Ben is just SO encouraging!...Not interfering with what the normals have decided to attempt to make, but being supportive...take a deep breath ..think about what you're doing next...he is a great big hug personified!!!
He's the reason I watch the channel and because of what you just said. He's a prat and makes me laugh and the whole crew is just the cherry on top. These guys and BeardMeetsFood reminds me of when the food network was worth watching. Plus it reminds me of ready steady cook and I hate to admit I really miss ready, steady, cook!
What a sweet sweet episode. Ben encouraging Mike to flip the Okonomiyaki and Barry suggesting sesame seeds and then scrambling to help Mike find them warmed my heart.
I really love how supportive they are of each other. Like, when Mike flipped the okonomiyaki, and Barry cheered for it. Then later he suggested the sesame seeds. I'd love to think I would be this supportive of a friend in a challenge, but I know the competitive monster in me would be willing that flip went terribly 🙈🤣
Barry's sotto voce "It's gonna be Mike" just before Ben announced the winner was quite sweet. The boys really do love and support each other, don't they?
@@furrantee no descriptions allowed im afraid they'll have to guess based on the pictures on the can or use google translate hope they have the camera app
The fried dace can is so good. Saw the shape and knew what it was immediately. I usually go pretty simple, either the can straight onto rice or break up the pieces and stir fry with some vegetables, usually gai lan (Chinese broccoli).
I just love the slight pause they kept having when describing their dishes. Ben describing Baz's sandwich as banh mi... inspired. Mike saying his dish is okonomiyaki... style.
Garden eggs are from the same group of plants as the eggplant/aubergines. It's generally white and turn yellow and orange as it ripens. In size, it's similar to thai eggplants but more oval in shape. Here in Ghana, they boil the vegetable and add its puree into soups, garden egg stew made with red palm oil is also delicious. Palm nut puree is mainly used for palm nut soup. You guys really need explore more of West african cuisines ❤
I did actually know that, tangentially thanks to this channel. I looked it up because I kept wondering why the Britons called them "aubergines," and why we in the US called them "eggplant" despite a giant, oblong purple plant looking literally nothing like an egg.
@@billyeveryteen7328 If you grew them, you'd instantly know why. They look like eggs growing on a tree when they are small and immature. I was in awe when I planted some in my roof garden and started to fruit.
Same! I knew aubergine was the French word for eggplant, but I had absolutely no clue what the hell a garden egg was. I have only ever heard of it called eggplants or aubergine, never garden egg. Learn something new every day! (And forget it the day after.)
I agree with Ben's decision of Mike having the winning dish. I also love the flashback of showing Ben burning Bacon as well because he was very harsh on Barry for doing it. Thanks Sorted Food for adding that in, accountability is always important! LOL 😀
I love these tin can challenges so much! I really want to get better at cooking with canned ingredients because they're so easy to have on hand if you don't want to run to the store, but I never know what I should spend my money on or how best to use the foods in their canned state. I'd love to see more canned meats like duck, chicken, beef etc. that I'd normally buy fresh but could use canned in a pinch.
I agree, but they really do need to tell us the brand of these tins. Canned food here is mostly terrible (the stores know who their customers are) so I could go buy the most expensive canned liver spread off the shelf and just wind up with human grade cat food.
They've featured canned confit duck on the videos before, definitely worth checking them out because it was one of the better cans they checked out! I think they were surprised with how crispy it became in the oven
@@bellewestley6856 Yeah, I remember that one! That was one of my favorite videos. I would love it if they'd incorporate it into these challenges again instead of just heating it up and serving it like a normal duck confit.
I loooove this format! And these “normals” are anything but - because that’s damn impressive on short notice with little planning time and say in the ingredients!
I feel as though the win/loss was determined by the style of dish. Mike choose to keep the tins the star of the dish while barry used all the thins to elevate bacon.
