Mike's was the home style meal that sends you to feeling like your at Grandma's. Ben's was the cool and hip lunch place that you go back to time and time again.
That's usually what I look for when people say "authentic". It's not about who can cook according to the cookbooks of the region, but who can make it feel like a grandmother from the region made it.
That’s what I was looking for to describe this. Mike may have made a “simple” meal, but it’s meals like this one that will be still in use generations later. The sampler board is a nice appetizer or maybe a lunch, but it’s not the sort of thing that would become someone’s comfort meal.
I like that you're doing the format a little bit differently, not just giving an info dump at the beginning and getting on with it. At first I wasn't sure if I liked it, but by the end it was clear that the editing was very clever and it was nearly completely seamless. Kudos.
I also agree with the this. I've never been a huge fan of the info dumps. I usually watch them on the first time I watch the video but skip past on subsequent rewatches. So, I definitely prefer the intermittent style, and I won't skip past the info parts when I inevitably rewatch this video :)
It definitely feels more like something you’d see on the Food network with the lore mixed in. It just flows better and keeps the viewers attention. At least it keeps mine better!
The enthusiasm of the wine guy was great. Sometimes they visit places and people are a bit awkward (fair enough- they don’t do this all the time). He just bled enthusiasm and felt very natural on camera
@@Psylaine64 I am not saying anyone German would be awkward. I more mean that other people they have interviewed, particularly with the BASF videos, haven’t been the most natural in front of the camera. That is fine, it isn’t their job. I was more complimenting him, rather than making any comment about his nationality.
As a german from wine country I gotta say I really appreciate Ebbers dish. It captured the essence of the region beautifully and looked spectacular, takes me back to some good times. (though I am a bit sceptical about pickled grapes...)
Hiii! German by heritage and I would LOVE to know if there are any UA-cam channels you know of that are doing/sharing authentic German food. Either similar format to our beloved Sorted, or more ASMR-esque, etc doesn’t matter to me. I’m hoping that my US based algorithm isn’t giving me the results I want, and not that no one is really doing it. Thank you in advance 🥰
@Jenn Mannhardt I didn't really find anything after a quick look, but if it's just recipes you're after, I could help you with that, being German myself
I love the little german-isms of the winemaker. Translating expressions literally like "ground recipe" and "it's in everybodies mouth" are very genuinely German.
I think this was a win that Mike genuinely earned. His food looked delicious, and was the kind of thing I think of as "hearty German fare". While Ben's efforts also looked amazing, it was just too many different fiddly things, instead of a more unified whole. It was great to see Mike front and center again, though I love Baz & Jamie, we don't get to see enough of Mike lately. And Mike really challenged Ben this time, too, I'm so proud of him! Well done, everyone. Oh, and loved the way you integrated the interviews from your visit, too. This was one of the best episodes ever!
Indeed this was a very humbling episode, not to mention that the Wine farmer that looks like he comes out of a heavy metal band, had perfect English compared to the wine retailer. Don't judge a pork pie by its tiger marks.
@@lewismaddock1654 Christoff was oozing with charisma. Every little explanation he gave had the right amounts of dramatic and passion behind his words to keep you engaged. Watching him is like watching a play whilst watching the wine connoisseur is like attending a lecture, not taking anything away from him of course.
I felt Mike really embraced the mystery ingredient more, making it a key component of his dish. Ebbers made a pretzel snack board that had some grapes on it. Gotta give the win to Mike with that.
As a german I can say that you definately didnt mess up as badly as in the burrito episode :D Your recipes will not cause a national german outrage and will not make it to the news ;P Good job and I would love to taste it. And for the reaction about Ben's Bretzel: In my opinion they need to be at least that dark. Obviously not burned, but it may be a deep colour for me. However in germany the camps are split^^ Basically "suuuuuper lightly baked" (sometimes called "Baked in moonshine" =D ) or at least as "dark" as Bens. So all in all good job and keep on doing stuff like this. Always love to see you outside of your studio and exploring new things
As a German, I can say ebbers did a really good job making pretzels. They are not in the quality of a south german Bakery, but they are high-end homemade pretzels. Mike did also a great job with the Schweinebraten (style) I would say, that most of the Germans would see it as a German dish (except for the Pie part, but I would love to try it as a pie) if they would taste it.
So many Germans already commenting, I have to do the same. :D As a North German who lived in South Germany (Baden-Württemberg; Ulm) for 3 and a bit years....great video. The interviews were informative and not too dry (wine joke, heyhooooo) and the dishes were very interesting. Ebbers did a plate full of stuff you wouldnt normally find but everything was definitely german-esque with a chef's touch while Mike's dish looked quintessentially german: "It doesnt need to look pretty but damn right it's gonna taste like heaven." I enjoyed this episode very much, thanks SF. Next time for North Germany: Labskaus. ;)
So happy you've been to Germany! Thank you for featuring our food culture! ☺️ Those pretzels looked really delicious, but I think the best way is to eat them is with lots of butter and chives! And to make them look and taste even better, roll the ends very thinly, and then tie the knot. This gives the pretzels two different textures: the crunchy knot, and the thick and fluffier middle.
Yes, Brezel needs to be half-and-half (half soft, half crunchy). I like to cut open the soft part (like a half bagel) and put butter or cream cheese on it, and the crunchy knot side can be eaten as is or dipped in something. The only time I eat mustard together with a Brezel is when I have a Weisswurst (and then it is sweet mustard). I would never dip a Brezel in regular mustard, seems a bit weird to me and I haver never seen anybody else around here in Germany doing that, either.
@@DizzyBusy That is very correct! 😁 My mom's from there, and I worked south of Stuttgart for a few years. No Swabian pairs Brezel with mustard, that's Bavarian, but only with Weißwurst! Are you Swabian?
