As excited as I am about the new studio, I am loving these at home videos. Quick question - how long did it take for Ben to find the stuff that Kush hid?
@@kingkarlito Thats a staple in Sweden too. Not with pan de coco, of course but a lot of sweet bread, spongekcake and cookies. Maybe not comparable, but still quite sweet. Or some good chocolate.
@@kingkarlito No need to be so snarky. I completely understand the impulse but at the same time it's very nice to hear from someone actually from the culture confirming it - for all I know the local preference could be for tea or something else entirely.
I knew I recognized it from somewhere. But could not say from where. I kept thinking of countries I have been to, not realizing it was from my grandmother who immigrated to Sweden. Feels bad not getting one from the country right beside you.
Do you like it? I've tried it once and didn't even finish it. Told my Finnish friend who then proceeded to laugh his ass off because apparently everyone in his family loves it except him and his dad.
I recognized it too. I tasted mämmi (or memma in swedish) one easter (it´s an easter dish?) and only once. not to my likings either. But others at the feast ate it happily.
Mike was right!!! We do have those here in Barbados actually! They're called turnovers and are eaten as a breakfast item, however the coconut may also be spiced. This filling is also found in one of traditional desserts called coconut bread/sweet bread (a dense, dried fruit filled loaf that has the filling swirled or packed between.) Very cool seeing how similar our foods are!
I think a great idea for a video would be to explore substitutes for common allergies. For example, lots of folks (my wife included) is allergic to eggs, so baking, among other dishes, can be challenging at times to achieve the desired outcome of goods. But showcasing the various ways you can replace egg depending on the type of dish (e.g., sweet baked goods) might be helpful.
I agree. My husband has a mild allergy to all mushrooms and a middling allergy to cauliflower (but oddly not broccoli or other brasicas). It would be lovely to know what to use as a carb replacement (for rice) that isn't green.
Yeah, that would be fun. I'm allergic to fish and seafood, so there is a lot of Asian cuisine I can't really enjoy. Fish and seafood are also staples for fancy cuisine, so when I want to make a very special meal for my husband, I'm always a bit stumped on what to cook that is still easily available and doesn't require a chef to cook.
I think doing some videos around allergies is a good idea. I developed Oral Allergy Syndrome which is when your brain gets tricked into thinking certain raw fruits & vegetables are pollen which causes an allergic reaction. Most of these as ingredients aren't made obvious on packaging either. Some things irritate me even when cooked.
Love how when Ben doesn’t know the answer to something he’s happy just to make one up. Malted Barley or other grains is made when the seed is allowed to start sprouting which causes a process by which all the sugars are created in the seed to allow growth. This makes for sweet grains
The moment I spotted Mämmi on the plate (easily recognizable) I was excitedly waiting for Ben's pronunciation. And to my surprise, he didn't mess it up too bad. The only thing he went wrong on is that he left the double m a bit short. Closer to Mäm-m-mi than what he said which was Mä-mi. Hopefully that'll help with finnish words in the future. Also, I am quite surprised that the boys liked it, since it's quite a love it or hate it type of desert.
It may also help to know the same sort of doubled consonants happens in Italian, too - that's something some people in the English-speaking world may be more familiar with. (Saying this as someone who learned basics of both languages. Having been drilled in double consonants for Finnish, they were a piece of cake in my Italian lessons. 😄)
All those videos, filmed in the kitchen of Ben and Barry, between your old and your new studio are great. I love the way you are using this way of changing studio, whilst the old one is not longer being available, and the new one is not yet being available. I just wish that we would see the kitchens of Jamie, Mike and Kush as well.
My wife is one of those weird Swedish Speaking Finns. Shes from Åland. Shes introduced Mämmi to me several times. While i don't quite like it with the thin and unwhipped cream that its usually served with. It does however become amazing served with a scoop of Vanilla Ice Cream. It's delicious.
I have a suggestion. For others. Not for me, of course. But can you include an animation of a globe with where the dishes are from and where the guys picked? Just for those of us -again, not me- that are maybe more, uhm, geographically uninclined?
Yes yes! Not that the American educational system failed a mass majority of us! I mean i feel like it’s just nice to do for that friend who is not us that we are asking for.
... could you simply not indulge your own curiosity and google it online yourself? I don't want to be mean but do you honestly need to be spoon fed every piece of information presented to you?
Barry squeezing the rasgulla is such a classic thing to do! Also, coconut bread is something completely Malaysian as well, which was my guess until you said the name.. In Malaysia we call it roti kelapa... But its more of a snack than a dessert
I am strangely going to be so sad once the studio filming is ready! I love these at home and about London videos! I really hope you still throw one or two in every month!
@@Mojova1 Well, scandinavia is the three countries with scandinavian language roots! But it's a mistake a lot of people make, and not really anything major ^^
15:48 When you 'malt' a grain (including brewing) you germinate the grains, and then dry them and use them. The process of germinating activates enzymes in the plant that convert the long-term stored starch in the grain into sugars the plant can use for growing... except you stop that growing by drying the germinated seeds and then grind them.