The palm nut mixture is used to make palm nut soup. You are meant to dilute mixture with water and It typically takes hours to cook down if not it can give you tummy aches. The garden eggs would have been great in this soup. Lastly this is something that is cooked all over West Africa.
I love these challenges, I'd also love to see what the chefs might do with the same combination of cans. I also really like the idea of having a certain stock of cans at home to get me out of trouble if I'm missing an ingredient, so I'd love to learn more about what are "good" things to have in cans at home.
I love the positivity and comradery in these challenges. It's something thats been missing from network challenges for years, and i really truly missed it
Would love to see this format continue. I only ever buy tinned tomatoes or beans, so I enjoy seeing what you come up with so that maybe I can learn something for myself.
as much as i like watching the wheels fall off, what an impressive showing from the boys today! two really creative and (from the sound of it) tasty plates of food!
This one really shows how far you all have come. Both dishes turned out very well it seems from here and from ingredients I would never have dreamed could go together.
Wow..the dece fish ( i'm hoping it's with black beans) and the pickled cabbage go awesome with rice porridge. It's kind of a common staple here in Asia. At least in Singapore it is.
Excellent interpretation of dishes with disparate ingredients. Both Mike & Barry did well & it was fun watching the two different journeys to the end dishes.
That canned dace in black bean sauce is sooo popular here in Hong Kong that during the 'food panic' at the start of covid, the supermarkets and similar food shops kept running out!
I make a homemade barbecue sauce/marinade every year for my dad's birthday (we have a huge cookout on the grill w friends) and my secret ingredient is that tinned fish + a tiny bit of instant espresso powder. no one has figured it out yet but everyone loves the sauce. huge fan of that fish I always have some on standby for things like curries and chili or noodle sauce.
This was a fantastic episode with the guys helping each other out with really challenging ingredients. I loved it! ❤❤ Tin Can Roulette is DEFINITELY one of my favorites! Please keep them coming!
Definitely keep making these. My roommates and I volunteer at a local food pantry and we often get tins with no labels that they can't give out. We have played this game many times.
An absolutely brilliant episode. Both Barry and Mike do such a great job of not knowing what they're doing yet ending up with things that are great in the end... It just shows you how far they've come since the early days of Sorted. I do miss the rock-paper-scissors to pick the cans. I can't decide if this was better or worse.
Fried Dace with Black Beans （豆豉鯪魚) is such a classic from HK! I know older generations used to open a can and eat it with rice and call it a meal (cheap and delicious)
I love it too. I think it would have been even more challenging if they gave them the one with black beans though, lol. Such a strong flavour to incorporate into a dish with other random cans. So glad that Ben steered him into eating the bones. Haha, my first thought when I saw it was "you only have 30 minutes total, get some rice on!" But just putting all three things on rice would not be enough for this challenge.
The black bean dace and pickle lettuce are store cupboard staples in my home!! Fish we usually stir fry it with Indian lettuce (油麥菜), I'll use the sauce/oil in the can and you basically don't have to add anything else other than the canned fish and veg. Pickle lettuce is something my grandma usually cracks open when we're having plain congee, but I've used it as a crunchy pickle in a tartar sauce and chopped up in a stir-fry as well!
I fry onions and add the canned fish, cut into pieces, to it. Add a bit of sugar to taste and it's a side to have with plain rice porridge. The lettuce is also a side dish for plain rice porridge when we are sick. Especially when we don't have any appetite for food. You can scramble it with eggs for another side dish.
I left a comment on the last video, and had a great response back from you guys made my day! since then I had an an anaphylaxis reaction to some food I ate and have been on oxygen in hospital since Thursday. Shh and just been binge watching since. I’m so glad I now get to relax and watch a great new video again to take my mind off things that’s sorted ! X😊
Mike is definitely my second favorite of the group (favorite being Kush because SWOON) and it was really cool seeing him truly keep it together and pull through with a fantastic dish that really made the most of his ingredients in the smartest way possible. Bravo Team Sorted; Bravo Barry for also making a great dish, but most notably, bravo Mike.
