Ben was really impressive! I sometimes forget he's ACTUALLY a chef. The fact that when Jamie said "think of the name" and he went right to "we need twice as much" was a leap I'd never have made. Plus...multiple Ben-uendos in this which is what we all really come to see.
I'm not gonna lie, Ebbers, has probably more world knowledge than most classically chefs. Even though he's mostly an entertainer, I think he's unlocked some sort of universal understanding which can't really be taught. I say this as a Brazilian pseudo chef which probably would have got that dish really wrong from what I envisioned. PS: I cook with cassava all the time.
One of my old carers was Congalise and she would make a massive pot of this at the weekend to last her all week. She said it was the only dish she knew how to cook and didn’t think she needed to learn anything else, because she liked this so much. She boiled hers for hours and hours and hours!
Boys boys boys, I have to say this might be your best series to date. When you go through A-Z please please come back for a season 2 and start from A again and keep it going until you tick off every country!
My tip is to wear gloves while handling peppers. I grow peppers, everything from jalapeno to 7 pots, and you will ruin the whole day if you forget. Some people are sensitive enough to the spice that even after pruning the plant itself you can burn yourself. I wear gloves when I cut my ultra hot plants. The leaves are also great to use in dishes. (The reason they are called 7 pot peppers is because in Trinidad they say 1 pepper is enough to spice 7 pots of stew. "The More You Know.")
Gonna need you guys to make a segment called 'I Can't Bay-Leaf It', where you try to guess which dish has had a bay leaf in it to "enhance" its flavour
@@SmileyTom666 that’s interesting and maybe also worthy of a sorted video. What spices are effective dry, and which ones require the fresh version to be noticeable/good.
Really glad to see y'all try African food more consistently! As one that really enjoys learning about global food traditions, it was always disappointing to see Africa's rich culinary diversity skipped by many chefs/cooking programs while claiming "global" coverage. Props to you for taking on a really daunting challenge in a respectful, fun, and accessible way! Absolutely loving this series!!
Unlike celeb chefs that recycle the same basic recipes into a new redundant cookbook every year or so, the Sorted Food crew really make the effort to highlight new and unfamiliar cuisines/ingredients.
Hilariously, when you guys posted this, I said that you HAD to make fufu and pondu makes a lot of sense with it. But even better, my mom made some last night and sent me home with a bunch so even though it’s about an hour before lunch time here, I think I’m going to have to eat my pondu and fufu while I watch this video
So excited for Denmark! As a Dane myself, i would LOVE to see the guys have a crack at a Bøfsandwich. Probably the most comforting food i have ever had, and just the sight of it makes you go "What in the King Christian the 4th?!" It has enough complexity making the remoulade, crispy onions, sauce etc. by yourself, and Jamie's reaction would be absolutely priceless. Love your stuff!
Absolutely brilliant idea! A lot of Danish food lacks the complexity to be interesting to this concept, but not this. 'The Danish burger' gets a thumbs up from me 😅
I mean I can't think of anything more Danish than smørrebrød, but that is at its base incredibly simple to assemble and mostly a chore to make from scratch assuming you make the bread and all the condiments for a spread of different smørrebrød (as would be traditional) yourself. And "danishes" (the pastry) isn't even distinctly Danish, although popular in Denmark; it's based on vienna tradition, and is called "Wienerbrød" in Scandinavia for that reason. Aside from smørrebrød, the most Danish thing I can think of is flæskesteg, which can be technically tricky to get right due to the crispy skin, but from your POV it's not going to be "hard". It's an incredibly traditional Danish dish, though, with some appled red cabbage (you'll get some more use out of those bay leafs!), a thick gravy cream sauce, pickled pearl onions and cucumber, and sweet fried potatoes (essentially candied potatoes). It just might be hard to get the whole "exotic world food hard to cook" angle on this one from a European/Euro-American perspective. Bøfsandwich is after all basically just a burger with a more processed/mixed patty, with two kinds of onion, served with sauce.
Huge fan, from Denmark. Very much looking forward to seeing the next one :D I think we Danes for the most part are pretty proud of our food culture, a lot of great new Nordic. Some of the older stuff, from "smørebrød" to "Flæskestegs Sandwich with gravy" I would understand why others find weird. However what I would love to see the guys make is "Tarteletter" an old and odd dish, but never the less both most old and young people love it. Tarteletter is in short a cup of white sauce, with chicken and white asparagus, where the cup is made of puff pastry. And it's bloody brilliant!!!
@@danniandersen5858 Agreed, the old stuff is a bit simple and the modern New Nordic is more of a concept and not a single dish. Tarteletter however is just a fun dish I haven't seen anywhere else, maybe add "æbleskriver" for dessert or something.
I would love to see you guys do an upscale/downscale series, where Ebbers has to upscale a truly basic dish while keeping the spirit of the dish but only using the highest quality materials. while the normals have to downscale something extremely fancy to be pub grub grade, then the next episode the roles are switched.
I'm so excited to hear that you will be making a dish from Denmark🇩🇰. As a Dane that lives abroad, the food I miss the most is Æbleskiver. Would love to see you all attempt to make it. Looking forward to the video already!🇩🇰
The fact that they all said in sync the second part of “if you’re cooking with chili, don’t touch your Willy” tells me there’s probably trauma involved 😂
Almost couldn't believe the wheel of fortune landed on good ol' Denmark! 'Tarteletter' is a very popular danish dish (not too fond of it myself though). Good challenge in trying to homemake the 'baskets' and getting the shape right. Also a saying that goes with it: "Nogen tager det tungt, andre tarteletter", where tarteletter is a wordplay for "tager-det-lettere"; translated meaning something along the lines of "some people take things (with a) heavy (mind), others take it easy". Danish pastry is also not a bad idea - definitely challenging! Good luck :D
I loved how excited Ben and Mike were trying everything and working things out. i think they enjoy this challenge as much as we do. Also loved how much you tried to explain things so we viewers could imagine the tastes and flavors.
I am a Danes 😁 It is soon Christmas so I will suggest this: Red, warm, pickled cabbage Boiled potatoes Caramlized potatoes (brun kartoffel) Brown sauce with the gravy from the meat Pork belly/roasted pork with crackling crisp on top :D There you got a full dish ^^
Ben's brain and skill and can do attitude, Barry's beautiful hair and eyes and sarcasm, Mike's curiosity, and Jamie's humor and you have the Voltron of YT cheftainment.
Smørrebrød would definitely be fun. Because there are so many options - at first, you're like, it's an open faced sandwich, how hard can it be? But making all the various layers, bits and pieces, and then combining them into something that works together brings the challenge. We loved to have these in Denmark for lunch, just pop into a coffee shop and get three different smørrebrød for variety.
"Julefrokost"! It's getting closer to Christmas and one thing Danes love to gather around and eat is "things-on-rye-bread". Big family lunch at Easter or around Christmas. The fun thing would be cooking the toppings for the bread (and the bread of course). This would be things like "leverpostej" (liver paste), "marinerede sild" (Marinated herring), "Karrysild" (Curry Herring) - half a million other versions of herring. It's basically family-gathering DIY "smørrebrød" (open faced sandwich). The Christmas lunch ("julefrokost") is at hing where the toppings are a topic for debate every year. Everyone has an opinion of what toppings belong and what toppings don't. So if you want to capture Danish cuisine without hitting to close to the British isles I would suggest "Julefrokost" or "påskefrokst" (same thing, different time of the year - in short). It hits home on the love of rye bread and open faced sandwiches as well as on the love of fish.
It's interesting to see Cassava Leaves used in the dish. Cassava (Tapioca) is a staple in southern India and the leaves are never used. They are buried after harvesting because if cattle eat it, there is a chance they will die. They have high cyanide content, similar to apple seeds. May be a different type of plant that evolved differently there.
Generally, there are two types of cassava, bitter and sweet. Sweet cassava is what is most commonly used for such things as cassava flour. Most of the cyanide tends to be in the skin, and at the surface of the vegetable, so is safer to use once it's been properly prepared. Bitter cassava is much more dangerous, as the cyanide is through the entirety of the root. Where I am from in Guyana, we use bitter cassava to make cassareep, a local amerindian seasoning that also serves as a food preservative (see Guyanese Pepperpot, if you're interested). The leaves are dangerous unless well cooked, so I can certainly see why it would be anathema to cattle.
Hi, I’m Danish and you guys wanted a Challenge… so we have something here called “æbleskiver”, which is a pastry normally served with jam and sugar. Then there’s Also danish pastry such as wienerbrød
Some lesser known dishes from DK: Brunkål med fars (brown-cabbage with minced meat) Grønlangkål and glaseret skinke (Green-long-cabbage with glazed ham) 😂 Stegte ål (fried eels) Can't wait to see the next one! 🙌🏻
For Denmark try flæskesteg med brune kartofler. I was so confused when I was confronted with the potatoes for the first time but now I absolutely love them it's something I've never seen anywhere else. And the crunchy fat on flæskesteg is heavenly.