Mike finally getting the win deserves, been so many times when he's been wronged when it comes to badges, wins etc, but he produced an amazing dish with a good wine pairing to accompany the dish, finally he got what he deserved!
Christof's way of speaking and explaining - you can see and FEEL his passion in his craft. Reminds me of my zoology professor back when I was studying biology in Germany. It's so inspiring and makes you so motivated to learn!
I‘m from Germany and loved this episode. Well done, Mike and Ben! It‘s a different approach to German Cuisine and yours has potential. 👍🏽 Greetings from Frankfurt.
I really enjoyed this episode. The explanation on Germany's wine was tasteful. Whoever's idea it was to edit this video so smoothly by having the trip Mike & Ebbers went on throughout the whole video was really, just quite perfect. Good work 👏🏼
Guys, thank you for always having proper captions with your videos! So many people depend on them and so many channels don't care. Much appreciated! ♥️
Y’all make my heart feel good. This month, I am celebrating a 50 year relationship with my best friend. Seeing you guys laugh together and tease each other reminds me of my own friendships that have persevered from childhood through adulthood. Worth celebrating with good food and good wine! You are all winners here in my mind ❤
I loved everything about this episode. The laughs, the jokes, the food all looked fantastic and made me wish I could taste it all. But the trip to Germany and the interviews really make this extra special. And what great interviews they were.
So cool! Yesterday I was in Germany and had some lovely flammkuchen with a glass of federweisser (very young wine) so this is very relevant. Would love to have some more videos about Northern European food!
Has to go to Mike by default. Ebbers had at least 2 things pre-prepared (The soaked mustard and the potatoes that appeared from nowhere right at the start), and his pretzels somehow got made, rested half an hour, froze within an hour and then got cooked in time to serve. Kinda defeats the purpose of a time limit :P
I'm impressed on Jamies pronounciation of the ch-Sound in kochen, since most english speakers I met have massive problems with that sound (they would have a rather hard time in Switzerland, since their german is almost 50% ch ;) ). I think it's always funny when you guys do something with BASF, since I worked 4 years in their QC crop protection department where I did analytical monitoring of every stage of the Xemium production. It was a fun and interesting job, too bad my contract ran out and at the time they did not hire anyone directly (they let go of about 7.000 to 9.000 temporary contract workers). To all aspiring chemical lab workers: try getting a job at BASF, since their pay is very good and if you manage to get hired permanently it's almost impossible to lose you job, as long as you are not grossly incompetent.
As a German from a different wine-growing region than where you visited, both of those look fantastic. Personally I would probably go for Ebber's dish, but I do simply love good Brezels.
I loved Christoff - I could listen to him talk for hours about wine and I don't even drink it, but you can see his passion and love for what he does!!!
Three days of the week I look forward to waking up and finding a new video has dropped. Fridays I get Cutting Edge Engineering, and Wednesdays/Sundays I get Sorted food. Great ways to wake up and start a day.
Omg. Someone that peeled a potato that doesn't look like they were whittling wood. I think in the past it was hard to watch the normals peeling. Mike is a winner in my book.
As someone who works in agriculture, what I love most about these videos is the education and reconnection between consumer and farm. At least in Australia with people being more and more centred in cities there is less understanding of how farming works, why things are done like they are, and how innovative farmers are. I also love the comments the guys have said before about “buying the best you can afford”, so inclusive for everyone. But also important reminder that certain practices on farm cost more or are less productive (produce less so cost more to make) and farmers need to be compensated for that therefore the price goes up. I’ve learnt about so many other industries in these videos and how they do things differently, so much exciting stuff in ag!
I totally agree with Baz's comment! Mike's food looked like a homely, comforting meal that would stun dinner guests, while Ben's dish looked like something you'd get at a fancy wine tasting course or bistro. Great job to everyone and hats off to the editors on this one!
I went on a solo trip to the Mosel and Rhein valleys this summer. The scenery is spectacular and the wines fantastic. Must do for every wine enthusiast.
Jamie: I don't really associate Germany with wine. Me having grown up in a German wine producing town: I mean it's a regional thing, sure, but in fourth grade we literally learned about wine production in school, put on a play about the history of wine in the region, and took a class trip a vintner. Every fall we had wine festivals and the town had a reigning wine queen. Also, fun fact, there is a region in Germany called Franconia (Franken) that is subdivided into Bierfranken and Weinfranken (i.e. beer Franconia and wine Franconia) based on the distribution of wine grape and hops production.
Very interesting to see you take on a bit of Germany. The 'style' was a good addition to the title of Mike's dish, because I would call it a British-German fusion. Sure, we have Flammkuchen, but we don't really do savoury pies. Not sure if the Rotkohl has glove, but that one was pretty good. I do like mine with apple for some sweetness. Mashed potatoes were fine, but I do cringe when I see the use of hot water for cooking them. What would Poppy say? Ben's Laugenbrezeln were pretty authentic. Best mustard is Bautzener, but I would try Ben's. In German cuisine wine leaves are not really used for cooking. It's more part of the Greek, Turkish or Arabian cuisine . But since we have many people with Turkish ancestry in Germany since the 70ies, it's actually not that far off. Beignets are French, but you were close to France in your trip. You both had something German, with the Laugenbretzel and the Rotkohl. Your German was on point!
@librasgirl08 I'm entirely certain gloves don't go well with Rotkohl, that would become quite a bit chewy. ;-) My family usually uses cloves instead. Gloves = Handschuhe Cloves = Nelken
As a German from broadly that same region (grew up near Mainz/Koblenz, now live in Heidelberg) I have so many opinions on this video that I struggle to decide which to let out... Anyway, clear win for Ebbers for me as he created something very German, a cold platter. Something winegrowers in Germany traditionally serve in their "Straußwirtschaft", their private pubs that they are allowed to open on their property for three months out of the year to serve their own wine and cold food, not hot.