That was a clear win for Mike. Genius moves all over the place. Also like they both just chose the Tins closest to themselves... Is there a way to make it more random?
I agree with the decision here. Fewer fumbles and Mike focused on using the ingredients given to him rather than adding something bigger than the scope of the challenge. Barry made something I would choose off a menu between the two, but knowing how they achieved it made all the difference. Congratulations!
Garden eggs are used to make a tomato stew with fish or meat and eaten with boiled, fried or roasted yam in some parts of Nigeria. Its really delicious. We don't call the aubergines as well. They are known as garden eggs and the come in green, white and purple. They also come in round or long shapes. In the East, the green and white variants are eaten with spicy peanut butter and are used to welcome guests. I think you guys should explore the various ways garden eggs can be eaten.
This challenge was a lot of fun to watch, and I would be happy to watch more of them. I liked the element this time where the boys had to quickly grab for their cans, though that maybe took a wee bit away from the cold calculating judgments when one would have first choice. I enjoyed the fact that Baz and I were thinking the same thing when we saw the liver pate. I miss having a good banh mi near me.
this might sound silly or small, but when you ask your audience questions to comment, give their perspective etc I actually feel like you want to know, you are talking to us and it can sound so fake for so many other people. but for some reason, I always feel like the comment here never goes to waste! All the love
Well done, lads! I liked the small touch of changing the can selection to a game of grabs rather than one person "winning" and getting to pick their favs/sabotage the other. Great sportsmanship, great food, great job!
You'll actually find a lot of liver spread in Danish traditional cuisine around the time of when I was a child (I'm 26 now). We'd heat it in the oven/microwave, which would make it quite airy, and then serve is spread on rye bread with the rest of the smørrebrød (open sandwiches). I still eat a lot of it today, and it goes fantastic with bacon, so what Barry did there was absolutely perfect.
It was nice of Barry to make some snacking bacon for Jamie!
That's what friends are for 😆
i'm surprised he didn't appear like he did on the breakfasts video.
Yeah I was totally waiting for Jamie to hover by like a seagull and grab the bacon. 😂
Ben is just SO encouraging!...Not interfering with what the normals have decided to attempt to make, but being supportive...take a deep breath ..think about what you're doing next...he is a great big hug personified!!!
Absolutely- he just gently guides and nudges. The chefs on this channel have completely changed my perception of TV/ on camera chefs.
Part of what makes him a great friend as well as a chef.
He's the reason I watch the channel and because of what you just said. He's a prat and makes me laugh and the whole crew is just the cherry on top.
These guys and BeardMeetsFood reminds me of when the food network was worth watching.
Plus it reminds me of ready steady cook and I hate to admit I really miss ready, steady, cook!
Aside from his obnoxious condescending tone, sure
Regardless, he put liver as an option so he's still being evil.
Part of what I enjoy in Tin Can Roulette is that you have things I have NEVER EVER SEEN in cans before.
What a sweet sweet episode. Ben encouraging Mike to flip the Okonomiyaki and Barry suggesting sesame seeds and then scrambling to help Mike find them warmed my heart.
They're so wholesome, bless them.
Best tin episode yet!!
Oh, I loved this! The panic, the rapid adaptation, and the mutual support. :)
So glad to hear it! Thanks for watching :)
7:22 - 🤣🤣 Mike’s “oh, dear” when he hears he’s only got 7 minutes left sounds VERY Janice…
Just coincidental, for sure
Mike does the Janice voice
@@Shannon-um2cf yes, I know, I just thought it was funny that the “Janice” voice sort of slipped in.
Yeah, they are really close😂
@@Shannon-um2cf No idea what you're talking about. I've seen them both in the same room before.
8:05 - it's these moments of genuine solidarity and taking joy in each others' wins is what makes the Sorted team stand apart. ❤
Yes it is. They are a bunch of genuinely nice guys.
