We need to talk about
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- Опубліковано 13 жов 2024
- It's Friday so we're grabbing a beer and chatting about all things food we loved in May!
Find out more about our 00 to Hero Dough Course here:
sortedfood.com...
Check out what we loved in May-
Fruit Roll-Ups: bit.ly/42qp8mB
The Food team's Newsletter: sortedfood.sub...
Village Cooking Channel: bit.ly/3oM3EDe
‘Ravenous’ Henry Dimbleby: amzn.to/3NcbTBX
00 to Hero Dough Course: sortedfood.com...
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I think kush is just the most wonderful addition, down to earth, passionate, funny and knows his stuff ❤
Agreed. Kush brings the right energy to the team. It is the chaotic and seriousness combined that we have all asked for, well some wanting more of one or the other but its the right balance. Kush is also an OG member of the boys, as he has known Ben since Uni, so it ticks a lot of boxes.
@@OpusCulo13666 YES... and i do think Sorted need two on screen chefs
I agree 100%. I really like his laid-back approach to describing good food. He's not pretentious at all.... just passionate.
I agree I'm a big Kush fan 🎉
Kush is fantastic! Not at all pretentious because he is a proven chef, he has been there, done that and paid his dues in some very intense haute cuisine kitchens - in the real world.
Unlike the others, he could go anywhere, to the finest kitchens, and be hired instantly. He is the real deal.
It is a pleasure to see Kush joining more and more to spice things up :) When Mike shared his video neither of you noticed the amount of a bay leaf! See, even there they use it, Ben was always right about it. We use a bay leaf in Baltic cuisine a lot and it does make difference!
Indian bay leaves are much more cinnamon-y and impart a lovely flavour. I never understood what the bay leaf drama was about! They haven’t tasted rice cooked with bay leaves, and licked the bay leaf yum!
I don't understand all the hate for bay leaves! Maybe they haven't bought decent ones or don't simmer long enough because the ones I have smell so good and give stews, etc, such a good flavor.
Even today, I see most recipes advise to remove a dried bay leaf before serving, because they can perforate us if not chewed thoroughly. Are fresh leaves that much more tender?
I love Kush's humor so much! "Oh, that must suck for you guys" really sent me. 🤣
The village cooking channel is an insane initiative! Ive seen them cooking for years, and how they operate is incredible. Much love to them again!
They're absolutely amazing.
@@SortedFood you guys should do a colab
Would love to see you guys revisit trends from the previous years and see what trends have popped, and which ones have flopped.
Brilliant idea
And that's a great name, too! "Pop or Flop"
I'd like to see men that are almost 40 refering to themselves as 'boys' cringe af
Gematria ua-cam.com/users/liveMqqcOj5eyzs?feature=share
Thank you Jamie and Barry for reminding us how much fun food can be. Making food creation fun while we are children is why I still love to cook.
Childhood foodie memories are the best.
@@SortedFood that they are!
Absolutely. The favourite combo I watched was mango sorbet and tajin seasoning.
And Mike, stop being so extra like you were during the fruit roll-up portion
I absolutely love this format and I really like how Kush is more and more in front of the camera, he is really funny and is a nice cheffy addition to the on screen dudes!
So glad to see this kind of video back and that the last one wasn't a one off. I love all of your content but it's really nice to see this kind of sitting around with friends talking casually while discussing interesting things you've come across.
Love this format! Really nice to have Kush there sharing more about authentic desi food too - hope we get more of that. Love that South Indian channel Mike shared too! I didn’t know about that one, but I watch a similar one called “Veg Village Food” which is a grandmother in Punjab who also cooks in massive quantities for the local kids. She makes traditional foods but also desi takes on pasta, instant noodles (Maggi), milkshakes, etc
As a south indian, I was excited hearing Mike introduce the Tamil channel! I'm sure most indian households have these huge aluminium pots to cook for a large pax. I definitely want to see the Sorted team get their hands on one of these pots and cook oldschool!
That channel has been around a while. I stopped watching it when Grandpa died thinking it was over so I was very happy to see it is still broadcasting.
@@scottrhodes8160 oh no i know of grandpa's channel, i didn't know its the same one :( no wonder i was reminded of him.