Been to the DRC many times and this is a staple there too. Your stew looks good and earthy is the best way to describe the flavour. Your fufu texture looked pretty good too but the food processor one that you discarded was actually the most accurate. Overall I'm really impressed with how you got along with this challenge and I think you should be proud of what you did here. And any African would be proud too
“Forloren skildpadde “ ( Fake turtle ) really made today ( some buy it in tins ) , properly the one of the more complex dishes to make , as many different components in the dish.
Here in Denmark traditional food is often known as the grandmar kitchen (Mormors Køkken) its not very complicated and i guess you would like it to be. I would suggest 3 courses a starter, main and dessert (very traditional) but give them 1 big bag with all of the ingredients and let them figure out what goes with what. Three good dishes could be tarteletter with chicken and white asparagus (maybe the most famous starter ever) Flæskesteg (pork roast) for main with caramelized potatoes and red cabbage. It can be tricky to get the right crackeling, also a big chance of drying out the meat. The cabbage needs to have the right amount of acidity to cut threw the heavy pork and sweet potatoes. For dessert i would go for Citronfromage wich is very tasteful if done correct. Can be tough to get the right consistency and smoothness. Cant wait to se what you come up with, love your show :)
I think that the most Danish dish is "flæskesteg med brun sovs, brunede og hvide kartofler med varm rødkål", it is also frequently eaten on Christmas Eve. It's difficult to translate, but I would describe it as being roast pork with crackling crisp pork belly, brown gravy made with liquids from the pork, boiled and then caramelized potatoes and regular potatoes (we always get both options), warm pickled red cabbage, usually bought, but easily made, though it takes some time. ☺️
Even though it’s mostly popular in Jutland, you could make a Danish beef sandwich (bøfsandwich) with gravy. It’s a burger with pickled beets, ketchup, remoulade, crispy onions and when it’s served it gets drenched in thick gravy
Super excited to see what Danish food treasures you will dig up! 🤩👏🏻👏🏻🇩🇰 as a Dane who teach English and food science in 6th grade, I am hoping for something like: ryebread (Rugbrød) with liverpate made from porkliver(leverpostej) and maybe some pickled beetroots on top.. open faced sandwhich style (smørrebrød) If so, I hope to be able to use the episode in my classroom to show my pupils how British people might see Danish food culture, and then we can try cooking the same thing in food class 👏🏻 it would make for some amazing lessons 😍
For the danish food suggestions Always remember chilled snaps, beer or both ! (If savory) Sweet option for me would be Æbleskiver (fried dough with apple pieces, and icing sugar and jam as accessory ) As for savory options it would have to be between Tarteletter med høns og asparges (Tartlets filled with a chicken and asparagus mixture) Doing the tartlet shells home made of course Leverpostej med frisk rugbrød (Danish Liver Pate with freshly baked *danish* rye bread.Stegt flæsk med persillesovs (Fried Pork Breast with Parsley Sauce)
For danish dishes, then you could make different versions of smørrebrød including making your own ryebread. If you want something special with references to other kitchens, then you could make tartelets with chicken and white asparagus. Cakes are hard to wing, but a danish cake called 'Brunsviger' is doable and a region of Denmark is famous for them.
Some suggestions for some Danish dishes -Bøfsandwich (hamburger sandwich). A hard seared mince beef steak/patty which you finish cooking by poaching in brown beef sauce. Served like a burger in a toasted bun with remulade, mustard, fried onions, chopped white onion, stewed red cabbage or pickled beetroot, pickled cucumber and finally topped with a healthy dose of the sauce and the top bun. - Stjerneskud. (shooting star) a classic dish with both poached and fried plaice. Served with shrimp, salad and a dressing on toasted bread. - Stegt flæsk (fried pork). The national dish. served with potatoes and a parsley sauce. (maybe a bit too simple) - Jule and (christmas duck). Stuffed with apples and prunes. Served with caramelized potatoes (brune kartofler), regular potatoes, stewed red cabbage and a thick brown sauce made with the duck drippings and redcurrant jelly (not jam.. or marmalade for that matter). Less traditional additions could be potato crisps ( like walkers ready salted) - Æble flæsk (apple pork). Well salted pork belly fried until crisp, then apples, onions, sugar and a few spices are cooked in the pork fat until tender. served on buttered Danish ryebread. - Nytårstorsk (new year cod). Poached cod served with potatoes, pickled beetroot, boiled eggs and a mustard sauce. Maybe a bit of bacon too but, I am not sure that is traditional. Please do the Bøfsandwich.. it is a wonderful mess.. like this channel.
Suggestion from a Dane: Bøfsandwich med brun sovs. It’s essentially a very over the top burger with tons of onions, chips and topped off with tons of gravy poured on top of the entire thing. It’s not a high class type meal, but it’s a very classic pub meal here.
As a Dane who has had fufu in Ghana before, this was a real treat of a video. Denmark of course is very well known for smørrebrød (open faced sandwiches) but I'd love to see you make the probably most iconic one known as Stjerneskud (shooting star). You could even bake a traditional Danish rye bread. On a Stjerneskud there are two filets of plaice, one steamed and one breaded and fried, green asparagus, white asparagus, cucumber, lemon, shrimp, maybe some cherry tomatoes, lumpfish roe and a sour cream dressing.
Big fan from Denmark! Love these kinda videos with food from diferent countries :D I think some of the best dishes could be: Savory: - Tarteletter - Sylte - Rullepølse - Skibberlabsovs med spejlæg og syltede rødbeder. - Stegte sild - Æbleflæsk - Forloren skildpadde (Faux turtle) Sweet: - Ris a la mande - Kransekage - Æbleskiver (bit difficult... You kinda need a special pan for it) - Hindbærsnitter - Medaljer (a cake)
This series is so Educational!! And your comedic timing is on point!! I've actually been on a sort of Sorted binge lately, and I've just been watching some of your older videos earlier tonight!! i sometimes forget just how long you guys have been doing this!! I found you guys about 7 years ago and I am so impressed at how far you've come!! I hope you keep getting better and continue making awesome, entertaining videos that make a lot of people hungry!! Cheers boys!! 🙂💛
Here is some dishes: - Burning love (brændende kærlighed) - Karbonader with stuvede grøntsager og kartofler - Brown gravy with potatoes and roasted pork back or belly - Shooting star (stjerneskud) - Smørrebrød ("open sandwich") - Fried pork belly with parsley gravy and potatoes (Stegt flæsk med persillesovs) - Swedish potato dish (svensk pølse ret) - or just classic frikadeller 😍😍😍 As a foodie and a person who makes these most days as my job, i will wait with anticipation 🙌🏼🙌🏼
A lot of Danish dishes could be fun to watch them try: Several people have already suggested different types of 'Smørrebrød', which I think would be great. The challenge here is making all the condiments and assembling the finished product. A classic Danish 'flæskesteg' could be fun, but the roast itself isn't that hard. To make it fun and a bit more challenging combine it with the classic sidedishes browned (caramellised) potatoes, sweet stewed red cabbage, maybe even a pickled green tomato, and of course the real challenge; traditional Danish gravy (which is quite a jump from the British counterpart) A fun suggestion which requires a bit of jiggling with the format, could be to let them pickle their own herring. Let them try their hand with a couple of different types of pickled herring (classic, spiced, curried, with mustard or with dill). Alternatively, you could go with 'stegt sild i eddike' (fried herring in vinegar), which is eaten on bread. For a slightly more unknown dish, try 'boller i selleri' (meatballs in celeriac) which is either consumed with potatoes or on rye bread.. If you want pastry the most traditional is probably 'kringle', a sweet variant of pretzl. But you might not be able to evaluate the result according to the incredible strict standards that danes use, unless you invite one into the studio.. Another strange, but not necessarily challenging dish is 'brunsviger' which is a yeast dough topped with a mix of brown sugar and butter. People from the island of 'Fyn' (Funen) enforce a near-zealous dogma surrounding their preparation.. Into the desserts there are two obvious choices: 'koldskål' and 'rødgrød' Both excel in their difficulty in pronunciation for a Brit. The latter is simply red fruits cooked together and served with (unwhipped) cream. It's very much a summer dish and should be made with fresh fruits. 'Koldskål' is a cold sweet "soup" made with buttermilk, ymer (a Danish soured milk product), eggs, sugar, vanilla and possibly some fruits (I make mine with strawberries, I blend a small frozen bag of them and mix in last which also helps cool the dish down). Finally, if you wanted to make a joke of it, just make 'øllebrød'. Which is a porridge made with rye bread, water, 'hvidtøl (a Danish type of beer). Nowadays usually sweetened with a little bit of sugar and served with whipped cream. This is also sadly one of the only truly Danish dishes. Even Noma made a version of it. EDIT: Oh, wow! I forgot the obvious choice: Make a "bøfsandwich" burger! Jamie gonna go ballistic over this. It's a burger covered in fried onions and gravy.. Even George Motz tried this and loved it.
