the best part about this format is that the tension stays high and the chefs are on their feet. with the canned food challenge or other stuff, they are figuring things out at the beginning but then figure it out and settle down. with this, they are on their feet the whole time
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...
@@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
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.
What I would love is a follow up video of the Chefs using the same "mystery" ingredients, but they actually have the time to plan. That way, you can see how all these disparate ingredients can go together
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.
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.
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.
The thing I loved about this challenge was how even through the Chefs were scrambling, you get to see the "natural" team mentality kick in where the both of them while cooking against each other, they are communicating and helping each other out.
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 seeing 2 chef's actually get rattled. Chef's tend to forget what happens to normal cooks. Sometimes we get rattled. I love the idea of throwing random things into the mix. Well done boys! We'll done 👏 👏 👏
Suggestion for the next edition of this - give them the ingredients from a dish, in the order that recipes tell you to use them. See how quickly the catch on to what the dish is.
@@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.
@@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
Ben getting upset about having multiple proteins, the idea of maybe getting mud into the kitchen, answering parsnip without skipping a beat - It's all so Ben. When Kush is stressed he starts blending stuff, when Ben is stressed he just becomes more Ben
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
The best part is while they are competing with each other, they aren't tearing the other person down. Very upbeat, which is extremely nice to see in this day and age. Kudos, boys!
I love how the normals dread these kinds of challenges, but the chefs are excited by the challenge. It's chaotic, but it's also so beautiful to watch the 2 chefs bounce off each other and do such different things. It's like improv basically... Food Improv Kush and Ben together are an incredible combo... Love this
could we get a video for the overall audience as a workshop? like what are hard herbs, soft herbs, How to treat certain veggies and how to proces certain types of meat, like difference between venison and beef vs pork chicken and fish?
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.
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.
I was thoroughly impressed with chefs Ben and Kush in this episode. Contrary to some comments, I didn't perceive any panic from them. They exemplified true professionalism, taking each new ingredient in stride and incorporating it into their dishes without hesitation. Their thought process was clear and focused, and they didn't miss a beat-even when faced with unexpected challenges. It was a masterclass in culinary composure. I might have spent the 5-minute intervals just pondering my next move, but they used every moment to their advantage. Bravo to both chefs for such an engaging and inspiring performance. Watching them work was an absolute pleasure!
This format is brilliant! I love how we got to watch the chefs constantly thinking, refining, and changing the direction of their dishes with new curveballs and I could watch so many episodes of this!!
I'm at 2:40, and watching Ben choose rosemary while Kush takes shoyu makes me shiver. Those are *VERY* strong flavours, without knowing what's coming. There are bold choices, and then there's begging for a problem.
Kudos to the creative (evil!) genius who came p with this format. Despite the stress, I love hoe the chefs still use this format to educate about why they are doing what they are doing. Kush knicking all the herbs was hilarious!
Quick question - how many times have we seen Kush use the burners themselves as a cooking implement? I don't mean "to heat a pot or pan", but just put the food directly on it.
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.
@@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?
Loved the video, well done to Ebbers and Kush! I will say one thing: I'd love to see Kush in more education-focused formats like Kush unleashed, because that's where he absolutely shines like nobody on the team does. But I get that he participates in a chef vs chef format, since he's the only on-camera chef at the moment.
Would be fun to see this combined with existing challenges. Like a pass it on where new ingredients get thrown at them on every pass on to mess up their plans ^^
Love how they're in pass-it-on mode, making as much stuff as they can to give direction for the next person coming.. It's like.. "The rest is a problem for future Ben/Kush"
Brilliant! Really enjoyed that & hope you carry the format forward. Really stretches the chefs minds having ingredients thrown at them with no warning. Love pomelos, my father had talked about them as one of his favourites when he was stationed in Malaya (now Malaysia) in the 1950's. So when they started becoming available here it was a nice thing to share with him.
I absolutely loved seeing the chefs make mistakes but then also being able to identify and articulate exactly where they went wrong and what they could have done to more successfully fix the issues with the dishes. Such an interesting look into how their minds work in the kitchen, would love to see more of this with Ben and Kush and also with visiting chefs too!
honestly I just love that they're so engaged and passionate. The task seems silly and goofy but it really is such a celebration of both of these guys' mastery of cooking
Loving the chefs cooking on the fly. A brief glimpse into the mind of a chef, the frustrations followed by the lightbulb moment when they suddenly know exactly how they will bring the dish together.
