We need to talk about Tik Tok Food Trends!
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- Опубліковано 26 вер 2024
- Happy Friday! It's time we sat down to chat about some of the BEST (and worst) foodie things we've seen this month!
VlogFest - Sorted Food in Croatia - • SortedFood in Croatia ...
Beth O'Brien - / bethcooksthings
Guga Foods - / @gugafoods
Sorted Live is Back with the Wild Weekender on 5th & 6th August 2023, we’re putting on an EPIC weekend of live-streamed FUN, stuffed full of your favourite video formats, brand new ideas and, of course, two completely crazy Pass It On LIVES.
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#sortedfood #foodtrends #podcast
Guys let's make this HAPPEN!!!
The man, the legend. Please finally dry age Angel with the boys 😅
Can't wait !!!
Yoooooooo! I was hoping you would see this. I have been waiting so long for a Guga sorted colab!
"Let's do it!"
I need to see @gugaFoods in a 10 min burger battle
Ben: "Notice how us chefs always bring in simple, elegant, and tasteful things to share."
Kush , a chef: "Alright we're having Guinness and Monster."
I used to do cider and redbull. Admittedly, that was because it was the worst cider I'd ever tasted and I was trying to make it drinkable when the only other thing I had was redbull.
Kush chugging down the beer had me cracking up! Certified legend and such a perfect fit for the team
Haha why not huh! 😆
Start and end of the video :D
It is just a pity he offended the Irish in this video by naming a drink that used Guinness with the name of a British state terrorist organisation who where part of the attempted genocide of the Irish and who murdered countless Irish men, woman and children
Yeah me too!...what a lad
Now I want to watch Jamie down an oyster-beef-guinness smoothie.
“You retain so much stuff. Why can’t you cook?”
The Adriatic Sea is not as salty as Mike 🌊🧂
Shots fired 😆
Nuclear levels of shade XD
@@theghost9409I don't think Mike is a bad cook - I think he just panics too much!!
Legendary bants
@@theghost9409 I feel like we only see them cook in a very specific environment where they know they will be watched and judged by lots of people. They're also operating under constraints which may not be typically as exacting for other chefs such as time limits or severe budget restrictions. It's understandable that these constraints may not be where Mike or any of the others performs best and therefore I think it's a bit unfair to pass judgement on how good of a cook they are based solely on that. We've seen him pull out some crushing wins over the other chefs (I refer to them all as chefs, I'm aware they aren't all classically trained and recognised but it feels fair to give them the title given they cook for their profession) such as with the Scotch egg, the improvised duck ramen burger, the chicken dip burger and the instant noodle chicken nuggets for instance (I believe he won the cooking battles revisited series).
We know he can cook well some of the time, I just feel like so many of the challenges we see here use a tight time limit or need improvising which are probably not among his strong points leading to chaos, less overall productivity and oftentimes taking the safer option in challenges. You could maybe argue he's the weakest chef in Pass it On (debatable as he's never done something on the level of the cloud egg or derailed everyone as much as Ben) or perhaps that he was the worst at the chef skills challenge (such is subjective given things such as the squid badge and a photography challenge) but I wouldn't go so far as to conclude he's the worst cook at the table unless you can tell me that you have them all bring a dish round to your house each Friday to catch up or something beyond seeing him in a very specific environment. I could conclude Sorted are the best chefs in London as I've never been there and not seen any other cooking channels from there (sorry JOLLY but I'm not entirely convinced anyone on the team besides Gabie can cook) thus making Sorted the default best in my extremely skewed perspective. Sometimes we just can't draw such definitive conclusions without thorough evidence. (Plus it's just not generally that nice to make negative judgements online, they can do it to each other as they're friends but we shouldn't)
Kush's on/off camera chaos is such a good compliment to an already chaotic team I am loving seeing more on camera
Jamie’s pronunciation of “tajin” cracked me up 😂😂😂
I was looking for this comment! 😂
I spelt it our phonetically on my comment... and chamoy I was like hard ch Jaime hard Ch.
There goes Jamie offending ANOTHER Spanish speaking culture
@@Opalsfire1 😅😅
Agreed! Plus them saying Tajin good on eggs or potatoes!😂 It’s mostly used on fruit! Chamoy and Tajin on watermelon, cantaloupe, pineapple, etc is amazing!!!
Mike!!!! the Salt n Peppa reference was gold!
This video feels so personal and nice, the production value of the channel is amazing, but it's nice to sort of strip it all back and talk, feels like I'm just sat in the pub with you guys
Jamie: (haunted by Bennuendos)
Also Jamie: “Wrap it around my pickle, Ebbers.”