Since it's almost Christmas, I suggest a traditional Danish Christmas dinner. A whole duck, roasted in the own (for hours) with apple slices and prunes inside. White potatoes - regular boiled potatoes. Brown potatoes - tiny potatoes boiled and then re-heated on a pan in a caramel sauce made of sugar and butter, thus "browning" them. Warmed shredded red cabbage. Halved apples, blanched in sugar-water, served (cold) with a spoonful of currant jelly in the deepening in the middle. Brown sauce made with the melted duck fat. Served with salty potato crisp on the side. In my family, we also serve it with Waldorf salad. For dessert, it's Risalamande (ris'ala'mande - rice ala almonds). It rice cooked in milk until it becomes a poridge. Then cooled completely before you add blanched almonds without skin and chopped, sugar, vanilla, and whipped cream, mixing it all together. Serve it with warm cherry sauce to pure on your portion. The tradition is to hide one whole almond in the dessert, and whoever happens to get the almonds, win the almond present (a small gift someone brought to the celebration. Traditionally, it was marcipan in the shape of a pig.) That, or our national dish; Stegt flæsk med persillesovs. Roasted pork (think thick slices of netural bacon), served with boiled potatoes and a white sauce with chopped parsley in it.
As a Namibian, I would love to see you guys make Bobotie, I understand it's not complicated, but i'd love to see them try and make it or bunny chow, again not complicated, but it's a lovely cheap and easy dish that you can make as simplistic or complicated as you like. Potjie Kos :D another lovely dish although that'll set off fire alarms with a side of pap.
As a Dane, I’m extremely excited for the next episode of this series! Suggestions: - Brændende Kærlighed - Tarteletter - Svensk pølseret - Karbonader - Skipperlabskovs Good luck, guys!
Google's auto translation for the first and third ones are "Burning Love" And "Swedish Sausage Dish" Please tell me either of those are even REMOTELY close?
I went to Congo 10 years ago to meet my dad's side of the family for the first time. You are litteraly making my favourite thing I had there 😭 Saka saka is BEYOND delicious I'm so excited to see you cook it! And nothing beats some good fufu. YUM!
It's weird (?) but watching you guys pound the cassava reminded me of making mochi the old fashioned way when I was in school. :O While I'd love to see you guys try that someday, I was mostly thinking about how cool it is how people are the same, even across cultures. |D People like hitting stuff to make food. |D |D
I'm from Denmark and i have been reading some of the comments here. Lots of people want you to some of the traditional Danish Christmas foods. I think that's to easy for the boys. You should bake your own rye bread and make smørrebrød ( the Danish Open faced sandwiches). Some of them include a liver pate we consume a lot i Denmark called "leverpostej" which isn't that hard to make and might be a challenge for the normals considering the Ingredients. Some things to note about Danish cooking is that a lot of originates from french cooking and isn't that far of most of the time( Ben at least shouldn't participate in the actual cooking due to this). Danish cooking in essence is also a lot like English cooking in the sense that we use a lot of potatoes, sauce and meat in different variations. It is farmstead cooking with roughly the same Ingredients you have and know. Whatever you pick i look forward to the next episode 😉
As a Dane, I have to suggest Smørebrød. There's so many different open faced sandwiches, of which there's a lot of different processes you can explore. Of these there's: "The Veterinarian's Midnight Snack", "Shooting Star", "Sun over Gudhjem", "Parisian Steak", amung many others. Most importantly, it highlights Danish Ryebread, which is a stable here. I'm so excited for the next episode!
But they should do it right. Make their own ryebread and pickle their own herrings etc. If they buy British supermarket versions of the products it will not be what it should be, because they don't have the options we do in our supermarkets, for a cheats way of making it.
Watching them try to bake would be very entertaining. Then watching them try to make gravlax would be hilarious. It's about time the Danes invaded England again.
I agree with the commenters saying they should then make the bread as well. Because this dish a) is very well known (I know it, I can't imagine foodies won't) and b) allows for so much variation that you can hardly really screw up just dressing the bread.
I am going to watch and rewatch this series til the day I die. Please continue to do this and come back with more seasons. I absolutely LOVE the concept.
The exitement is palpable - coming to Denmark!!! 🇩🇰🇩🇰🇩🇰 The following dishes: Something local: stegt ål (fried eels with potatoes and parsley sauce) Something easy: Flæskesteg (pork roast) Something hard: Højtbelagt smørrebrød - 3 classics, roast beef, plaice and potato (not hard if you don’t do it from the bottom up - it starts with the bread, and then you have to make all the sauces, the pickles the horse radish etc.) Something weird (and Old): Brunkål (Brown cabbage)
@@SortedFood Please, not flæskesteg! It's dry and dull. Also, Smørrebrød is great, but too stereotypical. Eel sounds interesting though, as does brown cabbage. Edit: but flæskesteg sandwich can be good when done well.
I mean I can't think of anything more Danish than smørrebrød, but that is at its base incredibly simple to assemble and mostly a chore to make from scratch assuming you make the bread and all the condiments for a spread of different smørrebrød (as would be traditional) yourself. And "danishes" (the pastry) isn't even distinctly Danish, although popular in Denmark; it's based on vienna tradition, and is called "Wienerbrød" in Scandinavia for that reason. Aside from smørrebrød, the most Danish thing I can think of is flæskesteg, which can be technically tricky to get right due to the crispy skin, but from your POV it's not going to be "hard". It's an incredibly traditional Danish dish, though, with some appled red cabbage (you'll get some more use out of those bay leafs!), a thick gravy cream sauce, pickled pearl onions and cucumber, and sweet fried potatoes (essentially candied potatoes). It just might be hard to get the whole "exotic world food hard to cook" angle on this one from a European/Euro-American perspective.
You should make “øllebrød”. It is a typical old dish from Denmark! Denmark is kinda known for our love for alcohol and especially our love for beer. So, how can we not love a dish named after the same drink. Øllebrød is a weird dish with weird layers, that shouldn’t go together, but somehow does. The literally translation is beer-bread ♥️
I'm so happy the series is back! Loved the thorough explanations and descriptions throughout the process - almost felt like I could taste the dish through the screen haha!
Dane here! Love it :D Here is my suggestions: Rødgrød med fløde (red fruit porridge with creame, also the name if the dish is used to test if people are danish because you cant pronounce it correctly if you're not) Risalamande med kriskebærsovs (our traditional x-mas dessert, leave one whole almond in it, and the person who findes the almond gets a present)
You guys should definitely try to make the danish dessert "Risalamande"!. The name comes from the french phrase "Riz á l'amande" and means rice with almonds. It's a classic dessert that was invented by a chef at the finest hotel in Copenhagen called "D'Angleterre", which conviniently means "England" ;-) Risalamande furthermore is traditionally eaten on christmas eve and/or around christmas time, so timing couldn't be more perfect!
Adding a suggestion for a dish from Denmark: Kærnemælkskoldskål (or just Koldskål) med kammerjunkere. This is very specific to Denmark and I think its unlikely any of you have come across this before. Typically eaten on hot summer days, with huge spikes in demand in grocery stores when the sun is out.
Oh yes Denmark! Im so excited 😍 a few suggestions: - Æbleflæsk (Apple pork) is so lovely and seasonal (autumn/winter) - Kogt torsk med sennepssovs (Poached cod with mustard sauce also called new year’s cod. Many people eat it for new years) - frikadeller med kold kartoffelsalat (pork Meat balle with cold potato salad) this one is a fave! 😍 - Karbonader med stuvet ærter og gulerødder (breaded pork patties with stewed peas and carrots sauce) - gule ærter med flæsk og pølse (yellow peas with pork belly and sausage. It’s often eaten with pickled beets) the pickled beets are very danish! We eat them on rye bread with a danish pâté (leverpostej) made from liver and spices. I’m really looking forward to seeing your video! ❤️❤️❤️
I was screaming DENMARK DENMARK DENMARK as the wheel of D countries started spinning, so excited for next episode! since Christmas is coming up a big Chistmas feast could be an idea, although kind of time consuming could be flæskesteg med brun sovs of kartofler, brunkartofler og rødkål (pork roast with danish brown gravy, potatoes, caramelized potatoes and red cabbage) Alternatively the "flæskesteg" (pork roast) could be substituted for duck Some other ideas could be: - our national dish, "stegt flæsk med persillesovs" - frikadeller with some side dishes - Tarteletter
Only discovered you guys a week ago so I've been been watching in my spare time and I've never laughed so hard or enjoyed UA-cam videos as much as I do now! Thank you for the laughs, but also for teaching me so many things I didn't know about food. Love all the vids I've seen so far, this one included. This dish actually looks yummy and I'm a fan of goat so I might give it a try if I can source all the ingredients....might be a stretch here in Australia but I'll give it a go! Looking forward to Denmark!
