Today we're opening our eyes to a lineup of incredible global breakfast dishes! FINAL CHANCE for tickets to SORTED LIVE: WASHED UP: rb.gy/gg84aa Find out more: www.sortedfood.com/live
I can understand Mike's frustration, but that was the best round you guys ever played. 3 spot on answers in a single game, that's impressive and indicative of your culinary progression
As someone married to a Filipino, hearing the words "tosilog" and "sinangag," the use of pork, and the reference to SPAM, I had this dawning realization that I might actually know the correct answer to one of these things. I may never have that feeling again for one of these videos.
Having many Filipino friends, and being from the bay area, I've had tocilog for breakfast so many times. I knew it on sight. A little miffed that there was no garlic rice.
I'm not too familiar with Filipino cuisine but the moment he said Spam with everything that came before it clicked - has to have a ton of US military presence.
It's fun to know the answer while they are guessing, reacting with a "good job Jamie!" to myself xD I guessed 3 out of the 4 and was so pleased with myself haha
Giving the name of the dish on number one, before Jamie and Mike have to write down the country, is a mistake, as this limits it down to 2 countries where the same language is spoken.
Number 2: giving the name of the recipe, is 100% giving away the country where its from. Stop giving the names Ben please, this takes away part of the fun.
@@toni_go96 I guess you are right. As I have been to those countries, for me it was totally clear. Still, I would prefer that the name of the dish is not said before the boys had to write down the answer.
You guys need to put a map up on screen for these ones!! For those of us who aren’t good with our geography, having it shown on a map would make such a difference compared to I just hearing how many miles off the answers were. Even just a graphic up on screen for a few seconds after the answers are locked in would make a huge difference.
Even those of us who know our geography well would appreciate a map. I knew where all of the countries were etc but showing the distance in a graphic would be a nice touch and help those who don't know where they are too.
Breakfast means any meal taken between 5:00 a.m. and 11:00 a.m. Lunch means any meal taken between 11:00 a.m. and 4:00 p.m. Dinner means any meal taken between 4:00 p.m. and midnight. Additional Meal means any meal taken between midnight and 5:00 a.m.
@@mabeljoe4305 Breakfast is literally the first meal you eat after fasting. It doesn't matter the time. I've had 'breakfast' at 7pm before. Eating disorders are fun.
As a Maharashtrian, seeing Mike and Jamie eat Misal Pav like a sandwich was hilarious. 😂😂 Soaking the Bombay mix in the misal would make it even tastier and use the pav as roti. Love to see dishes that are not that known to the world celebrated. Well done boys|!!
@@SortedFoodI was not expecting to see Misal Pav here! Feeling so proud 🥲 also Ben's pronunciations of Matki and Maharashtra was spot on!! Also a fun fact for you- the word Pav originates from the Portuguese Pao meaning bread. You don't need to say the hard V in Pav, you can just say paao
9:34 honestly, I thought the Phillipines because the language is called Tagalog, and the dish name was similar. But then I thought "that's stupid, that can't be right"
For me, number 1 and 2 were clear. For number 3, I was also quite certain, but thought "they wont do 3 breakfasts in a row from the same continent", so then I went off in the totally wrong direction (really really really far away from the correct answer). Number 4 was again quite easy, especially after the clue that Ben gave.
i just bought bubur ayam for my breakfast and open this channel to watch some videos while i eat. the first dish shown being bubur ayam made me feel like experiencing a glitch in the matrix 😂
As someone who isn't particularly hot on Geography, I would love the editors (even more) if someone could come up with a way of putting tiny faces on a small map in the corner of the video somewhere to help illustrate where the guesses are! ❤
Ever heard of Google Earth or Google Maps? The last one works in your browser and is very easy to use and it costs nothing. Highly recommended to get to learn more about the planet you are living on.