Can you do mystery ingridients of the scences. 1 ingridient of for each taste qualitiy: sweet, salty, sour, bitter, and umami. The chefs can together choose in what order the tastes will come, but the ingridients are chosen by the normals, but has to represent one of the tastes and given in the same format as this.
So Venison. Salsify. Tofu. Crumpet. Pomelo. So they could have just done a meat and mash with pomelo sauce on the venison and simple tofu pudding. IF THEY HAD KNOWN AHEAD. Loved this format.
Such a fun format!! I would love to also hear what the chefs would do knowing everything, whether it's just a recipe they brainstormed by the end or having one of the two planning for 5 minutes at the beginning after learning the ingredients
I know it's crazy but is possible you guys do an episode or two about Offal. Cause I think it would be a great educational episode for those may know little to no knowledge about
This is a fun one, seeing where the chefs agree and almost move together but how different their styles are and where they disagree. Plus always love seeing the chef skills, like Kush chopping those onions so smoothly
Mayhem was about right but wow Kush and Ben really did well both plates were interesting and shows that technique can lead to completely different places for the same set core ingredients. Now to do this with the normals for a bit of chaos.
Absolutely loved this format, and I can't wait to see more!! Get some other chefs involved, too! James, Poppy, or other chef friends you've had on the show! PS: The Washed Up Live Show was AMAZING!!! Keep being awesome!
I love seeing the chefs being challenged like this and having to think on their feet, It's honestly really impressive seeing how they think under pressure. Both dishes looked so good!
For the past 15-20 videos, Kush's Michelin experience really shows in how skillfully he can turn everything into a mush. Ever so exciting: "is he going for the regular or immersion blender?". It's just outlandish! Other than that, this format is brilliant and I'd love to see the normals try this (please give them 10 minutes per, though).
Good new format, but the last segment should be double time, so you have 5 minutes to incorporate the new ingredient and 5 more to round up the complete dish.
This was fantabulous, it was good to see the chefs really work! One tip, go through the final dish and how each ingredient was used before reviewing, because I lost track of who did what at the end. Got my vote as a great little series to continue doing!
So fun watching the chefs work out what to do to bring together each mystery ingredient. Love this format. Especially when the normals are in charge of picking the ingredients. 😊
Just wanted to say thank to the whole team at Sorted & the folk in the chats for the Washed Up Weekend. Had a real blast & it kept me fully entertained.
Money was on Ebbers the moment he went autumnal/woodland. Deer can be such a strong flavour that's not always versatile. Mushrooms, red wine, copious amounts of pepper, cauliflower, earthy salsify/parsnip are all a good solid base for a lot of game meats. That was a solid bet for whatever game or red meat is going on that plate.
@@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. :)
This was AMAZING! What I would love is more of a dive into how to use random ingredients like this to reduce food waste, your mid making a meal and find at the back of the fridge a poor forgotten ingredient that has to be used that day. seeing the chefs pivot a meal to take into account random ingredients was fantastic!
Wow, what a sensational video! The idea of adding a new ingredient every 5 minutes is exciting and brings a touch of mystery and fun. Congratulations on your skill and creativity in the kitchen, the recipes are wonderful!😁😁
Fantastic video, but I think my favorite detail is the discussion at the end of what gambles failed, versus paid off. A very neat insight into the way they think as chefs!
A great video format, a lot of fun to watch, and really great to see the chef's doing what they do best, thinking on their feet! Always impresses me, yes please to more!
I really felt this format gave the boys an equal playing field and it was really fun to watch! Definitely need to give them a few extra minutes at the end - maybe they can compete for extra minutes along the way (correctly guessing the next ingredient etc) ❤ Keep up the great work!!!
I loved this video! So much fun to watch and see how the two chefs think and act and cook. Also so cool to see how they would change and make different. I would love to watch them do it again and please have the normals try one as well. Thank you!
I love this format! It's refreshing to see the Chef's wracking their brains so intensely. Ingredient idea: The last ingredient, give them premade frosting (canned). If you can find specific one Coconut Pecan frosting (Often used in the US on German Chocolate Cake, but I don't know if that is global or not). Keep up the amazing work as always guys!
the best part about this format is that the tension stays high and the chefs are on their feet. with the canned food challenge or other stuff, they are figuring things out at the beginning but then figure it out and settle down. with this, they are on their feet the whole time
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 😆😅
Loving the new concept and Kush and Ben are always chaotic together
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
This format was excellent! Happy to see Ben not being so nonchalant in the kitchen, now he knows how the normals feel when they are in the hot seat :D
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.