With Christmas coming up you should do "Æbleskiver" ("Pancake Puffs" in English apparently) as a dessert, they are absolutely classical Christmas treats! :D Also, you don't need to make it, but you should definitely take a stab at pronouncing "Rødgrød med fløde" :P Looking forward to it as a Dane and an avid fan of the channel! :)
Definitely do some Smørrebrød. Possibly one called "Stjerneskud" (shooting star), it's a decadent classic, and very wonderful. On another note: Danish pastry, Danishes: actually Austrian! we call it Viennan-bread up here.
Hi, a very excited Dane here! I feel like the guys (especially Jamie) would love a good old Bøfsandwich (burger with a thiccc hamburger patty, caramalised onions, crispy onions and sometimes pickled beets and cucumber, and the most important part, it is DOUSED in cravy). Another suggestion would be tartelleter since it is loved by almost all Danes (puff pastry cups filled with chicken stock roux, chicken and aspargus, most often topped with cucumber slices.
Sitting here as a proud Dane, looking forward to be represented! I have a few (translate may be required): - Æbleflæsk - Brændende Kærlighed - Tarteletter - Skipperlabskovs - Stuvet hvidkål med medister - Rødgrød med fløde - Øllebrød - Glaseret skinke - Rugbrødsmadder Keep up the great work friends!
Denmark’s a tough one since all the ingredients will be well known to you guys. Some ideas could be: Smørrebrød (open end sandwich) with everthing as far as possible made from the ground up so it doesnt just become a dressing contest. For added challenge make your own rye bread. Nothing’s more danish than rye bread! Fried eel with parsley sauce. Ølben med brunkartofler og kål (beer legs with caramelized potatoes and cabbage) An assortment of danish pastries: Studenterbrød, jordbærtærte, kartoffelkage, hindbærsnitte could be fun. Kagemand (cake man) classig huge pastry for childrens parties. Could be the fyn-edition where it’s a brunsviger.
I would like to see you create an old breakfast dish called Øllebrød (Beerbread) Otherwise something like Grønlangkål and Brunede Kartoffler with either Medisterpølse or Ham could be interesting (Greenkale sauce, browned potatoes and a sausage with sued)
Øllebrød, grønlangkål and brunsviger were the first things to cross my mind, too. None of them actually very difficult or tricky to make, but all very good and quintessentially Danish.
We were hoping for Denmark... And there it was! I see a lot of people suggesting tarteletter with chicken and asparagus (which is my favorite dish) - But I think it is too easy, honestly. I think "Højbelagt smørrebrød" or tall (layered) open faced sandwiches to the foreigners is a much better suggestion, particularly because there are many varieties, requiring many components, and you would usually have two or three different kinds in a single serving. Another reason for smørrebrød is that presentation is super important, and thus it would be a different video to the dishes presented in this series so far... Maybe challenge Jamie a bit! There are many varieties, but some could be: - Fried herring in vinegar - Stegte sild i eddike - Veterinarians late night snack (Liver pate with salted beef) - Dyrlægens natmad - Rolled cured pork - Rullepølse (also requires special equipment to be made juuuust right) - Chicken salad - Hønsesalat - Shooting star (Fried and steamed fish fillets with asparagus and prawns) - Stjerneskud - Potato sandwich - Kartoffelmad I hope you pick this dish as I think this is a fairly challenging and different dish in spite of Danish and British cuisine having a lot in common, enjoy!
This is hilariously timed my husband and I are doing similar to something I’ve seen on tiktok where for Christmas supper we are rolling for a country we are doing Congo this year (my husband rolled for it)😁😁
In Denmark we realy do love chicken and aspargus tartlets! We do eat it both on christmas partys, who are called "julefrokost" or just as a common meal and its so delicious!
So many ideas for Denmark! Tarteletter med høns i asparges (obviously with homemade tarteletter) Mørbradgryde - "tenderloin-stew" (pork tenderloin in a tomato/paprika/creamsauce with small "cocktailpølser", bacon, carrots and mushrooms. Served with rice or mash) Lørdagskylling - "saturday chicken" (whole chicken with potatoes, pickled cucumber, split sauce and rhubarb-compot Juleand - "Christmas duck" (whole roasted duck stuffed with apples and prunes. Served with both white and "brown" potatoes, apples with jelly and red cabbage) Forloren hare - basically a meatloaf
As a dane, I would love to se the dish: "Stegt flæsk med persillesovs" or "tarteletter" which both are the closest things to a national dish. For dessert you could try "Rød Grød Med Fløde" - it is not just hard to say, but also a wonderfull treat. As christmas is comming up, another dessert that springs to mind is "Risalamande" which despite the french sounding name is a danish ricepudding traditionally only served at christmas time. I am so looking forward to the next episode 😀
Ben was really impressive! I sometimes forget he's ACTUALLY a chef. The fact that when Jamie said "think of the name" and he went right to "we need twice as much" was a leap I'd never have made. Plus...multiple Ben-uendos in this which is what we all really come to see.
I'm not gonna lie, Ebbers, has probably more world knowledge than most classically chefs. Even though he's mostly an entertainer, I think he's unlocked some sort of universal understanding which can't really be taught. I say this as a Brazilian pseudo chef which probably would have got that dish really wrong from what I envisioned.
PS: I cook with cassava all the time.
One of my old carers was Congalise and she would make a massive pot of this at the weekend to last her all week. She said it was the only dish she knew how to cook and didn’t think she needed to learn anything else, because she liked this so much. She boiled hers for hours and hours and hours!
Oh wow, incredible. Did you ever get to try it?
@@SortedFood no, sadly a- it had meat that I can’t eat and b- we did not get along that well.
@@alexdavis5766 understood.
@@alexdavis5766 well thats saag
@@WeaponOfMyDestructio there was audible groan omitted 🤦🏻♀️
Boys boys boys, I have to say this might be your best series to date. When you go through A-Z please please come back for a season 2 and start from A again and keep it going until you tick off every country!
That 'The More You Know' moment had me laughing way too much than it should have
LOL, a lesson I learned the hard way. That placement of it was hilarious!
My tip is to wear gloves while handling peppers.
I grow peppers, everything from jalapeno to 7 pots, and you will ruin the whole day if you forget. Some people are sensitive enough to the spice that even after pruning the plant itself you can burn yourself. I wear gloves when I cut my ultra hot plants. The leaves are also great to use in dishes.
(The reason they are called 7 pot peppers is because in Trinidad they say 1 pepper is enough to spice 7 pots of stew. "The More You Know.")
Definitely didn't expect it whatsoever, although probably should have because it Sorted...
I’m scrolling through comments while watching and got to this one right after seeing the moment itself 🤣 truly chuckle inducing
Same here. I literally did LOL.
Gonna need you guys to make a segment called 'I Can't Bay-Leaf It', where you try to guess which dish has had a bay leaf in it to "enhance" its flavour
I have wanted this for YEARS. Bayleaf adds nothing and is all a myth from Big Herbal ;)
My husband can DEFINITELY tell if I leave the bay leaf out... lol 🙄
@@snezeire The old cardboard leaves maybe, but a fresh leaf will blow your socks off with how strong they are lol
@@SmileyTom666 3 dish blink taste test: no leaves, one with the old leaves we all have, and some proper, posh leaves.
@@SmileyTom666 that’s interesting and maybe also worthy of a sorted video. What spices are effective dry, and which ones require the fresh version to be noticeable/good.
Anyone else think Ben seems happier and happier recently? It’s nice ☺️
Looking back at older videos (like 5 years or so) I 100% agree! It could have been something to do with the whole covid thing but idk
Really glad to see y'all try African food more consistently! As one that really enjoys learning about global food traditions, it was always disappointing to see Africa's rich culinary diversity skipped by many chefs/cooking programs while claiming "global" coverage. Props to you for taking on a really daunting challenge in a respectful, fun, and accessible way! Absolutely loving this series!!
Salute to the editing team for ‘The More You Know’ Sign. Brilliantly placed 😂
Absolutely genius.
Why do you post seven hundred comments instead of just the one?
@@Khazandar Will people read my essay? Or will they see a bunch of incoherently connected jokes?
@@PokhrajRoy. All your comments in one hardly constitutes an "essay". And no, they will see a fanboy desperately trying to get noticed.
@@Khazandar grow up mate
It’s really cool to see both Mike and Ben excited about new ingredients like the alligator peppercorns, they were so intrigued by the smell and taste!
