Taste Testing the Latest Food Trends | Sorted Food
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- Опубліковано 23 тра 2024
- In today’s episode, we’re putting all of the latest trendy food products to the ultimate taste test! Hit play and join us for a deliciously opinionated, foodie debate!
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If you’d like to check out some of the products we featured today, click the links below:
Salted Duck Egg: amzn.to/3xEDekZ
We Are Pops: bit.ly/3xDDe4Q
The Ethical Butcher: bit.ly/3ABXbLe
Camel Milk: amzn.to/3yKi3Q1
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#TasteTest - Навчання та стиль
mike, absolutely bonkers excited: "I wonder what this would taste like in a cup of tea! That's the real deciding factor if I would by this!"
... and then you didn't try it?!?! come on, guys!
EXACTLY! I was waiting for his cup of tea
@@asiyah7714 I guess it became pointless after learning the price.
I'm from somalia we consume the most of camel milk in the world . In my opinion camel milk are great with tea and it gives it very nice smell .
@@ligiabonfanti3493 Good point
I absolutely thought the same thing!!
So some people have swear jars… do y’all have an “Umami” or “Depth of Flavor” jar?
It’s an idea…
We probably should get an Umami jar..... who agrees? 😂
@@SortedFood Don't you guys already have a pot of umami?
@@zerovirus999 Ben must have used it all up for his baths
If they had an umami Jar, it’d pay for their next foodie adventure out of the country long before it’s even safe to do so 😂
@@zerovirus999 They got rid of it when they tossed their rice cooker 🤣
Ebbers' turn: give him lobster
Barry's turn: here's an ice lolly and I made some too, for everyone but Barry. xD
Sad times Baz.
He pulled the short straw in this episode right? 😂
@@SortedFood He was given the cold shoulder today.
@@bamachine Meh, he should just Let It Go. ☃️
Was he frozen out?
Mike's face when Ben said "Espresso martini?"
Priceless!
Mike loves a good espresso martini 👌
@@SortedFood I need to make me some of those ice pops
Mikes mission is to shoehorn an Espresso Martini into every episode, I don't drink much but I know the recipe by only watching mike making is a bajillion times....i quite like them now....
But also ben’s face when he said he has an amaretto sour for himself is GOLD
I love how Ben can’t stop eating the lobster to answer the questions 🤣
He really didn't want anyone else to have any..... eat it QUICK!!! 😆
@@SortedFood Like a five year old with his chocolate not wanting to share it with the siblings. :D
The dishes the food team's been whipping up in the past several videos look absolutely stunning! Huge props to them!
They've been seriously incredible right?
@@SortedFood we need the rice pudding brûlée recipe!
@@SortedFood YES!! Love all the hard work and creativity! Seriously seriously incredible.
But what is the point? A) the product under consideration is getting lost in the dish (none of those recipes are making the product the star of the recipe); B) wouldn’t it be better to make the recipe sample more approachable so your viewers may try the product?
It’s one thing to create for content’s sake. Sadly though, it’s moving away from the objectives of why you started this channel (it was to invite and take us along in the food journey). But now it’s become all about revenue and you are simply putting things out there that nobody is ABLE to whip up.
~ sad viewer who still follows you because I love all of you.
Mike looks like the type of guy who would buy Camel Milk with his reverse posh unbuttoned white shirt and his definitely posh leather strapped watch.
I mean seriously
I'm surprised Mike didn't mention the camel milk date shake that he, Jamie and James had in Dubai. Date syrup is common in grocers now so if he just combined that with the milk, he could reminisce on all the memories he made there...
...Mainly the giant catapult.
omg thank you! i did think "didn't they have camel milk before?" but couldn't remember when... i guess the catapult was what stood out from that trip to mike, lol
Yeah I immediately thought, "Didn't they drink camel milk in Dubai?"
In the Philippines, salted duck egg is most commonly eaten like a salad: chopped up salted duck egg, sliced tomatoes, and onions. Really good and side dish with fried or grilled meats and rice.
Recently though it’s in everything: steamed buns, chicken wings, potato chips, cakes, ice cream
And also the shell is in maroon-pinkish color.
Itlog na maalat
What’s it like in Ice cream?
So it's sort of like cheese?
@@hop-skip-ouch8798 I've never thought of it that way but I can see it working in a similar way to a Parmesan, just drier and much saltier
I do believe Ebbers came into this shoot absolutely starving. It seems he would have easily taken down that entire lobster dish by himself.
We think you're right... he was enjoying it a little too much 😆
The way he attacked the lobster at 3:42 is so funny.
I'm honestly surprised he could still hold a conversation the way he was looking at the lobster hahaha
Get yourself someone who looks at you the way Ebbers looked at that lobster dish.