Loved this episode as a German and a person from Rhineland Palantinate :) Wished you haved made a Sauerbraten :) it's a famous dish around the rhine region :)
Though a real rheinischer Sauerbraten would never be manageable to make in the time frame given for the competition. I would have picked Flammkuchen for the most obvious choice of German food to pair with a good wine or Zwiebelkuchen, especially with Federweißer (very young wine that still contains a lot of unfermented sugar)
@@hmvollbanane1259 Yes but sometimes they also show how to make it an Ben comes along with the before pre prepared thing :). I wouldn't really make a real real rheinischer Sauerbraten (classical with horse meat). I would do the common beef one.
As people from the Pfalz and long time sorted fans, we really enjoyed this episode! So funny to see you guys being in our region! 😊 Nothing beats a Riesling! ❤️
As a half german/half spaniard you have redeemd yourself from the chorizo incident with these dishes. I come from Pfalz and i almost could taste them just by looking at them. Imo mike didnt need to put the filling into pie form but im sure it tasted good. And ebbers plate looks nice, would love to try it.
As an American with Germanic heritage, I was very much enthralled with how everything went. I may have to steal that mustard recipe, though. Mike earned this one. He went out of his comfort zone a bit, did something out of the box, and went for heart, while Ben decided to play it safe and fall back on what he's done a lot of recently. Baz and Jamie were a riot, as well. Overall, another excellent episode.
I love these episodes! I learn so much. The fruit fly thing is extraordinary, To not have to use pesticides is such a plus! But I did get confused about the beignets.
It's fantastic to see the video has been up for 30 mins and already has over 16k views. Fabulous. Also, im German, did not think that grapes would send you to Germany! 😳
I much prefer this format, with the expert chat interspersed with the cooking. Much more engaging - honestly I've been known to skip the field trip bits before but in context I really enjoyed them. Thanks, great video.
As a long-time German viewer and a native of Germany, I found the episode very entertaining, only when it came to the "roast pork" I bit into the tabletop because roast pork is actually made from a whole piece of pork rump and not like goulash or other stews with pieces. XD
Love how the episode was done. With German scenes intercut with the cooking. Very well edited. Kristoff waz a joy and would make a great guest. I do wish Ben had tried a stollen . But I agree both dishes great in own way. Mike's was great home cooking and Ben's fancy Tavern food.
Lots of love from the biggest rival wine region in Germany, Lower Franconia in Bavaria. So good to see Germany represented on here. Btw a great thing to acompany wine and brezel: Obatzda (kinda soft and dressed cheese spread), highly recommend trying :)
German here. Both dishes feel like something you would just encounter somewhere in Germany where people wanted to get a bit creative with their usual dishes. A snack platter isn't unusual and Ben enjoys it for a reason. But getting a good Schweinebraten with potato mash and some firm of nice pickled cabbage is as German as it gets when looking for a hearty traditional dish. Takes you right back to nice evenings with family, friends or sports club members. Glad you guys enjoyed the wines as well, Spätburgunder, Müller Thurgau and Riesling are great wines and I hope they get more popular outside of Germany someday. Great job guys, you did it.
I am a long Time viewer from Germany. It was the most fun thing to watch for a long time. And I was happy to see you were only an hour drive away from my hometown. Our region is just beautiful to live in. Hope you enjoyed your stay 😍💕
Definitely seeing some parallels between Mike's dish and Schweinsbraten. For example, they both have pork in them. Jokes aside, I would love to see more real german food on this channel. Schweinshaxe, Mettbrötchen, Sauerbraten, Knödel, Kartoffelklösse, Pannfisch, grüne Sosse... Ben's soft pretzels already looked pretty good. Keep em coming.
Yeah. Finally some German stuff. I‘ll devour that video. By the way: Just reactivated my sorted subscription yesterday. I love the rework of the sidekick app!
I would have been happy to be served either of those dishes anytime. Also, just noticed.... it is amazing how clean Mike is when cooking compared to a couple fo years ago when the kitchen always ended up a disaster zone. Good job, Mike.
It's so funny to hear "soft" pretzel specified. Because what Ben made is just a regular Bretzel here in Germany, and those little hard snack thingys are the ones you have to specify when talking about them. 😅 All in all, definitley a fun video and I really enjoyed watching it!😄😊
I live in Spain but am originally from Baden, another wine region south of the Palatine region, and this whole episode makes me incredibly happy. Great job guys!
Oh my god !!! You guys were right in the region I live in, this is incredible. I love this channel XD I can look at the BASF from my window, this is so crazy.
This may sound funny, but I really enjoyed the editing in this video. I love that the trip was spliced into the cooking segments where sometimes the video is shown and then the cooking. It kept the focus really visible and really kept my attention. Amazing video! :)
I've been binging your channel for 2 straight days and I love it so much! I just watched Jaime yell, "I like tinned meat!" I may have laughed nearly as hard as at fermented herring! Can we get a miracle berry cooking challenge? I'd love to see how you'd work around the flavor disconnect to get something tasty.🤣
I need more cheese and savory pie in my life! I also adore when you guys go where the food comes from and give us a greater appreciation for how our products get on the shelves! 🥰
I really enjoyed this format of video where we get an insight into the production of ingredients and connect with farmers/sales people/people of expertise. We learn so much about groups of people and their culture through different foods and lifestyle practises. Thank you your entertaining and educational videos. On of my favorite channels.
LOVED this episode. I am so enjoying learning about food (and now drink) in other countries. I wanted to jump into the picture with you guys and taste every single one of those dishes you made. All the food looked amazing. Congratulations to Mike who definitely deserved the win!
I'm not sure why the algorithm took so long to lead me to your channel (perhaps because I don't eat meat?), but I've been binging videos for days now. You fellas are just brilliant! I have particularly enjoyed this one, as I do love multi-levels of education. You have a new subscriber! Keep it up 🐱
Absolutely love this format for a battle!! Would love to se a normals battle with the same idea of taking one ingredient and learning lots about it, but i think you guys have done some stuff like that before in travel vids... either way, great stuff!