I was surprised that Ben would not only not know that but assume he knew what it is. Pretty basic knowledge for a cook/ferment fan. If you are going to use malt you need to know if it is just dried or roasted, and how roasted it is. I believe it is used several popular British drinks that he must have tried.
You've just made something click for me - never have managed to make a properly gooey home made malt loaf. Sounds like I just need to let the enzymes act on the dough somehow before cooking?
I am an American interested in Finnish culture so even I was like, “is that mämmi?” It’s one of the first food items I learned about when I started learning Finnish.
@@Thehappytapdancer Then you might enjoy a little story about the mämmi. There is a legend that when we were under Swedish rule (around 1150-1809), they send crown officials to see how Finnish farmers were doing. There were rumours of starvation and hardships. The officials entered to poor looking house during Easter, but since the only upper class was educated and could speak Swedish, and the officials couldn't understand Finnish, the visit was handled mainly with gestures. The Finns wanting to show hospitality offered the visitors mämmi. Officials watched their plates in horror and disgust. With a fast exit they later reported: "They are so poor and starving, that they have started to eat their own poo!"
Its funny - I instantly knew the last one had to be nordic somehow. It really reminds me of the Danish breakfast dish called øllebrød (a ryebread porridge with milk): Sidenote 'øllebrød' roughly translates to beer's bread.
I started watching your videos when I first got accepted in university and was working in a café bakery, and I recently graduated with a B.A in English translation and I am now a student of tourism and I am watching these series with a new perspective and I am even more interested
Didn't expect the last one, Finland is so rarely represented in these. What I loved about it (even though I'm not crazy about Mämmi) was that you gave an honest sounding description. We too often treat it as a joke to foreigners, somewhat like Natto is for Japanese, even though it's really not bad at all.
There does tend to be a very heavy bias towards east asia and south america with these. I mean I get it they are probably too familiar with most european stuff and probably don't have *that* many african viewers to get tons of recommendations from there but it'd still be cool to see a little more.
Just a few small corrections: Malt is grain that has been germinated (so kept wet until it sprouted) and then dried. The reason for doing this is to activate enzymes that convert starches into sugars, which are needed for brewing, among other things. Contrary to what Ben says here, great care is taken in the beer brewing process to convert as much as possible of the starches in the malt to sugars. Finished beer shouldn't have significant amounts of residual starch left.
If you are considering a Christmas special on the desserts from around the world I could really recommend the Lussekatt from Sweden. That ought to sent eh normals for a loop because of the flavours! 😏
Mämmi is predominantly lent food and these days it's served year around as it can be frozen and they have also experiment with adding different flavours to it like salmiakki and toffee, my favorite of the two with mämmi is toffee as it makes it much sweeter. Also cream is a must with mämmi as it sweetens and mellows the taste quite a lot.
@@sannapauline63 Ural-Baltic is the language base. Only Finland and Estonia use it, which is why it's one of the least used language bases in the world, and Estonian and Finnish share a lot of words but with different meanings for each.
I would love to see some Canadian desserts. Butter tarts, Nanaimo bars, Saskatoon berry pie, tarte au sucre (sugar pie), blueberry grunt, etc. I think you boys would really enjoy it.
Oh I did terribly today. Usually do really well on these, but I'm not so interested in sweet stuff. I got the Turrón de jijona straight away as a Spanish chap who worked for me taught me. (As I do like nougat). Great episode, love to learn.
I thought Ben was giving too many clues, but apparently not. Though I did harvest Marcona almonds for two years, so I suppose that is not so common knowledge.
I love that mämmi was presented in a good way and not raw. I have personally started to mix the cream and mämmi together with sugar to make brown soup thingy and i love it. :D
Singapore's coconut bread is pretty different from the looks of it though. Ours is just loose shredded coconut in a bog standard mass-produced bun I believe.
Recognised the Turron from just looking at it. I spend a fair bit of time down the road from Xixjona and when you go through the town the smell is absolutely incredible.
The process of malting involves three main steps. The first is soaking the barley - also known as steeping - to awaken the dormant grain. Next, the grain is allowed to germinate and sprout. Finally, heating or kilning the barley produces its final color and flavor.
Every Easter I eat the smallest bowl of mämmi and literally drown it in cream :'D It's just so sticky and malted and... bleägh! It is nice to see Finnish dishes in food shows, and I would really enjoy seeing the boys trying to make Karelian pastries. Crimping the rye dough around rice porridge or mashed potatoes is a real challenge xD
5:27 Flashbacks to a dripping ROSHOGOLLA on a table in the old studio as Ben tried to tear off a piece. 6:49 In Bengali, it’s ‘chhana’. P.S. Next time, try Kheerkadam, Kamala Bhog, Rabdi and Sandesh. P.P.S. Barry had it in the studio ages ago. He had that cheese.