"What don't you want"
"Tofu"
Brutal.
What I would love is a follow up video of the Chefs using the same "mystery" ingredients, but they actually have the time to plan. That way, you can see how all these disparate ingredients can go together
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.
What would I have done with those ingredients? To be honest, probably panicked, stuck most of it in the freezer, and ordered a takeaway.
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
The thing I loved about this challenge was how even through the Chefs were scrambling, you get to see the "natural" team mentality kick in where the both of them while cooking against each other, they are communicating and helping each other out.
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.
Quote of the day "I've been bergamot'ed" LOLOL OUTSTANDING new format!
I never get tired of seeing Kush straight up toasting stuff right on the stove 😂😂😂😊
Love seeing 2 chef's actually get rattled. Chef's tend to forget what happens to normal cooks. Sometimes we get rattled. I love the idea of throwing random things into the mix.
Well done boys! We'll done 👏 👏 👏
Suggestion for the next edition of this - give them the ingredients from a dish, in the order that recipes tell you to use them. See how quickly the catch on to what the dish is.
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
Ben getting upset about having multiple proteins, the idea of maybe getting mud into the kitchen, answering parsnip without skipping a beat - It's all so Ben.
When Kush is stressed he starts blending stuff, when Ben is stressed he just becomes more Ben
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.❤
The best part is while they are competing with each other, they aren't tearing the other person down. Very upbeat, which is extremely nice to see in this day and age. Kudos, boys!
I love how the normals dread these kinds of challenges, but the chefs are excited by the challenge. It's chaotic, but it's also so beautiful to watch the 2 chefs bounce off each other and do such different things. It's like improv basically... Food Improv
Kush and Ben together are an incredible combo... Love this
Sometimes i forget im watching a british cooking channel until Kush churns out "you absolute melon" like its a normal thing to say 😂
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..."
could we get a video for the overall audience as a workshop? like what are hard herbs, soft herbs, How to treat certain veggies and how to proces certain types of meat, like difference between venison and beef vs pork chicken and fish?
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.
You can see how Ben likes to be very organized, and follows a plan. Kush just pulls things out of the air.
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.
Kush is the best addition to sorted! His knowledge of food/cooking is off the scale 🤩
I was thoroughly impressed with chefs Ben and Kush in this episode. Contrary to some comments, I didn't perceive any panic from them. They exemplified true professionalism, taking each new ingredient in stride and incorporating it into their dishes without hesitation. Their thought process was clear and focused, and they didn't miss a beat-even when faced with unexpected challenges. It was a masterclass in culinary composure. I might have spent the 5-minute intervals just pondering my next move, but they used every moment to their advantage. Bravo to both chefs for such an engaging and inspiring performance. Watching them work was an absolute pleasure!
Love this format - but maybe give a 'final 10' to give them time to work with everything? Really fun!
Kush is so cool. He just embraces the chaos.
This format is brilliant! I love how we got to watch the chefs constantly thinking, refining, and changing the direction of their dishes with new curveballs and I could watch so many episodes of this!!
Love this new idea! Can't wait For more of it! Video idea guys: Pass it on with only preserved ingridients
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. 🤣
There's just nothing like this anywhere on tv or UA-cam. Love it
I'm at 2:40, and watching Ben choose rosemary while Kush takes shoyu makes me shiver. Those are *VERY* strong flavours, without knowing what's coming. There are bold choices, and then there's begging for a problem.
Kudos to the creative (evil!) genius who came p with this format. Despite the stress, I love hoe the chefs still use this format to educate about why they are doing what they are doing. Kush knicking all the herbs was hilarious!
Quick question - how many times have we seen Kush use the burners themselves as a cooking implement? I don't mean "to heat a pot or pan", but just put the food directly on it.
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.
Oooo I love a new format. Like the new one yesterday evening on the live weekend. You need to find a way to get that to work in a filmed 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.
Loved the video, well done to Ebbers and Kush!
I will say one thing: I'd love to see Kush in more education-focused formats like Kush unleashed, because that's where he absolutely shines like nobody on the team does. But I get that he participates in a chef vs chef format, since he's the only on-camera chef at the moment.
Love this format! Next time, Jamie & Barry should do it. That would be a riot!
Would be fun to see this combined with existing challenges. Like a pass it on where new ingredients get thrown at them on every pass on to mess up their plans ^^
Love how they're in pass-it-on mode, making as much stuff as they can to give direction for the next person coming..