We love exploring new ingredients and foods.
Unlike celeb chefs that recycle the same basic recipes into a new redundant cookbook every year or so, the Sorted Food crew really make the effort to highlight new and unfamiliar cuisines/ingredients.
I'd probably just use Sichuan Peppers
So nice to see something I grew up eating but never saw made on a popular cooking channel ^^ You nailed it !
Never seen Mike have so much fun as he was pounding!
Yeah, cause it's private 😂
thought i was on a different website for a second
Of course Uncle Roger is the origin of most of the 'pounding' jokes
Hilariously, when you guys posted this, I said that you HAD to make fufu and pondu makes a lot of sense with it. But even better, my mom made some last night and sent me home with a bunch so even though it’s about an hour before lunch time here, I think I’m going to have to eat my pondu and fufu while I watch this video
Awesome comment! I lived in Sub-Saharan Africa...so I have no idea if they were close? Was it close? This dish rocks the boat! I want to make some!
So excited for Denmark!
As a Dane myself, i would LOVE to see the guys have a crack at a Bøfsandwich. Probably the most comforting food i have ever had, and just the sight of it makes you go "What in the King Christian the 4th?!"
It has enough complexity making the remoulade, crispy onions, sauce etc. by yourself, and Jamie's reaction would be absolutely priceless.
Love your stuff!
Absolutely brilliant idea! A lot of Danish food lacks the complexity to be interesting to this concept, but not this. 'The Danish burger' gets a thumbs up from me 😅
Yes to everything here. Because it's Jamie, and he deserves it :D
I mean I can't think of anything more Danish than smørrebrød, but that is at its base incredibly simple to assemble and mostly a chore to make from scratch assuming you make the bread and all the condiments for a spread of different smørrebrød (as would be traditional) yourself. And "danishes" (the pastry) isn't even distinctly Danish, although popular in Denmark; it's based on vienna tradition, and is called "Wienerbrød" in Scandinavia for that reason.
Aside from smørrebrød, the most Danish thing I can think of is flæskesteg, which can be technically tricky to get right due to the crispy skin, but from your POV it's not going to be "hard". It's an incredibly traditional Danish dish, though, with some appled red cabbage (you'll get some more use out of those bay leafs!), a thick gravy cream sauce, pickled pearl onions and cucumber, and sweet fried potatoes (essentially candied potatoes). It just might be hard to get the whole "exotic world food hard to cook" angle on this one from a European/Euro-American perspective. Bøfsandwich is after all basically just a burger with a more processed/mixed patty, with two kinds of onion, served with sauce.
But the name of that would give quite a lot away, don't you think?
@@Snowshowslow not rlly as the name is misleading
Love this series. You really see Ben at his best, working and figuring things out. It really brings out the chef (and nerd) in him
Huge fan, from Denmark. Very much looking forward to seeing the next one :D I think we Danes for the most part are pretty proud of our food culture, a lot of great new Nordic. Some of the older stuff, from "smørebrød" to "Flæskestegs Sandwich with gravy" I would understand why others find weird.
However what I would love to see the guys make is "Tarteletter" an old and odd dish, but never the less both most old and young people love it. Tarteletter is in short a cup of white sauce, with chicken and white asparagus, where the cup is made of puff pastry. And it's bloody brilliant!!!
I never thought of Tarteletter... 100% Agree! Sooo good!
Our food just seem so simple, stægtflæsk og persillesovs eller boller i carry is super easy. And our pastures comes from Vienna.. :p
@@danniandersen5858 Agreed, the old stuff is a bit simple and the modern New Nordic is more of a concept and not a single dish. Tarteletter however is just a fun dish I haven't seen anywhere else, maybe add "æbleskriver" for dessert or something.
I said tarteletter tooo!!
That sounds...delicious, actually. Why have I never heard of this before?
I would love to see you guys do an upscale/downscale series, where Ebbers has to upscale a truly basic dish while keeping the spirit of the dish but only using the highest quality materials. while the normals have to downscale something extremely fancy to be pub grub grade, then the next episode the roles are switched.
When I was in Ghana we ate okra stew and fufu, you've brought back so many brilliant memories today, thank you!
Please keep this series coming!! Have missed it so so much
Mike's face as Ben manoeuvred him to demonstrate "alternate pounding" was just perfection 😂
I'm so excited to hear that you will be making a dish from Denmark🇩🇰. As a Dane that lives abroad, the food I miss the most is Æbleskiver. Would love to see you all attempt to make it. Looking forward to the video already!🇩🇰
Thanks so much for your recommendation Julie :)
Ah yes, æbleskiver are a great dessert! But it does require an æbleskive specific pan!
As a swede with a danish grandpa i was also gonna suggest æbleskiver they just hit different 😅
The fact that they all said in sync the second part of “if you’re cooking with chili, don’t touch your Willy” tells me there’s probably trauma involved 😂
Almost couldn't believe the wheel of fortune landed on good ol' Denmark!
'Tarteletter' is a very popular danish dish (not too fond of it myself though). Good challenge in trying to homemake the 'baskets' and getting the shape right. Also a saying that goes with it: "Nogen tager det tungt, andre tarteletter", where tarteletter is a wordplay for "tager-det-lettere"; translated meaning something along the lines of "some people take things (with a) heavy (mind), others take it easy". Danish pastry is also not a bad idea - definitely challenging! Good luck :D
I loved how excited Ben and Mike were trying everything and working things out. i think they enjoy this challenge as much as we do. Also loved how much you tried to explain things so we viewers could imagine the tastes and flavors.
I am a Danes 😁
It is soon Christmas so I will suggest this:
Red, warm, pickled cabbage
Boiled potatoes
Caramlized potatoes (brun kartoffel)
Brown sauce with the gravy from the meat
Pork belly/roasted pork with crackling crisp on top :D
There you got a full dish ^^
Ben's brain and skill and can do attitude, Barry's beautiful hair and eyes and sarcasm, Mike's curiosity, and Jamie's humor and you have the Voltron of YT cheftainment.
Smørrebrød would definitely be fun. Because there are so many options - at first, you're like, it's an open faced sandwich, how hard can it be? But making all the various layers, bits and pieces, and then combining them into something that works together brings the challenge. We loved to have these in Denmark for lunch, just pop into a coffee shop and get three different smørrebrød for variety.
"Julefrokost"! It's getting closer to Christmas and one thing Danes love to gather around and eat is "things-on-rye-bread". Big family lunch at Easter or around Christmas. The fun thing would be cooking the toppings for the bread (and the bread of course). This would be things like "leverpostej" (liver paste), "marinerede sild" (Marinated herring), "Karrysild" (Curry Herring) - half a million other versions of herring. It's basically family-gathering DIY "smørrebrød" (open faced sandwich). The Christmas lunch ("julefrokost") is at hing where the toppings are a topic for debate every year. Everyone has an opinion of what toppings belong and what toppings don't.
So if you want to capture Danish cuisine without hitting to close to the British isles I would suggest "Julefrokost" or "påskefrokst" (same thing, different time of the year - in short). It hits home on the love of rye bread and open faced sandwiches as well as on the love of fish.
It's interesting to see Cassava Leaves used in the dish. Cassava (Tapioca) is a staple in southern India and the leaves are never used. They are buried after harvesting because if cattle eat it, there is a chance they will die. They have high cyanide content, similar to apple seeds.
May be a different type of plant that evolved differently there.
Around fifteen years ago in Central or South America a lot of people got sick and some died from eating cassava that was not cooked long enough.
Generally, there are two types of cassava, bitter and sweet. Sweet cassava is what is most commonly used for such things as cassava flour. Most of the cyanide tends to be in the skin, and at the surface of the vegetable, so is safer to use once it's been properly prepared. Bitter cassava is much more dangerous, as the cyanide is through the entirety of the root. Where I am from in Guyana, we use bitter cassava to make cassareep, a local amerindian seasoning that also serves as a food preservative (see Guyanese Pepperpot, if you're interested). The leaves are dangerous unless well cooked, so I can certainly see why it would be anathema to cattle.
Hi, I’m Danish and you guys wanted a Challenge… so we have something here called “æbleskiver”, which is a pastry normally served with jam and sugar.
Then there’s Also danish pastry such as wienerbrød
I love this series. Bringing so much awareness to other cultures through food!
Some lesser known dishes from DK:
Brunkål med fars (brown-cabbage with minced meat)
Grønlangkål and glaseret skinke (Green-long-cabbage with glazed ham) 😂
Stegte ål (fried eels)
Can't wait to see the next one! 🙌🏻
For Denmark try flæskesteg med brune kartofler. I was so confused when I was confronted with the potatoes for the first time but now I absolutely love them it's something I've never seen anywhere else. And the crunchy fat on flæskesteg is heavenly.