Kush "... Black and tan"
The entirety of Ireland: "do... Do they know?"
Exactly why I came to the comments
Do we care
@@kunimitsune177not as much . Been about century
To be fair, the drink came first
They don't it's not really covered in British history
Jamie's pronunciations of "chamoy," and "tajín" are sending me 💀
"Tah-jinn" 😮💨
I was literally smh at the screen, like Sir do you mean tuh-heen?? So bri-ish honestly lolol
They STILL say “tacos” like it rhymes with the word “whackos”, and “salsa” closer to “south-sa”
The ironic thing is that he definitely pronounces jalapeno correctly in other videos.
@@spiderdude2099 I'm still tryna figure out where he found the "r" sound in Tajin lol. Also yes "tack-o's" makes me giggle
Have the boys considered a title for this series? All I can think of is : "Bring It To The Table"
That’s a good one! We like it 👊
Big night in perhaps? 😁
@@SortedFoodit should be a new series then
I’m Irish and I had to rewind the video to make sure I hear right 😂😂 did not expect to hear “black and tan” from a Sorted video
people do not know
18th century name of the drink. Also a dog colour of many many breeds. Also, even when referring to Irish history, one of the most well-known phrases thanks to the song, so probably not an actual uncultured dig at anyone.
@@jasminv8653 definitely didn’t think this was the guys being mean - was just funny hearing the term out of their mouths
Surely a 2 component drink with alcohol is a highball, or grogg as we Swedes call it.
I really enjoy this format, idk why but it's fits great as a Friday video too, bordering on a podcast feel but with fun food based directed discussions
Love that you guys are continuing this series. Makes me miss the podcast a little less. 😜
Glad to hear it 😁
@@SortedFoodYou guys are the Best!🎉🎉🎉🎉🎉
@@SortedFoodbtw im pretty sure tajin is pronounced taheen
@@SortedFood put Tajin on fruit
Mikes point is SO spot on for ppl like me. I LOVE to cook for others but I dont really have the time to cook different recipes but my anxiety wont allow me to make anything less than the PERFECT example of that dish. So I usually spend hours pouring over different recipes for the same dish trying to determine whats the same, different, whats important to me/my guests, and then creating something from all of them. It doesnt always turn out perfect (so i feel down) so having someone do all that work for me, will allow me to enjoy the cooking process start to finish!
Chamoy: mostly used with fruit (mango, jicama, apple), or potato crisps (round thin fried ones, Lays style), covering several normally acidic sweets
Tajin: also used in fruit, but sometimes different ones (orange, jicama), popcorn, same potato crisps (after the chamoy), etc
Our normal loaded potatoes are with chamoy, valentina, tajin, powdered chile de arbol (spicy red chile), and lime
And then you say good bye to your stomach and intestines and a hell of hello to the toilet
As a Nothern Irish lass, the double-take I did when Kush said "black and tan" almost gave me whiplash 😂😂😂
Yep, I worked at a British pub in the US and we always were told to call it a half 'n half.
@@grantzolldan I had no idea it was a thing, nearly cracked a rib laughing
Come out and fight me like a man
As an Irish lass I was like "excuse me, what?" 😂😂😂
But the boys should look up what Black and Tans are. 😬😅
For me black and tan is a nickname for the Jacob sheeps breed.
"The difference between chefs and normals..."
Ben has entirely forgotten about Kush's antics and the weird flavour combination series. 😄
Jamie, please do the steak in mac & cheese powder next! ❤
There's also "black velvet" with Guiness and either champagne or cider.
I was thinking of the macaroni and cheese powder steak as well! One of his more memorable WTF mind blank dry aging ingredients.
Several pubs here in Canada serve black and tans. The bottom layer is often a cider, so that would give you the fruity flavour without the hyper-sweetness
We have them in Colorado as well, but I'd never had it with a cider. Sounds interesting! Here it's usually a pale ale (originally Bass, but Harp or any pale ale works) & usually Guinness (any porter or stout works). In Ireland, it's called Half & Half, as the original term is offensive. ETA: I commented before that section aired, & I can't believe they used Monster. Sounds awful 🤢 I can only do the coffee versions & only occasionally.
With Cider it is called a snake bite here in Texas. Black and tan normally has someone like Harp or a brown ale.
I have had a raspberry truffle with Guiness and a raspberry Lambec.
@@Opalsfire1 I've had Guinness with a shot of Raspberry vodka. I'll have to try the Lambec - sounds delicious 😋
We have them in the Midwest US too. Guiness and Harp mostly where I live. They're the only way I drink pale ale.