Sorted gang--we LOVE this format! Hearkens back to the vibes of big night in, and is just a fun chill time.
Reminds me of the podcast as well, which I loved!
Jamie is really good at keeping the conversations going - asking the right questions of Ben and Mike.
Just wanted to say, good job 👍
So glad this is (I’m hoping and guessing) going to be a regular thing. The Waitrose magazine used to do a similar thing years and years ago and I loved it, this is even better!
So glad you enjoyed it Alex.
Kush's smile when Mike compliments him about him being a great teacher is so nice. I love when the boys get together and do this type of video
True story... I saw the fruit roll up ice cream treat online and served 2 to my 79 year old parents and they thought it was delightful. Kudos to Jamie and Baz for further sharing this. It really is a crunchy, icy pleasure. ❤
great way to get extra fluids in to them too !
@@Psylaine64 that's sweet, I was more trying to fill them with joy. Glad hydration was a side effect. 🥰
Can you start a “Beat The Normal” series? A normal and the food team come up with a signature dish, and the chef is given the prompt day of and has to produce their twist on the dish in competition
Yes please!
LOVE THIS
First time I've ever agreed with a comment idea in the like 7 years I've watched this channel.
I think this is a wonderful idea
I think they've done something similar to this before like the food battle on the nunbing flower bud. Where mike and the food team made a cheesecake and ben had to create a dish within the timelimit and make it on the day. He made a duxk dish i believe
I really respect and appreciate Ebbers bringing up and talking about Ravenous. It's such an integral topic to, you know, our entire survival and shining light on these topics is huge. Especially after following the "Fruit" Roll-up + Ice cream fun. Thanks for that!
I love these. Especially, having Kush more involved on screen. He is so knowledgeable and has such a great vibe.
Absolutely adore how low-key this episode was. As much as I love the boys typical mayhem, this was a really relaxing watch while making breakfast. ❤
👀👀👀👀As someone who bulk cooks for 30+ Monday to Friday (care home, one sitting for meals) I'd LOVE to see you tackle the logistics of this as there are subtleties you dont always think of. IE a pan of chicken in a sauce that might cook at home in the oven for 30 or so mins, will take significantly longer as the oven temp actually drops when you put that much cold food in it!! (even warm food in it lol) 😵💫😵💫
My mum was cook for rest home. She would sleepover Christmas eve, remember visiting here and prepping sack of Brussel sprouts on more than one occasion.
Also participated in Christmas lunches for homeless. This is reality for so many cooks and chefs day in day out.
I know this content probably won't get more views, but please never stop doing these, I love feeling like I'm connecting to you guys more and long chats are great
Im so glad Kush has become a regular component of the show. His antics are just the right amount of silly to get the boys going haha.
Absolutely love that you guys are continuing this series. Really love the podcast vibe of it!
Thanks Anna!
@@SortedFood You guys are the Best!❤❤❤
I absolutely ADORE this format. And damn, Kush is such a wealth of knowledge. Sometimes I forget that he worked at a Michelin starred restaurant at one point. I think he and Ben work really well together. Ben provides the historical/cultural knowledge and Kush provides the technique/skill knowledge. Together it's this amazing package of information that's so educational and fun to watch.
Honestly this format is brilliant ! Nothing too intense or stressful , just lovely people talking about great ideas . Please keep this up ! ! !
The village cooking show looks amazing - thx for sharing it! Certainly different, but reminds me of why I love Kent Rollins, the cowboy cook here in the US. He’s an old-time chuck wagon cook, and it’s so fun to watch him make huge meals for working cowboys under a tent out in a pasture!
I love his channel!
I am sooooo happy to see the Village Cooking Channel on here. 9:41 . It's a crossover I had never imagined. I've been subbed to them for a long time and they do great work for their community. They are a great window to culture of mass cooking in India. This sort of mass cooking happens every where in India at different religious places like temples and Gurudwaras, for weddings and funerals or any family function especially in villages where the whole village is invited for the feasts. Also they not only make a lot of authentic South Indian dishes but do great justice to the larger pan Indian cuisines also.
Czn Burak does similar cooking, but Turkish.