Rasgulla - obviously! I literally had one right before I started watching the video haha! I'm surprised no one drew similarities to Gulab Jamun - they are the same shape, similar flavorings, and they are both served soaked in a sugar syrup! One's fried and served warm, the other boiled and served cold.
Me shouting at the screen: "Where's Jamie? He LOVES Spain! He'll know what turrón is!" Great hints tho, Ben! Although I really think you should have gotten turrón de Alicante, which is a hard nougat with wafers top and bottom that keep your fingers from getting sticky. So much better IMO because the toasted almond notes really come through.
The moment they lifted the cloche for the first one, I just knew it was pan de coco LOL, but the coconut filling is often darker, especially those you can buy from the little 24-hour bakeries
If you plan on doing a christmas themed global desserts I suggest you include ’lussekatt’. Spiced with iranian saffron, celebrating an italian saint and named after a cat. Easily the most common christmas treat in this country, you would never guess which one 😊
I was introduced to mämmi when I moved to Finland 20 years ago. I got it served with vanilla sauce / custard, and it was an instant winner for me. I have since moved back to the country where I came from, but sadly we don't have mämmi anywhere here. So I guess I'll have to figure a way to make it myself...
I'm still waiting to see any Armenian food on Sorted! I randomly lived there for a bit after escaping a war elsewhere and the food was insanely good; a Middle-Eastern-ish cuisine with incredible history and flavors. Highly recommend manti (little canoe-shaped dumplings), harissa (not the spice paste, but almost a risotto thing with barley and chicken), and spas (an herby yogurt soup served hot, warm, or cold depending on preference)!
Would love to see Egyptian Om Ali in this series! 🇪🇬 It's like a Middle Eastern bread pudding, made with pastry. You can add so many different toppings to it, it's really delicious!!
I got the one from India spot on. The Indian buffet I used to go to (now closed) used to always have these, with exactly that saffron, rose, pistachio flavor.
For an episode 2 i would suggest something from Quebec called poor man's pudding or Pudding chomeur which is basically a cake baked in very sweet syrup or even plain maple syrup and cream and served hot with a scoop of vanilla ice cream. It's often eaten during the winter or Christmas depending on the family
I got the Finnish one being raised in Denmark where we got a variation ( goes for Norway and Sweden as well I guess) called "Øllebrød" ,which is rye bread often a little dry cooked with water , sugar (or other sweetener) and some beer. Many use orange peel in it as well. Then served hot, but with cold whipped cream on top. There are variations locally.
Love these videos! You guys should try Banketstaaf from the Netherlands next! Typically served around the holidays, it's filled with almond paste and is absolutely delicious 😋
When Ben said on the second one "they were introduced by the Portuguese" I thought to myself, "you know what would be diabolical?" if he said they were from Portugal, they should defo pull that one day 😁😁
I love how Barry just reaches over and starts the machine and afterward Ben's like "would you like a coffee?". It's really cute how much trust and comfort you guys have with each other
The moment you lifted the cloche on no.2 I was like ooohhhh! Rasgulla, so basically “Ras- meaning juice, gulla-meaning small balls”, literally is Sweet Small Juicy balls. Very close to a Gulab Jamun, cover that too please if possible😊
there is absolutely no reason to think there is a Portuguese influence for rasgulla. it has been made as a prasadam in Jagannath temple way before Portuguese had any business there. if you believe these guys every spice and technique Indians had were "gifted" by these "colonizers".
As a Bajan, Mike saying pan de coco was from Barbados was funny because we do have coconut bread. Just doesn't look like a milk bun. More like a standard loaf of bread. We do have a bun type dessert filled with sugary coconut but it is called turnovers.
I HAVE WAITED FOR SO LONG for something Finnish to be here and its finally happened. now a quick correction mämmi is usually eaten with either custard or milk not cream. im happy that you guys have good pallets unlike Joshua weissman as he did like kalakukko which means he is now banned from coming to our beautiful land of just one massive swamp.
That 3rd dessert looked a lot like soan papdi from India which is often cut into cubes that are light and flaky and flavored with sugar, cardamom, pistachios, or almonds
The second the mämmi came into picture I shouted ”I know that, haha!” Good to have finnish friends .. mwoah now I crave karelen pirogi. You should do those as well, so yummy! Got the turrón as well after a while. That is also so friggin delicious mm mm mm.
A famous Finnish chef once said, "There´s no good food from Finland. take a look at mämmi, for example." At that moment I realized that he wasn´t famous due to his skills but his personality, which reminds the mämmi if you mistake it for something else. :D I really love mämmi and the difference between them is enormous. Some brands are just bland but others with pomerance are superb.