I just discovered this episode. As a German subscriber, I find it quite interesting finding new information through a British cooking show of German wines and cuisine. I liked it, quite a bit. The thing is true, that Germans parted away from the traditional dishes, yet still using them as bases for the new creations. What Ben did there is quite common, as far as I can tell. Fusing stuff for achieving the idea. It is quite on spot, how various the dishes became by now in Germany. However, what Mike prepared reminds me more of a Scottish dish with some German cuisine influence. Nothing bad about this. But I, for one, love little "Tapas" celebrating the wine, instead of having the wine just as an addition to a meal. Just my personal point of view. Anyhow, just a tip from a Bretzel lover, @Ben, if you ever read this, next time try to thin out the ends, as much as possible. Bretzels are soft and crunchy at the same time. The bigger middle becomes soft, while the ends become crunchy. Those are the best Brezels you could make at home. The "base" bath we can not achieve as identical as bakeries, sice we can not buy the "base" ingredients on the open market. So basically it is the best you could do anyway!
I really liked the video, but as a German, I now understand how the paella burrito got that much of a reaction because even though I don't care much for German cuisine, Mike calling diced pork a "Schweinebaten" or Ben saying that mustard is the best thing to eat with pretzel (the SWEET mustard is more for the sasuege that is supposed to be with it) got a reaction out of me. but still grade video.
As another fellow german subscriber I have to say that this is not the german food that I know XD but it was so interesting and entertaining to see what you guys made. I can say that Potatoes are used a whole lot but nothing really fancy at all. I wish I could tell you all about the food we eat
Love that you visited my home! Ím from RLP and it is true that our wine culture is underestimated in europe. I grew up on top of a wineyard so the visuals alone give me a homy feel. Wish I could have tasted your meals. Mikes approach seems to be more stereotypically german and something a grandma would make on a sunday while Bens is more nifty but nothing someone here would realistically cook by themselfes since there are so many convenient sources to get it pre made by a professional.
Normally Scharzwälder Schinken is smoked over fir wood and or needles. I don't know of any product that uses oak especially as one of the main characteristics.
Sometimes you get so caught up in all the international cuisine and all the food that the world has to offer, you tend to forget all the delicious and interesting food you home country has to offer. Thanks Sorted!
I'm glad Mike won that was right up my street. I haven't had a riesling in years, this is a great reminder and I will be getting a bottle this week, thanks!
Well, I only recently subscribed to you lot, but I've been enjoying all of these videos. Seeing in here that you then also visited a town not even 50km away from my hometown, I was quite surprised.
Am I right in thinking that at 3:37 Ben actually said they were in the *Pfalz* region of Germany, rather than-as the subtitles alleged-in the *France* region of Germany? 🤪🤣
Mike's was the home style meal that sends you to feeling like your at Grandma's. Ben's was the cool and hip lunch place that you go back to time and time again.
Love this.
That's usually what I look for when people say "authentic". It's not about who can cook according to the cookbooks of the region, but who can make it feel like a grandmother from the region made it.
That’s what I was looking for to describe this. Mike may have made a “simple” meal, but it’s meals like this one that will be still in use generations later. The sampler board is a nice appetizer or maybe a lunch, but it’s not the sort of thing that would become someone’s comfort meal.
So memorable, vs forgettable once you move.
I like that you're doing the format a little bit differently, not just giving an info dump at the beginning and getting on with it. At first I wasn't sure if I liked it, but by the end it was clear that the editing was very clever and it was nearly completely seamless. Kudos.
That’s amazing to hear, thank you! Sometimes it’s a risk mixing things up.
I also agree with the this. I've never been a huge fan of the info dumps. I usually watch them on the first time I watch the video but skip past on subsequent rewatches. So, I definitely prefer the intermittent style, and I won't skip past the info parts when I inevitably rewatch this video :)
Alright, not a huge fan here but to each their own
It definitely feels more like something you’d see on the Food network with the lore mixed in. It just flows better and keeps the viewers attention. At least it keeps mine better!
Absolutely agree!
As a longtime German subscriber, I have to say this episode was very fun to see!!
Thanks for watching! We’re glad you enjoyed it.
Must agree, good fun as usual and love seeing Mike's take on a Schweinebraten style dish!
Same here
Same for me
The pronunciations are painful though 😂
The enthusiasm of the wine guy was great. Sometimes they visit places and people are a bit awkward (fair enough- they don’t do this all the time). He just bled enthusiasm and felt very natural on camera
why would Germany be awkward? genuine question
@@Psylaine64 I am not saying anyone German would be awkward. I more mean that other people they have interviewed, particularly with the BASF videos, haven’t been the most natural in front of the camera. That is fine, it isn’t their job. I was more complimenting him, rather than making any comment about his nationality.
His enthusiasm was awesome. So glad you enjoyed the video :)
well the wineyard owners often give those tours and have wine tastings for customers were they explain the winemaking. But yeah he was great
He has his wine company logo tattooed on his arm
As a german from wine country I gotta say I really appreciate Ebbers dish. It captured the essence of the region beautifully and looked spectacular, takes me back to some good times. (though I am a bit sceptical about pickled grapes...)
That really means a lot, thank you!
Ebbers pulled off the opposite of a Jamie then 🤣
Hiii! German by heritage and I would LOVE to know if there are any UA-cam channels you know of that are doing/sharing authentic German food. Either similar format to our beloved Sorted, or more ASMR-esque, etc doesn’t matter to me. I’m hoping that my US based algorithm isn’t giving me the results I want, and not that no one is really doing it. Thank you in advance 🥰
@@davidharman7245 An Eimaj!