Been to the DRC many times and this is a staple there too. Your stew looks good and earthy is the best way to describe the flavour. Your fufu texture looked pretty good too but the food processor one that you discarded was actually the most accurate.
Overall I'm really impressed with how you got along with this challenge and I think you should be proud of what you did here. And any African would be proud too
“Forloren skildpadde “ ( Fake turtle ) really made today ( some buy it in tins ) , properly the one of the more complex dishes to make , as many different components in the dish.
Here in Denmark traditional food is often known as the grandmar kitchen (Mormors Køkken) its not very complicated and i guess you would like it to be. I would suggest 3 courses a starter, main and dessert (very traditional) but give them 1 big bag with all of the ingredients and let them figure out what goes with what. Three good dishes could be tarteletter with chicken and white asparagus (maybe the most famous starter ever) Flæskesteg (pork roast) for main with caramelized potatoes and red cabbage. It can be tricky to get the right crackeling, also a big chance of drying out the meat. The cabbage needs to have the right amount of acidity to cut threw the heavy pork and sweet potatoes. For dessert i would go for Citronfromage wich is very tasteful if done correct. Can be tough to get the right consistency and smoothness. Cant wait to se what you come up with, love your show :)
I think that the most Danish dish is "flæskesteg med brun sovs, brunede og hvide kartofler med varm rødkål", it is also frequently eaten on Christmas Eve. It's difficult to translate, but I would describe it as being roast pork with crackling crisp pork belly, brown gravy made with liquids from the pork, boiled and then caramelized potatoes and regular potatoes (we always get both options), warm pickled red cabbage, usually bought, but easily made, though it takes some time. ☺️
Even though it’s mostly popular in Jutland, you could make a Danish beef sandwich (bøfsandwich) with gravy. It’s a burger with pickled beets, ketchup, remoulade, crispy onions and when it’s served it gets drenched in thick gravy
Super excited to see what Danish food treasures you will dig up! 🤩👏🏻👏🏻🇩🇰 as a Dane who teach English and food science in 6th grade, I am hoping for something like: ryebread (Rugbrød) with liverpate made from porkliver(leverpostej) and maybe some pickled beetroots on top.. open faced sandwhich style (smørrebrød)
If so, I hope to be able to use the episode in my classroom to show my pupils how British people might see Danish food culture, and then we can try cooking the same thing in food class 👏🏻 it would make for some amazing lessons 😍
For the danish food suggestions
Always remember chilled snaps, beer or both ! (If savory)
Sweet option for me would be
Æbleskiver (fried dough with apple pieces, and icing sugar and jam as accessory )
As for savory options it would have to be between
Tarteletter med høns og asparges (Tartlets filled with a chicken and asparagus mixture) Doing the tartlet shells home made of course
Leverpostej med frisk rugbrød (Danish Liver Pate with freshly baked *danish* rye bread.Stegt flæsk med persillesovs (Fried Pork Breast with Parsley Sauce)
For danish dishes, then you could make different versions of smørrebrød including making your own ryebread.
If you want something special with references to other kitchens, then you could make tartelets with chicken and white asparagus.
Cakes are hard to wing, but a danish cake called 'Brunsviger' is doable and a region of Denmark is famous for them.
Some suggestions for some Danish dishes
-Bøfsandwich (hamburger sandwich). A hard seared mince beef steak/patty which you finish cooking by poaching in brown beef sauce. Served like a burger in a toasted bun with remulade, mustard, fried onions, chopped white onion, stewed red cabbage or pickled beetroot, pickled cucumber and finally topped with a healthy dose of the sauce and the top bun.
- Stjerneskud. (shooting star) a classic dish with both poached and fried plaice. Served with shrimp, salad and a dressing on toasted bread.
- Stegt flæsk (fried pork). The national dish. served with potatoes and a parsley sauce. (maybe a bit too simple)
- Jule and (christmas duck). Stuffed with apples and prunes. Served with caramelized potatoes (brune kartofler), regular potatoes, stewed red cabbage and a thick brown sauce made with the duck drippings and redcurrant jelly (not jam.. or marmalade for that matter). Less traditional additions could be potato crisps ( like walkers ready salted)
- Æble flæsk (apple pork). Well salted pork belly fried until crisp, then apples, onions, sugar and a few spices are cooked in the pork fat until tender. served on buttered Danish ryebread.
- Nytårstorsk (new year cod). Poached cod served with potatoes, pickled beetroot, boiled eggs and a mustard sauce. Maybe a bit of bacon too but, I am not sure that is traditional.
Please do the Bøfsandwich.. it is a wonderful mess.. like this channel.
New Sorted vid, Sunday made 😊
Suggestion from a Dane: Bøfsandwich med brun sovs.
It’s essentially a very over the top burger with tons of onions, chips and topped off with tons of gravy poured on top of the entire thing. It’s not a high class type meal, but it’s a very classic pub meal here.
“I’m trying to find a video of me pounding!”
We’re all guilty of that, Ebbers. Don’t you worry.
🤣🤣🤣
I actually guffawed at “You’d have two people sitting opposite so they can get alternate pounding”.
As a Dane who has had fufu in Ghana before, this was a real treat of a video.
Denmark of course is very well known for smørrebrød (open faced sandwiches) but I'd love to see you make the probably most iconic one known as Stjerneskud (shooting star). You could even bake a traditional Danish rye bread.
On a Stjerneskud there are two filets of plaice, one steamed and one breaded and fried, green asparagus, white asparagus, cucumber, lemon, shrimp, maybe some cherry tomatoes, lumpfish roe and a sour cream dressing.
You guys are so professional and know what you're doing but so funny at the same time! It's great fun to watch you!
Big fan from Denmark! Love these kinda videos with food from diferent countries :D
I think some of the best dishes could be:
Savory:
- Tarteletter
- Sylte
- Rullepølse
- Skibberlabsovs med spejlæg og syltede rødbeder.
- Stegte sild
- Æbleflæsk
- Forloren skildpadde (Faux turtle)
Sweet:
- Ris a la mande
- Kransekage
- Æbleskiver (bit difficult... You kinda need a special pan for it)
- Hindbærsnitter
- Medaljer (a cake)
This series is so Educational!! And your comedic timing is on point!! I've actually been on a sort of Sorted binge lately, and I've just been watching some of your older videos earlier tonight!! i sometimes forget just how long you guys have been doing this!! I found you guys about 7 years ago and I am so impressed at how far you've come!! I hope you keep getting better and continue making awesome, entertaining videos that make a lot of people hungry!! Cheers boys!! 🙂💛
This is becoming my favourite series. I hope it keeps going!
Great episode. I agree, we forget that Ben is a real live trained chef. Way to go!! I still love Jaime's mission to make it harder.
Here is some dishes:
- Burning love (brændende kærlighed)
- Karbonader with stuvede grøntsager og kartofler
- Brown gravy with potatoes and roasted pork back or belly
- Shooting star (stjerneskud)
- Smørrebrød ("open sandwich")
- Fried pork belly with parsley gravy and potatoes (Stegt flæsk med persillesovs)
- Swedish potato dish (svensk pølse ret)
- or just classic frikadeller 😍😍😍
As a foodie and a person who makes these most days as my job, i will wait with anticipation 🙌🏼🙌🏼
Rødgrød med fløde!
Great recommendations, thank you so much.
@@SortedFood Any time 🤗
@@JuniperBoy How could i forget that!! 😮
Or tarteletter! Og Risalamande :)
A lot of Danish dishes could be fun to watch them try:
Several people have already suggested different types of 'Smørrebrød', which I think would be great. The challenge here is making all the condiments and assembling the finished product.
A classic Danish 'flæskesteg' could be fun, but the roast itself isn't that hard. To make it fun and a bit more challenging combine it with the classic sidedishes browned (caramellised) potatoes, sweet stewed red cabbage, maybe even a pickled green tomato, and of course the real challenge; traditional Danish gravy (which is quite a jump from the British counterpart)
A fun suggestion which requires a bit of jiggling with the format, could be to let them pickle their own herring. Let them try their hand with a couple of different types of pickled herring (classic, spiced, curried, with mustard or with dill). Alternatively, you could go with 'stegt sild i eddike' (fried herring in vinegar), which is eaten on bread.
For a slightly more unknown dish, try 'boller i selleri' (meatballs in celeriac) which is either consumed with potatoes or on rye bread..
If you want pastry the most traditional is probably 'kringle', a sweet variant of pretzl. But you might not be able to evaluate the result according to the incredible strict standards that danes use, unless you invite one into the studio..
Another strange, but not necessarily challenging dish is 'brunsviger' which is a yeast dough topped with a mix of brown sugar and butter. People from the island of 'Fyn' (Funen) enforce a near-zealous dogma surrounding their preparation..