@@SortedFood To be perfectly honest, I would look at the lobster dish the same way. Even if I came straight from Christmas Dinner, I would still absolutely OBLITERATE that lobster dish. Is this possibly going to be a recipe on the app? Please. :)
Salted duck eggyolks have my vote. They are versatile: mooncakes, rice dumplings, snacks (fried fish skin, popcorn, potato chips/crisps), and "big" dishes like the lobster one you had. I have tried (with success) making the following dishes with an eggyolk sauce: cubed wintermelon, zucchini, and even tofu; prawns and chicken wings also match well with these special yolks.
Or just with plain white Chinese porridge. Awesome from our "cai fan" stall in Singapore
They've only been "trendy" for hundreds of years 😂
Do they match well with any food that isn't Asian?
@@lunar_boobs_94x i've seen the egg yolk crumbled over pasta or salads. The yolks also also make a nice glaze or seasoning for fried chicken.
irvins salted egg chips are also amazing!
The camel milk feels unsustainable except in countries that already have camels. We really should be focusing on animals already existing in each country/continent.
Exactly- I love the idea of supporting small, sustainable farmers in other countries that may be less fortunate than us. But I don't think camel milk is the way to do that. I imagine the travel and the new, unfitting environment stress the heck out of the camels, not to mention how difficult and finicky they are to milk on a good day.
There are plenty of milks out there for lactose intolerant people or people with allergies already anyhow. And with that price? What average, low to middle class consumer could afford it as a replacement for milk anyhow?
When we drove across Holland, back in the days when travel was still possible, we were surprised to go past a field of camels among the fields of cattle, and now I know why!
They brought a bunch over to the US and also Australia for their deserts for the Calvary/Army.
@@skippymagrue Australia has the most wild camels in the world maybe we should start milking them here!
Sustainable farming and being a consumer to that starts with the small farms local to you, low carbon footprint, less food miles…
Barry: "You can milk a lot of things that aren't mammals:"
Jamie: *silently dies in laughter*
You "Always quotes youtube videos."
Tbf he isn't wrong; oats, almonds, soy, coconuts etc
@@fezzverbal Yes, but they are really hard to milk since the udders are so tiny.
Alos roach milk is a thing. Yes.
@@saulemaroussault6343 oh man that reminds me someone made a song about roach milk.....
I think the camel milk isn’t a really good alternative to be honest. I mean, camel’s aren’t really native to Europe, so the process of sending them there, breeding them, and milking them is way too much for a problem (i.e. alternatives for people that can’t have cows or goats milk) that is already resolved or have plenty other alternatives (i.e. plant milk, or lactose free cows milk). I think if they had started this in Australia, where there are camels, cost wise it make more sense and people will buy more of them. But with the current price, I don’t see how the business is sustainable.
You're probably right about starting the business in Australia. The milk is extremely expensive to buy it as part of your regular weekly shop for example.
@@SortedFood As an Australian, my immediate thoughts WERE "Huh they should milk all those feral camels"
Camels were imported to Australia too, and are somewhat of an invasive species there, so not much more of a solution, really...
My first thought was exactly that: why isn't this something that is being done in Australia, which has the largest population of feral/domestic camels. Turns out they already have a commercial-scale camel dairy, started in 2015.
Also, the claim that camels milk does not contain any hormones seems to be dubious at best. Mammal milk naturally contains hormones, including human breast milk. Why would camel milk be an exception here?
About the ethical meat, im a environmental science student and it isn't just the rearing of animals that pumps a lot of greenhouse gases into the atmosphere its the entire farming industry. Transport is half of the emissions farming produces, but there is also problems where excessive fertilizers (nitrogens) are running off and entering water sources like ponds, rivers etc which over time as toxicity increases it disturbs balances within water sources. example: ponds/ little lakes you sometimes see where theres this green layer of algae on top, its a dead body of water the only thing thriving in it is algae.
In short its all farming practices that will need to change and adapt to ensure the least amount of environmental damage possible as well as people eating less meat and also eating seasonally too.
Hopefully they are also addressing those issues, at least some of them. The fact they mentioned biodiversity gave me abit of hope but will have to see. Yeah, food miles is a massive issue why so many things associated with a vegan diet end up problematic due to the large distances they are shipped, if only more people used local markets / greengrocers and accepted they needed to eat seasonally and can't expect all fruit in middle of winter
There’s many cities in the US where the water is undrinkable because of slaughterhouses being on the rivers that feed into the damns. And the run off from them kills the water, it’s also how the salmonella outbreak in romane lettuce in America started. Run off from slaughterhouse getting into the water supply used to water the crops.