Just, whatever you do, never order one in Ireland
I love how Kush immediately explain "the science of baking soda for dry aging", meanwhile Guga is just like "someone said baking soda, let's do baking soda!"
Tajin is such a great seasoning blend… great to travel with too! 👏🏻👍🏻🇲🇽
This is one of the best formats you guys have come up with so far. Big fan.
You should try the Tajin on slices of nice cold cucumber, makes a nice summer treat.
Great on watermelon too.
@@ForestsGuardianOh sounds good! I hadn't tried that one yet, but will be trying that next time I get a watermelon.
I can feel all my Irish ancestors screaming through me
0:30 I thought it was appropiate to have a taste of that very moment.
Phrasing Ebbers! Bring back the bennuedo counter😂😂😂😂😂😂
Hi guys! You used a seasoning that we LOVE here in the SW of the U.S. Tajín (pronounced Tah Heen). It’s amazing sprinkled over fresh mango!
I love listening to people from the UK pronouncing Spanish words. It never disappoints.
The amount of times you all said black and tan 😂😂 as an Irish person shook me I wasn’t expecting it. Just don’t say it in Ireland…
Chamoy is pronounced ch-ah-moi-ee and Tajin is pronounced ta-hee-n.
Tajin is commonly eaten sprinkled on fresh cut fruit like pineapple, mango, and watermelon. And on some veggies like cucumber.
Chamoy is added to drinks, shaved ice, chips, and other snacks and foods.
Yeah so the pickle without the fruit by the foot sounds good.
Yay! I love a surprise Sorted video! Happy weekend eve ya'll!
Happy FriYAY!
@@SortedFood Saturday here guys!
Spaff, I am totally on board with the candy chamoy pickle! That sounds delicious! And Baz at 12:26 😂😂😂
lmao the drone getting destroyed on the SECOND day there is an iconic sorted moment
Yup 😂
Woah it's the guys from the ASDA ad, glad to see them capitlise on the exposure 😊
I was so happy that Jamie brought up their Virginia experience!!!! Honestly that whole video series is my favorite thing SORTED has ever done.
Lads Black and Tan is something else completely in Ireland. I’m in SHOCK this is a drink
I'm afraid to ask what it is...
@@kamjorgoriginally nickname of British Parliamentary police early 20th century
@@kamjorgthe black and tans were a shower of ex-army bastards sent over to Ireland by the British government to terrorise the locals during the Irish War of Independence.
ex British soldiers that were sent to police Ireland almond side the irish constabulary they were cruel destructive and brutalised Irish citizens
Would absolutely love to see you all collab with Guga. He's a great presenter, has some wonderfully off the wall ideas (and down to earth knowledge) and, most importantly, is a ton of fun.
Have you seen his recent collabs with Joshua Weissman (who'd also be a great guest)?
@@vnokesCO Oh yeah those are super fun too. Really I think both of them could have some great interactions with the Sorted team
Whelp, can't wait to see what trend Jamie finds that involves Fruit Gushers for next months vid!🤣
He's just going down the line of sugary, "fruit" snacks now!
Aw, those things are so nasty. No recipe could be good and that should be fun to watch.
surprising too bc he’s always “the savory man” lol
@@adde9506 would love to see him actually try to make a proper recipe involving the ideas he finds on tiktok, rather than just sticking to putting store bought snacks and condiments together.
I need this!
I love the podcasty episodes. The tone is just more chill.
I love these videos, as a normal, definitely always trying to reach a more zen chef level, but I'm truly amazed by these food trends and where they come from. More misses in this arena, but I've really expanded my palate trying random internet food trends. Of course, I need to often go back, find the origin and dial it back, but I think there's something be to learned. It's the same reason I love Sorted, all their content pushes me to be a better cook for myself and my family.
Mispronunciations aside, Tajin goes on fruit guys. I mean you can eat it on eggs and potato I guess but most people eat it on mango, watermelon, pineapple, cucumbers. Chamoy is used the same way often.
I for one appreciate Jaime bringing in TikTok videos. We have lots of candies coated in chamoy and tajin from gushers and gummy bears to apples as well, they are a big hit and some of my favorites. I think the pickle didn’t work because of the fruit by the foot.
I wouldn’t say they taste like trash and they’re a mistake 😢💔
Tajin “Tuh Heen” is delicious on most sweet fruits. Watermelon, pineapple, apple, etc. amazing
Also, may wanna fry a michealada. I may have misspelled that, but it’s a Mexican beverage that uses chamoy and tajin
Another new series that is just fantastic. Love this format.