@Jenn Mannhardt
I didn't really find anything after a quick look, but if it's just recipes you're after, I could help you with that, being German myself
I love the little german-isms of the winemaker. Translating expressions literally like "ground recipe" and "it's in everybodies mouth" are very genuinely German.
I think this was a win that Mike genuinely earned. His food looked delicious, and was the kind of thing I think of as "hearty German fare".
While Ben's efforts also looked amazing, it was just too many different fiddly things, instead of a more unified whole.
It was great to see Mike front and center again, though I love Baz & Jamie, we don't get to see enough of Mike lately.
And Mike really challenged Ben this time, too, I'm so proud of him!
Well done, everyone.
Oh, and loved the way you integrated the interviews from your visit, too.
This was one of the best episodes ever!
He was well overdue a win too. Well done Mike! Thanks for watching 😁
Well said. The insertion of the interviews during the battle made for a fascinating episode. Learned lots and thoroughly enjoyed it.
I completely agree.
Great to see the guys build Mike up and compliment him. He gets trolled a bit sometimes and I get it, but I will forever be a Mike Stan
Fitting username. (JK- I identify with Mike the most)
Indeed this was a very humbling episode, not to mention that the Wine farmer that looks like he comes out of a heavy metal band, had perfect English compared to the wine retailer.
Don't judge a pork pie by its tiger marks.
Hey more Mike Stans!
@@lewismaddock1654 Christoff was oozing with charisma. Every little explanation he gave had the right amounts of dramatic and passion behind his words to keep you engaged. Watching him is like watching a play whilst watching the wine connoisseur is like attending a lecture, not taking anything away from him of course.
I felt Mike really embraced the mystery ingredient more, making it a key component of his dish.
Ebbers made a pretzel snack board that had some grapes on it.
Gotta give the win to Mike with that.
It’s so nice to see Mike! I feel like we get to see him less and less as years go by since he’s so busy behind the camera, but I’ve missed him 😻🤍
It’s always nice when Mike is on camera too!
@@SortedFood a Huddlestorm is never under appreciated here!
Agreed!!
As a german I can say that you definately didnt mess up as badly as in the burrito episode :D Your recipes will not cause a national german outrage and will not make it to the news ;P
Good job and I would love to taste it.
And for the reaction about Ben's Bretzel: In my opinion they need to be at least that dark. Obviously not burned, but it may be a deep colour for me. However in germany the camps are split^^ Basically "suuuuuper lightly baked" (sometimes called "Baked in moonshine" =D ) or at least as "dark" as Bens.
So all in all good job and keep on doing stuff like this. Always love to see you outside of your studio and exploring new things
Thanks so much for your lovely comment! 😁
Well, don't tell that to a Bavarian Baker...
I like the way this video was edited, flipping back and forth between the studio and the vineyard. Nice flow and storytelling technique.
Thanks so much, comments like this really do mean a lot to the whole team 😁
As a German, I can say ebbers did a really good job making pretzels. They are not in the quality of a south german Bakery, but they are high-end homemade pretzels. Mike did also a great job with the Schweinebraten (style) I would say, that most of the Germans would see it as a German dish (except for the Pie part, but I would love to try it as a pie) if they would taste it.
What a lovely comment. Thank you Jo.
I love when Ben gets geeky excited about things, such childlike joy.
So many Germans already commenting, I have to do the same. :D
As a North German who lived in South Germany (Baden-Württemberg; Ulm) for 3 and a bit years....great video.
The interviews were informative and not too dry (wine joke, heyhooooo) and the dishes were very interesting.
Ebbers did a plate full of stuff you wouldnt normally find but everything was definitely german-esque with a chef's touch while Mike's dish looked quintessentially german: "It doesnt need to look pretty but damn right it's gonna taste like heaven."
I enjoyed this episode very much, thanks SF.
Next time for North Germany: Labskaus. ;)
So happy you've been to Germany! Thank you for featuring our food culture! ☺️
Those pretzels looked really delicious, but I think the best way is to eat them is with lots of butter and chives!
And to make them look and taste even better, roll the ends very thinly, and then tie the knot. This gives the pretzels two different textures: the crunchy knot, and the thick and fluffier middle.
You must be from, or have ties to, Swabia :) based on your pretzel preference alone
Yes, Brezel needs to be half-and-half (half soft, half crunchy). I like to cut open the soft part (like a half bagel) and put butter or cream cheese on it, and the crunchy knot side can be eaten as is or dipped in something. The only time I eat mustard together with a Brezel is when I have a Weisswurst (and then it is sweet mustard). I would never dip a Brezel in regular mustard, seems a bit weird to me and I haver never seen anybody else around here in Germany doing that, either.
@@DizzyBusy That is very correct! 😁 My mom's from there, and I worked south of Stuttgart for a few years.
No Swabian pairs Brezel with mustard, that's Bavarian, but only with Weißwurst!
Are you Swabian?
@@freibier I completely agree!
@@greteukulele4561 No, I'm a transplant from Pott but I work in Stuttgart now.
As a the German representative in London: I think Mike's dish is a perfect german-british fusion.
Gut gemacht. 😊
Mike finally getting the win deserves, been so many times when he's been wronged when it comes to badges, wins etc, but he produced an amazing dish with a good wine pairing to accompany the dish, finally he got what he deserved!
As a native German i was very happy to watch an episode dedicated to our wine culture! I had a lot of fun :D
Christof's way of speaking and explaining - you can see and FEEL his passion in his craft. Reminds me of my zoology professor back when I was studying biology in Germany. It's so inspiring and makes you so motivated to learn!
I‘m from Germany and loved this episode. Well done, Mike and Ben! It‘s a different approach to German Cuisine and yours has potential. 👍🏽 Greetings from Frankfurt.
I really enjoyed this episode. The explanation on Germany's wine was tasteful. Whoever's idea it was to edit this video so smoothly by having the trip Mike & Ebbers went on throughout the whole video was really, just quite perfect.