@@Maya-db4wfits easier to learn when it’s fun and linked to something you enjoy (the Sorted vids) - plus visual aids are very helpful to lots of folks 😊
Guys, here's a tip: if a spicy dish is topped with crackers/chips, it probably originates from Indonesia. As Ebbers said, the variety of _bubur ayam_ in Indonesia is just endless and we love to argue about who has the best version and even how to enjoy it (either you mix everything or leave it as is) 😅 While our neighboring countries have their own version of congee, these are usually quite light. Not the case with our _bubur ayam_ which is always hearty and redolent with spices, not something even our neighbors can handle in the morning 😄 I remember when _bubur ayam_ was hailed as one of the best Southeast Asian dishes, Malaysians and Singaporeans were arguing that the porridge is not even filling and barely has a taste, which of course is wrong. They have this sentiment because they’re used to the smooth and silky Chinese version of congee which is worlds apart from _bubur ayam_ in Indonesia that’s heavy and very filling. Love the rest of the list as well. I am familiar with _tocilog_ and _sinangag_ of course, and while I have never tried _misal pav_ I love _pav bhaji_ so I can imagine how good it must be. Hope to be able to try _bougatsa_ someday!
If Ebbers didn't mention Sambal and the Dish name, I thought it was fancy Chicken Arroz Caldo. MaPhilIndo shared braincell ig. The way Pinoys do it is fried tofu chunks, toasted garlic and chunks of chicharon.
@@ZephyCluster Oh yeah, the consistency of _bubur ayam_ is somewhere between Chinese congee and _arroz caldo_ as it is not as smooth as the former, but also stickier than the latter. Since it comes from Indonesia, so _bubur ayam_ must of course be spicier than both 😄 Chicharron as a topping is great idea!
That's the first dish I've been able to guess, only because Ebbers said the name, and I know how to sing Old Macdonald Had A Farm in Indonesian. "Ayam? I know this one!"
i use to eat similar bubur ayam in sabah malaysia, but then i saw the crackers, yeahhhh, that one aint from malaysia, thats indonesia, only indonesia eat their food with crackers while malaysian its an option.
*giggles at Ebbers* Tocino - toh-see-no (Filipino "bacon"), Itlog - It-log - just means eggs, not necessarily a sunny side up type of egg, Sinangag (si-na-ngag) best fried rice ever :D That is the best Filipino breakfast ever. Try the bangus (milkfish) version, I'm sure there are Filipino markets in London that have the frozen version (get the pre-prepped frozen boneless kind). SO happy you had a Filipino breakfast on!
Love from Indonesia ❤️🇮🇩 Fantastic video as always I want to see the normals' reaction to Rawon, which is like a black beef soup, but what makes it black is a nut that would usually be poisonous if not prepared properly 😂 I want to see their reactions to it
As a Greek the word Fyllo should have given the origin right away since it is a Greek word. Although the art of making a bougatsa is fascinating since the fyllo is opened extremely thin before it gets stuffed. Also the most common stuffings off bougatsa are: 1. Castard or as we call it (Crema) 2. Cheese (feta or myzithra) 3. Minced meet (usually pork) It came to Greece from Asia Minor refugees after the Asia Minor catastrophe and became particularly known and loved in Thessaloniki and Serres.
I miss one particular bakery in Greece it is silly to think I want to go back on vacation just for that 😅 but very fond memories. I like the fact that the food there is so filling, not some airy bread! My husband and I would get a bag full of different kinds - that bakery is a “Greek exploration”to us as much as the islands. ❤
As a greek from Serres when i saw the thumbnail I was sure it would be bougatsa and i didn't know if i liked it. Because if i saw that i wouldn't call it bougatsa here in Serres or the Northern parts of Greece but i guess close enough since even in Greece some people argue about the correct way to make it. and it's definitely eaten for breakfast alongside coffee or chocolate milk.
I'M SO EXCITED TO SEE TOCILOG ON HERE. i literally had a variation of it this morning! i had longsilog, which is longanisa (filipino sweet sausage), garlic fried rice (sinangag: see-nang-ahg, so close Ebbers!!) , fried egg, and i had some homemade atchara (filipino pickled veg) on the side instead of cucumber. i get so excited when my country is mentioned haha thanks boys!! 💕
I've never been anywhere in Asia, but I did a little cheer when I recognized the tocino breakfast at first sight. 😂 We have a Filipino breakfast place in my neighborhood, and their tocino + longanisa + garlic rice breakfast combo is my absolute go to.
Its amazing to see how well the boys are doing now! They may not realise it, but they know more and more about where the flavours are from and make way better guesses than previous episodes! Great job all!