@@deeRex56786 that's a management issue that most places have managed to avoid. Erosion and soil degradation from broadacre monocropping somehow doesn't get enough exposure, particularly among vegans
Actually getting more algae offsets the ghg emission for quite a bit
The problem is you may get a few western nations to go along with it but the largest and most rapidly growing countries aren't going to do anything like you're suggesting. Until we can find a way to get them on board we're really just spinning our wheels.
Sadly, here is the big issue: The farmers/developers of these products whether it be the meat, milk and so on have a more expensive process and therefore pass the charges to the consumer, logical BUT the 6 to 10 times cost doesn't make it accessible to most people who can't afford and/or justify the excessive amount of the so called "sustainable product". Mom can I have my Frosted Flakes cereal with the $15.00 camel's milk.....me thinks no kiddo!
When many of the foods we now take for granted hit the local markets originally, they were also prohibitively expensive. Time and ingenuity, as well as market saturation, reduced the cost to the lower prices we now accept as regular. In some areas many of the foods we buy for a dollar or pound are still very expensive (I know of a place where a half gallon of milk still costs about $20). But people supporting and buying the products, even as an occasional luxury, primed the market for lower costs. These products can easily drop in price if people would take the incentive to purchase them.
As an added aside, in the US portion sizes are out of control. Mainly due to the inexpensive nature of many of our staple foods. A bowl of cereal with 2-3 cups of milk is a very common breakfast item. But if that milk costs $25 a gallon you can bet parents would be regulating how much they and their children consume. This would have an effect on over consumption, and might help to reduce the obesity issues we are facing.
This exactly. What most people don't seem to catch is there's a *reason* that food production is the way it is. People didn't just wake up one day and decide to make it this way, no, It's this way in order to reduce costs as much as possible while producing as much as possible. Farming and ranching was done on a sustainable level at various points of the rather wide human history by various people, yet, as civilization spreads there's less and less land for such amongst the multitudes of people. We can't just have wide swaths of a city cordoned off for food production. The unfortunate fact is that unless the amount of farmers and ranchers increase and they each increase the amount of product they can sustainably produce, there simply won't be enough product to get the prices down to a level that is, itself, sustainable.
@@akakscase I always try to get the best product possible with sustainability in mind BUT that's not feasible for many large families, you think a $25.00 gallon of milk will be acceptable, a family of 4 or 5 will go through that in a day or so. Also, what will happen to the farmers and/or the developers that exist now selling the lesser products to survive, forgetting the bigger companies, which some get from local growers, they'll be put out of business, the jump from $2.00 per gallon to $25.00 is just not reasonable, its too stark of a difference. In this video, Ben says the pork that Jamie had was $3.25 (or so) and the "upgrade" is $12.00 that's a huge markup, yes a better product perhaps but at an astronomical increase.
EXACTLY. It's really nice to be able to afford the sustainable, environment friendly, super great pat yourself on the back because you feel good foods, but... can we work on making sure literally everyone has enough to eat on the planet first?
And, it's not your or my fault that the planet is going to shit. It's literally giant corporations dumping their garbage in everyone else's either it be farmland, animals' habitats, etc. that is causing the problems we are facing. Let's take them to task, and then we can have ethical camel milk or whatever.
@@akakscase Well sure and if there was any framework in place to increase scalability of these products you might have a point. What the end result is of your argument is pricing 'normals' out of the majority of these products, even with scalability, with them only able to afford lesser or knock off versions. People won't spend more to afford the 25 dollar milk, they'll only be able to buy soy/oat/plant milk with the real thing reserved for the rich. Same with meat, Sorted staff will be able to afford the massive markup on meat and the subsequent increase in quality. The rest of us will be stuck with the spam made from the unusable parts of the 11 dollar meat with the chance to have a steak maybe once a week or month.
Your proposal is essentially the reintroduction of class based food. The rich get the choice cuts of high quality and the poor will be left with the offal.
Berry tapping his finger like "where's mine" as they enjoy the home made lollies . 😂
With all that talk about eating less meat, I would really love to see you guys make more plant based recipes. Not necessary swapping meat with a plant protein, but showing that a plant based meal can be rich, inguldgent, "packed with umami" and one doesn't need to be "a vegan" to include such dishes in their diet.
I would love that too.
I love and second that idea. In fact, please do it with everyday common vegetables that are easy to find and inexpensive, please.
In my home, we’ve been gradually shifting the ratio of protein, cereal/carbs and vegetables in each meal, though we haven’t reached my goal of 50% veggies, 35% protein and 15% carbs (portions-wise). I’d love to have more flavorful plant-based recipes in my stock to either substitute the animal-proteins or as part of a meal.