Good work 👏🏼
Guys, thank you for always having proper captions with your videos! So many people depend on them and so many channels don't care. Much appreciated! ♥️
Loved the countdown in German. And love that this one features Germany. There’s so much wonderful food found with our neighbours across the border.
It's a shame that Germany has a reputation for bad food because they have some pretty unique things!
@@Lindseyisloony Does it? I've never heard anyone say that.
Y’all make my heart feel good. This month, I am celebrating a 50 year relationship with my best friend. Seeing you guys laugh together and tease each other reminds me of my own friendships that have persevered from childhood through adulthood. Worth celebrating with good food and good wine! You are all winners here in my mind ❤
I loved everything about this episode.
The laughs, the jokes, the food all looked fantastic and made me wish I could taste it all.
But the trip to Germany and the interviews really make this extra special. And what great interviews they were.
So cool! Yesterday I was in Germany and had some lovely flammkuchen with a glass of federweisser (very young wine) so this is very relevant. Would love to have some more videos about Northern European food!
Thank you, we’re so glad you enjoyed it! German wine is amazing.
Has to go to Mike by default. Ebbers had at least 2 things pre-prepared (The soaked mustard and the potatoes that appeared from nowhere right at the start), and his pretzels somehow got made, rested half an hour, froze within an hour and then got cooked in time to serve. Kinda defeats the purpose of a time limit :P
Born and raised in the Pfalz region, I am so happy to see you guys over there. Hope you had a great time!
I love how humble Ebbers is every time :) You can see it in his eyes that he always wants to win, but he's also very happy for Mike to win
I'm impressed on Jamies pronounciation of the ch-Sound in kochen, since most english speakers I met have massive problems with that sound (they would have a rather hard time in Switzerland, since their german is almost 50% ch ;) ).
I think it's always funny when you guys do something with BASF, since I worked 4 years in their QC crop protection department where I did analytical monitoring of every stage of the Xemium production.
It was a fun and interesting job, too bad my contract ran out and at the time they did not hire anyone directly (they let go of about 7.000 to 9.000 temporary contract workers).
To all aspiring chemical lab workers: try getting a job at BASF, since their pay is very good and if you manage to get hired permanently it's almost impossible to lose you job, as long as you are not grossly incompetent.
Thank you! We do try our best with the pronunciation, however we don’t always get things right! Thanks for watching 😁
As a German from a different wine-growing region than where you visited, both of those look fantastic. Personally I would probably go for Ebber's dish, but I do simply love good Brezels.
One of the few times I genuinely don't know which one I'd order, both look so good!
That’s great to hear.
I loved Christoff - I could listen to him talk for hours about wine and I don't even drink it, but you can see his passion and love for what he does!!!
Three days of the week I look forward to waking up and finding a new video has dropped. Fridays I get Cutting Edge Engineering, and Wednesdays/Sundays I get Sorted food. Great ways to wake up and start a day.
Just subbed to them, looks interesting. Thanks for the rec!
Definitely a good way to wake up!
Omg. Someone that peeled a potato that doesn't look like they were whittling wood. I think in the past it was hard to watch the normals peeling. Mike is a winner in my book.
As a german viewer for almost 6 years now, it is always fun to see your own cultural ingredients used in these battles
It's wonderful that you finally explored some German cuisine. Really loved this one!
As someone who works in agriculture, what I love most about these videos is the education and reconnection between consumer and farm. At least in Australia with people being more and more centred in cities there is less understanding of how farming works, why things are done like they are, and how innovative farmers are.
I also love the comments the guys have said before about “buying the best you can afford”, so inclusive for everyone. But also important reminder that certain practices on farm cost more or are less productive (produce less so cost more to make) and farmers need to be compensated for that therefore the price goes up.
I’ve learnt about so many other industries in these videos and how they do things differently, so much exciting stuff in ag!
I totally agree with Baz's comment! Mike's food looked like a homely, comforting meal that would stun dinner guests, while Ben's dish looked like something you'd get at a fancy wine tasting course or bistro. Great job to everyone and hats off to the editors on this one!
ben's board is the appetizer/ bar snacks and Mike's cooking is the sit down dinner for a party i'd go to.
Our family goes to Germany for winetrip every year. Bringing home 120+ bottles of Riesling. Lovely to see you talk about Germany and wine.
I went on a solo trip to the Mosel and Rhein valleys this summer. The scenery is spectacular and the wines fantastic. Must do for every wine enthusiast.
Jamie: I don't really associate Germany with wine.
Me having grown up in a German wine producing town: I mean it's a regional thing, sure, but in fourth grade we literally learned about wine production in school, put on a play about the history of wine in the region, and took a class trip a vintner. Every fall we had wine festivals and the town had a reigning wine queen.
Also, fun fact, there is a region in Germany called Franconia (Franken) that is subdivided into Bierfranken and Weinfranken (i.e. beer Franconia and wine Franconia) based on the distribution of wine grape and hops production.
Love that you guys have been to Germany! Also your pronounciation was not bad 🫣 Greetings from Germany!
Thank you!
Very interesting to see you take on a bit of Germany. The 'style' was a good addition to the title of Mike's dish, because I would call it a British-German fusion. Sure, we have Flammkuchen, but we don't really do savoury pies. Not sure if the Rotkohl has glove, but that one was pretty good. I do like mine with apple for some sweetness. Mashed potatoes were fine, but I do cringe when I see the use of hot water for cooking them. What would Poppy say?
Ben's Laugenbrezeln were pretty authentic. Best mustard is Bautzener, but I would try Ben's. In German cuisine wine leaves are not really used for cooking. It's more part of the Greek, Turkish or Arabian cuisine . But since we have many people with Turkish ancestry in Germany since the 70ies, it's actually not that far off. Beignets are French, but you were close to France in your trip.
You both had something German, with the Laugenbretzel and the Rotkohl.