It's like.. "The rest is a problem for future Ben/Kush"
Brilliant! Really enjoyed that & hope you carry the format forward. Really stretches the chefs minds having ingredients thrown at them with no warning. Love pomelos, my father had talked about them as one of his favourites when he was stationed in Malaya (now Malaysia) in the 1950's. So when they started becoming available here it was a nice thing to share with him.
I absolutely loved seeing the chefs make mistakes but then also being able to identify and articulate exactly where they went wrong and what they could have done to more successfully fix the issues with the dishes. Such an interesting look into how their minds work in the kitchen, would love to see more of this with Ben and Kush and also with visiting chefs too!
Always gotta love the Kush special - toasting things directly on electric hob !
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.
Love Barry's response " cause the normals are in control" lol 😂🤣
Thanks For this Guys! Today is my father's Birthday and we're Huge fans! You really have helped us bond over our foodie passions🎉🎉🎉🎉🎉🎂🎂🎂
Our pleasure! Happy birthday dad!!
@@SortedFoodThanks 🎉🎉🎉
Love this format! An inside look in to the chefs creative process, crazy and genius (?)😊 Lovely to see Kush and Ben compete/work together as well!
I really appreciate BOTH Ben and Kush critiquing the same dish through their thought processes.
honestly I just love that they're so engaged and passionate. The task seems silly and goofy but it really is such a celebration of both of these guys' mastery of cooking
What a fun format. After the live weekend it’s great to see new formats. Man that last pass it on yesterday was the best part of the weekend
Loving the chefs cooking on the fly. A brief glimpse into the mind of a chef, the frustrations followed by the lightbulb moment when they suddenly know exactly how they will bring the dish together.
Congratulations to the entire team on a very successful weekend live. Very well done 🏆
Thank you very much. It was so much fun 😊
This was such a cool format I would love to see more of these! Amazing to watch the chefs do their thing! I cannot wait to see the normals do it!
Can you do mystery ingridients of the scences. 1 ingridient of for each taste qualitiy: sweet, salty, sour, bitter, and umami.
The chefs can together choose in what order the tastes will come, but the ingridients are chosen by the normals, but has to represent one of the tastes and given in the same format as this.
I don't comment on videos often in general, but I gotta chime in and say that this format is excellent!
This might be my favorite new format. Absolutely love to see the chefs be challenged and step up like this.
So Venison. Salsify. Tofu. Crumpet. Pomelo.
So they could have just done a meat and mash with pomelo sauce on the venison and simple tofu pudding. IF THEY HAD KNOWN AHEAD. Loved this format.
Such a fun format!! I would love to also hear what the chefs would do knowing everything, whether it's just a recipe they brainstormed by the end or having one of the two planning for 5 minutes at the beginning after learning the ingredients
When France and Belgium are playing you really like making me miss the opening of the matches don’t you
Yeah. Sorry about that!
That was one of the most impressive bits of "controlled" panic and flapping I've seen in a while.
I know it's crazy but is possible you guys do an episode or two about Offal. Cause I think it would be a great educational episode for those may know little to no knowledge about
Agreed. We’ll look into that!
This is a fun one, seeing where the chefs agree and almost move together but how different their styles are and where they disagree. Plus always love seeing the chef skills, like Kush chopping those onions so smoothly
Mayhem was about right but wow Kush and Ben really did well both plates were interesting and shows that technique can lead to completely different places for the same set core ingredients. Now to do this with the normals for a bit of chaos.
Absolutely loved this format, and I can't wait to see more!! Get some other chefs involved, too! James, Poppy, or other chef friends you've had on the show!
PS: The Washed Up Live Show was AMAZING!!! Keep being awesome!
Okay now do this - with normals!!
🙈 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!
I love seeing the chefs being challenged like this and having to think on their feet, It's honestly really impressive seeing how they think under pressure. Both dishes looked so good!
the way Kush called tofu 😂
He knows us normals too well!!
For the past 15-20 videos, Kush's Michelin experience really shows in how skillfully he can turn everything into a mush. Ever so exciting: "is he going for the regular or immersion blender?". It's just outlandish! Other than that, this format is brilliant and I'd love to see the normals try this (please give them 10 minutes per, though).
Good new format, but the last segment should be double time, so you have 5 minutes to incorporate the new ingredient and 5 more to round up the complete dish.
This was fantabulous, it was good to see the chefs really work! One tip, go through the final dish and how each ingredient was used before reviewing, because I lost track of who did what at the end. Got my vote as a great little series to continue doing!