I know they've done a video - a couple of years ago now, I think - where they went round town eating vegan alternatives to meat products, and I remember James Currie saying - and I agreed with him then, and have seen no reason to change my mind since - that he honestly couldn't see the point when so many cuisines had such delicious vegan food, there honestly wasn't any need for pretend meat or fish!
@@AnnabelSmyth That works, when you still eat some meat. I have been raised eating meat, and I connect fond memories with childhood dishes. A comforting bolognese, a nice Schnitzel or some saussages on the grill are things that I don't want to give up if I don't have to, at least from time to time. Food and cooking are, for a lot of people (I assume) deeply ingrained in their culture and identity. I did not switch to a vegan diet because I didn't like the taste of meat, but for other reasons. I feel like this point is not as easy to grasp for non-vegans, but try to imagine switching 100% to plant-based food. Wouldn't you from time to time crave some childhood dish with meat, and woudn't you be happy if there is a plant based alternative?
Also, it makes the transition much easier. If you are not a professional chef or enthusiast cook, you usually know a few handful of dishes that you can cook, and at least in my culture they are mostly meat-based. So if you can still use your cooking skills and your aquired knowledge, that makes it much easier to switch to a plant based diet, because you don't have to learn a completly new set of dishes to cook.
Eugh.
The personalized ice pops were so cute! Ben loves the normals.
First time I absolutely recognize one of these “trends.” We buy those salty duck eggs like every few weeks. And I have to disagree with Ebers: my Chinese husband loves eating them straight up as a salty snack. I mean, it’s way more protein than chips 🤷♀️
and way more salt
I also do that, but I also eat honey, cream cheese, and pickled mustard root by itself and I recognize that I am not supposed to. because all of those things are condiments.
That sodium content, though...
Simplest way to eat a salted duck egg : just mash one into a bowl of rice. Quick & cheap meal.
Salted duck eggs are the best!!! As a kid, my mom would mix chopped up salted eggs with tomato as a side salad to grilled fish or even on the side for breakfast. So yummy! 🤤
We rarely peel the salted egg. Just cut it in half and served like that with hot rice and some sambal belacan. 🤤
That's super interesting... thanks so much for letting us know, we will have to try this.
@@SortedFood You should. It is very common here in Malaysia that we ate it that way
Then hiw do you go about eating it? Spoon it out?
does the peel become soft and edible then?
@@thetheodora2371 ...by peel do you mean shell? 🥚
Maybe you could try one of those mushroom growing kits next. I recently had one with pink oyster mushrooms, it was fascinating to watch grow and they were delicious. I'd love to see what you'd do with them!
It’s strange for me to see salted duck egg being “trendy” when I grew up eating it
Same. It’s an easy find in any Asian market and it could almost be a staple food in my family growing up. I’m almost offended that a centuries-old, wide-spread food is now a “trend”. I get that it’s more about how it’s uniquely used in recipes, but seeing it be introduced as a trend to people unfamiliar with it makes it feel like a novelty toy.
@Morgan Grace yes. I agree they handled it well. I think I get the weird offense feeling from past experiences like when people used to do century egg eating challenges. I know a lot of people now are more respectful of other cultures, but not everyone's there yet.
I love your name! 🤣👌🏻
@Morgan Grace Exactly.
This trend at least isn’t like the old ones. The “How does this exist? How do people eat this? Let’s try eating 100 of them,” trends. Food I liked eating was used as a challenge in the same way as eating a 5lb bag of sugar free gummy bears and suffering obvious consequences.
Now it’s gourmet.
Preserved egg yolks can also be grated over things like cheese!
Here’s the thing with dairy. Yes people like to explore other options but recently we had a brucella outbreak due to people eating unpasteurized dairy products. One of those was camel milk. I think you should explain the safest way to get these products and explain some of the downsides to these.
There's really only one 'safe' way to consume unpasteurized dairy: get it from the farm the day it's milked, and use it same-day or next-day at the latest.
Completely agree! I feel like a lot of the ingredients Sorted look at take into consideration allergies but never people who may be immuno compromised and due to that these "solutions" don't work for everyone.
@@onwardtowaffles And even then it isn't completely safe. My whole family got brucellosis from drinking unpasteurised milk (free to us from the family farm!) some 50 years ago now. Probably a lot safer today, if you can get it (and so much nicer than the shop stuff).
@@AnnabelSmyth brucellosis (like TB) was quite common 50 years ago. Australian dairy heards have been brucellosis and TB free for almost 40 years. I wonder why more places have managed this
There’s always a lot of complaints about raw milk not being available in the US.