Into the desserts there are two obvious choices: 'koldskål' and 'rødgrød' Both excel in their difficulty in pronunciation for a Brit.
The latter is simply red fruits cooked together and served with (unwhipped) cream. It's very much a summer dish and should be made with fresh fruits.
'Koldskål' is a cold sweet "soup" made with buttermilk, ymer (a Danish soured milk product), eggs, sugar, vanilla and possibly some fruits (I make mine with strawberries, I blend a small frozen bag of them and mix in last which also helps cool the dish down).
Finally, if you wanted to make a joke of it, just make 'øllebrød'. Which is a porridge made with rye bread, water, 'hvidtøl (a Danish type of beer). Nowadays usually sweetened with a little bit of sugar and served with whipped cream. This is also sadly one of the only truly Danish dishes. Even Noma made a version of it.
EDIT: Oh, wow! I forgot the obvious choice: Make a "bøfsandwich" burger! Jamie gonna go ballistic over this. It's a burger covered in fried onions and gravy.. Even George Motz tried this and loved it.
I absolutely love this series, it is by far my favourite of all on UA-cam, let alone for cooking
Ooh boy, you guys were on a roll today with the Benuendos.
I have the same Instant Pot! My sisters got it for me for my birthday a couple weeks ago. 😁
This episode got so many hilarious scenes... incredible 😆🥳
Love it when Barry and Jamie are on the side commentating 😁
Since it's almost Christmas, I suggest a traditional Danish Christmas dinner.
A whole duck, roasted in the own (for hours) with apple slices and prunes inside.
White potatoes - regular boiled potatoes.
Brown potatoes - tiny potatoes boiled and then re-heated on a pan in a caramel sauce made of sugar and butter, thus "browning" them.
Warmed shredded red cabbage.
Halved apples, blanched in sugar-water, served (cold) with a spoonful of currant jelly in the deepening in the middle.
Brown sauce made with the melted duck fat.
Served with salty potato crisp on the side.
In my family, we also serve it with Waldorf salad.
For dessert, it's Risalamande (ris'ala'mande - rice ala almonds). It rice cooked in milk until it becomes a poridge. Then cooled completely before you add blanched almonds without skin and chopped, sugar, vanilla, and whipped cream, mixing it all together. Serve it with warm cherry sauce to pure on your portion. The tradition is to hide one whole almond in the dessert, and whoever happens to get the almonds, win the almond present (a small gift someone brought to the celebration. Traditionally, it was marcipan in the shape of a pig.)
That, or our national dish; Stegt flæsk med persillesovs. Roasted pork (think thick slices of netural bacon), served with boiled potatoes and a white sauce with chopped parsley in it.
so happy to see another who serves waldorf salad with xmas dinner :-) works so well with both duck - and roast (belly) pork :-)
As a Namibian, I would love to see you guys make Bobotie, I understand it's not complicated, but i'd love to see them try and make it or bunny chow, again not complicated, but it's a lovely cheap and easy dish that you can make as simplistic or complicated as you like.
Potjie Kos :D another lovely dish although that'll set off fire alarms with a side of pap.
I think Jamie tried making bunny chow in a bread battle once upon a time
I’m fascinated because fufu is also made in places like Cuba and PR. I’ve had a pure plantain one.. never one with yuca (cassava)
As a Dane, I’m extremely excited for the next episode of this series!
Suggestions:
- Brændende Kærlighed
- Tarteletter
- Svensk pølseret
- Karbonader
- Skipperlabskovs
Good luck, guys!
Google's auto translation for the first and third ones are
"Burning Love"
And
"Swedish Sausage Dish"
Please tell me either of those are even REMOTELY close?
@@Star-Commander-Vong That is the absolutely correct translation..!
Let's gooooo DENMARK
Tarteletter or svensk pøseret would be cool
@@Star-Commander-Vong Bang on! Swedish sausage dish has nothing to do with Sweden 😂 It’s a Danish dish haha
I went to Congo 10 years ago to meet my dad's side of the family for the first time. You are litteraly making my favourite thing I had there 😭 Saka saka is BEYOND delicious I'm so excited to see you cook it! And nothing beats some good fufu. YUM!
It's weird (?) but watching you guys pound the cassava reminded me of making mochi the old fashioned way when I was in school. :O While I'd love to see you guys try that someday, I was mostly thinking about how cool it is how people are the same, even across cultures. |D People like hitting stuff to make food. |D |D
I'm from Denmark and i have been reading some of the comments here. Lots of people want you to some of the traditional Danish Christmas foods. I think that's to easy for the boys. You should bake your own rye bread and make smørrebrød ( the Danish Open faced sandwiches). Some of them include a liver pate we consume a lot i Denmark called "leverpostej" which isn't that hard to make and might be a challenge for the normals considering the Ingredients.
Some things to note about Danish cooking is that a lot of originates from french cooking and isn't that far of most of the time( Ben at least shouldn't participate in the actual cooking due to this). Danish cooking in essence is also a lot like English cooking in the sense that we use a lot of potatoes, sauce and meat in different variations. It is farmstead cooking with roughly the same Ingredients you have and know.
Whatever you pick i look forward to the next episode 😉
As a Dane, I have to suggest Smørebrød. There's so many different open faced sandwiches, of which there's a lot of different processes you can explore.
Of these there's: "The Veterinarian's Midnight Snack", "Shooting Star", "Sun over Gudhjem", "Parisian Steak", amung many others. Most importantly, it highlights Danish Ryebread, which is a stable here.
I'm so excited for the next episode!
I imagine for this, you'd want the team to make the bread from scratch too, it's such a different bread texture that it could be hard to achieve
But they should do it right. Make their own ryebread and pickle their own herrings etc. If they buy British supermarket versions of the products it will not be what it should be, because they don't have the options we do in our supermarkets, for a cheats way of making it.
Watching them try to bake would be very entertaining. Then watching them try to make gravlax would be hilarious. It's about time the Danes invaded England again.
This one with everything made from scratch, definitely.
I agree with the commenters saying they should then make the bread as well. Because this dish a) is very well known (I know it, I can't imagine foodies won't) and b) allows for so much variation that you can hardly really screw up just dressing the bread.
I am going to watch and rewatch this series til the day I die. Please continue to do this and come back with more seasons. I absolutely LOVE the concept.
The exitement is palpable - coming to Denmark!!! 🇩🇰🇩🇰🇩🇰
The following dishes:
Something local: stegt ål (fried eels with potatoes and parsley sauce)
Something easy: Flæskesteg (pork roast)
Something hard: Højtbelagt smørrebrød - 3 classics, roast beef, plaice and potato (not hard if you don’t do it from the bottom up - it starts with the bread, and then you have to make all the sauces, the pickles the horse radish etc.)
Something weird (and Old): Brunkål (Brown cabbage)
These sound like excellent recommendations - thank you! The fried eels would be a great shout.
@@SortedFood Being Londoners the stegt ål might be a familiar flavour!? Thinking of the "Ell, Pie & Mash" shops.
@Carlkbh The sea... The eel is from the sea. Fried Eel could be awesome, it could also be smoked with scrambled eggs on ryebread.
@@SortedFood Please, not flæskesteg! It's dry and dull. Also, Smørrebrød is great, but too stereotypical. Eel sounds interesting though, as does brown cabbage. Edit: but flæskesteg sandwich can be good when done well.
@@bugsygoo kan d oversætte dettte sylt og møllehjul
I mean I can't think of anything more Danish than smørrebrød, but that is at its base incredibly simple to assemble and mostly a chore to make from scratch assuming you make the bread and all the condiments for a spread of different smørrebrød (as would be traditional) yourself. And "danishes" (the pastry) isn't even distinctly Danish, although popular in Denmark; it's based on vienna tradition, and is called "Wienerbrød" in Scandinavia for that reason.
Aside from smørrebrød, the most Danish thing I can think of is flæskesteg, which can be technically tricky to get right due to the crispy skin, but from your POV it's not going to be "hard". It's an incredibly traditional Danish dish, though, with some appled red cabbage (you'll get some more use out of those bay leafs!), a thick gravy cream sauce, pickled pearl onions and cucumber, and sweet fried potatoes (essentially candied potatoes). It just might be hard to get the whole "exotic world food hard to cook" angle on this one from a European/Euro-American perspective.
Finally another video from this series!
MORE OF THIS! I cannot find any more…
You should make “øllebrød”. It is a typical old dish from Denmark!
Denmark is kinda known for our love for alcohol and especially our love for beer. So, how can we not love a dish named after the same drink. Øllebrød is a weird dish with weird layers, that shouldn’t go together, but somehow does. The literally translation is beer-bread ♥️
And øllebrød needs to be served with whipped cream!