I really enjoy this format. Definitely one of the more stand-out things you guys have done~
Thank you!
I'd love if you guys ever made it down here to Aotearoa New Zealand! Cooking for a large number of people immediately makes me think of the marae cooking processes for big gatherings, including of course hangi. There are some videos online from shows like Hangi Pit Masters that give an insight into this traditional method of food prep - cooked in the ground over ash and stones heated by an intense fire in a pit. I will literally pick you up at the airport and show you around if you ever come to Christchurch, NZ!
This series is utterly fantastic guys! Your energy and enthusiam is so much fun! You rock!😊😊😊
Love watching the village cooking channel, especially how they are giving back to the community. Also the pure enjoyment they seem to have throughout the cooking process
It’s just so great to be part of the Sorted community and these new more casual chats are so interesting to people all over the world. I’m 69, living in Bremen in Germany and I still feel connected to the UK food scene just due to watching Sorted, thanks guys. Sorted also gives families new interests together, my 29 year old son introduced me to Sorted years ago and when he was at home it was so nice cooking and eating together. Sorted is really a public service….
Just wanted to say that I really love this series! It's so nice to just get to hang out with y'all and hear what you're thinking about. It's a nice change of pace from the more produced segments, and it feels like a really nice addition to your lineup. I love having a rotating table of people who are around the studio, as well. Thank you!
Please bring this series back. It's so amazing.
4:48 Damn! Kush has no subtlety and i love him for it! Best boy!😂😂😂😂
He's a loose cannon.
@@SortedFood And he's so precious for it!
Really love this show and needs to continue. It's just so nice to watch something so relaxed and learn quite a lot.
Had to come back and say thanks for highlighting the Village Cooking Channel, I spent all morning watching their videos - how cool!
Please, yes! Cook for everyone and let Jamie and Barry cut onions etc. I wonder how long it will take to go from "don't get bored, don't get bored" to utter chaos. :D
As a student in the middle of her master degree on sustainable food systems I loved Ben's addition to this table. Please have more of these discussions and perhaps visit producers/companies that are working on this future to show people how this change is realised and how they can support it!
Why is Ben drinking white wine when the others have beers just the most Ebbers thing ever? XD
"Fecal Jackson Pollock." That's an evocative phrase right there.
It's quite an extraordinary thing to watch people talk about their work so passionately, and having a blast at the same time ❤
I haven't seen the village cooking channel yet, but another one that is quite similar is Grandpa's Kitchen. I love their vids and the delightful smiles on the faces of all the children they feed with their cooking.
Thank you for splurging on microphone for each participant!
I think these types of video's are my fav of yours so far! It's up there with trying out gadgets and new foods :3
I love Kush's description of if it looks like this or if I poke it like this bc that is how I learned from my granny she'd say with baking it's more than the oven it's the counter- the air can be wet or dry (her way of saying humid) and you'd adjust the proof timing and ingredients of your baking to match the air since it could change how the oven gets to temp and holds temp. A video showing what the desired result looks like at various stages is a cool move.
Hi sorted, would love to see a vid with "rural" equipment for the whole team and would love it in a vloggy style like when you went camping so that the focus really is on the friends it brings toghether rather on making a show. just good times with friends trying their best to creat a faboulus meal with non ordinarie equipment.
Love these videos bois, just seeing you all sit around and chat and share thoughts is fantastic. I hope we get to see more in the future.
Excellent. Thoroughly enjoyed that. You're definitely tempting me towards Sidekick. I need to completely rewire my cooking/shopping head.
Genuinely love this format. Thanks lads, this is an excellent watch
Loving this chill format. Nice variety on the channel 😊
Really glad this series has gotten a second video! Something to look forward to at the start of each month now.
I absolutely love this format already looking forward to next months!
Enjoyed this so much! Thank you!
Love your content including your techniques, intellect, purpose, and spontaneous humor. You chaps are the best!
Village Cooking Chanel is the best information you have ever imparted!
I love these monthly round table chat videos.
P.S. Mike those cinnamon rolls looked amazing. 🤓👍🏻🍻
Loved Mike ribbing Jamie at the beginning, that was funny. Also, the nerd in me really wanted to hear Kush's skewer lecture, can he do a reel for that?