@@lesanelms7939 Yep, and they rib each other just as much, too! case in point- 14:19 🤣 Mike being a gracious winner, ticks Barry off.
I really love how supportive they are of each other. Like, when Mike flipped the okonomiyaki, and Barry cheered for it. Then later he suggested the sesame seeds. I'd love to think I would be this supportive of a friend in a challenge, but I know the competitive monster in me would be willing that flip went terribly 🙈🤣
Honestly, Mike using 3 random tins to elevate something as simple as cabage is really getting quite cheffy.
Barry's sotto voce "It's gonna be Mike" just before Ben announced the winner was quite sweet. The boys really do love and support each other, don't they?
9:22 Who knew the Huddlestorm dances
Excellent job calling out Ebbers with the bacon
9:40 - Missed opportunity to shout "OPEN SESAME" there, Mike 😂
You know the pure panic has crept in when Mike isn't able to make a quip right on time...
13:25 love the editor's shade at Ben's previous bacon mistake
For the next one of these can you choose cans from different continents call it intercantinental roulette
Love this idea 😂
this is a 10/10 idea
For the first round could we get all the tins in languages they can't understand with a vague general description?
Love this idea so much, could even make a pokerface challenge completely out of weird tin cans from around the world (Intercantinental pokerface)
@@furrantee no descriptions allowed im afraid they'll have to guess based on the pictures on the can
or use google translate hope they have the camera app
The fried dace can is so good. Saw the shape and knew what it was immediately. I usually go pretty simple, either the can straight onto rice or break up the pieces and stir fry with some vegetables, usually gai lan (Chinese broccoli).
I just love the slight pause they kept having when describing their dishes. Ben describing Baz's sandwich as banh mi... inspired. Mike saying his dish is okonomiyaki... style.
Garden eggs are from the same group of plants as the eggplant/aubergines. It's generally white and turn yellow and orange as it ripens.
In size, it's similar to thai eggplants but more oval in shape.
Here in Ghana, they boil the vegetable and add its puree into soups, garden egg stew made with red palm oil is also delicious.
Palm nut puree is mainly used for palm nut soup.
You guys really need explore more of West african cuisines ❤
It's not just the same group. They are in fact the first variety of eggplant/aubergine to reach America, hence our name for them.
11:24 EGGPLANT? I was confused as hell what a Garden Egg was....Thank you Ebbers
I did actually know that, tangentially thanks to this channel. I looked it up because I kept wondering why the Britons called them "aubergines," and why we in the US called them "eggplant" despite a giant, oblong purple plant looking literally nothing like an egg.
@@billyeveryteen7328 Google what an Aubergine looks like before going purple
@@billyeveryteen7328 If you grew them, you'd instantly know why. They look like eggs growing on a tree when they are small and immature. I was in awe when I planted some in my roof garden and started to fruit.
@@billyeveryteen7328 They don't just pop into existence oblong and purple, when they start growing they look like eggs.
Same! I knew aubergine was the French word for eggplant, but I had absolutely no clue what the hell a garden egg was. I have only ever heard of it called eggplants or aubergine, never garden egg. Learn something new every day! (And forget it the day after.)
That edit of Ben burning his bacon is so funny
The editors really said, "Chef says what? Burnt bacon? Roll the clip, boys."
I agree with Ben's decision of Mike having the winning dish.
I also love the flashback of showing Ben burning Bacon as well because he was very harsh on Barry for doing it. Thanks Sorted Food for adding that in, accountability is always important! LOL 😀
Mike's flip was phenomenal, braver than I could. Well done
Tinned fish is so slept on. Herring, mackerel, tuna. Love all of it.
I really lie Pacific Saurey. I also use Korean welks and tuna because of the sauces you can get them in.