Thanks for all the great videos! I am now going back and watching older ones and can't stop! Keep up the good work! 😍
Thank you so much! Enjoy the backlog of videos :)
My idea would to do some cooking or reviews to travel distance (eg how far each ingredient had to travel and the shortest distance in total wins)
Like cook local grown locally.
To be fair, westerners may know salted duck egg yoke a lot earlier than recent food trend - from the famous Chinese lotus mooncake with salted egg yokes in it. Right now chefs just try to implement it in dishes.
I mean asians have been cooking with it for ages. Their lobster dish is just a variant of the "Golden Sand Prawns".
Ben's face when he heard Barry talking about the milk and hump of the camel 😂
I'm never completely sure about "ethical meats". That only works in combination with reduction is conception, as as far as I know the country can't be supplied with ethical farming practices.
Which in the end it makes it mostly a feel good move for the well off. But it's something.
Essentially what Ben said.
I mean cultured meat is definitely ethical, but not something we're (yet) able to produce on a large scale.
Hunted meat is ethical if you hunt ethically and only take game animals in-season.
@@onwardtowaffles Right, with you there, but that's usually not marketed as ethical, even though it is. Primarily meaning scaled down farming, which is unrealistic on its own.
@@onwardtowaffles hunting seasons weren't designed for ethical reasons. Many seasons were created to coincide with either the prime fur condition, or the easiest time to harvest an animal. For example: deer herds can be culled year round by game wardens, even though the dear season is usually in the fall.
My bigger short-term problem is Mike saying that good quality pork doesn´t have to get cooked through. Ethical farming doesn´t necessarily reduce parasite risk.
sorry that's just not accuate. Meat raised using regenertive farming can have a net negative impact on GW. Animals like cows and bison can actually sequester a ton of carbon which can be used to regeneate the soil.
The real issue when it comes to food and global warming relates to the destrucion of the soil (tilling soil to plant veg releases a ton of carbon dioxide AND destroys the soil) tasty animals are actually the solution to the problem.
Would love to see the normals make a dish then turn it in to “baby” food. It would mean you can’t go to wild with flavour but you could come up with some stunning dishes.
Did a section get lost with the Pimms ice? Barry got it, and in the next shot he'd finished it already haha
they are that tiny :P
My family and I usually eat the salted egg with warm rice and sweet soy sauce. It's a comfort food and a pretty cheap as well.
i’m so happy you got to include salted duck egg! as an indonesian, this is definetely something that i’ve had for quite a while and i’m so curious on how you’d experiment with this ingredient. apart from having it as a sauce on a breaded protein (chicken, fish, shrimp, crab are very common), it is also SO good cooked as a filling in a salted egg bun (can be found at dim sum places). and a few years ago, the company Irvins went hugely popular making salted egg potato chips and salted egg salmon skin (you should try these, you can probably find these at asian supermarkets). anyway, i’d LOVE to see you guys using more of salted duck egg, maybe on a cooking battle????
I've seen the ice pops being sold here too in grocery stores and I was contemplating on buying some, but I was a bit apprehensive. Maybe I'll go and try some. But imo, the salted egg yolks are definitely the most versatile. They are also easy to make from scratch with regular egg yolks and i've seen them used in a lot of ways from just putting them in a bowl of congee to freezing the yolk solid and grating it over a pork chop or salad. The possibilities are endless.
“The qualified one who can’t peel an egg.”
Well… good to know that becoming a chef won’t solve that problem for me.
But the smallest eggs you can find, infinitely easiern to peel without any tricks.
@@nihlify Either that or crack them under water in a bowl. Water gets under to the thin film between the white and the shell, loosening it. It ends up making the shell extremely easy to peel.
usually for salted egg, a knife is just used to cut it in half and then scoop it out
@@Mystearicia a true man/woman/human of culture
The best way to wake up on sunday morning is to a new Sorted video!
Happy Sunday everyone!
🇨🇦🇨🇦🇨🇦
This is the first time I've seen good quality subtitles on your videos, I think? I just want you to know I'm absolutely loving it.
We do try our best.
So none of them even batted an eyelid when Ben said "he's got a good crack, he's got a lovely crack"...
Love these trends but just on the camels milk (especially after following the meat and climate sustainability) how sustainable to the environment can it be to import milk from other countries vs English milk? Think this would be worth looking at :)
Vs British milk it's particularly stupid. Britain has a lot of farming land that can only reliably be grazed to harvest calories. A couple of local farms are trying something new, solar panel farm AND sheep on the worst grazing fields.