On the second one, as a Costarican, I can say, is not Costa Rica, but I get why Mike guess it, we do occasionally eat pork with rice (specially with leftovers after christmas), even Gallo Pinto is occasionally paired with chicharron. One of the dishes we prepare for events (like birthdays or wedding) is arroz con cerdo (similar to arroz con pollo) And we do eat a lot of pork here, in fact, March 15 is Pork Meat National Day, the government promotes the consuming of pork meat over beef.
Mike's confusion serves as a good reminder that the Philippines was a Spanish colony. As for the love of pork, I have literally seen jamon vending machines in Spain.
Since y'all are by far THE MOST inclusive and respectful channel i've seen (and followed feverously since the day i saw you) i feel this is one community where I can freely point out the correct pronunciation without being taken wrongly - 'Sev' is spelt as such, but it is pronounced like 'Save'. And thank you for featuring one of my favourite dishes ever!!!
@SortedFood I think I might have to say the Tocilog, as the relatively plain eggs/rice/Cucumber opposed by very flavorful pork seems like a hearty but easy eating breakfast! However, the Bubur Ayam seems absolutely delicious and would be great as well. So glad to be able to take inspiration from these different formats. I'd never have found these myself!
I think a lot of us see breakfast as something that should be scoffed down quickly, or missed all together, or eaten in the car or on the way to the bus or in my case eaten as I make my lunch for the day - these videos make me realise I need to appreciate the meal more, and try a bit harder and branch out when I have the time and resources 👍🏼
The bougatsa made me think of galakto boureko, which looks like the dessert version of this one. My local Greek restaurant makes an awesome version of that. Usually served with some ice. Looks awesome! When doing a quick search it seems the big difference is the syrup and the thickness of the custard.
Just wanted to say that the clips from previous lives at the beginning of this and the last video were what finally convinced me to buy tickets to the washed up live. I haven't seen any previous live shows but the old clips looked so fun I just knew I'd enjoy the upcoming one!
Have you done "Kaiserschmarrn" yet? It's a traditional dish in Austria which can and is served for breakfast but also as dessert. They're shredded pancakes with powdered sugar with/without different kinds of marmelade.
Holy fuck i nailed all four of those. 1. Sambal instantly brought me to Indonesia 2. I was originally around the Caribbean, but then the name sounded like tagalog, and then the spam reference confirmed my new hunch of the Philippines. 3. Buttered roll plus curry filling, immediately i was thinking vada pav and thus India. 4. The one I was least confident in, but the Byzantine reference combined with using filo pastry put my guess in Greece.
Sad I won't get to watch Washed Up live with you guys, but looking forward to seeing the chaos on demand afterwards. Best wishes to everyone and SORTED, and thank you all for everything you folks do everyday!
I really hoped that the last one came from Italy, just to see the look on Mike's face at a 10 nil thrashing. However, 3 out of 4 spot on in one game, never been seen before. Well done guys!
It has been a while since one of these global breakfast videos. 😍 I was re-watching the breakfast PIO this morning and how despite learning all about different breakfasts for the AM Menu book Jamie still decided to go for a full English. Maybe now with so many of these videos, they can have a redo of it for PIO?
The USA, Indian/Navajo taco. It was created by indigenous peoples after colonization as a survival food, but now it’s a point of pride. We use it for our festivals and powwows, for our ceremonies as well. More of a street food, but we often have the bread at breakfast.
My parents (I live next door) run a B&B and we currently have 3 guests who know each other from 3 different counties and we were talking about breakfasts (obviously a big part of bed and breakfasts are the breakfasts) and how countries around the world vary so much. How some have proper savoury affairs that from a British standpoint would be considered a lunch or dinner dish and but to those countries how weird sweeter breakfasts like you can find here are totally bizarre to them. Lunch and dinner around the world is always a savoury dish but breakfast varies so much. Then this video drops and I see the title. Wish I’d asked more on what they would typically have.
I love travelling and I love savoury food (and dont like sweet food much, especially not for breakfast). So I always love to enjoy savoury breakfasts when travelling (especially things like noodle soups, rice soups etc.). Discussing breakfasts with your parents guests at their B&B seems like a great idea.