Your German was on point!
The question of best mustard is a very emotional one and down to individual taste, but it's Born Senf.
@@kilianortmann9979 You misspelled Altenburger.
@librasgirl08 I'm entirely certain gloves don't go well with Rotkohl, that would become quite a bit chewy. ;-) My family usually uses cloves instead.
Gloves = Handschuhe
Cloves = Nelken
As a German from broadly that same region (grew up near Mainz/Koblenz, now live in Heidelberg) I have so many opinions on this video that I struggle to decide which to let out...
Anyway, clear win for Ebbers for me as he created something very German, a cold platter. Something winegrowers in Germany traditionally serve in their "Straußwirtschaft", their private pubs that they are allowed to open on their property for three months out of the year to serve their own wine and cold food, not hot.
Loved this episode as a German and a person from Rhineland Palantinate :) Wished you haved made a Sauerbraten :) it's a famous dish around the rhine region :)
Though a real rheinischer Sauerbraten would never be manageable to make in the time frame given for the competition.
I would have picked Flammkuchen for the most obvious choice of German food to pair with a good wine or Zwiebelkuchen, especially with Federweißer (very young wine that still contains a lot of unfermented sugar)
@@hmvollbanane1259 Yes but sometimes they also show how to make it an Ben comes along with the before pre prepared thing :). I wouldn't really make a real real rheinischer Sauerbraten (classical with horse meat). I would do the common beef one.
As people from the Pfalz and long time sorted fans, we really enjoyed this episode! So funny to see you guys being in our region! 😊 Nothing beats a Riesling! ❤️
Christoff was awesome. All the knowledge but able to explain it in such an engaging way. You have to bring him over for an episode.
As a half german/half spaniard you have redeemd yourself from the chorizo incident with these dishes. I come from Pfalz and i almost could taste them just by looking at them. Imo mike didnt need to put the filling into pie form but im sure it tasted good. And ebbers plate looks nice, would love to try it.
As an American with Germanic heritage, I was very much enthralled with how everything went. I may have to steal that mustard recipe, though.
Mike earned this one. He went out of his comfort zone a bit, did something out of the box, and went for heart, while Ben decided to play it safe and fall back on what he's done a lot of recently. Baz and Jamie were a riot, as well.
Overall, another excellent episode.
The research and the effort in this series is as enjoyable as it is informative.
Also gotta love a battle !
❤
Thank you! We were overdue a beat the chef.
I love these episodes! I learn so much. The fruit fly thing is extraordinary, To not have to use pesticides is such a plus! But I did get confused about the beignets.
On a rewatch here: I hope you guys have more stuff going on with BASF in future videos. I love learning new stuff from them.
Cambozola is SOOOO good. Absolutely delicious.
Both looked wonderful. Congrats Mike!
It’s great huh? Absolutely delicious.
It's fantastic to see the video has been up for 30 mins and already has over 16k views. Fabulous.
Also, im German, did not think that grapes would send you to Germany! 😳
Go Mike go! I really love the videos where the guys go to farms to see how the business of agriculture is done
Glad to see you guys make some German style stuff. As a German myself, this makes me happy
As someone who works in the Headquarters of the BASF in Ludwigshafen Germany its nice to see that you could visit my homeregion.
I much prefer this format, with the expert chat interspersed with the cooking. Much more engaging - honestly I've been known to skip the field trip bits before but in context I really enjoyed them. Thanks, great video.
As a long-time German viewer and a native of Germany, I found the episode very entertaining, only when it came to the "roast pork" I bit into the tabletop because roast pork is actually made from a whole piece of pork rump and not like goulash or other stews with pieces. XD
Love how the episode was done. With German scenes intercut with the cooking. Very well edited. Kristoff waz a joy and would make a great guest. I do wish Ben had tried a stollen . But I agree both dishes great in own way. Mike's was great home cooking and Ben's fancy Tavern food.
Lots of love from the biggest rival wine region in Germany, Lower Franconia in Bavaria. So good to see Germany represented on here. Btw a great thing to acompany wine and brezel: Obatzda (kinda soft and dressed cheese spread), highly recommend trying :)
German here. Both dishes feel like something you would just encounter somewhere in Germany where people wanted to get a bit creative with their usual dishes. A snack platter isn't unusual and Ben enjoys it for a reason. But getting a good Schweinebraten with potato mash and some firm of nice pickled cabbage is as German as it gets when looking for a hearty traditional dish. Takes you right back to nice evenings with family, friends or sports club members.
Glad you guys enjoyed the wines as well, Spätburgunder, Müller Thurgau and Riesling are great wines and I hope they get more popular outside of Germany someday.
Great job guys, you did it.
I am a long Time viewer from Germany. It was the most fun thing to watch for a long time. And I was happy to see you were only an hour drive away from my hometown. Our region is just beautiful to live in. Hope you enjoyed your stay 😍💕
All right Mike!!! I am so proud of how well you did. ❤❤❤
Definitely seeing some parallels between Mike's dish and Schweinsbraten. For example, they both have pork in them.
Jokes aside, I would love to see more real german food on this channel. Schweinshaxe, Mettbrötchen, Sauerbraten, Knödel, Kartoffelklösse, Pannfisch, grüne Sosse... Ben's soft pretzels already looked pretty good. Keep em coming.
Yeah. Finally some German stuff. I‘ll devour that video. By the way: Just reactivated my sorted subscription yesterday. I love the rework of the sidekick app!
I would have been happy to be served either of those dishes anytime.
Also, just noticed.... it is amazing how clean Mike is when cooking compared to a couple fo years ago when the kitchen always ended up a disaster zone. Good job, Mike.
It's so funny to hear "soft" pretzel specified. Because what Ben made is just a regular Bretzel here in Germany, and those little hard snack thingys are the ones you have to specify when talking about them. 😅 All in all, definitley a fun video and I really enjoyed watching it!😄😊
I live in Spain but am originally from Baden, another wine region south of the Palatine region, and this whole episode makes me incredibly happy. Great job guys!