Yeah, I thought the branding of camel milk as sustainable is sus because there's no way it's more sustainable in 90% of the world than whatever your local milk is. Cows might not be good for the environment generally but they're raised on my doorstep so the food miles are a thousand times lower
Surely seal milk is the most nutrient dense.. there's a challenge
Did Sorted ever rebuild their kitchen, or did that idea get pút on hold due to covid? cause i watched their video from last year february and their goal needed to do it was finished.
I believe they put the reno on hold for covid
@@beachesandcream27 Probably smart. Shipping prices are through the roof right now and they'll get more out of the remodel if they wait until they come down.
@@onwardtowaffles Not to mention the price of wood. It's gone absolutely bonkers, unless they placed their orders last year, they'd be paying a good premium now
Barry: "I take an adult pop every single day."
Me: "Are we not doing phrasing anymore?"
as a Norwegian it baffles me how little brits expect to pay for meat. the eathical meat price is pretty much what i pay for regular store brand meat here
Mike’s eye color was really popping with his blue shirt!
Camels cannot be separated from their babies and still be milked, one of the reasons the milk is more expensive, you have to “calf share”. Plus they have not been bred for millennia to have vastly oversized and over productive udders.
Hearing Ben say it’s got a nice crack absolutely made my week. 😂🙌 Thank you 🙏
Highlight of the video: Mike being shooketh after hearing “Milking things that aren’t mammals.”
I wish they included the recipes for the tings they make from the trends that creme brule pudding looked so good
I've given up asking 4 info about the products and recipes for the dishes they prepare, They never respond. So I went in search 4 a recipe for rice pudding creme brulee and found one. It was delicious. Try it, you'll love it.
I don’t know if they’ve done it before but ‘too good to go’ is a good way to reduce food waste where shops give food that is going out of date and would otherwise get thrown away to people in mystery bags
I never know, though, whether I should use To Good to Go to help avoid food waste, or whether I shouldn't use it because I can afford to pay full price. Sometimes it's a good introduction to a restaurant I haven't used before, though.
Love how descriptive the captions are! Excited for the live next week!
"I have an adult pop every day" behave barry. That's just rude
I love how you guys constantly open up the discussion on ethical food sources because we need to be doing better.
I love it when Jamie proves just how smart and responsible he is 😍😍 xxxx
The way Mike’s eyes light up whenever an espresso martini is even mentioned (let alone presented to him) makes me laugh every time 😂
I wanted to go to bed but this popped up so I stayed up to watch it.
Id really love to see a battle or pass it on only using stuff youd get in a corner shop using it to discuss food deserts.
Also doing pretencious ingredients but flipped on its head. Branded prodcuts (richmond, bisto etc) compared to supermrket own brand
I feel like this would be so good for this channel because they do care so much about the environment. Equity in the environmental sciences can be so difficult to drive home for people!
If you want to taste salted duck egg in all its glory, mix it in with chopped tomato and red onion. Then serve it as a side salad next to any sort of grilled meat.
Honestly I'd love to try mixing them in a breakfast burrito with pico de gallo and sausage.
@@onwardtowaffles that sounds amazing!
I’m from Singapore and believe salted egg is actually a staple food in Teochew cuisines. ie, best eaten with porridge/ congee. However the implementation of salted egg in western cuisines I would say is fairly new like Jamie said!
7:34 What Ben said is what I appreciated the most in this part. As someone eating a plant-exclusive diet for the environmental reasons, I think we often forget that regenerative farming will not feed the world if we continue to eat as much animal products as we do toady and we need both - regenerative practices and reduction in meat consumption. Very good point!
One thing worth mentioning is that meat is cheap greatly because of the subsidies so we don't really see it real price, not even mentioning the planetary costs so it actually should be more expensive and people should treat it more like something special than a commodity.
Guys, only you are able to convince me that products like meat or chocolate SHOULD be more expensive and I am like: well, they are completely right...
You are a living proof that educating people brings far better results than forcing anyone to change habits and for that - THANK YOU SORTED!
PS. If you ever plan to make another episode about weird food, try polish soup called "flaki" - it is pretty weird.
You've touched on this in previous episode, but it's still a topic of conversation: is something a trend when it's an ingredient or process that has been done for years, if not centuries? What then is a trend? In this global day and age, when information can be shared so readily and discovered, a food trend then becomes when something either old (such as the salted duck eggs or camel's milk) or new/newish (adult ice lollies) becomes something that more than that culture or region is aware of and interested in.
I think you hit the nail on the head with the explanation. Something becomes a food trend because it spreads (usually quite rapidly for the era) around to the wider world from whoever or whatever region discovered/invented it. For example, meatballs and meatloaf. It was Italian-Americans who made it when they first came to the new world. From there, it spread right back to Europe and other areas. And spices. Originally only in the middle east, trade and commerce brought them to everyone else.