Glad you enjoyed it. Thanks for watching 😁
7:05 As a home cook, that is exactly what I do. I read and read, then I synthesize the information. I make something new, every time, unless I am making something for the very first time. If it is the very first time, I follow a well researched recipe exactly as written.🤗🤗🤗🤗🤗🤗🤗🤗🤗🥰💋💋💋💋💋💐🇺🇸🌸
Sounds amazing! I love it when Ben shares travel stories 😍
1:20 Kush sitting there with an already empty drink. 😂 That boy was ready for the weekend!
22:15 And now I see where that first beer went. 😂 That's beginner drinking competition skill right there
Kush down it light a champ!!!
💪
3:40
Mike woke up and chose VIOLENCE 😂
This episode should’ve been named: ‘Lessons in Chemistry’. It was great fun!
To whoever edits all these videos; I love the uniform volume whether someone is speaking quietly or shouting HOWEVER your master volume is too low I need to crank up my TV up to 50+ to hear what they`re saying when normally other youtube channels are fine at 16-20 volume and this has been consistent for some time now.
I love these talks! You guys always have such great takes 😊😊😊😊❤❤❤❤❤
Glad you enjoy them 😁
@@SortedFoodi always do guys!❤❤❤❤😊😊😊😊
Noo that fruit rollup on the chamoy pickle looks SO GOOD! I am going to do that with the next chamoy pickle-- better yet, I'll do it with sour belt!
Someone the team could highlight: Maya Hates Tomatoes, here on the youtubes. She's done some great videos/recipes (particularly for home cooks and people on budgets), but I particularly like her "Love Letter to Cooking," which is such a tender way to talk about cooking and what it does for you. Plus she did a review of the Sorted app which I think was quite complimentary
I can’t help laughing at the pronunciation of takin and chamoy. 😂
The drink at the end gave me Uni flashbacks to having pints of Snakebite (45% Lager 45% Cider 10% Blackcurrant Cordial) when the beer was unreliable.
Yeah, all the uni drinks flashbacks for us too 😂
Haha, flashback to student pubs & Goth bars thinking about pints of snakebite. Always needed a bit of fag ash in it to make it totally authentic flavour wise. 🚬
Did bar work in late 70s (am I really that old!) Mainly in Welsh coastal towns. Tequila sunrise and Harvey wallbangers were the most exotic things I served. At one pub we had a rough cider on tap. Serving a pint of this with shot of Pernod to a customer was quite normal. They would sip some cider then drop the Pernod glass into the cider. Never tried it.
@@janetnz3389 Brilliant. I can smell the stale beer & feel the sticky carpet underfoot just reading that.I worked & drank in some shocking pubs back in my student days too.
I suppose being from Florida, USA I'm spoiled but I only know oysters to be severed on the shell (half shell). Those looked delicious!
Oh Dear! You may get some complaints from Ireland about serving "Black & Tans". Especially made with Guinness. Goes back to the 1920's & the Royal Irish Constabulary Reserve Force who were nicknamed the "Black & Tans" who had a rather bad reputation. so if served in Ireland its called a "half & Half".
On a lighter note is Jamie likes Chamoy sauce he should give "Amba" sauce a go. A Iraqi/Jewish sauce made from pickled green mangoes, lovely & sour. I slather it all over things like shawarma, falafel wraps & the likes. 🧑🍳👌
Was about to say this. I thought the term was already gone from common usage due to the link to this. The Black and Tans were horrendous, and the history is far too near the present still.
@@BazingaIII May be a generation thing? Certainly growing up outside of Ireland the term was still used here, but the association was known. Speaking to younger friends here on the mainland the link seems to be all but forgotten. But I knew not to use the term when visiting Ireland as I didn't want to cause offence.
The black and tans were ex British soldiers put into the irc and the were brutal to irish civilians they destroyer whatever they wanted and abused whoever they wanted they were a law unto themselves and as reprisal they were savagely cruel to common ordinary people of Ireland. We got them out and they can stay out.
You know they’re London Boys when they’d travel halfway across the world for food but refuse to go East 😂
aye, glad to be so early, great thing to wake up to, keep up the great work guys
Barry can’t have watched that many Guga videos as he constantly mentions that he lives in Miami.
Mike: “Whether or not I was executing it is up for debate.”
Janice, an Intellectual: “Who’s gonna tell him?”
😂 fair
@@SortedFood To be fair, I'm rather glad I'll never be in a situation to have Janice say anything about my cooking, I make the normals look Cheffy
These videos are super fun and learn so much from them. But god, the way Jamie said Tajín at 11:42 hurt me to my core.