It is wild to me to see how much you all enjoyed Mämmi, its one of those things I cant get my head around and that my other swedish friends absolutely hate aswell. soggy rye bread with cream
As excited as I am about the new studio, I am loving these at home videos. Quick question - how long did it take for Ben to find the stuff that Kush hid?
I was thinking about that too 😂 .
Probably not very. He could look at the footage, after all.
@@yono1986 I think ben just rolled his eyes and went to the video :)
@@yono1986Nah. Bet he's very methodical and observent in his kitchen. 😊
Barry getting the urge to partner pan de coco with coffee is a very Filipino thing.
The fact that he dipped it in the coffee makes it even more Filipino. :)
pairing a sweet, baked good with coffee, obviously only a filipino would think to do this.
@@kingkarlito Thats a staple in Sweden too. Not with pan de coco, of course but a lot of sweet bread, spongekcake and cookies. Maybe not comparable, but still quite sweet. Or some good chocolate.
@@kingkarlito No need to be so snarky. I completely understand the impulse but at the same time it's very nice to hear from someone actually from the culture confirming it - for all I know the local preference could be for tea or something else entirely.
Mämmi!! Omg I never would've expected to see it on here.
My grandma is Finnish and she'd always have a lot of mämmi around whenever we visited
I knew I recognized it from somewhere. But could not say from where. I kept thinking of countries I have been to, not realizing it was from my grandmother who immigrated to Sweden. Feels bad not getting one from the country right beside you.
@@arthena2130 I can say the same, I'm from Norway
Do you like it? I've tried it once and didn't even finish it. Told my Finnish friend who then proceeded to laugh his ass off because apparently everyone in his family loves it except him and his dad.
I recognized it too. I tasted mämmi (or memma in swedish) one easter (it´s an easter dish?) and only once. not to my likings either. But others at the feast ate it happily.
@@SNixD Yes! I usually had it with cloudberries as well
Mike was right!!! We do have those here in Barbados actually! They're called turnovers and are eaten as a breakfast item, however the coconut may also be spiced. This filling is also found in one of traditional desserts called coconut bread/sweet bread (a dense, dried fruit filled loaf that has the filling swirled or packed between.)
Very cool seeing how similar our foods are!
I think a great idea for a video would be to explore substitutes for common allergies. For example, lots of folks (my wife included) is allergic to eggs, so baking, among other dishes, can be challenging at times to achieve the desired outcome of goods. But showcasing the various ways you can replace egg depending on the type of dish (e.g., sweet baked goods) might be helpful.
I agree. My husband has a mild allergy to all mushrooms and a middling allergy to cauliflower (but oddly not broccoli or other brasicas). It would be lovely to know what to use as a carb replacement (for rice) that isn't green.
Yeah, that would be fun. I'm allergic to fish and seafood, so there is a lot of Asian cuisine I can't really enjoy. Fish and seafood are also staples for fancy cuisine, so when I want to make a very special meal for my husband, I'm always a bit stumped on what to cook that is still easily available and doesn't require a chef to cook.
@@celticphoenix2579 wait why replace rice if he's allergic to mushrooms and cauliflower? Rice isn't made of those things, what am I missing?
I think doing some videos around allergies is a good idea. I developed Oral Allergy Syndrome which is when your brain gets tricked into thinking certain raw fruits & vegetables are pollen which causes an allergic reaction. Most of these as ingredients aren't made obvious on packaging either. Some things irritate me even when cooked.
@@jama211 Probably referring to cauliflower rice, but I'm also a bit confused.
Never get tired of this global tasting episodes
Love how when Ben doesn’t know the answer to something he’s happy just to make one up. Malted Barley or other grains is made when the seed is allowed to start sprouting which causes a process by which all the sugars are created in the seed to allow growth. This makes for sweet grains
Good explanation. How does anyone brought up in the UK not know how malt is made?
@@pattheplanterwhy would we?! What a stupid question
The moment I spotted Mämmi on the plate (easily recognizable) I was excitedly waiting for Ben's pronunciation. And to my surprise, he didn't mess it up too bad. The only thing he went wrong on is that he left the double m a bit short. Closer to Mäm-m-mi than what he said which was Mä-mi. Hopefully that'll help with finnish words in the future. Also, I am quite surprised that the boys liked it, since it's quite a love it or hate it type of desert.
It may also help to know the same sort of doubled consonants happens in Italian, too - that's something some people in the English-speaking world may be more familiar with.
(Saying this as someone who learned basics of both languages. Having been drilled in double consonants for Finnish, they were a piece of cake in my Italian lessons. 😄)
These videos need a warning 24+ hours in advance for us to make sure we have something sweet to eat whilst watching! 😂
Haha - good idea 😆
Yeah, once I saw the title i just loaded my curry with mango chutney.
@linussaxvik25 dangit...now I want lamb vindaloo with mango chutney.
I got up several times while watching 😂
@@linussaxvik25Same! Well. I used chocolate syrup instead of soy sauce with my stir-fry...