You can tell that the lobster has some spice because Ben's face went red and started to sweat pretty quickly. He did a good job of hiding it.
There's never any hiding it! He was warm! Haha. As was the entire studio that day... Hence ice lollies were gratefully received.
Ben saying "He's got a lovely crack" while looking at Mike.... do you WANT more fanfic?!?!
Wait... i honestly wasnt aware of Sorted Fanfics... :D #hold on I need to google that
@@zsuzsannaagoston5787 you can find anything on AO3 😂😅
Well James did say once he tried to stare at Mike during an episode so people would really ship them so I don't think they care lol.
Any chance of recipes for the home made alcoholic ‘lollies’ (or icy poles, for this Aussie)? The espresso martini sounds amazing!
I thought the same thing! I was hoping the recipe would be included in the video description, but it wasn’t ☹️
100% agree, would love those recipes!
Can't wait for Pass-It-On Live this week! It's gonna be the highlight of our month! We want to do things but hate leaving the house. I hope the chaos is plentiful and unplanned!!! LOL
Here's a series of ideas for future content. Do with them as you will:
- Maple Syrup (Pick the Premium)
- Coffee (Pick the Premium)
- "Instant" (Pick the Process) (Instant coffee vs percolator; instant soup vs home made; "instant" rice vs regular, etc.)
- Cooking challenge to make something Sweet look Savory or vice versa
Always good to see the ever “trendy” Ebbers testing trendy food
It's the perfect combo right?
I got mix feelings. One, I really don't like how my childhood foods that I was bullied for eating is being turned into a trend at this point. Second, I'm glad more people are trying them
If it's any consolation, different foods have always moved around the world in history! Lemons didn't exist in europe or middle east before medieval times, they came from asia because people were connected through trade. And on the other hand, salting and curing is a really cool and old way to store food in many countries around the world, so it's great that cured foods are becoming more popular around the world again.
I always learn something watching you all have fun!… Great job on the show !
Your food stylist and recipe developer are outdoing themselves! IMO some of the sharpest presented dishes you've put forwar, ever!
Mike looks like the type of guy who would buy Camel Milk with his reverse posh unbuttoned white shirt and his definitely posh leather strapped watch.
You should try salted egg fish skin, it's an awesome addition to things like salad
We will have to take a look at this, thanks :)
I have a lot of questions with the Camel milk:
1- Is more rich on fats & flavor, does this means you can use less on a recipe And still get similar result?
2- If you need to use the same amount of liquid, can you use less cane milk and reach the quantity needed with oil or water instead and obtain the same results?
3- Does it boils at the same temperatures or the recipe needs to change?
Sorry a lot of Q’s I know
interesting how you guys went so ~fancy~ on the salted duck egg dish when i grew up eating them straight from the shell with rice and porridge as a kid 🤣
Wait! The camel milk is from the Netherlands?!?
I know our country is one of the largest food producers in the world, but this is ridiculous. 😂
right??? aren't we supposed to be leaders in greener futures and such, yet we had to bloody import camels to make camel milk
@@AnymMusic Camels emit less Methane than cows, so once the dutch camel population is self sustaining, there should be less CO2 equivalent emissions.
Still feels weird to say though.
We hebben kamelen in de polders!?
However. They said Holland. Thats only 2 provinces that used to be one. If only they would say The Netherlands when they ment The Netherlands. Loads of people still get this wrong.
@@kilianortmann9979 I doubt that the conditions under which camels are kept as farm animals are more beneficial in terms of sustainability and financial costs to regular dairy cows, particularly when comparing the milk yield. Milking camels appears to be tricky (so less yield/animal, and if I understand correctly unlike dairy cows farmers keep the baby camel to ensure yield, so more land and food resources), and I imagine they take up more space (and land is a very valuable resource in sustainability) than dairy cows do. They may also require more expensive, carbon-intensive nutrition or living conditions. On top of that dairy cows are pretty much completely used up in the system; first for milk, then for meat. The market for camel meat probably creates more waste product due to a lack of demand. These are just assumptions, but there's more to sustainability in livestock than "just" comparing the methane output of a cow to a camel.
"salted duck eggs have finally made it to UK shores"
I don't think so, any asian household would have bought these to have with congee or crack one or two in some soup long before this trend hit.
Any food from outside of "British cuisine" or British interpretations of other cuisines often makes painfully clear the pasty white posh bubble these guys grew up and still reside in.
@@ZZZZZZZZZZZZZZZZZZZZZZZZ608 well over 80% of England is white and even more were when they were growing up so can you really blame them? When I was in school and this was only 5 years ago there was exactly one Chinese person in my my year and none in the year below us.