I love these tin can challenges so much! I really want to get better at cooking with canned ingredients because they're so easy to have on hand if you don't want to run to the store, but I never know what I should spend my money on or how best to use the foods in their canned state. I'd love to see more canned meats like duck, chicken, beef etc. that I'd normally buy fresh but could use canned in a pinch.
Great suggestion, I'll pass your comment onto the team. Hayley @ Team Sorted
I agree, but they really do need to tell us the brand of these tins. Canned food here is mostly terrible (the stores know who their customers are) so I could go buy the most expensive canned liver spread off the shelf and just wind up with human grade cat food.
@@SortedFood Thanks!
They've featured canned confit duck on the videos before, definitely worth checking them out because it was one of the better cans they checked out! I think they were surprised with how crispy it became in the oven
@@bellewestley6856 Yeah, I remember that one! That was one of my favorite videos. I would love it if they'd incorporate it into these challenges again instead of just heating it up and serving it like a normal duck confit.
I loooove this format! And these “normals” are anything but - because that’s damn impressive on short notice with little planning time and say in the ingredients!
Mike scrambling for sesame seeds reminds me of that time Jamie tried to get parsley but he throws a singular spinach leaf to Barry.
I think each person getting the same tins and then making different things from it is just as interesting. More cans please!
"Think what it's similar to that you have used before"
Spafford "It's a root veg soooooooooo slaw it is"
Every time - o-ko-nom-i-ya-ki. They're all separate syllables hahahaha
It took me too long to figure out what they were saying. Their pronunciation is, honestly, kind of horrendous
It's hilarious. I read this before they said it and it STILL took me a few seconds to compute what they said. So bad 😂
Mike really deserved that win!
He smashed it today 👊
I feel as though the win/loss was determined by the style of dish. Mike choose to keep the tins the star of the dish while barry used all the thins to elevate bacon.
Look at Ebbers gently coaching them along, it's just lovely.
Yes, this format is great fun ! I am curious to see what is in those random tins that time and what chaotic plans Mike and Baz come up with.
The palm nut mixture is used to make palm nut soup. You are meant to dilute mixture with water and It typically takes hours to cook down if not it can give you tummy aches. The garden eggs would have been great in this soup. Lastly this is something that is cooked all over West Africa.
I love these challenges, I'd also love to see what the chefs might do with the same combination of cans. I also really like the idea of having a certain stock of cans at home to get me out of trouble if I'm missing an ingredient, so I'd love to learn more about what are "good" things to have in cans at home.
I absolutely love Mike's confusion followed by disappointment when he said "... I've got condensed milk..."
I simply love it when the guys are so supportive and kind to one another!
Reminds me of the "old" days of 2016.
I love the positivity and comradery in these challenges. It's something thats been missing from network challenges for years, and i really truly missed it
Would love to see this format continue. I only ever buy tinned tomatoes or beans, so I enjoy seeing what you come up with so that maybe I can learn something for myself.
Famous Last Words: “We’re fully experimenting here, guys.”
Always 😂
One of the best tin can roulette segments in recent memory. Both would be something I would like to try.
I love those tin challenges! They're a great way to be creative, and discover and use unusual ingredients.
Grew up eating that fish with congee, good stuff. Super challenging batch to cook with though!
Tin Can Roulette is one of my most favoured series of Sorted. Always exciting and inspiring. Please do lots more of that 😊
as much as i like watching the wheels fall off, what an impressive showing from the boys today! two really creative and (from the sound of it) tasty plates of food!
This series is wonderful- and this episode was a joy to watch
Thanks Mary!
This one really shows how far you all have come. Both dishes turned out very well it seems from here and from ingredients I would never have dreamed could go together.
I love these tinned challenges! They riffed on two of my absolute favorites. I can see why it was so hard to choose between them
Wow..the dece fish ( i'm hoping it's with black beans) and the pickled cabbage go awesome with rice porridge. It's kind of a common staple here in Asia. At least in Singapore it is.