All those videos, filmed in the kitchen of Ben and Barry, between your old and your new studio are great. I love the way you are using this way of changing studio, whilst the old one is not longer being available, and the new one is not yet being available. I just wish that we would see the kitchens of Jamie, Mike and Kush as well.
Agreed. I am really enjoying the home-studio videos - it just feels more personal.
Thank you, Sorted Team. You are all amazing and fabulous! Truly grateful for the Whole Team!
Thanks for watching 😁
@SortedFood Always. You guys are the best! 🫶
My wife is one of those weird Swedish Speaking Finns. Shes from Åland. Shes introduced Mämmi to me several times. While i don't quite like it with the thin and unwhipped cream that its usually served with. It does however become amazing served with a scoop of Vanilla Ice Cream. It's delicious.
Deffo loving the ice cream combo
I have a suggestion. For others. Not for me, of course. But can you include an animation of a globe with where the dishes are from and where the guys picked? Just for those of us -again, not me- that are maybe more, uhm, geographically uninclined?
Agreed asking for a friend who isn't geographically inclined not for me of course
Or you know, just use Google Maps. It's not hard.
Animation is unfortunately quite expensive. Maybe they can just show it on Google Maps or something
Yes yes! Not that the American educational system failed a mass majority of us! I mean i feel like it’s just nice to do for that friend who is not us that we are asking for.
... could you simply not indulge your own curiosity and google it online yourself? I don't want to be mean but do you honestly need to be spoon fed every piece of information presented to you?
Barry squeezing the rasgulla is such a classic thing to do! Also, coconut bread is something completely Malaysian as well, which was my guess until you said the name.. In Malaysia we call it roti kelapa... But its more of a snack than a dessert
I am strangely going to be so sad once the studio filming is ready! I love these at home and about London videos! I really hope you still throw one or two in every month!
I instantly knew that last one was from Finland. Mämmi. But Finland is Nordic and not Scandinavian.
Our apologies 🙌
@@SortedFood Well some of the most northern part of Finland is on the Scandinavian peninsula so it is not a big mistake.
@@Mojova1 Well, scandinavia is the three countries with scandinavian language roots! But it's a mistake a lot of people make, and not really anything major ^^
Mämmi, oh my God, that's just legendary! 🎉❤
15:48 When you 'malt' a grain (including brewing) you germinate the grains, and then dry them and use them. The process of germinating activates enzymes in the plant that convert the long-term stored starch in the grain into sugars the plant can use for growing... except you stop that growing by drying the germinated seeds and then grind them.
I was surprised that Ben would not only not know that but assume he knew what it is. Pretty basic knowledge for a cook/ferment fan. If you are going to use malt you need to know if it is just dried or roasted, and how roasted it is. I believe it is used several popular British drinks that he must have tried.
@@pattheplanter Especially when you're baking. If the enzymes are still active it will turn your dough into goo.
@@aimeem Good point. I have had some deliberately gooey sprouted grain "bread".
You've just made something click for me - never have managed to make a properly gooey home made malt loaf. Sounds like I just need to let the enzymes act on the dough somehow before cooking?
And moult is shedding fur.
Jokainen suomalainen tunnisti HETI, mitä on kuvun alla. 😂 Pakollinen torikokoontuminen sitten lihapiirakan.
Neliömäinen muoto lähestulkoon hämäsi, mutta ei! Kyllä sen vaan heti tunnisti 😂 To the marketplace!
I am an American interested in Finnish culture so even I was like, “is that mämmi?” It’s one of the first food items I learned about when I started learning Finnish.
@@Thehappytapdancer Then you might enjoy a little story about the mämmi. There is a legend that when we were under Swedish rule (around 1150-1809), they send crown officials to see how Finnish farmers were doing. There were rumours of starvation and hardships. The officials entered to poor looking house during Easter, but since the only upper class was educated and could speak Swedish, and the officials couldn't understand Finnish, the visit was handled mainly with gestures. The Finns wanting to show hospitality offered the visitors mämmi. Officials watched their plates in horror and disgust. With a fast exit they later reported: "They are so poor and starving, that they have started to eat their own poo!"
Jep! Torille!
Its funny - I instantly knew the last one had to be nordic somehow. It really reminds me of the Danish breakfast dish called øllebrød (a ryebread porridge with milk): Sidenote 'øllebrød' roughly translates to beer's bread.
I started watching your videos when I first got accepted in university and was working in a café bakery, and I recently graduated with a B.A in English translation and I am now a student of tourism and I am watching these series with a new perspective and I am even more interested
Calling mämmi fig-flavoured is the best thing I've heard in a lifetime, this was so funnyyyyy ❤ MÄMMI IS THE BEST
Fun to see that guys liked it. As I dont know many who like it. But I guess it is 50-50 in Finland. You either hate it, or love it.