I live in Wisconsin and the Asian markets have had salted duck eggs for as long as I can remember. Balut as well.
Finally you guys are reviewing salted eggs, salted egg katsu curry it's one of my fav things to eat and slated egg crisp are also freaking amazing
My Sunday routine is to make sausage gravy and other breakfast while I listen to Sorted. It makes the day start out on a really good note.
Enjoy your breakfast and Sunday morning routine Erin :)
@@SortedFood Greetings from Alabama to the comment person! Whoever you are, you've been doing a really good job lately.
I live in St. Louis Missouri, it’s one of the smaller cities almost exactly in Middle of America. One of the things St. Louis is known for is St. Louis style pork steaks you should look up a recipe I think you would be pleasantly surprised. It’s usually marinated in a vinegar-based sauce, and a staple at all barbecues.
If meat tastes good enough, you really don't need to slather it in marinades and sauces! Sadly, supermarket meat often has very little taste of its own.
Absolutely love salted eggs, especially in desserts! Think oozy salted egg lava in a bao bun; salted egg custard in a sweet mooncake or a whole salted yolk in the middle of a savory mooncake; salted egg ice cream; cakes / cupcakes topped with a buttery cheese sauce, pork floss and salted egg yolks - great, now I’m hungry hahahah
Amaretto sour are my fav cocktail, I'd love to try a ice lolly version :O
Also props to Jamie for those COOL puns!
Something to take note with the "ethical" meat. Is you really shouldn't be doing a 1:1 replacement. When you switch to more ethical meat sources, you should also just generally be cutting down your intake of meat. So yes, you might spend 5 times more for the meat but you could also be in theory eating it 1/5th as often.
Eating it less often and/or in smaller portion sizes. Lots of cultures around the world use meat much more sparingly, like an accent, as opposed to us in the West having the meat be half or more of the plate.
Pretty proud of myself that I guessed £12 for those pork steaks. THAT is the cost of having happy healthy meat. The low prices are the obscene ones.
The salted eggs looked incredible and I laughed when Mike said, "Wonder what it would taste like in a cup of tea." and no tea appeared! Leave it to Sorted! to make an incredible deep fried lobster but not a cup of tea!!
I need more of that Lobster dish in my life, I was like the modern Asian version of a Thermidor, we need some videos of these amazing dishes the food team "whip" up for these, would be really interesting to see how to cook with these new trends and ingredients.
In the Philippines, we eat the salted duck egg with rice and sliced tomato that has a splash of fish sauce. It’s so simple yet so delicious!
That's how I enjoy them as well
Other applications of that salted duck egg batter you put on lobsters: chicken ribs or prawns! Mum's been making it since I was a kid and it's super delish!
In my country crabs with salted egg sauce is famous.
Oh nice! Great ideas.... thank you!
"Chicken ribs"? Uwotm8.
@@BeardedDanishViking I think they’re actually collar bones but colloquially they’re called chicken ribs!
Jamie is especially articulate today.
I didn't know how much i love salted egg until i saw the salted egg being cut and my mouth started to water. I'd say the best way to eat it is with congee imo
omg i didn't even know you could put salted duck egg in a sauce! in china it's common to (at least in my family) have it with congee or rice. you eat the whites too, of course they're very salty so you only have a tiny portion with your rice. the yolks are delicious though and the best part of any mooncake.
nothing makes me quite as happy on a sunday as a new sorted vid.
thanks for all of your hard work, guys!
Thank you, and thanks for watching!
and just as i was feeling really shitty I GET A SORTED NOTIFICATION!!! thanks lads, as always xo
We hope you feel better soon Emilia! 😃
Love that Salted egg made it in
Been eating salted duck eggs here for decades. Easiest is just to mince up the hard boiled ones and use them as a topping for congee/porridge. Add century egg into the mix and you will be having a feast. Mmmm...
Can you guys do a few battles that involve some of the team behind the camera?
Like the ultimate 8-way street food battle you guys did a few years back!!
Regenerative agriculture is carbon negative. We DON'T have to consume less meat if sustainability is your concern, as long as you consume free-range meat. (Even so, the total meat production in the US, of which most is not regenerative, contributes only 1.4% to the US carbon footprint). Crop agriculture, on the other hand, destroys forests, depletes water, propagates the use of chemicals and groundwater contamination, kills the wild life in the fields (and destroyed forests), relies heavily on fossil fuels to plant/grow/harvest/process/transport, and the uber-processed end result contributes to obesity and modern diseases. It is imperative we deep dive into scientific studies, instead of just reading magazine headlines.
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Watching LiZiqi go through the entire process of making salted egg yolks is amazing and the dishes at the end instantly make me hungry