In (southern) Germany and Austria, sweet lunches and dinners are a thing.Think sweet rice pudding, pancakes with jam, dumplings with fruit filling, etc. Cultures are fascinating 😊
@@etuannoI love cereal, but often have it for dessert. I couldn’t eat it first thing in the morning. In fact I rarely have breakfast, but if I do, it’s always savoury.
Well done gentlemen, I think this is the first time I’ve seen anyone getting multiple correct answers in a video! Shows how your food knowledge has improved and it’s great to watch :)
The last dish look similar to a cake we have in Poland "Karpatka". Two sheets of choux pastry with thick creme pat that sets solid due to extra butter mixed into it. Name comes from Karpaty, which is polish name for Carpathian mountains, topped with powdered sugar the dish is meant to look like snow covered mountains.
I've been to Indonesia, Philippines and Malaysia. Also, Vietnam, Cambodia, Singapore and Guam. I love the food. I ate a large variety. I even ate the street food. Loved it all.
Tocilog for the win!!! There’s also Tapsilog with tapa (similar to beef jerky) and Longsilog with longanisa (Pinoy sausage). While pickled cucumbers are my favorite, the pickled achara of carrots and papaya gives that acidity that cuts the sweetness from the tocino and the richness of that delicious runny yolk.
ebbers pronouncing sinigang as "sinigag" actually made me gag from laughter XD and honestly sometimes when people go hard on the tamarind sourness i do kinda pucker and gag, so i'll take it
That is 'sinigang' (sour soup) 😁 he was talking about 'sinangag' which is the garlic rice. 'sangag' means to shallow fry or sauté 😁 but I can see how the names could get mixed up 😁
The second one is the first time I’ve actually gotten one right. The name sounded like the language Tagalog, so I was trying to remember who spoke that.
They look like Mung beans. Are they the same thing? The last one looks amazing!! Congrats to Jamie on doing so well this time around. I think this is the only time 3 countries were guessed correctly!
I love these, thanks! Worth considering adding an option after each guess to keep or swap guesses with the other person? Could cause some extra hilarity!
Never heard of Bougatsa! I'm Cypriot and from London but i actually thought it was a very similar dish called galaktoboureko which is also a custard in filo pastry but usually has syrup and rose water poured over it. Interesting to learn someone new of my own heritage
You need to have the guys try "cretons", which is a sort of pork pâté that was made with tough cuts of pork and seasoned with "Christamsy" spices and almost confit in lard. It is a bit like a very rustic pork rillette. It was eaten at breakfast in rural French Canada because it was fatty and filled with proteins and it gave farmers lots of energy to perform their morning chores. You spread it on rustic crusty bread, or simply on toast. The fat would also help it keep longer because refrigeration wasn't commonly available for a long while in rural area. Nowadays, it's still eaten at breafast but mostly at brunch. There are also a lot of modern variations on the dish, like garlic cretons, veal cretons or even veggie cretons.
I dont like the point system. It should be lowest total miles. That would allow people who couldnt win at the end - like Mike - to make a miraculous comeback to win.
Watching Jamie in total shock of his second spot-on guess was delightful. And it was so exciting to get a 3rd spot-on in one episode for Mike to catch up a bit.
Watching this with my husband while we ate a quick lunch... I didn't get any spot-on, but I was right about the regions! Thanks for the culture/history/culinary education, boys!
For the next Global breakfast, give the boys Johnnycakes, cornmeal pancakes found along most of the east coast of the US. Most places outside the US have swapped to wheat flour, but the US, especially northeast still use cornmeal.
Please do Butteries/ Rowies from NE Scotland. Its got a great history of feeding the fisherman and farmers in the region now famous for it food. The UK has great regonal food to celebrate that isn't known nation wide
Ah, tocilog. There was one old bloke near my university that served tocilog/longsilog, and we the students loved him because he always was generous with the fried rice whenever he sees students come for a spot of breakfast, at no additional cost. Piled it good when we asked for more. His fried rice was no slouch, either. He used leftover rice from dinnertime, but he refried it in the same oil and wok he fried the tocino and longanisa in, so some of the meaty flavors went in to the rice. Sure, it was a greasy calorie bomb of a breakfast, but he always made sure all of us students that left his hole-in-the-wall was fed well.