@@timorautiainen1783 I find that I love it in small quantities, but after a certain point, I dislike it greatly
Didn't expect the last one, Finland is so rarely represented in these. What I loved about it (even though I'm not crazy about Mämmi) was that you gave an honest sounding description. We too often treat it as a joke to foreigners, somewhat like Natto is for Japanese, even though it's really not bad at all.
When it came on I thought they'd hate it for sure. I was positively surprised.
There does tend to be a very heavy bias towards east asia and south america with these. I mean I get it they are probably too familiar with most european stuff and probably don't have *that* many african viewers to get tons of recommendations from there but it'd still be cool to see a little more.
Just a few small corrections: Malt is grain that has been germinated (so kept wet until it sprouted) and then dried. The reason for doing this is to activate enzymes that convert starches into sugars, which are needed for brewing, among other things. Contrary to what Ben says here, great care is taken in the beer brewing process to convert as much as possible of the starches in the malt to sugars. Finished beer shouldn't have significant amounts of residual starch left.
Thank you for the clear explanation. How can any serious cook be unaware of how beer is made?
Hahah being Swedish with an aunt with family from Finland I knew immediately! Can’t say I’m a huge fan of Memma but it’s a must on every easter-table!
3:10 that is the greatest piece of logic anyone has ever applied 🤯
I know this was filmed a while ago but I needed this fun today after the news out of the USA. THANKS
I agree. 😢
plenty of fun to be had watching weak lefties crying. endless entertainment.
7:45 The look on Mike's face being like "Barry spelled something right that I didn't; that's never happened before!"
If you are considering a Christmas special on the desserts from around the world I could really recommend the Lussekatt from Sweden. That ought to sent eh normals for a loop because of the flavours! 😏
Spain is THE European almond country!!!❤❤❤ With major arabic influence!!!❤❤❤
Mämmi is predominantly lent food and these days it's served year around as it can be frozen and they have also experiment with adding different flavours to it like salmiakki and toffee, my favorite of the two with mämmi is toffee as it makes it much sweeter. Also cream is a must with mämmi as it sweetens and mellows the taste quite a lot.
Have you tried it with ice cream? Saw here in the comments somewhere that they thought that elevated the flavour even more than cream
@@gellawella Not with ice cream per se but vanilla sauce is often used these days instead of cream.
That coconut bread is sold in Malaysia too.
When Ben said, "bread filled with sweetened coconut," immediately thought of pan de coco. One of the sought after items in a panaderia/bakery.
This is exactly the type of relief from politics I came to TH-cam to get. Thank you Sorted for this cheerful, timely release!
too bad Barry's wife is a Trumper from across the pond
17:37 Finland isn't in Scandinavia. Scandinavia is Sweden, Denmark, and Norway. Finland is Ural-Baltic.
Finland also belong to the nordic countries, norway, swe and Finland
@@sannapauline63 Yes, it's Nordic. But it's not Scandinavian. That's the point :P
@@vagabond142 just never heard anyone refer Finland to ural-Baltic :) more common to say the nordics but yes I get what you mean
@@sannapauline63 Ural-Baltic is the language base. Only Finland and Estonia use it, which is why it's one of the least used language bases in the world, and Estonian and Finnish share a lot of words but with different meanings for each.
I would love to see some Canadian desserts. Butter tarts, Nanaimo bars, Saskatoon berry pie, tarte au sucre (sugar pie), blueberry grunt, etc. I think you boys would really enjoy it.
My first thought was butter tarts and Nanaimo bars for Canadian desserts! That would be great if they did!
When I saw the Pan de Coco I got excited but still wasn't sure...
Always happy to see ours highlighted here. 🇵🇭
Got the second one spot on once you mentioned the Portuguese link
Yup. And thought pandesal / Phillipines until the silly Honduras link!!
Me too. The combination of Portuguese link + drenched in sweet syrup combined easily into India for me.
That actually threw me off lol. I had no idea gulab jamun/rasgulla was not a completely native South Asian invention.
Mike going "yeah, more towards Catholic influence - Czechia." is incredibly funny.
And "east of Scandinavia"...
Nothing will beat Barry choosing Afghanistan, a landlocked country, for a fish dish
I mean, he's not completely wrong. There _is_ a reason our traditional Christmas food is fish, for example. 😉
Mike opting for the University of East Anglia lol 😂😂😂
7:40 Mike clearly meant the University of East Anglia
I hope someone has since told Ben that Honduras isn't in South America.
Oh I did terribly today. Usually do really well on these, but I'm not so interested in sweet stuff. I got the Turrón de jijona straight away as a Spanish chap who worked for me taught me. (As I do like nougat). Great episode, love to learn.
I thought Ben was giving too many clues, but apparently not. Though I did harvest Marcona almonds for two years, so I suppose that is not so common knowledge.
