest thing would be to write everyone's name on the wheel and spin it every 5 minutes

​@@toni_go96The wheel is a great idea! Also, bring someone back in or swap the last person around.

🙈 are you sure?! 😂

It would be a disaster. So absolutely yes!

They'll just stand there and cry

Barry: Panic Mike: Panic Jamie: Snack

but give thhem maybe 8 minutes......lol!

He knows us normals too well!!

Agreed. We’ll look into that!

Glad someone else noticed! I thought I was making that up.

I've noticed that on a few videos. Might be some sort of image stabilization causing the jiggle.

I thought I was losing my mind. I had to replay it a bunch of times.

Thank you very much. It was so much fun 😊

Advise not doing that unless you like cleaning and have good chemicals. The carbon basically bonds to the glass.

​@@blairhoughton7918all I think about is the clean up of it and can only hope that Kush is the one who has to deal with that and not someone else.

Yeah. Sorry about that!

Nearly a decade of no running water!!!! 🤣

They've always said since it's a rental they haven;t got permission to get running water in the studio...

@@SortedFood You know with a caravan water pump, a water jerry can & a grey water container under the sink you could have running water in the kitchen. No need to run pipes since its a rental property.🚰

Our pleasure! Happy birthday dad!!

​@@SortedFoodThanks 🎉🎉🎉

the curveball pass it on was pretty similar, the one where they ended up serving mackerel in martini glasses

Born from the live show and we LOVE it 😊

@@SortedFood Haha, that's great. I've been suggesting a similar format for a while now so I'm glad you all enjoy it! Gotta love putting the chefs under a little bit of pressure to throw them a curveball every once in a while. :)

Sounds great!

That is awesome!🤩