Oh my god !!! You guys were right in the region I live in, this is incredible. I love this channel XD I can look at the BASF from my window, this is so crazy.
This may sound funny, but I really enjoyed the editing in this video. I love that the trip was spliced into the cooking segments where sometimes the video is shown and then the cooking. It kept the focus really visible and really kept my attention. Amazing video! :)
I've been binging your channel for 2 straight days and I love it so much! I just watched Jaime yell, "I like tinned meat!" I may have laughed nearly as hard as at fermented herring!
Can we get a miracle berry cooking challenge? I'd love to see how you'd work around the flavor disconnect to get something tasty.🤣
I need more cheese and savory pie in my life! I also adore when you guys go where the food comes from and give us a greater appreciation for how our products get on the shelves! 🥰
What a great tweak to the format guys. Cutting in the educations with the cooking action was perfect pacing.
11:25 Ben says that he's using the vine leave in homage to canopy management; he should have said canape management!
I really enjoyed this format of video where we get an insight into the production of ingredients and connect with farmers/sales people/people of expertise. We learn so much about groups of people and their culture through different foods and lifestyle practises. Thank you your entertaining and educational videos. On of my favorite channels.
LOVED this episode. I am so enjoying learning about food (and now drink) in other countries. I wanted to jump into the picture with you guys and taste every single one of those dishes you made. All the food looked amazing. Congratulations to Mike who definitely deserved the win!
I'm not sure why the algorithm took so long to lead me to your channel (perhaps because I don't eat meat?), but I've been binging videos for days now. You fellas are just brilliant! I have particularly enjoyed this one, as I do love multi-levels of education.
You have a new subscriber! Keep it up 🐱
you guys need a lot of subscriber ... the production quality topnotch , lot of humor, entertaining
This episode made me smile SO BIG. Go Mike!!
I have been a fan of German wines since taking a class on wines in college. Gewurztraminer is unparalleled and my favorite varietal.
My ideal afternoon wine!
Absolutely love this format for a battle!! Would love to se a normals battle with the same idea of taking one ingredient and learning lots about it, but i think you guys have done some stuff like that before in travel vids... either way, great stuff!
This was such a fun video! Would love to see another A-Z food challenge soon too!
I just discovered this episode. As a German subscriber, I find it quite interesting finding new information through a British cooking show of German wines and cuisine. I liked it, quite a bit. The thing is true, that Germans parted away from the traditional dishes, yet still using them as bases for the new creations. What Ben did there is quite common, as far as I can tell. Fusing stuff for achieving the idea. It is quite on spot, how various the dishes became by now in Germany.
However, what Mike prepared reminds me more of a Scottish dish with some German cuisine influence. Nothing bad about this. But I, for one, love little "Tapas" celebrating the wine, instead of having the wine just as an addition to a meal. Just my personal point of view.
Anyhow, just a tip from a Bretzel lover,
@Ben, if you ever read this, next time try to thin out the ends, as much as possible. Bretzels are soft and crunchy at the same time. The bigger middle becomes soft, while the ends become crunchy. Those are the best Brezels you could make at home. The "base" bath we can not achieve as identical as bakeries, sice we can not buy the "base" ingredients on the open market. So basically it is the best you could do anyway!
Ebbers and Mike absolutely honored the grapes and German cuisine! I would be very pleased to eat both dishes. ❤❤😋😋
I think Mike got his feeling hurt at first but was rightly lifted up with praise in the end. Great job Mike you deserve the win! 😊
I really liked the video, but as a German, I now understand how the paella burrito got that much of a reaction because even though I don't care much for German cuisine, Mike calling diced pork a "Schweinebaten" or Ben saying that mustard is the best thing to eat with pretzel (the SWEET mustard is more for the sasuege that is supposed to be with it) got a reaction out of me.
but still grade video.
Can I just say, this format is so cool and informative. Good job sorted food!
“It’s like rapeseed oil but with a G in front of it.”
This nearly made me spit out my drink. 😂😂😂
And then Ben being Ben and feeling the need to nix that comparison lol
Yes, that was a great joke. Perhaps subtle for some but those are the best jokes, in my opion.
As another fellow german subscriber I have to say that this is not the german food that I know XD but it was so interesting and entertaining to see what you guys made. I can say that Potatoes are used a whole lot but nothing really fancy at all. I wish I could tell you all about the food we eat
Love that you visited my home! Ím from RLP and it is true that our wine culture is underestimated in europe. I grew up on top of a wineyard so the visuals alone give me a homy feel. Wish I could have tasted your meals. Mikes approach seems to be more stereotypically german and something a grandma would make on a sunday while Bens is more nifty but nothing someone here would realistically cook by themselfes since there are so many convenient sources to get it pre made by a professional.
Normally Scharzwälder Schinken is smoked over fir wood and or needles. I don't know of any product that uses oak especially as one of the main characteristics.
Sometimes you get so caught up in all the international cuisine and all the food that the world has to offer, you tend to forget all the delicious and interesting food you home country has to offer. Thanks Sorted!
I'm glad Mike won that was right up my street. I haven't had a riesling in years, this is a great reminder and I will be getting a bottle this week, thanks!
Mike's pie looks really good but man, Ben's board looks amazing and inviting. He totally gets my vote.
So delicious 😋
Love Sundays when I get to watch as soon as it uploads. Work gets in the way during the week! Great battle today. 😁
Well, I only recently subscribed to you lot, but I've been enjoying all of these videos.
Seeing in here that you then also visited a town not even 50km away from my hometown, I was quite surprised.
Am I right in thinking that at 3:37 Ben actually said they were in the *Pfalz* region of Germany, rather than-as the subtitles alleged-in the *France* region of Germany?
🤪🤣