I love that mämmi was presented in a good way and not raw. I have personally started to mix the cream and mämmi together with sugar to make brown soup thingy and i love it. :D
Mike deserves honorary points for that "Pon de replay" logic....😂
Love the videos hosted by Ben and Barry, but I’d really like to see Kush, Jamie and Mike host in their kitchens 🙏🏻
Filipino baking is so slept on, its so good. Also, would love a sidekick recipe for that Malted Rye dish, that sounds so cool.
Suomi mainittu! TORILLA TAVATAAN!
Malting involves the sprouting of the grains internally, but stopping it before the grain buds.
You would think a British cook would know how beer is made.
Love Barry's laugh, always mischievous.
I used to eat that coconut bread in Singapore as a child but last found some in Malaysia.
Singapore's coconut bread is pretty different from the looks of it though. Ours is just loose shredded coconut in a bog standard mass-produced bun I believe.
Recognised the Turron from just looking at it. I spend a fair bit of time down the road from Xixjona and when you go through the town the smell is absolutely incredible.
The process of malting involves three main steps. The first is soaking the barley - also known as steeping - to awaken the dormant grain. Next, the grain is allowed to germinate and sprout. Finally, heating or kilning the barley produces its final color and flavor.
Every Easter I eat the smallest bowl of mämmi and literally drown it in cream :'D It's just so sticky and malted and... bleägh! It is nice to see Finnish dishes in food shows, and I would really enjoy seeing the boys trying to make Karelian pastries. Crimping the rye dough around rice porridge or mashed potatoes is a real challenge xD
5:27 Flashbacks to a dripping ROSHOGOLLA on a table in the old studio as Ben tried to tear off a piece.
6:49 In Bengali, it’s ‘chhana’.
P.S. Next time, try Kheerkadam, Kamala Bhog, Rabdi and Sandesh.
P.P.S. Barry had it in the studio ages ago. He had that cheese.
Ben is wrong Malting involves the sprouting (germination) of grain.
He sounded so confident, too. I thought anyone interested in beer would know that, let alone a professional cook.
In next episode, try Risalamande with cherrysauce from Denmark ;-)
Ris a la Malta isnt a danish thing.
@@yeahbee8237 Risalamande and Ris a la Malta are not quite the same thing - and the danish version likely came first
@@MrMikli it is French.
And black urbant jam/sauce > cherry sauce btw
@yeahbee8237 It's not french. It was given a french name by the Danish upper class to sound fancy. The dish isn't known in France at all
@@MrMikli It actually means Rice with almond in french ( riz à l'amande), so not just given a random name ;-)
Rasgulla - obviously! I literally had one right before I started watching the video haha! I'm surprised no one drew similarities to Gulab Jamun - they are the same shape, similar flavorings, and they are both served soaked in a sugar syrup! One's fried and served warm, the other boiled and served cold.
Got the first three spot on, mostly on the hints. Although I was thinking influence via Goa rather than Bengal for the second.
Me shouting at the screen: "Where's Jamie? He LOVES Spain! He'll know what turrón is!" Great hints tho, Ben! Although I really think you should have gotten turrón de Alicante, which is a hard nougat with wafers top and bottom that keep your fingers from getting sticky. So much better IMO because the toasted almond notes really come through.
The moment they lifted the cloche for the first one, I just knew it was pan de coco LOL, but the coconut filling is often darker, especially those you can buy from the little 24-hour bakeries
If you plan on doing a christmas themed global desserts I suggest you include ’lussekatt’. Spiced with iranian saffron, celebrating an italian saint and named after a cat. Easily the most common christmas treat in this country, you would never guess which one 😊
I got turrón de Jijona because I live in the Canaries and enjoy it every Christmas. Love you guys and your show!
I was introduced to mämmi when I moved to Finland 20 years ago. I got it served with vanilla sauce / custard, and it was an instant winner for me. I have since moved back to the country where I came from, but sadly we don't have mämmi anywhere here. So I guess I'll have to figure a way to make it myself...
I'm still waiting to see any Armenian food on Sorted! I randomly lived there for a bit after escaping a war elsewhere and the food was insanely good; a Middle-Eastern-ish cuisine with incredible history and flavors. Highly recommend manti (little canoe-shaped dumplings), harissa (not the spice paste, but almost a risotto thing with barley and chicken), and spas (an herby yogurt soup served hot, warm, or cold depending on preference)!
Would love to see Egyptian Om Ali in this series! 🇪🇬 It's like a Middle Eastern bread pudding, made with pastry. You can add so many different toppings to it, it's really delicious!!
Instantly knew what it was lol 0:58 haven't had those since I was a kid 🥲
If there's one thing we all have in common, it's the occasional sweet tooth, eh? Mine is ice cream, lol.
You should do Canadian Sugar Pie!
8:40 Ross Geller
I got the one from India spot on. The Indian buffet I used to go to (now closed) used to always have these, with exactly that saffron, rose, pistachio flavor.