Loved how gentle and kind we were to the normals (yes that means Barry) today, very wholesome and good fun
Love garden eggs. It's the only eggplant I eat. Doesn't have that weird eggplant aftertaste.
Excellent interpretation of dishes with disparate ingredients. Both Mike & Barry did well & it was fun watching the two different journeys to the end dishes.
Epic and uplifting episode as always boys. Mike also showing his skill even though he lacks confidence in himself sometimes
Love this series! It’s always a laugh, and makes you think about creative uses for everything, not just tinned stuff. Great job, guys 🤗
That canned dace in black bean sauce is sooo popular here in Hong Kong that during the 'food panic' at the start of covid, the supermarkets and similar food shops kept running out!
I make a homemade barbecue sauce/marinade every year for my dad's birthday (we have a huge cookout on the grill w friends) and my secret ingredient is that tinned fish + a tiny bit of instant espresso powder. no one has figured it out yet but everyone loves the sauce. huge fan of that fish I always have some on standby for things like curries and chili or noodle sauce.
The can fish Mike got is my favorite late night meal! Goes great with warm rice, esp when all mixed together!
What type of fish was it?
Im glad you referenced the previous bacon burning.
This was a fantastic episode with the guys helping each other out with really challenging ingredients. I loved it! ❤❤ Tin Can Roulette is DEFINITELY one of my favorites! Please keep them coming!
Love tin challenges, might be worth getting tins/cans from around the world and each selection is from a different country
Definitely keep making these. My roommates and I volunteer at a local food pantry and we often get tins with no labels that they can't give out. We have played this game many times.
An absolutely brilliant episode. Both Barry and Mike do such a great job of not knowing what they're doing yet ending up with things that are great in the end... It just shows you how far they've come since the early days of Sorted. I do miss the rock-paper-scissors to pick the cans. I can't decide if this was better or worse.
Fried Dace with Black Beans （豆豉鯪魚) is such a classic from HK! I know older generations used to open a can and eat it with rice and call it a meal (cheap and delicious)
Same here, still crack one open on occasion.
I love it too. I think it would have been even more challenging if they gave them the one with black beans though, lol. Such a strong flavour to incorporate into a dish with other random cans. So glad that Ben steered him into eating the bones. Haha, my first thought when I saw it was "you only have 30 minutes total, get some rice on!" But just putting all three things on rice would not be enough for this challenge.
@@SquidandCatAdventures I didn't even know they had these without black beans. Was very confused when I didn't see beans in the tin.
Fried dace and the pickled thing that Barry grabbed are commonly toppings for porridge!
@@dolan-dukLiterally what I was thinking. Just make a congee and done.
Well done Mike 👏 well deserved and Barrys dish sounded yummy too x
The black bean dace and pickle lettuce are store cupboard staples in my home!! Fish we usually stir fry it with Indian lettuce (油麥菜), I'll use the sauce/oil in the can and you basically don't have to add anything else other than the canned fish and veg.
Pickle lettuce is something my grandma usually cracks open when we're having plain congee, but I've used it as a crunchy pickle in a tartar sauce and chopped up in a stir-fry as well!
The canned fish and pickled Lettuce were staples for me in college 🤣 still love them btw
I fry onions and add the canned fish, cut into pieces, to it. Add a bit of sugar to taste and it's a side to have with plain rice porridge. The lettuce is also a side dish for plain rice porridge when we are sick. Especially when we don't have any appetite for food. You can scramble it with eggs for another side dish.
I left a comment on the last video, and had a great response back from you guys made my day! since then I had an an anaphylaxis reaction to some food I ate and have been on oxygen in hospital since Thursday. Shh and just been binge watching since. I’m so glad I now get to relax and watch a great new video again to take my mind off things that’s sorted ! X😊
Mike is definitely my second favorite of the group (favorite being Kush because SWOON) and it was really cool seeing him truly keep it together and pull through with a fantastic dish that really made the most of his ingredients in the smartest way possible. Bravo Team Sorted; Bravo Barry for also making a great dish, but most notably, bravo Mike.