@@danskerenflomme yessss! 😍
Yes. I've been waiting for more of this series!
I'm so happy the series is back! Loved the thorough explanations and descriptions throughout the process - almost felt like I could taste the dish through the screen haha!
Dane here! Love it :D
Here is my suggestions:
Rødgrød med fløde (red fruit porridge with creame, also the name if the dish is used to test if people are danish because you cant pronounce it correctly if you're not)
Risalamande med kriskebærsovs (our traditional x-mas dessert, leave one whole almond in it, and the person who findes the almond gets a present)
Or koldskål with homemade kammerjunker
You guys should definitely try to make the danish dessert "Risalamande"!. The name comes from the french phrase "Riz á l'amande" and means rice with almonds. It's a classic dessert that was invented by a chef at the finest hotel in Copenhagen called "D'Angleterre", which conviniently means "England" ;-)
Risalamande furthermore is traditionally eaten on christmas eve and/or around christmas time, so timing couldn't be more perfect!
Yaaaay, Denmark! 🇩🇰
May I suggest “sol over Gudhjem”, tartelettes with chicken and asparagus, or “brunkål (a form of sugar browned cabbage)?
YESSSS!!!! Genuinely been waiting for this!!!
Adding a suggestion for a dish from Denmark: Kærnemælkskoldskål (or just Koldskål) med kammerjunkere. This is very specific to Denmark and I think its unlikely any of you have come across this before. Typically eaten on hot summer days, with huge spikes in demand in grocery stores when the sun is out.
So happy to see we landed on Denmark. Would love to see you guys do some baking!
Franskbrød, rugbrød or sweets like kanelsnegle and romkugler.
This series is absolutely my favorite. Always fun to watch!
My favourite SortedFood series right now! Curious to see what you come up with for Denmark
Oh yes Denmark! Im so excited 😍 a few suggestions:
- Æbleflæsk (Apple pork) is so lovely and seasonal (autumn/winter)
- Kogt torsk med sennepssovs (Poached cod with mustard sauce also called new year’s cod. Many people eat it for new years)
- frikadeller med kold kartoffelsalat (pork Meat balle with cold potato salad) this one is a fave! 😍
- Karbonader med stuvet ærter og gulerødder (breaded pork patties with stewed peas and carrots sauce)
- gule ærter med flæsk og pølse (yellow peas with pork belly and sausage. It’s often eaten with pickled beets) the pickled beets are very danish! We eat them on rye bread with a danish pâté (leverpostej) made from liver and spices.
I’m really looking forward to seeing your video! ❤️❤️❤️
I was screaming DENMARK DENMARK DENMARK as the wheel of D countries started spinning, so excited for next episode!
since Christmas is coming up a big Chistmas feast could be an idea, although kind of time consuming could be flæskesteg med brun sovs of kartofler, brunkartofler og rødkål (pork roast with danish brown gravy, potatoes, caramelized potatoes and red cabbage)
Alternatively the "flæskesteg" (pork roast) could be substituted for duck
Some other ideas could be:
- our national dish, "stegt flæsk med persillesovs"
- frikadeller with some side dishes
- Tarteletter
Only discovered you guys a week ago so I've been been watching in my spare time and I've never laughed so hard or enjoyed UA-cam videos as much as I do now! Thank you for the laughs, but also for teaching me so many things I didn't know about food. Love all the vids I've seen so far, this one included. This dish actually looks yummy and I'm a fan of goat so I might give it a try if I can source all the ingredients....might be a stretch here in Australia but I'll give it a go! Looking forward to Denmark!
With Christmas coming up you should do "Æbleskiver" ("Pancake Puffs" in English apparently) as a dessert, they are absolutely classical Christmas treats! :D
Also, you don't need to make it, but you should definitely take a stab at pronouncing "Rødgrød med fløde" :P
Looking forward to it as a Dane and an avid fan of the channel! :)
100 procent
Risengrød
Sylte!
Flæskesteg
Bøfsandwich
Appsolutly delicious and all but way too easy
@@tremendina danish food is easy.
Definitely do some Smørrebrød. Possibly one called "Stjerneskud" (shooting star), it's a decadent classic, and very wonderful.
On another note: Danish pastry, Danishes: actually Austrian! we call it Viennan-bread up here.
Wahey. Perfect. Was literally just waiting for the episode to drop so I could dig into my spareribs :D
Hi, a very excited Dane here!
I feel like the guys (especially Jamie) would love a good old Bøfsandwich (burger with a thiccc hamburger patty, caramalised onions, crispy onions and sometimes pickled beets and cucumber, and the most important part, it is DOUSED in cravy).
Another suggestion would be tartelleter since it is loved by almost all Danes (puff pastry cups filled with chicken stock roux, chicken and aspargus, most often topped with cucumber slices.
Mike went on such a journey with that alligator peppercorn 😂
Sitting here as a proud Dane, looking forward to be represented! I have a few (translate may be required):
- Æbleflæsk
- Brændende Kærlighed
- Tarteletter
- Skipperlabskovs
- Stuvet hvidkål med medister
- Rødgrød med fløde
- Øllebrød
- Glaseret skinke
- Rugbrødsmadder
Keep up the great work friends!
was waiting for the next of this series, loving it!!
Denmark’s a tough one since all the ingredients will be well known to you guys.
Some ideas could be:
Smørrebrød (open end sandwich) with everthing as far as possible made from the ground up so it doesnt just become a dressing contest. For added challenge make your own rye bread. Nothing’s more danish than rye bread!
Fried eel with parsley sauce.
Ølben med brunkartofler og kål (beer legs with caramelized potatoes and cabbage)
An assortment of danish pastries: Studenterbrød, jordbærtærte, kartoffelkage, hindbærsnitte could be fun.
Kagemand (cake man) classig huge pastry for childrens parties. Could be the fyn-edition where it’s a brunsviger.
I would like to see you create an old breakfast dish called Øllebrød (Beerbread)
Otherwise something like Grønlangkål and Brunede Kartoffler with either Medisterpølse or Ham could be interesting (Greenkale sauce, browned potatoes and a sausage with sued)
Øllebrød, grønlangkål and brunsviger were the first things to cross my mind, too. None of them actually very difficult or tricky to make, but all very good and quintessentially Danish.
We were hoping for Denmark... And there it was! I see a lot of people suggesting tarteletter with chicken and asparagus (which is my favorite dish) - But I think it is too easy, honestly. I think "Højbelagt smørrebrød" or tall (layered) open faced sandwiches to the foreigners is a much better suggestion, particularly because there are many varieties, requiring many components, and you would usually have two or three different kinds in a single serving. Another reason for smørrebrød is that presentation is super important, and thus it would be a different video to the dishes presented in this series so far... Maybe challenge Jamie a bit! There are many varieties, but some could be:
- Fried herring in vinegar - Stegte sild i eddike
- Veterinarians late night snack (Liver pate with salted beef) - Dyrlægens natmad
- Rolled cured pork - Rullepølse (also requires special equipment to be made juuuust right)
- Chicken salad - Hønsesalat
- Shooting star (Fried and steamed fish fillets with asparagus and prawns) - Stjerneskud
- Potato sandwich - Kartoffelmad
I hope you pick this dish as I think this is a fairly challenging and different dish in spite of Danish and British cuisine having a lot in common, enjoy!
I love to see Mike’s curiosity and enthusiasm.
This is hilariously timed my husband and I are doing similar to something I’ve seen on tiktok where for Christmas supper we are rolling for a country we are doing Congo this year (my husband rolled for it)😁😁
In Denmark we realy do love chicken and aspargus tartlets! We do eat it both on christmas partys, who are called "julefrokost" or just as a common meal and its so delicious!
Sounds delicious. Thanks for the recommendation 👌
So many ideas for Denmark!
Tarteletter med høns i asparges (obviously with homemade tarteletter)
Mørbradgryde - "tenderloin-stew" (pork tenderloin in a tomato/paprika/creamsauce with small "cocktailpølser", bacon, carrots and mushrooms. Served with rice or mash)
Lørdagskylling - "saturday chicken" (whole chicken with potatoes, pickled cucumber, split sauce and rhubarb-compot
Juleand - "Christmas duck" (whole roasted duck stuffed with apples and prunes. Served with both white and "brown" potatoes, apples with jelly and red cabbage)
Forloren hare - basically a meatloaf
I've been waiting for this!! So glad it's back 😃
As a dane, I would love to se the dish: "Stegt flæsk med persillesovs" or "tarteletter" which both are the closest things to a national dish. For dessert you could try "Rød Grød Med Fløde" - it is not just hard to say, but also a wonderfull treat. As christmas is comming up, another dessert that springs to mind is "Risalamande" which despite the french sounding name is a danish ricepudding traditionally only served at christmas time.
I am so looking forward to the next episode 😀