Love this monthly wrap up format!
I do love this format for a Friday show. Just mates sitting around sharing knowledge over a couple pints
If you liked the large volume food cooking thing you might also enjoy GrandpaKitchen! It originally started with Grandpa back in 2017 but he has sadly passed and his grandsons now continue the channel!
I was thinking the exact same thing! We love grandpa!
Love this format, wish it is twice as long
Really love this monthly video you let out, it's awesome and shows me new things but also it's great to just see you guys chill and chat! :)
Thank you 'Ben' Ebbrell for highlighting Henry Dimbleby's excellent book Ravenous!. Highly recommend the 2013 book Food Politics: How the Food Industry Influences Nutrition and Health by Marion Nestle. Wish more people would desire to know more about the pros and cons of the food industry. Citizens have more power than they realize.
When you do a volume cook like Mike said, see if you can find a local mission or shelter that feeds the homeless and cook a lunch for the homeless.
My mother feeds the homeless in Brisbane and in the last few years her numbers have gone from 50 a day to 200+ a day. Food insecurity is a growing concern and god knows she loves it when someone else cooks for her for a day! (Otherwise she's a complete untrained 62 year old trying to work out how to feed 200+ on a non-existent budget.)
Please!
Yes, so much YES to Sorted Village cooking. I loved the older camping episodes so much. Do it in the same style.
I'm two weeks late to this but boy does this format work for me. The standout for me was the normal question abut the different shape of the skewers. We got the joke about the full on lecture but I was engaged with the how and why of the explanation. I subscribed to many channels as I'm sure most people do. This is the only one where I watch every video. May not be on release day but I always get to it.
Absolutely love this format you have thrown in so please continue them. Mike those cinnamon rolls just looked to die for so congratulations.
Absolutely loooved the bit around 1:53, where Mike made fun of Jamie's 'oh you can mix up the roll ups and even mix up the ice cream..!' bit 😂 Feels like so many content creators try to oversell products or ideas by stating the obvious and pretending it's an added benefit, so it was very refreshing and definitely hilarious to see Mike call BS on this one!
Because of your videos that we’ve been watching for 3 years now. I am today making my very first lobster stock and eventually a bisque.
We had steamed Maine lobster here in Maine this evening. We found at the fish mongers that we could buy cooked lobster bodies with no claws but legs for only $0.25 US. So we bought 4 of those to go with our 2 fresh lobsters.
We harvested the meat from the bodies and legs. And set that aside to save for the bisque we’ll be having with our Sunday roast.
Cheers and thanks for the all the ideas and confidence building.
PS we will be using the shells as fertilizer in our allotment as well. No waste!
Great video. On the subject at cooking at scale have you ever seen the kitchens at Harimandir Sahib; the Sikh Golden Temple in the Punjab, India? I've always wanted to visit & also think a Sorted tour of India would be good too. The temple is open to everyone & they feed truely vast amounts of people a day. The number fluctuates between 50'000 & 100'000 a day! Its all vegetarian & some of the cooking vessels are swimming-pool sized, catered for by volunteers.
A mate & I used to cook largish scale for bushcraft & off-road groups we used to attend. Mostly over open fires in large pots, pans & pits. Love cooking outdoors with basic equipment. Our credo was , if you can cook it in a kitchen, we can cook it over a campfire with a knife.
I typically make cinnamon rolls to take to work for basically any reason. This particular one was for Friendsgiving/Thanksgiving. One supervisor was pregnant at the time and suggested I make 2 pans (24 rolls per pan). About 1/3 of 1 pan was eaten, with that supervisor taking the full pan and another taking the 2/3 full pan. The first shared with her husband. The other ate them on FaceTime with her now husband, who lives in London (we're in Florida), who was shocked how big American cinnamon rolls were compared to what he was used to. Nice to see big and fluffy cinnamon rolls on the channel
Worst thing I ever ate (worse even than the “meat fritter” at a Soviet naval base) was the steak and kidney pie at a pub in the Cotswolds. The “steak” part was just large chunks of beef fat. That might have been fine for Mrs Jack Sprat, but I had to content myself with eating the pie crust.
i'm 5 minutes in but i love this already, it's just the vibes of you all getting together and having a drink and talking about what you enjoy (food!) makes me miss doing the same with my friends even though we all live apart from each other now :')
If you do end up trying a mass cooking style video, I’d love to see you follow the spirit of the place you got it from and give the food to a good cause, maybe a local food bank or shelter.