For an episode 2 i would suggest something from Quebec called poor man's pudding or Pudding chomeur which is basically a cake baked in very sweet syrup or even plain maple syrup and cream and served hot with a scoop of vanilla ice cream. It's often eaten during the winter or Christmas depending on the family
I got the Finnish one being raised in Denmark where we got a variation ( goes for Norway and Sweden as well I guess) called "Øllebrød" ,which is rye bread often a little dry cooked with water , sugar (or other sweetener) and some beer. Many use orange peel in it as well. Then served hot, but with cold whipped cream on top. There are variations locally.
For the first time I guessed correctly -Finnland. Great sweet snacks. Thank you for this video.
Love these videos! You guys should try Banketstaaf from the Netherlands next! Typically served around the holidays, it's filled with almond paste and is absolutely delicious 😋
plain with a little salt => pandesal
Mung bean filling => pan de monggo
ube filling => pan de ube or ube pandesal
milk bread => pan de leche
When Ben said on the second one "they were introduced by the Portuguese" I thought to myself, "you know what would be diabolical?" if he said they were from Portugal, they should defo pull that one day 😁😁
As an American with Cuban heritage, I instantly knew it was Turrón! We have it every year for Nochebuena (Christmas Eve)!
I love how Barry just reaches over and starts the machine and afterward Ben's like "would you like a coffee?". It's really cute how much trust and comfort you guys have with each other
Being good and close friends/mates since before they became adults (not sure everyone have reached that stage yet... 😉) will do that
This should be fun, always enjoy these.
I got the one from Spain spot on! Only because I love the almonds in them!
Cracking vid as per usual guys, very informative, Portuguese introducing vindaloo to India blew my mind 😊
Glad you enjoyed it!
Hahahaha! Instantly recognized the pan de coco. Didn’t know it originated from Honduras though, TIL. Awesome episode as always!
You should try “pouding chômeur” from Québec ! The technique is very interesting, so is the story behind it and it’s deliiiiiicious !
The moment you lifted the cloche on no.2 I was like ooohhhh! Rasgulla, so basically “Ras- meaning juice, gulla-meaning small balls”, literally is Sweet Small Juicy balls. Very close to a Gulab Jamun, cover that too please if possible😊
Watching this while having pan de coco and coffee for breakfast!!!
I was like "Mämmi, no way!", what a surprise :D So glad you served it with cream to do it justice (ice cream or vanilla sauce work too :)
Hi, Indian here. Totally guessed Rasgulla until Portuguese influence was mentioned. You learn something new everyday!
there is absolutely no reason to think there is a Portuguese influence for rasgulla. it has been made as a prasadam in Jagannath temple way before Portuguese had any business there. if you believe these guys every spice and technique Indians had were "gifted" by these "colonizers".
As a Bajan, Mike saying pan de coco was from Barbados was funny because we do have coconut bread. Just doesn't look like a milk bun. More like a standard loaf of bread. We do have a bun type dessert filled with sugary coconut but it is called turnovers.
As soon as i saw the pan de coco:
"UY PILIPINS!"
thank u for featuring our delicacies. Love ur vids. ❤
I HAVE WAITED FOR SO LONG for something Finnish to be here and its finally happened. now a quick correction mämmi is usually eaten with either custard or milk not cream. im happy that you guys have good pallets unlike Joshua weissman as he did like kalakukko which means he is now banned from coming to our beautiful land of just one massive swamp.
That 3rd dessert looked a lot like soan papdi from India which is often cut into cubes that are light and flaky and flavored with sugar, cardamom, pistachios, or almonds
I love the global episodes!!!!! When will we see the new studio
The second the mämmi came into picture I shouted ”I know that, haha!” Good to have finnish friends .. mwoah now I crave karelen pirogi. You should do those as well, so yummy!
Got the turrón as well after a while. That is also so friggin delicious mm mm mm.
I love these home video a lot more! Idk why, can we please have them recurring sometimes?
Very happy to see Mämmi (memma) in Sorted! There hasn't been a lot of Finnish representation!
I seriously thought the last one was persimmon pudding in the thumbnail. I would love to see it make a video. It's one of my favorites!
Finally you had Memma (Mämmi) as well! One of my favourites around Easter. Our family warms it a little bit and put cold cream on it.
It's so good!
I knew it was turron as soon as the cloche was lifted. One of the many things of Spain that I miss.
A famous Finnish chef once said, "There´s no good food from Finland. take a look at mämmi, for example." At that moment I realized that he wasn´t famous due to his skills but his personality, which reminds the mämmi if you mistake it for something else. :D
I really love mämmi and the difference between them is enormous. Some brands are just bland but others with pomerance are superb.
It is wild to me to see how much you all enjoyed Mämmi, its one of those things I cant get my head around and that my other swedish friends absolutely hate aswell.
soggy rye bread with cream