Gotta get Guga there not only for the steak, but to teach Jamie how to pronounce tajin lol
I mean Kush(ion) is adorable but I miss that tall bearded ginger Scot.
TikTok Trends on this channel are always iconic. Arrived for the trends, stayed for the reactions.
Try with with your Tajin (tah- heen) cucumber slices with honey sprinkled with Tajin. a delicious snack
I should not be surprised that Mike enjoys a drop of Monster lmao
So glad you enjoyed Dubrovnik and Mali Ston!
On behalf of the people of Ireland we dont know what was more offensive, 1. How Mike pronounced ballymaloe 2. The fact you kept calling kush's drink a black in tan. It's a half and half, look up black in tans Ireland its not good and 3. You ruined a perfectly good Guinness.
But still love from Ireland 🇮🇪 😊
I find it hilarious Barry had the smallest glass to fill while Jamie had the largest but "don't get bored" Spaff got the perfect layers while arty Taylor didn't. My guy can really focus when he wants to.
These have been my favorite videos recently! Love the Big Night In vibes.
I sent over a package all the way from the other side of the world! Hope you guys get it in time for you all to open it in the summer shows!
In socal we eat tajin (ta-hin) a lot on fruit, not just with savory dishes. Pineapples, mangos, watermelon, bionicos, etc.
Hello , guys , love your videos , but I think you may need to look at the history of the black & tan, that’s all I am going to say , once again love your show
I'm a fan of pineapple and pickled ginger. It's a flavour combo that works for me VERY WELL.
We need to talk about threads!
I’d love to see you guys collab with B. Dylan Hollis
I absolutely love that we’re seeing more of Kush!! He is such a perfect match in the dynamic but is stil so different
Can someone please teach Jamie how to pronounce tajin 😂
I love the chilli vibe of this one
I hate to be that person, but the audio on this video is very low compared to what you normally have. I have my audio all the way up and am wearing headphones and using captions and can barely tell what you are saying. Just something to be aware of going forward! I love your videos and don't like missing out on anything you guys say!
Fun at the food sorting table
This is my favourite format and of course we start with Ben sharing a special moment with the Food Team.
Me almost chokes when he mentions a black & tan like oh boy here we go 😂
I think at this point, when you hear that something is from Tik Tok, you just resign yourself to it being weird. And potentially dangerous, lol.
Black and tan sounds pretty much like a brown and mild, a boilermaker, Two's and a mickey mouse.
In my local, a few regulars order, what they called, Black Velvet which was guinness, cider and blackcurrant cordial. I never tried it because i don't like guinness... but it was very popular
Yes, in Mexico we love fresh cucumbers, carrots, mango and jicama with tajin and chamoy.
The salt & pepper reference was brilliant!
So happy you loved my beautiful country! Ožujsko is the best 🇭🇷❤️💙
Oysters are an amazing food. Serving oysters on the half-shell (lid) is the most common presentation in most areas where fresh oysters are fished. It's certainly true here on the Gulf Coast of the US. The salt water seasons them perfectly.
On a tangent, There's an interesting history of how the oyster was key to the successful settlement of NYC/Manhattan. There was once a saying that 'no man can starve here' because of the high-quality sustenance oysters provide, and the immense number of oysters surrounding the island. They used them as not only a food source, but also for construction material. It was once the world's oyster capitol, and its history inspired a great book on the topic, "The Big Oyster."
Yay! Loved the reminiscence about Virginia in particular. I remember meeting y'all at Rappahannock the day after (I think) you went out on the bay with Thor. We loved having you in Richmond!
Thanks for the new one!
And now I so need a Sorted+Gugga combo!!!!
Seeing Ožujsko on my screen... Well, didn't have that on my bingo card for Sorted studio :D Waving hi from Croatia! Glad to see and hear you had an amazing time here!
I've used baking soda and salt to lightly cover chicken wings for several hours then bake in the oven. They come out crispy without frying in oil.
I like this format. I don't watch the shorts because that format is harder to find. So I like that you've taken a lot of things that aren't worth a whole long video and popped them into one long one. It's nice to have a casual watch :)
So awesome to seee you drink Ožujsko! Pozdrav (*greetings*) from Croatia 🥰
Someone might have mentioned it already but it’s pronounced tah-heen not tah-gin. So glad to see it on the show!
also they pronounced chamoy as if it were a french word like a shh sound, it's more like cha cha cha
Tajin on watermelon or pineapple (or any fruit pieces really) is a game changer!