Great work guys & not forgetting the Sorted team! Loving this format! 🙂
I absolutely adore this series. Keep up the great work Sorted!
thank you for introducing me to village cooking! so great
"Kush, you are such a loose cannon!" YES and we love every minute of it 😂
Thanks for putting a smile on my face and showing me interesting things.
One of my favorite new formats, like a podcast but much shorter and easier to consume.
I think you guys should come to Sweden and experience properly prepared Surströmming served on tunbröd with potato, onion, chives and sour cream out in the arcipelago accompanied with snapps and beer.
Not 100% sure but I think we can turn you onto it. You just have to unthink the fish part of the dish and think of it the same way you would an old cheese
Love the timing of the ad -''if he comes out with a fruit winder on his - cue ad''
I'm with Mike on the _memory_ being what makes something the worse thing I've eaten. For me, it was a rajbhog - a Bengali sweet, that is probably inoffensive in itself, but my only memory of eating it was after a traumatic event. I have never eaten a rajbhog in the intervening 24 odd years, and still hate even the smell of it.
Got sick on key lime pie at a pool party when I was a child (swallowed too much pool water) and couldn’t stand to even taste it for at least 30 yrs, just the thought made me nauseous!
I have the same with melons, any melon. I once as a child ate some water melon that had been out too long and got sick enough that let us just say when it came back up it went in my nose. So that smell is equated to sick, now. Same for the taste of melons.
There's a particular food chain that I used to smell so frequently that I lose my appetite whenever I walk past a branch.
I'm a chef myself and I'm absolutely amazed by Kush every time he's with you,guys. His knowledge is massive! Also...who would have thought about bringing skewers and analyzing them! Brilliant!
Love, love, LOVE this series. Please keep it going. BTW My mouth was watering when the cinnamon buns were brought out. You did a GREAT job, Mike.
I'm loving this new format :) Keep it up. Love from Berlin
Really enjoyed Kush's explanation regarding the kebab skewers.
Mike talking about what he ate after hospital reminds me of why i cant drink apple juice. I once was in the hospital for about 3 months or so, and i had to drink applejuice laden with contrast dye about 3-4 times for mri or CT. It was absolutely disgusting. I cant even look at apple juice without getting queezy.
@@xionmemoria Yea I dont know which would have been worse. I didnt have a choice. It was a decently sized glass too, so drinking it all was torment.
I love this new format so much!! And I really like all of the information, techniques and ideas from Ben and Kush 😊 I would would Really like to see recipes with directions that recognize that not everyone has a food processor!!
Mike being amazed at the perfectly cooked rice while stating he can't do that on a regular scale.
Maybe the guys need a lesson in rice?
The boys have in the past, several times in fact, scoffed at rice cookers stating why should they need them when they can just make it in a pot. Yet they have mentioned several times how they never make rice as well as others so they rarely ever make it, despite it being a staple food item around the world.
Would love to see them explore rice more and maybe actually try to appreciate it and rice cookers more.
Man, I absolutely love this format. Can you imagine when Barry is there, how funny it will be. Oh goodness, having James around would be a total hoot as well. Cheers guys, great video.
"That must suck for you guys" I love kush's attitude so much
Absolutely loveeeee this format!!!
I’m sorry, but Ben referencing the sex and the city sushi scene is the best😂
The shark thing paired with fizzy drinks reminded me of eating camembert with orange juice. It's like one was sick and tries to wash the taste out of ones mouth.
I really, really love the round table format. It reminds me how much I would LOVE a podcast with you guys, I guess this is very close to one (I'd always love a bit longer haha)
21:50 "So I got you past the semi?" "and look at the result"
I'm glad this seems to be becoming a series!
Thank you Ben, I have added it to my audible wishlist ready to listen to