It’s not ‘flapping’, it’s ✨spectacularly descending into full Mike✨
They both killed it. Ben probably had the hardest job having to pick a winner. These types of videos are always super fun to watch.
Way to keep the boys encouraged Ben! Love these tin can vids!
That was a clear win for Mike. Genius moves all over the place.
Also like they both just chose the Tins closest to themselves... Is there a way to make it more random?
Canned dace with black beans over some rice is such a big comfort food for me. Love seeing it show up in a video! Great vid!
I agree with the decision here. Fewer fumbles and Mike focused on using the ingredients given to him rather than adding something bigger than the scope of the challenge. Barry made something I would choose off a menu between the two, but knowing how they achieved it made all the difference. Congratulations!
The tin of fish and the pickled lettuce are an absolute favourite of mine. They pair very well with congee.
i love how yall show something that can look nasty but is packed with flavor or is just a solid base to cooking in a easy tin
love the tinned can challenge. helpful to find inspiration for getting rid of pantry leftovers
These are some excellent dishes, props to the normals for coming up with them on the fly
I love these videos! They feel like the cooking I have to do at the end of the month when I have random stuff left.
The sportsmanship here is awesome both guys repecting each other and being humble in victory
Garden eggs are used to make a tomato stew with fish or meat and eaten with boiled, fried or roasted yam in some parts of Nigeria. Its really delicious. We don't call the aubergines as well. They are known as garden eggs and the come in green, white and purple. They also come in round or long shapes. In the East, the green and white variants are eaten with spicy peanut butter and are used to welcome guests. I think you guys should explore the various ways garden eggs can be eaten.
This was such a wholesome and fun video, thank you all for making it! :D
I love that they sport each other above al else. There are no winners or looser on this team,GOOOOO SORTED!
This challenge was a lot of fun to watch, and I would be happy to watch more of them.
I liked the element this time where the boys had to quickly grab for their cans, though that maybe took a wee bit away from the cold calculating judgments when one would have first choice.
I enjoyed the fact that Baz and I were thinking the same thing when we saw the liver pate. I miss having a good banh mi near me.
I love this format. Thanks for another video with great foodie inspiration!
this might sound silly or small, but when you ask your audience questions to comment, give their perspective etc I actually feel like you want to know, you are talking to us and it can sound so fake for so many other people. but for some reason, I always feel like the comment here never goes to waste! All the love
I think they did great! They've come such a long way over the years. Bravo
Love these, the panic and chaos and creativity is chef's kiss
Well done, lads! I liked the small touch of changing the can selection to a game of grabs rather than one person "winning" and getting to pick their favs/sabotage the other. Great sportsmanship, great food, great job!
💜💜💜 This format!!! More tin can roulette, please!!!
It's always nice to see a video where things come together well. It balances out the other chaos 😆
Love this format! More please.
love the mystery of a tin can challenge!!
Literally, anything could happen.... 😅
You'll actually find a lot of liver spread in Danish traditional cuisine around the time of when I was a child (I'm 26 now). We'd heat it in the oven/microwave, which would make it quite airy, and then serve is spread on rye bread with the rest of the smørrebrød (open sandwiches). I still eat a lot of it today, and it goes fantastic with bacon, so what Barry did there was absolutely perfect.
Thats the most successful huttle-storm we've ever seen!
All I can say after the tins were picked 'o boy' 😂
Yep 😅
And all I can say after they've cooked is o wow!
These roulettes are my favorite challenges the boys do, regardless of who's in the middle of it
Glad to hear it 🙌
Absolutely fantastic video! I love these fun and inspiring videos. You guys are amazing! Thank you!!!
Great episode as usual, well done Mike and thank you Ebbers for your guidance. ❤❤❤
That was lovely! ❤ Great job all around!
I love these challenges! Keep 'em coming!