So fun watching the chefs work out what to do to bring together each mystery ingredient. Love this format. Especially when the normals are in charge of picking the ingredients. 😊
I now keep expecting the strange Welsh-like pirate voice to come out of Kush's mouth - if you know, you know 😂
I think this has so much potential! Favorite new video concept in while!
Just wanted to say thank to the whole team at Sorted & the folk in the chats for the Washed Up Weekend. Had a real blast & it kept me fully entertained.
Money was on Ebbers the moment he went autumnal/woodland. Deer can be such a strong flavour that's not always versatile. Mushrooms, red wine, copious amounts of pepper, cauliflower, earthy salsify/parsnip are all a good solid base for a lot of game meats. That was a solid bet for whatever game or red meat is going on that plate.
Why on earth is the dish dancing at 11:34??? You guys have too much fun with the stretch tool?
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.
More of this! Please! Love seeing the chefs’ creativity under stress
both great! i concur with kush: want to see more of these!
Loved this format, great seeing the chefs having to struggle and be uncomfortable with ingredients being introduced.
Heck yeah, was waiting for this format!!
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. :)
This is a great idea. Gets the chefs a bit sweaty when normally they seem so in control.
I can't wait to see the Normals take on this challenge next
This was AMAZING!
What I would love is more of a dive into how to use random ingredients like this to reduce food waste, your mid making a meal and find at the back of the fridge a poor forgotten ingredient that has to be used that day. seeing the chefs pivot a meal to take into account random ingredients was fantastic!
love this video format really pushes the chefs i feel like we rarely see them in such a panic like state
i can only imagine the utter chaos if this concept was married with pass it on
the curveball pass it on was pretty similar, the one where they ended up serving mackerel in martini glasses
I love the energy of this format! Kush and Ben are just really entertaining to watch work as well!
I see Kush has picked up the habit of wearing shorts to work LOL
Love the format! I always like to watch the chefs think on their feet. Ben is fast in coming up with ideas but Kush is supersonic!
Soiled Root Vegetables? Not on the chef’s watch!
Wow, what a sensational video! The idea of adding a new ingredient every 5 minutes is exciting and brings a touch of mystery and fun. Congratulations on your skill and creativity in the kitchen, the recipes are wonderful!😁😁
One of the most enjoyable formats produced as of late! Absolutely outstanding performance for Ben and Kush under pressure! ❤
Ben is right: It’s quite autumnal, the vibes. Maybe it’s like a Fashion Show where we see Autumn/Winter collections in advance
This format is amazing. Please do more! Maybe a combination of Chef/Normal duos facing off, but not blind like Pass It On.
Ebbers and kush faces in the Thumbnail...😂😂😂😂😂
Fantastic video, but I think my favorite detail is the discussion at the end of what gambles failed, versus paid off. A very neat insight into the way they think as chefs!
This format was great fun to watch. Please make more of these.
Would absolutely love to see more of these! I thoroughly enjoyed watching their thought processes!
Absolutely amazing to see how the chefs think and pivot
Love the contrasting characteristics of two very talented chefs! More progressively difficult challenges for these two please 😂
A great video format, a lot of fun to watch, and really great to see the chef's doing what they do best, thinking on their feet! Always impresses me, yes please to more!
The crumpet reveal had the same energy and Barry bringing McDonald's apple pies to the Desert Island Pass It On
I really felt this format gave the boys an equal playing field and it was really fun to watch! Definitely need to give them a few extra minutes at the end - maybe they can compete for extra minutes along the way (correctly guessing the next ingredient etc) ❤ Keep up the great work!!!
I loved this video! So much fun to watch and see how the two chefs think and act and cook. Also so cool to see how they would change and make different. I would love to watch them do it again and please have the normals try one as well. Thank you!
That was super entertaining! Let's make it a series please!!
This was a really fun episode! It was great to see the chefs react to each new thing.
One of my favorite videos from recent times. The format is great and should definitely continue to be utilized.
Great new format looking forward to seeing the normals having a go !
Awesome new format, keep em coming. You guys keep adding little twists with your content and it's awesome.
I love this format! It's refreshing to see the Chef's wracking their brains so intensely. Ingredient idea: The last ingredient, give them premade frosting (canned). If you can find specific one Coconut Pecan frosting (Often used in the US on German Chocolate Cake, but I don't know if that is global or not). Keep up the amazing work as always guys!